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 Nilk and 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 Cheddar Cheese, Ham, Onions, Peppers, Mushrooms, and Tomatoes

Smoked Salmon Display

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

$12.95 per guest

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 Tazo Teas
  • Assorted Chilled Juices (Orange, Apple, Cranberry)
  • Sliced Fresh Fruits and Berries
  • Variety of Cold Cereals with 2% and Skim milk and 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 Cheddar 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.

$14.00 per guest

Dinner Menu

Download the Menu

Small Plates

CHILLED MINTED PEA SOUP (V, GF) 6

LEMONGRASS CORN BROTH WITH LUMP CRAB (GF) 8

HEIRLOOM TOMATOES & COMPRESSED WATERMELON SALAD (V, GF) 9

radishes, mint, basil, feta, roasted sunflower seeds, watermelon vinaigrette

COBB SALAD (GF) 6/10   

spring mix, grape tomatoes, eggs, avocado, bacon, aged cheddar, buttermilk herbed ranch

SHELLFISH SALAD (GF) 12

shrimp, lump crab, endive, romaine, brandy remoulade

FRIED GREEN TOMATOES 13

crab cakes, remoulade, spring mix, radishes

SUMMER VEGETABLE RISOTTO (V, GF) 9

corn, asparagus, zucchini, squash, peppers, peas, sorrel, Parmesan

BLACK PEPPERED TUNA 12

cucumber shiitake noodles, sweet gingered soy, wasabi

DEVILED EGGS (V, GF)

Dijon mustard, smoked paprika, baby arugula

Main Plates

SEASONAL SUSTAINABLE FISH (GF) 21

cous cous & quinoa salad, oven dried plum tomatoes, baby spinach, whole grain mustard vinaigrette

HAND CUT RIBEYE 24

jumbo asparagus, pickled mushrooms, crispy shallots, horseradish buttermilk mashed potatoes, demi glaze

SHRIMP & GRITS (GF) 20

andouille sausage, parmesan Byrd Mill stoneground grits, tomato jus

CHICKEN TWO WAYS 19

roasted breast, Boursin spinach stuffed quarter, succotash, petite salad, herbed oil

BONE-IN PORK CHOP (GF) 20

buttermilk marinated, rice & black eyed peas, chilies, summer corn, bourbon peach relish

SEARED JUMBO SCALLOPS (GF) 25

zucchini & squash ribbons, warm Yukon Gold potato salad, balsamic portobello mushroom vinaigrette

Grilled Ribeye 20

Horseradish Herb Fries, Goat Cheese Butter, Grill Tomato (GF)

SEASONAL VEGETARIAN (V, GF) 18

grilled summer vegetables, fresh herbs, lemon juice, pecan apricot wild rice

GF-Gluten Free | V-Vegetarian | VE-Vegan

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 contractinga Food-borne illness. Selected menu items may commonly be served at less than fully-cooked temperatures, but we would be happy toprepare them to any degree of doneness that you might prefer. We are also proud to use High Oleic Soybean oil in our fried foods.

Children's Menu

Download the Menu

Grilled Cheese Sandwich

American Cheese and Texas Toast
Choice of House-Cut Fries, Sweet Potato Fries, Side Salad, Fresh Fruit

Flat Bread Pizza

Grilled Pita topped with Marinara and Mozzarella
Choice of House-Cut Fries, Sweet Potato Fries, Side Salad, Fresh Fruit

Macaroni & Cheese

Choice of House-Cut Fries, Sweet Potato Fries, Side Salad, Fresh Fruit

Chicken Tenders

Fried Chicken Tenders, Choice of BBQ or Honey Mustard,
Choice of House-Cut Fries, Sweet Potato Fries, Side Salad, Fresh Fruit

Sliders

Two Mini Burgers with American Cheese
Choice of House-Cut Fries, Sweet Potato Fries, Side Salad, 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

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