Dinner Menu

Menu subject to change due to seasonal availability of ingredients.


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


Grilled Filet Mignon  30
Grilled to your liking, served over grilled asparagus with caramelized onions and shiitake in garlic demi-glace

Atlantic Salmon  25
Served over a bed of sautéed rainbow Swiss chard with a warm pineapple and tomato salsa

Grilled Sea Scallops 27
Served with a sauté of tomatoes, artichokes, caramelized onions, and baby spinach

Pan Seared Veal 28
Served over whipped potatoes and sautéed broccolini, with a sage and prosciutto cream sauce

Crab-Stuffed Nigerian Tiger Prawn 26
Served over basmati rice and sautéed haricot verts with beurre blanc

Barbequed Chicken  24
Served over basmati rice with a sauté of roasted corn and stewed tomatoes

Pan Fried Catfish 24
Served over roasted potatoes and Brussels sprouts with bacon and caramelized onions

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