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Menu


Dinner

Sunday – Thursday  5:00pm – 10:00pm
Friday – Saturday     5:00pm – 11:00pm

Small Plates

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.

Wild Pacific Prawns       13

Prepared according to the chef’s whim. Please ask your server.

Smoked Salmon       12

Wild caught salmon with house made pickles.

Pork Belly       12

From Carlton Farms with WA cherry-verbena compote.

Calamari       11

Fried in a gluten-free batter and served with chipotle aioli.

Mussels Marinière       11

Locally sourced mussels steamed with shallots, garlic and white wine.

Crab Cake       14

Peekytoe crab, lightly breaded and seared, served with a chilled corn and black eyed pea relish.

Cheese Plate       15

A selection of three artisanal cheeses. Served with Macrina baguette.

Large Plates

Moules Frites       17

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       24

Grilled, and served with an heirloom cucumber-feta relish, mashers, and a vegetable medley.

New York Steak       25

Served with Yukon gold mashed potatoes, mushrooms, asparagus, and bordelaise sauce.

Pan Seared Scallops       25

Served over couscous and with French green beans and cherry tomatoes in a lemon parsley sauce.

Risotto Primavera     20

Prepared with fresh spring vegetables.

Seared Duck Breast       23

Baked and finished in a fig red wine reduction. Served with baby carrots, French green beans, and a creamy sweet corn polenta.

Fish and Chips       16

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

Sides

Sauteed Green Beans      7

Braised Greens       7

Kale, Chard and Mustard Greens, braised in garlic, chili and white wine.

Hand-Cut Frites       6

Salads

Dungeness Crab Louie       18

Local Dungeness crab meat with lettuce, avocado, egg, cherry tomato and house made Louie Dressing.

Salade Niçoise       18

A Virginia Inn favorite.  Served with seared albacore tuna, haricots certs, cherry tomatoes, red potatoes and Niçoise olives.

Spinach Salad       13

Served with feta, figs, and pistachios in an apricot vinaigrette.

Beet and Arugula Salad        12

Roasted and marinated beets, arugula, feta and pepitas.

Caesar Salad       12

Romaine, Parmesan, croutons and Caesar dressing.

Salad Additions:

Grilled Chicken          +6
Grilled Salmon           +7
Smoked Salmon         +7

Desserts

Chocolate Decadence      7

Carrot Cake                       7

Tiramisu                           7