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

Roasted Zucchini  8
Filled with pepper-jack and cherry tomato and sprinkled with crispy bacon

Spinach and Artichoke Dip  9
Served with toasted focaccia

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

Spinach Salad 8
Toasted pecans, grapes, and goat cheese over baby spinach with white balsamic vinaigrette

Romaine Salad 8
Diced tomato, cucumber, and shredded cheddar over chopped romaine with a white balsamic vinaigrette


Grilled Filet Mignon  31
Grilled to your liking, served over white cheddar whipped potatoes and sautéed broccolini
Topped with a roasted garlic demi-glace

Atlantic Salmon  25
Grilled to your liking and served with a sauté of tomatoes, artichokes, caramelized onions, and baby spinach

Shrimp and Scallops 26
Served over a sauté of squash, zucchini, and cherry tomatoes, with a lobster cream

Roasted Duck  28
Roasted to your liking; served with sautéed haricot verts, and wild and brown rice
Topped with an orange and ginger glaze

Roasted Parmesan Chicken  24
Topped with house marinara and served over grilled asparagus

Pan Seared Icelandic Cod  26
Served over a bed of sautéed rainbow Swiss chard and quinoa with an herb beurre blanc

“Stuffed” Pork Chops  28
Stuffed with baby spinach, mushroom, caramelized onions, and mozzarella and served over roasted potatoes

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