Rappahannock Restaurant 320 E. Grace St

cocktail sauce, lemon, mignonette

leche de tigre, aji amarillo, red onion, basil, sweet potato

cocktail sauce, lemon, mignonette

grilled pineapple, fresh citrus, anaheim pepper, mojo

anchovy, mint yogurt, fresh herbs, lemon zest,

ranch, pickled onion, butter toasted rye crouton, herbs

Leeks, Country Ham, Parmesan Cracker Crumbs

white wine, fresh herbs, butter

house-made ricotta, hot honey, fresh peach, grilled bread

pepita crusted, smoked tomato butter, poblano peppers, crispy grits

U-15 diver scallops, corn, summer squash, squash puree, charred red pepper

king oyster mushroom, shitake, parmesan, chili oil (vegetarian)

Bonnet-Ponson - Champagne Extra Brut Cuvée Perpétuelle. On the nose, white fruits and citrus melt with candied notes, ripe plum and nutty aromas.

Deep cupped and mineral rich, with an understated saltiness that lets the oyster’s natural flavor come though, our Rappahannocks offer up a sweet, buttery, full-bodied taste with a refreshingly clean, crisp finish.

The truest taste of the ocean, our Olde Salt oyster brings together a bold sea-side brininess with a smooth, clean follow-through.

Ready to kick up the spice for your oysters? Our signature cocktail sauce is a perfect way to do just that. Also great with shrimp and to jazz up those Bloody Marys.

Finally, a hot sauce worthy of dashing on oysters (as well as anything else under the sun)! Made with a blend of red jalapeno, serrano and cherry peppers, our sauce gives the perfect 'bite' to your favorite dishes. We love using this at our events, restaurants and at home and are glad we can now share it with you!

Our house-made Mignonette is a classic mignonette sauce that pairs perfectly with our oysters, clams or other seafood.

Everyone who has had our signature crab cakes at one of our events or restaurants always ask if they can buy the sauce we put on top. Well, now you can! We have bottled our special recipe for the first time. Great complement to any seafood but amazing on steak and chicken as well. Pro-tip: Dip your french fries in our remoulade and your'll never use ketchup again!