Zoës Steak & Seafood
Independent
HOUSE CHARCUTERIE BOARD
23
chef’s selection of meats │ crostini │ house mustard │ seasonal jam; add artisanal cheeses… 25
CHARRED OCTOPUS
23
pommes paillasson │ pickled leek & beet green salad cider gastrique │ aioli │ tomato dashi oil
LOBSTER BUNDT CHEESECAKE
25
claw & knuckle lobster │ mixed greens │ lemon vinaigrette │ truffled béarnaise
GINGER CHICKEN POTSTICKERS
15
shoyu caramel │ sweet chili crisp │ roasted nuts │ cured egg yolk
ZOËS ROCKEFELLER
21
laughing king oysters │ braised kale & prosciutto │ pimento cheese │ chicharr ón
CREEKSTONE BEEF TARTARE*
21
beef tenderloin │ pickapeppa │ cured egg yolk │ truffled béarnaise │ crostini
SEARED SCALLOPS
27
sunchoke purée │ pickled beet & apple │ crispy basil │ parmesan hazelnut gremolata
HUDSON VALLEY FOIE GRASsourcing signal
28
house sourdough brioche │ seasonal jam │ gastrique FROM THE GARDEN
ZOËS CAESAR
15
green goddess caesar dressing │ brioche crouton s │ chicharr ón roasted tomato │ parmesan *20% gratuity is added to all checks*
TASTE OF SUMMERsourcing signal
21
grilled local peaches │ zoes heirloom tomatoes │ lemon ricotta mousse pickled beets │ lemon basil │ maldon sea salt
HOUSE SALAD
12
mixed greens │ pickled red onion │ roasted tomatoes fines herbes │ lemon thyme vinaigrette
THE WEDGE
16
baby iceberg │ crispy prosciutto │ truffled onions │ chopped egg roasted tomato │ gorgonzola dressing SOUP FEATURE market price chef’s selection MAIN FEAST*
ZOËS JUMBO LUMP CRABCAKE
52
koji rosemary sunchokes │ sautéed squash & zucchini │ ramp aioli pickled mustard seeds
SCALLOP & LOBSTER DUET
64
seared scallops │ butter poached lobster │ lemon goat cheese tortellini hackleback caviar │ seasonal veggies │ lemon prosciutto brodo │ cured egg yolk
CAVATELLI PRIMAVERA
29
white wine garlic sauce │ seasonal veggies │ roasted tomato lemon scented house cavatelli; add grilled shrimp… $1 5; add seared scallops… $2 6
CHEF PAULIE’S WAGYU BURGER*
50
10oz house ground wagyu beef │ leek & black truffle cheddar │ tomato jam fresh greens │b&b pickles │ onion crisps │ garlic aioli │ brioche bun │ pommes frites *20% gratuity is added to all checks*
ZOËS MEATLOAF
29
boursin whipped potatoes │ seasonal veggies │ glace de poulet │ onion crisps
STEAK FRITES*
85
16oz ribeye │ pommes frites │ foie gras butter │ house chimichurri │ truffled béarnaise FROM THE BUTCHER* served with boursin whipped potatoes, seasonal veggies, and truffled demi-glace
7OZ CREEKSTONE FILET MIGNON
62
14OZ CREEKSTONE NEW YORK STRIP
69
16OZ CREEKSTONE RIBEYE
82
45OZ TOMAHAWK RIBEYE
192
6OZ A5 MIYAZAKI WAGYU TENDERLOIN
215
- served with tempura fried shrimp and crab salad -
6OZ SANUKI WAGYU TENDERLOIN
325
- served with tempura fried shrimp and crab salad -
JAPANESE WAGYU FOR TWO
465
both guests receive 3oz of A5 sanuki and 3oz of A5 miyazaki tenderloin for an out-of-this-world comparison of marbling, tenderness, and flavor - served with tempura fried shrimp and crab salad – CRAFT A SURF ‘N’ TURF ask your server to add one or more of the following to your entrée:
seared scallops…
26
lobster tail…
39
jumbo lump crab…
22
grilled shrimp…
15
tempura fried shrimp…sourcing signal
19
FROM THE SEA* LOCAL CATCH market price BLUEFIN TUNA market price ORA KING SALMON SEA SCALLOPS choose either set of accoutrements: pungo succotash │ parmesan hazelnut gremolata │ tomato dashi oil - or - yuzu koshō │ red curry broth │ shrimp │ forbidden rice │ radish │ seasonal veggies SIDES
zoës old bay crab mac ‘n’ cheese
24
parmesan steak fries & truffled fondue
14
grilled asparagus with truffled béarnaise
14
butter glazed seasonal veggie
12
pungo succotash
14
crispy pommes frites
7
boursin whipped potatoes
11
ENHANCEMENTS
hot buttered crab
22
maine lobster tail with scallop buttersourcing signal
39
oscar style
21
au poivre style
11
mushrooms & onions
11
seared foie gras
25
truffled béarnaise
6
chimichurri
4
foie gras butter
7
gorgonzola blue cheese
6
glace de poulet
6
WINE PAIRINGS • our pairing menu is designed as a personal wine dinner • • selections are chosen for you by one of our certified sommeliers • • wine pairings are only for parties of 8 or less, unless pre-arranged •
THREE COURSES $5 9 │ FOUR COURSES $ 6 9 │ FIVE COURSES
79
F- IT THREE COURSES $150 │ F - IT FOUR COURSES $200 │ F -IT FIVE COURSES
250
A LITTLE KITCHEN LOVE
round of libations for the kitchen
25
*These foods are served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs can increase your risk of foodborne illness. **Cheers from our kitchen crew: Paul, Danny, Olivia, Eddie, Curly, and Steve!
Menu as captured Aug 31, 2026 · source ↗
We hold 53 venues in Virginia Beach, VA and could score 15 of them. Positions are counted against those 15.
v1.7.4 21.7/100 = sourcing 9.9/50 (named-farm 1 distinct [hudson-valley-foie-gras (producer/solid) x0.85], named-region 1 distinct, attribute 3 distinct [class=brand-program x0.35, class=graded-spec x0.00, class=provenance-adjective x0.50], buzzword 0 distinct) + farm partners 11.3/20 (best: hudson-valley-foie-gras at 56.7, linked by a named-farm claim) + registry 0.0/12 (none listed) + press 0.5/18.
sourcing
Hudson Valley Foie Gras
Named farm“béarnaise │ crostini -- 21 SEARED SCALLOPS: sunchoke purée │ pickled beet & apple │ crispy basil │ parmesan hazelnut gremolata -- 27 HUDSON VALLEY FOIE GRAS: house sourdough brioche │ seasonal jam │ gastrique FROM THE GARDEN -- 28 ZOËS CAESAR: green goddess caesar”
Hudson Valley Foie Gras (Hudson Valley Farms) ↗
on the menu · source ↗
heirloom
Attribute“s │ chicharr ón roasted tomato │ parmesan *20% gratuity is added to all checks* -- 15 TASTE OF SUMMER: grilled local peaches │ zoes heirloom tomatoes │ lemon ricotta mousse pickled beets │ lemon basil │ maldon sea salt -- 21 HOUSE SALAD: mixed greens │ pickled red onion”
on the menu · source ↗
A5
Attribute“-- 85 7OZ CREEKSTONE FILET MIGNON -- 62 14OZ CREEKSTONE NEW YORK STRIP -- 69 16OZ CREEKSTONE RIBEYE -- 82 45OZ TOMAHAWK RIBEYE -- 192 6OZ A5 MIYAZAKI WAGYU TENDERLOIN: - served with tempura fried shrimp and crab salad - -- 215 6OZ SANUKI WAGYU TENDERLOIN: - served with tempura”
on the menu · source ↗
Ora King
Attribute“lump crab... -- 22 grilled shrimp... -- 15 tempura fried shrimp...: FROM THE SEA* LOCAL CATCH market price BLUEFIN TUNA market price ORA KING SALMON SEA SCALLOPS choose either set of accoutrements: pungo succotash │ parmesan hazelnut gremolata │ tomato dashi oil - or -”
on the menu · source ↗
seafood
Maine lobster
Named region“seasonal veggie -- 12 pungo succotash -- 14 crispy pommes frites -- 7 boursin whipped potatoes: ENHANCEMENTS -- 11 hot buttered crab -- 22 maine lobster tail with scallop butter -- 39 oscar style -- 21 au poivre style -- 11 mushrooms & onions -- 11 seared foie gras --”
on the menu · source ↗
See the week▾
| Sunday | Closed |
|---|---|
| Monday | Closed |
| Tuesday | Not listed |
| Wednesday | Not listed |
| Thursday | Not listed |
| Friday | Not listed |
| Saturday | Not listed |
“Not listed” means the day was absent from the schedule we read — usually closed, but we never saw it stated, so we don’t claim it.
Hours checked Aug 31, 2026 · source ↗ · these hours were read from the page text rather than published schedule data, so we show the week instead of calling it open or closed · Always worth confirming with the restaurant.
Book on the restaurant's own site ↗link checked Aug 31, 2026
Coverage
- adventurist-vb restaurant guide entry: Zoës Steak & Seafood ↗
adventurist-vb
Press