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.
We are open for dinner starting at 5pm, Tuesday through Saturday.
Our dining room will close for the season December 16.
week of October 16, 2017
BuckWescott Bay oysters on the half shell with citrus mignonette * 15./30.
seared Ship Bay Mangalitsa pork belly, red pepper, almonds, beets 16.
Ship Bay pear soup 11.
local greens & blue cheese with Ship Bay pears, DuChilly hazelnuts & red wine vinaigrette 13.
orchard apple salad, kale, almonds, chevre, tarragon vinaigrette 14.
“bouillabaisse” shellfish, finfish, scallop & potato in a tomato, saffron broth 32.
basil gnocchi, autumn vegetables, basil broth, Parmigiano Reggiano 27.
seared weathervane scallops* with sweet onion risotto, greens, saffron aioli 31.
Mad Hatcher chicken, potato puree, swiss chard, North Beach mushrooms 29.
pan seared Wagyu beef sirloin, beluga lentils, heirloom tomato, roasted sweet peppers 36.
Ask your server about our seasonal tasting menu with optional wine parings.