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Special Events Calendar | Happy Hour Menu

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 Fresh Baguette  GF  16

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

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 16

Peruvian Mango Sea Scallops:  Three giant pan seared wild Atlantic Sea Scallops on a spicy Mango Salsa topped with Pickled Red Onions  GF   13

Thai Calamari: Fried wild sustainable Calamari tossed in Thai Peanut Cilantro Sauce on fresh Spinach and Napa Cabbage mix topped with Crispy Won Tons  GF*   13

Carne Asada Negro:  Sautéed tender chunks of marinated, grass fed, hormone free Rib Eye on Cumin Scented Black Beans topped with mild Mama Lil’s Goat Horn Peppers and Cilantro with Fried Tortilla Chips  GF*  11

Artichoke Frito: Fried Artichoke Floweret’s served with traditional Spanish Almond Romesco Sauce and Olive Mix  V, VG  11

Starters

Wilted Spinach Salad:  Spinach, Baby Kale and Napa Cabbage Salad mix with made to order Warm Bacon and Sautéed Cremini Mushroom Dressing topped with spicy Candied
Pecans and Feta Cheese  GF 7.50

Depot House Greens: Mixed Greens tossed in House Vinaigrette topped with Candied Walnuts, sliced Pears & Crumbled Blue Cheese GF, V, VG* 7

French Onion Gratinee: Traditional tureen of Caramelized Onions, rich Beef Broth with  Sherry Reduction topped with a Sourdough Crouton and Browned Gruyere Cheese 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 7.50

Landfood Entrées

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* 29

Volcano Lamb Shank: Flavorful Lamb Shank slow braised in Red Wine, Seasonings and  San Marzano Tomatoes on Saffron Basmati Rice with Chickpeas and Pine Nuts topped with  Garlic, Parsley and Meyer Lemon infused Extra Virgin Olive Oil GF 28

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 28

Cinghiale Brasato: House made Potato Gnocchi sautéed in a Ragout of braised Wild Boar, Red Wine, Tomatoes and Seasonings topped with shaved Parmesan Reggiano Cheese 23

Parmesan Chicken: Crispy Parmesan Crusted boneless naturally raised Chicken Breast on Yukon Gold Smashed Potatoes topped with house Marinara Sauce 24

Autumn Duck: Naturally raised pan seared Duck Breast topped with Caramelized Onions and Granny Smith Apples and in a Maple Glaze on Yam Mashers topped with Candied Pecans GF 25

 

 

Seafood & Vegetarian Entrées

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 25

Prawns Bangkok: Five sautéed wild Gulf Prawns on fresh Yakisoba Noodles with Broccolini and Pickled Carrots in a Ginger Garlic Asian Fusion Sauce V* 24

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 22

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

Gnocchi Pomodoro:  House made Potato Gnocchi in Chef’s Special Marinara Sauce with Artichokes, chopped mixed Imported Olives and shaved Parmesan Reggiano Cheese 19

Vegetable Primavera: Sautéed Vegetable Medley in-house Marinara Sauce surrounding Saffron Basmati Rice with Chickpeas and Pine Nuts topped with imported shaved
Parmesan Reggiano Cheese V, VG* 19

 

Michael’s Daily Dessert Specials


Depot Mugs for Sale!  Tshirts, Hoodies too!

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

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.