Brunch Menu

Starters

Flash Fried Calamari 9
Tossed in seasoned flour and fried, then served with a spicy sriracha sauce

Fried Red Tomato 10
Spiced crab meat, mustard sauce, and crispy bacon pieces

Soups and Salads

Cream of Crab Soup 8
With a hint of sherry and Tabasco oil

Westlawn Salad 8
Cherry tomatoes, feta cheese, dried cherries, candied pecans, orange thyme vinaigrette

Classic Caesar Salad 8
Fluted parmesan bowl with a creamy Caesar dressing and topped with croutons

Entrées

Eggs Chesapeake 13
Poached eggs over miniature crab cakes on English muffins with hollandaise and hash browns.

Spinach and Cheese Omelet 11
Made to order omelet stuffed with baby spinach, caramelized onion, and parmesan cheese served with hash browns.

Classic Breakfast 11
Scrambled eggs served with hash browns, smoked bacon and English muffin.

Crab Omelet 12
Made to order and stuffed with lump crabmeat, cherry tomatoes and caramelized onion with hash browns.

Tomato Basil Benedict 11
Roasted tomato and basil on an English muffin with poached eggs, hollandaise sauce and served with hash browns.

Classic Eggs Benedict 10
Poached eggs, canadian bacon, English muffin and hollandaise sauce with hash browns.

French Toast 10
Featuring Ancient 12 Grain bread, and served with crispy bacon.

Westlawn Burger 14
Cooked to your liking with lettuce, tomato, onion, and cheddar cheese and french fries.

Grilled Chicken Sandwich 14
Topped with roasted mushrooms and provolone cheese with an herb aioli and french fries.

Beer Battered Fish And Chips 14
Fresh whitefish fried in Blue Moon beer batter with an herb aioli and french fries.

Mozzarella BLT 10
A classic blt with the addition of mozzarella on a rosemary focaccia roll and french fries.

Crabcake Sandwich 16
Cooked to a golden brown topped with a vinegar aioli and lettuce, tomato, and onion and french fries.

All food cooked to order.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.



Executive Chef

Jason M. Fletcher

Sous Chef
Gregory A. Sampson