>
Colonial Williamsburg®

History.org: The Colonial Williamsburg Foundation's Official History and Citizenship Website

CW Foundation navigation

The Colonial Williamsburg Foundation

Page content
Reset text sizeResize text larger

April 30, 2002

Green Course debuts 2002 dinner menu with new items, old favorites

The Golden Horseshoe’s Green Course Grill debuted its 2002 dinner menu with a tasty selection of new items and a welcome return of some favorite dishes.

Baby Spinach, Endive, Orange and Walnut Salad is just one of two new additions to the appetizers menu, along with the Chesapeake Crab, Corn and Potato Chowder. Continuing to wow guests are Crispy Calamari, Hot or Sweet Chicken Wings and Green Salad with a choice of dressings.

The new menu also offers a Light and Simple option featuring the Green Course Cobb Salad with grilled chicken, bacon, Haas avocado and blue cheese dressing on mixed baby lettuces and the Grilled Sirloin Steak Sandwich—8 ounces of beef, Bermuda onion, beefsteak tomato salad topped off with Dijion-style mustard.

Diners can select from a variety of new entrée options on the menu as well. Sautéed Chicken Breast Bolognese—seasoned chicken breast covered in a thick, full-bodied meat and vegetable sauce—with Linguine; Pan-seared Lump Crab Cakes with Virginia Ham and Roasted Red Bliss Potato and Papperdelle Pasta with Crisp Vegetables and Shittake Mushroom featuring, fresh noodles with lightly sautéed seedless zucchini, summer squash and small tomato batonnets join the popular Green Course Signature Baby Back Ribs.

In addition, a new feature titled Selection of American Classics, offers a hearty dinner special each evening. Nightly specials such as Braised Veal Shank, Braised Extra-Thick Beef Short Ribs, Steak and Shrimp, Roasted Farm Chicken and Roast Prime Beef are offered Wednesday through Sunday and include a cup of soup or green garden salad with choice of dressing and ice cream.

Dinner reservations are not required at the Green Course Grill but are strongly recommended. Call (757) 229-1000, extension 5000 for reservations.

Media Contact:
Linda McElroy
(757) 220-7287



Footer