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

Roasted Zucchini 8
Filled with pepper-jack and cherry tomato and sprinkled with crispy bacon

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

Romaine Salad 8
Diced tomato, cucumber, and shredded cheddar over chopped romaine with a white balsamic vinaigrette

Entrées

Grilled Filet Mignon 29
Grilled to your liking, and topped with tomato basil compote over “Mac & Cheese” featuring corn and bacon

Atlantic Salmon 24
Grilled to your liking and served over roasted spaghetti squash and sautéed haricot verts

Seared Sea Scallops 26
Served with quinoa over a bed of sautéed baby spinach with a citrus beurre blanc

Braised Short Ribs 24
Served over garlic whipped potatoes and sautéed Brussels sprouts

Roasted Chicken 24
Served over white rice and sautéed haricot verts with a rosemary au jus

Pan Fried Catfish 24
Served over a bed of sautéed rainbow Swiss chard with a sauté of stewed tomatoes and artichoke hearts

Roasted Lamb Chops 30
Served over roasted potatoes and sautéed broccolini with a shallot and red wine reduction

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