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

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

Grilled Artichoke Hearts 8
Served with a parmesan and peppercorn dipping sauce

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

Spinach Salad 8
Baby spinach topped with fresh blueberries, toasted pecans, and feta cheese and topped with peach vinaigrette

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

Entrées

Grilled Filet Mignon   32
Grilled to your liking, served over whipped potatoes and sautéed broccolini, with a Worchester demi-glace

Atlantic Salmon   25
Served over sautéed squash and zucchini and topped with blistered tomatoes

Grilled Sea Scallops   27
Served over grilled asparagus with a sauté of bacon, corn, and tomatoes

Oven Roasted Crabcake 24
Served over roasted potatoes with sautéed haricot verts

Grilled Chicken  24
Served over basmati rice with a sauté of artichoke hearts, caramelized onions and tomatoes

Pan Seared Veal   28
Served with shiitake mushrooms and caramelized onions over sage risotto with demi-glace

Jerk Marinated Shrimp 24
Served over citrus couscous and topped with a cantaloupe and cucumber salsa

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