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Dining Room DINNER Spottswood DiningDINNER Room Big Meadows Lodge Built in 1939 Rapidan Camp Summer Retreat of President and Mrs. Herbert Hoover Circa 1929 Welcome! We hope that you enjoy your dining experience during your visit to Shenandoah. Should you need any assistance with food descriptions, allergies or dietary concerns, don’t hesitate to contact any one of our restaurant supervisors, managers or chefs. Thank you for dining with us and enjoy your meal! Executive Chef William Taylor Sous Chef Robert Siman STARTERS Chicken Quesadilla $11 710 Calories / 39g Fat Chicken, roasted vegetables, jack and cheddar cheese, whole wheat tortilla, salsa, sour cream BBQ Quesadilla $11 773 Calories / 47g Fat Pulled pork, blackberry BBQ sauce, cheddar and jack cheese, scallions, whole wheat tortilla, salsa, sour cream Vegetable Flatbread - V $10 1065 Calories / 91g Fat Roasted portabella mushrooms, onions, spinach, feta cheese, garlic aioli Big Meadows Lodge Wings $12 824 Calories / 20g Fat 10 wings, choice of buffalo, bbq, blackberry BBQ or mild sauce. Creamy blue cheese, celery sticks Fried Green Tomatoes-V $7 575 Calories / 53g Fat Roasted red pepper sauce, sweet onion relish, seasoned greens Crab Cakes $14 519 calories/ 22.9g Fat Remoulade, corn, black bean salad Mountain Cheese Platter $13 1762 Calories / 100.4g Fat Local cheese, seasonal and dried fruit, apple butter, spicy pecans, assorted crackers Sweet Potato Fries $7 446 Calories / 13g Fat Honey maple butter SOUPS Soup of the Day Made fresh daily Cup $4 Bowl $6 Butternut Squash Cup $5 Bowl $7 120 calories/2.1g Fat SALADS House Salad Side $4 Large $5 124 Calories / 0.4g Fat Organic spring mix, grape tomatoes, cucumbers, carrots Caesar Salad $7 235 Calories / 13.8g Fat Chopped romaine, croutons, grape tomatoes, black olives, parmesan cheese, Caesar dressing Add portabella $2 Add chicken breast $4 Spinach Salad $11 725 Calories/ 12g Fat Fresh berries, golden raisins, candied pecans, feta cheese, blackberry vinaigrette (V- vegetarian, GF-gluten free, VG-vegan) We believe in using locally grown organic, sustainable harvested products whenever possible as part of our commitment to protect our environment and cherish our natural surroundings. Our eff orts include purchasing produce and local cheeses from regional sources. Fish cuts are fresh and source approved by the Monterey Bay Aquarium seafood watch program ENTRÈES All entrees served with vegetable of the day Spottswood Turkey $17 762 Calories / 21g Fat Roasted white and dark meat, roasted garlic mashed potatoes, sausage sage stuffing, pan gravy, cranberry relish New Deal Pot Roast (GF) $17 715 Calories / 27 Fat Slow cooked beef roast, braised, vegetables, beef broth, garlic mash potatoes Blackrock Pork-GF $17 629 Calories / 23g Fat Honey glazed pork chop, sweet potato mash, apple cider cream sauce Roosevelt Half Chicken $16 Fried 1105 Calories / 45g Fat Roasted- 727 Calories / 43g Fat Fried or roasted, garlic mashed potatoes, spoon bread, cranberry relish Rose River Catfish $24 432 Calories / 15.35g Fat Sautéed, stone ground grits, Creole sauce Rapidan Camp Trout $23 949 Calories / 44g Fat Pan seared, brown butter pecan sauce, rice pilaf Shenandoah Steak (GF) $25 709 Calories / 18.4g Fat Rosemary garlic marinated 10 oz. NY Strip, sautéed mushrooms, onions, herb butter, baked potato Meadows Pasta $15 1147 Calories / 46g Fat Whole wheat pasta, roasted vegetables, shaved parmesan, choice of alfredo, marinara, or pesto Available in gluten free and vegan BEVERAGES Regular or Decaffeinated Coffee $2.00 Hot Tea $2.50 Herbal Tea $2.50 Hot Chocolate $2.50 Milk- 2% or soy $2.50 Soft Drinks $2.50 Espresso, Cappucino $3.75 Soft Drinks $2.50 18% Gratuity will be added to parties of 6 or more. Meal prices subject to 5.3% State tax, 4% local tax plus 1% utility add-on fee. Nutritional information is provided on a per serving basis. Nutritional content of products may vary based on variations in serving size, quantity of ingredients and special ordering. Thoroughly cooking foods of animal origin such as beef, eggs, fi sh, lamb, pork, poultry, or shellfish reduces the risk of food-borne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked. FDA Consumer Advisory 3-603.11. Welcome to Big Meadows Lodge! Congress passed legislation signed by President Calvin Coolidge on May 22, 1926 authorizing the establishment of Shenandoah National Park with the proviso that no federal funds were to be expended for the purchase of land. On December 26, 1935, the Commonwealth of Virginia presented the Secretary of the Interior deeds for 176,430 acres of land that had been donated or purchased for the creation of the new park in the Blue Ridge Mountains. On July 3, 1936, President Franklin Delano Roosevelt dedicated the park, and his message was broadcast by radio from coast to coast: “I now take great pleasure in dedicating Shenandoah National Park, in dedicating it to this and succeeding generations of Americans for the recreation and for the re-creation which we find here.” Six months later the National Park Service selected a group of Richmond, Virginia businessmen, the Virginia Sky-Line Company, to become the first park concessioner. After buying out George Freeman Pollock’s remaining interests in the Skyland Resort, and other existing commercial facilities at Thornton and Swift Run Gaps, the company initiated plans to develop lodges at Lewis Mountain, Big Meadows, and Dickey Ridge, and to build wayside restaurants and stores at Big Meadows and Elkwallow. The lodge facilities also were to have residential cabins and rustic tent villages. Virginia Sky-Line Company hired Richmond architect Marcellus Wright to design their new buildings. Wright used traditional post and beam construction and local materials of fieldstone, oak, and chestnut – most obtained from within the park – to create sophisticated structures that still echoed the vernacular architecture of the earlier Blue Ridge residents. Big Meadows Lodge was completed in 1939 by local craftsmen and is the namesake of the “big meadow” that is located on the east side of Skyline Drive near our entrance. All of Wright’s buildings, now managed by Delaware North Companies Parks & Resorts at Shenandoah, are listed in the National Register of Historic Places, both for their architectural significance, and because of their illustration of the broad themes ofAmerican history..
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