ENJOY DINING OUT
Virginia's on the Bay: Panoramic pleasure
JOY MORROW

Oh, boy. Not a good way to start my new year. I think I'm already late with my very first article of 2007. What with the travel and excitement of this frolicky season, I'm afraid I'm a little off my editor's holiday deadlines. She calls me a slacker when I misbehave, and I just hate criticism, so I'm typing furiously amongst my post-season mess in order to redeem myself in her good standing.

Speaking of a slacker, I'm not even going into the New Year's resolutions debacle. Hate them.

I have decided, however, to take my Billy Blanks Tae Bo tapes and attach them, once again, to my hips in hopes that they will work their magic this time. My companion, Jimmy Jack LaLanne, has explained to me on numerous occasions that I must remove these tapes from their plastic packaging and place them in the machine in order for them to work, but I'm sticking to my way first as the directions on these tapes are a little vague.

Moving onto my new-found profession, my first victim of this brand new year is Virginia's on the Bay. We decided to try their Sunday Champagne Brunch as the scheduling of our mandatory NFLgames allowed for this Sunday surprise, and it was a winner.

We're greeted and escorted to the upper level where the “part partners”, Bobby and Carol Richter, await, giving us a first hand tour of the beautiful venue. An old friend, Chef Lars, has turned out a magnificent spread, and, along with the gorgeous view, this is a wonderful way to wile away a leisurely Sunday afternoon.

Among the “breakfasty” offerings are fresh eggs, breakf a s t m e a t s , corned beef hash, fluffy waffles (Lars is known for his waffles), omelettes to order, biscuits a n d g r a v y, various salmon creations a l o n g w i t h bagels, cream cheese and capers, many salad selections including a wonderful shrimp in curry salad.

On the “lunchy” end is an assortment of choices including fresh grouper with capers, sweet .n sour chicken, veggies, rice and potatoes, Swedish meatballs, and a gorgeous prime rib sliced to order with au jus and horseradish sauce.

The offerings change every Sunday, depending on seafood availability and the whim of the chefs, but you get the general idea. Also included is complimentary champagne or mimosas. Being that this is a full service bar, Bloody Marys and screwdrivers are also available and offered at a discounted price. Great fun. Give it a try on Sundays from 10 a.m. to 2 p.m.

Now, if brunch is not your thing, Virginia's opens at 11 a.m. with an extensive menu of Gulf coast and “landlubber” features. I'll attempt to give you the “CliffsNotes” due to my limited space allowance.

Their “starters” list includes homemade tuna and crab dips, fried calamari, and oysters Mexicali, Rockefeller or on the half shell, clam chowder, etcetera.

“Salad specialties” are garden, shrimp Louis, grilled chicken, grilled yellowfin tuna, and Cajun fried shrimp.

The burgers are wonderful (burger girl, you know), but they also have po-boys featuring shrimp, oysters, fish and even mesquite smoked prime rib!

Rather than listing all the seafood combinations available, just know if you want any type of seafood offered any way, it's probably there with wonderful suggestions for your preparations. The “landfood” is also in abundance from the aforementioned burgers to smoked prime rib dinners, Angus filets and rib-eyes, and charbroiled chicken breasts. All entrees are served with potatoes and salad/ sandwiches with fries.

For those who like to work during their meal, there is even a “Cajun dump” with shrimp, crab, sausage, potatoes and corn in a spicy messy presentation. And, not to be forgotten, the “mini

minnows” are included on the menu with fried chicken tenders, shrimp or fish plates.

Homemade desserts include Sterling 's homemade “gooey Louie”, key lime pie, chocolate cheesecake and the “dessert of the day.”

Virginia's on the Bay, with a full service bar and just about the most beautiful marina and ship channel view in Port Aransas, is the place for a casual feast on the harbor. Come by land or sea!

Now, it's time for me to start my vigorous workout. Wonder where I put that duct tape?

Joy Morrow is a resident of Port Aransas who enjoys dining out and contributing to island merchants.