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
"William C. Curtis… is a leading authority on Virginia wines..."
"Bill Curtis, the region’s leading raconteur and purveyor of historic wines..."
"This dude knows his wine."
"If Thomas Jefferson were alive today, you would probably find him at Tastings of Charlottesville." -Monticello.org
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