Breakfast-Brunch-Appetizers | Lunch & Dinner | Wine List   | Victoria's

Menu and prices subject to change.  Menus change seasonally.

Lunch Menu
Served 11:30 a.m. until 3 p.m.

~SMALL PLATES~
Lobster "Corndogs" – Maine lobster, lightly battered and deep-fried, with lemon-pepper aioli and shoestring fries.  14.~

Grilled American Flatbread of the Day – Ask your server for today's offering.  10.~

Crab and Lobster Martini – Sweet jumbo lump crabmeat and Maine lobster with plum tomatoes, capers, piquillo peppers and saffron, shaken tableside.  16.~

Steamed Littleneck Clams – Sweet, briny clams with applewood-smoked bacon, red bliss potatoes, garlic and shellfish broth.  10.~

Fried Calamari – Deep-fried baby squid with field greens, pepperoncini, lemon-garlic aioli and plum tomato dipping sauce.  9.~

Pan-Seared Grit Cake - Stone-ground grits with andouille sausage and plum tomato pomodoro.  8.~

Honey-Mustard Glazed Pork Wings - Tender pork "wings" braised and crisped to order, with apricot-wholegrain mustard glaze and shoestring fries.  13.~

Victoria's Crab Soup - A Victoria's tradition, loaded with lump crabmeat.  8.~

Soup of the Day - Prepared daily, with seasonally fresh ingredients.  6.~

Soup Sampler - A sampling of our two soups.  7.~

Caprese Salad - Heirloom tomatoes, fresh Buffalo mozzarella and basil leaves with aged balsamic glaze.  10.~

Baby Spinach Salad - Organic spinach, cultivated mushrooms, applewood-smoked bacon lardons and hard-boiled egg, with roasted shallot vinaigrette.  10.~

Field Greens Salad - Organic lettuces with grilled asparagus, candy striped beets, grape tomatoes and aged Jerez vinaigrette.  8.~

~LARGE PLATES~

Sweet Pepper-and-Tortilla Crusted Red Snapper - Red snapper, crusted with sweet peppers and tortilla, pan-seared and served with aged cheddar potato strata, mango relish and market vegetables.  13.~

Quiche of the Day - Ask your server for today's offering, made with the freshest vegetables and cheeses and served with a side salad.  10.~

Victoria's Crab Melt - All jumbo lump crab imperial, baked in a french bread boule and topped with tomato, applewood-smoked bacon and aged cheddar, served with a field greens salad with honey-ginger vinaigrette.

Grilled Asparagus Lasagna - Grilled asparagus, wild mushrooms, goat cheese ricotta and Parmesan, baked between layers of artisan pasta and served with a side salad.  12.~

DogfishHead Ale-Battered Fish & Chips - Deep-fried Atlantic cod with crispy chips, chipotle mayo and lemon wedges.  12.~

Crab "Louie" Ravioli - Tender ravioli stuffed with crabmeat, garnished with avocado butter, sweet corn and radicchio.  13.~

Grilled Chicken Niçoise Salad - Char grilled chicken, mesclun greens, roasted new potatoes, haricot vert, radishes and hardboiled egg wedges, with balsamic vinaigrette.  11.~

Traditional Caesar Salad - Romaine leaves, Parmesan cheese, garlic croutons and creamy dressing with a hint of anchovy.  8.~  (with grilled chicken, add 4.~  ; with grilled shrimp, add 6.~)

Boothbay Harbor Lobster Roll - Fresh lobster meat, celery and lettuce, lightly bound with lemon-tarragon mayo, served on a toasted lobster roll with french fries.  16.~

Monte Cristo Sandwich - Shaved ham, roasted turkey and Swiss cheese on batter-grilled raisin-pecan sourdough bread, with raspberry compote and french fries.  10.~

Pan-Seared Crab Cake Sandwich - Lightly bound, jumbo lump crab cake on a toasted kaiser roll with lettuce, tomato and french fries.  14.~

Grilled Bistro Steak Sandwich - Angus steak, marinated and grilled, with roasted peppers, onions, Asiago cheese and garlic aioli on grilled focaccia, with french fries.  12.~

Pulled Chicken Panini - Lemon-pepper roasted chicken, radicchio, red onion, applewood-smoked bacon and Maytag bleu cheese mayo, served on pressed ciabatta with french fries.  11.~

New Orleans Shrimp Po' Boy - Bronzed Atlantic shrimp, lettuce, tomato and green goddess dressing, served on a toasted baguette with french fries.  13.~

Grilled Angus Burger - Half-pound, grilled hamburger with aged Vermont cheddar, bacon, lettuce and tomato on a toasted kaiser roll, with french fries.  9.~

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Dinner Menu
served 5 p.m. until 10 p.m. Sunday through Thursday
Friday and Saturday until 11 p.m.

Dinner - Small Plates

Caesar Salad – crisp romaine leaves, anchovy-laced dressing, croutons, Parmesan cheese  8.~

Pretzel-Crusted Taylor Bay Scallops – wholegrain mustard, duck confit, baby spinach risotto  12.~

Victoria's Field Greens – organic lettuces with grilled asparagus, candy-striped beets, pear tomatoes and aged sherry vinaigrette  8.~

Tuscan Artichoke Beignets – tempura fried baby artichokes with golden pepper confetti, balsamic béarnaise  12.~

Victoria's Crab Velouté – Victoria's traditional cream of crab soup, with lump crab frico, black truffle crema  9.~

Crab "Louie" Ravioli – stuffed with crabmeat, served with avocado butter, caramelized sweet corn and radicchio trevisano  14.~

Tuna Tartar Short Stack – ahi tuna layered with English cucumber, heirloom tomatoes and Meyer lemon confit, with champagne vinaigrette and grissini  13.~

Tea-Marbled Egg and Smoked Duck Salad – Maple Leaf Farms smoked duck, enoki mushrooms, green apples, frisée and jasmine tea vinaigrette  10.~

Crab and Lobster Martini – sweet jumbo lump crab and Maine lobster with plum tomatoes, capers, piquillo peppers and saffron shaker  16.~
 

Dinner - Large Plates

McLean Farms Beef Short Rib – long and slowly braised short rib, Asiago-potato croquettes, rainbow chard, baby carrots, English field peas, beef jus  24.~

Buttermilk Fried Chicken – Misty Knoll Farms chicken, cider-braised greens, applewood bacon lardons, buttermilk mashed potatoes, cracked black peppercorn pan gravy  22.~

Jumbo Lump Crab Cakes Chincoteague – sweet all-lump crab cakes with fried green tomatoes, Russian River fingerling potatoes, green goddess vinaigrette  33.~

Lobster Américaine – 1 and 1/2 pound lobster, grilled, taken out of shell and sauteed with sweet corn, chervil and green peppercorns, flamed with cognac and placed back in shell   Mkt.~

Barcelona Paella – Atlantic shrimp, Prince Edward Island mussels, littleneck clams, andouille sausage, Arborio rice, roasted peppers, saffron aioli, grilled ciabatta  28.~

Culotte Steak – grilled, "French butcher's cut" Certified Angus steak with applewood-smoked bacon jus and chickpea pomme frites  39.~

Cedar Plank Salmon – Copper River salmon roasted on a cedar plank with dilled heirloom tomatoes, rainbow chard, lobster hash browns and piquillo pepper choron  34.~

Grilled Angus Entrecote – grass-fed sirloin steak with bleu cheese twice stuffed russet potatoes, Montreal steak butter  29.~

Niman Ranch Baby Back Ribs – grilled summer corn, calico beans, sweet potato frites, wild blueberry barbeque sauce  22.~

Lamb Loin Wellington – Elysian Fields lamb stuffed with foie gras and wrapped in puff pastry, on mustard greens with chanterelle mushroom jus, fingerling potatoes  37.~

Szechwan Pepper-Crusted Filet Mignon – skilled seared Certified Angus filet with laratte potato cake and beef marrow jus  42.~

Diver Harvested Scallops – pan-seared, diver-harvested scallops with braised Kurabota pork belly, crab "tater tots" and broccoli soubise  33.~

Grilled Asparagus Lasagna – artisan pasta layered with wild mushrooms, creamy Vermont ricotta, San Marzano tomatoes, grilled asparagus and Parmesan  24.~

Pan-Seared Rockfish and Shrimp – wild, line-caught rockfish with crab-stuffed shrimp, spring onion and citrus beurre blanc  34.~

~ An 18% gratuity will be added for parties of six or more. ~

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