Yes, we are open all year! We welcome you to dine in our charming dining room, or outside in the ocean breezes of the boardwalk patio. 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.
HOURS of OPERATION:
OPEN 7 DAYS
Breakfast 7 a.m. – 11:30 a.m. Monday – Saturday / Sundays breakfast until 10:30
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 3:00 pm. – 5:00 p.m. Tuesday – Thursday by reservation only. 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 4:00 p.m. – 10 p.m.
AUTUMN IS IN THE AIR…TIME TO MAKE THANKSGIVING DAY RESERVATIONS! Join us in Victoria’s for a traditional Thanksgiving Day meal, and enjoy your family and friends without the cooking or cleanup. Click HERE for our THANKSGIVING DAY MENU then call us to make reservations (302)227-0615, or reserve on OpenTable.com.
DREAM OF A VICTORIA’S CHRISTMAS! Reserve now to celebrate Christmas Day with our family-style holiday dinner. Click HERE for Christmas Dinner 2023 Menu Call (302)227-0615 or reserve on OpenTable.com.
LIVE ENTERTAINMENT IS BACK! Join us in the dining room for live music on Friday evenings and Sundays during brunch, or come see Keith Mack in the Plaza Pub on Wednesdays. Click here for September and October Entertainment Lineup!
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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, Sunday breakfast served ’til 10:30, 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 $7
milk, skim milk $6
breakfast smoothie- seasonal fresh fruit, low fat yogurt and banana $10
vegan powerhouse smoothie – coconut milk, quinoa, flax seed, mango and banana $12
coffee- Victoria’s blend – small pot (2 cups) $6, large pot (4 cups) $8
selection of hot teas $6
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!)
Sunday Brunch
BRUNCH BITES ~ $7
- Caesar Salad
- Single Egg Benedict
- Strawberry – Banana Parfait
- Homemade Waffle
- Sticky Bun
- Avocado Toast
BRUNCH ENTREES ~ $12
- 2 Eggs As You Like
- Creme Brulee French Toast
- Quiche of the Day
- Raisin and Brown Sugar Oats
- Chicken BLT Ranch Wrap
- Build An Omelet
- Berry Pancakes
BRUNCH SPECIALTIES ~ $17
- Eggs Benedict
- Salmon Croissant
- Crab Cake Sandwich
- Chesapeake Omelet
- Lobster Roll
- Crab Melt
- Steak and Eggs
- Monte Cristo
SIDE SELECTIONS: BREAKFAST MEATS ~ $5
- bacon, turkey bacon
- sausage, vegetarian sausage
- Virginia ham
- scrapple
BY THE GLASS ~ $5
- bloody mary
- mimosa
- screwdriver
- champagne


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!
Raw Oysters gf
on the half shell, house mignonette
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
Summer Berry Salad gf
fresh berries, feta and candied pecans over spring mix, peach vinaigrette
Wedge Salad gf
iceberg, carrot, red onion, radishes, tomatoes, bacon, ranch dressing
House Salad
mixed greens, grape tomatoes, red onion, carrots, cucumber, house honey-ginger dressing
Bang Bang Shrimp gf
half-pound of lightly dusted fried shrimp, tossed in a creamy, sweet Thai chili sauce
Short Rib Flatbread
ricotta, mozzarella, braised beef, fig bbq, pickled onions, arugula
Crab Dip
creamy crab mixture, melted cheese, Old Bay crostini
Seared Scallops gf
sea scallops, coconut-cashew curry sauce
Shrimp Cocktail
Old Bay-seasoned shrimp, cocktail sauce, lemon
Cheese Board / Charcuterie
ask your server for selections and prices
Shrimp Caesar Pasta Salad
surrounded by fusilli pasta, sliced egg, bacon, cherry tomatoes
Crab Cake Sandwich
traditional Eastern Shore lump crab cake, brioche roll, lettuce, tomato, house-made potato chips, pickle
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
Slow-Roasted BBQ Pulled Pork
soft brioche roll, house slaw, pickled onions, jalapenos, house-made chips
Shrimp & Blue Crab Salad
tower of avocado, radish, mango salsa, jumbo shrimp and blue crab salad over mixed greens
Fish & Chips
beer-battered fish, hand-cut fries, house slaw
Shrimp Quesadilla
Old Bay-seasoned shrimp, flour tortilla, mixed greens, pico de gallo, sour cream, pickled onion, jalapenos
Turkey B L T
served on ciabatta bread with avocado aioli, house-made chips
Lobster Roll
lobster, lettuce, tomato, lemon-dill aioli, brioche roll
Tuna and Chicken Salad
served with a side salad, avocado, crostini
Crab Melt
lump crab, cheddar, bacon and tomato, bread boule, mixed greens, honey vinaigrette
Pan-Seared Salmon gf
pan-seared salmon with peach salsa, cilantro-lime rice, haricots verts, baby carrots
Grilled Filet gf
mushroom-cognac cream, mashed potatoes, broccolini, baby carrots
Chicken Francaise gf
lemon caper beurre blanc, risotto, asparagus
Quiche of the Day
a daily selection, with a side of mixed greens, honey vinaigrette
Single Crab Cake
traditional Eastern Shore crab cake, house remoulade, mashed potatoes, haricots verts
Shrimp & Scallop Pasta
shrimp, scallops, grape tomatoes and artichoke hearts on linguini tossed in lemon-caper brown butter
Hungry for more?
See the bottom of our Dinner Menu for tempting desserts!


Mionetto, Prosecco
Bin 200
Domaine Chandon, Rose NV (US)
Bin 205
Parolvini, Moscato (IT)
Bin 326
Chandon Brut (US)
Bin 203
Ployez-Jacquemart Extra Brut
Bin 206
GH Mumm (France)
Bin 204
Mont Paral, Sparkling Rose, Cava (Barcelona, SP)
Bin 358
Veuve Clicquot, Yellow Label (France)
Bin 214
Ployez-Jacquemart Extra Brut Parcelle
Bin 222
Diora (Monterey, CA)
Bin 364
Arrogant Frog, Lily Pad White
Bin 367
Hendry Vineyards (Napa Valley, CA)
Bin 373
Jordan (Russian River Valley, CA)
Bin 376
Domaine La Soufrandise Pouilly-Fuisse “Clos Marie” (France)
Bin 313
DAOU Reserve (Paso Robles, CA)
Bin 380
Cakebread (Napa Valley, CA)
Bin 379
Pinot Grigio, Ruffino (Italy)
Bin 332
Maso Poli, Trentino DOC (IT)
Bin 372
Tablelands (Marlborough, New Zealand)
Bin 339
Oyster Bay (Marlborough, NZ)
Bin 338
Fume Blanc, Ferrari-Carano (Sonoma, CA)
Bin 346
Rive Droite, Coteaux de Giennois AOC (FR)
Bin 344
Unshackled, The Prisoner Wine Co. (CA)
Bin 342
Alberino, LEIRA (Spain)
Bin 330
Riesling, Chateau St. Michelle (WA)
Bin 314
Viognier, Stag’s Leap (Napa Valley, CA)
Bin 316
Blanc de Malbec, Vincentin (Mendoza, ARG)
Bin 537
Gewurztraminer, Gundlach Bundschu (CA)
Bin 317
Chenin Blanc – Saldo, The Prisoner Wine Co. (CA)
Bin 335
Malvasia Bianca, Flower Bomb, Saint K (CA)
Bin 325
Petite Chablis, Elegance, Dampt Freres (Burgundy, FR)
Bin 327
Whispering Angel (FR)
Bin 359
Fleurs de Prairie, Languedoc Rose (FR)
Bin 350
Domaine Saint Croix (Provence, France)
Bin 356
Chloe (CA)
Bin 557
Chateau St. Michelle, Indian Wells (WA)
Bin 560
Justin (Paso Robles, CA)
Bin 584
Josh Cellars, Craftsman’s Collection (CA)
Bin 551
Barter & Trade – Organic (Columbia Valley, WA)
Bin 588
Serial (Paso Robles, CA)
Bin 556
The Fableist, The Fableist Wine Co. (Paso Robles, CA)
Bin 589
Black Stallion Estate (Napa Valley, CA)
Bin 568
Perata (Napa Valley)
Bin 586
The Prisoner, The Prisoner Wine Co. (CA)
Bin 598
Firesteed Pinot Noir (Willamette Valley, OR)
Bin 525
La Crema Pinot Noir (Monterey, CA)
Bin 527
Siduri, Pinot Noir (Santa Barbara, CA)
Bin 526
Blindfold, Blanc de Noir, Prisoner (CA)
Bin 336
Sottano – Malbec (Mendoza, ARG)
Bin 538
Salentien, Valle de Uco – Malbec (ARG)
Bin 540
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
Harvey & Harriet, Bordeaux Blend (Paso Robles, CA)
Bin 528
Leviathan (CA)
Bin 519
Desperada, Sackcloth & Ashes (CA)
Bin 596
Justin, Isosceles (Paso Robles, CA)
Bin 554
Beaujolais Villages, Georges Duboeuf (FR)
Bin 501
Tempranillo, Gran Familia Rioja (SP)
Bin 502
Cabernet Franc, Union Sacre (Paso Robles, CA)
Bin 553
Zinfandel, Hendry HRW – Vegan (Napa Valley, CA)
Bin 516
Zinfandel, Soldo, The Prisoner Wine Co. (CA)
Bin 522
Super Tuscan, Leuta, Tau (Toscana, IT)
Bin 518
Burgundy, Dmn. Bachelet Vincent, Haut Cote de Beaune
Bin 564
Chateauneuf-du-Pape, Domaine de L’Arnesque (France)
Bin 507
Syrah, Ultima Tulie (Paso Robles, CA)
Bin 508
Petite Syrah, First Time Caller, Herman Story (CA)
Bin 599


Dinner served daily from 4:00 p.m. until 10:00 p.m.
Raw Oysters gf
on the half shell, house mignonette
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
Summer Berry Salad gf
fresh berries, feta and candied pecans over spring mix, peach vinaigrette
Wedge Salad gf
iceberg, carrot, red onion, radishes, tomatoes, bacon, ranch dressing
House Salad
mixed greens, grape tomatoes, red onion, carrots, cucumber, house honey-ginger dressing
Bang Bang Shrimp gf
half-pound of lightly dusted fried shrimp, tossed in a creamy, sweet Thai chili sauce
Crab Dip
creamy crab mixture, melted cheese, Old Bay crostini
Seared Scallops gf
sea scallops, coconut-cashew curry sauce
Shrimp Cocktail
Old Bay-seasoned shrimp, cocktail sauce, lemon
Cheese Board / Charcuterie
ask your server for selections and prices
Short Rib Flatbread
ricotta, mozzarella, braised beef, fig bbq, pickled onions, arugula
Shrimp & Blue Crab Salad
tower of avocado, radish, mango salsa, jumbo shrimp and blue crab salad over mixed greens
Fish & Chips
beer-battered fish, hand-cut fries, house slaw
Crab Cakes
traditional Eastern Shore crab cakes, house remoulade, mashed potatoes, haricots verts
(single crab cake, $28)
Pan-Seared Salmon gf
pan-seared salmon with peach salsa, cilantro-lime rice, haricots verts, baby carrots
Grilled Filet gf
mushroom-cognac cream, mashed potatoes, broccolini, baby carrots
Chicken Francaise gf
lemon caper beurre blanc, risotto, asparagus
Braised Short Rib gf
porcini-port wine reduction, mashed potatoes, asparagus
Rack of Lamb gf
rosemary-roasted garlic béchamel, roasted fingerling potatoes, sautéed asparagus, grape tomatoes
Roasted Half Duck gf
fig barbeque gastrique, potato hash, bok choy, wild mushrooms
Chef’s Vegetarian v.
black bean fritters, coconut curry, cilantro-lime rice
Grilled New York Strip gf
red wine balsamic reduction, roasted fingerling potatoes, asparagus, baby carrots
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 & Scallop Pasta
shrimp, scallops, grape tomatoes and artichoke hearts on linguini tossed in lemon-caper brown butter
Dinner Sides
mashed potatoes
sautéed broccolini
fingerling potatoes
risotto
cilantro-lime rice
haricots verts
baby carrots
asparagus
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 Peanut Butter Pie Shot
the classic combination, in a small portion
Local Ice Cream
locally made and delicious. ask your server for today’s featured flavors


Bang Bang Shrimp gf
half-pound of lightly dusted fried shrimp, tossed in a creamy, sweet Thai chili sauce
Short Rib Flatbread
ricotta, mozzarella, braised beef, fig bbq, pickled onions, arugula
Crab Dip
creamy crab mixture, melted cheese, Old Bay crostini
Seared Scallops gf
sea scallops, coconut-cashew curry sauce
Shrimp Cocktail
Old Bay-seasoned shrimp, cocktail sauce, lemon
Cheese Board / Charcuterie
ask your server for selections and prices
Crab Cake Sandwich
traditional Eastern Shore lump crab cake, brioche roll, lettuce, tomato, house-made potato chips, pickle
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
Warm Soft Pretzels
mustard dipping sauce
Slow-Roasted BBQ Pulled Pork
soft brioche roll, house slaw, pickled onions, jalapenos, house-made chips
Fish & Chips
beer-battered fish, hand-cut fries, house slaw
Shrimp Quesadilla
Old Bay-seasoned shrimp, flour tortilla, mixed greens, pico de gallo, sour cream, pickled onion, jalapenos


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