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The Occidental Menu : Lunch |
| 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 |
The Occidental Menu : Starters |
| Sautéed Jumbo Lump Crab Cake | $14.75 | served with a salad of cabbage, red pepper, snow peas, and green papaya. toasted black and white sesame seeds and ginger aioli |
| HarrisonÂs Fried Oysters | $11.75 | with sweet and sour red cabbage, grilled eggplant, and miso – chili sauce |
| Steamed “Blue Bay” Mussels | $9.75 | with scallions, thai basil, lemongrass broth, and a touch of coconut puree |
| “Bon Secour” Jumbo Shrimp Cocktail | $11.75 | cocktail sauce and pickled red onions |
| Trio Of Maryland Crab Croquettes | $11.75 | saffron – dill aioli dipping sauce |
| “Point Judith” Fried Calamari | $9.75 | served with lemon paprika aioli |
| “Brightwood Farms” Baby Greens Salad | $9.00 | macerated bing cherries, spicy peppered pecans, goat cheese, and white balsamic vinaigrette |
| Malpeque Oysters Served On The Half Shell | $26.00 – $13.00 | with mignonette and cocktail sauces |
| Grilled Jumbo Gulf Coast Shrimp | $14.00 | with sweet garlic puree & a sun dried tomato, capers, cured olives, and eggplant tapenade |
| Sautéed Jumbo Lump Crab Cake | $17.00 | served with a salad of cabbage, red pepper, snow peas & green papaya, toasted black and white sesame seeds, & ginger aioli |
| Steamed “Blue Bay” Mussels | $13.00 | with scallions, thai basil, lemongrass broth and a touch of coconut puree |
| “207: Gale Ray” Maine Lobster Poached In Butter | $16.00 | with braised fennel, glazed ginger root, and a pomegranate – sauterne sauce |
| Braised Beef Short Rib & White Sweet Potato Ravioli | $13.00 | served with red wine sage reduction |
| Pan Roasted Foie Gras | $19.00 | with sour grape powder, black mission fig jam, baby upland cress and duck glace. served with a walnut raisin toast point |
| Occidental Antipasto Board | $15.00 | thinly sliced prosciutto, hard salami, traditional chicken ballotine, smoked duck breast mixed salads of: mushrooms a la grecque, marinated olives, and grilled vegetables |
| Soup Of The Day | $6.75 – $8.75 | |
| Occidental Caesar Salad | $9.75 | hearts of romaine, sun-dried tomatoes and parmesan creamy garlic dressing |
| Petite Arugula Salad | $9.75 | macerated bing cherries, spicy peppered pecans, crumbled goat cheese and white balsamic vinaigrette |
| Seasonal Fruit Salad | $7.75 | with summer thistle – pomegranate yogurt and micro mint |
| “Bon Secour” Jumbo Shrimp Cocktail | $12.00 | served with, cocktail sauce and pickled red onions |
| Sautéed Jumbo Lump Crab Cake | $14.75 | served with a salad of cabbage, red pepper, snow peas, and green papaya. toasted black and white sesame seeds and ginger aioli |
| Sliced Smoked Salmon | $12.75 | served with white asparagus and frisee, topped with poached egg and candy stripe beet hollandaise |
| “Point Judith” Fried Calamari | $10.75 | served with chipotle aioli |
| J And L Pork Sausage Hash | $10.75 | with scallions, pimento, and potato sunny side up j & l farm duck egg |
The Occidental Menu : Sandwiches |
| Yellow Fin Tuna Burger | $15.75 | with micro daikon sprouts, sautéed beech mushrooms, and glazed ginger mayonnaise |
| Dick’s Maine Lobster Roll | $21.75 | served on a parker house roll with celery, sweet onion, fennel and saffron dill mayonnaise, accompanied by french fries |
| Jumbo Crab And Salmon Cake Sandwich | $15.75 | cole slaw and mustard seed aioli on a toasted brioche bun |
| Fried Oyster Or Rock Shrimp “Po Boy” | $15.75 | toasted italian roll, shredded lettuce and spicy red sauce. accompanied by french fries |
| Occidental Burger | $14.75 | black angus beef served with occidental signature fries. |
| Occidental Burger | $1.00 | available toppings: choice of cheese, apple wood smoked bacon, house pickled jalapeños, sautéed wild mushrooms and onions, or basil pesto sauce |
The Occidental Menu : Entrée Salads |
| Yellowfin Tuna Salad “Nicoise” Style | $19.75 | french green beans, pee wee potatoes, tomatoes, red onion, nicoise olives and hard boiled eggs, lemon olive oil dressing |
| Grilled Norwegian Salmon | $19.75 | with roasted heirloom beets, baby arugula, goat cheese vinaigrette |
| Grilled Jumbo Gulf Coast Shrimp | $17.75 | grilled marinated balsamic onions, roasted red pepper, white beans and herb vinaigrette on a bed of greens |
| Grilled Calamari | $16.75 | shaved fennel, green olives, oven dried plum tomato and frisee lettuce. mr. whipple paprika oil |
| Occidental Caesar Salad | $12.75 | hearts of romaine, sun-dried tomatoes and parmesan creamy garlic dressing |
| Occidental Caesar Salad | $7.00 | add grilled: chicken |
| Occidental Caesar Salad | $7.00 | add grilled salmon |
| Occidental Caesar Salad | $7.00 | add grilled shrimp |
| Occidental Caesar Salad | $8.00 | add grilled steak |
| Occidental Chopped Salad | $12.75 | hearts of romaine, green pepper, red radish, plum tomato, cucumber, roasted corn, chickpeas, and buttermilk blue cheese, red wine – dijon vinaigrette |
| Occidental Chopped Salad | $7.00 | add grilled chicken |
| Occidental Chopped Salad | $7.00 | add grilled salmon |
| Occidental Chopped Salad | $7.00 | add grilled shrimp |
| Occidental Chopped Salad | $8.00 | add grilled steak |
The Occidental Menu : Entrées |
| Pan Roasted Sea Scallops | $19.75 | fire roasted eggplant chutney with pine nuts and arugula fish sauce |
| Grilled Swordfish Steak | $19.75 | with wilted chard, sautéed artichokes, and black olive sauce |
| Sautéed Rainbow Trout | $18.75 | stuffed with crabmeat and served with grilled white asparagus and roasted red bell pepper sauce |
| Sautéed Rockfish | $19.75 | with ragout of bucatini pasta, pear tomato confit, sautéed rapini, and rock shrimp. lemon grass scented fish broth |
| Saffron And Squid Ink Bucatini | $16.75 | rock shrimp, calamari, bay scallops, mussels, and tomato confit with a rich seafood broth |
| Braised Beef Short Ribs | $18.75 | with parsnip puree, roasted oyster mushrooms, and baby carrots. sauce bordelaise |
The Occidental Menu : Soups And Salads |
| Classic Lobster Bisque With Brandy | $12.00 | with diced maine lobster, wilted leeks and spicy rainbow microÂs |
| Millers Farm Blue Hubbard Squash Soup | $10.00 | fall fruit compote & “golden angel apiary” sourwood honey cream |
| “Holler Folks” Buttercrunch Bibb Salad | $12.00 | syria, va bibb lettuce with roasted “weakly orchards” rome apples, pickled red onion, glazed walnuts, crumbled blue cheese and quince dressing |
| “Slow Boat Growers” Baby Arugula And Parma Prosciutto | $13.00 | with dates, shaved pecorino cheese, “olave” extra virgin olive oil and aged balsamic |
| Occidental Caesar Salad | $12.00 | hearts of romaine & sun-dried tomatoes topped with parmesan tuile, poached free ranged egg, anchovy filet. creamy roasted garlic dressing |
| “Brightwood Farms” Baby Greens Salad | $10.00 | macerated bing cherries, spicy peppered pecans, goat cheese and white balsamic vinaigrette |
The Occidental Menu : Entr̩es РFrom The Land |
| Grilled Center Cut Filet Mignon | $41.00 – $36.00 | sweet onion soubise, grilled scallions, and yukon gold potato croquette black truffle essences |
| Grilled Dry Aged New York Strip Steak | $42.00 | 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 | $65.00 | served with forrest mushrooms compound butter |
| Grilled “Cervena” Venison | $37.00 | with pickled beet coulis, chestnut puree, dried wild blueberries, and goslingÂs ginger beer reduction |
| Shenandoah Valley “Cuq” Braised Lamb Shank | $35.00 | served with black cumin scented “seminole farms” baby carrots, israeli mint couscous and pine nuts |
| Grilled Twin Breast Of Quail Stuffed With Duck Sausage | $32.00 | with sautéed swiss chard, caramelized sweet onions and herb jus |
| “Combi” Roasted Amish Organic Half Of Chicken | $30.00 | with fried confit of “shady grove gardens” kennebec potatoes tossed with crisp panko bread crumbs, parmesan, garlic, and rosemary. pan drippings |
The Occidental Menu : Entr̩es РFrom The Sea |
| Pan Seared Jumbo “Elephant Trusk” Sea Scallops | $32.00 | topped with a crisp pita crust and served with hummus, cilantro taboule, and mr. whipple paprika oil |
| Sautéed Yellow Fin Tuna Steak | $30.00 | with steamed dwarf pac choi, “whisper hill farms” parsnip puree, champagne grapes, and a star anise sauce verjus |
| Roasted Chesapeake Bay Rockfish | $30.00 | with oyster iii ways, poached chincoteague, “sharondale farm” mushrooms, and a oyster dill sauce |
| Grilled Norwegian Salmon | $29.00 | topped with poached egg yolk & truffle hollandaise, ragout of chanterelle mushrooms, frisée lettuce and sweet corn sauce |
The Occidental Menu : Sides $6 |
| Grilled White Asparagus | ||
| Sautéed Rapini | with golden raisins and shallots | |
| Sautéed Wild Mushrooms | with garlic and herbs | |
| Roasted “Pee Wee” Fingerling Potatoes |
The Occidental Menu : Brunch Specialties |
| Belgian Style Waffles | $13.75 | served with mixed berry compote, and vanilla bean whipped cream |
| Jumbo Lump Crab And Asparagus Frittata | $15.75 | 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 | $18.75 | apple wood smoked bacon, scallions, red peppers, and a shrimp nage |
| Spinach, Shitake, And Onion Tarte | $13.75 | delicate and creamy, with white cheddar cheese, small green salad and yellow pepper sauce |
| Locally Farmed Eggs Benedict | $14.75 | two poached eggs served on an english muffin, with canadian bacon and hollandaise sauce, accompanied by yukon gold potato hash browns |
| Locally Farmed Eggs Benedict | $5.00 | add crab imperial |
| Grilled Flat Iron Steak And Eggs | $19.75 | your choice of scrambled or over medium eggs, with yukon gold potato hash browns and bordelaise sauce. accompanied by french fries |
The Occidental Menu : Entrée Salads And Sandwiches |
| Grilled Bison Hanger Steak Salad | $19.75 | with grilled mixed vegetables, butter bibb lettuce, crumbled blue cheese, and caramelized shallot vinaigrette |
| Grilled Bison Hanger Steak Salad | $7.00 | add grilled shrimp |
| Yellowfin Tuna Salad “Nicoise” Style | $20.75 | french green beans, pee wee potatoes, tomatoes, red onion, nicoise olives and hard boiled egg, lemon zested olive oil dressing |
| Grilled Norwegian Salmon | $19.75 | with roasted heirloom beets, baby arugula, five peppercorn goat cheese vinaigrette |
| Dick’s Maine Lobster Roll | $22.75 | served on a parker house roll with celery, sweet onion, fennel and saffron dill mayonnaise, accompanied by french fries |
| Grilled Breast Of Chicken Sandwich | $13.75 | goat cheese, pancetta, grilled onions, eggplant, and garlic Рbasil mayonnaise on toasted ciabatta bread saut̩ed wild mushrooms, onions, or basil pesto sauce |
| Occidental Burger | $14.75 | black angus beef served with occidental signature fries |
| Occidental Burger | $1.00 | available toppings: choice of cheese, apple wood smoked bacon, house pickled jalapeños, sautéed wild mushrooms and onions, or basil pesto sauce |
The Occidental Menu : Sides $5 |
| Yukon Gold Potato Home Fries | with caramelized sweet onion | |
| Grits | with amish white cheddar cheese | |
| Applewood Smoked Bacon | ||
| Grilled Green And White Asparagus |
The Occidental Menu : Brunch Libations $12 |
| 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 lamontÂs bloody concoction | |
| A Mimosa Twist | sparkling wine with: of course orange juice, also with ruby red grapefruit juice or pomegranate juice |
The Occidental Menu : In House Oak Barrel Aged Cocktails $15 |
| MakerÂs 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 |
The Occidental Menu : Handcrafted Seasonal Cocktails $12 |
| Maple MakerÂs Mark Manhattan | makerÂs 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 |
The Occidental Menu : Non Alcoholic Beverages $4 |
| Freshly Squeezed Orange Juice | ||
| Freshly Made Lemonade | ||
| GoslingÂs Ginger Beer | ||
| Sparkling Fruit Punch | ||
| Old Dominion Root Beer | ||
| San Pellegrino Limonata Or Aranciata |
The Occidental Menu : Silence Iced Teas $4 |
| Peach Chamomile | ||
| Honey Green Tea | ||
| Pomegranate | ||
| Lemon |
The Occidental Menu : Desserts $10 |
| 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 goslingÂs ginger beer with fresh vanilla bean ice cream | |
| Classic Crème Brulee | classic vanilla bean crème brulee served with cranberry ginger short bread cookie |
The Occidental Menu : Chef’s Selection Of Artisan Cheeses $15 |
| Landaff, Vermont | semi firm with rich buttermilk tones and stunning aroma, made with cowÂs milk | |
| Nobel Organic Cheddar, Pennsylvania | rich flavor with a smooth after taste, creamier than traditional cheddar, made with grass fed cowÂs 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 |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.