Dinner Menu

DURING THE COVID-19 RESTAURANT CLOSURE, PLEASE SEE “THIS JUST INN” ON OUR HOME PAGE FOR OUR CARRYOUT CURBSIDE MENU.

THE MENU BELOW IS NOT AVAILABLE AT THIS TIME.

Starters

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

Mozzarella Caprese  8
Layers of fresh mozzarella and tomato, sprinkled with basil, and drizzled with honey balsamic glaze

Grilled Artichoke Hearts  8
Served with parmesan peppercorn dipping sauce

Crab “Stuffed” Portobello 10
Roasted Portobello topped with a sauté of crab, spinach, and cherry tomato and finished with parmesan

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

Romaine Salad 8
Diced tomatoes, cucumbers, and cheddar over romaine; dressed with parmesan peppercorn.

Olive & Prosciutto Salad    8
Baby spinach topped with Kalamata olives and shaved prosciutto; dressed with black pepper and sun-dried tomato vinaigrette

Entrées

Grilled Filet Mignon   30
Grilled to your liking, and served with whipped potatoes and sautéed Brussels sprouts, finished with demi-glace

Atlantic Salmon   25
Grilled to your liking and served over a garlic and leek polenta cake and blistered cherry tomatoes

Shrimp and Seared Scallops   26
Served over orzo pasta with tomatoes, caramelized onions, and spinach

Oven Roasted Lamb  32
Roasted to your liking and served with roasted potatoes and sautéed broccolini, finished with a red wine reduction

Roasted Chicken Breast  24
Served over wild and brown rice and sautéed haricot verts, topped with a bacon, tomato, and mozzarella cream

Pan Seared Blackened Redfish  25
Served over basmati rice and sautéed haricot verts

Grilled Pork Chop    26
Served with roasted potatoes and sautéed broccolini, finished with Worchester 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