Restaurant • Wine Bar • Wine Shop
502 E. Market St., Charlottesville, Va. 22902 • 434-293-3663 • info@tastingsofcville.com
Tastings of Charlottesville Dinner Menu
Dinner
Thursday - Saturday
6 - 9 p.m.
6 - 9 p.m.
Reservations accepted
434-293-3663
434-293-3663
At the right is a sample of our dinners. The menu changes, of course.
And we always have several specials, depending on the season or to take take advantage of unique foods from local farms.
-Bill Curtis
Appetizers
Shallot and Wild Mushroom Soup
Cup - $6 Bowl - $12
With Truffle Cheese and Truffle Oil
Lobster Bisque
Cup - $6 Bowl - $12
Real Lobster. Real Butter. Real Cream. Period.
Pâté Foie de Vollailles $10
Chicken Liver Pâté with Cornichon Relish, Dijon Mustard.
Made with All-Natural Chicken Liver
Chef William’s Crabmeat Casserole
For One - $12 For Two - $18
Chef William’s Secret Recipe.
Served with Hot Buttered Croutons
Sautéed Wild Mushrooms
$15
With White Wine Beure Blanc.
Served with Puff Pastry
Brussels Sprout Salad
$10 Appetizer. $18 Dinner Salad
Seared Brussels Sprouts with Bacon, Red Onion, Stilton,
Roasted Pecans, Mint and Vinaigrette
Tastings Dinner Entrées
Served with a Salad of Baby California Greens with a Tomato-Balsamic Vinaigrette,
Freshly Baked Rolls and Vegetable du Jour
Fresh Catch of the Day
Listed on our blackboard
Sautéed Backfin Crabcakes $28
Jumbo Lump, Backfin Crabmeat with Sautéed Peppers & Onions.
Served with Rice Pilaf and Saffron Aioli
Chef William’s Crabmeat Casserole $30
Fresh Backfin Crabmeat in Chef William’s Secret Sauce.
Served with Rice Pilaf
Oak-Grilled Duck Breast $28
A 10 oz. Long Island Duck Breast, Oak-Grilled & Sliced.
Served with Dark Cherry & Armagnac Sauce and Rice Pilaf
Sautéed Wild Mushrooms $26
With Madeira Beurre Blanc, Braised Napa Cabbage, Pasta Alfredo, Ratatouille
Oak-Grilled Tenderloin $32
A Freshly Cut, Oak-Grilled, Certified Angus 8 oz. Tenderloin Steak,
Served w/ Marchand Du Vin Sauce,
Sautéed Forest Mushrooms and Potato du Jour
Shallot and Wild Mushroom Soup
Cup - $6 Bowl - $12
With Truffle Cheese and Truffle Oil
Lobster Bisque
Cup - $6 Bowl - $12
Real Lobster. Real Butter. Real Cream. Period.
Pâté Foie de Vollailles $10
Chicken Liver Pâté with Cornichon Relish, Dijon Mustard.
Made with All-Natural Chicken Liver
Chef William’s Crabmeat Casserole
For One - $12 For Two - $18
Chef William’s Secret Recipe.
Served with Hot Buttered Croutons
Sautéed Wild Mushrooms
$15
With White Wine Beure Blanc.
Served with Puff Pastry
Brussels Sprout Salad
$10 Appetizer. $18 Dinner Salad
Seared Brussels Sprouts with Bacon, Red Onion, Stilton,
Roasted Pecans, Mint and Vinaigrette
Tastings Dinner Entrées
Served with a Salad of Baby California Greens with a Tomato-Balsamic Vinaigrette,
Freshly Baked Rolls and Vegetable du Jour
Fresh Catch of the Day
Listed on our blackboard
Sautéed Backfin Crabcakes $28
Jumbo Lump, Backfin Crabmeat with Sautéed Peppers & Onions.
Served with Rice Pilaf and Saffron Aioli
Chef William’s Crabmeat Casserole $30
Fresh Backfin Crabmeat in Chef William’s Secret Sauce.
Served with Rice Pilaf
Oak-Grilled Duck Breast $28
A 10 oz. Long Island Duck Breast, Oak-Grilled & Sliced.
Served with Dark Cherry & Armagnac Sauce and Rice Pilaf
Sautéed Wild Mushrooms $26
With Madeira Beurre Blanc, Braised Napa Cabbage, Pasta Alfredo, Ratatouille
Oak-Grilled Tenderloin $32
A Freshly Cut, Oak-Grilled, Certified Angus 8 oz. Tenderloin Steak,
Served w/ Marchand Du Vin Sauce,
Sautéed Forest Mushrooms and Potato du Jour