Restaurants & Bars


Mariah's ...Cape Charles Va on the way to Outer Banks(long)


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Mariah's ...Cape Charles Va on the way to Outer Banks(long)

Markarotti | Jun 23, 2003 05:47 PM

My family and I recently dined at Mariah's in a quaint bed and breakfast located near Cape Charles Va.
We were staying overnight in the Best Western in Cape Charles on our way to the Outer Banks.
This has to be the nicest dining that you can find in the area.

Sure, we like Sting Ray's but it is basically a diner with decent food, in a rest stop gas station that sells wine.
You stand in line and order, then carry your food to a plain oak table with no atmosphere.
If you want locals and local fare (that is cooked well) then StingRays is a great choice.

If you want peace, quiet, and fine dining with atmosphere (not to mention strolling the beautiful grounds after
your meal), then try Mariah's at the Bed and Breakfast of Tower Hill. After four hours of driving, this
was THE place to dine. (we were underdressed in shorts and polo shirts but they graciously agreed to
serve us anyway.) They had no kids menu but again, they went out of their way and grilled a plain chicken
breast, and a small filet for 2 of my daughters and the third one they boiled up some fettucine and placed
a light marinara sauce over it.

My wife and I both had the she crab soup...smooth, creamy, with lumps of sweet crab, and of course
a generous but not overpowering dash of sherry.

The Mahi Mahi in the basil orange cream sauce was outrageous! The carmalized onions were a delicious touch. The dreamy sauce was
absorbed by a creamy comfort food helping of, not the usual basmatti rice or garlic mashed
potatoes...but GRITS! And believe me, it worked perfectly.
The julienned vegetables were al dente and full of flavor.

My wife had the crab crakes and they were of the smooth and fluffy style...almost like a soufle.
Plenty of lump crab and barely any filler. Very tasty..

Only weak point was the selection of wines by the glass....need for some better whites..I never heard of nor tasted
the Chardonnay that I had and I would rather not repeat a tasting in the future. (An Aussie or Argentinian
and a New Zealand sauvignon blanc would have been nice).

Don't forget to take a peek in the basement after your meal.
They have two private booths built into their wine cellar and also a billiard's room which is for the guests who
stay at the inn.

I tried to paste their summer menu below...
also go to this web site and read all about the inn and the restaurant...

Definitely check this place out!

Bon Appetit!

Mark Hummel
**Add $stay to include Sunday Brunch (tax & gratuity not included) Package Includes breakfast, and dinner with one bottle of wine, champagne or sparkling cider Packages may be used anytime. Summer Menu Appetizers Tuna Sashimi with Vine Ripe Tomatoes, Asparagus, Fresh Mozzarella & Basil Drizzled with Wasabi & Ginger Sauce 8 Dollars Pan Fried Jumbo Scallops over a Vegetable Ragoût Garnished with a Corn meal & Herbed Cracker 7 Dollars Marinated Seared Duck Breast with a Cold Raspberry & Mint Gastrique Over Baby Arugula 8 Dollars Sauteéd Crab Norfolk with Smithfield Ham & Wild Mushrooms en Bouchée 8 Dollars Soups She Crab Soup Laced with Sherry 6 Dollars Cream of Asparagus Soup 5 Dollars Chilled Gazpacho with Jumbo Lump Crabmeat Laced with Crème Fraiche 6 Dollars Salads Classical Caesar Salad 5 Dollars Pan Smoked Mahi Mahi with a Cucumber & Red Onion Slaw over Nappa Cabbage & Watercress Tossed with an Orange & Chive Vinaigrette 7 Dollars Assorted Greens with Gorgonzola, Peeled Tomatoes & Toasted Pine Nuts with a Balsamic & Dijon Mustard Vinaigrette 4 Dollars Entrées Vegetarian Ragoût with a Wild Mushroom Polenta (A Mixture of Vegetables Stewed in Tomatoes with Onions & Chili Peppers) 15 Dollars Herb Pistachio Encrusted Pork Tenderloin Laced with a Bourbon Honey Glaze served with Wild Mushroom Polenta 17 Dollars Spicy Chicken & Surry Smoked Sausage in a Cream Sauce over Strawberry Fettuccine 18 Dollars Lemon, Pepper & Chive Linguine with White (Cherrystone) Clam Sauce 18 Dollars Sautéed Mahi Mahi, with an Orange, Basil Cream Sauce Garnished with Caramelized Red onion 19 Dollars Pan Fried Flounder Bercy with Lemon & Chive Butter Sauce served with Wild Mushroom Polenta 19 Dollars Green Peppercorn Beef Tenderloin with a Wild Mushroom Cognac Glace served with Tomato, Garlic & Chive Potato Cakes 21 Dollars Sauteed Jumbo Lump Crab Cakes with a Chive and Mustard Seed Remoulade served with Buttered Grits 22 Dollars Parmesan Encrusted Rack of Lamb Laced with a Rosemary Port Wine served with Tomato, Garlic & Chive Potato Cakes 26 Dollars All entrée's are served with seasonal vegetables

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