Burtons Grill November Menu
Burtons Grill may be a chain restaurant on the East Coast, but their Virginia Beach menu nods to the flavors of Coastal Virginia. My husband and I took our recent dinner date down to Burtons Grill in the Marketplace at Hilltop to sample their November menu. I tried to stick to my game plan of just ordering an entrée—knowing full well from previously dining with them that their portions are hefty— but I couldn't not order their seasonal She-Crab soup and Beet Salad to share while we waited. One thing’s for certain: a dinner at Burtons Grill will never leave you hungry.
Though Burtons Grill has been in the neighborhood for quite some time now, here's a snippet of what they’re all about: they focus on contemporary American dishes using mostly local ingredients. Our server told us 85% of their ingredients are locally-sourced. For instance, all of their chicken hails from a farm in North Carolina, and their short ribs are from a Coastal Virginia farm. Aside from the food, they feature wine from nearby vineyards as well as beer from Virginia craft breweries spanning from Virginia Beach to beyond Richmond.
Now, onto the scrumptious food:
We started with cups overflowing from a velvety She-Crab soup. Voluptuous chunks of crab basked in a slightly spicy broth, and a pinch of Old Bay seasoning was added for an extra kick.
Next was the layered Beet Salad. Shaped like a tower, the base held cubed red beets followed by a layer of candied walnuts, covered by a thin slab of goat cheese and topped with dressed baby greens. Drizzled around the plate was a mustard vinaigrette, tying all of the sweet and salty flavors into one standout salad.
My husband ordered the Shrimp and Chorizo dish. Its plump, fresh jumbo shrimp was well-balanced by the bold and salty sausage tossed in a creamy tomato sauce mingling with zucchini and rigatoni. A sprinkling of parmesan cheese topped this dish off.
Honestly, I’m not typically a pot pie lover, but I took the chance on their Short Rib Pot Pie. It was no match for the pot pies of my yesteryears! First of all, it’s enormous. Break away the golden, flaky crust, and you’ll unveil a hearty mix of carrots, parsnips, pearl onions, peas and a juicy, generous serving of braised beef short ribs all situated in a luscious broth. It’s simply down-home, no-fuss comfort food.
We were ready to fold up our napkins until our server insisted that we order their Key Lime Pie. I mean, we didn’t want to be impolite. The pie’s key lime filling was cheesecake-esque nestled in a buttery graham cracker shell. Topping with whipped cream and a lime slice, we didn’t mind a little overeating that evening.
As we head into December I can’t wait to see what Burtons Grill will have in store. In the meantime, head over to feast on the final week of their November menu. Don’t worry; the Key Lime Pie won’t be going anywhere.