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Virginia Beach Restaurant Week $15 Two-Course Lunch
  • Redeemable: Monday, Feb 18, 2019 - Sunday, Feb 24, 2019
Choose 1 appetizer or dessert and 1 entrée. Appetizers - Seafood Chowder: fresh local fish, chopped clams, and wild-caught shrimp in a spicy tomato broth with potatoes, onions, carrots, celery and a secret blend of herbs and spices. - She Crab Soup: our signature bisque, made with fresh lump crabmeat and sprinkled with Old Bay. - Crab Dip: a house favorite! Our warm blend of lump crabmeat, cream cheese, herbs and spices, served with tri-colored tortilla chips, made fresh daily. Entrées - Tropical Chicken Sandwich: coconut-breaded chicken, lightly fried and served on a fresh baked roll with smashed avocado, topped with sliced cucumbers and sweet chili aioli. Served with French fries. - Pulled Pork Tacos: two tortillas made of a corn and flour blend, stuffed with pulled pork and jalapeño slaw, drizzled with Sriracha aioli and served with corn tortilla chips and pineapple-tomato salsa. Add housemade guacamole for $2.99 - Parmesan Peppercorn Fish of the Day: fresh local fish, broiled and topped with Parmesan peppercorn sauce and scallions, served with French fries. - Smoked Salmon Caesar Salad: our classic Caesar salad topped with house-smoked salmon, grape tomatoes and hard boiled eggs. Desserts - Key Lime Pie: homemade with fresh Key Lime juice and a cinnamon graham cracker crust. - Triple Chocolate Threat Brownie Sundae: our gooey, double chocolate fudge brownie topped with vanilla ice cream, Ghiradelli chocolate sauce and whipped cream.
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