Ode to the Chesapeake

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

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