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Lunch Menu
Menu subject to change based on product availability
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APPETIZERS
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SANDWICHES
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SALAD ENTRÉES
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ENTRÉES
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SIDES
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APPETIZERS
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BACK TO TOP
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Occidental Chopped Salad
Hearts of romaine, green pepper, red radish, tomato, Cucumber, roasted corn, chickpeas, Buttermilk Blue Cheese, and a red wine Dijon vinaigrette
Add chicken $6 / shrimp $7 / steak $8
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$10.00
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Jumbo Lump Crabcake
Arugula and roasted corn salad, sweet white corn crab sauce
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$14.00
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Pan Seared Gulf Coast Shrimp and Scallop
Sesame Seaweed Salad, Lime-wasabi cream
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$13.00
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Roasted Plum Tomato Soup
Micro arugula and Sambuca cream
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$10.00
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Sliced Smoked Salmon and White Asparagus
Poached egg, beets, frisee, summer black truffle hollandaise
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$12.00
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Caramelized Vidalia Onion Tartlet
Crumbled local goat cheese, tomato-pepper coulis
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$11.00
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Grilled 1/2 of Beaver Creek Wild Quail
Salad of frisee and upland cress, toasted walnuts, date vinaigrette
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$13.00
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SANDWICHES
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BACK TO TOP
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Grilled Black Angus Hamburger
Choice of cheeses served with steak cut fries on an toasted onion brioche bun
Add Cheese $1
Add Applewood bacon $1
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$12.00
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Grilled Swordfish Sandwich
Served on toasted Focaccia, baby arugula, crisp pancetta, roasted red pepper, basil pesto mayonnaise
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$15.00
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Cuban Panini
Black forest ham, roasted pork loin, Gruyère cheese, dill pickle, apple cabbage slaw
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$14.00
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SALAD ENTRÉES
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BACK TO TOP
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Jumbo Lump Crabmeat and Avocado Salad
Micro cilantro, euro cucumber, yellow bell pepper sauce
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$22.00
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Grilled "Smoked" Moulard Duck Breast
Upland Cress, macerated Bing cherries, pickled Vidalia onion, Beech mushrooms, Orange-Honey Vanilla Vinaigrette
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$19.00
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Grilled Steak and Shrimp
Asparagus, roasted peppers, shitake mushrooms, chives, goat cheese vinaigrette
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$24.00
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ENTRÉES
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BACK TO TOP
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Almond Crusted "Open Faced" Shennandoah Trout
Shaved fennel, Italian green olives, orange sections, blood orange reduction
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$19.00
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Pan Roasted Coriander Crusted Salmon
Tomatillo-pineapple salsa
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$20.00
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Sautéed Skate Wings
Jumbo Lump Crabmeat, grilled radicchio, Tobiko Roe, Ruby Red Grapefruit dressing
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$18.00
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Saffron Pappardelle Pasta
Mussels, calamari, scallop, shrimp, basil, garlic, seafood tomato broth
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$20.00
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Pan Seared Yellowfin Tuna Au Poivre
Artichoke hearts, mixed cherry tomatoes, roasted cipollini onion, Tarragon oil
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$21.00
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Individual Quiche of the Day
Petit greens salad
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$15.00
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Grilled Center Cut Petit Filet Mignon
Roasted portabella mushroom, caramelized pearl onions, marsala-tarragon sauce
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$23.00
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SIDES
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BACK TO TOP
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Sautéed Ragoût of Mushrooms with shallots and herbs
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$6.00
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Green and White Asparagus with butter and shallots
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$6.00
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Succotash of sweet white corn, fava beans, roasted peppers and applewood bacon
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$6.00
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¤ Denotes items which are a Health Conscious Selection
"Comsuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain health conditions or allergies."
A 20% gratuity will be added to parties of six or more.
Menu presented by Executive Chef Rodney J. Scruggs.
And Executive Sous Chef Troy Coan.
Our menus and wine lists are subject to change without notice and are provided via our web site as a reference (the Lunch Menu was last updated on May 11, 2008, the Dinner Menu on May 11, 2008, the Dessert Menu on May 11, 2008, and the Private Dining Menus on May 11, 2008). Please contact us if you have specific questions.
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