Dinner Menu

Menu subject to change due to seasonal availability of ingredients.

Starters

Fried Oysters 9
Cornmeal coated and fried golden brown and served with cocktail sauce 

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

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

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

Spinach and Artichoke Dip 8
Served with toasted focaccia

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

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

Pumpkin and Apple Salad 8
Roasted pumpkin seeds and seasoned apples over mixed mesculin with a maple and brown sugar vinaigrette

Olive and Prosciutto Salad 8
Kalamata olives and diced prosciutto over baby spinach with a tomato and black pepper vinaigrette

Entrées

Grilled Filet Mignon 30
Grilled to your liking, and served over parmesan risotto and sautéed Brussels sprouts; topped with roasted garlic demi-glace

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

Seared Sea Scallops 26
Served over a sauté of Yellow squash, zucchini, and cherry tomatoes with an herb and shallot beurre blanc

Grilled Pork Chop 27
Served over sweet potato gnocchi and sautéed haricot verts with a caramelized onion au jus

Roasted Chicken 24
Paired with herb roasted potatoes and topped with bacon, corn, and tomatoes in a mozzarella cream

Icelandic Cod 24
Pan seared and served with sautéed asparagus and blistered cherry tomatoes; topped with a lemon, caper, and white wine reduction

Seared Veal 27
Served over garlic whipped potatoes and sautéed Brussels sprouts with a sage and prosciutto cream sauce

“Crab-Stuffed” Tilapia 24
Oven roasted and served over basmati rice with a tomato basil compote

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

Sous Chef
Gregory A. Sampson