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

SKILLET BAKED MAC & CHEESE WITH BACON

A blend of bacon and cheddar and Parmesan cheeses 8

 

SPINACH & ARTICHOKE DIP

Homemade with Asiago and cheddar cheese, served with flatbread toast points 9

 

COLONIAL HOECAKE

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

 

FRIED BRIE

Lightly battered French Brie with homemade

strawberry jam and crackers 10

 

CREOLE FRIED GREEN TOMATOES

Deep fried and topped with bay shrimp, scallions, and cajun sauce 11

 

FRIED CALAMARI

With sambal and remoulade sauce 11

 

CATFISH FINGERS

Cornmeal dusted and deep fried with remoulade and tartar sauce 12

 

LAMB CHOPS *

Tender lamb chops lightly seasoned and seared with onion straws and demi-glacé 13

 

JUMBO LUMP CRAB CAKE

All lump crab cake with hollandaise sauce and micro greens 16

 

 

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

Homemade dressings: bleu cheese, ranch, Caesar, balsamic vinaigrette, garlic truffle vinaigrette,

tomato vinaigrette, or oil & vinegar

Add to any salad: chicken 4, salmon 6, or shrimp 7

 

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 +

Crisp iceberg lettuce wedge with bacon, bleu cheese crumbles, diced tomatoes, and bleu cheese dressing 10 

 

CRISPY BRUSSELS SPROUT SALAD

Mixed greens with shredded carrots, bleu cheese crumbles, bacon, and bleu cheese dressing 10

 

SPINACH & STRAWBERRY SALAD +

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

 

WARM GOAT CHEESE SALAD

Fresh spinach with red onions, diced tomatoes, avocado, almond-crusted goat cheese, and tomato vinaigrette 10

 

BLACKENED AHI TUNA SALAD +

Mixed greens, cucumbers, roasted peppers, red onions, avocado, chimichurri sauce, and honey soy dressing 18

 

STEAK SALAD +

Sirloin steak with arugula, feta cheese, tomatoes, cucumbers, crispy parsnips, and truffle garlic vinaigrette 18

 

 

 

ENTRÉES & SEAFOOD

Add a side garden or Caesar salad to any entrée, 3

BACON AND CHEDDAR BURGER *  

8 oz. burger with lettuce, tomato, bacon, and cheese; served on a brioche bun with french fries 16

 

VEGETABLE SCAMPI

Served with tomatoes, asparagus, spinach, shallots, broccoli, garlic butter sauce, and Parmesan cheese tossed in fettuccine 17

Add chicken 4, salmon 6, or shrimp 7

 

BISON BURGER *+

Topped with bacon and caramelized onions, served on a brioche bun with a side of french fries 18

 

BEEF SHORT RIBS +

Bone-in, topped with pan sauce, served with garlic

mashed potatoes and crispy Brussels sprouts 20

 

SCOTCH COLLOPS

Light dusted and pan seared veal scaloppini served with garlic mashed potatoes, garden vegetables, and pan mushroom sauce 22

 

SOUTHERN FRIED CHICKEN

Lightly dusted with herbs and spices, served with

garlic mashed potatoes and coleslaw 22

 

GRILLED SALMON*+

8 oz. fresh grilled salmon topped with sambal sauce, served with garlic mashed potatoes and caramelized

french green beans and shallots 22

 

ROAST DUCK

One half Long Island duckling marinated for 24 hours, then slow roasted and finished with apricot glaze. Served with garlic mashed potatoes, caramelized french green beans and shallots 23

 

PORK CHOP *+

8 oz. French-cut Duroc chop, spice-rubbed and topped with apple bourbon glaze, served with sweet mashed potatoes and garlic spinach 23

 

BRAISED LAMB SHANK +

Topped with rosemary lamb demi-glace, served with garlic mashed potatoes, crispy Brussels sprouts, and

shallots 24

 

SHRIMP & GRITS

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

 

FISH OF THE DAY +

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

 

 

 

 

 

 

STEAKS  

USDA top choice or higher aged beef. Cut fresh daily.  All steaks are aged for a minimum of 21 days for maximum tenderness and peak flavor. Steak entrees are accompanied by garlic mashed potatoes, caramelized french green beans, and shallots.

 

PRIME RIB *

Tender, well-seasoned and slow roasted ribeye

8 oz.           26

12 oz.         32

16 oz.         36

 

10 oz. SIRLOIN STEAK *

The most tender sirloin cut, lean and full of flavor  26

 7 oz. FILET MIGNON *

The most tender cut of beef  28

 14 oz. BOURBON RIBEYE *

A tender, well-marbled for peak flavor, and bourbon marinated 34

 

 

STEAK TOPPINGS

Horseradish crust 3

Chimichurri 3 +                 

Port wine mushroom sauce 4 +  

Oscar style: jumbo lump crabmeat with béarnaise sauce 6 +

 

 

 

SIDES  

Serves two

Estate grown vegetables 6 +

Parmesan truffle fries 5

Sautéed garlic spinach 5 +

Fresh steamed broccoli 5 +

Grilled asparagus 5 +

Gristmill grits 4

Potato salad 3 +

Cole slaw 3

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3200 Mount Vernon Memorial Highway
Mount Vernon, Virginia 22121