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Menu


Lunch

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.

Dungeness Crab Louie      18

Local Dungeness Crab served with tomato, avocado, hardboiled egg, and house made Louie dressing on a bed of greens.

Beet and Arugula Salad       13

Roasted and marinated beets, arugula, feta and pepitas.

Couscous & Pea Vine Salad      14

Israeli couscous, peas, pea vines and feta cheese in a Dijon mustard vinaigrette.

Caesar Salad       13

Romaine, Parmesan, croutons and Caesar dressing.

Salad Additions:

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

Sandwiches

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

Philly Cheesesteak      14

Hot roast beef and caramelized onions with smoked mozzarella and Mama Lil’s peppers on a potato roll with horseradish mayo.

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       15

Grilled Coho 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.

Chicken and Sausage Gumbo       14

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