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Hours of Operation:
Lunch

Monday - Saturday

11:30am - 2:30pm
 

Dinner

Monday - Saturday

5:30pm - 10:00pm
 

Bar and Lite Fare

Monday - Saturday

2:30pm - 10:00pm

Sunday Brunch

10:00 - 2:30

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Iron Horse 

100 South Railroad Avenue
Ashland, VA 23005

(804) 752-6410

Ironhorse.tables@comcast.net

With a two-story sign located on the busiest rail line in the East, IRON HORSE is an undeniable landmark in Ashland, VA. 

Our seasonal menus offer the finest of ingredients procured both locally and from afar. Prepared to the most exacting culinary standards, you will find our dishes meet and exceed your expectations.  Our Southern modern American menu offers fresh regional seafood, hand cut steaks, market-driven features and chef-inspired nightly specials.

Fall 2011

Russell Stone - Chef de Cusine

Charles Cannon - General manager

Joseph Comfort - Proprietor

(Skip to Lunch or Bar & Lite Fare)

Dinner

Soups
Chef’s Soup of the Day
Cup or Bowl - Priced Daily

Smoked Sweet Potato

with fired onions


Starters

Iron Horse Shrimp and Grits with Sofrito

Roasted Garlic Knobs with Cambazola blue cheese
(Also available as a Garlic Plate for four)

Sautéed Sweet Potato Gnocchi

House-made, pan sautéed
with Gorgonzola cream sauce

Lobster and Butternut Squash Beignets

with a sweet chile and pineapple sauce

Mussels – Prince Edward Island mussels
Poulette - cream, white wine, thyme, garlic and parsley
Thai – red curry, coconut milk, lime thai basil and cilantro
Provençales – with white wine, tomatoes, garlic and parsley

IRON HORSE Chevre Plate

Marinated goat cheese, marinated roasted red peppers and warm baguette

Fried Oysters

with Lemon-Thyme aioli

 

Salads

Iron Horse Market Salad
field greens, carrots, cucumber, sunflower seeds, and a Vidalia tomato vinaigrette

Waldorf Salad
with Granny Smith Apples, toasted walnuts, celery, and golden raisins tossed
over iceberg lettuce

“Improved” Caesar Salad*

Iceberg and Blue Cheese
a quarter head of crisp iceberg lettuce, bacon, red onion, tomato, and hard-boiled egg with a house-made blue cheese dressing

Entrees

Crab Stuffed Trout
with sweet and sour braised kale, short grain rice pilaf and a parsley and garlic pesto

House-Brined Pork Chop
stuffed with mushrooms, spinach, and feta and served with fried sweet potato polenta cake, green beans and an apple cider-brandy reduction

Crispy Half Rotisserie Chicken
with fried sweet potato polenta, green beans, and Maker’s Mark whiskey gravy

Fettuccini Pomodoro
tossed in house made Pomodoro tomato sauce
add Shrimp
add Ricotta and arugula
add Grilled chicken and arugula

Pan Seared Scallops
sea scallops over creamy parmesan short grain rice with sundried tomato confit,
butternut squash and a shrimp infused demi-glace

Brazilian Rubbed Ribeye*
hand-cut Angus ribeye steak with roasted red potatoes, Green Beans, and Chimmichurri sauce

Seared Barramundi
skin on pan seared Australian Sea Bass served with butternut squash chips, whipped potatoes, sweet and sour kale, and roasted red pepper coulis

Stuffed Acorn Squash
roasted half acorn squash stuffed with pumpkin short grain rice, sundried tomato confit, toasted pumpkin seeds, parmesan cheese, fresh herbs, and a brown butter & sage sauce

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Lunch

Soups
Chef’s Soup of the Day
Cup or Bowl Priced Daily

Puree of Artichoke with chive oil

Salads

“Improved” Chip’s Caesar
with baguette crouton, Reggiano Parmesan and Bucheron anchovies.

Art “noveau” McKinney
blackened chicken breast over our “Improved” Ceasar salad with Bucheron anchovies.

Modern Greek
mixed greens, tomatoes, Kalamata olives, feta cheese, anchovies, pepperoncini peppers, capers, anchovies and red wine vinaigrette.

IRON HORSE Market Salad
shaved jicama & carrot, field greens onions and choice of dressing

Add your choice of chicken salad or tuna salad on Market Salad

* You can also add grilled Chicken, Shrimp or Fish of the day to any salad

HONEY DIJON - BLUE CHEESE - TRADITIONAL RANCH
BALSAMIC VINAIGRETTE - OLIVE OIL AND VINEGAR

Lunch Entrees

NEW YORK MINUTE STEAK
lunch sized strip steak served with tobacco onions, French fries and dressed field greens

SHRIMP AND GRITS
Gulf shrimp with Ashland Milling stone-ground grits with sofrito and a side of dressed field greens

WALLY JONES’ SPIKE HAMMER MEATLOAF
with whipped potatoes, Chef’s vegetable of the day and Maker’s Mark whiskey gravy

ANNABELLE’S CHICKEN QUESADILLA
pulled barbecue chicken, blended cheeses and green chiles, served with blackened tomato salsa and sour cream and choice of side

3-EGG OMELETTE OF THE DAY
Chef’s choice of the day’s ingredients – served with dressed field greens.
Priced daily.
 

HALL OF FAME SANDWICHES
All sandwiches are served with lettuce, tomato, and choice of condiments - pickle optional.  You may also choose from our Chef’s prepared salad of the day, original Ironhorse slaw or potato chips.

PULLMAN CLUB CAR
single-decked, double stacked ham, bacon, turkey and cheddar with mayonnaise - white or multigrain

SKYLINER – LOCAL SERVICE
half a Pullman Club Car with Chef’s salad of the day and a cup of soup
on multigrain.

GAIL GLAVE*
grilled 7oz. Angus beef burger served on a toasted fresh Kaiser
add Swiss, Cheddar, Provolone, Blue Cheese or add bacon
Aussie-style with over easy egg

BALTIMORE & OHIO
roasted chicken salad
on toasted white or multi-grain bread

GREAT NORTHERN BARBECUE PLATTER
house-made, pulled chicken barbecue in our house made sauce with Iron Horse slaw and potato chips.

JOYCE HATCH’S CRAB CAKE SANDWICH
pan sautéed lump crab cake with sauce vert and a side of Iron Horse slaw

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