Dinner Menu

Menu subject to change due to seasonal availability of ingredients.

Starters

Crab Croquettes  9
Pan seared and served with house remoulade

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

Roasted Zucchini  8
Stuffed with pepper-jack and sprinkled with bacon

Crab and Avocado  9
Crab meat over sliced avocado and topped with a brandy chili sauce

Asparagus Tempura   8
Fried golden brown and served with a parmesan 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

Romaine Salad 8
Diced tomatoes, cucumbers, and cheddar cheese over chopped romaine with parmesan peppercorn dressing

Bibb Salad 8
Featuring crumbled gorgonzola, pickled red onions, and a warm bacon vinaigrette

Entrées

Grilled Filet Mignon   30
Grilled to your liking, and served with whipped potatoes and sautéed broccolini
Finished with a caramelized onion au jus

Atlantic Salmon   25
Grilled to your liking and served over roasted spaghetti squash and sautéed haricot vert

Seared Sea Scallops   26
Paired with a sauté of stewed tomatoes, artichoke hearts, and caramelized onions over a bed of sautéed spinach

Oven Roasted Lamb   32
Roasted to your liking and served over roasted potatoes and sautéed Brussels sprouts
Finished with a red wine reduction

Grilled Swordfish   26
Served over grilled asparagus and a sauté of roasted corn and cherry tomatoes

Roasted Chicken Breast    22
Served over sautéed spinach and basmati rice and finished with au jus

Barbequed Shrimp and Grits   24
Featuring stone-ground cheddar grits and sautéed broccolini

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