Masterful
Master sommelier Alpana Singh is the owner of Seven Lions. Photo: Jeff Schear Visuals
Executive chef
Chris Curren, chef de cuisine Patrick Russ and pastry chef Karianne Soulsby created the menu for Seven Lions. Photo: Jeff Schear Visuals
Dine in style
The main dining room, defined by dark hardwood floors and bronze-tinted stucco walls, seats 85. Reclaimed lumber from an Indiana barn is installed throughout the space. Photo: Anthony Tahlier
Mosey up
The bar area seats 30, with ample room for mingling. Photo: Anthony Tahlier
Decadent
The brunch menu features a variety of pastries, including this caramel bacon éclair with salted caramel and brown sugar custard. Photo: Anthony Tahlier
Sweet tooth
Pastry chef Karianne Soulsby also created this chocolate cherry coffee cake for the brunch menu. It’s filled with chocolate cheese. Photo: Anthony Tahlier
Knife and fork
The restaurant has an extensive lunch menu with a variety of sandwiches, including this ham, egg and cheese sandwich featuring Virginia Surryano Ham. Photo: Anthony Tahlier
Start it off
A favorite appetizer on the dinner menu is steamed clams with bacon and fried bread croutons. Photo: Anthony Tahlier
A classic
Featured under the Clubhouse Classic section of the menu is the relish tray, which includes artisanal meats, cheese, seafood and accouterments. Photo: Anthony Tahlier
From the sea
A specialty of the house is Loup De Mer, which features mussels in a spicy tomato broth. Photo: Anthony Tahlier
Meaty
Another specialty is this wild boar chop with bourbon barbecue and charred leeks and figs. Photo: Anthony Tahlier
Meal ender
A signature dessert is this bourbon banana split. Photo: Anthony Tahlier
