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Hours of Operation:
 

Lunch

Monday - Friday

11:30am - 2:30pm

Saturday

12 - 2:30
 

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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Directions and Map

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.

Dinner 2013

Russell Stone - Executive Chef

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

Seasonal Soup

Tomato and Orange
garnished with chive oil and crema

Starters

Shrimp and Grits

with shitake mushroom and apple wood bacon

Cheese Plate

two featured cheeses with soft baguette croutons, roasted garlic and roasted red peppers

Warm Yuengling Clam Dip

made with mascarpone cheese

Shrimp and Crab Beignets

with a sweet Chile-pineapple sauce

Prince Edward Island mussels
Poulette cream, white wine, thyme, garlic and parsley Provençales white wine, tomatoes, garlic and parsley

Fried Oysters

with lemon-thyme aioli

Pork Morsels

tender White Marble Farms pork fried in duck fat and served with a blackberry-balsamic gastrique

Salads

Iron Horse Market Salad
field greens, carrots, sunflower seeds, marinated mushrooms, and
honey-orange vinaigrette

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

Iron Horse Caesar Salad

Beet Salad
with field greens, marinated goat cheese, beets, candied walnuts,
and a garden herb vinaigrette
 

Entrees

House Brined “Smothered” Pork Loin

cast iron seared topped with caramelized onions and a light chicken veloute served with whipped potatoes and French beans

Sesame Chicken Breast
lightly pan fried with sesame seeds served with short grain fried rice , sautéed snow peas, and a Chinese black bean and garlic sauce

Vegetable Fried Rice
short grain fried rice with sautéed carrots, snow peas, green onion, jalapeño, cashews, ginger, egg, and cilantro
add shrimp
add sliced skirt steak

Iron Horse Scallops
pan seared sea scallops served with quinoa pilaf, sautéed asparagus, and
shrimp infused demi-glace

Marinated Skirt Steak
marinated in extra virgin olive oil, fresh herbs, and garlic
grilled to medium and sliced thin served with whipped potatoes, French beans, and bordelaise

Grilled Rainbow Trout
stuffed with a chervil gremolata and crab
served with quinoa pilaf, asparagus and a fire roasted tomato vinaigrette

Pan Roasted Mahi-Mahi
marinated with orange zest, extra virgin olive oil, and fresh herbs
served with whipped potatoes, snow peas, and a garden herb vinaigrette


 

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Lunch

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

Seasonal Soup

Tomato and Orange
garnished with chive oil and crema

Salads

Iron Horse Market Salad
Field greens, marinated mushrooms, carrots, sunflower seeds and apple-cider vinaigrette.

Ironhorse Caesar Salad
with baguette crouton, Reggiano Parmesan and anchovies
Art McKinney Style – add blackened chicken

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

Warm Beet Salad
roasted beets over mixed greens with candied walnuts, marinated goat cheese,
and a garden herb vinaigrette


* 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

SHRIMP AND GRITS
with shitake mushroom and apple wood smoked bacon and a side of dressed field greens

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

MARINATED SKIRT STEAK
marinated in fresh herbs and extra virgin olive oil, cooked medium and sliced thin, served with French fries and a side of dressed field greens

PAN SEARED SCALLOPS
served Iron Horse style with shrimp demi-glace, apple wood smoked bacon polenta,
and French beans

NEW WALLY JONES MEATLOAF
made with veal, pork, beef, lamb, fresh vegetables, and oats served with whipped potatoes, French beans, and a Makers Mark whiskey gravy

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


From the Panini Press

Cuban
braised pork, ham, swiss, pickle, mayonnaise, and whole grain mustard

Veggie
fire roasted tomato and basil mayo, shitake mushroom, spinach, roasted red pepper, and fresh mozzarella


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 or a side order of Fries

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, or Blue Cheese
add bacon
Aussie-style with over easy egg

GREAT NORTHERN BARBECUE PLATTER
house-made, pulled pork barbecue North Carolina style 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

MAHI SANDWICH
Marinated Mahi pan seared and seved on a Kaiser with lettuce, tomato, and a sriracha sauce vert

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

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