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Virginia Beach Restaurant Week - $10 Two-Course Lunch
  • Redeemable: Monday, Feb 18, 2019 - Sunday, Feb 24, 2019
Choose 1 appetizer or dessert and 1 entrée. Appetizers - Tavern Chips: our house chips smothered in bacon, scallions, buffalo sauce and a Gorgonzola cream sauce. - She Crab Soup: hot and creamy soup loaded with Chesapeake Bay lump blue crab meat and seasoned with sherry wine and Old Bay, made fresh daily. - Arugula Chopped Salad: fresh arugula and mixed greens tossed with carrots, apples, almonds, cucumbers, and dates in a lemon balsamic vinaigrette, topped with crumbled goat cheese. Entrées - Shrimp Po' Boy: wild-caught domestic shrimp hand-breaded and flash-fried, topped with shredded lettuce, tomatoes, roasted red peppers and our house remoulade sauce on a fresh-baked baguette. Served with Old Bay chips. - Farmhouse Burger Sliders: Two mini charbroiled burgers topped with baby arugula, peppered bacon, and a sweet goat cheese spread. Served on fresh-baked potato slider rolls with lettuce and tomato. Served with seasoned fries. - Crab Melt: Our signature crabcake, broiled to perfection on a toasted English muffin with cured Surry ham, shredded lettuce, sliced tomatoes, and sharp cheddar cheese. Served with steamed broccoli. - Shrimp Steamer Bag: Domestically caught peel-n-eat Carolina shrimp, steamed in a Chesapeake Bay tradition with sweet yellow corn, local red potatoes, and smoked kielbasa in a rich seafood stock. Desserts - Skillet Cookie: House-made "Everything" cookie filled with coconut, macadamia nuts, and chocolate chips, baked in a personal skillet and topped with a scoop of vanilla bean ice cream and a rich chocolate sauce. - Peanut Butter Pie: Angie's homemade frozen peanut butter pie in a graham cracker crust, drizzled with chocolate sauce.
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