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Modern Virginia Beach seafood and steakhouse Experience

Salacia offers the finest local ingredients to create an unforgettable coastal culinary experience. Select from the highly coveted Japanese A5 Wagyu, our rotating Craft Butchery specials, or expertly prepared seafood straight from the local docks of Virginia Beach.
* Menus subject to seasonality and availability


Oysters Neptune 11
1/2 dozen crispy fried oysters on the half shell, creamed Surry ham, shallots, garden basil
Shrimp Stuffed Jumbo Hush Puppy 15
Smoked ham, shallot, jalapeno
Oysters Rockefeller 14
Applewood bacon, spinach, creamy jack cheese, pernod
Seared Foie Gras 19
Triple Sec marinated Foie gras, seckel pear chutney, smoked pear ginger puree, sherry reduction, brioche french toast
Lobster Tempura 16
Ponzu, cabbage and carrot slaw
Seared Tuna* 14
Smoked red onion jus, sesame seeds, spiced yellow fin
Jumbo Shrimp Cocktail 16
House made cocktail sauce, iceberg lettuce, lemon, celery

Salad & Soup

Blt Wedge Salad 12
Iceberg, applewood bacon, heirloom tomatoes, buttermilk blue cheese dressing
Caesar Salad 9
Baby romaine, aged parmesan, white anchovies, rustic crouton
Arugula & Grape Salad 11
Candied walnuts, charred onion, Chevre cheese, walnut vinaigrette
Local Tomato Salad 12
Cullipher farm vine-ripened grape and heirloom tomatoes, black olive, cucumber, balsamic, rosemary e.v.o.o.
Roasted Kabocha Squash Salad 12
Cullipher roasted Kabocha squash, kale, red romaine, toasted pine nuts, ricotta cheese, grape riesling vinaigrette
Butternut Squash Soup, Vegan 9
Pumpkin seed, pumpkin seed oil

Ice Cold Shellfish

Grand Plateau* 39
Jumbo shrimp, Blue Point 0ysters, steamed diver scallop, crab louie, NZ Green Lip mussels
Add ½ lb. Lobster Tail | 29
Oysters on the Half Shell* MP
Harvested in the purest waters of the East coast, our oysters are offered in groups of three and served with house made cocktail sauce, raspberry mignonette, and grated horseradish. Selection changes daily based on market availability.

House Cuts (paired with sauce bernaise)

Filet Mignon 36
Naturally lean yet succulent, buttery texture and subtle flavor 8 oz
Prime New York Strip 48
Richly marbled throughout for peak flavor and tenderness 16 oz
Prime Cowboy Ribeye 56
Bone in, generously marbled and flavorful 20 oz
Massami Ranch Wagyu Ribeye 57
Exceeds prime marbling and flavor, California 8 oz

Chef's Craft Butchery

Seared Australian Lamb Rack 38

Argentinean Arrachera 29
Marinated skirt steak, chimichurri 12 oz


Adventurous 5 each
Port wine marrow, foie gras butter, Bayley Hazen lumpy blue cheese, Brandy Peppercorn or chimichurri aioli


From the Range and Sea

Surf and Turf 67
8 oz filet mignon, 8 oz steamed lobster tail, cauliflower puree, glazed carrots
Whole Bronzino, Wood Oven Roasted MP
Boneless, leek, potato, preserved lemon
Fresh Catch MP
Sweet potato mash, charred broccolini, citrus buere blanc
Seared Diver Scallops 35
Hickory syrup glaze, scallions
1# Maine Lobster Tail MP
Cauliflower puree, broccolini florets, glazed carrots
Chesapeake Lump Crab Cakes 36
Sweet potato mash, charred broccolini, citrus buere blanc
Dutch Harbor King Crab Legs MP
Steamed / Split, drawn butter
Brick Oven Baked Chicken Breast 24
Joyce Farms N.C., Naked Chicken, Cullipher Farm vine-ripened grape and heirloom tomatoes,black olive, cucumber, balsamic, rosemary e.v.o.o

Sides 8

Pee Wee Parmesean Parsley Potatoes
Whipped Chive Potato Puree
Appalachian Stone Ground Cheese Grits
Crisp Sautéed Cullipher Farms Kale
Wood Fire Roasted Mushrooms
Smoked onion jus, balsamic creme
Grilled Broccolini
Crisp garlic, pepper flakes
Sauteed Asparagus
Sauce bernaise
Salt Baked Potato
Crisp Brussel Sprouts
Caramelized onion, parmesan

Steak Temps

Very red, cold center
Red, cool center
Medium Rare
Red, warm center
Pink, hot center
Medium Well
Dull pink, hot center
Well Done
No pink, hot center
Executive Chef
General Manager