Dinner Menu

Starters

Fried Red Tomato   10
Spiced crab meat, mustard sauce, and crispy bacon pieces
Roasted Zucchini  8
Stuffed with pepper jack and tomato
Grilled Artichoke Hearts   8
Served with parmesan peppercorn dipping sauce
Fried Calamari   9
Served with marinara sauce

Soups and Salads

Cream of Crab Soup   8
With a hint of sherry and Tabasco oil
Soup du Jour  8
See Home Page for today’s soup
Westlawn Salad  8
Spring mix with cherry tomatoes, feta cheese,
dried cranberries, candied pecans, with an
orange thyme vinaigrette
Classic Caesar Salad  8
Crisp Romaine in a fluted Parmesan bowl with
house-made creamy Caesar dressing

Add to any salad:
Parmesan Crisp   3
Grilled Chicken   7
Grilled Salmon  8

Bar Bites
Available everywhere, not just in the bar!

Westlawn Burger (8 oz)  12
Lettuce, tomato, cheddar cheese, mustard sauce
Grilled Chicken Sandwich  10
Topped with roasted mushrooms, provolone cheese, with herb aioli
Oven Roasted Crabcake Sandwich (6 oz)  14
Served with lettuce, tomato and remoulade
Old Bay Wings  12
Served with a Parmesan and Peppercorn dipping sauce

French Fries  4
Sweet Potato Fries  6

Entrées

GRILLED FILET MIGNON  34
Superior Choice Black Angus (8 oz)
Grilled to your liking and served over mushroom risotto
and sauteed Brussels sprouts
PAN SEARED SEA SCALLOPS   26
Served over a bed of sautéed spinach with artichoke hearts, tomatoes, and caramelized onions
PAN FRIED BERKSHIRE PORK CHOPS   27
Topped with sautéed mushrooms and caramelized onions in demi. Served over whipped potatoes
GRILLED ATLANTIC SALMON  25
Grilled to your liking and served over a caramelized onion polenta cake with blistered tomatoes and pan sauce
PAN SEARED COD   25
Served over basmati rice and a sauté of bacon, corn, and tomatoes
GRILLED CHICKEN BREAST   24
Served over roasted potatoes and haricot verts
with a sage and prosciutto cream sauce

Desserts

Dessert Ravioli  8
Two house made puff pastries with toffee and chocolate filling
served warm with a scoop of vanilla ice cream
Flourless Chocolate Cake  8
Made in house and topped with fresh whipped cream
Westlawn Crème Brulee  8
Chef prepared in flavors of the day

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.

See “This Just Inn” on the home page for updated details.


Executive Chef
Jason M. Fletcher