The resort’s newest dining concept, Fish Hawk, opened in May and features an indoor raw bar, seafood classics, live shucking and a daily Chesapeake Bay Boil. Named for Virginia’s treasured Osprey bird (“fish hawk” is a local epithet), the new concept sits along a strip of private beach boasting sweeping views across the water. Open for lunch and dinner, Fish Hawk’s casual ambience warmly welcomes guests, and the energy surrounding its raw bar engages diners to partake in the dynamic culinary activity.

In addition to favorites like crab cakes and Old Bay baskets, patrons can enjoy a rotating selection of more than a dozen types of oysters prepared raw, broiled or cornmeal-crusted and fried. These regional delicacies are thoughtfully paired with an array of sauces, including a jalapeño mignonette, sweet soy vinaigrette, salsa verde and Maui onion relish, as well as classic cocktail and hot sauces. Each afternoon, as the sun sets over the water, guests are invited to gather together for a Chesapeake Bay boil, which includes Chesapeake blue crab, Carolina shrimp and Northern Neck littleneck clams. This robust menu is accompanied by Fish Hawk’s full bar, serving a wide selection of local beer, wine and spirits.