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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.

Prawns       13

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.

Calamari       10

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.

Large Plates

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.

Salad Additions:

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


Chocolate Decadence      7

Carrot Cake                       7

Tiramisu                           7