Our Dining Room, The Plaza Pub (and Boardwalk Patio with Fire Pit Seating, weather permitting) are OPEN! Current hours and menus are below. Reservations always welcomed and encouraged ~ via Open Table (for breakfast, lunch, dinner or Sunday Brunch; please reserve tea time by phone) or call (302)227-0615
SPRING/SUMMER HOURS
OPEN 7 DAYS from 7 AM – 10 PM
Breakfast 7 a.m. – 11:30 a.m. Monday – Saturday
Sunday Brunch every Sunday from 11:00 a.m. – 3:00 p.m.
Lunch 11:30 a.m. – 3:00 p.m. Monday – Saturday
Afternoon Tea is Back! 3:00 pm. – 5:00 p.m. Tuesday – Thursday by reservation only. Click here for our Afternoon Tea Menu! NOTE: Afternoon Tea reservations must be made by calling Victoria’s DIRECTLY at (302)227-0615; they may NOT be made on Open Table. We apologize for any inconvenience.
Dinner Every Day 4:00 p.m. – 10 p.m.
Join us for live, local entertainers Wednesday evenings and for Sunday Brunch! Click HERE for LIVE ENTERTAINMENT Line up!
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Victoria’s Restaurant in the Boardwalk Plaza Hotel offers fine dining in an intimate setting overlooking the beach and boardwalk. Beyond breakfast, lunch and dinner, you can enjoy a wonderful Sunday brunch! The three-tiered dining room affords a view of the Atlantic from every table all year round, while outdoor dining on the boardwalk patio is an option during the warmer months.
For light fare and cocktails, guests are invited to the Plaza Pub in Rehoboth Beach, an oceanfront lounge with a cozy walnut bar and comfy leather chairs.
Full-menu room service is available for those who wish to dine in the privacy of their rooms.
Plan your party! For Larger, Private Parties in our Banquet Halls:
Menus:


Breakfast is served 7:00 – 11:30 a.m. Monday – Saturday and till 11:00 a.m. on Sundays (Sunday Brunch 11:00 a.m. – 3:00 p.m.)
All-American Breakfast
two eggs any style, served with breakfast potatoes or fresh fruit, choice of toast, and your choice of ham, scrapple, sausage, vegetarian sausage, bacon or turkey bacon
Creme Brulee French Toast
brioche bread dipped in vanilla bean creme brulee, served with your choice of ham, scrapple, sausage, vegetarian sausage, bacon, turkey bacon or fruit
(add berries or banana for $2 additional)
Steak and Eggs
two eggs any style with sliced sirloin steak, seasoned potatoes and choice of toast
Yogurt & Granola
yogurt, granola, and fresh, seasonal fruit
Eggs Benedict
poached eggs, Canadian bacon, fried green tomato and hollandaise on English muffin, served with breakfast potatoes or fruit
House-Cured Salmon Croissant
house-cured salmon, tomato, sliced onion, hard cooked egg and herb-infused cream cheese on a croissant with a side salad
Raisin and Brown Sugar Oats
wholegrain oats with raisins and golden raisins, honey, a touch of brown sugar and berry garni
Build An Omelet
with your choice of cheddar or Swiss cheese and two toppings (diced ham, smoked bacon, mushrooms, diced peppers, tomatoes, spinach), served with breakfast potatoes or fresh fruit and choice of toast
(add crabmeat for $3. additional)
Buttermilk Pancakes
fluffy pancakes served with your choice of ham, scrapple, sausage, vegetarian sausage, bacon, turkey bacon or fruit
(add berries, banana or chocolate chips for $2. additional)
Breakfast Wrap
eggs, sausage, potatoes and cheddar cheese served in a flour tortilla with a side salad
Quiche of the Day
with a side of mixed greens, honey vinaigrette
Beverages
juices – orange, cranberry, grapefruit, apple, or tomato $6
milk, skim milk $6
breakfast smoothie- seasonal fresh fruit, low fat yogurt and banana $8
vegan powerhouse smoothie – coconut milk, quinoa, flax seed, mango and banana $10
coffee- Victoria’s blend – small pot (2 cups) $5, large pot (4 cups) $8
selection of hot teas $5
Join us for Sunday Brunch, served from 11:00 a.m. until 3:00 p.m. (Reservations are highly encouraged as Brunch sells out quickly!)
Brunch Bites – $5
Brunch Entrees – $10
2 eggs as you like
creme brulee french toast
eggs benedict
quiche of the day
cracked egg biscuit
raisin and brown sugar oats
chicken caesar wrap
build an omelet
Brunch Entrees – $15
salmon croissant
sausage and gravy biscuit
crab cake sandwich
chesapeake omelet
corned beef hash
lobster roll sliders
crab melt
steak and eggs
crab benedict
Sweet Brunch Endings and Adult Brunch Indulgences
Add a Brunch Dessert for $5
apple crumb dessert “shot”
house-made bread pudding
(see dessert menu for more a la carte desserts!)
A Little Something More
Side Orders $5
smoked bacon
smoked sausage links
vegetarian sausage
Virginia ham
turkey bacon
scrapple
No Yolk $2
Juices $3
orange
cranberry
grapefruit
apple
tomato
Victoria’s Coffee $3
Bloody Mary, Mimosa, Screwdriver or Glass of Champagne $5
Upscale that cocktail! $7
Mermaid Oyster Bloody Mary
The Queen’s Mimosa
Peach Bellini


Lunch served Monday – Saturday 11:30 a.m. until 3:00 p.m.
Sunday Brunch is served Sundays 11:00 a.m. until 3:00 p.m.
Dining with a group? Please see our banquet menu selections and contact our Sales team!
Cream of Crab Soup
with lump crab — a Victoria’s tradition
Soup du Jour
made fresh daily
Caesar Salad
romaine hearts, boquerones, lemon, croutons, house Caesar dressing
Grilled Pineapple Salad gf, v.
roasted red pepper, red onion, toasted coconut, mixed greens, sesame dressing
Wedge Salad gf
iceberg, carrot, red onion, radishes, tomatoes, bacon, ranch dressing
Shrimp and Fried Green Tomatoes
fried green tomatoes, shrimp, goat cheese, arugula, peach puree
Raw Oysters gf
on the half shell, house mignonette
Crab Dip
creamy crab mixture, melted cheese, Old Bay crostini
Angus Steak Burger or Beyond Meat Burger
lettuce, tomato, house-made chips and your choice of 2 toppings: cheddar, Swiss, blue cheese, caramelized onions, smoked bacon, roasted mushrooms
Seared Scallops gf
sea scallops, butternut squash puree, apple salad
Bang Bang Shrimp gf
half-pound of lightly dusted fried shrimp, tossed in a creamy, sweet Thai chili sauce
Lobster Truffle Flatbread
ricotta, mozzarella, tomato, basil, truffle oil
Cheese Board / Charcuterie
ask your server for selections and prices
Salami and Mozzarella Sandwich
spinach, roasted red peppers, basil pesto, ciabatta, house-made chips
Chicken Quesadilla
mesquite-flavored chicken, mixed greens and cheese, pico de gallo, sour cream, pickled onions, flour tortilla
Crab Cake Sandwich
traditional Eastern Shore lump crab cake, brioche roll, lettuce, tomato, house-made potato chips, pickle
Lobster Truffle Flatbread
ricotta, mozzarella, tomato, basil, truffle oil
Turkey, Bacon and Avocado Sandwich
house-roasted turkey, bacon, avocado, toasted brioche bread, chips
Lobster Roll
lobster, lettuce, tomato, lemon-dill aioli, brioche roll
Single Crab Cake
lump crab cake, corn risotto, heirloom tomato, carrot and arugula salad, remoulade
Seafood “Cobb” Salad
shrimp, crab, hard-cooked egg, onion, house guacamole, bacon and gorgonzola on a bed of greens with honey vinaigrette
Tuna and Chicken Salads
tuna and chicken salads, sliced apples, crackers, crostini, mixed field greens
Crab Melt
lump crab, cheddar, bacon and tomato, bread boule, mixed greens
Pan-Seared Salmon gf
potato hash, asparagus medley, grapefruit hollandaise
Fish & Chips
beer-battered fish, hand-cut fries, house slaw
Crab Stack
tower of avocado, mango salsa, blue crab salad, mixed greens, crispy wonton chips
Quiche of the Day
with mixed greens, honey vinaigrette
Chicken Roulade gf
bacon-wrapped chicken breast, smoked gouda, spinach, prosciutto, roasted red pepper risotto, Brussels sprouts, creamed mustard
Filet Mignon gf
wild mushrooms, broccolini and carrot mix, mashed potato, truffle butter
Shrimp and Scallop Carbonara
gulf shrimp, sea scallops, bacon, green peas, tomato, arugula
Hungry for more?
See the bottom of our Dinner Menu for tempting desserts!


Lunetta, Prosecco (Italy)
Bin 201
Domaine Chandon, Rose NV (US)
Bin 205
Piazza, Moscato d’Asti (Italy)
Bin 328
Chandon Brut (US)
Bin 203
GH Mumm (France)
Bin 204
Michel Arnould, Brut (France)
Bin 209
Veuve Clicquot, Yellow Label (France)
Bin 214
Dom Perignon Champagne, 2010 (France)
Bin 220
Harken (CA)
Bin 363
Sonoma Cutrer, (Russian River Valley, CA)
Bin 368
Chardonnay, Imagery (Sonoma, CA)
Bin 363
Arrogant Frog, Lily Pad White (France)
Bin 367
A Victoria’s Exclusive!
Stags Leap, KARIA (Napa Valley, California)
Bin 375
Domaine La Soufrandise Pouilly-Fuisse (France)
Bin 313
Cakebread (Napa Valley, CA)
Bin 379
Pinot Grigio, Ruffino (Italy)
Bin 332
Maso Poli, Trentino DOC (IT)
Bin 372
Fume Blanc, Ferrari-Carano (Sonoma, CA)
Bin 346
Touraine, J de Villabois (Loire Valley, France)
Bin 306
Oyster Bay (Marlborough, NZ)
Bin 338
Unshackled, The Prisoner Wine Co. (CA)
Bin 342
Chenin Blanc – Viognier Blend, Essay (South Africa)
Bin 334
Alberino, Pazo Cilleiro (Spain)
Bin 329
Riesling, Chateau St. Michelle (WA)
Bin 314
Viognier, San Simeone (Paso Robles, CA)
Bin 315
Riesling, Trimbach (France)
Bin 316
Blanc de Malbec, Vincentin (Mendoza, ARG)
Bin 537
White Blend, Upshot, Rodney Strong (Sonoma County, CA)
Bin 324
Petite Chablis, Elegance, Dampt Freres (Burgundy, FR)
Bin 327
Whispering Angel (FR)
Bin 359
The Pale, by Sacha Lichine (Provence, FR)
Bin 353
Domaine Saint Croix (Provence, France)
Bin 356
Mont Paral, Sparkling Rose, Cava (Barcelona, SP)
Bin 358
Chloe (CA)
Bin 557
Chateau St. Michelle, Indian Wells (WA)
Bin 560
Robert Mondavi, Private Selection (CA)
Bin 552
Franciscan, (Napa Valley, CA)
Bin 586
Jam Cellars (Napa, CA)
Bin 553
Barter & Trade – Organic (Columbia Valley, WA)
Bin 588
The Fableist, The Fableist Wine Co. (Paso Robles, CA)
Bin 589
Saint K, Everything is Under Control (Paso Robles, CA)
Bin 568
Post and Beam, Far Niente (Napa Valley, CA)
Bin 567
Groth (Napa Valley, CA)
Bin 596
The Prisoner, The Prisoner Wine Co. (CA)
Bin 598
Chemistry (Willamette Valley, OR)
Bin 529
Firesteed Pinot Noir (Willamette Valley, OR)
Bin 525
La Crema Pinot Noir (Monterey, CA)
Bin 527
Sottano Malbec (Mendoza, ARG)
Bin #538
Antigal, Uno Malbec (Mendoza, ARG)
Bin # 539
Arrogant Frog, Lily Pad Red (FR) Exclusively at Victoria’s!
Bin 555
The Federalist, An Honest Red Blend (CA)
Bin 523
Cotes du Rhone, Chateau Redortier (FR)
Bin 520
Fiction Red, Field Recordings (Paso Robles, CA)
Bin 506
Harvey & Harriet, Bordeaux Blend (Paso Robles, CA)
Bin 528
Abstract, Orin Swift (CA)
Bin 519
Unshackled, The Prisoner Wine Co., (CA)
Bin 599
The Prisoner, The Prisoner Wine Co. (CA)
Bin 509
Beaujolais, Louis Jadot (FR)
Bin 500
Zinfandel, Soldo, The Prisoner Wine Co. (CA)
Bin 522
Zinfandel, Hendry HRW – Vegan (Napa Valley, CA)
Bin 516
Super Tuscan, Leuta, Tau (Toscana, IT)
Bin 518
Chateauneuf-du-Pape, E. Guigal (France)
Bin 507
Amarone Classico, Masi Costasera (Italy)
Bin 566
Grenache, 419 Days, Herman Story (CA)
Bin 597


Dinner served daily from 5:00 p.m. until 10:00 p.m.
Cream of Crab Soup
with lump crab — a Victoria’s tradition
Soup du Jour
made fresh daily
Caesar Salad
romaine hearts, boquerones, lemon, croutons, house Caesar dressing
Grilled Pineapple Salad gf, v.
roasted red pepper, red onion, toasted coconut, mixed greens, sesame dressing
Wedge Salad gf
iceberg, carrot, red onion, radishes, tomatoes, bacon, ranch dressing
Shrimp and Fried Green Tomatoes
fried green tomatoes, shrimp, goat cheese, arugula, peach puree
Raw Oysters gf
on the half shell, house mignonette
Crab Dip
creamy crab mixture, melted cheese, Old Bay crostini
Margherita Flatbread v.
fresh mozzarella, marinara, tomato, basil. grilled flatbread, roasted garlic oil
Seared Scallops gf
sea scallops, butternut squash puree, apple salad
Bang Bang Shrimp gf
half-pound of lightly dusted fried shrimp, tossed in a creamy, sweet Thai chili sauce
Cheese Board / Charcuterie
ask your server for selections and prices
Crab Cakes
traditional Eastern Shore crab cakes, corn risotto, heirloom tomato, carrot and arugula salad, remoulade
(single crab cake, $28)
Pan-Seared Salmon gf
potato hash, asparagus medley, grapefruit hollandaise
Grilled New York Strip gf
basil chimichurri, Swiss chard and cauliflower, potato saute
Pistachio Encrusted Lamb gf
lamb rack, pomegranate-port reduction, mashed potatoes, baby carrots and roasted Brussels sprouts
Grilled Duck Half gf
basted with fig barbeque sauce, with bok choy, wild mushrooms, potato hash
Chef’s Vegetarian gf, v.
roasted cauliflower, risotto, cherry tomatoes, Swiss chard, baby carrots, Romesco
Crab Stack
tower of avocado, mango salsa, blue crab salad, mixed greens, crispy wonton chips
Chicken Roulade gf
bacon-wrapped chicken breast, smoked gouda, spinach, prosciutto, roasted red pepper risotto, Brussels sprouts, creamed mustard
Filet Mignon gf
wild mushrooms, broccolini and carrot mix, mashed potato, truffle butter
Lobster Tail
10 – 12 ounce lobster tail, lemon-herb compound butter, choice of 2 sides
Fresh Catch
fresh fish, chef’s choice of two sides
Shrimp and Scallop Carbonara
gulf shrimp, sea scallops, bacon, green peas, tomato, arugula
Dinner Sides
asparagus
red-skinned mashed potatoes
risotto
baby carrots
Brussels sprouts
potato hash
broccolini
S’mores Cake a la Mode
soft, rich chocolate cake with torched, gooey marshmallow on a graham cracker crust, with a scoop of vanilla bean ice cream
Triple Chocolate Brownie with Mixed Berries
fudge brownie with melted chocolate and chocolate chips, served with mixed berries and whipped cream
Strawberry Shortcake Cupcake
strawberry-infused vanilla cupcake topped with light vanilla mousse and strawberry coulis
Berry Cobbler
mixed berries baked with sweet dough topping and whipping cream
Vanilla Bean Crème Brulee
a French classic with vanilla bean and caramelized demerara sugar (gluten free)
Chocolate Mint Dessert Shot
a smaller portion: chocolate chips and Creme de Menthe-flavored mousse over brownie morsels
King’s Local Ice Cream
locally made and delicious. ask your server for today’s featured flavors


Crab Dip
creamy crab mixture, melted cheese, Old Bay crostini
Angus Steak Burger or Beyond Meat Burger
lettuce, tomato, house-made chips and your choice of 2 toppings: cheddar, Swiss, blue cheese, caramelized onions, smoked bacon, roasted mushrooms
Seared Scallops gf
sea scallops, butternut squash puree, apple salad
Bang Bang Shrimp gf
half-pound of lightly dusted fried shrimp, tossed in a creamy, sweet Thai chili sauce
Warm Soft Pretzels
mustard dipping sauce
Lobster Truffle Flatbread
ricotta, mozzarella, tomato, basil, truffle oil
BBQ Pork Sliders
house-made bbq sauce, cole slaw on soft rolls
Cheese Board / Charcuterie
ask your server for selections and prices
Salami and Mozzarella Sandwich
spinach, roasted red peppers, basil pesto, ciabatta, house-made chips
Chicken Quesadilla
mesquite-flavored chicken, mixed greens and cheese, pico de gallo, sour cream, pickled onions, flour tortilla
Crab Cake Sandwich
traditional Eastern Shore lump crab cake, brioche roll, lettuce, tomato, house-made potato chips, pickle
Buffalo Sidewinders
fried, seasoned potato twists with shredded chicken, cheese, scallions
Fish & Chips
beer-battered fish, hand-cut fries, house slaw


Atlantic Breakfast
One egg any style, with fried potatoes and choice of crisp bacon, sausage, grilled ham steak or fresh, seasonal fruit
Captain’s Omelette
A two-egg omelette with melted cheddar cheese, served with fried potatoes
Silver Dollar Pancakes
Three silver dollar pancakes with apple compote and whipped cream, served with a choice of bacon, sausage, grilled ham steak or fresh, seasonal fruit
The Dolphin
Two slices of French toast, served with a choice of bacon, sausage, grilled ham steak or fresh, seasonal fruit
The Fruity Tooty
Seasonal sliced fruit, served with a choice of cold cereal
Cheese Quesadilla
Cheddar jack, flour tortilla, sour cream
With diced, grilled chicken, $13
Chicken Tenders
All white meat breast tenders, served with choice of hand-cut fries, seasonal fruit or green beans
Grilled Chicken Breast
Free-range chicken breast served with choice of hand-cut fries, seasonal fruit or green beans
Kid’s Burger
Grilled and served on a soft roll, with choice of hand-cut fries, seasonal fruit or green beans
Make it a soft taco with cheddar jack, corn tortilla and sour cream, $10
Mac-and-Cheese
Made with cheddar and fusilli pasta
Pasta Marinara
Pasta, topped with marinara sauce and sprinkled with shredded parmesan cheese