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.
SPRING MENU 2017
week of May 23, 2017
Judd Cove or Buck Bay oysters on the half shell with citrus mignonette * 15./30.
seared Ship Bay Mangalitsa pork belly with quince & Italian plum syrup 16.
asparagus soup, horseradish and fir oil 9.
roast asparagus salad, wild leeks, Myer’s tomme, sherry dressing 14.
MRF’s greens & blue cheese with DuChilly hazelnuts & red wine vinaigrette 10.
local kale ‘Ceasar’ salad,croutons, Reggiano, lemony dressing 14.
arugula salad, sweet onion, oyster mushrooms, Myer’s goat cheese, mushroom dressing 13.
“bouillabaisse” shellfish, finfish, scallop & potato in a tomato, saffron broth 29.
goat cheese ravioli, green garlic, spring vegetables, lemon and Parmigiano Reggiano 25.
weathervane scallops* with red rice, sprouted lentils, preserved lemon aioli 28.
Mad Hatcher chicken with ramp tops – potato crema, quince & spring greens 27.
pan seared beef rib steak, potato puree, roast shallots & red wine reduction 32.
Ship Bay Mangalitsa pork with roasted butterball potatoes, mushrooms and wild leeks 30.