The Roanoker - January/February 2017 - M28

Four Nineteen West
Appetizers

BBQ Pork Pizza .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 13.99

BBQ Wonton Nachos .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 9.99
Homemade wonton chips, smoked pork BBQ,
topped with coleslaw and pickled jalapenos.

THE 419 STORY
419 West is an elegant
space that features a
perfect dome in the
ceiling, a hand-built
mahogany bar and a
state-of-the-art "open"
kitchen. The atmosphere is
sublime, and when paired
with the simple yet elegant
food, the dining experience
is unlike any other.
QUALITY FOOD, FRIENDLY
PUB ATMOSPHERE
Featuring Roanoke's
freshest seafood, steaks and
pasta enjoyed in a spacious
dining room or outside on
the covered patio. A large
bar with over 10 televisions
and a walk-in wine room
make 419 West truly unique.
Try a wood-oven pizza,
half-pound Certified Angus
Beef® hamburger or the St.
Louis Style Ribs - no matter
what you choose you're in
for a treat.
VOTED PLATINUM FOR
BEST PRIVATE PARTY OR
CELEBRATION
by readers of The Roanoker
magazine.

28

SOUTHWEST ROANOKE

Smoked corn, pickled jalapenos, caramelized
onion and fresh cilantro.

Entrées

Sesame Encrusted Seared Ahi  .  .  .  .  .  .  . 12.99 St. Louis Slow-Roasted
Ribs . . . . . . . . . . . . half rack 15.99 / full 21.99
Served with soy sauce, pickled ginger and
Served with skin on fries and cole slaw.

wasabi garnish.

Salt Dusted Edamame  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 7.99

Soups & Appetizer Salads

Grilled Diver Scallops, Sautéed
Shrimp and Lump Crab Meat .  .  .  .  .  .  .  . 23.99
Served with creamy grits, asparagus and
drizzled with crab butter.

419 West White Chicken Chili .  .  .  . Cup: 3.99/
Bowl: 5.99

Blackened Swordfish with a
Sweet Corn & Crab Bisque  .  .  .  .  .  .  . Cup: 4.99/ Roasted Pineapple Salsa .  .  .  .  .  .  .  .  .  .  . 16.99
Bowl: 6.99

The Wedge .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 7.99
Iceberg lettuce, bleu cheese crumbles, bleu
cheese dressing, bacon and grape tomatoes.

Served with Yukon Gold mashed potatoes
and seasonal vegetables.

Glazed Chicken Teriyaki .  .  .  .  .  .  .  .  .  .  .  . 13.99
Served over steamed rice pilaf and
seasonal vegetables.

Steaks, Burgers & Sandwiches
8-Ounce Filet  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 29.99
12-Ounce Ribeye .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 23.99
Blue Cheese and Caramelized
Onion Burger .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 9.99
Applewood-Smoked Bacon and Cheddar
Cheeseburger .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 9.99

Wood-Fired Pizzas

READY TO EAT?
GET THERE

3865 Electric Road
Roanoke, VA 24018

HOURS

Supreme Pizza .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 14.99

MON-WED: 11 a.m. - midnight
THURS-SAT: 11 a.m. - 1 a.m.
SUN: 11 a.m. - 10 p.m.

Mediterranean Pizza . . . . . . . . . . . . . . . .12.99

CONTACT

Italian sausage, pepperoni, red onion, green
peppers and sliced mushrooms.

Olive oil, garlic, mozzarella, cucumbers,
kalamata olives, onions, feta, diced tomatoes
and basil.

419-WEST.COM | 540-776-0419


http://419-west.com http://419-west.com

The Roanoker - January/February 2017

Table of Contents for the Digital Edition of The Roanoker - January/February 2017

Front Cover
Letters/Worth a Click
From the Editor
Lunch With . . .
Streets of Roanoke
The Gist
Events
25 Great Things in Roanoke, 2016
Five National Best-Selling Authors Right Here?
Making it in Roanoke
The “From-Scratch” Bullington Home
Blue Apron, La Petite Fondue: Two for Distinctive Dining
The Dish
SPECIAL SECTION: Valley Life
SPECIAL SECTION: The Menu Dining Guide
The Roanoker - January/February 2017 - Intro
The Roanoker - January/February 2017 - Cover1
The Roanoker - January/February 2017 - Cover2
The Roanoker - January/February 2017 - 3
The Roanoker - January/February 2017 - 4
The Roanoker - January/February 2017 - 5
The Roanoker - January/February 2017 - 6
The Roanoker - January/February 2017 - 7
The Roanoker - January/February 2017 - 8
The Roanoker - January/February 2017 - 9
The Roanoker - January/February 2017 - Letters/Worth a Click
The Roanoker - January/February 2017 - 11
The Roanoker - January/February 2017 - From the Editor
The Roanoker - January/February 2017 - 13
The Roanoker - January/February 2017 - Lunch With . . .
The Roanoker - January/February 2017 - 15
The Roanoker - January/February 2017 - Streets of Roanoke
The Roanoker - January/February 2017 - 17
The Roanoker - January/February 2017 - The Gist
The Roanoker - January/February 2017 - 19
The Roanoker - January/February 2017 - 20
The Roanoker - January/February 2017 - 21
The Roanoker - January/February 2017 - Events
The Roanoker - January/February 2017 - 23
The Roanoker - January/February 2017 - 24
The Roanoker - January/February 2017 - 25
The Roanoker - January/February 2017 - 26
The Roanoker - January/February 2017 - 25 Great Things in Roanoke, 2016
The Roanoker - January/February 2017 - 28
The Roanoker - January/February 2017 - 29
The Roanoker - January/February 2017 - 30
The Roanoker - January/February 2017 - 31
The Roanoker - January/February 2017 - 32
The Roanoker - January/February 2017 - 33
The Roanoker - January/February 2017 - Five National Best-Selling Authors Right Here?
The Roanoker - January/February 2017 - 35
The Roanoker - January/February 2017 - 36
The Roanoker - January/February 2017 - 37
The Roanoker - January/February 2017 - Making it in Roanoke
The Roanoker - January/February 2017 - 39
The Roanoker - January/February 2017 - 40
The Roanoker - January/February 2017 - 41
The Roanoker - January/February 2017 - 42
The Roanoker - January/February 2017 - 43
The Roanoker - January/February 2017 - The “From-Scratch” Bullington Home
The Roanoker - January/February 2017 - 45
The Roanoker - January/February 2017 - 46
The Roanoker - January/February 2017 - 47
The Roanoker - January/February 2017 - 48
The Roanoker - January/February 2017 - 49
The Roanoker - January/February 2017 - 50
The Roanoker - January/February 2017 - SPECIAL SECTION: Valley Life
The Roanoker - January/February 2017 - VL2
The Roanoker - January/February 2017 - VL3
The Roanoker - January/February 2017 - VL4
The Roanoker - January/February 2017 - VL5
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The Roanoker - January/February 2017 - VL64
The Roanoker - January/February 2017 - VL65
The Roanoker - January/February 2017 - VL66
The Roanoker - January/February 2017 - VL67
The Roanoker - January/February 2017 - VL68
The Roanoker - January/February 2017 - 51
The Roanoker - January/February 2017 - 52
The Roanoker - January/February 2017 - 53
The Roanoker - January/February 2017 - 54
The Roanoker - January/February 2017 - 55
The Roanoker - January/February 2017 - Blue Apron, La Petite Fondue: Two for Distinctive Dining
The Roanoker - January/February 2017 - 57
The Roanoker - January/February 2017 - 58
The Roanoker - January/February 2017 - 59
The Roanoker - January/February 2017 - 60
The Roanoker - January/February 2017 - 61
The Roanoker - January/February 2017 - 62
The Roanoker - January/February 2017 - 63
The Roanoker - January/February 2017 - 64
The Roanoker - January/February 2017 - 65
The Roanoker - January/February 2017 - The Dish
The Roanoker - January/February 2017 - Cover3
The Roanoker - January/February 2017 - Cover4
The Roanoker - January/February 2017 - SPECIAL SECTION: The Menu Dining Guide
The Roanoker - January/February 2017 - M2
The Roanoker - January/February 2017 - M3
The Roanoker - January/February 2017 - M4
The Roanoker - January/February 2017 - M5
The Roanoker - January/February 2017 - M6
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The Roanoker - January/February 2017 - M47
The Roanoker - January/February 2017 - M48
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