Dinner Menu

Menu subject to change due to seasonal availability of ingredients.


Crab Croquettes  9
Pan seared and served with house remoulade

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

Stuffed Mini Peppers  8
Stuffed with pepper-jack and sprinkled with bacon

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

Portobello 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
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 a maple and brown sugar vinaigrette

Olive and Prosciutto Salad 8
Kalamata olives and diced prosciutto over baby spinach with a tomato and black pepper vinaigrette


Grilled Filet Mignon   30
Grilled to your liking, and served with roasted potatoes and sautéed shiitake mushrooms, Finished with bordelaise

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

Seared Sea Scallops   27
Paired with a light lobster risotto and sautéed broccolini over rosé sauce

Grilled Berkshire Pork Chop   27
Served over whipped sweet potatoes and sautéed broccolini with a caramelized onion au jus

Grilled Bronzino   26
Served over a sauté of yellow squash, zucchini, and cherry tomatoes with an herb and shallot beurre blanc

Roasted Chicken Breast    24
Stuffed with spinach, prosciutto, sage, and provolone and served over basmati rice

Shrimp and Clams   24
Served over linguine with cherry tomatoes, basil, and caramelized onions in white wine and butter

“Crab-Stuffed” Tilapia   24
Oven roasted and served over basmati rice with a tomato basil compote


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