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.


Roasted Red Pepper Hummus – Vegetables, Srirachi Sunflower Seeds 9.25

Smoked Fish Dip – House Smoked Local Catch, Sea Salt Flat Bread, Lavosh 9.50

Crispy Calamari – Lightly Fried with Remoulade Sauce 10.50

She Crab Soup – Lump Crab, Chives, Cream Sherry 9

Roasted Red Pepper and Tomato Bisque – Basil Chiffonade 8


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

Avocado Bacon Burger – Char-Broiled Angus Beef topped with Applewood Bacon, Roasted Peppers, Avocado and Cheddar Cheese. Served with Fries 14.50

Club Burger – Char-Broiled Angus Beef, Choice of Cheese and Smoked Bacon. Served with Fries 14

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

“ENC” Pulled Pork – House Smoked Smithfield Pork with an Easter North Carolina vinegar-based Sauce on Toasted Brioche Bun with Cole Slaw and French Fries 13.50

Northern Neck Oyster Po Boy – Lightly Fried Local Oysters on Crisp Baguette fully dressed with Lettuce, Tomato and Remoulade Sauce. Served with Fries 15.5


Pan Asian Salad – Crisp Acadean Greens, Toasted Cashews, Mandarin Oranges, Sliced Radish, Grilled Pineapple in 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

Add to any salad:

  • Fried Oysters – 15
  • Grilled Tuna – 15
  • Grilled Chicken – 14
  • Fried Calamari – 14.5


Seafood Tchoupitoulas – Shrimp and Crab Meat Remoulade served with a Roasted Vegetable 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

Southern Style Fish & Chips – Fresh Carolina Catfish, Buttermilk Fried with Crispy Fries, Tides Inn Tartar Sauce and Cole Slaw 14


Key Lime Pie – Our version of the Traditional 8

Vanilla Crème Brûlée – Crisp Caramelized Brown Sugar Topping 8.50

“House Special” Brownie Sundae – Roasted White Chocolate-Cinnamon Ice Cream over Ghirardelli Triple Chocolate Chip Brownie 9

Virginia Made Ice Cream -Select from a variety of Ice Creams and Sorbets 7