SMALL PLATES

*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

Smoked Oyster Fries….12
House-Cut Fries with Garlic, Preserved Lemon, Capers, Fresh Herbs, and Remoulade

Rosemary Fries….7
House-Cut Fries Tossed with Olive Oil, Sea Salt and Garlic

Deviled Eggs.…6

Steamed Station House Little Neck Clams…14
One-Pound Steamer Clams with Wine and Herbs

Brussels Sprouts….9
With Wild Mushroom Tapenade

Pan-Roasted Cauliflower….7
With Hazelnut Gremolata

 

SALADS

Beet Salad …10
With Huckleberry Vinaigrette, Candied Hazelnuts, and Blue Cheese
Add Smoked Salmon…6

 Classic Caesar …10
anchovy on request

Wedge with Bacon and Blue Cheese…10

 SOUPS

Five Onion Soup Au Gratin…8

*Innkeeper’s Mussel Chowder, a 40-year tradition…9

Soup of the Day…8

 

EVENING ENTREES
(Available after 5 p.m.)

 

Chefs’ Daily Fish Special…29

*Cioppino…28
Italian-American Tomato-based West Coast Seafood Stew

Mushroom Hunter’s Bolognaise…21
Hearty Red Sauce with Pasta

Crab Ravioli…24
Crab Béchamel and Fennel

Grilled New York Steak…34
With Wild Mushroom Bourbon Sauce and Served with a Baked Potato

Pan-Fried Willapa Bay Oysters…18
Locally Grown by Ekone (Bay Center)
Half-Dozen Oysters, Pan-Fried and Served with Caper Aioli

*****

3-Course Prix-Fixe…Ask Your Server

Tasting Trio of Northwest Wines…16

PUB GRUB
(Available Lunch and Dinner)

 

Cod Frites…16
Beer-Battered and Served with our Caper Lemon Aioli and Slaw

Dungeness Crab Melt…22

Shelburne Burger…14
Beef Burger with Bacon, Caramelized Onions, Tomatoes, Blue or Cheddar Cheese
Add Wild Mushrooms…3

Reuben…14
Corned Beef with Sauerkraut, Melted Gruyere Cheese and Buttermilk Mustard Sauce on
House-Made Sourdough Rye

Hangtown Fry…16
Eggs, Oysters, Bacon, Spinach, and Cheese

½ Sandwich of the Day with Cup of Soup…12