Dining

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 traditional Victorian afternoon tea. 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.

Hours of Operation:
7 a.m. - 10 p.m. 7 days a week

Don't miss live music with Jeff Irwin on the baby grand in Victoria's dining room, playing "the great American songbook" style.

Jeff has been entertaining guests EVERY WEEK, ALL YEAR at Victoria's since 1992! For music that's twice as nice, check his gig schedule for dates when he is joined by Dr. Robert Thomas or Bryan Irwin on bass accompaniment.

Click HERE for Jeff's schedule!

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Dinner

Victoria's Cream of Crab Soup

a Victoria's tradition 9.~

Soup du Jour

ask your server for today's fresh selection 6.~

Classic Caesar Salad

with crisp romaine leaves, seasoned croutons and shredded Parmesan cheese 9.~

House Chop Salad

romaine and iceberg lettuce, artichoke hearts, diced red onions anc cherry tomatoes, with olive oil-red wine dressing and Parmesan cheese 8.~

Spinach Salad

fresh baby spinach with herbed Montrachet cheese, candied walnuts and cranberry-hone-Dijon dressing 8.~

Mussels and Clams

tender mussels and clams in a light curry sauce with diced tomatoes, pineapple and cilantro 10.~

Duck Pezete

baked Naan bread topped with duck confit, Montrachet cheese, sundried tomato, caramelized onion and prosciutto 10.~

Lobster Mac-n-Cheese

made with aged white Vermont cheddar, orecchiette pasta, mascarpone cream sauce and a hint of white truffle oil 14.~

Shrimp and Jumbo Lump Crab Cocktail

a twist on the classic, served in a martini glass with fresh mango relish 16.~

Artisan Cheese Board

a beautiful display of artisan cheeses and gourmet mustards, served with slices of grilled baguette 12.~

Baked Brie Encroute

miniature Brie, baked in puff pastry and topped with apricot glaze and hazelnut-roasted shallot butter, with sliced apples and crackers 12.~

Smoked Seafood Plate

a selection of 3 house-smoked fish and/or shellfish, with Boursin spread, red onion marmalade, ciabatta toast point and stoned wheat crackers 12.~

Rainbow Trout

fresh, boneless trout, butterflied, encrusted with seasoned bread crumbs and Parmesan cheese and pan-fried, topped with jumbo lump crabmeat and hollandaise sauce and served with roasted potatoes and haricots verts 26.~

Anise-Encrusted Duck Breast

pan-seared, anise-encrusted breast of duck with Bing cherry demi-glace, served with sticky rice and tempura-fried vegetables 24.~

Braised Short Rib

tender, slow-roasted short rib simmered in smoky bacon demi-glace, served with Yukon gold mashed potatoes and roasted seasonal vegetables 26.~

Jumbo Sea Scallops

fresh sea scallops, lightly seasoned then hard-seared, nestled in pancetta-apple cream sauce and served with roasted spaghetti squash 28.~

Victoria's Lump Crab Cakes

two pan-seared, crab cakes with wholegrain mustard remoulade, served with sweet potato gratin and apple slaw 28.~

New York Strip Steak

hand-cut, grilled New York strip with bearnaise sauce and onion ring garni, served with a creamed spinach tart and smashed potatoes 29.~

Grilled Seafood Pasta

jumbo shrimp, lobster and bay scallops, grilled then tossed with asparagus tips, sundried tomatoes and gorgonzola cream sauce, served over pappardelle pasta 26.~

Veal Oscar

seasoned, sauteed scaloppine of veal, deglazed with white wine, topped with jumbo lump crabmeat and hollandaise sauce, served with Yukon gold mashed potatoes and asparagus 26.~

Cedar Plank Wild Salmon

wild salmon, cooked and served on a cedar plank, topped with cilantro-lime butter and served with roasted lobster hash browns and steamed haricots verts 26.~

Roasted Free Range Chicken

halved chicken, roasted until tender and nestled in light garlic jus, with candied carrots and sweet potato gratin 22.~

Vegetable Lasagna

local squash, roasted red peppers, spinach, mushrooms and fontina cheese, layered and baked with tomato-basil ragu 22.~

Filet Mignon

char grilled tenderloin of beef with mushroom-truffle demi glace, paired with creamed spinach and Yukon gold mashed potatoes 34.~

Broiled Lobster Tail

large, coldwater lobster tail, broiled and served over coconut sticky rice with flash-fried vegetables and a side of lime-garlic brown butter 38.~ (stuffed with jumbo lump crabmeat...add 8.~)

Nine-Layer Triple Chocolate Cake

three layers of dark chocolate cake, three layers of white chocolate ganache and three layers of milk chocolate French butter cream, with raspberry sauce, creme anglaise and a dusting of cocoa powder 9.50

Apple Crumb Bread Pudding

apple crumb bread pudding with walnuts, pecans and raisins, served warm, with vanilla whipped cream and warm caramel sauce 8.50

Blackberry Napoleon

alternating layers of pizzelle cookies, sweet mascarpone cream and blackberry compote, served with lemon sauce and sprinkled with powdered sugar 10.~

Chocolate Espresso Torte

dense, flourless, dark chocolate torte, spiked with espresso (gluten free) -- the 2011 Rehoboth Beach Chocolate Festival Grand Prize Award-winner! 9.~

Pistachio Semifreddo

vanilla-pistachio frozen custard, topped with warm cherry compote and pisatchio brittle 9.~

Pumpkin Cheesecake

fluffy, spiced pumpkin cheesecake in a crumb crust, topped with chocolate-hazelnut sauce 9.50

Menus:

RESERVATIONS: 800.33-BEACH or 302.227-7169
FAX: 302.227.0561
EMAIL: reservations@boardwalkplaza.com

2 Olive Ave. Boardwalk
Rehoboth Beach, DE
19971