Lunch Menu

COLOSSAL Lump Crab

steamed or chilled

PEEL & EAT SHRIMP

steamed or chilled

CHILLED JUMBO SHRIMP

steamed or chilled

KING CRAB LEGS

steamed or chilled

RIVER TOWER

Chilled 1⁄2 lb. lobster, jumbo shrimp, oysters on the half shell, colossal lump crab and mussels.

“V” TOWER

Chilled 1⁄2 lb. lobster, 10 oz. King crab leg, colossal crab, East and West coast oysters, jumbo shrimp, peel & eat shrimp, and mussels.

OYSTERS ON THE HALF SHELL

‍CHESAPEAKE BAY, VA $2.25
EAST COAST Larger, smoother shells, higher salinity and mineral flavors $3
WEST COAST Smaller, deeper and jagged shells, tropical notes, brighter flavor and sweeter $3
Served with your choice of Cucumber Mignonette, Chipotle Cocktail or Champagne Ice

SOUP OF THE DAY

SMOKED CHICKEN AND CORN CHOWDER

Garnished with cornbread croutons.

CHILLED 1⁄2 LB LOBSTER STUFFED WITH GULF SHRIMP, BAY SCALLOPS AND LUMP CRAB

With lemon, capers and dill served with baby greens and cherry tomatoes.

CHILLED SEAFOOD SALAD

With octopus, shrimp and mussels served over fingerling potatoes and spicy greens with fresh squeezed lemon and extra virgin olive oil.

GRANNY SMITH APPLE SALAD

With bleu cheese, toasted pumpkin seeds, grapes and zesty greens tossed with pecan-vanilla bean vinaigrette.

GRILLED MARINATED ROMAINE HEARTS

Served with smoked bourbon mustard, herb-toasted brioche, shaved manchego cheese and a roasted garlic aioli.

BABY GREENS

Tossed in chipotle vinaigrette and topped with charred tomatoes, heirloom carrots, cucumbers and fried onion straws.

FRIED GREEN TOMATO AND BIBB LETTUCE

With goat cheese, crispy country ham and buttermilk dressing.

CRISPY FRIED AVOCADO

Filled with gulf shrimp, bay scallops, and lump crab tossed in house-made aioli with lemon, capers and dill atop a bed of baby mixed greens.

FRIED BRUSSELS SPROUTS AND COUNTRY HAM

Tossed in a whole grain mustard vinaigrette and topped with shaved manchego cheese.

ARTISAN CHEESE PLATE

Served with apricot mostarda, olive oil cured mushrooms and lavash cracker.

HOUSE-CURED LOCAL CHARCUTERIE

Served with smoked bourbon mustard, seasonal pickled vegetables and lavash cracker.

CHAR-GRILLED OCTOPUS

And twice-fried fingerling potatoes with bacon-artichoke vinaigrette and roasted garlic aioli.

CRISPY PHYLLO-ENCRUSTED BRIE

Topped with dried cherry, bourbon-sorghum glaze and toasted almonds.

COLOSSAL LUMP CRAB TOWER

Over 1 lb. of 100% pure lump crab meat served with dijonnaise and warm balsamic butter dipping sauces.

CRISPY JUMBO GULF OYSTERS

Served with chipotle cocktail and spicy remoulade.

CRISPY TENDER BABY BACK RIBS

Tossed in a jalapeño-buttermilk dressing, topped with fried onion straws.

GRILLED PORTABELLA

Layered with goat cheese, avocado purée, tomato chutney, pickled red onion and zesty greens.

SAUTÉED MUSSELS

Tossed in chipotle-lime broth with diced tomatoes, cilantro and grilled baguette.

“V” STYLE OYSTERS

Topped with crab, spinach and artichokes and baked.

HERB-ROASTED, GARLIC BUTTER GRILLED CHESAPEAKE BAY OYSTERS

On the half shell with smoldering herbs.

GRILLED CERTIFIED ANGUS BEEF® NY STRIP STEAK

Topped with smoked bacon and caramelized onion jam served with fried mac & cheese.

OVEN-ROASTED PULLED CHICKEN & CAVATAPPI PASTA

Tossed in green chile cream sauce with roasted corn, concasse tomatoes and pea tendrils.

FISH & CHIPS

grouper cheeks, house-made French fries and creamy toasted mustard seed slaw served with spicy remoulade sauce.

SAUTÉED GULF SHRIMP

served over tasso ham and cheddar grits, southern succotash and finished with a smoky corn butter sauce.

SEASONAL INSPIRED VEGETABLES

Chef John's creation with balsamic-glazed fingerling potatoes.

FRIED MAC & CHEESE

ROASTED CORN SUCCOTASH

BUTTER WHIPPED POTATOES

FRIED GREEN TOMATOES

SEASONAL VEGETABLE

BALSAMIC-GLAZED FINGERLING POTATOES

TASSO HAM AND CHEDDAR GRITS

REUBEN SANDWICH

With house-made pastrami, Havarti, sauerkraut, River House dressing on marble rye.

MAKER’S 46® BARREL PLANK-SMOKED SALMON

With a sun-dried tomato goat cheese spread, spicy greens and lemon-caper aioli on brioche bun.

THE “V” BURGER

Topped with melted house-made boursin cheese, onion straws and roasted garlic aioli served on a brioche bun.

CRISPY GROUPER CHEEK PO’BOY

Topped with a creamy toasted mustard seed slaw and house-made pickles.

CHILLED SEAFOOD SALAD PO’BOY

With gulf shrimp, bay scallops and lump crab tossed in lemon, capers and dill.

BLACKENED AHI TUNA PO’BOY

With avocado pure, tomato, aioli and pickled red onion.

CRISPY JUMBO OYSTER OR SHRIMP PO’BOY

With spicy remoulade, chipotle cocktail, shredded lettuce and tomatoes.