Woodside Lodge Spring 2017 Entrees

All Entrees (except Pasta or where noted*) include Chef’s Choice of Vegetables, Mashed Potato or our Chefs Choice; Rolls and Whipped Honey Butter. § denotes gluten free.

Add House Salad for 2.00   

*§ Faroe Island Salmon   22
Grilled over Asparagus and Fingerling Potatoes with an Orange Pan Sauce and topped with an Orange and Watermelon Radish Salad

 Woodside Lump Crab Cakes   27
Served with Lemon Dill Aioli

Crab Stuffed Shrimp   24
Lump Crabmeat Stuffed Jumbo Shrimp in a Tomato Mornay Sauce

 *Scallops   28
Pan Seared over a Barley, Golden Raisin and Sweet Pea Pilaf. With a Spring Onion Puree,  Pickled Shallots and a Parsley Pistou

Fresh Catch of the Day       or           Pasta of the Day
Sure to be delicious! Market Price

 *§ New York Strip Steak   29
Grilled over a Sweet Potato, Jicama and Spinach Hash with a Port Wine Reduction. Garnished with Roasted Spring Onions

 *Twin Lamb T-Bone   28
Grilled over a Sweet Pea Risotto and Topped with a Jicama and Mint Salad

§ Slow Roasted Brisket of Beef   19
With Sweet Onion Sauce

*§ Pan Seared Chicken   17
Pan Seared Chicken Breast with Rhubarb Chutney over a Fingerling Potato, Sweet Onion and Spinach Mélange

 *§ Mango Chicken Rice Bowl   18
White Rice, Avocados, Peppers, Tomatoes and Black Beans with Mango Chutney

 *§ Duck Breast 27
Pan Seared over Asparagus and Sweet Potato Gratin. With a Blackberry Sauce and Crispy Sweet Potatoes

 Lighter Options

*§ Skinny Lemon Garlic Shrimp over Coconut Rice and a Jicama Slaw   19

*§ Chicken Piccata over Fingerling Potatoes and Asparagus 17

*§ Stuffed Portobello with Spinach, Garlic and Red Pepper with Feta Cheese over Fingerling Potatoes 18