Dinner Menu

Menu subject to change due to seasonal availability of ingredients.

Starters

Grilled Artichoke Hearts  8
Served with a Parmesan and peppercorn dipping 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

Mozzarella Caprese  9
Heirloom tomatoes layered with fresh mozzarella and basil and drizzled with balsamic glaze

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

Crab “Stuffed” Mushroom   10
Oven roasted Portobello mushroom topped with crab, sautéed spinach, and cherry tomatoes

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

Watermelon Salad 8
Watermelon, toasted pecans, and goat cheese over baby arugula with white balsamic vinaigrette

Romaine Salad 8
Diced tomato, avocado, and red onion, over chopped romaine with citrus vinaigrette