Brunch Menu
The brunch menu is the perfect balance between raw bar delicacy and the rich and savory.
Spring Raw Bar*
The foundation to any LOC event. We are testing a new seasonal mignonette today. Let us know what you think.
Seasonal Strawberry-Ginger Mignonette
Prosecco wine vinegar, shallots, minced ginger and carefully chopped strawberry.
$10.00
Classic French
A mix of white and rice vinegar, shallots, fresh ground pepper and a pinch of sugar and salt.
$10.00
Plate & Bowl
Enjoy today's main courses.
Oyster Po-Boy
LOC's full-sized oyster po boy. Fried oysters are nestled into a sub roll with an avocado spread and topped with a flavorful ribbon of mayo, hot sauce and arugula. Homemade potato chips and dipping sauce optional. Price is per serving.
$8.00
Chips and Dip
Homemade potato chips on the side with a dipping sauce for both sandwich and chips.
Chef Corey Vann's Famous Seafood Gumbo
Back by popular demand and always a hit, Corey's Seafood Gumbo celebrates the bounty of the sea like no other. Prepare yourself.
Beverages
Drink Responsibly - although because we had so many late RSVPs for this event, the number of drinks per person will be limited.
Bloody Mary
LOC's base today is brought to you by Lendy's Bloody Mary Mix. (Lendy's is on the corner of General Booth and Dam Neck.) Build your-own garnish.
Mimosa
Craft your own Orange Juice and Champaign Mimosa.
Raw Seafood Warning
Oysters on the half shell are raw.
Slightly steamed and/or roasted oysters are considered undercooked.
Consuming raw or undercooked oysters may increase your risk of food borne illness.
Elderly or immune compromised persons should be especially careful.
Per VA Code: 12VACS-421-930