Tastingsof Charlottesville
Dinner · Thursday–Saturday 6–9 · Reservations 434-293-3663
This is a sample of Tastings' dinners. The menu changes, of course. There are always specials, depending on the season or to take advantage of unique foods from local farms.
Appetizers & First Plates
- Shallot and Wild Mushroom Soupcup 7 / bowl 14
With truffle cheese and truffle oil.
- Lobster Bisquecup 7 / bowl 14
Real Lobster, Real Butter, Real Cream. Period.
- Pâté Foie de Volailles12
Chicken liver pâté with cornichon relish and Dijon mustard. All-natural chicken liver.
- Chef William's Crabmeat Casserolefor one 14 / for two 20
Chef William's secret recipe, served with hot buttered croutons.
- Sautéed Wild Mushrooms18
With white wine beurre blanc, served with puff pastry.
- Brussels Sprout Salad10 / dinner salad 18
Seared Brussels sprouts with bacon, red onion, Stilton, roasted pecans, mint and vinaigrette.
Entrées
Dinners are served with a salad of artisan lettuces with house-made vinaigrette, freshly baked rolls and vegetable du jour.
- Fresh Catch of the Daysee the blackboard
The dining room's blackboard carries the catch and the night's specials.
- Sautéed Backfin Crab Cakes28
Jumbo lump backfin crabmeat with sautéed peppers and onions, rice pilaf, saffron aioli.
- Chef William's Crabmeat Casserole30
Fresh backfin crabmeat in Chef William's secret sauce, served with rice pilaf.
- Sautéed Wild Mushrooms26
With Madeira beurre blanc, braised Napa cabbage, pasta Alfredo, ratatouille.
- Oak-Grilled Duck Breast28
A 10 oz Long Island duck breast, oak-grilled and sliced, with dark cherry and Armagnac sauce.
- Oak-Grilled Tenderloin42
Freshly cut, oak-grilled local Angus tenderloin with Marchand du Vin sauce and forest mushrooms.
