Dinner Menu

HERB-ROASTED, GARLIC BUTTER GRILLED CHESAPEAKE BAY OYSTERS ½ dozen on the half shell with smoldering herbs $22

“V” STYLE OYSTERS ½ dozen topped with colossal lump crab spinach and artichoke dip, baked $25

SAUTÉED MUSSELS tossed in chipotle-lime broth with diced tomatoes, cilantro and grilled baguette $15

GRILLED PORTABELLA layered with goat cheese, avocado puree, tomato chutney, pickled red onion and zesty greens $13

CRISPY TENDER BABY BACK RIBS Tossed in a jalapeno-buttermilk dressing and BBQ sauce, topped with fried onion straws $12

CRISPY JUMBO GULF OYSTERS served with chipotle cocktail and spicy remoulade $15

COLOSSAL LUMP CRAB TOWER Over 1lb. of 100% pure lump crab meat served with dijonnaise and warm balsamic butter dipping sauces. MKT price

‍CRISPY PHYLLO-ENCRUSTED BRIE topped with a dried cherry, bourbon-sorghum glaze and toasted almonds $14

CHAR-GRILLED OCTOPUS Served with twice-fried fingerling potatoes, accompanied by bacon-artichoke vinaigrette and roasted garlic aioli $18

HOUSE-CURED LOCAL CHARCUTERIE BOARD served with smoked bourbon mustard, seasonal pickled vegetables and lavash cracker Tasting $9 | 2 for $16 | 4 for $26

ARTISAN CHEESE BOARD served with apricot mostarda, olive oil cured mushrooms and lavash cracker Tasting $9 | 2 for $16 | 4 for $26

FRIED BRUSSELS SPROUTS AND COUNTRY HAM tossed in a whole grain mustard vinaigrette and topped with shaved manchego cheese $12

BAKED LUMP CRAB SPINACH AND ARTICHOKE DIP Topped with Parmesan cheese and served with a grilled baguette $18

ADD JUMBO LUMP CRAB $12

MAKER’S 46® BARREL PLANK-SMOKED SALMON served with balsamic-glazed fingerling potatoes, southern okra ratatouille and lemon-caper aioli $29

SEARED DIVER SCALLOPS served over tasso ham cheddar grits, southern succotash, and finished with a smoky corn butter sauce $42

Substitute LUMP CRAB CAKES $36

Substitute SAUTÉED GULF SHRIMP $28

CRISPY GROUPER CHEEK PO’BOY topped with a creamy toasted mustard seed slaw, remoulade sauce, and house-made pickles. Served with fries $20

BLACKENED HAWAIIAN AHI TUNA Seared rare topped with tomato and ginger chutney served over crispy parmesan grit cake and bok choy Light $27 | Entree $46

CHILLED SEAFOOD SALAD PO’BOY With gulf shrimp, bay scallops, and lump crab tossed in house-made aioli with lemon, capers, and dill Served with fries $22

SEAFOOD PLATTER Prepared tempura fried, broiled or blackened. Grouper cheeks, diver scallops and jumbo shrimp served with twice-fried fingerling potatoes, creamy toasted mustard seed slaw and spicy remoulade sauce $44

CRISPY GROUPER CHEEKS AND GULF SHRIMP Served over creamy lump crab and chive risotto, baby bok choy, and seasonal vegetables finished with a spicy, smoked shrimp vinaigrette $30

BACON-WRAPPED PORK TENDERLOIN Served with butternut squash and goat cheese gratin, seasonal vegetables, and a dried cherry, bourbon-sorghum glaze $28

‍CRISPY CHICKEN Served with fried fingerling potatoes and grilled asparagus, layered and baked with avocado puree, Muenster cheese, and tomatoes, garnished with cilantro pumpkin seed pesto and chili balsamic reduction $25 Add JUMBO LUMP CRAB $12

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12 OZ. GRILLED Certified Angus Beef ® NY STRIP STEAK Topped with smoked bacon, caramelized onion jam, and natural reduction, served with fried mac & cheese cake and seasonal vegetables $42

THE Certified Angus Beef ® “V” BURGER topped with melted house-made boursin cheese, onion straws and roasted garlic aioli served on a brioche bun. Served with fries $20‍

add BACON $2

8 OZ. GRILLED Certified Angus Beef ®FILET MIGNON Served over whipped potatoes and grilled asparagus, topped with lobster compound butter and natural reduction $49

add 6OZ. LOBSTER TAIL $30

SLOW-BRAISED BEEF SHORT RIB With barbeque pan sauce, butter-whipped potatoes, and sautéed seasonal vegetables topped with fried onion straws $32

JUMBO SHRIMP & DIVER SCALLOPS CAVATAPPI PASTA tossed in green chile cream sauce with sautéed succotash, shredded parmesan and pea tendrils $37

substitute with OVEN ROASTED PULLED CHICKEN $24

TWIN-LOBSTER TAILS two 6 oz. tails broiled and topped with herb butter, served with butter whipped potatoes, sautéed seasonal vegetables and drawn butter $69

JV-SEAFOOD TRIO Chef's creation of two diver scallops, 6 oz. lobster tail and 3 oz. of blacked ahi tuna topped with tomato and ginger chutney, served over creamy crab with chive risotto and grilled asparagus $75

SEASONAL INSPIRED VEGETABLES Chef John's creation with balsamic-glazed fingerling potatoes $25