Chantilly National Golf and Country Club - Food

Dining

Centreville Dining To Suit Every Taste

Whether you're entertaining clients, have family in from out of town, or need a little romantic getaway, we've got you covered. Chantilly National Golf and Country Club maintains high standards of excellence and always ensures Members receive the highest-quality product available.

1937 Restaurant

This traditional dining area provides excellent wait service and outstanding food for breakfast, lunch or dinner. It opens to a wide, under-cover patio area where diners may choose to enjoy their meal outdoors.

Canney's Tap Room

The Upstairs Lounge, built and opened in 2009, is a more casual area that combines seated dining tables with a fully-stocked bar. Several TVs throughout the lounge allow HD viewing of whatever games are being shown. The Lounge opens to a deck/terrace area which provides a magnificent view of the four holes nearest the clubhouse and the practice area.

Banquet Room

The Banquet Room is adjacent to the 1937 and is used for large gatherings (Sunday Brunches, Holiday Buffets) and outside events, such as wedding receptions.

Private Dining

Chantilly National also offers a smaller, private room that can be reserved for private business or social meetings, lunches and dinners.

Note: For dining hours, please visit our Hours of Operations page.

Breakfast Lunch Dinner Wines

ALL-AMERICAN OMELET | 11
Prepared with your choice of fillings: ham, tomato,
mushroom, bell pepper, jalapeno, onion or cheese
served with hash browns and your selection of meat

TRADITIONAL EGGS BENEDICT | 11
English muffin, Canadian bacon, poached eggs, and
hollandaise sauce
served with your choice of one side

BREAKFAST BURRITO | 10
Eggs, sausage, bacon, hash browns & queso fresco wrapped
in a warm flour tortilla served with a side of roasted
tomato salsa

BREAKFAST TACO | 12
Three tacos, bacon, a sausage, and chorizo in flour
tortilla filled with potatoes scrambled eggs with three
cheese blends, avocado, pico di gallo, and sour cream.
All served with red pepper dipping sauce

CLUB BREAKFAST | 10
Your choice of eggs and meat served with crispy hash
browns and toast

FRENCH TOAST | 9
Thick-cut challah bread served with maple syrup and
powdered sugar

STEAK & EGGS | 21
8oz Grilled NY steak served with 2 eggs, any style and
breakfast potatoes

WAFFLES & BACON | 9
Served with Maple Syrup

HOT STACKS | 9
Warm buttermilk pancakes served with maple syrup, whipped
butter and seasonal berries

CLASSIC OATMEAL | 8
Served with Raisins, Brown Sugar and Crushed Walnuts.

SIDES

SMALL PLATES

ASIAN CHICKEN LETTUCE WRAPS | 14
Diced chicken sautéed with peppers, ginger and scallions
in a hoisin sauce then topped with crushed peanuts and
served with crisp romaine lettuce boats

WARM JUMBO LUMP CRAB DIP | 19
Creamy Alabama crab dip served with herb crostini, celery
and carrot sticks

BANG BANG SHRIMP | 18
8 grilled / or fried shrimp served with sweet chili aioli

FILET MEDALLIONS | 21
Fire-grilled and served with seasonal greens topped with
tomato relish and feta cheese finished with horseradish cream
and balsamic reduction

TEX-MEX EGGROLLS | 14
Kitchen-made egg roll wraps filled with chicken, corn,
black beans, onions, peppers, jalapenos, southwest cheese
mix and accompanying avocado sauce for dipping

CHICKEN WINGS YOUR WAY
6 FOR 12 / 12 FOR 22
Choose your flavor of wings from mild, medium, hot, garlic
parmesan, sweet chili, BBQ, Old Bay, served with a side of
ranch or bleu cheese dressing and celery and carrot sticks

BYO FLATBREAD | 17
Choose 1 Protein- chicken, beef, shrimp
Choose 1 Sauce- white or red
Choose 3 Veggies- peppers, onions, tomatoes, mushrooms

SALADS

HARVEST QUINOA SALAD | 13
Mixed greens, blueberries, strawberries, granny smith apple,
feta cheese, toasted almonds, dried cranberries, white balsamic
vinaigrette
Add chicken | 6 Salmon for | 7 Steak or Shrimp | 8

JC SALAD BOWL | 14
Romaine lettuce, green lentils, feta, kalamata olives, pickled
onions, hummus, avocado, cherry tomatoes, crispy pita chips,
and champagne vinaigrette with a side of tzatziki dressing.
Add chicken | 6 Salmon for | 7 Steak or Shrimp | 8

FILET AND WEDGE | 21
6-ounce filet with lettuce, bleu cheese, tomatoes, bacon crumbles,
and fried onions with ranch dressing on the side

SEARED AHI TUNA SALAD | 20
Seared-rare yellowfin tuna, field greens, carrots, radishes,
avocado, cucumbers, and a side of peanut ponzu vinaigrette

VEGETARIAN

BLACK BEAN CAULIFLOWER RICE BOWL | 18
Sauteed peppers and onions tossed with black beans served
over Mexican rice along with sauteed cauliflower florets then
topped with avocado, shredded cheese blend, pico de gallo and
finished with chipotle aioli

HANDHELDS

ALL SANDWICHES, WRAPS AND BURGERS COME WITH YOUR
CHOICE OF SIDE

CHICAGO ITALIAN BEEF SANDWICH | 15
Thin sliced, slowly roasted beef served over 6 inches soft French
roll topped with roasted sweet peppers and Giardiniera
served with a side of roasting jus

SHRIMP PO’BOY | 15
6 fried/ or grilled shrimp served on French bread topped with
shredded lettuce, dill pickle, tomatoes, and remoulade sauce

BYO TACO TRIO | 15
Choice of steak, shrimp, chicken, or fish served in a soft tortilla
topped with pico de gallo, shredded Mexican cheese, avocado,
shredded lettuce finished with chipotle aioli

OZAN'S CHICKEN KABOB SANDWICH | 15
Marinated chicken, peppers, and onions placed in pita bread
served with a side of tzatziki, hummus, and sweet cranberry rice

THE 1959 BURGER | 15
1/2 Pound of Virginia beef on a fresh local roll with lettuce, tomato,
onion, and pickle wedge with your choice of one side

BREAKFAST SANDWICH FOR LUNCH | 14
Any style two eggs, Swiss or American cheese, choice of ham or
turkey topped with bacon with your choice of bread

ED AULT BIRDIE WRAP | 14
Grilled chicken mixed with veggies, cheddar cheese, and
chipotle ranch dressing in a spinach tortilla

SIDES

SMALL PLATES

FILET MEDALLIONS | 21
Fire-grilled and served with seasonal greens topped with
tomato relish and feta cheese finished with horseradish cream
and balsamic reduction

WARM JUMBO LUMP CRAB DIP | 19
Creamy Alabama crab dip served with herb crostini, celery
and carrot sticks

LAMB LOLLIPOPS | 4 for 24 / 8 for 46
Truffle fries, mint chimichurri

BOURBON STEAK FLATBREAD | 17
Teres major steak, bacon, roasted onion, gorgonzola cream
and fontina cheese

SESAME AHI TUNA | 20
Served with side of crispy wontons, seaweed, pickle ginger,
wasabi sauce finished with soy ginger glaze

CHICKEN WINGS YOUR WAY | 6 for 12/ 12 for 24
Choose your flavor of wings from mild, medium, hot, garlic
parmesan, sweet chili, BBQ, Old Bay, served with a side
of ranch or bleu cheese dressing and celery and carrot sticks

FRIED CALAMARI | 15
Tossed with crispy peppers, onions, and jalapenos with a
side of jalapeno ranch dressing

BUFFALO CAULIFLOWER | 13
Beer-battered fried cauliflower florets tossed with Buffalo
sauce topped with scallions and blue cheese crumbles served
with a side of ranch dressing

SALADS

HARVEST QUINOA SALAD | 13
Mixed greens, blueberries, strawberries, granny smith
apple, feta cheese, toasted almonds, dried cranberries,
white balsamic vinaigrette
Add chicken 6 | salmon 7 | steak or shrimp 8

JC SALAD BOWL | 14
Romaine lettuce, green lentils, feta, kalamata olives, pickled
onions, hummus, avocado, cherry tomatoes, crispy pita chips
with champagne vinaigrette and tzatziki dressing on the side
Add chicken 6 | salmon 7 | steak or shrimp 8

FILET AND WEDGE | 21
6-ounce filet with lettuce, bleu cheese, tomatoes, bacon
crumbles, fried onions with ranch dressing on the side

SEARED AHI TUNA SALAD | 20
Seared rare yellowfin tuna, field greens, carrots, radish,
avocado, cucumbers, with a side of peanut ponzu vinaigrette

ENTREES

All Entrees come with house green salad or Caesar salad

CHICKEN PARMESAN | 24
Lightly breaded pan-fried chicken cutlets baked with tomato
sauce and mozzarella cheese served over linguine and
grilled asparagus

STEAK AU POIVRE | 39
12 oz. grilled NY steak served with loaded baked potato and
grilled asparagus finished with peppercorn brandy cream sauce

PROTEIN POWER BAJA BOWL | 25
Choose two proteins (steak, chicken, or shrimp) on Spanish rice
mixed with peppers and onions, served with pico de gallo, avocado,
and chipotle ranch dressing on the side, side black beans

PAN-SEARED ROCK FISH | 34
Served over parmesan risotto and asparagus finished with lemon
caper cream

THE 1959 BURGER | 15
1/2 Pound of Virginia beef on a fresh local roll with lettuce, tomato,
onion, and pickle wedge

PAN-ROASTED SCALLOPS | 42
Served over parmesan cauliflower puree and grilled asparagus
finished with lemon caper beurre blanc

OZAN'S GRILLED CHICKEN KABOBS | 24
Marinated chicken, peppers, and onions served with sweet cranberry
rice, tzatziki, hummus, and pita bread

MALBEC BRAISED SHORT RIB | 30
Locally sourced slowly braised beef served with creamy mashed
potatoes and grilled asparagus finished with malbec-demi glazes

FILET BORDELAISE | 36
7 oz. local Virginia fire-grilled beef tenderloin served with grilled
broccolini, whipped mashed potatoes, and a club-made
bordelaise sauce

BLACK BEAN CAULIFLOWER RICE BOWL | 18
Sauteed peppers and onions tossed with black beans served over
Mexican rice along with sauteed cauliflower florets then topped
with avocado, shredded cheese blend, pico de gallo, and finished
with chipotle aioli

SIDES

WHITES BY THE GLASS

(glass | bottle )

Avissi, Prosecco, Italy | 10 | 36
Chateau Ste Michelle, Riesling, CV, 19 | 10 | 36
Taittinger, Brut, France | 18 | 34 / 375ml
Terlato Vineyards, Pinot Grigio, Italy, 20 | 11 | 40
Greg Norman Estates, Sauvignon Blanc, NZ, 20 | 10 | 36
Three Thieves, Chardonnay, CA, 19 | 7 | 24
Josh, Chardonnay, CA, 19 | 9 | 32
Fleur de Mer, Rose, France | 12 | 44
Joel Gott, Sauvignon Blanc, CA, 21 8 | 28
Indian Wells, Chardonnay, CV, 19 12 | 44
Landmark, Chardonnay, Sonoma, 19 11 | 40

WHITES BY THE BOTTLE

Riesling
August Kesseler, Germany, 18 | 36
Hugel, France,20 | 40

Pinot Grigio
Le Rime, Italy,21 | 35
Portlandia, Oregon,20 | 44

REDS BY THE GLASS

(glass | bottle )

Three Thieves, Cabernet Sauvignon, CA,19 | 7 | 24
Bonanza by Caymus, Cabernet, CA,18 | 12 | 44
Chateau Chapella d'Allenor, Bordeaux, France,19 | 15 | 54
Terrazas, Malbec, Argentina,18 | 10 | 36
Sea Sun, Pinot Noir, CA,19 | 11 | 40
Three Thieves, Pinot Noir, CA,19 | 7 | 24
Banshee, Cabernet Sauvignon, Sonoma,19 | 13 | 48
Twomey, Pinot Noir, Russian River,19 | 13 | 48

REDS BY THE BOTTLE

Merlot
Northstar, Columbia Valley,11 | 72
Rombauer Vineyards, Napa Valley,15 | 88
Duckhorn Vineyards, Napa Valley,18 | 92

Other Reds
Masi Amarone, Veneto,15 | 108
Tempranillo, Ramon Bilbao, Rioja,16 | 42
Tempranillo, Campo Viejo, Reserva, Rioja,18 | 44
Tempranillo, Urbina, Rioja,00 | 59
Red Blend, Neyers, Left Bank Red, Napa,16 | 78
Red Blend, Conundrum, CA,20 | 58
Red Blend, Orin Swift Abstract, California,18 | 88
Red Blend, Orin Swift, 8 Years In The Desert,19 | 90
Italian Red, Poggio Badiola, Toscana,18 | 48
Italian Red, Supremus, Toscana, 16
Italian Red, Nozzole Chianti Classico, Tuscany,18 | 54
Chateau De Cruzeau, Pessac-Leognan,12 | 52
Syrah, La Fervent, Rhone France,14 | 40
Shiraz, Mollydooker, Australia, 18 | 54
Zinfandel, Ravenswood Old Wine, Lodi,13 | 36

**CONSUMING RAW OR UNCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. PLEASE INFORM YOUR SERVER IF YOU OR ANYONE IN YOUR PARTY HAS FOOD ALLERGIES OR SPECIAL DIETARY REQUIREMENTS. ©INVITED INC. ALL RIGHTS RESERVED.