SMALL PLATES

*Beef tips….8

With a wild mushroom demi-glace over arugula

Wild Fries….12

house-cut fries tossed with truffle oil and Jacobson sea salt and topped with duck confit

Steak Frites…15

4 oz topped with a blue cheese butter, fries and arugula salad

Crab Ravioli…16

crab béchamel and fennel

Salt and Pepper Parmesan Calamari…10

with spiced marinara

Fish Taco…5

Cajun-spiced and topped with slaw tossed with a cilantro lime crema, served with salsa fresca

*Oysters on the half….14

pacific oysters baked on the half-shell with spinach, pernod, and a caper aioli
or
raw with a pinot noir mignonette

Pan-Roasted Cauliflower….7

with hazelnut gremolata

Asparagus…7

grilled with lambcetta

Willapa Bay Steamer Clams…12

one pound steamer clams with wine and herbs

SALADS

Spinach Salad …12

with lambcetta, pear, Oregon hazelnuts, and chèvre

*Randall’s True Caesar …10

anchovy on request

SOUPS

Five Onion Soup Au Gratin…8

*Innkeeper’s Mussel Chowder Served in Innkeeper’s Stoneware Bowl…8

Soupe du Jour…8

ENTREES

From the sea…

*Cioppino…28

daily selection of fin fish, shellfish, and cephalopods in a spicy red sauce with imported olives and grilled bread

*Wild Salmon…32

black rice, arugula and a strawberry-rhubarb compote

Pan Fried Willapa Bay Oysters…18

locally grown by Ekone (Bay Center)
a half-dozen oysters are pan-fried with caper aioli

Clams Linguine…18

white wine herb butter sauce

From the land…

Grilled Ribeye…32

10 oz steak with colcannon

Natural Cedar River Farms Top Sirloin…28

6 oz steak with a wild mushroom huckleberry goulash and smoked Oregon bleu cheese

Roasted Maple Leaf Farms Duck Breast…30

black rice and a bing cherry pomegranate reduction and fresh seasonal vegetables

Lamb Bolognese…18

slow-cooked, tossed with linguine and topped with parmesan

3-Course Prix-Fixe…ask your Server

Tasting Trio of Northwest Wines…16

PUB GRUB

Cod frites…16

beer-battered and served with our caper lemon aioli and slaw

Salt & Pepper Parmesan Calamari…17

lightly breaded and served with our spiced marinara, fries, and slaw

Shelburne Burger…12
1/3 lb, hand-pressed, ground chuck patty, lettuce, tomato on a brioche bun
add cheese…2  •   add bacon…3   •   add wild mushroom sauté…2

Elk Burger…17
locally farmed elk served with a huckleberry, red onion marmalade on a toasted brioche bun
Reuben…16
corned beef with sauerkraut, melted gruyere cheese and buttermilk mustard sauce on house-made sourdough rye

*Please note that consuming raw or undercooked meats, seafood, and/or eggs may increase your risk of foodborne illnesses

$5.00 split plate

Please inform your server of allergy considerations before ordering. Every effort will be made to accommodate your request. Allergens are processed in the same kitchen and with the same equipment.