Brunch is served on Saturdays and Sundays only.

This menu was updated May 24, 2016.

Please inform servers of all allergies

+ Indicates gluten free items.   |    * Item may contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. 

 

 

APPETIZERS

CORNBREAD WITH VANILLA BEAN HONEY BUTTER

Homemade skillet cornbread served with vanilla bean honey butter  3

 

COLONIAL HOECAKE                                                               

Corn cake topped with country ham, sautéed crabmeat, and hollandaise sauce  10

 

MOUNT VERNON BREAKFAST

Three slices of applewood smoked bacon, two eggs your way, redskin hash browns, and toast 14        

Substitute for chicken sausage  3

 

DRUNKEN FRENCH TOAST                                   

Three thick slices of brioche battered in Grand Marnier custard, served with bourbon maple syrup, hazelnut cream, vanilla bean honey butter, and seasonal fruit  14

 

THREE EGG OMELETS

Your choice of redskin hash browns or fruit

Bacon & cheddar 14                                                                        

Spinach, mushrooms & goat cheese  15

 

B.E.L.T.

Fried green tomato, bacon, spinach leaves, over easy eggs, and Gruyere cheese on wheat bread; served with redskin hash browns  15

 

SALMON & EGGS

8 oz. fresh grilled salmon with two eggs your way and redskin hash browns  19

 

CRAB CAKE BENEDICT                                            

Two sautéed crab cakes stacked on fried flat bread, topped with poached eggs, applewood smoked bacon, and hollandaise, served with redskin hash browns  20

 

STEAK & EGGS *

10 oz. sirloin steak with two eggs your way and redskin hash browns  25

 

 

SOUPS

THE INN’S FAMOUS VIRGINIA PEANUT & CHESTNUT SOUP 

Topped with roasted peanuts and water chestnuts    

Cup 5, Bowl 7

 

HOMEMADE SOUP OF THE DAY

Ask your server for today’s chef inspired specialty soup

Cup 6, Bowl 8

 

BUTTERNUT SQUASH SOUP

Topped with caramelized pecans and spiced cream    

Cup 6, Bowl 8

 

 

SALADS

Add to any salad: Chicken 4, Salmon 6, or Shrimp 7

Homemade dressings: Bleu cheese, ranch, Caesar, balsamic vinaigrette, garlic truffle vinaigrette, tomato vinaigrette, or oil & vinegar

 

GARDEN SALAD +
Crisp romaine, shredded carrots, diced tomatoes, diced egg, Parmesan croutons, and choice of dressing  9

 

CAESAR SALAD

Crisp romaine, shaved Parmesan, homemade garlic Parmesan croutons, and homemade Caesar dressing  10

 

CLASSIC WEDGE SALAD

With bacon, bleu cheese crumbles, diced tomatoes, and bleu cheese dressing  10

 

BURRATA SALAD

Heirloom tomatoes, micro greens, basil oil, and tomato vinaigrette  10

 

SPINACH & STRAWBERRY SALAD +

Fresh spinach and strawberries over crème fraîche topped with candied pecans and balsamic glaze  10

 

TAVERN COBB SALAD +

Crisp greens topped with turkey, tomato, bacon, diced egg, crumbled bleu cheese, and avocado  12

 

STEAK SALAD *

Sirloin steak with arugula, feta cheese, tomatoes, cucumbers, crispy parsnips, and truffle garlic

vinaigrette  18

 

 

ENTRÉES

BACON WRAPPED MEATLOAF

Topped with tomato sauce and served with chef’s choice of potato and vegetable  15

 

SOUTHERN FRIED CHICKEN BREAST

Boneless chicken breast lightly dusted with herbs and spices and served with chef’s choice of potato and vegetable  18

 

PORK CHOP

8 oz. French-cut Duroc chop, spice-rubbed, and topped with apple bourbon glaze, served with chef’s choice of potato and vegetable  23

 

SHRIMP & GRITS

Jumbo shrimp sautéed in white wine, shallots, garlic, tomato, and basil, served with George Washington’s Gristmill Grits  25

 

SIRLOIN STEAK

10 oz. steak served with chef’s choice of potato and vegetable  25

 

PRIME RIB

8 oz well-seasoned and slow roasted ribeye served with two eggs your way, redskin hash browns and a side of

au jus  26

 

FISH OF THE DAY                                                         

Topped with choice of lemon butter or chimichurri sauce, served with sautéed garlic spinach and chef’s choice of potato  Market Price

 

 

 

SANDWICHES & BURGERS

Sandwiches are served with homemade tavern chips

Substitute fries, 1   |   Substitute Parmesan truffle fries, 2

 

PULLED PORK BARBECUE SANDWICH

Topped with tobacco onion straws; served on a brioche bun with a side of cole slaw  10

 

TRADITIONAL TRIPLE DECKER CLUB

Smoked turkey, Virginia peppered ham, Muenster cheese, bacon, lettuce, and tomato; served on white bread  13

 

ALL-AMERICAN BURGER 

Topped with American cheese, bacon, sautéed onions, and mushrooms; served on a brioche bun  14

 

CHICKEN CORDON BLEU SANDWICH

Fried chicken breast topped with Gruyere cheese, sliced ham, lettuce, tomato and Thousand Island dressing; served on a brioche bun  14

 

 

SIDES

Eggs 4 +

Gristmill Grits 4

Homemade tavern chips 4

Seasonal fruit 5 +

Redskin hash browns 5

Bacon 6 +

Truffle fries 6

Chicken sausage 6

Grilled asparagus 6 +

Sautéed garlic spinach 6 +

 

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3200 Mount Vernon Memorial Highway
Mount Vernon, Virginia 22121