The Pub at the Woodfield Inn Warm Atmosphere  Charming  Inviting Great Food  Great Fun Enjoy our Full Service Bar, Our Great Wine List and our Fabulous Selection of Beers Soup Normandy Style French Onion Soup  8 Sweet caramelized onions with rich veal stock, French bread croutons and Swiss cheese Woodfield Inn Chowder  Bowl  8 Our Chef’s selection of thick warm chowder  Cup  5 Soup Du Jour  Bowl  8 Chef’s daily choice of Fresh Ingredients  Cup  5 Starters Fontina Cheese and Kirshwasser Fondue  15 A touch of garlic, nutmeg, and fresh lemon served with the Inn’s homemade Foccacia Lump Crab and Spinach Dip  12 With five cheeses and roasted garlic, served with Foccacia squares for dipping Asian Sampler  12 Pot stickers, Vegetable Spring Rolls, and Egg rolls served with crispy rice noodles, mandarin oranges and dipping sauces Classic Shrimp Cocktail  14 Served chilled with homemade horseradish cocktail sauce Southern Battered Chicken Tenders  9 Served with Guinness-honey mustard Salads Woodfield’s House Salad  5 Chef’s whim of Fresh Ingredients Caesar Salad  Small  5 Romaine Hearts mixed with Fresh Parmesan Cheese, House-made dressing  Large  7 and seasoned croutons, and topped with your choice of; Grilled Chicken • Grilled Salmon • Baby Shrimp • Grilled Steak  (Add $4) Entrees Hand Cut New York Strip Steak  25 Natural grain fed, hand-cut strip loin, served with garlic mashed potatoes and seasonal vegetables St. Louis Baby Back Ribs  20 House smoked pork ribs with your choice of Classic Hickory or tangy mustard BBQ sauce, served with baked beans and southern coleslaw Half Rack  16 Chicken and Dumplings  12 Home made Chicken and fresh dumplings served in a savory broth Prime Rib (Available Friday – Sunday)  18 Slow roasted Angus Prime Rib served with season vegetables and mashed potatoes Woodfield Inn Meatloaf  14 Our own savory recipe for an old favorite served with mashed potatoes and seasonal vegetables Savory “Lattice Pie”  16 Chef’s Pot Pie consisting of sautéed chicken and duck breast, root vegetables, English peas and covered with Flaky puff pastry Lamb or Beef Stew  14 Chef’s choice of a thick hearty beef or lamb stew served in a bread bowl London Fish and Chips  15 English battered cod fillets, fried golden brown and served with thick cut bistro fries, malt vinegar, tartar relish and a pickle Southern Fried Chicken  16 The Inn’s famous Southern fried chicken with a roasted garlic brown gravy served with mashed potatoes and sautéed vegetables Pan Roasted Salmon  22 Pan roasted fresh salmon with a fresh scallion aioli served with a fresh herbed risotto and sautéed vegetable The Sides ($5 if Preferred Separately) Thick cut bistro fries  Seasonal vegetables  Herbed Risotto Garlic Mashed Potatoes  Cole Slaw  Crinkle Cut Fries Baked Beans  Macaroni and Cheese  (add $3.00) Desserts Chocolate Fondue  13 Served with Ripe Strawberries, marshmallows, graham crackers and Pound cake Crème Brulee  6 Home made light custard served with a warm melted sugar top Cobbler of the Day  5 Chef’s choice of fresh cobbler served warm Executive Chef – Emile Duprey An Historic Country Inn and Restaurant PO Box 1307 2905 Greenville Highway Flat Rock NC 28731 828-693-6016 or 800-533-6016 | Welcome | Lodging | Restaurant | The Pub | Wine List | | Weddings | Retreats | Packages/Events | Photo Gallery | | Contact Us |
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