Mount Vernon Inn Restaurant Menu and Prices
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Mount Vernon Inn Restaurant Menu
| Appetizers |
| Cornbread with Vanilla Bean Honey Butter |
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$3.00 |
Homemade skillet cornbread served with vanilla bean honey butter
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| Fried Green Tomato Parmesan |
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$5.00 |
A southern favorite, served with a rich tomato sauce and parmesan cheese
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| Spinach & Artichoke Dip |
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$7.00 |
Homemade spinach and artichoke dip with asiago and cheddar cheese, topped with diced tomatoes, served with toast points
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| Colonial Hoecake |
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$8.00 |
Corn cake topped with country ham, sauteed crabmeat, and hollandaise
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| Jumbo Lump Crab Cake |
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$13.00 |
All lump crabmeat with remoulade sauce and fresh mango salsa
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| Soups & Salads |
| the Inn's Famous Virginia Peanut and Chestnut Soup |
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$4.00 - $6.00 |
An old dominion favorite, combining fresh peanuts and water chestnuts
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| Homemade Soup of the Day |
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$4.00 - $6.00 | |
| Classic Wedge Salad |
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$7.00 |
With bacon, bleu cheese crumbles, diced tomatoes and bleu cheese dressing, gluten free
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| Tomato Basil & Buffalo Mozzarella Salad |
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$8.00 |
Tomatoes, fresh mozzarella and basil topped with balsamic glaze and onion straws
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| Entree Salads |
| Spinach and Strawberry Salad |
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$9.00 |
A mixture of spinach and strawberries over creme fraiche, topped with candied pecans, and balsamic glaze, gluten free
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| Tavern Cobb Salad |
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$10.00 |
Crisp greens, topped with turkey, tomato, bacon, egg, crumbled bleu cheese, and avocado choice of dressing, gluten free
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| Caesar Salad |
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$10.00 |
Crisp romaine, shaved parmesan, garlic parmesan croutons, and homemade caesar dressing. Add chicken $4.00, salmon $5.00, shrimp $6.00
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| Shrimp and Crab Louie Salad |
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$16.00 |
Crisp greens topped with cucumbers, hard boiled eggs, tomatoes, avocado, and louie dressing, gluten free
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| Entrees |
| Colonial Turkey Pye |
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$11.00 |
White-meat turkey stew served with mixed vegetables topped with a homemade buttermilk biscuit
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| Vegetable Lasagna |
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$12.00 |
Seven layers of fresh garden vegetables, cheese, and herbs
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| Roasted Rosemary Chicken |
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$14.00 |
Half chicken, roasted with rosemary, and served with chef's choice of potato and vegetable
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| Fish of the Day |
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Price may varies |
Topped with lemon butter, chimichurri or creole sauce served with sauteed garlic spinach and chef's choice of potato, gluten free
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| Bacon Wrapped Meatloaf |
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$14.00 |
Topped with tomato sauce and served with chef's choice of potato and vegetable
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| Shrimp and Grits |
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$15.00 |
Jumbo shrimp sauteed in white wine, shallots, garlic, tomato, and basil, served with george washington's gristmill grits
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| Sandwiches |
| All sandwiches are served with homemade tavern chips. Substitute fries $1.00, substitute parmesan truffle fries $2.00 |
| Pulled Pork Barbecue Sandwich |
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$10.00 |
Topped with tobacco onion straws
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| Tavern Burger with Cheese |
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$10.00 |
8 oz angus burger with lettuce, tomato, and cheese
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| Grilled Chicken Sandwich |
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$11.00 |
Served with fresh spinach leaves, tomatoes, fresh mozzarella and sundried tomato pesto
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| Traditional Triple Decker Club Sandwich |
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$11.00 |
Smoked turkey, virginia peppered ham, muenster cheese, bacon, lettuce, and tomato
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| Hot Brown |
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$12.00 |
Open-faced turkey sandwich with grilled tomato, bacon and mornay cheese sauce
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| Blackened Mahi Mahi Sandwich |
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$13.00 |
Served with pineapple and cucumber relish and roasted red pepper aioli
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| All American Tavern Burger |
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$14.00 |
Topped with american cheese, bacon and sauteed onions and mushrooms
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| Sides |
| Rice Pilaf |
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$3.00 |
| Cole Slaw |
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$3.00 |
| Fresh Garden Salad |
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$4.00 |
| Parmesan Truffle Fries |
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$4.00 |
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| Gristmill Grits |
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$4.00 |
| Fresh Steamed Broccoli |
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$4.00 |
| Grilled Asparagus |
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$4.00 |
| Sauteed Garlic Spinach |
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$4.00 |
| Beverages |
| Coffee, Iced Tea, Soft Drinks or Milk |
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$3.00 |
| Specialty Teas by the Pot |
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$3.00 |
| San Pellegrino & Aqua Panna |
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$3.50 - $5.50 |
| Sparkling Apple Cider |
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$4.00 |
| Ginger Ale |
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$4.00 |
| Espresso |
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$4.00 |
| Cappuccino |
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$5.00 |
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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