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, California and around the world, 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.
week of July 25, 2017
Buck Bay oysters on the half shell with citrus mignonette * 15./30.
seared Ship Bay Mangalitsa pork belly, blackberry, baby onion, shaved fennel 16.
Baker river sockeye, baby artichokes, golden beets, citrus 16.
Ship Bay greens & blue cheese with DuChilly hazelnuts & red wine vinaigrette 10.
shaved summer vegetable salad, apricot, almonds, Myers chevre, herb vinaigrette 14.
dungeness crab salad, heirloom tomato, shaved fennel, local greens, citrus dressing 13.
“bouillabaisse” shellfish, finfish, scallop & potato in a tomato, saffron broth 29.
basil gnocchi, summer vegetables, snap peas, basil broth, Parmigiano Reggiano 25.
weathervane scallops, parmesan risotto, sprouted lentils, basil aioli 28.
Mad Hatcher chicken, summer vegetables and basil 27.
pan seared beef rib steak, potato puree, fresh cherries, chimichurri, red wine reduction 32.
Ship Bay Mangalitsa pork, roasted potatoes, shitake mushrooms, caramelized onion jam, tarragon 30.