Today’s Chalkboard

local virginia oysters

Before making a final decision, be sure to check our CHALKBOARD for our daily fish specials and mouthwatering local oyster offerings found in our new Oyster Market.

    • Today’s Oyster Board

      Rockafeller’s Restaurant is a proud participant in our local Lynnhaven River oyster shell recycling program. Not only are these efforts critical in cleaning up our area’s water supply, but they are helping to increase the local oyster populations… so you can continue to enjoy them.

    • Oysters Rockafeller

      Oysters Rockafeller

      Doz. 17.99

      Fresh oysters, spinach, bacon and cheese baked until bubbly! A hugely popular house specialty. Half Dozen 8.99

    • Big Island Oyster (VA) 1/2 dozen

    • Big Island Oyster (VA) dozen

    • Today’s Fish Market

      Check our Chalkboard Specials for Today’s Catch. Available Grilled, Broiled, Fried, Cajun, Blackened, Char-crust, Lemon Pepper, or Poached Gluten-Free options are available. We serve only the finest seafood available, and a wonderful variety of fresh fish is delivered daily to our kitchen.

    • NC Flounder

    • North Atlantic Salmon

    • Yellowfin Tuna*

    • Mahi-Mahi

    • Today’s Appetizer Additions

    • Coconut Shrimp


      Fried to a crispy golden brown and served with zesty orange Thai chili marmalade.

    • Char-Crust Tuna Bites


      Fresh char-crust yellowfin tuna served with wasabi sauce.

    • Today’s Lunch Additions

      Served 11am-3pm.

    • Spinach Salad with Salmon


      Grilled salmon served on a bed of fresh spinach with dried cranberries, feta cheese, red onions, grape tomatoes and a blackberry vinaigrette.

    • Dynamite Shrimp Tacos


      Two flour tortillas stuffed with crispy fried shrimp, corn relish, pico de gallo, feta cheese and topped with Dynamite sauce.

    • Today’s Dinner Additions

    • New York Strip


      Certified Hereford Choice strip grilled to order and finished with a shallot compound butter

    • Char-Crust Mahi


      Served over ancient grains and topped with a sweet but spicy pineapple-jalapeño chutney.