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, Summer Squash, Fava Bean, Wild Mushroom, Blistered Grape Tomato, EVOO, Confit Onion Velouté, Parmigiano Reggiano

SEARED TRIGGER FISH

Basmati Fried Rice, Spinach, Lemongrass, Sauce Hong Kong

FARFALLE AGLIO E OLIO

Seared Shrimp, Spinach, Kohlrabi, Dorati Tomato, EVOO, Red Pepper, Lemon, Parmesan Reggiano

*STEAK FRITES

PRIME NY STRIP, Tiny Green Bean, Steak Frites, Cognac Peppercorn Gravy

*CENTER CUT FILET

Cauliflower Puree, Shaved Asparagus, Dorati Tomato, Demi Cognac Pan Sauce

*SEA SCALLOPS

Basmati Risotto, Braised Leeks, Asparagus, Hakuerei Turnip, Parmigiano Reggiano, Brown Butter Velouté; 

CHICKEN PAILLARD

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


SIMPLY PREPARED

GRILLED OR SEARED SERVED WITH CHEF'S DAILY GARNISH

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


FOR THE TABLE

PIGS IN A BLANKET

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

SICILIAN CALAMARI & ROCK SHRIMP

Red Pepper, Pepperoncini, Lemon, Parmigiano Reggiano, Marinara

SPRING ROLL

Seared Steak, Cabbage, Carrots, Leeks, Fines Herbs, Habanero Peach Jelly

WOODALL BOARD

Falafel, Harissa, Pan Fried Queso Fresco, Parslied Tomato, Marinated Olives

SMOKED SALMON DIP

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

GOUGÈRES

Gruyere, Smoked Gouda Cream, Parmesan


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

SOUTHERN HEIRLOOM TOMATO

Goat Cheese Peppadew, Pickled Watermelon, Quinoa, Watermelon Radish, Lemonette

THE DAILY TASTE

Chef’s Favorite Today

TEMPURA EGGPLANT

Chinese Eggplant, Curry Aioli


CRISP COOL LETTUCES

FAR EAST

Hearts of Butter Lettuce, Romaine, Baby Kale, Egg, Sesame “Caesar-Style” Dressing, Wonton

BUTTER WEDGE

Caramelized Pears, Candied Pecans, Bacon, Creamy Gorgonzola

GARDEN

Field Greens, Heirloom Cherry Tomato, Squash, Radish, Roasted Pumpkin Seed, Green Goddess


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

*OPEN FACED BEEF TENDERLOIN

Marinated Grilled Tenderloin, Smoked Gouda, Kale Pesto, Onion Confit, Tomato, Grilled Focaccia


EXTRA, EXTRA

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


*ITEMS MARKED WITH AN ASTERISK* may be served raw or undercooked; consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Burgers, steaks, and tuna cooked to order.