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Virginia Inn
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30 | 31 | 9/1 | 2 | 3 | 4 | 5 |
Elevated Pub Fare and Local Brews
Ratings
Reviews
Photos
Menu
A sampling of domestic and imported cured meats with home made accompaniments
A selection of three artisanal cheeses. Served with Macrina Bakery baguette
Jensen's Smokehouse wild caught salmon with house made pickles and dill chèvre
Kale, Chard and Mustard Greens, braised in garlic, chili and white wine
Prepared in house with fresh ingredients
Mixed organic greens, shallot and herb vinaigrette
Roasted and marinated beets, arugula, feta and pepitas
Romaine, Parmesan, croutons and Caesar dressing
A Virginia Inn favorite. Served with seared albacore tuna haricots verts, cherry tomatoes, red potatoes and Niçoise olives
Deep sea red crab meat with lettuce, avocado, egg, cherry tomato and house made Louie Dressing
Slow braised pulled pork, cabbage slaw, pickle and chipotle aioli
Portobello mushrooms and roasted red pepper with a sun-dried tomato aioli, fresh mozzarella and mixed greens
Zoe's preservative-free smoked turkey, bacon, avocado, lettuce, tomato, onion and house made aioli
On potato bread with lettuce, tomato, provolone and chipotle mayo
Pan seared Sockeye with tartar sauce, fennel and arugula on a Macrina Brioche bun
Creekstone Natural beef with lettuce, tomato, red onion, Tillamook cheddar and garlic aioli
Fresh quiche made daily with a spring mix salad (15 minute bake time)
Locally sourced mussels steamed with shallots, garlic and white wine. Served with hand cut fries
Cajun andouille sausage, chicken, peppers and thickened with a gluten-free flour and served over rice
Locally sourced fish fried in a gluten-free batter served with our hand cut fries and tartar sauce
Prepared in house with fresh ingredients
A sampling of domestic and imported cured meats with home made accompaniments
Prepared according to the chef's whim. Please ask your server
Jensen's Smokehouse wild caught salmon with house made pickles
From Carlton Farms with an apple brandy purée and a broccolini and mushroom glaze
Polenta crusted calamari, fried and served with chipotle aioli
Locally sourced mussels steamed with shallots, garlic and white wine
Deep sea red crab, lightly breaded and seared, served with arugula and shaved fennel
A selection of three artisanal cheeses. Served with Macrina baguette
prepared in house with fresh ingredients
A sampling of domestic and imported cured meats with home made accompaniments
Prepared according to the chef's whim. Please ask your server
Jensen's Smokehouse wild caught salmon with house made pickles
From Carlton Farms with an apple brandy purée and a broccolini and mushroom glaze
Polenta crusted calamari, fried and served with chipotle aioli
Locally sourced mussels steamed with shallots, garlic and white wine
Deep sea red crab, lightly breaded and seared, served with arugula and shaved fennel
A selection of three artisanal cheeses. Served with Macrina baguette
Taylor Farms mussels sautéed with shallots, garlic and white wine. Served with hand cut fries
Served with oven-roasted artichokes, braised greens, sun-dried tomatoes and basil-pesto quinoa
Served with Yukon gold mashed potatoes, chanterelle mushrooms, broccolini and bordelaise sauce
On a bed of couscous with roasted Brussels sprouts, butternut squash purée and proscuitto
Prepared with roasted butternut squash and parmigiano reggiano
Braised chicken with bacon, olives and citrus. Served over fingerling potatoes
Locally sourced fish fried in a gluten-free batter served with hand cut frites and house made tartar sauce
Double R Ranch beef with lettuce, tomato, red onion, Tillamook cheddar cheese and garlic aioli. Served on Macrina brioche bun
Kale, Chard and Mustard Greens, braised in garlic, chili and white wine
Sautéed with garlic and savory herbs
Mixed organic greens, shallot and herb vinaigrette
Romaine, Parmesan, croutons and Caesar dressing
Deep sea red crab meat with lettuce, avocado, egg, cherry tomato and house made Louie Dressing
A Virginia Inn favorite. Served with seared albacore tuna, haricots certs, cherry tomatoes, red potatoes and Niçoise olives
Roasted and marinated beets, arugula, feta and pepitas
A bourbon base with dollops of Punt e Mes, Luxardo, OJ and finished with a dash of Cardamom bitters. Just what the doctor ordered!
Jazzy Yazi Ginger Vodka with some sweet and pucker power
This would be a pedestrian rum toddy except it's made with our homemade Spice Infused Barbancourt 8 year rum
A V.I. staff favorite; A New Amsterdam Gin Martini with Boissière Dry Vermouth, Tosolini Salizá Amaretto and Black Walnut Bitters
A luscious blend of Jim Beam, Amaro Montenegro and Gran Classico
Warm up with Brandy, Disaronno Amaretto, Godiva Dark Chocolate Liqueur and coffee. House made Shaken Cream and Chinese 5 Spice make it heavenly
Want it with your favorite spirit? Let us know!
A flight of three of our favorite rye whiskies
Fish Brewing, Olympia, WA
Ghostfish Brewing, Seattle, WA
Trumer Brewing, Berkeley, CA
Maritime Pacific Brewing, Seattle, WA
Georgetown Brewing, Georgetown, Seattle
Boundary Bay Brewing, Bellingham, WA
Old Stove Brewery, Seattle, WA
Silver City Brewery, Bremerton, WA
Georgetown Brewing, Georgetown, Seattle
Hale's Brewing, Freelard, Seattle
A classic from an excellent Sancerre producer
Crisp and clean with nectarine and mineral notes
Floral peach notes with bright acidity
Crisp and refreshing
Excellent Sancerre from a quality winemaker
Classic, dry Chablis with excellent minerality
An excellent vintage and winemaker, prime drinking time
An easy drinking Grenache/Syrah
Rich and velvety old vine Gamay
A well balanced Northwest Cabernet Sauvignon
Medium-bodied, slightly smoky flavors
Classic Grenache / Syrah from a top Rhone vintner
A classic amongst Chiantis
Primarily Merlot with Cab Franc and Cabernet Sauvignon. Rich and elegant
Tart red fruit and earthy notes
A wonderful Bordeaux from an excellent vintage. Average wine critics: rating: 89/100
Parker-91 points, Decanter-Four stars
This Bourdeaux is at prime drinking age (87/100 Parker)
Pinot Noir from a great Burgundy vintage
A class pinot from an excellent year. (90/100) "Les Epenots" Domaine Debray. A classic Pinot from and excellent year. (90/100 Wine & Spirits.)
Not too sweet, not too tart, crisp and refreshing
Delicate and well-balanced with a light creamy mineral texture
A fruity, refreshing sparkler
A favorite California sparkler
La Veuve, The Widow, is among the best
Societa Agricola San Felice, Casetelnuovo Gerardenga, Italy
A sampling of domestic and imported cured meats with home made accompaniments
A selection of three artisanal cheeses. Served with Macrina Bakery baguette
Jensen's Smokehouse wild caught salmon with house made pickles and dill chèvre
Kale, Chard and Mustard Greens, braised in garlic, chili and white wine
Prepared in house with fresh ingredients
Mixed organic greens, shallot and herb vinaigrette
Roasted and marinated beets, arugula, feta and pepitas
Romaine, Parmesan, croutons and Caesar dressing
A Virginia Inn favorite. Served with seared albacore tuna haricots verts, cherry tomatoes, red potatoes and Niçoise olives
Deep sea red crab meat with lettuce, avocado, egg, cherry tomato and house made Louie Dressing
Slow braised pulled pork, cabbage slaw, pickle and chipotle aioli
Portobello mushrooms and roasted red pepper with a sun-dried tomato aioli, fresh mozzarella and mixed greens
Zoe's preservative-free smoked turkey, bacon, avocado, lettuce, tomato, onion and house made aioli
On potato bread with lettuce, tomato, provolone and chipotle mayo
Pan seared Sockeye with tartar sauce, fennel and arugula on a Macrina Brioche bun
Creekstone Natural beef with lettuce, tomato, red onion, Tillamook cheddar and garlic aioli
Fresh quiche made daily with a spring mix salad (15 minute bake time)
Locally sourced mussels steamed with shallots, garlic and white wine. Served with hand cut fries
Cajun andouille sausage, chicken, peppers and thickened with a gluten-free flour and served over rice
Locally sourced fish fried in a gluten-free batter served with our hand cut fries and tartar sauce
Prepared in house with fresh ingredients
A sampling of domestic and imported cured meats with home made accompaniments
Prepared according to the chef's whim. Please ask your server
Jensen's Smokehouse wild caught salmon with house made pickles
From Carlton Farms with an apple brandy purée and a broccolini and mushroom glaze
Polenta crusted calamari, fried and served with chipotle aioli
Locally sourced mussels steamed with shallots, garlic and white wine
Deep sea red crab, lightly breaded and seared, served with arugula and shaved fennel
A selection of three artisanal cheeses. Served with Macrina baguette
prepared in house with fresh ingredients
A sampling of domestic and imported cured meats with home made accompaniments
Prepared according to the chef's whim. Please ask your server
Jensen's Smokehouse wild caught salmon with house made pickles
From Carlton Farms with an apple brandy purée and a broccolini and mushroom glaze
Polenta crusted calamari, fried and served with chipotle aioli
Locally sourced mussels steamed with shallots, garlic and white wine
Deep sea red crab, lightly breaded and seared, served with arugula and shaved fennel
A selection of three artisanal cheeses. Served with Macrina baguette
Taylor Farms mussels sautéed with shallots, garlic and white wine. Served with hand cut fries
Served with oven-roasted artichokes, braised greens, sun-dried tomatoes and basil-pesto quinoa
Served with Yukon gold mashed potatoes, chanterelle mushrooms, broccolini and bordelaise sauce
On a bed of couscous with roasted Brussels sprouts, butternut squash purée and proscuitto
Prepared with roasted butternut squash and parmigiano reggiano
Braised chicken with bacon, olives and citrus. Served over fingerling potatoes
Locally sourced fish fried in a gluten-free batter served with hand cut frites and house made tartar sauce
Double R Ranch beef with lettuce, tomato, red onion, Tillamook cheddar cheese and garlic aioli. Served on Macrina brioche bun
Kale, Chard and Mustard Greens, braised in garlic, chili and white wine
Sautéed with garlic and savory herbs
Mixed organic greens, shallot and herb vinaigrette
Romaine, Parmesan, croutons and Caesar dressing
Deep sea red crab meat with lettuce, avocado, egg, cherry tomato and house made Louie Dressing
A Virginia Inn favorite. Served with seared albacore tuna, haricots certs, cherry tomatoes, red potatoes and Niçoise olives
Roasted and marinated beets, arugula, feta and pepitas
A bourbon base with dollops of Punt e Mes, Luxardo, OJ and finished with a dash of Cardamom bitters. Just what the doctor ordered!
Jazzy Yazi Ginger Vodka with some sweet and pucker power
This would be a pedestrian rum toddy except it's made with our homemade Spice Infused Barbancourt 8 year rum
A V.I. staff favorite; A New Amsterdam Gin Martini with Boissière Dry Vermouth, Tosolini Salizá Amaretto and Black Walnut Bitters
A luscious blend of Jim Beam, Amaro Montenegro and Gran Classico
Warm up with Brandy, Disaronno Amaretto, Godiva Dark Chocolate Liqueur and coffee. House made Shaken Cream and Chinese 5 Spice make it heavenly
Want it with your favorite spirit? Let us know!
A flight of three of our favorite rye whiskies
Fish Brewing, Olympia, WA
Ghostfish Brewing, Seattle, WA
Trumer Brewing, Berkeley, CA
Maritime Pacific Brewing, Seattle, WA
Georgetown Brewing, Georgetown, Seattle
Boundary Bay Brewing, Bellingham, WA
Old Stove Brewery, Seattle, WA
Silver City Brewery, Bremerton, WA
Georgetown Brewing, Georgetown, Seattle
Hale's Brewing, Freelard, Seattle
A classic from an excellent Sancerre producer
Crisp and clean with nectarine and mineral notes
Floral peach notes with bright acidity
Crisp and refreshing
Excellent Sancerre from a quality winemaker
Classic, dry Chablis with excellent minerality
An excellent vintage and winemaker, prime drinking time
An easy drinking Grenache/Syrah
Rich and velvety old vine Gamay
A well balanced Northwest Cabernet Sauvignon
Medium-bodied, slightly smoky flavors
Classic Grenache / Syrah from a top Rhone vintner
A classic amongst Chiantis
Primarily Merlot with Cab Franc and Cabernet Sauvignon. Rich and elegant
Tart red fruit and earthy notes
A wonderful Bordeaux from an excellent vintage. Average wine critics: rating: 89/100
Parker-91 points, Decanter-Four stars
This Bourdeaux is at prime drinking age (87/100 Parker)
Pinot Noir from a great Burgundy vintage
A class pinot from an excellent year. (90/100) "Les Epenots" Domaine Debray. A classic Pinot from and excellent year. (90/100 Wine Spirits.)
Not too sweet, not too tart, crisp and refreshing
Delicate and well-balanced with a light creamy mineral texture
A fruity, refreshing sparkler
A favorite California sparkler
La Veuve, The Widow, is among the best
Societa Agricola San Felice, Casetelnuovo Gerardenga, Italy
A sampling of domestic and imported cured meats with home made accompaniments
A selection of three artisanal cheeses. Served with Macrina Bakery baguette
Jensen's Smokehouse wild caught salmon with house made pickles and dill chèvre
Kale, Chard and Mustard Greens, braised in garlic, chili and white wine
Prepared in house with fresh ingredients
Mixed organic greens, shallot and herb vinaigrette
Roasted and marinated beets, arugula, feta and pepitas
Romaine, Parmesan, croutons and Caesar dressing
A Virginia Inn favorite. Served with seared albacore tuna haricots verts, cherry tomatoes, red potatoes and Niçoise olives
Deep sea red crab meat with lettuce, avocado, egg, cherry tomato and house made Louie Dressing
Slow braised pulled pork, cabbage slaw, pickle and chipotle aioli
Portobello mushrooms and roasted red pepper with a sun-dried tomato aioli, fresh mozzarella and mixed greens
Zoe's preservative-free smoked turkey, bacon, avocado, lettuce, tomato, onion and house made aioli
On potato bread with lettuce, tomato, provolone and chipotle mayo
Pan seared Sockeye with tartar sauce, fennel and arugula on a Macrina Brioche bun
Creekstone Natural beef with lettuce, tomato, red onion, Tillamook cheddar and garlic aioli
Fresh quiche made daily with a spring mix salad (15 minute bake time)
Locally sourced mussels steamed with shallots, garlic and white wine. Served with hand cut fries
Cajun andouille sausage, chicken, peppers and thickened with a gluten-free flour and served over rice
Locally sourced fish fried in a gluten-free batter served with our hand cut fries and tartar sauce
Prepared in house with fresh ingredients
A sampling of domestic and imported cured meats with home made accompaniments
Prepared according to the chef's whim. Please ask your server
Jensen's Smokehouse wild caught salmon with house made pickles
From Carlton Farms with an apple brandy purée and a broccolini and mushroom glaze
Polenta crusted calamari, fried and served with chipotle aioli
Locally sourced mussels steamed with shallots, garlic and white wine
Deep sea red crab, lightly breaded and seared, served with arugula and shaved fennel
A selection of three artisanal cheeses. Served with Macrina baguette
prepared in house with fresh ingredients
A sampling of domestic and imported cured meats with home made accompaniments
Prepared according to the chef's whim. Please ask your server
Jensen's Smokehouse wild caught salmon with house made pickles
From Carlton Farms with an apple brandy purée and a broccolini and mushroom glaze
Polenta crusted calamari, fried and served with chipotle aioli
Locally sourced mussels steamed with shallots, garlic and white wine
Deep sea red crab, lightly breaded and seared, served with arugula and shaved fennel
A selection of three artisanal cheeses. Served with Macrina baguette
Taylor Farms mussels sautéed with shallots, garlic and white wine. Served with hand cut fries
Served with oven-roasted artichokes, braised greens, sun-dried tomatoes and basil-pesto quinoa
Served with Yukon gold mashed potatoes, chanterelle mushrooms, broccolini and bordelaise sauce
On a bed of couscous with roasted Brussels sprouts, butternut squash purée and proscuitto
Prepared with roasted butternut squash and parmigiano reggiano
Braised chicken with bacon, olives and citrus. Served over fingerling potatoes
Locally sourced fish fried in a gluten-free batter served with hand cut frites and house made tartar sauce
Double R Ranch beef with lettuce, tomato, red onion, Tillamook cheddar cheese and garlic aioli. Served on Macrina brioche bun
Kale, Chard and Mustard Greens, braised in garlic, chili and white wine
Sautéed with garlic and savory herbs
Mixed organic greens, shallot and herb vinaigrette
Romaine, Parmesan, croutons and Caesar dressing
Deep sea red crab meat with lettuce, avocado, egg, cherry tomato and house made Louie Dressing
A Virginia Inn favorite. Served with seared albacore tuna, haricots certs, cherry tomatoes, red potatoes and Niçoise olives
Roasted and marinated beets, arugula, feta and pepitas
A bourbon base with dollops of Punt e Mes, Luxardo, OJ and finished with a dash of Cardamom bitters. Just what the doctor ordered!
Jazzy Yazi Ginger Vodka with some sweet and pucker power
This would be a pedestrian rum toddy except it's made with our homemade Spice Infused Barbancourt 8 year rum
A V.I. staff favorite; A New Amsterdam Gin Martini with Boissière Dry Vermouth, Tosolini Salizá Amaretto and Black Walnut Bitters
A luscious blend of Jim Beam, Amaro Montenegro and Gran Classico
Warm up with Brandy, Disaronno Amaretto, Godiva Dark Chocolate Liqueur and coffee. House made Shaken Cream and Chinese 5 Spice make it heavenly
Want it with your favorite spirit? Let us know!
A flight of three of our favorite rye whiskies
Fish Brewing, Olympia, WA
Ghostfish Brewing, Seattle, WA
Trumer Brewing, Berkeley, CA
Maritime Pacific Brewing, Seattle, WA
Georgetown Brewing, Georgetown, Seattle
Boundary Bay Brewing, Bellingham, WA
Old Stove Brewery, Seattle, WA
Silver City Brewery, Bremerton, WA
Georgetown Brewing, Georgetown, Seattle
Hale's Brewing, Freelard, Seattle
A classic from an excellent Sancerre producer
Crisp and clean with nectarine and mineral notes
Floral peach notes with bright acidity
Crisp and refreshing
Excellent Sancerre from a quality winemaker
Classic, dry Chablis with excellent minerality
An excellent vintage and winemaker, prime drinking time
An easy drinking Grenache/Syrah
Rich and velvety old vine Gamay
A well balanced Northwest Cabernet Sauvignon
Medium-bodied, slightly smoky flavors
Classic Grenache / Syrah from a top Rhone vintner
A classic amongst Chiantis
Primarily Merlot with Cab Franc and Cabernet Sauvignon. Rich and elegant
Tart red fruit and earthy notes
A wonderful Bordeaux from an excellent vintage. Average wine critics: rating: 89/100
Parker-91 points, Decanter-Four stars
This Bourdeaux is at prime drinking age (87/100 Parker)
Pinot Noir from a great Burgundy vintage
A class pinot from an excellent year. (90/100) "Les Epenots" Domaine Debray. A classic Pinot from and excellent year. (90/100 Wine & Spirits.)
Not too sweet, not too tart, crisp and refreshing
Delicate and well-balanced with a light creamy mineral texture
A fruity, refreshing sparkler
A favorite California sparkler
La Veuve, The Widow, is among the best
Societa Agricola San Felice, Casetelnuovo Gerardenga, Italy
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