slideshow image slideshow image slideshow image slideshow image slideshow image



Daily  11:30am – 3:15pm

Small Plates

Marinated Olives       7

Charcuterie       13 / 18

A sampling of domestic and imported cured meats with home made accompaniments.

Cheese Plate       15

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

Smoked Salmon       12

Wild caught salmon with house made pickles and dill chèvre.

Braised Greens       7

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

Hand Cut Frites       6


Soup and Salads

Soup du Jour       8

Prepared in house with fresh ingredients.

Salad Niçoise       18

A Virginia Inn favorite.  Served with seared albacore tuna haricots verts, 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.

Steak Salad        18

5 oz. Double R Ranch New York with pipits, radishes, red onions, and gorgonzola on mixed greens with a champagne vinaigrette.

Salad Additions:

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


Served with house made potato chips
Substitute small soup, salad or hand cut fries   +3

Grilled Vegetable       12

Grilled zucchini, onion, yellow squash and bell pepper with mozzarella, dressed with basil and sun-dried tomato.

Reuben Sandwich      14

Corned beef, sauerkraut and provolone with Louie dressing.

Turkey Club       14

Zoe’s preservative-free smoked turkey, bacon, avocado, lettuce, tomato, onion and house made aioli.

Grilled Chicken       13

On potato bread with lettuce, tomato, provolone and chipotle mayo.

Salmon Sandwich       16

Grilled Sockeye with tartar sauce, fennel, and arugula on a Macrina Brioche bun.

The V.I. Cheeseburger       14

Creekstone Natural beef with lettuce, tomato, red onion, Tillamook cheddar and garlic aioli.
Add applewood smoked bacon  +2

Large Plates

Quiche du Jour with Salad       13

Fresh quiche made daily with a spring mix salad (15 minute bake time).

Moules Frites       17

Locally sourced mussels steamed with shallots, garlic and white wine.  Served with hand cut fries.

Fish and Chips       15

Wild Alaskan Cod fried in a gluten-free batter served with our hand cut fries and tartar sauce.

Beef Bourguignon       16

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

Duck Confit      18

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

Chicken and Sausage Gumbo       14

A V.I. favorite, chock full of chicken and spicy Cajun Andouille sausage.