Sunday – Thursday 5:00pm – 10:00pm
Friday – Saturday 5:00pm – 11:00pm
Marinated Olives 7
Soup du Jour 8
Prepared in house with fresh ingredients.
Charcuterie 13 / 18
A sampling of domestic and imported cured meats with home made accompaniments.
Prepared according to the chef’s whim. Please ask your server.
Smoked Salmon 11
Jensen’s Smokehouse wild caught salmon with house made pickles.
Pork Belly 11
From Carlton Farms with an apple brandy purée and a broccolini and mushroom glaze.
Polenta crusted calamari, fried and served with chipotle aioli.
Mussels Marinières 11
Locally sourced mussels steamed with shallots, garlic and white wine.
Crab Cake 13
Deep sea red crab, lightly breaded and seared, served with arugula and shaved fennel.
Cheese Plate 14
A selection of three artisanal cheeses. Served with Macrina baguette.
Moules Frites 16
Taylor Farms mussels sautéed with shallots, garlic and white wine. Served with hand cut fries.
Beef Bourguignon 21
A French bistro classic, beef braised in red wine with potatoes, carrots, onions and mushrooms in a rich, velvety brown sauce.
Alaskan Sockeye Salmon 23
Pan seared in a beurre blanc sauce and served with Brussels sprouts, walnuts and cranberries.
New York Steak 24
Served with Yukon gold mashed potatoes, chanterelle mushrooms, broccolini and bordelaise sauce.
Pan Seared Scallops 24
On a bed of couscous with roasted Brussels sprouts, butternut squash purée and proscuitto.
Portobello/Squash Risotto 19
Prepared with roasted butternut squash and parmigiano reggiano.
Duck Confit 21
A French bistro classic served with lentils and braised greens.
Fish and Chips 15
Locally sourced fish fried in a gluten-free batter served with hand cut frites and house made tartar sauce.
The V.I. Cheeseburger 15
Double R Ranch beef with lettuce, tomato, red onion, Tillamook cheddar cheese and garlic aioli. Served on Macrina brioche bun.
Add alderwood smoked bacon +2
Brussels Sprouts 7
Braised Greens 7
Kale, Chard and Mustard Greens, braised in garlic, chili and white wine.
Hand-Cut Frites 6
Butter Lettuce Salad 12
With pear slices, hazelnuts, cranberries and blue cheese in a pear nectar vinaigrette.
Caesar Salad 12
Romaine, Parmesan, croutons and Caesar dressing.
Crab Louie 17
Deep sea red crab meat with lettuce, avocado, egg, cherry tomato and house made Louie Dressing.
Salade Niçoise 17
A Virginia Inn favorite. Served with seared albacore tuna, haricots certs, cherry tomatoes, red potatoes and Niçoise olives.
Beet and Arugula Salad 12
Roasted and marinated beets, arugula, feta and pepitas.
Grilled Chicken +6
Grilled Salmon +7
Smoked Salmon +7