In Room Dining Dinner Menu


  • Boston Bibb Wedge $12
    Pancetta bits, heirloom tomatoes, red onion, sunflower seeds, feta cheese, balsamic reduction.
  • *Caesar Salad v $11
    Romaine, fresh parmesan, croutons, creamy Caesar dressing.
  • *Fresh Green Salad v $12
    Fresh local greens, roasted beets, beet puree, spicy candied pecans, calamansi vinaigrette.
    Add Chicken $7
    Add Blackened Salmon $12


  • Classic Burger $18
    Cheese, smoked bacon, lettuce, tomato, red onion W/ French Fries.
  • Short Rib Ragu $34
    Taglietelle pasta, wild mushroom and pecorino Romano.
  • Filet Mignon $41
    5oz Beef tenderloin, fried truffle potato croquette, ratatouille medallion asparagus tips, shallot butter, coffee demi glace.
  • Atlantic Salmon g $32
    Fingerling potatoes, sautéed spinach, tomato and coconut bisque.
  • Tofu Teriyaki g/v $30
    Quinoa, kale, edamame and garbanzo beans.

Small Plates

  • Coconut Tomato Bisque $9
    Cup of creamy house made bisque, olive oil, chives, crostini.
  • Tuna Poke $16
    Ahi tuna, fried wonton, cucumber, red onion, avocado, chive, furikake, yuzu-soy.
  • Pork Belly Buns $12
    Hoisin, sriracha, scallion, and cucumber.
  • Asian Chili Shrimp $18
    Korean chili flakes and crostini.
  • Charcuterie Board $23
    Assortment of cheeses, assortment of cured meats from American Butcher, Va.
  • Sticky Cauliflower Bites v $10
    Scallions and Thai chili sauce.
  • Smoked Chicken Wings $16
    Dry Cajun-ranch rub with celery and ranch or blue cheese dressing.
  • Wagyu Beef Sliders $16
    Wagyu beef with cheddar cheese, bacon, lettuce, tomato, red onion.
  • Truffle Fries $12
    Garlic Romano, truffle oil, rosemary and roasted garlic aioli.
  • Short Rib Taco $16
    (2) Tacos with hoisin braised short rib, pico de gallo, cilantro, kimchi aioli.
  • Cocktail Shrimp $12
    Served with cocktail sauce and lemon.

In Room Dining

Executive Chef: Byron Bondoc

  • g = Gluten Free
  • v = Vegetarian

Prices are subject to all applicable state and local taxes.

“WaterScapes strives to be at the forefront of sustainability and utilizes every effort to ensure the products we serve are locally grown and are of the freshest quality possible”

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.