Williamsburg Casual And Upscale Dining

Dining at Ford's Colony can be relaxed or resplendent depending on your mood and tastes. Our two main dining areas – casual Murdoch's and the elegant Colony Room – feature a variety of culinary choices from executive chef Eric Yeager based in local cuisine and made with an eye toward giving Members the meal they want every time.

Murdoch's Dining

CHIP & PUTT

CLASSIC WINGS | 17
Crispy Dozen, Served with Celery, Blue Cheese or Ranch Dressing,
Tossed in Buffalo, BBQ, Barbalo, Sweet Thai Chili, Garlic Parmesan,
Lemon Pepper or Old Bay

CRISPY BANG BANG SHRIMP | 16
Half Pound Fried Shrimp Tossed in Bang Bang Sauce, Served with
House Cole Slaw

CHIPS & QUESO | 9
Crispy Tortilla Chips, Served with a Side of Pico de Gallo & Our House
Made Cheddar Queso Dip

MARYLAND CRAB SKINS | 16
Potato Skins Filled with our Maryland Crabcake Imperial, Finished
with Cheddar Jack Cheese, Remoulade Sauce & Scallions

QUESADILLA | 12
Fajita Peppers, Onions, Cheddar Jack Cheese, Served with Pico de Gallo,
Sour Cream & Guacamole
Add Grilled Chicken | 1  Add Grilled Shrimp | 2

CHILI CHEESE NACHOS | 12
Crispy Corn Tortillas Topped with Murdoch's Chili, Queso Sauce,
Jalapenos, Pico de Gallo, Sour Cream

PORK BBQ GRILLED CHEESE WEDGES | 13
Sourdough Grilled Cheese Filled with Cheddar, Tomato & Pulled Pork,
Cut into Slider Wedges, Served with Hickory BBQ Sauce

SPINACH & ARTICHOKE DIP | 11
Classic Spinach & Artichoke Dip Baked in Cast Iron with Crispy
House Tortilla Chips for Dipping

MURDOCH'S CHILI  5 | 8
Topped with Cheddar Jack & Green Onion

IN THE ROUGH

HEARTY WINTER GREEN CAESAR | 10
Baby Kale & Spinach Tossed in Caesar Dressing with
Shaved Parmesan, White Anchovy Filet, Roasted Challah Crouton

COASTAL GREENS SALAD | GF & V | 10
House Blend of Baby Greens, Craisins, Roasted Pecans, Red Onion,
Radish & Grape Tomatoes in Raspberry Vinaigrette

PEAR WALDORF SALAD | GF, V | 11
Asian Pears, Toasted Walnut, Craisin & Red Grapes in Citrus Herb
Dressing served over Baby Greens

WINTER SQUASH SALAD GF, V | 12
Roasted Butternut & Acorn Squash Tossed with Sweet Potato,
Cranberry, Gold Raisins, Red Onions & Extra Virgin, Olive Oil,
Served over Multi Color Quinoa

BURGER BOWL | GF | 12
Grilled Prime Grade Burger With Your Choice of Cheese, Served on
Iceberg with Tomato, Red Onion, Cheddar Jack Cheese, Ranch Dressing

ADD ONS 
Grilled Chicken | 5
Grilled Shrimp | 6
Grilled Salmon | 6
Crab Cake | 12

BURGERS

LETTUCE, TOMATO, RED ONION, CHOICE OF CHEESE, SERVED ON
BRIOCHE BUN WITH CHOICE OF SIDE & PICKLE SPEAR

MURDOCH'S BURGER | 14
Grilled 7 Hills Farm Prime Grade Patty

TURKEY BURGER | 12
Grilled All Natural Turkey Patty

BEYOND BURGER | GF & V | 14
Plant-Based Vegan Patty, House Made Guacamole, Beefsteak Tomato,
Field Greens, *Must specify Gluten-Free Bun

SAND WEDGES

SERVED WITH CHOICE OF SIDE

GRILLED RANCH CHICKEN SANDWICH | 13
All-Natural Organic Chicken Breast, Fire-Grilled with Lettuce,
Tomato, Red Onion, Applewood Bacon, Ranch on a Brioche Bun

CRANBERRY WHEAT TURKEY SANDWICH | 13
All Natural Smoked Turkey, Minted Cranberry Mayo, Mixed Baby
Greens on Wheatberry Bread

FISH TACO | 15
Market Fish Grilled or Blackened on Flour Tortillas with
Housemade Calabrese Pepper Hot Sauce & Red Pepper Cabbage Slaw

REUBEN | 15
Our House Made Corned Beef Reuben with Kraut, Swiss, 1000 Island,
Pressed Between Butter Grilled Rye Slices

GORGONZOLA HORSERADISH FRENCH DIP | 17
Shaved Beef on a Toasted Milano Sub Roll with Horseradish Sour Cream & Melted Gorgonzola, Cheese, Side of Au Jus for Dipping

MONTE CRISTO | 14
Thick Challah Slices Filled with Honey Ham, Swiss Cheese & Dijon
Bistro Sauce, Battered & Pan Fried, Topped with Red Currant Jelly
& Confectioner's Sugar

SHRIMP PO BOY | 17
8" Toasted Hoagie Roll Filled with Fried Shrimp, Red Pepper Slaw, Remoulade, Housemade Calabrese Pepper Hot Sauce

APPLEWOOD BLT ON CHALLAH | 11
Applewood Bacon, Sliced Tomato, Romaine Hearts on Toasted Challah

CADDIES

FRENCH FRIES | 5
ONION RINGS | 5
SWEET POTATO FRIES | 5
CLUB-MADE CHIPS WITH DIJON BISTRO SAUCE | 4
FRESH SEASONAL FRUIT | GF | 5
COLESLAW | GF | 4
SEASONAL VEGETABLE | GF |  5
NEW POTATO SALAD | GF | 5

CHIP & PUTT

CLASSIC WINGS | 17
Crispy Dozen, Served with Celery, Blue Cheese or Ranch Dressing,
Tossed in Buffalo, BBQ, Barbalo, Sweet Thai Chili, Garlic Parmesan,
Lemon Pepper or Old Bay

CRISPY BANG BANG SHRIMP | 16
Half Pound Fried Shrimp Tossed in Bang Bang Sauce, Served
with House Cole Slaw

CHIPS & QUESO | 9
Crispy Tortilla Chips, Served with a Side of Pico de Gallo & Our House
Made Cheddar Queso Dip

MARYLAND CRAB SKINS | 16
Potato Skins Filled with our Maryland Crabcake Imperial, Finished with
Cheddar Jack Cheese, Remoulade Sauce & Scallions

QUESADILLA | 12
Fajita Peppers, Onions, Cheddar Jack Cheese, Served with Pico
de Gallo, Sour Cream & Guacamole
Add Grilled Chicken | 1    Add Grilled Shrimp | 2

CHILI CHEESE NACHOS | 12
Crispy Corn Tortillas Topped with Murdoch's Chili, Queso Sauce,
Jalapenos, Pico de Gallo, Sour Cream

PORK BBQ GRILLED CHEESE WEDGES | 13
Sourdough Grilled Cheese Filled with Cheddar, Tomato & Pulled
Pork, Cut into Slider Wedges, Served with Hickory BBQ Sauce

SPINACH & ARTICHOKE DIP | 11
Classic Spinach & Artichoke Dip Baked in Cast Iron with Crispy House
Tortilla Chips for Dipping

MURDOCH'S CHILI  GF | 5 | 8
Topped with Cheddar Jack & Green Onion

IN THE ROUGH

HEARTY WINTER GREEN CAESAR | 10
Baby Kale & 10 Spinach Tossed in Caesar Dressing with
Shaved Parmesan, White Anchovy Filet, Roasted
Challah Crouton

COSTAL GREENS SALAD | GF & V | 9
House Blend of Baby Greens, Tomato, Carrot, Red Onion English Cucumber, House White Balsamic Vinaigrette

PEAR WALDORF SALAD | GF, V | 11
Asian Pears, Toasted Walnut, Craisin & Red Grapes in Citrus Herb
Dressing, Served over Baby Greens

BURGER BOWL | GF | 12
Grilled Prime Grade Burger With Your Choice of Cheese, Served on Iceberg with Tomato, Red Onion, Cheddar Jack Cheese, Ranch Dressing

WINTER SQUASH SALAD | 12
Roasted Butternut & Acorn Squash Tossed with Sweet Potato, Cranberry,
Gold Raisins, Red Onions & Extra Virgin Olive Oil,
Served over Multi Color Quinoa

ADD ONS
Grilled Chicken | 5
Grilled Shrimp | 6
Grilled Salmon | 6
Crab Cake | 12

BURGERS

LETTUCE, TOMATO, RED ONION, CHOICE OF CHEESE, SERVED
ON BRIOCHE BUN WITH CHOICE OF SIDE & PICKLE SPEAR

MURDOCH'S BURGER | 14
Grilled 7 Hills Farm Prime Grade Patty

TURKEY BURGER | 12
Grilled All Natural Turkey Patty

BEYOND BURGER  | GF & V | 14 
Plant-Based Vegan Patty, House Made Guacamole, Beefsteak Tomato,
Field Greens, *Must specify Gluten-Free Bun

SAND WEDGES

SERVED WITH CHOICE OF SIDE

MONTE CRISTO | 14
Thick Challah Slices Filled with Honey Ham, Swiss Cheese & Dijon
Bistro Sauce, Battered & Pan Fried, Topped with Red Currant Jelly & Confectioner's Sugar

GRILLED RANCH CHICKEN SANDWICH | 13
All-Natural Organic Chicken Breast, Fire-Grilled with Lettuce,
Tomato, Red Onion, Applewood Bacon, Ranch on a Brioche Bun

CRANBERRY WHEAT TURKEY SANDWICH | 13
All Natural Smoked Turkey, Minted Cranberry Mayo, Mixed Baby
Greens on Wheatberry Bread

FISH TACO | 15 
Market Fish Grilled or Blackened on Flour Tortilla with Housemade
Calabrese Pepper Hot Sauce & Red Pepper Cabbage Slaw

REUBEN | 15 
Our House Made Corned Beef Reuben with Kraut, Swiss, 1000 Island,
Pressed Between Butter Grilled Rye Slices

REUBEN | 15
Our Housemade Corned Beef Reuben with Kraut, Swiss, 1000 Island,
Pressed Between Butter, Grilled Rye Slices

GORGONZOLA HORSERADISH FRENCH DIP | 17
Shaved Beef on a Toasted Milano Sub Roll with Horseradish Sour Cream
& Melted Gorgonzola Cheese, Side of Au Jus for Dipping

LONG DRIVES

SERVED WITH VEGETABLE DU JOUR

SIRLOIN MARSALA GF | 29
Fire-Grilled 8oz Sirloin Steak Finished with Shallot, Mushrooms &
Marsala Wine Sauce, Seasoned with Garlic & Rosemary,
Served over Parmesan Risotto

WINTER FLOUNDER & PAPAS BRAVAS | 26
Fried Winter Flounder Filet & Spanish Fried Potatoes, Finished in Classic Smoky Bravas Sauce with Salsa Fresca

SALMON SCAMPI GF | 28
Our Pan Roasted Sixty South 28 Salmon Topped with Chardonnay Butter Sauce, Seasoned with Garlic, Lemon & Fresh Herbs, Served
over Pesto Risotto

VEAL PARMESAN & LINGUINI | 27
Veal Scallopini 27 Breaded & Pan Fried, Finished with House Crafted
Marinara Sauce, Fresh Mozzarella & Shaved Parmesan, Served over
Linguini in Red Sauce

CADDIES

FRENCH FRIES | 5
ONION RINGS | 5
SWEET POTATO FRIES | 5
CLUB-MADE CHIPS WITH DIJON BISTRO SAUCE | 4
COLESLAW | GF | 4
SEASONAL VEGETABLE | GF | 5
FRESH SEASONAL FRUIT | GF | 5
NEW POTATO SALAD | GF | 5

DESSERT

CARAMEL BLONDIE SUNDAE 9
House Crafted Blondie, Vanilla Ice Cream, Caramel Sauce Whipped
Cream, Maraschino Cherry

CHERRY COBBLER GF 10
Classic Cherry Cobbler, Topped with Gluten Free Oat Streusel, Baked
in Cast Iron, Finished with a Scoop of Strawberry Ice Cream

CHOCOLATE PEANUT BUTTER PIE 11
Chocolate Base Topped with Peanut Butter Mousse, Chopped Peanut
Butter Cups, Chocolate Sauce Whipped Fresh Cream

NEW YORK CHEESECAKE 10
Traditional New York Style Cheescake on Graham Cracker Crust Finished
with Seasonal Berry Comporte

HOUSEMADE THREE SCOOPS  6
Choice of Premium Chocolate or Vanilla Bean or Strawberry

MURDOCH'S MILKSHAKE  5
Choice of Premium Chocolate or Vanilla Bean Topped with Whipped
Cream

**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.

The Colony Room

STARTERS

CLASSIC SHRIMP COCKTAIL | 17
Old Bay Poached Shrimp, Classic Cocktail Sauce & Lemon Wedge

FRIED BRUSSELS SPROUTS | 9
Crispy Bacon & Balsamic Syrup

BEEF TARTARE | 18
Minced Prime Grade Grass Fed Beef Seasoned with Worcestershire,
Tabasco Shallot, Cornichon, Caper & Parsley, Served with
Cured Egg Yolk, Pickled Pearl Onion & Baguette

BAVARIAN PRETZEL | 8
Warmed with Rock Salt & Served with House Crafted Tart
Cherry Mustard

OYSTERS ROCKEFELLER | 15
1⁄2 Dozen Cappahosic Farm Oysters From Our Oyster Partner
in Gloucester, Baked with Spinach & Romano Cheese, Seasoned
with Lemon & Black Pepper

FRENCH ONION SOUP | 9
Classic Caramelized Onion Soup in Madeira Wine Broth, Melted
Gruyere Cheese & Seasoned Crouton

THE BEET BOX

CLASSIC CHOPPED CAESAR | 11
Chopped Romaine Hearts Tossed in Caesar Dressing with Parmesan,
White Anchovy Filet & Challah Crouton 

COLONY ROOM HOUSE SALAD | 10
Mixed Farm Greens Tossed with Grape Tomato, Red Onion, Carrots,
English Cucumbers, Radish Honey Sweetened White Balsamic
Vinaigrette

STEAK HOUSE WEDGE SALAD | 11
Iceberg Wedge, Chopped Bacon, Grape Tomato, Red Onion, Chives,
Blue Cheese Dressing

LAND

All Items are Seasoned Simply with Olive Oil, Natural Sea Salt
& Butcher’s Grind Black Pepper, Served with Choice of 1 Sauce All
Beef is Prime Grade from our Lynchburg, Virginia Partner, Seven
Hills Food

7OZ CAST IRON FILET MIGNON |  35
14OZ FLAME-BROILED NEW YORK STRIP |  34
14OZ FLAME-BROILED DUROC PORK PORTERHOUSE | 26
8OZ FLAME-BROILED SIRLOIN | 25
8OZ FLAME-BROILED PICANHA STEAK | 23
ROTISSERIE HALF CHICKEN | 18

FOR TWO

CAST IRON CHATEAUBRIAND | 60
28OZ FLAME-BROILED TOMAHAWK RIBEYE | 70

SEA

4OZ CHEF’S RECIPE MARYLAND CRABCAKE | 33
Broiled in Butter, Served with Bearnaise Sauce

6OZ COLD WATER LOBSTER TAIL | GF | 25
Broiled & Served with Shallot Herb Butter

SESAME TUNA STEAK | 22
Teriyaki Glaze

BLACKENED SIXTY SOUTH SALMON FILET | 21
Seared in Cast Iron with Shallot, Fine Herbs & Butter

SHRIMP SKEWERS | GF | 20
Shrimp & Vegetable Skewers Brushed with Olive Oil & Fire-Grilled

SANDWICHES

COLONY ROOM SIGNATURE SEVEN HILLS PRIME BURGER | 19
Topped with Madeira Rosemary Caramelized Onions, Applewood Bacon
& Gruyere Cheese Served on a Toasted Challah Bun with Chef’s B-2 Steakhouse Mayo & Steakhouse Fries

TENDERLOIN TIP SANDWICH | 20
Seared Filet Tips, Caramelized Onions, Mushrooms, Horseradish Cream,
Blue Cheese on a Hoagie Roll, Served with Steakhouse Fries

ENTRÉE ADDITIONS

Available with Entrée Purchase Only

4OZ CRAB CAKE | 12
6OZ COLD WATER LOBSTER TAIL | 15
SHRIMP SKEWER | 9

SAUCES

Additional Sauces $1 each

BEARNAISE
CHIVE BLUE CHEESE
BACON ONION JAM
BURGUNDY GLACE
CHIMICHURRI
PORCINI SAGE BUTTER

SIDES | 5

STEAKHOUSE WEDGE FRIES
Natural Sea Salt, Garlic & Butcher’s Black Pepper
BROCCOLI CHEDDAR MAC & CHEESE Ô CREAM SPINACH
SAUTÉED MUSHROOM MEDLEY
LOADED BAKED POTATO
Butter, Cheddar Jack, Bacon, Chive, Sour Cream
RICE PILAF
SAUTÉED GARLIC GREEN BEANS 

SAUTÉED VEGETABLE MEDLEY

A $10 charge will be applied for all split Entrées.

COOKIES & CREAM BAKED ALASKA | 11
Cookies & Cream Ice Cream on a Fudge Brownie Base Covered in
Meringue Flambé, Garnished with Chocolate Sauce

VANILLA CHEESECAKE & BLUEBERRIES | 9
Vanilla Scented New York Cheesecake with Fresh Blueberries

FLOURLESS BLACK FOREST CAKE | GF | 10
Flourless Chocolate Cake, Dark Morello Cherries, Whipped
Fresh Cream

HONEY VANILLA POACHED PEAR | 10
Cinnamon Crème Anglaise

CANNOLI CAKE | 11
Almond Cake Layered with Cannoli Cheese, Laced with Coffee
Ganache, Garnished with Cannoli Shell

3 SCOOPS* | GF | 7
Ask your Server about our Housemade Ice Cream & Sorbet Selection
SOME FLAVORS MAY CONTAIN GLUTEN, CONFIRM WITH YOUR SERVER 

ORANGE ECLIPSE  11
Mount Gay Eclipse Rum, Blood orange Juice, Sweet Vermouth
Angostura Bitters

SMOKED OLD-FASHIONED 13
Buffalo Trace Bourbon, Simple Syrup, Angostura Bitters,
Garnished Orange Peel & Cherry

MEZCAL MARGARITA  16
Dos Hombres Mezcal, Agave Nectar, Fresh Lime Juice, Cointreau

TOMMY'S MULE  13
Dewar's White Label, Ginger Beer, Agave Nectar

STONE FENCE  14
Maker's Mark, Angostura Bitters, Apple Cider, Fresh Mint

MAESTRO TEQUILA COCKTAIL  16
Maestro Dobel Tequila, Fresh Sweet & Sour, Fresh Lime Juice

THE BOTANIST  14
The Botanist Gin, St. Germaine, Fresh Lemon Juice, Cucumber,
Fresh Mint

FIRESIDE  12
Grey Goose, Maple Syrup, Pink Grapefruit Juice, Fresh
Rosemary Sprig

BUBBLES 

bottles only

FAIRE LA FÊTE, BRUT ROSÉ, FRANCE  54
Coral in color with aromas of white cherry and just ripened
strawberries. Fresh citrus acidity is balanced by minerality and
a brioche and shortcake finish.

AVISSI PROSECCO, ITALY 14
Brilliant straw-yellow color. Delicate floral notes and fruity
aromas. Inviting fresh fruit flavors lead to a clean crispness on
the palate and refined finish

TAITTINGER BRUT LA FRANÇAISE, FRANCE 65
Produced from select Chardonnay, Pinot Noir, and Pinot Meunier
grapes. Subtle, pale gold color with fragrant berry and white fruit
aromas. A fresh, balanced acidity, long, crisp toasty finish

WHITE

bottle / glass

GREG NORMAN ESTATES, SAUVIGNON BLANC,
MARLBOROUGH 34 / 9
Loaded with tropical aromas of passionfruit and guava as well
as grapefruit and fresh cut grass. The punchy palate reveals
vibrant flavors of lemon-lime citrus, guava, pineapple and pink
grapefruit. An incredibly aromatic wine with an inviting, soft texture
and zippy acidity.

TERLATO, PINOT GRIGIO, ITALY  48 / 12.75
Light gold in color. Bright notes of white peach, pear and
spring flowers. Complex and layered with ripe peach, pear,
citrus and a mouthfilling texture with crisp mineral finish.

CHATEAU STE MICHELLE, RIESLING, COLUMBIA VALLEY
WASHINGTON 30 / 8
Inviting and easy to drink with flavors of white peach, apricot, pear
and zesty grapefruit.

LANDMARK, CHARDONNAY, SONOMA COUNTY,
CALIFORNIA  48 / 12.75
Aromas of ripe lemon, baked yellow apple, peach, butterscotch
with chamomile flower and lemon grass notes. On the palate,
flavors of ripe lemon, yellow apple skin, white peach and just
ripe apricot with hints of grilled pineapple.

CHATEAU STE MICHELLE INDIAN WELLS, CHARDONNAY,
CALIFORNIA  42 / 11
Delivers an appealing tropical fruit character from warmer sites.
Ripe pineapple and butterscotch flavors and rich, creamy texture.
Try it with scallops, scampi or pasta with rich sauces.

ROSE

bottle / glass

FLEUR DE MER, CÔTES DE PROVENCE ROSÉ,
FRANCE  48 / 12.75
Aromas of wildflowers, ripe cherry and fresh cut citrus. Soft,
smooth and beautifully balanced on the palate, fruit- forward
notes of white peach, raspberry, strawberry and watermelon
blend with refreshing hints of sea spray and herbs.

RED

bottle / glass

SEA SUN, PINOT NOIR, CALIFORNIA  42 / 11
A deep, alluring red, strikingly soft on both the nose and palate.
Entry on the palate is bright and fruit driven. Texture is plush
and silky smooth, leading into a finish that evokes the taste and
feel of milk chocolate.

TWOMEY, PINOT NOIR, RUSSIAN RIVER VALLEY,
CALIFORNIA  85 / 25
Red and black cherry, rose and cedar aromas. Broad, lush and
juicy upon entry with silky, supporting tannins on the mid-palate.
Rich, fine tannins; spicy and savory finish.

QUEST, CABERNET SAUVIGNON, PASO ROBLES,
CALIFORNIA  65 / 16.75
Displays a beautiful creamy menthol nose with hints of sweet coco.
These aromas continue through the palette and evolve into rich
flavors of dark chocolate and crisp mint; the result of being aged in
American Oak barrels.

BANSHEE, CABERNET SAUVIGNON, SONOMA COUNTY,
CALIFORNIA 48 / 12.75
Deep, purple-ruby in color with aromas of ripe fig, cassis, vanilla
and hints of pine and peppercorn. A juicy entry on the mouth
delivers plush, fine tannins with a velvety texture. This approachable, medium-bodied cabernet has densely layered flavors of dark plums
with rustic notes of forest floor and spice.

TERRAZAS DE LOS ANDES, MALBEC RESERVA, MENDOZA,
ARGENTINA  50 / 13
Smooth, bold, fresh and complex, it displays intense color and has
smooth, toasty, tobacco-like notes from aging in

**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.

Email the Club Today

Opens in new tab Click Here