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Virginia Beach Restaurant Week $20 Three-Course Dinner
  • Redeemable: Monday, Feb 18, 2019 - Sunday, Feb 24, 2019
Choose 1 appetizer, 1 entrée and 1 dessert. 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 - Peppercorn Encrusted Sirloin: A lean, flavorful hand-cut steak grilled to order and topped with a Gorgonzola cream sauce. Served with a twice-baked potato and seasonal vegetables. - Fish of the Day: Fresh, locally caught and sustainable fish, pan-seared and topped with a warm chipotle salsa, served over a Surry sausage and potato hash with roasted broccoli parmesan. - 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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