Ode to the Chesapeake
Posted on
February 18, 2022
We’re bringing the bounty of the Eastern Seaboard to you, paired with our award-winning wines for this special long weekend (March 3rd-7th). Chef Tim Moore has crafted a delicious seafood menu sourced from the coast and Big Island Aquaculture will be shucking their oysters, served on the half shell direct from the beautiful, pristine body of water nestled between the York River and the Mobjack Bay in Hayes, Virginia. Come enjoy live music (Sat. and Sun.), mountain views, and exceptional Virginia wines enjoyed in your choice of Tasting Room (indoor) or Patio reservations (pending weather). No entrance fee, reservations strongly recommended and can be made HERE.

In addition to our Virginia Table favorites, we will be offering:
Freshly Shucked Oysters, Big Island Aquaculture
Champagne Vinegar Mignonette, Cocktail Sauce, Lemon
1/2 dozen 14
Dozen 24
Buttermilk Fried Blue Catfish 18
Savoy Cabbage Coleslaw, Piquillo Pepper Tartar, Lemon
Baked Big Island Oysters 16
Smoked Hollandaise, Perigord Truffle
Tom’s Cove Clam Chowder 12
Littleneck Clams, Espelette, Oyster Cracker
Pan-Seared Stripe 27
Carrot, Zucchini, Nuac Cham, Kombu Dashi
Whole Roasted Black Sea Bass (serves two) 60
Wild Rice Pilaf, Confit Dutch Potatoes, Herbed Oil
Key Lime Tart 12
Toasted Meringue, Candied Lime