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5:00pm – 10:00pm

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 apple compote.

Calamari       11

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

Mussels Marinière       11

Penn Cove mussels steamed with shallots, garlic and white wine.

Crab Cake       14

Peekytoe crab, lightly breaded and seared.

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      22

A French bistro classic, beef braised in red wine with potatoes, carrots, onions, and mushrooms in a rich, velvety brown sauce.

Pan Seared Halibut       28

Fresh halibut served with summer succotash and mashed potatoes.

New York Steak       26

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

Pan Seared Scallops       25

Served over faro with French green beans and chanterelles with a lemon basil sauce.

Summer Vegetable Risotto      22

Creamy parmesan risotto with fresh seasonal vegetables.

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


Braised Greens       7

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

Hand-Cut Frites       6


Salade Niçoise       18

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

Dungeness Crab Louie       18

Local Dungeness crane served with tomato, avocado, hard-boiled egg, and house made Louie dressing on a bed a greens.

Beet and Arugula Salad        13

Roasted and marinated beets, arugula, feta and pepitas.

Couscous & Pea Vine Salad       14

Israeli couscous, peas, pea vines and feta cheese in a Dijon mustard vinaigrette.

Caesar Salad       13

Romaine, Parmesan, croutons and Caesar dressing.

Salad Additions:

Grilled Chicken          +6
Grilled Halibut           +9
Smoked Salmon         +7
Grilled Prawns           +7


Chocolate Decadence (GF)      7

Carrot Cake (GF)                       7

Tiramisu                           7