Sea Scallops Wrapped in Phyllo, Just Because
Sea Scallops Wrapped in Phyllo, Just Because Our Sea Scallops En Croute — phyllo-wrapped with roasted shiitakes, rainbow chard, and a star anise coulis — is the sort of first course that sets the tone for everything that follows. Dinner begins at 4pm daily. Reserve your table → https://reserve.theoysterbar.net
Dessert Time with Pumpkin Cheesecake
Pumpkin cheesecake with crème anglaise, cloud-like whipped cream, and a hint of candied ginger for the perfect finish.
Exploring the Expressions of Sancerre
Five Sancerres. One unforgettable lineup. From one of the Loire Valley’s most respected producers, explore the range of Sauvignon Blanc from Henri Bourgeois — where terroir, time, and craft shape every glass: • Sancerre — fresh and vibrant, with bright citrus and classic Loire Valley • Monts Damnés — from one of Sancerre’s most iconic … Read more
The 2026 Tulip Festival
Each spring, the Skagit Valley Tulip Festival draws visitors north to wander fields painted in bold stripes of red, pink, yellow, and purple. With Mount Baker in the distance and farmland stretching wide beneath open skies, it’s one of those distinctly Northwest experiences that feels both expansive and grounded. Learn More about the Events After … Read more
Candlelight on Valentine’s Day at The Oyster Bar
This is the table everyone wants on Valentine’s Day. Candlelight. Coastal views. A night worth planning ahead. Don‘t wait until it‘s too late!Book now → reserve.theoysterbar.net
Dry January
In honor of Dry January, we’ve expanded our non-alcoholic offerings. Enjoy alcohol-removed wines by the glass, and NA beer, even an alcohol free Aperol-style spritz — available now.
Sea Scallops en Croûte
Sea Scallops en Croûte — crisp phyllo, tender scallops, and layers of flavor. 🐚✨
Flaky Crab Tart
Crab tart with a flaky crust, layered with capers, shallots, mushrooms, basil, and a silky saffron mousseline — rich, delicate, and deeply satisfying. 🦀✨
Wild Game Specials
A rotating selection of wild game specials, crafted with care and intention. Pictured here: elk tenderloin in a dry cherry rosemary port sauce — rich, balanced, and deeply satisfying. Book a table:reserve.theoysterbar.net Buy a gift card