Appetizers

SKILLET BAKED MAC & CHEESE
A blend of Gouda, cheddar, and Parmesan cheeses
Plain Sm 5 Lg 7
Shrimp Sm 5 Lg 7
Bacon Sm 5 Lg 7
Andouille Sm 5 Lg 7
Crab Sm 5 Lg 7

SKILLET CORNBREAD 5
With honey vanilla bean butter

MORNAY CHIPS 6
Topped with diced bacon, diced tomatoes, and chives

FRIED GREEN TOMATOES 7
With red pepper coulis, feta cheese, and micro greens

FRIED BRIE 10
Freshly breaded with almonds and served with strawberry chutney and crackers

PORK BELLY SLIDERS 12
With pickled onion and grilled zucchini topped with apple aioli

COLONIAL HOECAKE 12
Corn cake topped with country ham, sauteed crabmeat, and hollandaise sauce

CREAMY CRAB DIP BREAD BOWL 12
Served in a bread boule served with crackers

+LOBSTER CEVICHE 14
One-half of a fresh Maine lobster in a spiced citrus blend stacked on mango relish, cilantro, and avocado

+CHEESE CHARCUTERIE 16
With brie wedges, smoked Gouda, and gruyere with a fresh baguette, crackers, figs, almonds, and strawberry chutney

FLATBREADS
Spinach and goat cheese topped with figs 10
Buffalo chicken, cheddar cheese and blue cheese crumbles topped with buffalo sauce 10
Grilled steak with arugula, basil pesto, and feta with a balsamic reduction 14
Crisp pork belly, cheddar cheese topped with zesty barbeque sauce and fried onion straws 12

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 5 Bowl 7

COLONIAL ONION SOUP 
Topped with Parmesan croutons
Cup 5 Bowl 7

Beverages

Voss sparkling Sm 4.50 Lg 5.50
Voss still Sm 4.50 Lg 5.50
Bottled root beer 4
Sparkling apple cider 4
Iced tea, soft drinks, or milk 3
Cappuccino 5
Espresso 4
Coffee 3
Specialty teas by the pot 3

Salads

Homemade dressings: Blue cheese, ranch, Caesar, balsamic vinaigrette, horseradish dressing, or oil & vinegar

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

+GARDEN SALAD
Crisp romaine, shredded carrots, diced tomatoes, diced egg, Parmesan croutons, and choice of dressing
Side 5 Entree 9

CAESAR SALAD
Crisp romaine, shaved Parmesan, homemade garlic Parmesan croutons, and homemade Caesar dressing
Side 6 Entree 10

BLACK TRUFFLE BURRATA SALAD 12
With prosciutto, grilled fresh figs, basil pesto, and arugula with balsamic vinaigrette

+CHICKEN WALDORF SALAD 14
Dressed white meat chicken breast over mixed greens with walnuts, apricots, and raisins

FRIED GREEN TOMATO SALAD 18
Dressed crab with feta cheese and mixed greens topped with ranch dressing

+*STEAK SALAD 18
Sliced New York strip served with arugula, feta cheese, tomatoes, and cucumbers with homemade horseradish dressing

Sandwiches

+*CHEDDAR BURGER 14
8 oz. all natural Black Angus beef patty served with french fries
Add bacon 1.50

PORTABELLA SANDWICH 14
Sauteed sundried tomatoes, bell peppers, and smoked Gouda on ciabatta served with Mount Vernon housemade chips

GRILLED CHICKEN SANDWICH 14
6 oz. chicken breast served with arugula, tomato, citrus aioli, and sliced brie on ciabatta served with Mount Vernon housemade chips

*TENDERLOIN SANDWICH 16
Seared beef tenderloin with arugula, tomato, horseradish mayonnaise, and blue cheese crumbles on ciabatta served with Mount Vernon housemade chips

*HAWAIIAN BURGER 16
8 oz. all natural Black Angus beef patty with barbeque sauce, grilled pineapple, bacon, Muenster cheese, and fried onion straws served with french fries

LOBSTER ROLL 18
Maine style, with seasoned mayonnaise in a New England bun, served with Mount Vernon housemade chips

Entreés

Add a side garden of Caesar salad to any entreé 3

FRESHLY BAKED TURKEY PIE 14
Roasted turkey and mixed vegetables topped with a flaky puff pastry crust

PAN-CRUSTED ONE-HALF CHICKEN 16
Pan seared marinated herb crusted semi-boneless one­half chicken served with sauteed green beans

SHRIMP & GRITS 18
Jumbo shrimp sauteed in white wine, shallots, garlic, tomato, and basil served with George Washington's Gristmill Grits

JAMBALAYA 18
Mixture of chicken and andouille sausage, vegetables, and rice topped with Cajun seasoned shrimp

*CITRUS CRUSTED SALMON 20
8 oz. fresh broiled salmon topped with citrus butter cream sauce with wilted spinach

+*NEW YORK STRIP STEAK 24
Grilled 10 oz. Black Angus served with roasted red pepper coulis, black truffle burrata, and fresh herb pesto over George Washington's Gristmill grits

ROAST DUCK 24
One-half Long Island duckling marinated for 24 hours, slow roasted and finished with apricot glaze and served with Yukon Gold mashed potatoes

+LOBSTER RISOTTO 26
Fresh Maine lobster sauteed with roasted peppers, chives, corn, and saffron broth topped with fresh herbs and spices

+*FILET MIGNON 26
Center cut 7 oz. tenderloin with sundried tomato pesto butter over ratatouille

Sides

Mount Vernon housemade chips 3
+Yukon Gold mashed potatoes 3
+Roasted sweet potatoes 3
+Sauteed green beans 5
+Wilted spinach 4
Seasoned rice 2
French Fries 4
+Ratatouille 3

Updated September 12, 2017

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