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Dining

Preston's Restaurant

Farm-to-Table Dining in Blacksburg

Preston’s Restaurant prides itself on offering regional and seasonal cuisine coming straight from the farms and seas of Virginia. From our Black Angus beef which is pasture-raised on the hills that surround Virginia Tech to our seafood caught in the Chesapeake Bay, we aim to cook with only the freshest ingredients. Our culinary team delights in providing our guests with delectable dishes that have a southern flare with classic inspiration.

Hours

Breakfast Buffet

Monday-Sunday: 7-10:00 a.m.

Lunch & Dinner

Sunday-Thursday: 11:30 a.m.-7 p.m.

Friday-Saturday: 11:30 a.m.-9 p.m.

Brunch

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

Date:

Time:

Party:

Menus

Breakfast Buffet Menu

Available Daily from 7-10:00 a.m.

Assorted Breakfast Favorites

May Include:

  • Freshly scrambled eggs or hard boiled 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
  • Sliced fresh fruits and berries
  • Fresh whole fruit
  • 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

Adults $12.95* | Children ages 6-12 $6.95* | Children 5 & Under Complimentary

Reservations recommended

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.

Lunch & Dinner Menu

Download the Menu​

Available Sunday - Thursday 11:30 a.m.-7 p.m.; Friday - Saturday 11:30 a.m.-9 p.m.

Salad, Appetizers, & Soup

SIMPLE SIDE SALAD (V, GF; V+ and DF upon request) $6/9

Chef’s torn greens / dried stone fruits / chopped pecan / crumbled goat cheese / apple cider emulsion

Enhancements: 6oz chicken breast $7, 5 jumbo shrimp $11

Continental Divide’s Club Salad (GF; V and V+ upon request) $7

Chef’s torn greens / shaved carrots / cucumber / cherry tomatoes / diced Smithfield ham / hardboiled egg / smoked cheddar / ranch dressing

Enhancements: 6oz chicken breast $7, 5 jumbo shrimp $11

BOURBON BARRELED FRIED CHICKEN  WINGS (GF) $13

12 dry-cured jumbo chicken wings / bourbon bbq sauce / quick-pickled celery and carrots / creamy blue cheese

BUFFALO CHICKEN BITE POUTINE $12

Beer-battered fries / white cheddar curd / chicken gravy / scallion

SWIMMING CRAB-SPINACH DIP (GF upon request) $12

Seafood seasoning-tossed fried pita chips

CHORIZO AND CORN RELISH CHEESE QUESADILLA $11

Three cheese blend / black bean corn relish / cumin sour cream

CRAB AND SHRIMP GUMBO $9

Cajun roux / pork sausage / long-grain rice

SOUP OF THE DAY $5

Please ask your server

Entrées

ROASTED SALMON TACO $14

Griddled flour tortilla shell / quick-pickled shallots and jalapeños / cumin crème / roasted corn relish / charred lime

APPALACHIAN FISH AND CHIPS $15

Devil’s Back Bone-battered catfish / seafood seasoning-tossed fries / house-crafted tartar sauce / lemon

OLD WORLD CHICKEN POT PIE $14

Slow-roasted and pulled chicken / creamy velouté / rustic vegetables / puff pastry

CONTINENTAL DIVIDE's SIGNATURE burger* $13

8oz ground brisket and short rib patty / smoked cheddar / bacon onion jam/ lettuce and tomato / choice of beer-battered fries, simple side salad, or cubed fruit

Gardener’s cauliflower steak (V, V+, GF, DF) $12

Chargrilled cauliflower / lentil-potato ragout / tomato jus

Entrées (after 5pm)

Duroc bone-in pork chop $24

Roasted potato confit / baby carrots / parsnip / wilted greens / mustard-infused apple cider jus

Seafood pasta primavera $22

4oz hand-pulled salmon / 3 jumbo shrimp / grilled late harvested vegetables / rocket lettuce / blister tomatoes / pappardelle pasta / herb oil

Pub steak frites $26

8oz grilled New York strip / beer-battered fries / kale pesto butter / natural reduction

CHEF’s special of the evening MP

Please ask your server

Desserts

THE INN’S SIGNATURE BREAD PUDDING $7

Vanilla anglaise

RUSTIC APPLE TART $8

Caramel sauce / whipped cream

WARM LAVA CAKE $8

Liquid center / raspberry coulis / whipped cream

 

DIETARY SELECTIONS: vegetarian (V), vegan (V+), gluten free (GF), dairy free (DF)

*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.

Sunday Brunch Menu

Download the Menu

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

Assorted Brunch Favorites

May Include:

  • Freshly brewed coffee, decaffeinated coffee, and assorted teas
  • Assorted chilled juices
  • Sliced fresh fruits and berries
  • Fresh whole fruit
  • Variety of cold cereals with 2% and skim milk
  • Breakfast bakeries served with sweet butter, jams, and preserves
  • Eggs Benedict of the day
  • Frittata of the day
  • Chef’s selection of pancakes, waffles, or egg-dipped French toast all with warm maple syrup
  • Hickory-smoked bacon and sausage patties
  • Hard boiled eggs
  • Roasted salmon platter
  • The Inn’s signature bread pudding with crème anglaise
  • Pastry Chef’s selection of assorted desserts
  • Fruit cobbler

CHEF'S SELECTIONS

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

CARVING STATION

  • Served with appropriate condiments

ADULTS $22* | CHILDREN AGES 6-12 $11* | CHILDREN 5 & UNDER COMPLIMENTARY

Reservations recommended

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

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