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Menu


Dinner

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       18

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.

Wild Sockeye Salmon       26

Grilled and served with a lemon beurre blanc, mashers and a vegetable medley.

New York Steak       27

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

Pan Seared Scallops       27

Served over couscous with French green beans and a basil pesto sauce.

Chanterelle Risotto      22

Creamy parmesan risotto with chanterelle mushrooms, butternut squash, and braised greens.

Duck Confit       22

A classic French bistro meal with green Le Puy lentils and braised greens.

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

Braised Greens       7

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

Brussels Sprouts      7

Hand-Cut Frites       6

Salads

Salade Niçoise       18

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

Beet and Arugula Salad        13

Roasted and marinated beets, arugula, feta and pepitas.

Waldorf Salad       16

Fresh chopped apples, celery, grapes, and walnuts with spring mix and a blue cheese dressing.

Caesar Salad       13

Romaine, Parmesan, croutons and Caesar dressing.

Salad Additions:

Grilled Chicken          +6
Grilled Salmon           +8
Smoked Salmon         +7
Grilled Prawns           +7

Desserts

Chocolate Decadence (GF)      7

Carrot Cake (GF)                       7

Tiramisu                           7