Dining at the Club
Whether you’re seeking an upscale date for two or casual fare with the family, an after-game bite or cocktails with clients, Chantilly National is here to exceed your expectations. Our dining venues elevate classic cuisine and new favorites, focusing on fresh and local ingredients.
1937 Restaurant
Our signature dining room is named in honor of the year the clubhouse was built, yet the sophisticated ambiance, outstanding flavors and personalized service embody the best of modern tastes. It opens to a covered patio where Members enjoy sweeping views at breakfast, lunch and dinner.
Canney's Tap Room
Our upstairs lounge offers a casual ambiance that lends itself to post-round libations with friends or sports viewing on big-screen televisions. The fully stocked bar features ample indoor seating, opening to an outdoor deck with panoramic views of the course.
Banquet Room
Our banquet facilities span indoor and outdoor spaces and are utilized for Club events like Sunday brunch and holiday buffets, as well as private occasions like parties and wedding receptions.
Private Dining
Our elegant private room can be reserved for smaller business meetings, social occasions, or a more intimate setting.
Note: For dining hours, please visit our Hours of Operations page.
Dining Menus
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
MARYLAND CRAB & ARTICHOKE DIP | 17
served with a side of celery, carrots and toasted baguette
SHRIMP YOUR WAY | 14
Classic Cocktail-Buffalo Grilled-Beer Battered or Fried
STICKY RIBS & FRIES | 19
1⁄2 slab slow cooked baby back ribs tossed in a sweet
and sour sauce finished with toasted sesame and scallions
FILET MEDALLIONS | 23
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
Club-made egg roll, filled with chicken, corn, black beans, onions,
peppers, jalapenos, southwest cheese mix and avocado sauce
for dipping
CHICKEN WINGS YOUR WAY
6 FOR 10 / 12 FOR 20
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
PORK POT STICKERS | 13
Deep-fried or steamed served with ponzu dipping sauce
SHRIMP OR BEEF TOSTADAS | 14
corn tostadas topped with old bay seasoned pan seared diced shrimp
or beef , guacamole, pico de gallo, queso fresco, shredded lettuce
and chipotle ranch
BOURBON STEAK FLATBREAD | 17
Teres major steak, bacon, roasted onion, gorgonzola cream and
fontina cheese
SALADS
HARVEST QUINOA SALAD | 13
Mixed greens, blueberries, strawberries, granny smith apple,
feta cheese, toasted almonds, dried cranberries, white balsamic
vinaigrette
Add Chicken 7 | Salmon, Steak or Shrimp 9
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 7 | Salmon, Steak or Shrimp 9
FILET AND WEDGE | 23
6-ounce filet with lettuce, bleu cheese, tomatoes, bacon crumbles,
and fried onions with ranch dressing on the side
CHICKEN BBQ RANCH SALAD | 19
Chopped romaine, applewood bacon, roasted corn salsa, black
beans, shredded cheddar mix, avocado and crispy onion
with a side of ranch dressing
SEAFOOD COBB SALAD | 24
Served with romaine lettuce, shrimp, crab, bacon, tomatoes, boiled
eggs and bleu cheese crumbles with your choice of dressing
GREEK SALAD | 14
chopped romaine, olives, cherry tomatoes, cucumbers, peppers,
red onions, feta cheese, pepperoncini, with a side of Greek dressing
Add Chicken 7 | Salmon, Steak or Shrimp 9
BEET BOX / VEGAN
PASTA PRIMAVERA | 19
red peppers, spinach, broccoli, cherry tomatoes sauteed with olive oil,
garlic, white wine, oregano and basil tossed with rigatoni pasta
BLACK BEAN BURGER | 15
carrots, quinoa, beans and onions blended into patty cooked on the
flat top served on GF bun topped with tomato, lettuce and avocado
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 dressing
HANDHELDS
ALL SANDWICHES, WRAPS AND BURGERS COME WITH YOUR
CHOICE OF ONE SIDE
FRENCH DIP | 15
shaved prime rib and provolone cheese, served on a toasted baguette
with a side of burgundy jus
CLASSIC REUBEN | 14
Thinly sliced corned beef, Swiss cheese, and sauerkraut on rye bread
slathered with Russian dressing
BLACKENED MAHI SANDWICH | 16
served on a toasted ciabatta topped with cole slaw and avocado
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
THE BACK 9 | 14
Half of a BYO deli sandwich with your choice of soup
CALIFORNIA CHICKEN SANDWICH | 15
Grilled chicken, Swiss cheese, bacon, avocado and cilantro aioli
on a brioche bun
ED AULT BIRDIE WRAP | 14
Grilled chicken mixed with veggies, cheddar cheese, and
chipotle ranch dressing in a spinach tortilla
CHIPOTLE CHEESESTEAK WRAP | 15
Made with freshly grilled steak, white American cheese, peppers and
onions, then drizzled with Sergio’s spicy chipotle mayo wrapped in
flour tortilla
CRAB CAKE BLT | 19
crispy bacon, spicy remoulade, lettuce and tomato served on a
ciabatta roll
BREAKFAST FOR LUNCH | 12
Any style two eggs, served with old bay seasoned breakfast potatoes,
fruit, bacon and your choice of toast
SIDES
FRENCH FRIES | 5
MASHED POTATOES | 5
TATER TOTS | 5
CLUB-MADE CHIPS | 5
FRIED BACON BRUSSELS SPROUTS | 7
CAULIFLOWER PURÉE | 6
GRILLED ASPARAGUS | 7
ONION RINGS | 5
FRUIT SALAD | 5
CHEF SERGIO'S SOUP OF THE DAY | 6
FRENCH ONION SOUP | 6
SPICED CHILI | 6
SWEET POTATO FRIES | 5
COLE SLAW | 5
SMALL PLATES
FILET MEDALLIONS | 23
Fire-grilled and served with seasonal greens topped with
tomato relish and feta cheese finished with horseradish cream
and balsamic reduction
MARYLAND CRAB & ARTICHOKE DIP | 17
served with a side of celery, carrots and toasted baguette
STICKY RIBS & FRIES | 19
1⁄2 slab slow cooked baby back ribs tossed in a sweet
and sour sauce finished with toasted sesame and scallions
SHRIMP YOUR WAY | 14
Classic Cocktail-Buffalo Grilled-Beer Battered Fried
BOURBON STEAK FLATBREAD | 17
Teres major steak, bacon, roasted onion, gorgonzola cream
and fontina cheese
SESAME AHI TUNA | 21
Served with side of crispy wontons, seaweed, pickle ginger,
wasabi sauce finished with soy ginger glaze
CHICKEN WINGS YOUR WAY | 6 for 10/ 12 for 20
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
SHRIMP OR BEEF TOSTADAS | 14
corn tostadas topped with old bay seasoned pan seared diced shrimp
or beef , guacamole, pico de gallo, queso fresco, shredded lettuce
and chipotle ranch
CALAMARI FRITTO | 15
Fried calamari tossed with crispy peppers and onions served with
side of avocado jalapeno aioli
SALADS
HARVEST QUINOA SALAD | 13
Mixed greens, blueberries, strawberries, granny smith apple,
feta cheese, toasted almonds, dried cranberries, white balsamic
vinaigrette
Add Chicken 7 | Salmon, Steak or Shrimp 9
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 7 | Salmon, Steak or Shrimp 9
FILET AND WEDGE | 23
6-ounce filet with lettuce, bleu cheese, tomatoes, bacon crumbles,
and fried onions with ranch dressing on the side
CHICKEN BBQ RANCH SALAD | 19
Chopped romaine, applewood bacon, roasted corn salsa, black
beans, shredded cheddar mix, avocado and crispy onion
with a side of ranch dressing
SEAFOOD COBB SALAD | 24
Served with romaine lettuce, shrimp, crab, bacon, tomatoes, boiled
eggs and bleu cheese crumbles with your choice of dressing
GREEK SALAD | 14
chopped romaine, olives, cherry tomatoes, cucumbers, peppers,
red onions, feta cheese, pepperoncini, with a side of Greek dressing
Add Chicken 7 | Salmon, Steak or Shrimp 9
BEET BOX / VEGAN
PASTA PRIMAVERA | 19
red peppers, spinach, broccoli, cherry tomatoes sauteed with olive oil,
garlic, white wine, oregano and basil tossed with rigatoni pasta
BLACK BEAN BURGER | 15
carrots, quinoa, beans and onions blended into patty cooked on the
flat top served on GF bun topped with tomato, lettuce and avocado
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 dressing
ENTREES
All Entrees come with house green salad or Caesar salad
CHICKEN PICCATA | 23
lightly pounded chicken cutlets served over linguine finished with
lemon caper white wine sauce with side of sautéed asparagus
MARYLAND CRAB CAKES | 36
pan seared lump crab cakes served with vegetable pearl couscous
and sautéed broccolini finished with spicy remoulade
THE 1959 BURGER | 15
1/2 Pound of Virginia beef on a fresh local roll with lettuce, tomato,
onion, and pickle wedge
PAN SEARED ROCK FISH | 36
served over corn succotash finished with creole lemon mustard cream
OZAN'S GRILLED CHICKEN KABOBS | 23
Marinated chicken, peppers, and onions served with sweet cranberry
rice, tzatziki, hummus, and pita bread
KUNG PAO CHICKEN | 23 / SHRIMP | 26
stir fry vegetables sauteed with house ponzu sauce, served over
jasmine rice topped with toasted peanuts and scallions
BBQ BABY BACK RIBS | 27
3⁄4 slab slow cooked ribs served with steak fries and cole slaw
PROTEIN POWER BAJA BOWL | 26
Choose two proteins (steak, chicken, or shrimp) on Spanish rice,
then served with pico de gallo, avocado, black beans and chipotle ranch dressing on the side
BUTCHER'S BLOCK
MEATS
SERVED WITH CHOICE OF 2 SIDES AND SAUCE
7 OZ BEEF FILET 39
12 OZ NY STEAK 39
12 OZ RIBEYE 42
SAUCES
MALBEC MUSHROOM SAUCE
PINK PEPPERCORN CREAM
MINT CHIMICHURRI SAUCE
SIDES
FRENCH FRIES | 5
MASHED POTATOES | 5
TATER TOTS | 5
CLUB-MADE CHIPS | 5
FRIED BACON BRUSSELS SPROUTS | 7
CAULIFLOWER PURÉE | 6
GRILLED ASPARAGUS | 7
ONION RINGS | 5
FRUIT SALAD | 5
CHEF SERGIO'S SOUP OF THE DAY | 6
FRENCH ONION SOUP | 6
SPICED CHILI | 6
SWEET POTATO FRIES | 5
COLE SLAW | 5
WHITES BY THE GLASS
(glass | bottle )
Aviss, Prosecco, Italy | 10 | 36
Chateau Ste Michelle, Riesling, CV, 19 | 10 | 36
Faire la Fete Brut Rose, France | 12 | 44
Terlato Vineyards Pinot Grigio, Italy 21 | 11 | 40
Greg Norman Estates Sauvignon Blanc, NZ, 21 | 12 | 44
Taittinger Champagne Brut, France | 18 | 36
Josh, Chardonnay, CA, 19 | 9 | 32
Fleur de Mer, Rose, France | 12 | 44
Joel Gott, Sauvignon Blanc, CA, 21 8 | 28
Indian Wells Chardonnay, Columbia Valley, 20 | 12 | 44
Landmark Chardonnay, Central Coast 22 | 13 | 48
WHITES BY THE BOTTLE
Bubbles
Gerard Bertrand, Brut Rose, France | 40
Perrier-Jouet, Champagne, 375 ml, France | 36
Emmolo, Sparkling Wine | 50
Riesling
August Kesseler, Germany, 18 | 36
Hugel, France,20 | 40
Sauvignon Blanc
Kim Crawford, New Zealand, 21 | 36
Daou, Paso Robles,18 | 42
Virtu St. Supery(Semillion&Sav.Blanc),Napa, 16 | 38
Cakebread, Napa, Valley, 19 | 55
Chardonnay
Kendall-Jackson, CA,19 | 39
Daou, Paso Robles,19 | 47
Sequoia Grove, Napa Valley,17 | 56
Duckhorn Vineyards, Napa,19 | 58
Jordan, Russian River,18 | 60
Cakebread, Napa Valley,18 | 70
Calling, Sonoma Coast, 19 | 75
Rosé
Fleurs de Pairie, France | 42
Pinot Grigio
Le Rime, Italy,21 | 35
Portlandia, Oregon,20 | 44
REDS BY THE GLASS
(glass | bottle )
Banshee, Cabernet Sauvignon, Sonoma, 21 | 14 | 48
Bonanza by Caymus, Cabernet, CA,18 | 12 | 44
Sea Sun, Pinot Noir, Caymus Vineyard, 21 | 11 | 40
Terrazas Malbec, Mendoza, 21 | 11 | 40
Towmey Pinot Noir, Russian River by Silver Oak, 21 | 13 | 48
Quest Cebernet Sauvignon, Paso Robles, 20 | 15 | 56
Chateau Chapelle d’Allenor Bordeaux, France, 21 | 13 | 48
La Fervent, Syrah, Rhone Valley, 14 | 14 | 48
REDS BY THE BOTTLE
Pinot Noir
Decoy, CA, 19 | 40
Hahn, Santa Lucia Highlands,19 | 54
Belle Glos, CaT, CA,18 | 85
Cakebread Cellars, Anderson Valley, 19 | 98
Dumol, Russian River, 20 | 120
Cabernet Sauvignon
Quilt, Napa,17 | 56
Scattered Peaks, Napa Valley,19 | 72
Cabernet Penfolds Bin 704, Napa Valley,18 | 98
Jordan, Alexander Valley,16 | 110
Duckhorn Vineyards, Napa,18 | 125
Cakebread Cellars, Napa Valley,18 | 140
Caymus, Napa,19 | 142
Merlot
Rombauer Vineyards, Napa Valley,15 | 88
Duckhorn Vineyards, Napa Valley,18 | 92
Other Reds
Tempranillo, Cune, Rioja, 19 | 40
Tempranillo, Ramon Bilbao, Rioja,16 | 42
Tempranillo, Campo Viejo, Reserva, Rioja,18 | 44
Tempranillo, Urbina, Rioja,00 | 59
Malbec, Cedre Heritage, Cahors France, 19 | 40
Malbec, Paraje Altamira, Mendoza, 19 | 55
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, Papale, Puglia, 19 | 45
Italian Red, Supremus, Toscana, 16 | 52
Italian Red, Nozzole Chianti Classico, Tuscany,18 | 54
Italian Red, Crognolo, Tuscany, 18 | 65
Italian Red, Allegrini, Amarone, Veneto, 18 | 98
Italian Red, Masi Amarone, Veneto, 15 | 108
Chateau De Cruzeau, Pessac-Leognan,12 | 52
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.