The Oyster Bar staff take our work seriously, love what we do and are usually working so hard that we really don’t dwell on the larger picture. But an artfully composed letter that we received last August reminded us of what a privilege it is to serve beautiful cuisine to fabulous people in such a special place. I thought you might enjoy reading it too and so, with Tele and Joel’s permission, here it is.

Dear Guy and Linda and the Oyster Bar Staff,

As fishermen, Joel and I feel very much a part of the food chain and ecosystem pictured on the front of this card. We value the Alaskan waters that the Nerka’s hooks dance through, marvel at our surroundings. I handle each salmon with respect and pride. We love our jobs and are grateful to the restaurants who make such a magical profession possible for us.

It’s not so often, however, that we get to experience an equivalent connection with those customers who are our salmons final destination. Dining with you last night changed that.

Joel and I don’t get many special dinners out. His birthday tends to be our big splurge of the year. This year needed to be extra special since a spring knee injury has kept him beached this season, not fishing for the 1st summer of his 31 years. We chose you as our special treat and I flew south from Alaska for a whirlwind visit.

We couldn’t have had a more perfect evening. From the beautifully presented gravlax to the perfectly prepared king salmon (fresh caught by a friend of ours!) to the best dessert of Joel’s life (the mango coconut cheesecake). We were dazzled through our entire visit. Our waiter, a young man from Utah, took excellent care of us and another man provided a great birthday song. We watched the sun sink over the bay, the kind of glassy calm water that is a gift for fishermen. Most of all, as Joel took each blissful bite, he marveled at the gift of knowing first hand the care and expertise that you Chef devoted to that fish. We spend so much time, on our end, handling the salmon with meticulous care, it was wonderfully rewarding to see that they receive the same attention in your hands.

We’re grateful and delighted. Thank you for a truly special meal and experience.

Tele & Joel

Thank you Tele and Joel, for the beautiful fish you provide, for your warm and thoughtful affirmation and for the most beautiful letter that we’ve ever received.

Maybe it’s time for something different. Tonight we have Pistachio Crusted Austrailian Lamb Rack with dry Cherry and Chianti reduction and Chestnut Spoonbread. Or try our Fresh Hawaiian Swordfish with grilled eggplant caponata and preserved lemon. The App Du Jour is Rabbit Terrine with cranberry mustard, Port syrup, pickled onions and cornichons.
Happy Dining!

The colors on Chuckanut Drive are amazing, the air outside is brisk and the fireplace is warm and cozy.
With Fall comes comfort food and we have plenty to satisfy at the Oyster Bar.
Wild Chanterelles are here and we’re featuring them sauteed with warm goat cheese, balsamic roasted heirloom tomatoes, roasted garlic and rosemary forcacia.
Another wonderful mushroom option is our Cascadia Mushroom Tartlet with a savory herb crust, sauteed local mushrooms, leeks, roasted garlic, whipped goat cheese and basil oil.
Seared Duckling Breast with Ibirico pork belly, shallots, rainbow chard and black plum and star anise gastrique is fabulous.
Herb grilled Hawaiian Mahi Mahi is prepared with raspberries, basil oil, balsamic syrup, toasted pine nuts and local chanterelles.
In the mood for wild game? This week we have Harissa grilled Texas Wild Boar striploin with an apricot, serrano gastrique marmalade.
Our Fall soups are Smoked Salmon Chowder with hot smoked Northwest King Salmon, yukon gold potatoes and sour cream and chive mini biscuits. Or try our Vegetarian option, Butternut Squash and Chanterelle Soup made with local golden chanterelles, roasted butternut squash, ginger, nutmeg and allspice in a vegetarian stock.
Apple Tart Tatin with warm caramelized apple, vanilla bean ice cream and caramel sauce, Spice Pumpkin Cheesecake with clove, ginger, allspice and gingersnap crust and Huckleberry Malt Creme Brulee are recent additions to the Fall Dessert Menu.
We’re open everyday for lunch and dinner. Hope to see you soon!

The deck seats have been the most requested this week as the weather’s been perfect and the views spectacular. Since chilled food is especially good on these warmer days, what could be better then Fresh Maine Lobster Rolls? Prepared East Coast style and served in fresh house baked brioche with an arugula, cherry tomato salad that’s dressed with basil champagne vinaigrette plus sweet potato fries; what’s not to love?
Summer Melon Salad is another Summer Superstar. Cantaloupe, honeydew and watermelon with arugula, kalamata olives, dry currants, feta, pine nuts and harissa lemon dressing make a remarkable combination.
Lobster fans are loving our Grilled Whole Live Maine Lobsters which are served with heirloom tomato and truffle vinaigrette and a sweet corn cake.
Dessert specials tonight include Fresh Strawberry Trifle with pound cake, white chocolate creme anglaise and whipped cream. Or try our Rum Flamed Blueberry Baked Alaska.
Here’s wishing you a great summer.
Cheers!