DINNER MENU

Serving contemporary takes on classic fare, fresh from Chef John Metz’s kitchen and bar, The Woodall offers a warm local atmosphere that makes sophisticated southern luxury something for everyone.

Any dietary needs or restrictions let us know and we will create something special for you.


OUR SEASONAL CLASSICS

PAPPARDELLE

Fresh Egg Pappardelle, Wild Mushroom, Zucchini, Blistered Grape Tomato, EVOO, Parmigiano

SEARED TRIGGER

Basmati Fried Rice, Spinach, Lemongrass, Sauce Hong Kong

FARFALLE

Beef Tenderloin, Spinach, Dorati Tomato, Mushroom, Demi Reduction

*STEAK FRITES

Marinated Prime NY STRIP, Tiny Green Bean, Steak Frites, Cognac Peppercorn Gravy

VEGETABLE LASAGNA

Roasted Butternut Squash, Tuscan Kale, Pomodoro, Sauce Mornay

*CENTER CUT FILET

Grilled, Yukon Gold Whipped Potato, Dorati Tomato, Sautéed Garlicked Spinach, Demi Cognac Pan Sauce

*SEA SCALLOPS

Perfectly Seared, Potato Puree, Roasted Fennel, Butternut Squash & Green Pea Hash, Brown Butter Pan Sauce, Tomato Oil

CHICKEN PAILLARD

Prestige Farms Chicken, Glazed Heirloom Carrots, Fingerling Potato, Green Beans, Chicken Glacé


SIMPLY PREPARED

Grilled, Seared, served with Chef’s Daily Garnish

FILET MEDALLION
PRIME NY STRIP
TRIGGER FISH
SEA SCALLOP
CHICKEN PAILLARD
CHEF’S CHOICE


FOR THE TABLE

PIGS IN A BLANKET

Wagyu Beef Hot Dogs, Puffed Pastry, Sweet & Spicy Mustard

FONDUE

Creamy Brie, White Wine, Meat, Veggies, Bread

SICILIAN CALAMARI & ROCK SHRIMP

Red Pepper, Pepperoncini, Lemon, Parmigiano Reggiano, Marinara

SMOKED SALMON DIP

House-Smoked Salmon, Horseradish, Fresh Herbs, Crispy Capers, EVOO, Crostini


COCKTAIL PLATES

*POKE CRUDO

Ahi Tuna, Ponzu, Avocado, Jalapeno, Radish, Crispy Rice

LUMP CRAB BEIGNET

Lump Crab, Old Bay, Wasabi Honey Mustard

*BEEF CARPACCIO

Filet Mignon, Dijon, Parmesan, Fines Herb, Crispy Caper

BEET & GOAT CHEESE

Red & Golden Beet, Quinoa, Goat Cheese, Carrot, Zucchini, Lemonette, Pickled Red Onion, Baby Arugula, Aged Balsamic

TEMPURA EGGPLANT

Chinese Eggplant, Curry Aioli

THE DAILY TASTE

Chef’s Favorite Today


CRISP COOL LETTUCES

*NIÇOISE

Crusted Seared Ahi, Field Greens, Fingerling Potato, Tiny Beans, Grape Tomato, Radish, Egg, Lemonette Dressing

FAR EAST

Hearts of Butter Lettuce, Tuscan Kale, Egg, Sesame “Caesar” Dressing, Wonton 9

BUTTER WEDGE

Caramelized Pears, Candied Pecans, Bacon, Creamy Gorgonzola

*ROASTED LAMB

Grove Farms Lamb, Crisp Field Greens, Baby Spinach, Pickled Red Onion, Almonds, Cucumber, Dates, Tahini Dressing


W BAR SANDWICHES

*THE WOODALL

Wagyu Beef Seared Perfectly & Stacked, American Cheese, Dill Pickle, Buttery Brioche
+ Seared Foie Gras

DURHAM’S FRIED CHICKEN

Crispy Chicken, Pickles, Butter Lettuce, Special Sauce, Brioche

RUSTIC GRILLED CHEESE

Muenster, Swiss, Classic Mornay, Crisp Bacon, Chili Slathered, Toasty Bread

*OPEN FACED BEEF TENDERLOIN

Marinated, Grilled Tenderloin, Brie, Garlic Kale Pesto, Onion Confit, Tomato, Grilled Focaccia


EXTRA, EXTRA

Whipped Potato
Basmati Fried Rice
Sautéed Green Beans
Hand-Cut Fries
Glazed Carrots
Nice Small Salad
Roasted Broccoli
Eggplant Fries