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Small Plates | StartersLandfood Entrées | Seafood & Vegetarian Entrées

Small Plates

Oysters ‘Scargot: Six fresh, wild, local Willapa Petite Oysters broiled in Garlic Lime Butter Served with a French Baguette GF* 19

Dungeness Crab Mac: Local wild Crab and Cavatappi Noodles simmered in Garlic, Cream, Wine and Lemon Juice blended with three Cheeses topped with Toasted Bread Crumbs 19

Willapa Bay Oysters: Four fresh, wild, pan or deep fried local Oysters with Roasted Garlic Aioli Dipping Sauce 15

Thai Calamari: Fried wild, sustainable Calamari tossed in Thai Peanut Cilantro Sauce on fresh Organic Mixed Greens topped with Crispy Won Tons GF* 15

Peruvian Mango Sea Scallops: Three giant pan seared wild Atlantic Sea Scallops on a spicy Mango Salsa topped with Pickled Red Onions GF 14

Rib Eye Meatballs: Sautéed grass fed, hormone free ground Beef Meatballs on warm House made Hummus topped with Sauce Verde surrounded by Tortilla Chips GF* 12

Artichoke Frito: Fried Artichoke Floweret’s served with traditional Spanish Almond Romesco Sauce and Olive Mix V 12

Salads

Mediterranean Salad: Spinach, Arugula and Napa Cabbage tossed with Honey Mustard Dill Vinaigrette topped with toasted Pistachios, crumbled Feta Cheese and Grape Tomatoes GF, V, VG* 7.50

Depot House Greens: Organic Mixed Greens tossed in House Vinaigrette topped with Candied Walnuts, sliced Pears & Crumbled Blue Cheese GF, V, VG* 8.50

Soups

Gazpacho Seville: Andalusian style cold Soup with Plum Tomatoes, Cucumbers, Sweet Bell Peppers, Smoked Paprika and Garlic topped with roasted Sweet Corn Salsa GF, V, VG 7.50

Clamshell Railroad Clams Chowder: Whole wild, fresh, local Willapa Bay Steamers and Chopped ocean Razor Clams made to order in Creamy Broth with Garlic, Potato & Leeks 10

Landfood Entreés

Rack of Oregon Lamb: Oven roasted Lamb Rack with Sauce Verde on Yukon Gold Smashed Potatoes GF 42

Steak Killian: Chef’s Special Cut chargrilled prime, grass fed, hormone free, 7 oz Filet Mignon topped with a Charred Green Onion Steak Sauce accompanied by Potato Gratin GF* 30

Southern Comfort Pork: Pork Shoulder slow braised in Southern Comfort Bar B Q Sauce on Yam Mashers seasoned with Brown Sugar surrounded by Jalapeño Creamed Corn topped with Green Onion, Maple and Bacon Salsa GF 29

House Cured Duck: Sautéed sliced Duck Pastrami on Caraway and Sautéed Vegetable Sticky Rice topped with a tangy Honey Mustard Gastrique GF 28

Bacon Wrapped Quail: One pan seared Quail with Dijon Maple Gastrique, stuffed with House made Wild Boar Sausage, wrapped with Bacon on Wild Rice with toasted Hazelnuts and Dried Cranberries GF 28

Parmesan Chicken: Crispy Parmesan Cheese Crusted boneless naturally raised Chicken Breast on Yukon Gold Smashed Potatoes topped with house Marinara Sauce 26

Seafood & Vegetarian Entrees

Willapa Bay Oyster Dinner: Platter of six fresh, local, pan or deep fried Oysters with Roasted Garlic Aioli Dipping Sauce and Yukon Gold Smashed Potatoes 26

Prawns Bangkok: Five sautéed wild Gulf Prawns on Yakisoba Noodles with crushed Peanuts, Broccolini and Pickled Carrots in a Ginger Garlic Asian Fusion Sauce V* VG* 25

Clams Bucatini: Italian Bucatini Pasta with chopped ocean Razor and whole, fresh, wild Willapa Bay Steamer Clams sautéed with Garlic, White Wine, Lemon Juice, Parsley and Chili Flakes 25

Fresh Local Wild “Catch of the Day”: Market Price

Tabbouleh Salad: House made Hummus with Tabbouleh Salad garnished with fresh Tortilla Chips V, VG 21

Michael’s Daily Dessert Specials


Michael Lalewicz, Executive Chef/Proprietor
Jamie Gisby, Sous Chef
Nancy Gorshe, Manager, Proprietor

Gluten Free (GF), Vegetarian (V). Vegan (VG) and with recipe adjustment *

Depot Mugs for Sale!  Tshirts, Hoodies too!

20% Gratuity added for 6 or more
Consuming raw or undercooked meats, poultry, seafood,
shellfish, or eggs may increase your risk of food borne illness.