Four Diamond Award

Richmond VA Meetings

Lunch Menu

SOUPS

Chesapeake Crab Bisque
5/7 Cup/Bowl

French Onion with Gruyere

4/6 Cup/Bowl

SALADS

Manakintowne Field Green Salad
Fresh locally grown greens, carrots, Roma tomatoes and cucumbers tossed in our fresh spring vinaigrette dressing
5.75

The Wedge
A wedge of crisp iceberg lettuce with baby Roma tomato and smoked bacon drizzled with our roasted onion Maytag blue cheese dressing
5.95

Classic Caesar Salad
Crisp romaine lettuce, anchovies, hand grated Reggiano parmesan cheese,
rustic croutons and tossed in our classic Caesar dressing made with dark balsamic vinegar
6.25

Salad Accompaniments
Grilled Chicken 4
Grilled Shrimp 5
Grilled Tuna 5
Sautéed Crab Cake 9

Soup and Salad Plate

Your choice of a cup of soup and a small salad
9

SANDWICHES

Roasted Turkey Breast and Brie
House roasted turkey breast with double cream brie served on a toasted baguette with mango chutney
9.95

The Boar’s Head Deli Board
Your choice of Boar’s Head honey ham, oven gold turkey, pastrami or corned beef with Swiss or American cheeses,
lettuce and tomato with deli mustard or mayonnaise served on grilled Weiman’s wheat, white or rye bread

8.95

Chesapeake Bay Crab Cake
Chef Ty’s jumbo lump crab cake served on house made Sally Lunn bread with a seafood aioli
12

Berkeley Burger
Hand packed fresh 8 ounces ground beef grilled to your liking add your favorites; Bacon,
cheddar, Swiss, American or Maytag blue cheese

9.95

Grilled Sashimi Grade Ahi Tuna
Grilled fresh tuna with fresh spinach and a wasabi hollandaise
Served open face on a homemade dill Sally Lunn bread
10.95

Southern Style Chicken Salad
Herb poached all breast chicken salad with double cream brie on homemade Sally Lunn
8.95

Uptown Grilled Ham and Cheese
Aged cheddar cheese with fried green tomato and Edwards Virginia ham
8.95

Fish Taco
Today’s fresh fish selection served in a flour tortilla with roast red pepper aioli
and pico di gallo served with a side of southern style cole slaw

$10.95

All sandwiches served with Berkeley white truffle fries or fresh fruit.
Add a House salad or cup of soup for 4.

 

ENTREES

Chesapeake Bay Omelet
A two-egg omelet filled with shrimp, Edwards Virginia ham, asparagus, and
Swiss cheese topped with Mornay sauce and served with fresh seasonal fruit

14

Vegetarian Omelet
Filled with sautéed spinach, mushrooms, fire roasted tomatoes and
Swiss cheese served with fresh seasonal fruit

12

Grilled Sashimi Grade Ahi Tuna
Fresh tuna grilled to perfection served with rice and asparagus finished with a wasabi hollandaise sauce
13.75

Low Country Shrimp & Grits
Sautéed fresh shrimp with Edwards Virginia ham over Byrd Mill
stone ground grits with asparagus and a lemon Beurre blanc sauce

13.95

The Berkeley Petite Filet Mignon
Grilled to your liking and served with mashed potato, fresh seasonal
vegetables and finished with a veal Demi glace sauce

18.95

Chef Ty’s Famous Meatloaf
Home cooked comfort on the plate topped with Dave and Dee’s mushrooms
and Demi glace served with mashed potato and fresh seasonal vegetables

11.95

 

 



"Lunch Specials" Monday-Friday

Hours: Monday-Saturday 11:30am-2pm

Complimentary Valet Parking


Special requests are welcome – please allow ample time for such requests
20% Gratuity added to parties of Six (6) or more.
Please, no cell phones or cigar smoking.