WINTER LUNCH MENU
Available Tuesday – Friday 11am – 2pm
roasted tomato, crab & jalapeño bisque 7/9
daily soup pot 6/8
french onion soup 8
crispy calamari 12
simply fried oysters or shrimp 12
grilled chicken cobb salad 13
roasted tomatoes/egg/bacon/avocado/house made bleu cheese dressing
black & bleu sirloin steak chopped salad 15
roasted tomato/mindoro bleu/grilled corn/asparagus/pickled onion/carrots/dill crème fraiche
fried oyster caesar salad 14
roasted tomatoes/shaved parmesan reggiano/toasted ciabatta croutons
grilled salmon market salad 14
candied pecans/carrots/drumheller apples/craisins/house vinaigrette
tidewater crab & shrimp salad 14
crispy fried calamari spinach salad 14
shredded carrots/cabbage/toasted pine nuts/peppers/onions/goat cheese/olive oil & lemon dressing
served with a choice of sweet potato fries, french fries or hand cut chips.
substitute onion rings, side salad or fresh fruit for 1.50
soup & half sandwich of the day mrkt.
substitute crab bisque 1.
half pound certified angus burger 11
choice of swiss, cheddar, american or bleu cheese/lettuce/tomato and onion/bread & butter pickles
add: pepper bacon 2., pimento cheese 1., crabmeat 5.
oyster po’ boy 12
fried virginia oysters/virginia ham/lettuce/tomato/bistro sauce
original rockfish reuben 12
bistro sauce/coleslaw/swiss cheese on griddled marble rye
turkey “ BLT” panini 13
herb roasted turkey breast/fried green tomato/herb mayonnaise/artisan flatbreat
french toast battered-fried virginianeer 13
baked sugar ham/country ham/cheddar cheese/sliced apple/apple butter
chef’s daily lunch plate mkt.
virginia fish & chips 13
beer battered flounder/hand-cut potato chips/southern slaw
chef’s omelet 12
signature crab cake 15
winter squash/kale & white bean salad/brown butter/crispy onions
savory chicken crepe 13
chicken fricassee/mushroom veloute
benne seed crusted yellowfin tuna 15
toasted anson mills farro piccolo/mushroom pilaf/golden beet/citrus butter
All Menus Subject to Seasonal Changes
*Waypoint prepares designated items as undercooked or raw per guest request. Consuming raw or undercooked meats, poultry, fish, shellfish or eggs may increase your risk of food borne illness, especially if you have a medical condition.
Guests with food allergies should inform their server prior to ordering.
For parties of 8 or larger, a 20% gratuity will be automatically added to the guest check.