Delightful Cuisine, Impeccable Service

Our Members love to come together at the table.

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.

Lunch Dinner Wines

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

CRAB AND SHRIMP DIP | 17
Maryland Crab and shrimp dip
served with side of toasted baguette, celery and carrot sticks

SHRIMP YOUR WAY | 16
Classic Cocktail-Buffalo Grilled-Beer Battered Fried

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
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 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 POTSTICKERS | 13
Deep-fried or steamed served with ponzu dipping sauce

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 for 8 | 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 for 8 | Steak or Shrimp 9

FILET AND WEDGE | 22
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

BEET BOX / VEGAN

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

ORZO & CHICK PEAS | 16
Garbanzo beans and spinach sauteed in a tomato garlic sauce
served over vegetables orzo pasta

CHICKPEA PASTA PUTTANESCA | 20
Tossed with spicy tomato garlic sauce, white wine, cherry tomatoes,
capers and kalamata olives

IMPOSSIBLE BURGER| 19
Plant-based grilled patty topped with wilted spinach, sauteed mushroom
and caramelized red onion served on gluten-free bun

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 ROLL | 15
Chilled shrimp cut into pieces tossed with mayo, dijon, celery, dill
and scallions served on a sub roll

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

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

CRAB CAKE BLT | 20
Bacon, lettuce, tomato, chipotle mayo on a brioche roll

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

SIDES

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

CRAB AND SHRIMP DIP | 17
Maryland Crab and shrimp dip served with side of toasted baguette,
celery and carrot sticks

SHRIMP YOUR WAY | 16
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

STEAK HEAVEN BRUSCHETTA | 14
Grilled sliced steak served over garlic crostini
with horseradish cream and pico de gallo

CALAMARI FRITTO | 15
Fried calamari tossed with crispy peppers and onions served with
side of avocado jalapeno aioli

SALADS

FILET AND WEDGE | 22
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

BEET BOX / VEGAN

ORZO & CHICK PEAS | 16
Garbanzo beans and spinach sauteed in a tomato garlic sauce
served over vegetables orzo pasta

CHICKPEA PASTA PUTTANESCA | 20
Tossed with spicy tomato garlic sauce, white wine, cherry tomatoes,
capers and kalamata olives

IMPOSSIBLE BURGER| 19
Plant-based grilled patty topped with wilted spinach, sauteed mushroom
and caramelized red onion served on gluten-free bun

ENTREES

All Entrees come with house green salad or Caesar salad

CHICKEN MARSALA | 24
Lightly floured pan seared chicken breast served over angel hair
pasta with side of asparagus finished with creamy marsala mushroom
and shaved parmesan

PROTEIN POWER BAJA BOWL | 26
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

GRILLED SWORDFISH | 32
Served with a vegetable orzo salad and grilled asparagus, finished
with papaya salsa

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

PAN SEARED SCALLOPS | 39
Served on a bed of okra, bacon, onions, peppers and corn mix finished
with creole mustard cream

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 | 29
Locally sourced slowly braised beef served with creamy mashed
potatoes and grilled asparagus finished with malbec-demi glazes

FETTUCINE BOLOGNESE | 21
Slowly cooked beef ragu finished with shaved parmesan served with
side of toasted baguette

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

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

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

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.