Dinner Menu

Appetizers

  • HERB-ROASTED, GARLIC BUTTER GRILLED CHESAPEAKE BAY OYSTERS

    1⁄2 dozen$14|
    On the half shell with smoldering herbs.
  • “V” STYLE OYSTERS

    $18
    Topped with crab, spinach and artichokes and baked.
  • SAUTÉED MUSSELS

    $12
    Tossed in chipotle-lime broth with diced tomatoes, cilantro and grilled baguette.
  • GRILLED PORTABELLA

    $9
    Layered with goat cheese, avocado purée, tomato chutney, pickled red onion and zesty greens.
  • CRISPY TENDER BABY BACK RIBS

    $11
    Tossed in a jalapeño-buttermilk dressing, topped with fried onion straws.
  • CRISPY JUMBO GULF OYSTERS

    $12
    Served with chipotle cocktail and spicy remoulade.
  • COLOSSAL LUMP CRAB TOWER

    $70
    Over 1 lb. of 100% pure lump crab meat served with dijonnaise and warm balsamic butter dipping sauces.
  • CRISPY PHYLLO-ENCRUSTED BRIE

    $10
    Topped with dried cherry, bourbon-sorghum glaze and toasted almonds.
  • CHAR-GRILLED OCTOPUS

    $14
    And twice-fried fingerling potatoes with bacon-artichoke vinaigrette and roasted garlic aioli.
  • HOUSE-CURED LOCAL CHARCUTERIE

    Tasting$8|
    2 for$15|
    4 for$25|
    Served with smoked bourbon mustard, seasonal pickled vegetables and lavash cracker.
  • ARTISAN CHEESE PLATE

    Tasting$8|
    2 for$15|
    4 for$25|
    Served with apricot mostarda, olive oil cured mushrooms and lavash cracker.
  • FRIED BRUSSELS SPROUTS AND COUNTRY HAM

    $8
    Tossed in a whole grain mustard vinaigrette and topped with shaved manchego cheese.
  • SOUTHERN-FRIED QUAIL LEGS

    $10
    Served with a potato purée and smoked bacon-cracked pepper gravy.

Raw Bar

Ask your server about
additional Raw Bar items
to serve more people

  • OYSTERS ON THE HALF SHELL

    CHESAPEAKE BAY, VA$2.25|
    EAST COAST Larger, smoother shells, higher salinity and mineral flavors$3|
    WEST COAST Smaller, deeper and jagged shells, tropical notes, brighter flavor and sweeter$3|
    served with your choice of Cucumber Mignonette, Chipotle Cocktail or Champagne Ice
  • “V” TOWER

    $125
    Chilled 1⁄2 lb. lobster, 10 oz. King crab leg, colossal crab, East and West coast oysters, jumbo shrimp, peel & eat shrimp, and mussels.
  • RIVER TOWER

    $60
    Chilled 1⁄2 lb. lobster, jumbo shrimp, oysters on the half shell, colossal lump crab and mussels.
  • KING CRAB LEGS

    $MKT price
    Steamed or chilled.
  • CHILLED JUMBO SHRIMP

    $2.75
    Served with chipotle cocktail sauce.
  • PEEL & EAT SHRIMP

    1⁄4 lb.$8|
    1⁄2 lb.$15|
    1 lb.$28|
    steamed or chilled
  • COLOSSAL LUMP CRAB

    $7 per oz.
    steamed or chilled
  • HALF-POUND LOBSTER

    $16
    Steamed or chilled.

Salads & Soups

  • CRISPY FRIED AVOCADO

    $12
    Filled with gulf shrimp, bay scallops, and lump crab tossed in house-made aioli with lemon, capers and dill atop a bed of baby mixed greens.
  • FRIED GREEN TOMATO AND BIBB LETTUCE

    $9
    With goat cheese, crispy country ham and buttermilk dressing.
  • BABY GREENS

    $8
    Tossed in chipotle vinaigrette and topped with charred tomatoes, heirloom carrots, cucumbers and fried onion straws.
  • GRILLED MARINATED ROMAINE HEARTS

    $10
    Served with smoked bourbon mustard, herb-toasted brioche, shaved manchego cheese and a roasted garlic aioli.
  • GRANNY SMITH APPLE SALAD

    $9
    With bleu cheese, toasted pumpkin seeds, grapes and zesty greens tossed with pecan-vanilla bean vinaigrette.
  • CHILLED SEAFOOD SALAD

    $14
    With octopus, shrimp and mussels served over fingerling potatoes and spicy greens with fresh squeezed lemon and extra virgin olive oil.
  • CHILLED 1⁄2 LB LOBSTER STUFFED WITH GULF SHRIMP, BAY SCALLOPS AND LUMP CRAB

    $26
    With lemon, capers and dill served with baby greens and cherry tomatoes.
  • SMOKED CHICKEN AND CORN CHOWDER

    Cup$5|
    Bowl$8|
    Garnished with cornbread croutons.
  • SOUP OF THE DAY

    Cup$5|
    Bowl$8|
  • GRILLED PORTABELLA

    $9
    layered with goat cheese, avocado purée, tomato chutney, pickled red onion and zesty greens

Entrees

  • Maker’s 46® Barrel Plank-Smoked Salmon

    $21
    Served with balsamic-glazed fingerling potatoes, southern okra ratatouille and lemon-caper aioli
  • Seared Diver Scallops

    substitute LUMP CRAB CAKES$26|
    substitute SAUTEED GULF SHRIMP$21|
    $28
    Served over tasso ham cheddar grits, southern succotash and finished with a smoky corn butter sauce
  • Crispy Grouper Cheek Po’Boy

    $15
    Topped with a creamy toasted mustard seed slaw, remoulade sauce and house-made pickles. Served with fries.
  • Blackened Rare Hawaiian Ahi Tuna

    Light$21|
    $32
    Topped with tomato and ginger chutney served over crispy parmesan grit cake.
  • Chilled Seafood Salad Po’Boy

    $18
    With gulf shrimp, bay scallops, and lump crab tossed in house-made aioli with lemon, capers and dill. Served with fries.
  • Fried Seafood Platter

    $34
    Grouper cheeks, diver scallops and jumbo shrimp served with twice-fried fingerling potatoes, creamy toasted mustard seed slaw and spicy remoulade sauce.
  • Crispy Grouper Cheeks and Gulf Shrimp

    $22
    Served over creamy lump crab-chive risotto, baby bok choy and finished with a spicy, smoked shrimp vinaigrette.
  • Seasonal Inspired Vegetables

    $14
    Chef John's creation with balsamic-glazed fingerling potatoes.
  • Bacon-Wrapped Pork Tenderloin

    $24
    Served with butternut squash and goat cheese gratin and a dried cherry, bourbon-sorghum glaze.
  • Crispy Chicken

    add LUMP CRAB$6|
    $18
    Layered and baked with avocado puree, muenster cheese and tomato, garnished with cilantro-pumpkin seed pesto and chili balsamic reduction.
  • Grilled Certified Angus Beef® Flat Iron Steak

    $18
    Topped with smoked bacon and caramelized onion jam served with fried mac & cheese.
  • THE Certified Angus Beef® “V” BURGER

    add BACON$2|
    $14
    Topped with melted house-made boursin cheese, onion straws and roasted garlic aioli served on a brioche bun. Served with fries.
  • GRILLED Certified Angus Beef ® FILET MIGNON

    add STEAMED ½ LOBSTER$16|
    $36
    Served over whipped potatoes, topped with lobster compound butter and natural reduction.
  • SLOW-BRAISED BEEF SHORT RIB

    $24
    With barbeque pan sauce and butter whipped potatoes topped with fried onion straws.
  • OVEN-ROASTED PULLED CHICKEN & CAVATAPPI PASTA

    substitute with JUMBO SHRIMP & DIVER SCALLOP$18|
    $12
    Tossed in green chile cream sauce with roasted corn, concasse tomatoes and pea tendrils.
  • SAUTÉED GULF SHRIMP

    16$with LUMP CRAB CAKES|
    18$with SEARED DIVER SCALLOPS|
    $14
    served over tasso ham and cheddar grits, southern succotash and finished with a smoky corn butter sauce
  • FISH & CHIPS

    $15
    grouper cheeks, house-made French fries and creamy toasted mustard seed slaw served with spicy remoulade sauce

Shareables

$6 each

  • FRIED MAC & CHEESE

    $6
  • TASSO HAM AND CHEDDAR GRITS

    $6
  • BALSAMIC-GLAZED FINGERLING POTATOES

    $6
  • BUTTERNUT SQUASH AND GOAT CHEESE GRATIN

    $6
  • CREAMY LUMP CRAB RISOTTO

    $6
  • HOUSE-MADE FRENCH FRIES

    $6
  • BUTTER WHIPPED POTATOES

    $6
  • FRIED GREEN TOMATOES

    $6
  • SEASONAL VEGETABLE

    $6
  • GRILLED ASPARAGUS

    $6
  • CRISPY PARMESAN GRIT CAKES

    $6
  • ROASTED CORN SUCCOTASH

    $6

Consuming raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of foodborne illness. Some foods may contain allergens.