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Tommy Leggett's York River Oysters, The "Waypoint Way"
The “Waypoint Way” Oyster is a baked York River oyster topped with Virginia ham, sautéed spinach, lump crabmeat and Cabot cheddar cheese baked with a classical sauce béarnaise until golden brown.
Waypoint Seafood & Grill
BBQ Fish Tacos
These grilled fish tacos are topped with mango barbecue, house slaw, tomato, avocado, mixed cheeses and lime crema.
Flip Flops Grill + Chill
Chipotle BBQ Shrimp
The Chipotle BBQ Shrimp features applewood smoked bacon jam and a corn relish.
The Inn's Famous Virginia Peanut & Chestnut Soup
Topped with fresh roasted peanuts and water chestnuts, this soup was said to be a favorite of General George Washington.
Mount Vernon Inn Restaurant
Black and Bleu Medallions
Eight ounces of blackened filet are topped with bleu cheese crumbles and port wine reduction.
Fennel Dusted Virginia Coast Shrimp and Scallop
This dish includes brown shrimp, scallops, Dave and Dee’s Sedley-grown oyster mushrooms, tomato confit, local farmers’ vegetables, cured Virginia bourbon bacon, house made pappardelle pasta and SarVecchio Parmesan crema.
Sausage Gravy Over Homemade Biscuits
The Roanoker has been making homemade biscuits since 1941. Add sausage gravy and Southern Living raves, calling it “One of the 5 Best Places to Eat Breakfast in Virginia.”
The Roanoker Restaurant
Wood-Grilled Teriyaki-Swiss Mushroom Burger
This hand-packed burger with sautéed Portobello mushrooms and Swiss cheese is fired over a wood grill before being topped with a teriyaki sauce and served on warm ciabatta.
Northern Neck Burger
Braised Shenandoah Lamb Shoulder
BRABO braises a Shenandoah lamb shoulder and serves it with hand-rolled pappardelle, dill, pearl onions, glazed parsnip and a natural jus.
BRABO by Robert Wiedmaier
Autumn Olive Twice Cooked Pork Belly
Zynodoa’s locally-sourced Autumn Olive Farm pork entrée includes pickled grape jam, Meadow Creek Dairy’s Mountaineer cheese bruleed cornbread, and Harvest Thyme Herbs corn shoot salad.
Bourbon and Molasses Grilled Pork Tenderloin
The Bourbon and Molasses tenderloin is grilled and served with roasted sweet mash, country ham, sautéed collard greens, and coconut black eyed peas.
House-Made Pappardelle Pasta
The pappardelle pasta is house-made with amFOG Farms mushrooms, shaved Manchego cheese and a creamy white wine sauce.
The Tidewater Sandwich
House-made chicken salad is served on freshly baked French bread and topped with Virginia country ham from Surry, Swiss cheese, and legendary TASTE house dressing.
Berret's Pan-Fried Crabcakes with Country Ham, Sweet Corn Relish, and Red Pepper Tartar Sauce
These pan-fried crabcakes are served over thinly sliced country ham, and topped with sweet corn relish and red pepper tartar sauce.
Berret's Seafood Restaurant
This 8 oz. burger is served on brioche and topped with bacon, fried egg, American cheese, and a spicy chipotle mayonnaise.
Mango's Bar & Grill
Named for Virginia permaculture farmer Joel Salatin, this burger includes none other than Polyface Farms’ grass-fed beef and is finished with Polyface bacon before being served on an onion roll with a side of crunchy potato chips.
George Bowers Grocery
Shrimp & Grits
Shrimp served atop locally-sourced Andouille sausage and stone-ground grits that are kicked up a notch with white wine sauce and tri-color peppers.
Wild Wolf Brewing Company
Fresh local grass-fed Angus beef topped with grilled Granny Smith apple slices, bacon and Pepperjack cheese.
BabyCakes Unique Eats
Hot Dog, French Fries, and Chocolate Malted Milkshake
An American original, the all-beef hot dog is paired with fresh cut fries and served with a chocolate malted milkshake.
Retros Good Eats
Fried Green Tomato BLT
Crispy, deep fried green tomatoes piled high, with bacon and lettuce make this traditional southern dish out of this world.
The Horseshoe Restaurant