The Depot

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NIghtly Menu

Small Plates

Steamer Clams: Willapa Bay Manila Clams steamed in Garlic, Lemon and White Wine topped with Parsley and served with French Baguette 14

Oysters ‘Scargot: Six fresh locally farmed Willapa Petite Oysters; broiled in Garlic Lime Butter Served with a French Baguette GF* 22

Dungeness Crab Mac N Cheese: Fresh local Dungeness, Cavatappi noodles simmered in Garlic, Cream, Wine, Lemon Juice, Parmesan, and Mozzarella. Topped with toasted Bread Crumbs 25

Willapa Bay Oysters: Four fresh locally farmed Oysters, pan fried or deep fried served with Roasted Garlic Aioli 19

Thai Calamari: Fried 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 19

Rib Eye Meatballs: Three pan seared Rib Eye, Beef Meatballs served on House made Hummus topped with Chimi Churi and Tortilla Chips GF 19

Phyllo Crusted Brie Bites: Lightly Crusted Crispy Chunks of Brie Cheese, served with Blackberry Apple Chutney, Roasted Garlic and French Baguette 19

Roasted Brussel Sprouts: Roasted Garlic, Honey Dijon Mustard glaze, crispy
Parmesan V, GF 11


Wilted Spinach Salad: Spinach and Napa Cabbage Salad mix with made to order warm Bacon and Mushroom Dressing topped with spicy candied Pecans and Feta Cheese 12

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


French Onion Gratinee: Traditional tureen of Caramelized Onions, rich Beef Broth with Sherry Reduction topped with a Sourdough Crouton and Browned Swiss Cheese 12

Clamshell Railroad Clam Chowder: Whole fresh local Willapa Bay Steamers and Chopped ocean Razor Clams made to order in a Creamy Broth with Garlic, Potato and Leeks 12

Jamie Gisby, Executive Chef/Proprietor
Julie Isaacson, Sous Chef
Harold Donahue, Manager, Proprietor

Landfood Entrees

Rack of Oregon Lamb: Chargrilled and Oven roasted Lamb Rack with Chimi Churi on saffron scented Jazmine rice GF 45

Steak Killian: Chef’s Special Cut chargrilled Prime, 7 oz Filet Mignon topped with a Charred Green Onion Steak Sauce accompanied by Potato Gratin and Vegetables 36

Southern Comfort Pork: Pork Shoulder slow braised in Southern Comfort BBQ Sauce served on brown sugar-seasoned Yam mash, surrounded by Jalapeño Creamed Corn and topped with Green Onion and Maple Bacon Salsa GF 34

Duck Breast With Port & Cherry Reduction: Lightly Cured Duck Breast Seared to Medium, Sliced and topped with Cherry and Port Wine Sauce, served with Sun Dried Cherry Wild Rice Pilaf GF 34

Parmesan Chicken: Naturally raised hormone free, Crispy Parmesan Cheese Crusted Breast on Yukon Gold Smashed Potatoes topped with house Marinara Sauce 32

Seafood Entrees

Willapa Bay Oysterm Dinner: Six fresh locally farmed Oysters, pan fried or deep fried served with Roasted Garlic Aioli and Yukon Gold Smashed Potatoes 30

Seared Scallops with Apple and Spinach Salad: Washington Apple, shaved Giant Radish, Butternut Squash puree, Sweet and Spicy Cider Vinaigrette, and Toasted Pumpkin Seeds 34

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

Shanghai Prawns: Five sautéed wild Gulf Prawns simmered in Ginger and Garlic, Coconut cream sauce served with Miki Soba Noodles, shredded Carrots, Celery and sliced Green Beans topped with crumbled Cashews and Cilantro 34

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

Vegetarian Entrees

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

Ask about
Chef Jamie’s Daily Dessert Specials

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

Depot Mugs for Sale! Tshirts, Hoodies too!

A mandatory gratuity of 20% will be added to your bill for parties of 6 or more.
100% of this service charge is paid to the employee or employees who serve you

Consuming raw or under-cooked meats, poultry, seafood,
shellfish, or eggs may increase your risk of food borne illness.

“One of the best dinner houses in the northwest” – Gerry Frank, The Oregonian

Only the Best

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