Dinner Menu

Menu subject to change due to seasonal availability of ingredients.

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

Crab and Avocado 10
Crab meat over sliced avocado and topped with a brandy chili sauce

Roasted Zucchini  8
Stuffed with pepper jack cheese and cherry tomato

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

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

Poached Pear and Goat Cheese Salad     8
Baby spinach topped with poached pear slices, toasted pecans, and goat cheese with white balsamic vinaigrette

Entrées

Grilled Filet Mignon   30
Grilled to your liking, and served over “mac & cheese” featuring pancetta, corn, shiitake mushrooms, and smoked Gouda. Finished with tomato basil compote

Atlantic Salmon   25
Grilled to your liking and served over a sauté of quinoa, cherry tomatoes, and basil. Topped with sweated leeks

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

Oven Roasted Lamb 32
Served over sage risotto and topped with shiitake mushrooms and caramelized onions. Finished with demi-glace

Roasted Chicken Breast  24
Stuffed with sun-dried tomatoes and Portobello mushrooms, over roasted potatoes. Finished with roasted garlic cream sauce

Ocean Trout   24
Served over rainbow Swiss chard, and topped with a sauté of stewed tomatoes, caramelized onion, and artichoke

Pan Seared Redfish 25
Served over basmati rice and sautéed haricot verts and topped with diced tomatoes in roasted garlic cream

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