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Half Way House

Ristorante americano e Sito storico e protetto$$$$

North Chesterfield

Salva

Half Way House

7.3^/10

recensioni

18 Foto

Dinner Menu 6

Dinner Menu

Appetizers

Grilled Portabella Mushroom

Fresh portabella mushroom smothered with wilted spinach leaves, roasted red peppers and parmesan bread crumbs topped with melted provolone cheese

Artichoke Hearts

Skillet fried and served with a side of creamy horseradish sauce

Scallops Au Gratin

Jumbo sea scallops in a velvety mornay sauce, topped with parmesan bread crumbs

Chesapeake Crab Cakes

Two jumbo lump crab cakes pan-seared, with a tangy remoulade sauce

Soups and Salads

Soup Du Jour

Half Way House Salad

Mixed greens with shredded carrots, sliced cucumbers and grape tomatoes served with your choice of our homemade dressings

Onion Soup Gratinée

Caramelized onions in seasoned beef broth with brandy, topped with homemade croutons and melted cheeses

Spinach Salad

Baby leaf spinach with toasted candied pecans, red onions and mandarin oranges with a warm bacon vinaigrette

Entrees

entrees include chef raymond’s fresh vegetable selection, starch and our homemade cinnamon and dinner rolls

Filet Mignon

Certified black angus tenderloin grilled to your liking. (6 oz, 10 oz)

Chicken Marsala

Tender chicken breasts lightly dusted with flour, sautéed in marsala wine, smothered with fresh mushrooms in espagnole on a bed of linguine

Specialty of the House

6 oz. filet mignon grilled in combination with our fried shrimp or chesapeake crab cake

Seafood

Salmon Piccata

Fresh atlantic salmon sautéed with artichoke hearts and capers in chardonnay and lemon sauce

Half Way House Blue Water Fried Shrimp

Our famous jumbo gulf fried shrimp served with our homemade cocktail sauce

Chesapeake Crab Cakes

Two jumbo lump crab cakes pan-seared with a side of tangy remoulade sauce

Crab & Shrimp

A jumbo lump chesapeake crab cake in combination with our blue water fried shrimp

Pastas

Louisiana Cajun Pasta

Pan roasted chicken, gulf shrimp and lump crab seasoned with chef raymond’s unique blend of cajun spices and tossed with tomatoes, onions and fresh garlic with linguine

Seafood Pasta

Sea scallops, gulf shrimp and chesapeake lump crab pan-seared and tossed with linguine in a roasted red pepper and garlic cream sauce

Mediterranean Pasta

Artichoke hearts, baby spinach leaves, cherry tomatoes and ripe black olives sprinkled with thyme, basil and oregano, sautéed in extra virgin olive oil topped with feta and parmesan cheeses

Homemade Desserts

Pecan Pie

Vanilla Creme Brulee

Hot Apple Crisp a La Mode

Chocolate Truffle Cake

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