[great beginnings] chef`s cutting board hotel roanoke peanut soup (gf)

[great beginnings] chef`s cutting board hotel roanoke peanut soup (gf)

[GREAT BEGINNINGS]
CHEF’S CUTTING BOARD
14.60
prosciutto, tasso ham, poached pear, fig spread, goat
cheese, fried brie, focaccia bread, olives, gherkins
HOTEL ROANOKE PEANUT SOUP (GF)(V)
Sample 4
7.10
Hotel Roanoke heirloom recipe
SHE CRAB SOUP (GF)
9.25
sherry wine, cream, lump crab garnish
RED WINE POACHED PEAR AND CRISPY BRIE SALAD (V)
11.00
frisee greens, toasted pumpkin seeds, balsamic fig vinaigrette
CLASSIC GARDEN SALAD (V)
7.70
baby greens, belgian endive, cucumber, red onion, cherry tomatoes, locatelli cheese, grilled focaccia
croutons, champagne vinaigrette
SOUTHERN CHILLED SHRIMP COCKTAIL (GF)
14.80
Louisiana boil jumbo shrimp poached in a creole spice broth, cajun aioli, cocktail sauce, charred lemon
ROASTED RED BEET CARPACCIO (V) (GF)
10.90
arugula, endive spears, candied walnuts, blue cheese crumbles, maple white balsamic vinaigrette
REGENCY CAESAR SALAD
9.40
baby spinach tossed in house-made caesar dressing, served in parmesan basket with focaccia croutons
HOUSE MADE BRAISED SHORT RIB RAVIOLI
10.90
herbed breadcrumbs, shaved locatelli cheese, french onion cream
Dietary Selections
Our culinary team would be happy to service any dietary needs or alter our dishes to accommodate any dietary restrictions
Vegetarian (V), Vegan (VN) and Gluten Free (GF)
Sunburst Farms, Canton NC - Trout
Edwards Farm, Surrey VA - Hams
Byrd Mill, Ashland VA - Stone-ground Grits
David Chambers - Chef de Cuisine
Like Grandma Made - Pickles & Relishes
Faroe Island natural farming - Salmon
Selection of Virginia Winery’s
APRIL 2016
Stephen DeMarco - Executive Chef
*Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of food borne illness
[THE JOURNEY]
Small Plate
SIGNATURE CRAB CAKE ENTREE
Large Plate
--
34.10
--
38.70
--
28.20
our unique large crab cake, chesapeake spice, bacon corn chowder
COFFEE RUBBED N.Y. STRIP STEAK (GF)
haricot verts, potato confit, whole grain mustard—shallot demi
CRISPY FARM RAISED SALMON FILET(GF)
ginger soy marinated filet with wilted red swiss chard, herb risotto
SHRIMP AND SCALLOP CHESAPEAKE
26.40
--
22.60
29.80
--
35.30
--
28.10
--
23.60
22.60
29.40
--
38.20
--
22.60
23.90
30.10
country ham, lump crabmeat, corn cake, sherry wine cream
GRILLED HANGER STEAK
caramelized onion cream spinach, truffle potato gnocchi with locatelli cheese, red wine demi
LAND AND SEA
braised short rib and lobster pot pie with potato puree and grilled asparagus
MAPLE BOURBON GLAZED DUROC PORK CHOP (GF)
cooked medium with butternut squash mashed, wilted swiss chard,
smoked gouda cream with bacon & leeks
ROASTED STATLER CHICKEN BREAST (GF)
butternut squash risotto, spinach & tasso ham sauté and rosemary butter sauce
REGENCY SHRIMP AND GRITS
old bay butter basted shrimp, aged white cheddar grits, crispy cornmeal dusted okra
CHARGRILLED FILET MIGNON
sweet potato jalapeno gratin, baby honey carrots, morel mushroom cream
CRISPY POTATO GNOCCHI (V)
spinach, locatelli cheese, cherry tomatoes, rosemary, lemon, shitake mushrooms,
caramelized onion cream
SAUTÉED CRAB STUFFED APPALACHIAN TROUT
cauliflower puree, sweet potato pancetta hash, horseradish lemon brown butter
[COMPANY]
Sautéed Spinach and Garlic (V)(VN)(GF)
6.00
Sweet Potato Jalapeno Gratin (GF)
6.00
Charred Asparagus (V) (GF)
6.00
Butternut Squash Risotto (V)(GF)
6.00
Potato Puree (V)(GF)
6.00
Caramelized Onion Cream Spinach (GF)(V)
6.00
Hotel Roanoke Spoon Bread (V)
4.00
[THE MEMOR Y]
VANILLA BEAN CRÈME BRULEE (GF)
blood orange poached seckel pear
9.70
PEANUT BUTTER CHEESECAKE (contains nuts)
brownie crust, caramel chocolate flake ice cream, toasted marshmallow
8.60
DARK AND STORMY GINGERBREAD
cakey gingerbread, rum cordial, lime mousse, rum raisin ice cream
9.60
HOUSE MADE SORBET & ICE CREAM (GF)
trio of scoops
7.70
CHOCOLATE TURTLE CAKE
chocolate cake, warm caramel, pecan pie ice cream
9.60
BANANAS FOSTER FOR TWO (GF)
our traditional version of this classic dessert prepared tableside for two
16.40
[ AFTE R FE ATURE S]
full cordial lis ting available
PORT, DESSERT WINES…. BY THE GLASS - 3oz.
Fonseca Bin # 27, Portugal
10
Penfolds, Club Reserve, Tawny Port, Aus
9
Taylor Flatgate, 10 year Tawny, Portugal
12
Horton, Pear Port, Virginia
8
Taylor Fladgate, 20 year Tawny, Portugal
16
Trentadue, Chocolate Amore, Port Style, Ca.
12
Courvosier VSOP
12
Hennessy XO
25
Remy Martin VSOP
14
Martell Cordon Bleu
25
Baileys Irish Cream
8
Sambuca Romano
8
Grand Marnier
9.5
Drambuie
9.5
Bookers Single Barrel
14
Macallan 12yr
14
Knob Creek
9
Glenfiddich 18yr
20
Jack Daniels Single Barrel
10
Johnny Walker Platinum
20
Basil Heyden
10
Balvenie 14yr
16
Woodford Reserve
9
The Dalmore
12
Blanton
14
Glenlivet 18yr
20
Fresh Ground Press Coffee Service
4.5
Café Gates - grand marnier, crème de cacao
10
Espresso
4.5
Classic Irish - Jameson, fresh whipped cream
9
Cappuccino/Latte
5.5
Bavarian - peppermint schnapps, kahlua, cream
9
COGNAC
CORDIAL
WHISKEY
CAFE
Lauren Steffen - Pastry Chef
APRIL 2016
Stephen DeMarco - Executive Chef
*Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of food borne illness