Food for Thought: Inn at Ship Bay’s Dining Room offers seasonal menus that predominantly feature fresh, locally farmed products. We strive to use only sustainably harvested seafoods, antibiotic and hormone free meats and poultry. All of our foods, breads, and desserts are created in-house, using the finest products we can find. Our food is fresh, wholesome and produced
daily. Our bread is baked using a sourdough starter that is over 100 years old.
We would be honored to tailor a special meal to suit your needs and/or desires. Outdoor waterfront dining with stunning water views is an option in warmer months. Reservations are always recommended.
We offer many choices of wines from Oregon, Washington and California, all priced reasonably. We are happy to help develop menus to suit your special needs, in both the main dining room and our private catering rooms. Join us for our periodic wine dinners featuring wines from the northwest.
SPRING MENU 2017
week of April 18, 2017
oysters on the half shell with plum blossom mignonette* 15./30.
seared Mangalitsa pork belly with cherry conserve & a spring greens 16.
local chicken egg with oyster mushrooms, black kale & mushroom jus 14.
local greens & blue cheese, DuChilly hazelnuts & red wine vinaigrette 10.
heirloom apple salad with bacon, caramelized onion & toasted almonds 14.
arugula salad, fennel, orange, radish and pear dressing 13.
“bouillabaisse” – shellfish, finfish, scallop & potato in a tomato, saffron broth 29.
spring nettle gnocchi with oyster mushrooms, onion, Parmigiano-Reggiano 25.
seared scallops with leek, parmesan red rice, sprouted lentils & lemon aioli* 28.
mad hatcher chicken with spring garlic, potato crema & little greens 28.
bavette of grass-fed beef* with potato puree, black kale & red wine reduction 32.
Mangalitsa pork with spring morels, butterball potatoes, smoky herb jus 30.
(877) 276-7296 | (360) 376-5886