^{Restaurant Week at Victoria's Restaurant
$30 per person
includes a glass of select wine}

^{Choice of Soup or Salad:
Cream of Crab Soup: a Victoria’s tradition!
Garden Salad: tossed micro greens with Granny Smith apples, toasted walnuts, crumbled Gorgonzola and balsamic vinaigrette}

^{Choice of Entrée:
Pomegranate Brick Chicken: pan-seared, french cut chicken breast on a bed of sautéed radicchio, arugula, and pickled grapes, laced with pomegranate juice-port wine reduction and sprinkled with toasted pomegranate seeds}

^{Cedar Plank Salmon: farm-raised Atlantic salmon, slowly baked on a cedar wood plank, accompanied by a white polenta cake stuffed with sweet corn pudding and California peppers slaw, drizzled with grilled peach-mild green chile barbeque sauce}

^{Crab Cakes: Victoria’s signature all-lump crab cakes, pan-seared to a golden brown, served on a bed of saffron-leek risotto and our vegetable of the day, topped with Chesapeake crème fraiche and a fresh dill-cucumber relish}

^{Flat Iron Steak: tender 10-ounce flat iron steak, grilled to your desired temperature and topped with ragout of oyster, crimini, shitake and hen of the woods mushrooms, with potatoes Lyonnais and charred asparagus}

^{Veal Scaloppine Del Giorno: chef’s daily veal scaloppine special}

^{Vegetable Paella: portobello mushrooms with saffron rice, California peppers, plum tomatoes and Vidalia onions, topped with cilantro-red pepper coulis}

^{Pan-Seared Scallops: fresh diver scallops on a bed of red and green endive, with sliced gala apple-toasted walnut risotto and brandy cream sauce}

^{Choice of Dessert:
Tiramisu or Strawberry Sabayon}