Dining

Preston's Restaurant

The perfect place for great dining in Blacksburg

With farm-to-table style menus, a wide wine selection and the New River Valley’s finest Sunday Brunch, a meal at Preston’s is always a treat. For more information or reservations, call Preston’s at 540.231.0120 or book online on OpenTable.

Date:

Time:

Party:

Hours

Breakfast

Monday-Friday 7-9:30 a.m.
Saturday-Sunday 7-10 a.m.

Champagne Sunday Brunch

Sunday 11 a.m.-1:30 p.m.

American Lunch Buffet

Monday-Friday 11:30 a.m.-1:30 p.m.

Dinner

Monday-Thursday 5-9 p.m.
Friday-Saturday 5-10 p.m.

View our menus below.

Dining Menus

Breakfast Menu

Assorted Breakfast Favorites

May Include:

  • Freshly Scrambled Eggs
  • Roasted Diced Potatoes with Sweet Peppers and Onions
  • Hot Oatmeal with Brown Sugar
  • Southern Grits
  • Roasted Apples with Brown Sugar and Cinnamon
  • Hickory Smoked Bacon and Sausage Patties
  • Sausage Gravy
  • Corned Beef Hash
  • Vanilla, Greek, and Strawberry Yogurts
  • Variety of Cold Cereals with 2% and Skim Milk
  • Fresh Whole Bananas
  • Cut Fresh Fruit and Berries
  • Warm Biscuits and Muffins
  • Breakfast Bakeries served with Sweet Butter, Jams, and Preserves
  • Freshly Brewed Coffee, Decaffeinated Coffee, and Assorted Hot Teas
  • Assorted Chilled Juices

Omelet Station

Omelets Cooked to Order with Choice of Cheese, Ham, Onions, Peppers, Mushrooms, and Tomatoes

Smoked Salmon Display

Served with Chopped Egg, Red Onions, Cream Cheese, Capers, and Assorted Breads and Bagels

Adults $12.95 | Children Ages 6-12 $6.95 | Children 5 & Under Compimentary

We use Freshly Brewed American Coffees Certified by The Rainforest Alliance.

Champagne Sunday Brunch Menu

Assorted Brunch Favorites

May Include:

  • Freshly Brewed Coffee, Decaffeinated Coffee, and Assorted Teas
  • Assorted Chilled Juices
  • Sliced Fresh Fruits and Berries
  • Variety of Cold Cereals with 2% and Skim Milk
  • Fresh Whole Bananas
  • Warm Biscuits and Muffins
  • Breakfast Bakeries served with Sweet Butter, Jams, and Preserves
  • Display of Domestic and International Cheeses
  • Freshly Scrambled Eggs
  • Chef’s Selection of Pancakes, Waffles, or Egg Dipped French Toast all with Warm Maple Syrup
  • Hickory Smoked Bacon and Sausage Patties
  • Sausage Gravy
  • Southern Grits and Hot Oatmeal with Brown Sugar
  • Roasted Diced Potatoes with Sweet Peppers and Onions
  • Traditional Caesar Salad of Romaine Hearts, Parmesan, Croutons, and Caesar Dressing
  • The Inn's Signature Bread Pudding with Crème Anglaise
  • Pastry Chef’s Selection of Assorted Desserts
  • Chocolate Fondue Station

Chef's Selections

  • Poultry Preparation
  • Catch of the Day
  • Vegetarian Specialty
  • Seasonal Vegetable and Starch
  • Daily Soup Creation

Prime Rib Carving Station

Served with Au Jus and Horseradish Cream

Omelet Station

Omelets Cooked to Order with Choice of Cheese, Ham, Onions, Peppers, Mushrooms, and Tomatoes

Smoked Salmon Display

Served with Chopped Egg, Red Onions, Cream Cheese, Capers, and Assorted Breads and Bagels

Adults $21.50 | Children Ages 6-12 $12.95 | Children 5 & Under Complimentary

We use Freshly Brewed American Coffees Certified by The Rainforest Alliance.

American Lunch Buffet Menu

Built around quality, fresh, and seasonal ingredients, the Preston’s Luncheon buffet is aimed to please a wide range of tastes. Each day the buffet features at least two entrées, a vegetarian dish, a fresh market vegetable and starch, two house-made soups, a colorful salad bar, and an array of sweet delights. Even Preston’s signature bread pudding has a new local flair. It’s now complemented with Virginia Whiskey Sauce.

Every weekday luncheon buffet also features a special, interactive culinary showcase:

Monday - New York Deli Classic

Each week, Preston’s chefs present a freshly cooked, carved to order, hot delicatessen specialty. Favorites include “Carnegie Deli” Pastrami on Rye, Reuben and Corned Beef; other Mondays feature Preston’s Sliders with our special gourmet condiment bar.

Tuesday - Sweet Sensations

Every Tuesday, Pastry Chef Kevin Weis and team create a different, house-made dessert to order. Watch for classic flambées such as Crepes Suzettes or Cherries Jubilee, the decadent Chocolate Fondue, The Inn’s Signature Chocolate Truffles, and their Sundae Bar with house-made ice cream. A delight for dessert lovers of all ages.

Wednesday - Virginia Farm Day

Featuring local, sustainable ingredients - fresh from Virginia’s farmers & growers. Our chefs showcase their favorite applications of each week’s harvest.

Thursday - Around the World with Virginia Tech

A weekly celebration of Virginia Tech’s international campus locations showcasing regionally inspired menu choices.

Friday - Fridays by the Sea

Enjoy a selection of Sustainably Caught Fish and Seafood.  An action station with delicious fare such as Mussels, Salmon Cakes and Crab Cakes.

$14 per guest

Dinner Menu

Download the Menu

Small Plates

Preston's Crab Cake 13

warm salad of collard greens, Napa cabbage, onions, red peppers, black eyed peas, fresh remoulade

Vegetable Risotto (V, GF) 10/18

asparagus, shiitake mushrooms, chives, parmesan

Oysters Casino 12

broiled with bacon, mixed peppers, panko bread crumbs

Preston's Salad (V, GF) 8

mixed greens, grape tomatoes, cucumbers, strawberries, feta, orange vinaigrette            

Cobb Salad (GF) 11  

mixed greens, grape tomatoes, eggs, avocado, bacon, aged cheddar, buttermilk herbed ranch

Wedge Salad (GF) 9                                                                                                          

iceberg lettuce, crispy country ham, blue cheese crumbles, apple cider vinaigrette

Beet Salad (V, GF) 11

marinated and roasted beet varieties, kale, spiced walnuts, goat cheese, orange vinaigrette

Cream of Tomato Soup (V) 7

herbed goat cheese fritter

Grilled Steak and Barley Soup 9

Main Plates

SEASONAL SUSTAINABLE FISH MP

couscous, oven dried plum tomatoes, roasted lemon cilantro garlic vinaigrette

HAND CUT RIBEYE 28

grilled 10 oz. steak, asparagus, pickled mushrooms, crispy shallots, horseradish buttermilk mashed potatoes, demi-glace

SHRIMP & GRITS (GF) 20

jumbo shrimp, andouille sausage, parmesan Byrd Mill stoneground grits, tomato jus

CHICKEN TWO WAYS 19

roasted breast, cranberry cornbread stuffed thigh, haricots verts, sage broth

Pork Tenderloin 20

oven roasted medium, creamed leaks, chorizo bread pudding, crispy shallots

JUMBO SCALLOPS (GF) 26

red wine risotto, Swiss chard, chive beurre blanc

Seafood in Saffron Cream 24

fish tips, shrimp, crab meat, mushrooms, pappardelle pasta, tomatoes, green onions

Tofu and Fresh Tomato Stew (VE, GF) 18

roasted butternut squash, spinach, quinoa, fresh herbs

DIETARY SELECTIONS: vegetarian (V), vegan (VE), gluten free (GF)

A Gratuity of 18% will be applied to parties of six or more.

CONSUMER ADVISORY: Consuming raw or undercooked meats, eggs, poultry, seafood or shellfish increases your risk of contracting a food-borne illness. Selected menu items may commonly be served at less than fully-cooked temperatures, but we would be happy to prepare them to any degree of doneness that you prefer. We are also proud to use high oleic soybean oil in our fried foods.

Children's Menu

Download the Menu

Grilled Cheese

American cheese, Texas toast

Flat Bread Pizza

grilled pita, marinara, mozzarella

Chicken Tenders

choice of barbeque or honey mustard

Sliders

two mini burgers, American cheese

All kids meals are served with a drink and choice of house fries or fresh fruit.

$7 plus tax

Dessert Menu

The Inn’s Signature Bread Pudding 7

warm house-made bread pudding with a Virginia whiskey vanilla sauce

Seasonal Cobbler 8

served with a scoop of house-made vanilla bourbon ice cream

Banana Split 8

Scoop of house-made ice cream, served with bananas, strawberries, and whipped cream

Crème BrÛlée 6

classic French custard topped with caramelized sugar

Cheesecake 8

house-made seasonal cheesecake

House-made Ice Cream 6

vanilla bourbon, double chocolate, mint chocolate chip, berry sorbet, or seasonal flavor (ask your server)

Dessert Wine

Warre’s Warrior Reserve Porto 8
Michel Chiarlo Moscato 6
Quady Muscat 5

Top
Menu