The Occidental Menu

Clam Chowder

virginia little neck clams, crisp pork belly, purple potatoes, and wilted scallions

Maryland Blue "She" Crab Soup

lump crab meat and old bay croutons

Grilled White Asparagus

Sautéed Rapini

with golden raisins and shallots

Sautéed Wild Mushrooms

with garlic and herbs

Roasted "Pee Wee" Fingerling Potatoes

Yukon Gold Potato Home Fries

with caramelized sweet onion

Grits

with amish white cheddar cheese

Applewood Smoked Bacon

Grilled Green And White Asparagus

Occidental Fresh Fruit Bellinis

sparkling wine with fresh fruit purees of: peach, mango, strawberry, and raspberry

Sunday Morning

bombay gin, sweet vermouth, juices of pineapple and lime, and a touch of simple syrup

Red Greyhound

ketel one vodka, with ruby red grapefruit juice and a lime wheel

Classic Bloody Mary

absolut peppar vodka with lamont’s bloody concoction

A Mimosa Twist

sparkling wine with: of course orange juice, also with ruby red grapefruit juice or pomegranate juice

Maker’s Mark Manhattan

makers mark bourbon, sweet vermouth and blood orange bitters garnished with marasca cherries

Darkening Storm

blend of kraken and ron zacapa dark rums, oronko light rum, and house made ginger and allspice syrup topped with gosling ginger beer

Maple Maker’s Mark Manhattan

maker’s bourbon, vermont maple syrup, dry vermouth and bitters garnished with a marasca cherries

Roger Goulart Sparkling Mojito

muddled lime and fresh mint with bacardi rum and simple syrup, topped with goulart rose sparkling cava and a sprig of mint

Elderflower "Fizz"

sparkling wine topped with st. germain liqueur and orange bitters

Chocolate Raspberry Cosmo

godiva chocolate raspberry vodka, chambord, triple sec with lime juice, and cranberry juice

Virginia Elderberry Punch

locally grown and produced elderberry infusion, domaine canton ginger liqueur, ketel one vodka, and freshly squeezed lemonade garnished with a lime wheel

Occidental Antioxidant Martini

absolute berri acai, triple sec and pomegranate juice

Moscow Mule

hammer & sickle vodka, ginger beer, garnished with sliced candied ginger

Chocolate Covered Cherry

godiva chocolate liqueur, stoli vanil, crème de cacao, luxardo cherry liqueur, finished with a splash of half and half, and garnished with a marasca cherry

Apple Cranberry Crisp

stoli vanil vodka, apple pucker with cranberry juice, and apple slice garnish

Freshly Squeezed Orange Juice

Freshly Made Lemonade

Gosling’s Ginger Beer

Sparkling Fruit Punch

Old Dominion Root Beer

San Pellegrino Limonata Or Aranciata

Peach Chamomile

Honey Green Tea

Pomegranate

Lemon

Chocolate Caramel Pyramid

bittersweet chocolate mousse with a caramel center and a chocolate cake bottom served with framboise sauce

Praline Crunch Torte

layers of orange caramel mousse, dark chocolate mousse, and praline crunch, served with blood orange reduction

Lemon Pistachio Charlotte

tart lemon mousse with pistachio crème brulee center

Poached Apricot Tarte

baked with flaky puff pastry, a vanilla cream center, and house granola served with buttermilk ice cream

White Chocolate Cheesecake

with white chocolate shavings, strawberry sauce and a chocolate dipped strawberry

Trio Of Sorbets Or Ice Creams

please ask your server for our current selections

Root Beer Or Ginger Beer Float

old dominion root beer or gosling’s ginger beer with fresh vanilla bean ice cream

Classic Crème Brulee

classic vanilla bean crème brulee served with cranberry ginger short bread cookie

Landaff, Vermont

semi firm with rich buttermilk tones and stunning aroma, made with cow’s milk

Nobel Organic Cheddar, Pennsylvania

rich flavor with a smooth after taste, creamier than traditional cheddar, made with grass fed cow’s milk

Bayley Hazen Blue, Vermont

drier than most blues, its texture reminds one of chocolate and butter

Cabra La Mancha, Maryland

spanish inspired semi firm goat cheese

Occidental Burger

available toppings: choice of cheese, apple wood smoked bacon, house pickled jalapeños, sautéed wild mushrooms and onions, or basil pesto sauce

Occidental Burger

black angus beef served with occidental signature fries.

Yellow Fin Tuna Burger

with micro daikon sprouts, sautéed beech mushrooms, and glazed ginger mayonnaise

Jumbo Crab And Salmon Cake Sandwich

cole slaw and mustard seed aioli on a toasted brioche bun

Fried Oyster Or Rock Shrimp "Po Boy"

toasted italian roll, shredded lettuce and spicy red sauce. accompanied by french fries

Dick's Maine Lobster Roll

served on a parker house roll with celery, sweet onion, fennel and saffron dill mayonnaise, accompanied by french fries

Occidental Burger

available toppings: choice of cheese, apple wood smoked bacon, house pickled jalapeños, sautéed wild mushrooms and onions, or basil pesto sauce

Grilled Bison Hanger Steak Salad

add grilled shrimp

Grilled Breast Of Chicken Sandwich

goat cheese, pancetta, grilled onions, eggplant, and garlic - basil mayonnaise on toasted ciabatta bread sautéed wild mushrooms, onions, or basil pesto sauce

Occidental Burger

black angus beef served with occidental signature fries

Grilled Bison Hanger Steak Salad

with grilled mixed vegetables, butter bibb lettuce, crumbled blue cheese, and caramelized shallot vinaigrette

Grilled Norwegian Salmon

with roasted heirloom beets, baby arugula, five peppercorn goat cheese vinaigrette

Yellowfin Tuna Salad "Nicoise" Style

french green beans, pee wee potatoes, tomatoes, red onion, nicoise olives and hard boiled egg, lemon zested olive oil dressing

Dick's Maine Lobster Roll

served on a parker house roll with celery, sweet onion, fennel and saffron dill mayonnaise, accompanied by french fries

Locally Farmed Eggs Benedict

add crab imperial

Belgian Style Waffles

served with mixed berry compote, and vanilla bean whipped cream

Spinach, Shitake, And Onion Tarte

delicate and creamy, with white cheddar cheese, small green salad and yellow pepper sauce

Locally Farmed Eggs Benedict

two poached eggs served on an english muffin, with canadian bacon and hollandaise sauce, accompanied by yukon gold potato hash browns

Jumbo Lump Crab And Asparagus Frittata

a light and airy italian omelet with basil and parmesan cheese lightly browned and served with plum tomato coulis

Jumbo Gulf Coast Shrimp And Grits

apple wood smoked bacon, scallions, red peppers, and a shrimp nage

Grilled Flat Iron Steak And Eggs

your choice of scrambled or over medium eggs, with yukon gold potato hash browns and bordelaise sauce. accompanied by french fries

Soup Of The Day

Seasonal Fruit Salad

with summer thistle - pomegranate yogurt and micro mint

"Brightwood Farms" Baby Greens Salad

macerated bing cherries, spicy peppered pecans, goat cheese, and white balsamic vinaigrette

Steamed "Blue Bay" Mussels

with scallions, thai basil, lemongrass broth, and a touch of coconut puree

"Point Judith" Fried Calamari

served with lemon paprika aioli

Occidental Caesar Salad

hearts of romaine, sun-dried tomatoes and parmesan creamy garlic dressing

Petite Arugula Salad

macerated bing cherries, spicy peppered pecans, crumbled goat cheese and white balsamic vinaigrette

"Point Judith" Fried Calamari

served with chipotle aioli

J And L Pork Sausage Hash

with scallions, pimento, and potato sunny side up j & l farm duck egg

Harrison’s Fried Oysters

with sweet and sour red cabbage, grilled eggplant, and miso - chili sauce

"Bon Secour" Jumbo Shrimp Cocktail

cocktail sauce and pickled red onions

Trio Of Maryland Crab Croquettes

saffron - dill aioli dipping sauce

"Bon Secour" Jumbo Shrimp Cocktail

served with, cocktail sauce and pickled red onions

Sliced Smoked Salmon

served with white asparagus and frisee, topped with poached egg and candy stripe beet hollandaise

Steamed "Blue Bay" Mussels

with scallions, thai basil, lemongrass broth and a touch of coconut puree

Braised Beef Short Rib & White Sweet Potato Ravioli

served with red wine sage reduction

Grilled Jumbo Gulf Coast Shrimp

with sweet garlic puree & a sun dried tomato, capers, cured olives, and eggplant tapenade

Sautéed Jumbo Lump Crab Cake

served with a salad of cabbage, red pepper, snow peas, and green papaya. toasted black and white sesame seeds and ginger aioli

Sautéed Jumbo Lump Crab Cake

served with a salad of cabbage, red pepper, snow peas, and green papaya. toasted black and white sesame seeds and ginger aioli

Occidental Antipasto Board

thinly sliced prosciutto, hard salami, traditional chicken ballotine, smoked duck breast mixed salads of: mushrooms a’ la grecque, marinated olives, and grilled vegetables

"207: Gale Ray" Maine Lobster Poached In Butter

with braised fennel, glazed ginger root, and a pomegranate - sauterne sauce

Sautéed Jumbo Lump Crab Cake

served with a salad of cabbage, red pepper, snow peas & green papaya, toasted black and white sesame seeds, & ginger aioli

Pan Roasted Foie Gras

with sour grape powder, black mission fig jam, baby upland cress and duck glace. served with a walnut raisin toast point

Malpeque Oysters Served On The Half Shell

with mignonette and cocktail sauces

Occidental Caesar Salad

add grilled: chicken

Occidental Caesar Salad

add grilled salmon

Occidental Caesar Salad

add grilled shrimp

Occidental Chopped Salad

add grilled chicken

Occidental Chopped Salad

add grilled salmon

Occidental Chopped Salad

add grilled shrimp

Occidental Caesar Salad

add grilled steak

Occidental Chopped Salad

add grilled steak

Occidental Caesar Salad

hearts of romaine, sun-dried tomatoes and parmesan creamy garlic dressing

Occidental Chopped Salad

hearts of romaine, green pepper, red radish, plum tomato, cucumber, roasted corn, chickpeas, and buttermilk blue cheese, red wine - dijon vinaigrette

Grilled Calamari

shaved fennel, green olives, oven dried plum tomato and frisee lettuce. mr. whipple paprika oil

Grilled Jumbo Gulf Coast Shrimp

grilled marinated balsamic onions, roasted red pepper, white beans and herb vinaigrette on a bed of greens

Yellowfin Tuna Salad "Nicoise" Style

french green beans, pee wee potatoes, tomatoes, red onion, nicoise olives and hard boiled eggs, lemon olive oil dressing

Grilled Norwegian Salmon

with roasted heirloom beets, baby arugula, goat cheese vinaigrette

Millers Farm Blue Hubbard Squash Soup

fall fruit compote & "golden angel apiary" sourwood honey cream

"Brightwood Farms" Baby Greens Salad

macerated bing cherries, spicy peppered pecans, goat cheese and white balsamic vinaigrette

Classic Lobster Bisque With Brandy

with diced maine lobster, wilted leeks and spicy rainbow micro’s

"Holler Folks" Buttercrunch Bibb Salad

syria, va bibb lettuce with roasted "weakly orchards" rome apples, pickled red onion, glazed walnuts, crumbled blue cheese and quince dressing

Occidental Caesar Salad

hearts of romaine & sun-dried tomatoes topped with parmesan tuile, poached free ranged egg, anchovy filet. creamy roasted garlic dressing

"Slow Boat Growers" Baby Arugula And Parma Prosciutto

with dates, shaved pecorino cheese, "olave" extra virgin olive oil and aged balsamic

Saffron And Squid Ink Bucatini

rock shrimp, calamari, bay scallops, mussels, and tomato confit with a rich seafood broth

Sautéed Rainbow Trout

stuffed with crabmeat and served with grilled white asparagus and roasted red bell pepper sauce

Braised Beef Short Ribs

with parsnip puree, roasted oyster mushrooms, and baby carrots. sauce bordelaise

Pan Roasted Sea Scallops

fire roasted eggplant chutney with pine nuts and arugula fish sauce

Grilled Swordfish Steak

with wilted chard, sautéed artichokes, and black olive sauce

Sautéed Rockfish

with ragout of bucatini pasta, pear tomato confit, sautéed rapini, and rock shrimp. lemon grass scented fish broth

Grilled Norwegian Salmon

topped with poached egg yolk & truffle hollandaise, ragout of chanterelle mushrooms, frisée lettuce and sweet corn sauce

Sautéed Yellow Fin Tuna Steak

with steamed dwarf pac choi, "whisper hill farms" parsnip puree, champagne grapes, and a star anise sauce verjus

Roasted Chesapeake Bay Rockfish

with oyster iii ways, poached chincoteague, "sharondale farm" mushrooms, and a oyster dill sauce

Pan Seared Jumbo "Elephant Trusk" Sea Scallops

topped with a crisp pita crust and served with hummus, cilantro taboule, and mr. whipple paprika oil

"Combi" Roasted Amish Organic Half Of Chicken

with fried confit of "shady grove gardens" kennebec potatoes tossed with crisp panko bread crumbs, parmesan, garlic, and rosemary. pan drippings

Grilled Twin Breast Of Quail Stuffed With Duck Sausage

with sautéed swiss chard, caramelized sweet onions and herb jus

Shenandoah Valley "Cuq" Braised Lamb Shank

served with black cumin scented "seminole farms" baby carrots, israeli mint couscous and pine nuts

Grilled "Cervena" Venison

with pickled beet coulis, chestnut puree, dried wild blueberries, and gosling’s ginger beer reduction

Grilled Center Cut Filet Mignon

sweet onion soubise, grilled scallions, and yukon gold potato croquette black truffle essences

Grilled Dry Aged New York Strip Steak

roseda farms maryland black angus beef, encrusted in smoked kosher salt and peppercorn served with tempura fried onion rings and creamy point reyes blue cheese sauce

Grilled Prime Aged Porterhouse Steak

served with forrest mushrooms compound butter