Chesapeake Restaurant Lunch Menu

Lunch in the Chesapeake Restaurant provides our guests with a myriad of taste sensations. From the local favorite Northern Neck Oyster Po Boy to a Pan Asian Salad, there is something for everyone. On Sundays we add brunch items to the lunch menu along with a weekly special.

Starters

Roasted Red Pepper Hummus – Vegetables, Srirachi Sunflower Seeds 9.25

Crispy Calamari – Lightly Fried with Remoulade Sauce 10.50

She Crab Soup – Lump Crab, Chives, Cream Sherry 9.00

Roasted Red Pepper and Tomato Bisque – Basil Chiffonade 8.00

Local Rappahannock Oysters

Oysters On The Half Shell
Vodka Cocktail Sauce, Black Pepper MignonetteWatermelon Rind Salsa, Pickled Radish
Half Dozen 14 / Dozen 26 *GF

Fried Oysters
Flash Fried in Our Signature Breading, Red Pepper Remoulade, Pickled Watermelon Rind
Half Dozen 14 / Dozen 26

Sandwiches

Chicken Salad BLT Wrap – Mango Chutney Chicken Salad, Applewood Smoked Bacon, House Made Apple Butter, Fresh Fruit 12.75

Carters Creek Crab Club – Crab Salad on Toasted Brioche with Smoked Applewood Bacon, Garlic-Caper Mayonnaise, and Cole Slaw 15.75

Club Burger – Char-Broiled Angus Beef, Choice of Cheese and Smoked Bacon. Served with Fries 14.00

Roasted Portabella Sandwich– Roasted Portabella Mushrooms, Fontina Cheese, Herb Focaccia, Pesto Mayonnaise and Fresh Fruit 12.50

Northern Neck Oyster Po Boy – Lightly Fried Local Oysters on Crisp Baguette fully dressed with Lettuce, Tomato and Remoulade Sauce. Served with Fries 15.50

Salads

Pan Asian Salad – Crisp Arcadian Greens, Toasted Cashews, Mandarin Oranges, Sliced Radish, Grilled Pineapple and Sesame Ginger Vinaigrette 10.75

Caesar Salad – House Made Dressing with Shaved Parmesan 10.75

Mediterranean Salad – Romaine Hearts, Kalamata Olives, Red Onions and Feta Cheese tossed with Oregano Vinaigrette 10.75 *GF

Add to any salad:

  • Fried Oysters – 15.00
  • Grilled Tuna – 15.00
  • Grilled Chicken – 14.00
  • Fried Calamari – 14.50

From the Smoker

Smoked Fish Dip – House Smoked Local Catch, Apple Wedges, Grapes, Sea Salt Flat Bread, Lavosh 10.50

Hickory Smoked Beef Brisket – Slow Roast Angus Beef Brisket, Blackberry BBQ Sauce, Smokehouse Baked White Beans, Coleslaw 14.50

Grilled Flatbread – Smithfield Pulled Pork, Bourbon Glaze, Jack and Cheddar Cheese, Chipotle Aioli 12.50

Specialties

Seafood Tchoupitoulas – Shrimp and Crab Meat Remoulade served with a Roasted Vegetables and White Bean Salad, Pita Wedges and House Made Lavosh 16.50

Bay’s Best – Northern Neck Crab Cake with Fried Rappahannock Oysters, Tartar Sauce, Coleslaw and Crispy Fries 19.50

Skillet Seared Bay Flounder– Lump Crab, Garden Herb Cream, Asparagus, Mashed Sweet Potatoes 18.00

Dessert

Vanilla Crème Brûlée – Crisp Caramelized Brown Sugar Crust 9.00

Peach and Blueberry Cobbler – Served Warm with “Homestead Creamery” Vanilla Ice Cream 9.00

“Virginia is for Chocolate Lovers” – Rich Flourless Chocolate Torte and Raspberry Coulis. Gluten and Dairy Free. 9.50 *GF

Key Lime Pie – A Tides Inn Classic! Creamy Key Lime, Graham Cracker Crust, Raspberry-Mango Coulis, Chantilly Cream 8.00

“House Special” Brownie Sundae – Roasted White Chocolate-Cinnamon Ice Cream over Ghirardelli Triple Chocolate Chip Brownie 9.00

Virginia-Made All-Natural Ice Cream – Select from a variety of Ice Creams and Sorbets 7.00 *GF

House Sorbet – 6.00 *GF

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