When you have had a long week, you should reward yourself by going out to dinner with friends. There are plenty of restaurants options around Fredericksburg; but if you are searching for a restaurant that truly sets the bar, then you should visit Brock’s Riverside Grill. Enjoy an exceptional dinner with your fellow dinner companions at Brock’s near the beautiful Rappahannock River in Old Town Fredericksburg, Virginia.
When you order an appetizer, it helps set the tone for the rest of the meal. The starters at Brock’s sets you and the rest of your dinner party up for an excellent night with exceptional dishes. For an appetizer that highlights Southern cuisine, you should order either the Rib Bites or Pork Bites. If you enjoy tastes from the sea, then you should opt for the Bacon Wrapped Scallops, the crispy Calamari, or the creamy Crab & Spinach Dip.
For those who like to stick to the tried and true meat and potato options, Brock’s offers a select Black Angus New York strip, dry-aged house rubbed or marinated ribeye, a Wagyu strip, or a filet mignon. These options can be done in a variety rubs, including a house rub, a coffee rub, and a mole rub.
Pasta lovers will appreciate Brock’s blackened Alfredo pasta dish or the wild mushroom ravioli. There is also a delectable roasted chicken dinner and pork chop dish. If you are wanting seafood options, Brock’s provides several seafood specialties like the glazed salmon, crab cake platter, crab stuffed shrimp, smoked trout dip, or the shrimp & crab roll.
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Of course, you cannot end a wonderful night of dining without trying one of the desserts at Brock’s Riverside Grill. You can enjoy a succulent Creme Brulee that comes with strawberries and whipped cream. Maybe you would want to opt for Brock’s Signature Ho-Ho. This dessert is filled with creamy mascarpone, covered in a chocolate ganache, and comes with vanilla ice cream. For diners who enjoy a dessert with a little bite, the Key Lime Pie is the perfect choice. Both sweet and tart, this pie comes with a rich raspberry sauce.
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