The Shelburne Inn | An Historic Boutique Hotel on the Long Beach Peninsula



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Julia Child Week at the Shelburne Restaurant & Pub

Julia Child was born in the summer time, August 15th, 1912, to be exact. In her honor our Chefs have chosen to add their rendition of several of her favorite dishes to our menu this week at the Shelburne Restaurant & Pub. Summer time in the Pacific Northwest brings such a plethora of fresh produce and seafood. In addition, baskets full of foraged local products arrive with regularity this time of year and on into the autumn months. The result of that is an increased flow of our creative juices, and a big reminder of why we do what we do…because we (like Julia) are passionate about food, its preparation, presentation and the sharing of it. We hope you’ll visit us, if not this week, then some time soon to savor an inspired meal. Breakfast, lunch or dinner. Here’s this week’s dinner menu:

Weekly Changing Menu

Week of August 13 2010

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In Honor of Julia Child

august 15 1912 – august 13 2004

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The Shelburne Appetizers

Sake Steamed Willapa Bay Clams 13-

Pan Fried Willapa Bay Oysters 15-

Salmon Quenelle with Basil Lemon Beure Blanc 16-

The Shelburne Salads

9-

ABGV Salad

Mixed Greens, Apples, Blueberries, Blue Cheese and Blueberry Vinaigrette

Chef’s Classic Caesar Salad

Hearts of Romaine Tossed with our own Caesar Dressing, Parmesan Cheese and Homemade Croutons

Add Ahi Tuna, Crab Cakes, or Pan Fried Oysters for 8 bucks

The Classic Nicoise


The Shelburne Soups

Cup 5- Bowl 8-

Innkeepers Mussel Chowder

Vegetarian French Onion Soup Au Gratin

Soup of the Day


The Shelburne Mains

Chef’s Special Pasta of the evening

Price changes depending what we have in the pasta

Fire Kissed Rogue River Salmon 28-

Huckleberry Glaze, Quinoa Salad

Dungeness Crab Cakes 26-

Served with Smoked Chipotle Rouille, Seaweed Salad, Wild Rice Risotto

Ling Cod Meuniere 22-

Capers, Orange Glazed Parsnip, Sherry Wine and Fine Herbs

The Shellington 36-

Beef Tenderloin, Porcini dust, Oyster Mushrooms, Phyllo tuille, Horseradish Smashed Potatoes, Garlic Shrimp

Harrison Ranch Angus N.Y. Strip Loin Bordelaise 32-

12 oz, Pan Seared to your liking, Wild Mushroom Bordelaise, Red Wine Syrup Smashed Yukon Gold Spuds

Cioppino 26-

A selection of Seafood, including Prawns, Salmon, Halibut and Clams, Green Lipped Mussels, Saffron and Truffle oil

Rack of Lamb 33-

Broiled to your liking, Sorghum Juniper Glaze, Minted Sour Cream Sauce, Herbed Roast Potatoes

Hudson Valley Brick Seared Duck 25-

Served over Yukon gold potato gallette, Lingonberrie sauce

Cuisine by Chefs Richard and Rob

Posted by on August 13, 2010.

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Categories: Cuisine

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