Lunch & Dinner

Your choice of fresh oysters, served either on the half shell or fried, with cocktail sauce and mignonette. Priced at market value — ask your server for today’s price.

Seared scallops served over sautéed spinach, fresh corn, and shiitake mushrooms, finished with a velvety cream and sherry Dijon vinaigrette.

Sustainably sourced from Plantation Creek, VA, these clams are prepared with heirloom tomatoes, fresh basil, garlic, and lemon for a bright, briny starter.

Rich, tender duck wings tossed in a housemade buffalo sauce and paired with creamy blue cheese for a bold and satisfying start.

Light and crisp, these phyllo-wrapped bites combine Chesapeake blue crab and poached shrimp, served with ginger lobster cream and roasted corn salsa.

Escargot baked in a rustic tomato sauce with sweet peppers and spicy chorizo, served with toasted ciabatta for dipping. Rich, savory, and unexpected.

A rotating selection of cured meats and cheeses, served with apricot jam, marcona almonds, and dried fruits. Available for two or four guests.

Savory leeks and sweet onions baked in a buttery tart shell with melty Gruyère, served alongside local greens dressed in lemon vinaigrette.

A house favorite, this creamy New England-style chowder is made with bacon, tender potatoes, and fresh clams, finished with oyster crackers. Rich, comforting, and deeply flavorful.

A rotating chef’s choice made fresh daily. Ask your server about today's seasonal selection.

Heirloom tomatoes and crisp cucumbers layered with fresh mozzarella and hard-boiled egg, finished with a drizzle of balsamic glaze and extra virgin olive oil.

Jumbo grilled shrimp served over arugula with avocado, heirloom tomatoes, red radish, grilled corn, and toasted marcona almonds. Finished with sherry vinaigrette.

Marinated skirt steak sliced over arugula, with gorgonzola crumbles, grilled onions, cucumber, and roasted tomatoes, all tossed in a bold red wine vinaigrette.

Fresh salmon atop a bed of local greens with fresh berries, goat cheese, and toasted pine nuts. Finished with a zesty lemon vinaigrette — light, bright, and satisfying.

Crisp romaine and Parmigiano Reggiano tossed in house Caesar dressing, topped with croutons, white anchovies, and golden-fried oysters on the half shell.

Perfectly seared scallops served over broccolini risotto, with smoky chorizo and sweet heirloom tomatoes. A bold, satisfying coastal dish.

Flaky flounder filled with rich crab stuffing, plated with whipped potatoes, artichokes, spinach, and heirloom tomatoes in a lemon white wine butter sauce.

A pan-seared Chesapeake Bay blue crab cake served with whipped potatoes, seasonal vegetables, and classic tartar sauce. Fresh and unfussy.

A hearty seafood stew with scallops, shrimp, clams, fresh fish, and vegetables in a fragrant white wine and clam broth.

Shrimp simmered with chorizo and heirloom tomatoes in a smoky tomato jus, served with creamy grits and topped with scallions.

Salmon fillet crusted in cashews, served over lo mein noodles with shiitake mushrooms, baby carrots, and spinach in a soy-lime ginger broth.

Crispy beer-battered flounder fillet served with house fries. A classic done right.

A premium 10oz A5 Wagyu New York Strip served with fingerling potatoes, grilled asparagus, and finished with black truffle chimichurri. Rich, buttery, and indulgent.

Slow-cooked duck confit served over fresh pappardelle pasta with heirloom tomatoes, broccolini, lemon, and shaved Parmesan Reggiano. Rustic and elegant all at once.

Tender rack of lamb served over creamy grits with seasonal vegetables, drizzled with basil pine nut pesto and sundried tomato goat cheese.

Marinated skirt steak grilled to perfection, served with shoestring truffle fries and finished with a lemon-parsley olive oil drizzle.

Fresh pappardelle tossed with spinach, heirloom tomatoes, and grilled artichokes in a light basil and extra virgin olive oil sauce, finished with Pecorino Romano.

Soft tacos filled with your choice of grilled shrimp or fish, topped with shredded cabbage, roasted corn salsa, and a bright cumin-lime sour cream.

A 7oz Wagyu beef patty layered with bacon, tomato and mushroom confit, Gruyère and American cheese, and all the classic toppings. Served on a toasted bun.

A pan-seared Chesapeake Bay crab cake served on a brioche bun with lettuce, tomato, onion, and house lemon tartar sauce.

Housemade pastrami stacked with sauerkraut, melted Gruyère, and 1000 Island dressing on grilled rye bread. A timeless deli favorite with a Waypoint twist.