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Halfway House
10301 Jefferson Davis Hwy
North Chesterfield, VA 23237
Uber
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Dinner Menu
Appetizers
Grilled Portabella Mushroom
fresh portabella mushroom smothered with wilted spinach leaves, roasted red peppers and parmesan bread crumbs topped with melted provolone cheese
Scallops Au Gratin
jumbo sea scallops in a velvety mornay sauce, topped with parmesan bread crumbs
Artichoke Hearts
skillet fried and served with a side of creamy horseradish sauce
Chesapeake Crab Cakes
two jumbo lump crab cakes pan-seared, with a tangy remoulade sauce
Soups And Salads
Soup Du Jour
Onion Soup Gratinée
caramelized onions in seasoned beef broth with brandy, topped with homemade croutons and melted cheeses
Half Way House Salad
mixed greens with shredded carrots, sliced cucumbers and grape tomatoes served with your choice of our homemade dressings
Spinach Salad
baby leaf spinach with toasted candied pecans, red onions and mandarin oranges with a warm bacon vinaigrette
Entrees
entrees include chef raymond’s fresh vegetable selection, starch and our homemade cinnamon and dinner rolls
Filet Mignon
certified black angus tenderloin grilled to your liking. (6 oz, 10 oz)
Specialty Of The House
6 oz. filet mignon grilled in combination with our fried shrimp or chesapeake crab cake
Chicken Marsala
tender chicken breasts lightly dusted with flour, sautéed in marsala wine, smothered with fresh mushrooms in espagnole on a bed of linguine
Seafood
Salmon Piccata
fresh atlantic salmon sautéed with artichoke hearts and capers in chardonnay and lemon sauce
Chesapeake Crab Cakes
two jumbo lump crab cakes pan-seared with a side of tangy remoulade sauce
Half Way House Blue Water Fried Shrimp
our famous jumbo gulf fried shrimp served with our homemade cocktail sauce
Crab & Shrimp
a jumbo lump chesapeake crab cake in combination with our blue water fried shrimp
Pastas
Louisiana Cajun Pasta
pan roasted chicken, gulf shrimp and lump crab seasoned with chef raymond’s unique blend of cajun spices and tossed with tomatoes, onions and fresh garlic with linguine
Mediterranean Pasta
artichoke hearts, baby spinach leaves, cherry tomatoes and ripe black olives sprinkled with thyme, basil and oregano, sautéed in extra virgin olive oil topped with feta and parmesan cheeses
Seafood Pasta
sea scallops, gulf shrimp and chesapeake lump crab pan-seared and tossed with linguine in a roasted red pepper and garlic cream sauce