Dinner Menu

Starters

Fried Red Tomato   10
Spiced crab meat, mustard sauce, and crispy bacon pieces
Portobello Tempura  8
Fried golden brown and served with parmesan peppercorn dipping sauce
Roasted Zucchini  8
Stuffed with mozzarella, provolone, and tomato
Coconut Shrimp  10
Fried golden brown and served with pineapple dipping sauce
Asian Style Pork Cups  9 
Slow smoked pork in a lettuce “cups” with carrots and red onion

Soups and Salads

Cream of Crab Soup   8
With a hint of sherry and Tabasco oil
Avocado Salad  8
Avocado, corn, and red onion over romaine with a chili lime vinaigrette
Westlawn Salad  8
Spring mix with cherry tomatoes, feta cheese,
dried cranberries, candied pecans, with an
orange thyme vinaigrette
Classic Caesar Salad  8
Crisp Romaine in a fluted Parmesan bowl with
house-made creamy Caesar dressing

Add to any salad:
Parmesan Crisp   3
Grilled Chicken   7
Grilled Salmon  8

Casual Fare

Westlawn Burger (8 oz)  12
Lettuce, tomato, cheddar cheese, mustard sauce
Grilled Chicken Sandwich  10
Topped with roasted mushrooms, provolone cheese, with herb aioli
Barbequed Slow Cooked Pulled Pork Sandwich 12 
Served with cole slaw
Old Bay Wings  12
Served with a Parmesan and Peppercorn dipping sauce

French Fries  4
Sweet Potato Fries  6

Entrées

GRILLED RIBEYE 30
Grilled to your liking and served over whipped potatoes, sautéed broccoli, and finished with demi
SAUTEED SHRIMP   28
Served over a bed of sautéed spinach with a sauté of quinoa, tomatoes, basil, and caramelized onions
GRILLED BERKSHIRE PORK CHOP   27
Served over roasted potatoes and sautéed Brussels sprouts with a caramelized onion demi
GRILLED ATLANTIC SALMON  25
Grilled to your liking and served over basmati rice with pineapple, cucumber, and red onion salsa
PAN FRIED CATFISH   24
Served over cheddar grits and sautéed haricot verts
with barbecue sauce
GRILLED CHICKEN BREAST   24
Topped with sundried tomatoes and mushrooms over wild and brown rice. Finished with a provolone cream

Desserts

Dessert Ravioli  8
Two house-made puff pastries with toffee and chocolate filling served warm with a scoop of vanilla ice cream
Flourless Chocolate Cake  8
Made in-house and topped with fresh whipped cream
Westlawn Crème Brulee  8
Chef prepared in flavors of the day
Mixed Berry Sorbet  6

Chef’s Specials 

Each evening, the culinary team prepares specialty dishes to offer in addition to those on the dinner menu. These entrees are created from the opportunities for fresh products and seasonal influences.

See “This Just Inn” on the home page for updated details.


Executive Chef
Jason M. Fletcher