Dinner in the Commonwealth Room

 

 

 




Entrées


Pomegranate Grilled Lamb Loin

Truffled Mashed Potatoes, Fresh Local Vegetables

35.00


Venison Tenderloin

Bean Cassoulet, Port Wine Demi Glace

35.00


Tenderloin of Beef Chesapeake

Jumbo Lump Crab Meat, Shallot Red Potatoes, Sauce Béarnaise, Fresh Local Vegetables

33.00


Duck A’L’Orange

Wild Rice, Fresh Local Vegetables

30.00


Pork Tenderloin

Mashed Blue Cheese Sweet Potatoes, Bourbon Cream, Fresh Local Vegetables

26.00


Sea Bass

Basmati Rice, Saffron Cream, Fresh Local Vegetables

29.00


Breast of Chicken

Stuffed With Bacon, Sundried Tomatoes, Spinach, Orzo Pasta, Tomato Demi Glace, Fresh Local Vegetables

26.00


Atlantic Salmon Florentine

Couscous, Spinach, Tomatoes, Garlic Cream, Fresh Local Vegetables

26.00


Starters


Tomato Bisque

6.00

Snapper

7.00


Yorktowne House Salad

Baby Lettuce, Candied Walnuts, Red Grapes, Maytag Bleu Cheese Wedge, Sweet Cabernet Sauvignon Vinaigrette

7.00


Commonwealth Caesar

Hearts of Romaine, Phyllo Ring, Traditional Dressing

7.00


Spinach Salad

Smoked Duck Breast, Egg, Onion and Applewood Smoked Bacon With a Balsamic Vinaigrette

8.00


Oysters Rockefeller

Bacon, Spinach, Pernod topped with Hollandaise

12.00


Seared Scallops

Couscous, Spinach, Tomatoes, Garlic Cream, Fresh Local Vegetables

10.00


18% Gratuity will be added to parties of eight or more people
Eating raw or undercooked foods can pose certain health risks

 

 


                              Executive Chef                                           Restaurant Sous Chef

                                    Derek Myers                                                          Ed Pate

 

  

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