Ford’s Colony features some of the best resort golf in Virginia and the unique courses are sure to keep you coming back.
Premier Golf Members enjoy access to 54 holes on three distinct championship golf courses, including exclusive access to Marsh Hawk golf course. Signature and Twilight Memberships offer incredible value as well as dining and programming benefits.
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.
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
FISH & CHIPS
14
Alaskan Cod Dipped in Guinness Beer Batter, & Deep Fried. Served with French Fries Lemon, Cornichon Tarter, Cocktail Sauce
MARYLAND CRAB PRETZEL
16
Two Bavarian Pretzels Topped with Hot Maryland Lump Crab Dip & Cheddar Jack Cheese
SPINACH & ARTICHOKE DIP
9
Warm Spinach & Artichoke Dip, Served with Toasted Seasoned Pita Chips
QUESADILLA
12
Fajita Style Pepper & Onions, Cheddar Jack Cheese in a Large Tortilla, Pan Fried, Served with Pico de Gallo, Sour Cream & Guacamole
add chicken +1, fried shrimp +2
B-2 ANGUS SMASH SLIDERS
11
Mini Angus Smash Burgers on House Made Everything Buns with Chef's B-2 Steak Sauce Mayo, Caramelized Onions, Swiss Cheese
MURDOCH'S CHILI
5 | 8
Topped with Cheddar Jack & Green Onion
Cup or Bowl
SOUP DU JOUR
5 | 8
Cup or Bowl
CLASSIC CAESAR
9
Romaine Hearts, Classic Dressing, Grilled Crouton, Shaved Parmesan, White Anchovy
Grilled Angus Patty with Lettuce, Tomato, Red Onion & Your Choice of Cheese
TURKEY BURGER
12
Grilled All Natural Turkey Patty
BEYOND BURGER
13
Plant Based Patty
RANCH CHICKEN SANDWICH
13
All-Natural Organic Chicken Breast, Buttermilk Dredged, Fried or Fire Grilled with Lettuce, Tomato, Red Onion,
Applewood Bacon, Ranch on a Brioche Bun
CLASSIC CLUB
13
All Natural Smoked Turkey, Bacon, Lettuce, Tomato, Red Onion, Mayo, On Your Choice of Bread
FLOUNDER SANDWICH
14
Pan Seared Mid Atlantic Yellowtail Flounder On Your Choice of Bread with Lettuce, Tomato, Remoulade Sauce
TUNA SALAD SANDWICH
11
Classic Tuna Salad, Lettuce & Tomato, Served on Choice of Bread
REUBEN VS. RACHEL
15
Our House Made Corned Beef Reuben with Kraut, Swiss, 1000 Island or Our House Roasted Turkey Breast Rachel with Cole Slaw, Swiss, Pressed Between Butter Grilled Rye Slices
GRILLED SIXTY SOUTH SALMON
16
Grilled Pure Water Antarctic Salmon on a Toasted Brioche Roll with Avocado Mayo, Baby Field Greens, Pickled Red Onions
MANGO CHUTNEY CHICKEN WRAP
12
All-Natural Organic Grilled Chicken, Tossed in Mango Chutney, Served in a Spinach Tortilla with Baby Field Greens
BACON & BRIE GRILLED CHEESE
10
Applewood Bacon, Brie, Sliced Apples, Pressed Between Buttered Challah Bread
Sides
FRENCH FRIES 4 | ONION RINGS 5 | SWEET POTATO FRIES 5 | CLUB MADE CHIPS 3 | FRESH SEASONAL FRUIT 5 | COLESLAW 4 | SEASONAL VEGETABLES 5
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
FISH & CHIPS
14
Alaskan Cod Dipped in Guinness Beer Batter, & Deep Fried. Served with French Fries Lemon, Cornichon Tarter, Cocktail Sauce
MARYLAND CRAB PRETZEL
16
Two Bavarian Pretzels Topped with Hot Maryland Lump Crab Dip & Cheddar Jack Cheese
SPINACH & ARTICHOKE DIP
9
Warm Spinach & Artichoke Dip, Served with Toasted Seasoned Pita Chips
QUESADILLA
12
Fajita Style Pepper & Onions, Cheddar Jack Cheese in a Large Tortilla, Pan Fried, Served with Pico de Gallo, Sour Cream & Guacamole
add chicken +1, fried shrimp +2
B-2 ANGUS SMASH SLIDERS
11
Mini Angus Smash Burgers on House Made Everything Buns with Chef's B-2 Steak Sauce Mayo, Caramelized Onions, Swiss Cheese
MURDOCH'S CHILI
5 | 8
Topped with Cheddar Jack & Green Onion
Cup or Bowl
SOUP DU JOUR
5 | 8
Cup or Bowl
CLASSIC CAESAR
9
Romaine Hearts, Classic Dressing, Grilled Crouton, Shaved Parmesan, White Anchovy
Grilled Angus Patty with Lettuce, Tomato, Red Onion & Your Choice of Cheese
TURKEY BURGER
12
Grilled All Natural Turkey Patty
BEYOND BURGER
13
Plant Based Patty
RANCH CHICKEN SANDWICH
13
All-Natural Organic Chicken Breast, Buttermilk Dredged, Fried or Fire Grilled with Lettuce, Tomato, Red Onion,
Applewood Bacon, Ranch on a Brioche Bun
CLASSIC CLUB
13
All Natural Smoked Turkey, Bacon, Lettuce, Tomato, Red Onion, Mayo, On Your Choice of Bread
FLOUNDER SANDWICH
14
Pan Seared Mid Atlantic Yellowtail Flounder On Your Choice of Bread with Lettuce, Tomato, Remoulade Sauce
TUNA SALAD SANDWICH
11
Classic Tuna Salad, Lettuce & Tomato, Served on Choice of Bread
REUBEN VS. RACHEL
15
Our House Made Corned Beef Reuben with Kraut, Swiss, 1000 Island or Our House Roasted Turkey Breast Rachel with Cole Slaw, Swiss, Pressed Between Butter Grilled Rye Slices
GRILLED SIXTY SOUTH SALMON
16
Grilled Pure Water Antarctic Salmon on a Toasted Brioche Roll with Avocado Mayo, Baby Field Greens, Pickled Red Onions
MANGO CHUTNEY CHICKEN WRAP
12
All-Natural Organic Grilled Chicken, Tossed in Mango Chutney, Served in a Spinach Tortilla with Baby Field Greens
BACON & BRIE GRILLED CHEESE
10
Applewood Bacon, Brie, Sliced Apples, Pressed Between Buttered Challah Bread
MEATLOAF & MASHED POTATOES
21
Certified
Angus Lean Ground Beef Meatloaf with Roasted
Garlic Mashed Potatoes, Rich Brown Gravy
CHEF'S MARYLAND LUMP CRAB CAKE PLATTER
30
One of Chef's Recipe Broiled Lump Crab
Cakes with Seasoned Fries, Cole Slaw, Crackers,
Lemon, Cornichon Tartar, Cocktail Sauce
BBQ BABY BACK RIBS
18 | 35
Rubbed & Slow Cooked Baby Back Ribs,
Finished with BBQ Sauce, New Potato Salad, Cole
Slaw
WILD GULF COBIA
23
Seasoned, Pan Roasted
over Wild Rice Pilaf, Topped with Baby Arugula Salad,
Tossed with Cranberries, Gold Raisins, Honey
Sweetened White Balsamic Vinaigrette
Sides
FRENCH FRIES 4 | ONION RINGS 5 | SWEET POTATO FRIES 5 | CLUB MADE CHIPS 3 | FRESH SEASONAL FRUIT 5 | COLESLAW 4 | SEASONAL VEGETABLES 5
KEY LIME PIE
10
traditional key lime pie, custard, graham cracker butter crust, whipped fresh cream
NEW YORK CHEESECAKE
10
Traditional New York Cheesecake on a Graham Cracker Crust
Finished with Strawberry Compote
BANANA PUDDING
9
Southern Banana Pudding Layered with Vanilla Wafer Cookies
Topped with Whipped Fresh Cream
Shrimp Poached in "Old Bay" Spiced Court Bouillon, Served with Classic Cocktail Sauce & a Lemon Wedge
BAVARIAN PRETZEL
10
Warm Maldon Salted Pretzel with House Crafted Tart Cherry Mustard Lager Cheese
BLACK TRUFFLE "MAC & CHEESE"
20
Cold Water Maine Lobster & Black Truffle Tossed in Gruyere Cheese Sauce with Macaroni
Finished with a Lobster Veloute Broiled Parmesan Herb Crumb Crust
PORTABELLA CAPONATA
9
Fire Roasted Portabella Cap Filled with Classic Sicilian Eggplant Caponata. Served Over our Marinara Sauce
House Crafted Vegan Roasted Garlic & Herb Cheese
CRISPY FRIED CAPPAHOSIC OYSTERS
15
Locally Sourced Oysters From Gloucester, on the York River, Seasoned, Breaded & Fried
Tossed with Artichoke, Sweet Drop Peppers, Cracked Pepper Pancetta, Basil & Garlic Butter
CLASSIC CHOPPED CAESAR
10
Chopped Romaine Hearts Tossed in Caesar Dressing with Grana Padano White Anchovy Filet, Roasted Challah Crouton
GRILLED CHICKEN & STONE FRUIT SALAD
15
Grilled Organic Chicken Breast, Stone Fruit Chutney, Pistachio Chevre Cheese Terrine
Frisee, Pomegranate Arils, Lychee Vinaigrette
COLONY ROOM HOUSE SALAD
10
Mixed Farm Greens Tossed with Grape Tomato, Red Onion, Carrots, English Cucumbers, Radish. Our Honey Sweetened White Balsamic Vinaigrette
CHARCUTERIE PLATTER
17
House Crafted Cranberry Pistachio Duck Sausage & Classic Pork Rillette, Salami
Chef's Selection of Cheese, Toast, Crackers, Apricot Preserve, Red Currant Jam & Chef's Caraway Beer Mustard
Half Pound Wagyu Ground Beef Burger, Applewood Bacon, Gruyere Cheese, Madeira Rosemary Caramelized Onions on a Toasted Challah Bun with Chef's B-2 Steakhouse Mayo, Served with Seasoned Wedge Fries
7 HILLS FARM NEW YORK STRIP
38
The Local Virginia Choice for Our Carnivores! Cast Iron Seared 12oz. New York Strip of Prime Grade Beef Finished with Porcini Sage Butter, Locally Foraged Wild Mushrooms.
BERKSHIRE PORK LOIN CHOP
39
Cranberry Salt Brined, Fire Grilled with Caramelized Figs & Port Wine Blackberry Syrup
Sweet Potato Gratin & Asparagus
CHEEKY SCALLOP PUTTANESCA
42
Seared Diver Sea Scallops & Halibut Cheeks in Rich Briny Tomato Sauce with Garlic, Onion, Capers, Olives, Herbs
Served over Gluten Free Fettuccini
SOUTHERN STYLE CHICKEN POT PIE
27
All Natural, Organic Chicken Thighs, Celeriac, Turnips, Carrots, Onions & Mushrooms
Braised in Rich Chicken Veloute with Fresh Herbs, Topped with a Southern Thyme Buttermilk Biscuit
VEAL SCALLOPINI SALTIMBOCCA
30
Tender Veal Sautéed with Crispy Italian Ham, Sage Leaves, Cracked Pepper, Spinach & Port Wine Scented Cream
Served over Gluten Free Fettuccini
MISO GLAZED SIXTY SOUTH SALMON
35
Our Pure Water, Sixty South, Icelandic Salmon Glazed in White Miso Mirin
Pan Roasted, Finished with Fennel Orange Slaw, Citrus Teriyaki Stir Fry Cabbage & Rice Noodles
CLASSIC CASSOULET
37
The Hallmark of French Country Cuisine, House Cured Duck Confit & Toulouse Sausage
Locally Raised 7 Hills Beef Short Rib Braised in Classic French White Bean Stew
MARYLAND STEAK & CAKE
50
Maryland Raised Certified Angus Filet Mignon, Coupled with One of Chef's Signature Recipe Baltimore Lump Crab Cakes
Finished with Saffron Cream Scented with Tarragon.
PAN ROASTED VIRGINIA ROCKFISH
36
Simply Finished with Lemon, Garlic, Parsley, White Wine & Butter, Pilaf of Sorghum, Saut ed Asparagus
VEGAN LENTIL "WELLINGTON"
23
Protein Packed Vegan Lentil Brown Rice Filling with Mushroom Duxelles Wrapped in Roasted Eggplant & Poached Savoy Cabbage
Served over Saut ed Spinach, Sorghum Pilaf with Vegetable Mushroom Glaze
VANILLA CRÈME BRULE
9
Topped with Spring Berry Compote
PEANUT BUTTER MOUSSE CAKE
10
Devil's Food Chocolate Cake Layered with Peanut Butter White Chocolate Mousse Finished in French Chocolate Ganache, Peanut Brittle, Chocolate Sauce Chocolate Cigar
LEMON RASPBERRY BAR
9
Vanilla Thyme Shortbread Base Filled with Lemon Curd Swirled with Tart Raspberry Served over Raspberry Sauce & Whipped Fresh Cream
CARROT CAKE CHEESECAKE
10
Ginger Cinnamon Sable Topped with Carrot Cake & Vanilla Bean Cheesecake Finished in Mirror Glaze with Caramel Sauce, Candied Carrots & Pecans
3 SCOOPS
7
Ask your Server about our Housemade Ice Cream & Sorbet Selection
FOUNTAIN OF YOUTH
14
Tito's Handmade Vodka, St. Germaine, Lemon Juice, Mint& Prosecco
STRAWBERRY LEMONGRASS MOJITO
13
Grey Goose Strawberry Lemongrass Vodka, Lime Juice,Mint, Simple Syrup & a Splash of Soda
ELDERFLOWER GIN MARTINI
14
Hendrick's Gin, St. Germaine, Lime Juice & Simple Syrup
GOLD RUSH
13
High West Bourbon, Lemon Juice, Honey Simple Syrup &Fresh Sage
Del Maguey Mezcal, Domaine De Canton, Grapefruit Juice & Lime
MCBRIDE SISTERS, SPARKLING BRUT ROSÉ
48 | 12.75
This wine possesses gentle floral notes of rose petals, complimented by strawberries and cream, and bucket loads of freshly crushed red berries.
NEW ZEALAND.
MIONETTO PROSECCO, BRUT SPARKLING
12 | (187ml)
Light straw color. Aromas of golden apples, honey, and white peach. Well-balanced acidity provides a fresh and lively mouthfeel with a clean dry finish.
ITALY
LANSON, BRUT CHAMPAGNE, FRANCE.
80 | 21
Straw tones of Pinot Noir, with glints of amber. It is lively in the flute, with a fine stream of persistent bubbles.
On the palate, bouquets of ripe fruits, and citrus create an opulence yet lightness.
BANFI SAN ANGELO, PINOT GRIGIO
36 | 9
Intense, fruity aroma, followed by a clean, rich, refreshing taste.
Italy
CHALK HILL RUSSIAN RIVER VALLEY
39 | 10
Balanced and bright with concentrated flavors of creamy lemon custard, poached pear, almond and spice.
California | Chardonnay
BRANCOTT, SAUVIGNON BLANC, NEW ZEALAND
30 | 8
Sweet ripe fruit characters with a delightful mix of citrus, floral, pear, tropical fruit and crisp nettle highlights abound.
J. LOHR VINEYARDS & WINES, CHARDONNAY
48 | 12.75
This is a textbook Monterey style, rich tropical fruit with bright acidity and just the right amount of vanillin-oak.
ARROYO VISTA ARROYO
SECO. CALIFORNIA.
CHATEAU STE. MICHELLE, RIESLING
30 | 8f
Inviting and easy to drink with flavors of white peach, apricot, pear and zesty grapefruit.
Columbia Valley
MIRAVAL STUDIO, ROSÉ, FRANCE.
51 | 13.5
Pale color, with features of fresh citrus fruits on the nose giving way to strawberry, green apple, lime, raspberry, and black currant notes that stay tightly focused through the long, rich finish
LA CREMA, PINOT NOIR
48 | 12.50
Vibrant red cherry, spice, and coffee aromas that lead rich, brambly fruit flavors and soft finish with a supple mouthfeel.
MONTEREY, CALIFORNIA.
TABOTT KALI-HART, PINOT NOIR
52 | 13.5
Medium bodied. Deep ruby color and bright, fruity aromas of cranberry, currant and plum with hints of vanilla.
MONTEREY, CALIFORNIA.
DECOY BY DUCKHORN, CABERNET SAUVIGNON
50 | 13
Deep inviting color with enticing layers of boysenberry, blackberry, plum and star anise. Lush fruit flavors framed by rich tannins and hints of dark chocolate.
SONOMA COUNTY, CALIFORNIA.
DAOU, CABERNET SAUVIGNON
53 | 13.5
Deep ruby purple in color, it opens with notes of rose petal perfume, cinnamon and garrigue with a core of black and red currant fruit and meaty, savory undertones.
CENTRAL COAST, CALIFORNIA.
BANFI CHIANTI CLASSICO RESERVA
50 | 13
A tangy and fruity red with dried cherry, orange peel and stone character.
ITALY.
ARGENTO RESERVA, MALBEC
48 | 12.5
Deep purple with aromas of plum, black cherry, vanilla and spice. Full bodied and dry.