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Menu


Lunch

Daily  11:30am – 3:30pm

Small Plates

Marinated Olives       7

Charcuterie       13 / 18

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

Cheese Plate       14

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

Smoked Salmon       11

Jensen’s Smokehouse 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.

Dungeness Crab Louie       18

Local Dungeness crab meat with lettuce, avocado, egg, cherry tomato and house made Louie Dressing.

Salad Niçoise       17

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

Sandwiches

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

Grilled Vegetable       12

Portobello mushrooms and roasted red pepper with a sun-dried tomato aioli, fresh mozzarella and mixed greens.

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       15

Pan seared 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       16

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

Chicken and Sausage Gumbo       14

Cajun andouille sausage, chicken, peppers and thickened with a gluten-free flour and served over rice.

Fish and Chips       14

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      16

A French bistro classic served with lentils.