Virginia Inn

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