Special Events Calendar | Happy Hour Menu

Small Plates | StartersLandfood Entrées | Seafood & Vegetarian Entrées

Small Plates

Oysters ‘Scargot: Oysters ‘Scargot: Six fresh wild local Willapa Petite Oysters broiled in Garlic Lime Butter Served with a Fresh Baguette 16

Willapa Fried 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 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 13

Rillettes de Porc: Traditional rustic shredded Pork Pate served with Balsamic marinated Cipollini Onions and sliced Baguette 15

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 11

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


Asian Salad: Mixed greens of Arugula, Spinach, Baby Kale and Napa Cabbage tossed in a Gin-ger Soy Vinaigrette topped with Pickled Carrots, Daikon Radish, spiced candied Cashews and Crispy Fried Wontons 6.50

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

Gazpacho Seville: Traditional Andalusian style cold Soup with Plum Tomatoes, Cucumbers, Sweet Bell Peppers, Smoked Paprika, Onions and Garlic 6

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

Bison Rib Eye: Steak: House cut Chargrilled lean bone out Bison Rib Eye on Yukon Gold Smashed Potatoes topped with traditional Moroccan herb Chermoula Sauce 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 29

Braised Lamb Shank: Volcano Lamb Shank slow braised in Red Wine and San Marzano Tomatoes on Aztec Grain Medley topped with Parsley Mint Pesto 29

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

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

Kowloon Duck: Pan roasted Duck Breast simmered in Orange Supremes and Brandy Glaze Sliced and presented on Charred Pineapple Sticky Rice 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 topped with Parsley Butter 25

Mediterranean Prawns: Grilled wild Prawns on roasted Grape Tomato and Chickpea Salad Finished with Feta Cheese and slivered Almonds atop a Polenta Cake on Hummus, 22

Clams Bucatini: Italian Bucatini Pasta with chopped ocean Razor and whole fresh wild Willapa Bay Steamer Clams sautéed with White Wine, Lemon Juice, Garlic and Chili Flakes 22

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

Fennel & Sesame Seed Polenta Cake: Roasted Grape Tomato Chickpea Salad finished with Slivered Almonds and Meyer Lemon infused Olive Oil atop a Polenta Cake on Hummus 19

Gluten Free, Vegan, and additional Vegetarian Options Available by Request.

Michael’s Daily Dessert Specials

We Serve and Sell our Long Beach Coffee Roaster’s Depot Brew & Depot Mugs

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.

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