Serving lunch Easter Sunday, April 5, from 11:30am until 3:00pm
Our traditional dinner menu is available Sunday evening from
4:00pm- 8:00pm
RESERVATIONS ARE RECOMMENDED
(804) 275-1760
Soups and Salads
SEAFOOD BISQUE 12
ONION SOUP GRATINÉE 15
Caramelized onions in seasoned beef broth with brandy, topped with housemade croutons and melted cheeses
HALF WAY HOUSE SALAD 12
Mixed greens with shredded carrots, sliced cucumbers and grape tomatoes
served with your choice of our homemade dressings
Specials
include our signature twice-baked potato, vegetable and our house-made dinner and cinnamon rolls
CRAB BENEDICT 42
A Half Way House crab cake atop our twice baked potato cake with Virginia ham
topped with poached egg and creamy hollandaise
CHICKEN AND WAFFLES 38
Buttermilk fried chicken breast nestled on a waffle bed
with house-made butter milk syrup
FILET MIGNON 54
hand-cut black angus tenderloin grilled to your liking
ROASTED LAMB 54
Roasted New Zealand lamb loin with a savory brown sauce atop red smashed potatoes
BLACKENED SNAPPER 38
Fresh red snapper fillet rubbed with Chef Ray's Cajun seasoning and baked, topped with pineapple salsa on a rice pilaf bed
BRAISED RIB TIPS 40
Succulent prime rib tips pan-seared with mushrooms in port wine and shallot sauce served over red smashed potatoes
SHRIMP AND GRITS 38
Jumbo wild-caught shrimp tossed in garlic butter with tomatoes and green onions in a creamy shrimp sauce over stone-ground grits
Homemade Desserts
HOT APPLE CRISP A LA MODE 14
STRAWBERRY CHEESECAKE 14
CHOCOLATE TRUFFLE CAKE 14
VANILLA CRÉME BRÛLÉE 14