Dinner Menu

HERB-ROASTED, GARLIC BUTTER GRILLED CHESAPEAKE BAY OYSTERS on the half shell with smoldering herbs ½ dozen $15

“V” STYLE OYSTERS ½ dozen topped with crab, spinach and artichokes and baked $20

SAUTÉED MUSSELS tossed in chipotle-lime broth with diced tomatoes, cilantro and grilled baguette $12

GRILLED PORTABELLA layered with goat cheese, avocado puree, tomato chutney, pickled red onion and zesty greens $10

CRISPY TENDER BABY BACK RIBS tossed in a jalapeno-buttermilk dressing, topped with fried onion straws $11

CRISPY JUMBO GULF OYSTERS served with chipotle cocktail and spicy remoulade $13

‍CRISPY PHYLLO-ENCRUSTED BRIE topped with dried cherry, bourbon-sorghum glaze and toasted almonds $11

CHAR-GRILLED OCTOPUS and twice-fried fingerling potatoes with bacon-artichoke vinaigrette and roasted garlic aioli $16

HOUSE-CURED LOCAL CHARCUTERIE served with smoked bourbon mustard, seasonal pickled vegetables and lavash cracker Tasting $8 | 2 for $15 | 4 for $25

ARTISAN CHEESE PLATE served with apricot mostarda, olive oil cured mushrooms and lavash cracker Tasting $8 | 2 for $15 | 4 for $25

FRIED BRUSSELS SPROUTS AND COUNTRY HAM tossed in a whole grain mustard vinaigrette and topped with shaved manchego cheese $9

MAKER’S 46® BARREL PLANK-SMOKED SALMON served with balsamic-glazed fingerling potatoes, southern okra ratatouille and lemon-caper aioli $24

SEARED DIVER SCALLOPS served over tasso ham cheddar grits, southern succotash and finished with a smoky corn butter sauce $39

Substitute LUMP CRAB CAKES $29

Substitute SAUTÉED GULF SHRIMP $24

CRISPY GROUPER CHEEK PO’BOY topped with a creamy toasted mustard seed slaw, remoulade sauce and house-made pickles. Served with fries $16

BLACKENED RARE HAWAIIAN AHI TUNA topped with tomato and ginger chutney served over crispy parmesan grit cake Light $24 | Entree $36

CHILLED SEAFOOD SALAD PO’BOY with gulfshrimp, bay scallops, and lump crab tossed inhouse-made aioli with lemon, capers and dill. Served with fries $18

CHOICE OF SEAFOOD PLATTER grouper cheeks, diver scallops and jumbo shrimp served with twice fried fingerling potatoes, creamy toasted mustard seed slaw and spicy remoulade sauce $39

CRISPY GROUPER CHEEKS AND GULF SHRIMP served over creamy lump crab-chiverisotto, baby bok choy and finished with a spicy, smoked shrimp vinaigrette $26

BACON-WRAPPED PORK TENDERLOIN served with butternut squash and goat cheese gratin and a dried cherry, bourbon-sorghum glaze $24

‍CRISPY CHICKEN layered and baked with avocado puree, muenster cheese and tomato, garnished with cilantro-pumpkin seed pesto and chili balsamic reduction $21

add LUMP CRAB $7

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‍GRILLED Certified Angus Beef ® NY STRIPSTEAK topped with smoked bacon and caramelized onion jam served with fried mac & cheese $42

THE Certified Angus Beef ® “V” BURGER topped with melted house-made boursin cheese, onion straws and roasted garlic aioli served on a brioche bun. Served with fries $15‍

add BACON $2

GRILLED Certified Angus Beef ®FILET MIGNON served over whipped potatoes, topped with lobster compound butter and natural reduction $42

add LOBSTER TAIL $25

SLOW-BRAISED BEEF SHORT RIB with barbeque pan sauce and butter whipped potatoes topped with fried onion straws $26

OVEN-ROASTED PULLED CHICKEN & CAVATAPPI PASTA tossed in green chile cream sauce with roasted corn, concasse tomatoes and peatendrils Half $15| Full $24

substitute with JUMBOSHRIMP & DIVER SCALLOP Half $23| Full $35

TWIN-LOBSTER TAILS two 5 oz. tails broiled and topped with herb butter, served with butter whipped potatoes, sautéed seasonal vegetables and drawn butter $56

JV-SEAFOOD TRIO Chef's creation of two diver scallops, 5 oz. lobster tail and 3 oz. of blacked ahi tuna topped with tomato and ginger chutney, served over creamy lump crab with chive risotto and grilled asparagus $69

SEASONAL INSPIRED VEGETABLES Chef John's creation with balsamic-glazed fingerling potatoes $19