• Lunch Daily 11:30-4pm
  • Dinner Daily 4-close

First of the Season Chanterelle Mushrooms!

Summer will be over soon enough, yes, but that also means that it’s chanterelle mushroom season.
We’re serving the season’s earliest fresh local foraged Chanterelles as an appetizer this week. They’re served with warm goat cheese, dry sherry, rosemary and grilled focaccia bread.
Looking for something a little meatier? Try our Rosemary Grilled Wild Boar Shortloin with sauteed Chanterelles and huckleberry port demi-glace.
Fresh Halibut and Salmon are great and we have the best, but if you’re looking for a change, try our Fresh Oven Roasted Hawaiian Swordfish. Chef Justin’s doing it with a Kalamata olive crust, roasted heirloom tomatoes and balsamic reduction.
An don’t miss out on our fabulous berry desserts. The berry’s are perfect right now and we’re making the most of them with our Strawberry Trifle, and Fresh Mixed Berries with Vanilla Merignue and Port Syrup.
Hope to see you soon!

Fresh Wild Morels Abound at the Oyster Bar

Wild Morel Mushroom Season

It’s the last week of the Wild Morel season here and Chef Justin Gordon is taking full advantage of them.

Morels are considered to be the best spring mushroom because of their wonderful smoky, earthy and complex flavor. This week we’re serving them with Grilled Wild Columbia Sturgeon which is paired with Smoked Tomato Chardonnay Butter and Sauteed Morels. Also featuring the prized morels is the Herb Grilled New Zealand Elk Chopwhich is finished with a sauce of Morels, Roasted Shallots, Oloroso and Demiglace. Our Vegetarian Entree is Mushroom Gnocchi with morels, oyster mushrooms, asparagus spears, potato gnocchi, tomato concasse, shaved parmesan and black truffle mushroom broth. Our Vegetarian Soup, Summer Asparagus Soup is garnished with morels, roasted garlic oil and shaved manchego.

If you’d like to try using fresh morels at home, you can often find them at the local market. Edible morels vary in color from golden and black, which we favor here at the Oyster Bar but you may also find them in tan or a gray color. The average size is two to four inches but they can be as long as eight inches. Be sure to choose clean, dry morels with a fresh woodsy smell. Be aware that morels are best used fresh, but if you must store them, they seem to keep best stored in a paper bag in the refrigerator. When you’re ready to use them, just rinse and dry them and they’re ready to go.

Many are tempted to hunt for their own morels. Please be aware that there are more poisonous mushrooms than edible ones and it takes experience and expertise to know the difference. It’s best to go out with a local mycological society on your first mushroom picking trip. A good field guide will also have pictures and descriptions to help prevent a deadly mistake. Here in many areas of Washington State, a personal use permit is also required to go mushroom hunting. Those that enjoy hunting their own mushrooms claim that the hunt enhances the whole experience of preparing and enjoying them.

Whether you’re eating your own hand picked morels, fresh market morels, or professionally prepared morels such as those served here at the Oyster Bar, be sure to only eat cooked morels. It’s best to only eat a couple of teaspoons of cooked morels when eating them for the first time. Then wait for twenty four hours to be sure there is no allergic reaction.

New Soups, New Salads, New Entrees!

Summer’s here and the Oyster Bar menu is morphing as a result.

First up- Smoked Salmon Chowder. We use West Coast King Salmon, hot smoke it in house and create a wonderfull chowder with pancetta, yukon gold potatoes, sour cream and chive mini biscuits.
Looking for a great vegetarian soup? Chef Gordo’s has taken advantage of asparagus season and has created our Summer Asparagus Soup. It’s lightly creamed and garnished with morels, roasted garlic oil and shaved manchego.
There are also two great new salads.
Back by popular demand is our Marinated Beet Salad. Fresh beets are combined with red onions, baby spinach, chevre and toasted pepitas then dressed with our honey lemon vinaigrette to create a delicious and beautiful salad.
For seafood lovers, we now have a great Seafood Salad. Dungeness crab, prawns, avocado, red onions, mango, hard boiled egg and seasonal greens are served up with our zippy serrano chili and peanut oil dressing.
Our vegetarian offering is now Mushroom Gnocchi. Idaho morels, oyster mushrooms, asparagus spears, potato gnocchi, parmesan cheese and truffle mushroom broth create a fabulous dish.
Craving Prawns? Our Gulf Coast Hopper Prawns are being grilled with passion fruit chili glaze, red peppers and lemon cilantro basmati rice.
The Halibut’s fresh this time of year and we’re baking it with a peanut crust and blood orange and honey chili reduction…really fabulous.
We hope that you’re enjoying the improving weather and we hope to see you soon!

Chef Gordo’s a Papa!

justin
Congratulations go out to Chef Justin Gordon and his beautiful wife Bianca on the arrival of baby Graysen.
Graysen arrived on February 25 and recently stopped by the Oyster Bar where he was met with unanimous approval.
Here are our favorite things about Graysen:
1) He’s really adorable.
2) He loves to eat.
3) He know’s how to charm the ladies.
4) He’s a great dresser.
5) Worth repeating….he’s really adorable.
Graysen seemed right at home in Dad’s office chair and enjoyed his tour of the kitchen.
We’re looking forward to great culinary happenings in Graysen’s future, whether professional or just for fun.18

Fish Tacos, Samish Bay Clam Chowder and Berries are Here!

It’s the time of year when we start adding warm weather items to the menu. For the lunch menu, that definitely means Fish Tacos. This year’s version features a trio of fresh corn tortillas topped with fresh roasted rockfish, cabbage jicama slaw, cilantro, red onion, arbol chili sauce creme fraiche and avocado. Prefer halibut on your fish tacos? No problem. The same great preparation is available with halibut too.
The Smoked Trout Chowder is moving aside to make room for our new Samish Bay Clam Chowder. This lighter chowder is full of flavor and fresh Samish Bay clams, seared pork belly, root vegetables and thyme.
Three new desserts grace the menu. First up: Strawberry Trifle. Pound cake, strawberries, grand marnier custard and white chocoalte anglaise are layered for this really nice version of an old English favorite. Prefer your berries a little more naked? TheFresh Mixed Berry Pavlova is back. A light vanilla meringue is topped with fresh mixed berries, whipped cream, ruby port syrup and candied lime zest. This dessert is fat free if you order it without the whipped cream and is so flavorfull that it’s great that way too. We also now have Passion Fruit and Vanilla Bean Creme Brulee with a caramelized vanilla sugar crust, whipped cream and a vanilla sugar cookie.
Stay tuned as the menu’s changing every day.
Wishing you a great weekend!

Special’s for Mother’s Day Weekend

Mother’s Day Menu

We love to spoil our Mom’s and the kitchen staff’s been busy preparing for a busy weekend of Mom pampering.
Fresh Petrale Sole from Oregon will be teamed with Fresh Local Coonstripe Prawns. These local, wild prawns are trap caught, sustainable and delicious, but the season is short.
Next up, Fresh Taku River King Salmon from Southeast Alaska teams up with oyster mushrooms, basil oil, balsamic syrup and fresh raspberries.
Also featured-Rack of New Zealand Lamb with kalamata olives, preserved lemons and pomegranate vinaigrette.
But Mom doesn’t want to live by Entree’s alone, so we have a new Spring Baby Spinach Salad with strawberries, red onion, blue cheese, roasted pepitas and warm honey poppyseed dressing.
New to the dessert menu are a fabulous rich and creamy Mango Coconut Cheesecake and a zesty Key Lime Pie.
To better honor our Mom’s, the Oyster Bar will be serving the dinner menu from 11:30 am to 10 pm this Sunday.
Upcoming dates to note:
Western Washington Graduation-Saturday, June 11. We’ll be serving the dinner menu all day.
Father’s Day-Sunday, June 19. Regular Lunch and Dinner Menus.
Taylor Shellfish BiValve Bash and Low Tide Mud Run-Saturday, July 16, located just below the Oyster Bar. We hope that you can come and enjoy this fun fundraiser that contributes to keeping our Samish Bay clean and beautiful.

New Specials!

We have a few special items coming up on the menu and would also like to announce that we’ll be offering our Dinner menu all day on Mother’s Day!

For specials we’re offering a Grilled Prawns Salad Appetizer featuring pancetta wrapped Hopper Prawns with a Passion fruit vinaigrette. We also have an Australian Venison T-Bone which is grilled with chimichurri sauce, a Fresh Hawaiian Barracuda herb grilled with a rhubarb ginger gastrique and a Fresh Petrale Filet of Sole roasted with a smoked scallop and red onion vinaigrette.

For our full regular menu please visit the menu on our website. We sincerely hope to see you soon!

New Website Now Online: www.theoysterbar.net

The Oyster Bar on Chuckanut Drive is happy to announce that we have recently launched our new website at www.theoysterbar.net. In an effort to keep our wonderful customers informed on what is happening here at The Oyster Bar we are expanding our online presence. If you would like the latest news on specials and events you can follow us on Twitter or Facebook.

Check our blog regularly for the latest information on everything from menu changes to holiday specials to the unfortunate occasional road closure. Thanks for following The Oyster Bar and as always we greatly appreciate your business!

Welcome to our new blog!

We’d like to welcome you to the official blog for the Oyster Bar on Chuckanut Drive. Check here often for information regarding current menu items, daily specials and area events. We’re also now on Twitter and Facebook.

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For Your Favorite Foodies

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Featured Wine: Chatâteau Haut-Beauséjour

Diversity, quality, and quantity describe this region in southwest France. Bordeaux is one of the most prolific wine regions.

2578 Chuckanut Drive
Bow, WA 98232

info@theoysterbar.com

360.766.6185

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