The Menu
Chilled Starters | Warm Starters | Soups & Salads |Pastas | Vegetarian | From The Land | From The Sea | Junior Guest Selections | Wine |
Chilled Starters
Dungeness Crab Cocktail GF
Chilled Dungeness crab over crisp mixed greens with house-made cocktail sauce and citrus
28
Prawn Cocktail GF
Five chilled prawns over crisp mixed greens with house-made cocktail sauce.
28
Half Dozen Oysters *GF
Six local oysters on the half shell with house mignonette and cocktail sauce.
24
Executive Chef – Jamie Gisby
Sous Chef – Julie Isaacson
Gluten Free (GF), Gluten Free with modifications (GFM), Vegetarian (V), Vegan with modifications (VG*)
*Consuming raw or undercooked shellfish may increase your risk of foodborne illnesses. Shellfish In this section should be “meats”
Warm Starters
Calamari GFM
Lightly fried calamari tossed in Thai peanut sauce over organic greens with crispy wontons and peanuts —or— served plain with house-made garlic aioli
19
Crispy Brussels Sprouts GF
Caramelized Brussels sprouts with apples, bacon, balsamic glaze, and parmesan.
16
Steamer Clams GFM
Willapa Bay Manila clams steamed in garlic, lemon, and white wine with French baguette.
22
Oysters ‘Scargot’ GFM
Six petit local oysters broiled in garlic-lime butter with French baguette.
28
Willapa Bay Oysters
Four local oysters, pan-fried or deep-fried, with roasted garlic aioli.
24
Peruvian Mango Sea Scallops GF
Three pan-seared wild scallops over spicy mango salsa and parsley oil, topped with pickled red onions.
28
Crab Rockefeller GF
Dungeness crab legs over sautéed spinach with Mornay, Gruyère, and parmesan, broiled to a golden finish.
30
Soups & Salads
Clamshell Railroad Clam Chowder
Willapa Bay steamers and razor clams in a creamy garlic-potato-leek broth.
17
Small Batch House Soup
A rotating seasonal soup crafted in limited batches.
15
Depot House Seasonal Greens GF
Organic mixed greens with house vinaigrette, seasonal fruits, candied nuts, and chef’s selected cheese.
14
Depot Caesar Salad GF
Organic romaine with house Caesar dressing, parmesan, garlic croutons, and tomato relish.
14
Pastas
Clam Bucatini
Bucatini with razor clams and Willapa Bay steamers in garlic, white wine, lemon, parsley, and chili flakes.
29
Smoked Salmon Mac
Cavatappi with house-smoked salmon, piquillo peppers, peas, and garlic in sharp cheddar cream, with toasted breadcrumbs.
30
Shanghai Prawn Pasta
Wild Gulf prawns in garlic-ginger coconut cream with mika soba noodles, carrots, celery, green beans, toasted cashews, and cilantro.
31
Vegetarian
28
24
ENHANCEMENT
Add Prawns (2) 14
Add Dungenesss Crab (2 oz) 14
Add Oysters (2) 10
Add Sea Scallops (2) 14
From The Land
48
46
46
40
40
Executive Chef – Jamie Gisby
Sous Chef – Julie Isaacson
Gluten Free (GF), Gluten Free with modifications (GFM), Vegetarian (V), Vegan with modifications (VG*)
*Consuming raw or undercooked meat may increase your risk of foodborne illnesses. Shellfish In this section should be “meats”
From The Sea
36
30
40
MP
Junior Guest Selections
14
14
14
Dessert / 15
Salted Caramel Brownie
Crème Brulé GF
Chocolate Espresso Pot de Crème GF
Cheesecake *rotating flavor
House Cocktails/17
Wine
32/10
36
32/10
32/10
48
55/16
60
31
32/10
44
35
44/12
58
120
35
35/12
64
92
22
32/10
36
32/10
45
45
31
32/10
42/12
95
35/11
48
60/15
75
85
12
34
36
42
56
48/14
65
85
94
105
32/10
32
57
72
32/10
40
62
78
32
36/12
54
39