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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.

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

Grilled, and served with an orange beurre blanc sauce, mashers, and a vegetable medley.

New York Steak       24

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

Pan Seared Scallops       24

Served over couscous and asparagus with a ramp puree.

Fiddlehead Risotto       19

Prepared with sautéed fiddlehead ferns, ramp puree, peas, 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

Sides

Sauteed Asparagus      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       17

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

Pea Vine and Couscous Salad       12

This popular salad is back with fresh pea vines, feta, tomatoes, and a dijon 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