Small Plates | Starters | Landfood 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* 22

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 25

Willapa Bay Oysters: Four fresh, wild, pan or deep fried local Oysters with Roasted Garlic Aioli Dipping Sauce 19

Thai Calamari: Fried wild, sustainable Calamari tossed in Thai Peanut Cilantro Sauce on fresh Organic Mixed Greens topped with Crispy Won Tons GF* 19

Peruvian Mango Sea Scallops: Three giant pan seared wild Atlantic Sea Scallops on a spicy Mango Salsa topped with Pickled Red Onions GF 17

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* 19

Delicata Squash Delight: Crispy Squash Rings glazed with Aleppo Pepper Honey topped with Feta Cheese and toasted Pumpkin Seeds V, GF 11

Salads

Wilted Spinach Salad: Spinach and Napa Cabbage Salad mix with made to order Warm Bacon and Sautéed Cremini Mushroom Dressing toppped with spicy Candied Pecans and Feta Cheese GF 12

Depot House Greens: Organic Mixed Greens tossed in House Vinaigrette topped with Candied Walnuts, sliced Pears & Crumbled Blue Cheese GF, V, VG* 10

Soups

Gazpacho Seville: Traditional tureen of Caramelied Onions, rich Beef Broth with Sherry Reduction topped with a Sourdough Crouton and Browned Gruyere Cheese 12

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 12

Landfood Entreés

Rack of Oregon Lamb: Oven roasted Lamb Rack with Sauce Verde on Yukon Gold Smashed Potatoes GF 48

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* 34

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 32

Duck Confit: Two Duck Quarters crisped to order topped with Honey Mustard Gastrique, on Wild Rice Pilaf with Sun Dried Cranberries GF 30

Parmesan Chicken: Crispy Parmesan Cheese Crusted boneless naturally raised Chicken Breast on Yukon Gold Smashed Potatoes topped with house Marinara Sauce 30

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 30

Shanghai Prawns: Four sautéed wild Gulf Prawns simmered in a Ginger, Coconut Milk, Garlic Asian Fusion Sauce on Miki Soba Noodles with shredded Carrots, Celery, and sliced Green Beans topped iwth Crumbled Cashews and Cilantro 30

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 29

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

Asian Noodles: Miki Soba Noodles topped in a Ginger, Coconut Milk, Garlic Asian Fusion Sauce with shredded Carrots, Celery, and sliced Green Beans topped with crumbled Cashews and Cilantro V VG 27

Michael’s Daily Dessert Specials 10

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.