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Private Dining

The Wine Cellar dining room is adjacent to our Award Winning Wine Cellar and has a spectacular 180 degree view of the San Juan Islands. Private parties may be booked for parties with eight to twenty guests. Dinner bookings are not available on Friday and Saturday evenings from June through August or on Holidays. Dual Flat Screens are available for audio video presentations.

We have a variety of private dining menu options—allowing you to choose the menu that best suits your party’s needs and budget.

To book your event, please call the Oyster Bar at 360-766-6185 anytime after Noon. Chef Justin Gordon or proprietors Guy and Linda Colbert will be happy to assist you with your menu selection.


PRIVATE DINING LUNCH

The Oyster Bar on Chuckanut Drive is a wonderful place to entertain your guests for a Private Luncheon. All menus are custom designed to fit your needs and may be adjusted to compliment the Seasons. Please contact Chef Justin Gordon, Souz Chef Nate Hansen, or Proprietors Guy or Linda Colbert any day after Noon at 360-766-6185. We look forward to serving you.

PRIVATE DINING DINNER MENU

The popular Oyster Bar price fix menu is Seasonally adjusted and includes an allotment of our best house wines, tax and gratuity. A typical Price Fix menu follows:

  • Hors D’Oeuvres Reception
  • Oysters Raw on the Half Shell
  • Housemade Gravlax Northwest Mushroom Trio
  • Baked Oysters
  • Seasonal Greens Salad or  Halibut Chowder
  • Sorbet Intermezzo

Entrée Choices

  • Cedar Roasted Columbia River Caught King Salmon
  • Northwest Sourced Prime Top Sirloin
  • Oven Roasted Mahi Mahi with local black truffle cream
  • Smoked Ricotta Gnudi

Dessert

  • Pumpkin Frangelico Cheesecake
  • Chocolate Truffle Cake
  • Coffee and Brandy Crème Brulee
  • Warm Apple Tart Tatin

Thanksgiving Specials

Appetizer

Smoked Salmon Napoleon
house smoked Salmon, pumpkin seeds, basil goat cheese, ginger oil
22-

Entrees

Entrees preceded by quince sorbet accompanied with pumpkin souffle, green beans, Brussel sprouts, roasted root mashed potatoes and maple glazed squash.

Cider & Sage Butter Roasted Turkey Breast
Cranberry & ginger compote, smoked Oyster Knoedel, Chanterelle Madeira gravy 38-

Venison Tenderloin
Red onion and apricot marmalade 44-

Cedar Roasted Fresh Sable Fish
Grilled eggplant caponata 46-