Summer Restaurant Week Dinner Menu
Appetizer
Choice of One
She Crab Soup
Our spicy version with cream & sherry.
Fisherman’s Wedge
A fresh cut wedge of iceberg lettuce
topped Maytag blue cheese dressing,
diced tomato, and bacon bits.
Tuna Stuffed Avocado
Fresh avocado stuffed with Tuna Poke
with pineapple, mango and cilantro.
Entree
Chicken-Fried Oysters
Served over a sweet onion cream sauce
and topped with chive oil.
Choice of One
Paella Americana
Shrimp, clams, mussels, and chorizo,
sautéed in saffron rice with roasted
peppers, caramelized onions and peas.
Garlic Butter Jumbo Shrimp
Sautéed with garlic, crushed red pepper &
lemon, served over linguini.
Ole Virginia Rockfish
Locally caught VA Rockfish pan seared,
served over braised leek and corn, and
finished with a citrus coulis.
Monkfish Risotto
Baked Monkfish loin, served over a
lobster cream risotto with asparagus .
Island Chicken Salad
Fresh greens mix, roasted cashews, and orange segments, shiitake mushrooms with a
ginger-soy dressing.
Dessert
White Chocolate Raspberry Bread
Pudding
Choice of one
Coconut Custard Oatmeal Pie
$35.00/ person, NOT including Tax or Tip