Chef Curtis Shaver and his team have outdone themselves once again with this winter’s Restaurant Week menu. You can experience this 3-course menu for just $35 from January 19 to January 28. A portion of the proceeds will support Blue Ridge Area Food Bank.
The Restaurant Week menu will replace our regular a la carte menu during dinner hours. Yes, we’re open for Sunday dinner this week!
Friday & Saturday, January 19-20: 5-10pm
Sunday to Thursday, January 21-25: 5-9pm
Friday & Saturday, January 26-27: 5-10pm
Sunday, January 28: 5-9pm
Click here to book your table now, or give us a call at 434-295-6649.
HAMILTONS’ RESTAURANT WEEK MENU – JANUARY 19-28, 2018
Choice of Appetizers
Spinach Salad with Bean Sprouts, Toasted Red Quinoa, Sesame Seeds, Scallions, Tofu Croutons and a Ginger-Chili Dressing
Sweet Potato Chowder with Crispy Prosciutto
Fried Oysters with Bacon Jam, Pickled Red Onions, House Hot Sauce Beurre Blanc and a Celery Salad
Grilled Merguez Sausage and Green Chick Pea Crostini with Greek Yogurt and Halloumi Cheese
Choice of Entrees
Coffee Crusted Grilled Seven Hills Strip Steak, Creamed Spinach, Fontina-Chive Yorkshire Pudding, Brandy Peppercorn Sauce
Herb Roasted Shenandoah Valley Organic Chicken Breast, Almond-Currant Tapenade, Herb Risotto, Curried Tomato Sauce
Olive Oil Poached Salmon, Mushroom Butternut Squash Ragu, Fried Leeks, Lemon Crème
Mushroom Ricotta Tortellini, Fried Kale, Hazelnut Sherry Cream, Shaved Pecorino
Pan Roasted Duck Breast, Sunchoke Thyme Puree, Roasted Carrots, Cider Jus
Choice of Desserts
Tres Leches Rum Cake with Coconut Cream
Blueberry Sopapillas with Lemon Compote and Raspberry Ice Cream
Caramel Chocolate Ganache with a Pretzel Crumble and a Banana Curd
Trio of Sorbets