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Plated Dinners

All served dinners include UR House Salad with House Vinaigrette, Fresh Baked Dinner Rolls, Iced Tea, and choice of Dessert.

Beef & Pork

Butternut Squash and Kale Saute with Seared Filet
Pan seared Filet of Beef with Butternut Squash and Kale Saute. Finished with a Port Wine Compound Butter


Pineapple Pepper Relish with Quinoa and Charred Shoulder Tender
Beef seasoned House Made Jamaican Jerk, Pineapple Pepper Relish with Quinoa and a Seasonal Vegetable. Finished with a Jamaican Jerk Coconut Sauce.


Lime Scented Rice with Red Beans and Roasted Pork Tenderloin
Sliced, marinated Tenderloin served with Red Beans and Red Pepper, Lime scented Rice, and Seasonal Vegetables. Finished with a Mole Sauce and Tortilla Strips.


Roasted Root Vegetables with Grilled Bistro Tender
Marinated and grilled Shoulder Tender with Roasted Root Vegetables, and Fingerling Potatoes. Finished with Orange Demi-Glace and Vegetable Nest.



Herbed Kamut and Garlic Lemon Chicken
Served with roasted Seasonal Vegetables, Piquillo Peppers, Herbed Kamut, and a Garlic Lemon Sauce


Tarragon Chicken
Boneless grilled chicken with whole peeled tomatoes, artichokes, and served with Yukon gold mashed potatoes, and sautéed green beans in a compound butter


Pesto Kamut and Cayenne Broccolini with Chicken Caprese
Served with Pesto Kamut, Lemon and Cayenne Broccolini, and finished with a Balsamic Glaze


Chicken Marsala
Chicken breast with a Marsala wine sauce with mushrooms. Served with artichoke mashed potatoes and asparagus


Vegetable Quinoa and Grilled Chicken with Sage Compound Butter
Served with Vegetable Quinoa, Cauliflower, Pickled Onions, Carrots, Kale, dried Cranberries, and a Sage Orange Compound Butter



Maryland Lump Crab Cake
Maryland style lump crab cake, caper cream sauce, blackened salsa, arugula, Piquillo pepper risotto.


Kamut Risotto with Pan Seared Patagonia Salmon
Pan seared Salmon with sauteed Kale and Kamut Risotto, finished with a Dill and Dijon Cream Sauce


Sweet Potato Puree and sauteed Kale served with Almond Crusted Salmon
Almond crusted Salmon, Sweet Potato Puree, Sauteed Kale, and Balsamic Glaze


Jicama Slaw and Pan Seared Wreckfish
Pan seared and served with Jicama Slaw with Mandarin Oranges then finished with a Saffron Lobster Cream


Seasonal Vegetables with a White Bean Puree and a Local Catfish
Braised Catfish, fresh Tomato Broth with Olives, Roasted Seasonal Vegetables, and a White Bean Puree


Dinner Duets

Petite Filet Mignon and Stuffed Shrimp
Served with Yukon gold mashed potatoes and roasted asparagus


Petite Filet Mignon and Crab Cakes
Served with roasted fingerling potatoes and Broccolini


Seared Salmon and Chicken
Drizzled with a balsamic reduction and served with white cheddar mashed potatoes and seasonal vegetables.


Vegan & Vegetarian

The Cabbage Wedge with Seasoned Rice and Red Beans
Braised Cabbage Wedge, seasoned Rice, Red Beans, and Caramelized Onions and Apples


The Fennel Bulb
Roasted Fennel with fresh Tomato Ragout and White Beans


Cauliflower Steak
Roasted Cauliflower, Sautéed Wild Mushrooms, Roasted Red Pepper Coulis. Served with Seasonal Vegetable and Starch


Vegetarian Lentil Cakes with Braised Seasonal Greens
Pan seared Red Lentil Cakes with Tomato Chutney and braised Seasonal Greens *not available on a buffet


Sliced Ratatouille
Layered Squash, Zucchini and Eggplant. Topped with Caramelized Onions and served with Seasonal Greens. Finished with a Roasted Tomato and Pepper Coulis.


Lentil Dahl
Indian spiced Lentils with Carrots and Cauliflower, served with White Rice


Curried Quinoa with Vegetables
Curried Quinoa with Roasted Cauliflower, Broccoli, and Kale


Upgrade to a Premium Salad: $1.25 per person
Burrata Salad Fresh Burrata Cheese with Spring Mix, Heirloom Grape Tomatoes, finished with Olive Oil, Nut-Free Pesto, and Balsamic Glaze
Spinach Salad Fresh Baby Spinach Greens, Crumbled Feta Cheese, Sliced Red Onions, sliced Tomatoes, Artichoke Hearts, and Kalamata Olives. Served with a Sun Dried Tomato Vinaigrette
Caesar Salad Romaine Lettuce with a Creamy Asiago Cheese Dressing, topped with toasted Crostini, shaved Parmesan Cheese, and an Oven Dried Tomato
Add a side of Soup: $2.15 per person
Roasted Red Pepper Soup Spider Chili
Tomato Basil Soup Seasonal Soup

UR Dinner Buffet (minimum 20 guests)


Served with your choice of Salad, Two Entrées, One Vegetable, One Starch, Bread, Iced Tea, and Dessert.

Choice of (1) salad   (Add an additional salad for $1.50 extra per person)

Caesar Salad
Fruit Salad (3oz)

UR House Salad with House Vinaigrette

Spinach Salad

Choice of (2) entrees  (Add an additional entree for $2.00 extra per person)

Chicken Parmesan
BBQ Pulled Chicken
Crab Stuffed Flounder with Succotash and Bacon Cream
Grilled London Broil

Pork BBQ
Seared Salmon with Mustard Dill Cream
Rotisserie Chicken
Meat Lasagna

Tarragon Chicken
Vegetable Manicotti
Fried Chicken
Cavatappi Pasta with Marinara                   Caprese Chicken

Choice of (1) Vegetable  (Add an additional side for $1.50 extra per person)


Seasonal Root Vegetable Medley

Seasonal Greens
Green Beans

Roasted Vegetables        

Oven Fired Cauliflower

Choice of (1) Starch   (Add an additional side for $1.50 extra per person)

Red Mashed Potatoes
Roasted Red Potatoes        

Candied Sweet Potato Puree

Mac & Cheese
Baked Beans  

Pesto Kamut

Creamy Risotto
Cavatappi Pasta with Tomato


Choice of (1) Bread

Assorted Rolls

Cornbread Garlic Bread

Choice of one Dessert  (Add an additional Dessert for $1.25 extra per person)

Watermelon (Seasonal)
Assorted Cookies
Fruit Salad (3oz)

Chocolate Cake
Seasonal Brownies

Red Velvet Cake
Mediterranean Cake with Berries

UR Classic Desserts

All Dinner Entrees come with the following choice of desserts:

Tiramisu Mousse

Chocolate Mousse

Crème Brulée

Vanilla Cheesecake with Berries (natural)

Red Velvet Cake

Nutella Cheesecake

Lemon White Chocolate Cream Cake

Profiteroles with Cream & Chocolate

Chocolate Cake (natural)

Mediterranean Cake with Fresh Berries and Cream