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

The Oyster Bar’s Christmas Eve Menu

We’re planning on some wonderful specials for Christmas Eve! Besides offering the regular dinner menu, we’ll also have the following Holiday inspired Specials: Phesant Breast with Crispy Knoedel and Cranberry and Kumquat Gastrique…$33, Australian Lamb Rack with Pomogranate Syrup and Peppermint Gremolata…$34, Roasted Duckling Breast with Grand Marnier, Orange supreme and Thyme Reduction…$30 Cedar Roasted…

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We’re Open on Thanksgiving from 11:30 am to 9:00pm

Celebrate Thanksgiving at the Oyster Bar and enjoy holiday specials as well as the dinner menu all day. We’ll be featuring: Cider and Sage Butter Roasted Turkey Breast with Samish Bay smoked oyster stuffing and chanterelle madiera gravy~$26 Grilled Duckling Breast with Grand Marnier Valencia Orange Reduction~$30 Roasted Pheasant Breast with a rosemary, roasted garlic…

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November’s Three Course Twenty-five dollar special

Warm yourself by the fire and enjoy Novembers Three Course Special for Lunch or Dinner. SMOKED OYSTER ON PETITIE SALAD daikon, carrot, radish sprouts, watercress and ginger lime dressing OYSTER STEW Samish Bay Oysters in a light cream broth with pernod, thyme and sharp white chedder. BAKED OYSTERS Samish Bay Oyster with spinach, tomatoes, boar…

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December Lunch and Dinner Party Menus are Set

For many of us, it’s time to start thinking about where to hold this years Holiday Office gathering and to get a reservation before everyone is booked up. At the Oyster Bar, we offer six price fixed menus for parties of ten to twenty in our private dining room. Options range from $36 per person…

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Check Out Chuckanut’s Fall Colors and Today’s Oyster Bar Specials

The leaves have been flying and it’s a beautiful time to be on Chuckanut Drive. Even when it’s raining, it’s beautiful and the flickering fireplace keeps the Oyster Bar dining room cozy. Great starters today include Dungeness Crab Lasagna with lemon dill pasta, portabella, roasted red Pepper coulis and pistou and Fresh Chanterelle Mushrooms served…

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This Week at the Oyster Bar

A few leaves are starting to fly, but’s it’s still warm enough to enjoy the deck! This week we’re featuring a couple of appetizer specials: House Cured Gravlax with crispy capers, radish sprouts, and minced shallot and goat cheese croustini and Fresh Chanterelle Mushrooms with warm goat cheese, dry sherry, rosemary and grilled focaccia bread….

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September 2011 Specials

Lightly Smoked, Champagne Poached Oysters with Daikon Radish Salad and Ginger Lime Dressing offers a new twist….$16. Slow Roasted Hawaiian Swordfish with Kalamata Olive Crust, Roasted Heirloom tomatoes and Balsamic Reduction is offered at Lunch ($24) and Dinner ($33). Herb Grilled Missouri Venison Tenderloin with Roasted Shallot Demi Glace and Sauteed Chanterelles is today’s game…

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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…

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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…

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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…

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For Your Favorite Foodies

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Featured Wine: Woodward Canyon 2016 Nelms Road Cabernet Sauvignon

Enticing aromas of black currant, olive, spices, tobacco, and lead pencil. Deep red in color. In the mouth the wine offers savory blueberry fruit, mature tannins, beautiful texture and a long generous finish.

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Closing times may vary seasonally so please call for a reservation if wishing to dine after 8pm.

It is our policy not to seat parties with children under 9 years of age unless our downstairs dining room is unoccupied.

Covid-19 Update 😷

Due to the new Covid-19 lockdown in Washington, our in-person services are closed. We are open again December 15th! Get ahead of the crowd and make your future reservation today by calling 360-223-5811.


Gift Cards Available
A Gift Card is the perfect gift for any foodie. Call 360-223-5811 or email info@theoysterbar.net and we mail it to you or the recipient.