Dinner Menu

Menu subject to change due to seasonal availability of ingredients.


Spinach and Artichoke Dip  9
Served with toasted focaccia

Fried Calamari  9
Tossed in seasoned flour and fried. Partnered with marinara dipping sauce 

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

Jerk Chicken Skewers 10
Served with mango and cucumber salsa

Fried Mozzarella  8
Served over marinara and topped with basil and walnut pesto

Grilled Artichoke Hearts 8
Served with a parmesan and peppercorn dipping sauce

Soups and Salads

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

Westlawn Salad 8
Spring Mix with cherry tomatoes, feta cheese, dried cherries, candied pecans, orange thyme vinaigrette

Classic Caesar Salad 8
Fresh romaine in a fluted Parmesan bowl with a creamy Caesar dressing and house made croutons

Spinach Salad 8
Featuring fresh strawberries, toasted walnuts, and balsamic vinaigrette

Bibb Salad 8
Featuring roasted corn avocado and tomatillo vinaigrette


Grilled Filet Mignon   30
Grilled to your liking, and served with roasted Portobello mushroom and grilled asparagus. Topped with Worcestershire demi

Atlantic Salmon   25
Grilled to your liking and served with a sauté of leeks and cherry tomato over a pan seared polenta cake

Grilled Sea Scallops   26
Served over orzo with Roasted red peppers, caramelized onions, and baby spinach

Lime Stuffed Bronzino  25
Served over a bed of rainbow Swiss chard, and topped with a white wine and caper pan sauce

Chicken Saltimbocca   24
Lightly breaded, and topped in a prosciutto, sage, and white wine reduction. Served over a bed of baby spinach

Pan Seared Tuna   24
Served over a sauté of cherry tomatoes, squash, and zucchini

Grilled Pork Chops   28
Served over roasted potatoes and sautéed broccolini and topped with caramelized onion and thyme au jus

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.

Executive Chef

Jason M. Fletcher