Dinner Menu
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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