Dine-in Lunch Menu

Virginia Inn Lunch

From 11:30am – 4pm weekdays

 

Small plates

Hand cut house fries 8 GF AV
With garlic aioli

Crispy Brussels sprouts 12 AGF AV
Soy, balsamic glaze

Penn Cove mussels 24 AGF
White wine, butter, garlic, grilled baguette

Calamari 16 GF
Crispy Calamari, ancho chili glaze, fresh lime

Smoked Salmon 18 AGF
Crostini, dill crème, capers, pickled onion

Pork Belly 15 GF
Apple, fennel, arugula, tomato jam, red wine reduction

Braised Winter Greens 11 GF AV

Kale, Swiss chard, evoo, garlic, red pepper flake

Blistered Carrots 11 GF

Turmeric, thyme, cumin

 

Salads and Soup

Add to any salad:
Grilled chicken, blackened tofu 10, smoked salmon, grilled salmon 12, prawns, steak 13

Roasted Butternut Squash Salad 16 GF AV

Kale, dried cranberries, pepitas, apple cider vinaigrette

Caesar Salad 15 AGF
Romaine, baguette crisps, Grana Padano, Spanish anchovy, house Caesar dressing

Blue Cheese Steak Salad 26 GF

Grilled 7 oz medallions (Theres Mejor), romaine, red onion, cucumber, cherry tomato, blue cheese dressing

Soup du Jour 9
Chef’s special

Salmon and clam chowder 9 GF
Seattle classic, clams, salmon, herbs, cream

Chicken and Andouille Gumbo 16 GF
Andouille sausage, chicken, Cajun roux, rice

 

Sandwiches

Served with house made chips.
Sub hand cut fries, small green salad, or soup for $3

Classic Reuben 19
House corned beef, Gruyere, braised cabbage, mustard seed, Russian dressing

Fried Chicken Sandwich 19 AGF
Napa cabbage, pickles, chipotle aioli, sweet chili sauce

Salmon Sandwich 20 AGF
Blackened salmon with pesto aioli, arugula, avocado on a brioche bun

*V.I. Cheeseburger 19 AGF
RR Ranch sirloin, Tillamook white cheddar, caramelized onions, lettuce, tomato, garlic aioli, hand cut fries
Substitute a Beyond Burger for $2 more

Veggie Sandwich 18 AGF AV
Roasted red bell pepper, caramelized onions, grilled squash, mixed greens, sun dried tomato aioli, and Tillamook white cheddar, on Macrina ciabattta

 

Entrees

Cioppino 28 AGF
Prawns, mussels, calamari, rockfish, tomato-saffron broth with crostini

Mushroom Tagliatelle 26
Wild mushrooms, sherry cream sauce, Grana Padano, fresh tagliatelle

Fish and Chips 19 GF
Washington coast Pacific Rockfish, hand cut fries, house tartar

Blackened Tofu 22 GF AV
Grilled asparagus, roasted Brussels sprouts, cherry tomatoes, vegan pesto

Beef  Short Ribs 28 GF

Slow braised beef short ribs, creamy parmesan polenta, red wine demi

Dessert

Broadbent 10 yr Tawny Port 12
Carrot Cake 10 GF

Basque Cheesecake 12 GF
Chocolate Espresso Cake 10 GF
Gelato 8

Beverage Menu

Coffee, Iced Tea, Hot Cocoa, 4.5
Lemonade, Coke, Diet Coke, Sprite, Cranberry, Grapefruit, Orange Juice 4
Ginger Beer, Topo Chico Sparkling Mineral Water 5
Barnes & Watson tea: English Breakfast, Earl Grey, Mint, Green, Tropical Rooibos, Chamomile 4.5

On Tap

Black Raven – Trickster IPA 6.8% 7.5
Everybody’s – Mountain Mama Pale Ale 5.8% 7.75
Seapine – Citra IPA 6.6% 7.50
Chuckanut – Pilsner 4.9% 7.75
Stoup – Robust Porter 6.2% 7.75
Maritime Pacific – Old Seattle Lager 4.3% 6.75
ROC – Julep Hibiscus Rosé Dry Cider 6.4% 7.75
3 Rotating taps – Ask your server

Bottles/Cans

Rainier 16oz Tall Boy 4.75
Vander Ghinste Oud Bruin Belgian Ale 11.5oz 9
Clausthaler N/A Beer 5
San Juan Seltzer Cran/Raspberry 5.5
San Juan Seltzer Huckleberry 5.5

Bubbles

2017 Kila Cava Brut – Pendes, SP 10/40
N.V. Scarpetta Timida Sparkling Rose Brut – IT 12/48
N.V. Drappier Carte d’Or Brut Champagne – FR 69

White/Rosé

2020 Domaine de l’Amauve Rose D’Yvonne – Vaucluse FR 13/52
2018 Cooper Mountain Pinot Gris – Willamette Valley, OR 9.5/38
2020 Taiac Sauvignon Blanc – Perigord, FR 10/40
2018 Domaine Perraud, Macon Villages – Burgundy, FR 15/60
2018 Sparkman Cellars “Lumiere,” Chardonnay – Columbia Valley, WA 14/56
2017 Cantina Terlano Vorberg Riserva Pinot Bianco, DOC – Alto Adige, IT 87

Reds

2017 Catena Malbec – Mendoza, AR 11/44
2019 Honoro Vera Tempranillo – Rioja, SP 9.5/38
2019 Syncline Subduction Red Rhone Blend – Columbia Valley, WA 14/56
2019 Foris Pinot Noir – Rogue Valley, OR 13/52
2019 Cadence CODA Red Blend – Columbia Valley, WA 14/56
2019 Ridge Three Valleys Zinfandel – Sonoma, CA 14/56
2016 Castello Di Meleto Vigna Casi, Chianti Classico Riserva DOCG, IT 60
2010 Cafaggio Basilica Solatio, Chianti Classico Reserva DOCG, IT 70
2015 Cadence Ciel du Cheval Vineyard Red Blend, Red Mountain, WA 77
2019 Sparkman “Holler” Cabernet Sauvignon – Columbia Valley, WA 72
2015 Abeja, Cabernet Sauvignon – Columbia Valley, WA 87

Specialty Cocktails

Raspberry Lemon Twist (Shhh, it’s a lemon drop) 13
Citron vodka, Chambord, lemon juice, simple syrup

Downton Abbey 14
Gin, elderflower liqueur, lime, Prosecco

Black & Orange Manhattan 12
Bourbon, Amaro, Punt e Mes, chocolate and orange bitters

Yo La Tengo 13
Tequilla, Ancho Reyes, grapefruit liqueur, lime, salt

Hot Apple Pie 12
Bourbon, Tuaca, hot apple cider

Ginger Hot Toddy 12
Bourbon, Canton ginger liqueur, lemon

Ginger Spritz 12
Lillet, Prosecco, ginger beer, candied ginger

GF= Gluten Free | AGF= Available gluten free | AV= Available Vegan
*The King County Health Department reminds you that eating under cooked or raw foods may result in food borne illness.
A 20% gratuity will be added to all parties of 6 or more AND to any unsigned credit card receipts.