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  • Lunch Daily: 11:30am
  • Dinner Daily: 4 – 9pm
Tags: Pacific Northwest dining

5 Wines to Pair with the Traditional Smoked Salmon Napoleon

Taste different dimensions of native Pacific Northwest smoked salmon with the best wines from the Oyster Bar Wine List! 

The native american spirit of smoked salmon

Deeply rooted in the local food culture, our Smoked Salmon Napoleon ($ 21.00) is one of the most favorites with our guests and one of the favorite topics they are eager to discuss with our staff.

We serve our in-house smoked king salmon with marinated beets, basil, chèvre, ginger oil, and toasted pumpkin seeds.

All the ingredients complement each other and make up a flavorful and healthy treat full of Omega-3 fatty acids, vitamins, and nutrients.

We create an unrivaled dinner experience by applying to natively harvested salmon the traditional cooking method – hot smoke.

The Chinook or King Salmon is a staple of the Pacific Northwest and the largest of the Pacific salmon – one fish may weigh over 100 pounds.

For Native Americans, smoking or a ‘hot smoke’ was the natural way of preserving salmon. This method doesn’t overpower the distinctive flavor of the fish and keeps its unique taste and color.

To enjoy traditional smoked salmon, pick a nice glass of wine from the Oyster Bar award-winning wine list.

Traditional wine choices

With a dry finish and sparkle Champagne Laurent – Brut Rose ($92) is an excellent match for smoked salmon. The subtle low-alcohol wine with sufficient acidity cuts through the fats and complements the buttery flavor of smoked salmon.

The crispy full-rippened Gordon Brothers Family Chardonnay 2018 ($35) is a classic choice for smoked salmon. Thanks to its rich, oily texture, salmon pairs perfectly with this Northwest wine. Chardonnay perfectly manages the saltiness of the fish due to its impeccable balance between richness and acidity.

The elegant and refreshing white Duckhorn Napa Valley Sauvignon Blanc 2018 ($ 50) works traditionally well to cope with the oiliness in the smoked salmon and, at the same time, to match with the bold notes of marinated beets and ginger oil. It is due to its enticing aromas of lemongrass, lychee, lemon and pineapple.

Wines experiments

With engaging Figgins Family Wine Estates Riesling 2019 ($ 88), you can expect an original tasting experience. Its deep and structured flavor and high acidity make it an ideal partner for smoked salmon.

Due to the green peach and pears intensive aromas, it contrasts with the flaky, moist meat of  traditional smoked salmon.

The juicy red Syncline Pinot Noirs ($ 77) is not the usual combination with smoked salmon but one of the most reliably consistent. This lighter-bodied red wine with the smoky aroma, floral flavor, and subtle dark fruit hold up well to the assertive taste of smoked salmon. Another bonus is that this Pacific Northwest Pinot Noirs matches the natural territory of salmon.

Call to make a reservation now 360-766-6185!

How to Match Beer with Pacific Northwest Seafood

Cheer yourself with one of the September Oyster Bar’s seafood-beer pairings and  enjoy the best Pacific Northwest seafood!

Beers for Contrast, Complement or Cleanse

It is important to understand how different beer styles enhance the flavor of the dish. Beer may contrast, complement or cleanse a meal inspired by the Pacific Northwest Seafood.

Contrast: Pick a beer or a dish with one distinct savor, sweet or oily. For instance, try Fresh Local Oyster Fry ($ 33.00) and Left Hand Brewing – Milk Stout ($ 5.95). Served with the green apple aioli, oysters have a distinct fruity flavor that works well with the strong coffee notes of the stout.

Complement: It is all about combining equally heavy or light flavors of beer and food. A case in point is Chilled Seafood Entree Salad ($ 33.50) and Kulshan – Red Cap Ale ($ 5.95).

Cleanse: Sometimes, you may need a palate cleanser, particularly for foods with intense vivid flavors, like spicy or fried dishes. Try light fresh pine and citrus Kulshan – IPA ($ 5.95) to cut through the distinctive taste of the Oyster Bar Crab Cakes with curry aioli (half – $ 14.50, full – $ 22.00).

Try more original Pacific Northwest Seafood Beer combinations at the Oyster Bar!

Pacific Northwest Seafood Beer Pairings at $ 25 or less

Pyramid – Haywire Hefeweizen 5.95 + Baked Oysters 17.00

This pairing is the perfect choice for those who appreciate local seasonal Pacific Northwest seasonal cuisine. Inspired by the pristine waters of the wild Northwest, Pyramid – Haywire Hefeweizen is brewed in Seattle. This unfiltered crisp and refreshing beer have a refreshing flavor.

Enjoyed together with Samish Bay Baked Oysters, the beer highlights their sweet, gentle taste. Spicy pancetta, heirloom tomato, chives, and creamed spinach, and herbed bread crumbs add bright accents to the dish and sweet flavors of the beer.

Kulshan – Red Cap Ale 5.95 + Steamed Mussels 18.50

This Irish-style full of flavor beer has the original rich biscuit and sweet caramel aromas. Due to its light citrus hop balance, Kulshan – Red Cap Ale goes well with the Steamed Mussels with citrus and herb sauce.

Our Steamed Mussels are locally harvested and cooked with the greens from our garden greens. Slowly steamed in a coconut, lime, and curry broth topped with toasted nori and leeks, the mussels preserve their sweet savor. As a result, they make a harmonious pairing for Kulshan – Red Cap Ale.

Bitburger – Non-alcoholic 5.95 + Smoked Alaskan Halibut Chowder, 12.50

The fully-fermented German Bitburger is a full-flavored and alcohol-free beer with a refreshing, crisp taste. Rich in vitamins, Bitburger is a low-calory drink – just 73 calories.

Our guests love pairing this Pilsner-style beer with the soup Smoked Alaskan Halibut Chowder. Thanks to the rich flavor of the dish it matches perfectly with the intense taste of the beer. We serve the hot smoked Alaskan halibut with Yukon gold potatoes, boar bacon, sour cream, and chive mini biscuit.

Experiment more with the Oyster Bar menu. Call to make a reservation 360-766-6185!

The Oysters of the Pacific Northwest

 

Pacific Northwest oysters

Going clockwise from the lemon slice we have:
Mirada, Cranberry Creek, Rock Pt., Shigoku, Kumamoto, and Kusshi Oysters.

 

The Oyster Bar began in the 1920s as a small shack dedicated to selling oysters to Chuckanut Drive travelers. Nearly 100 years later, we now offer a variety of upscale seafood dishes, but our hearts remain on the half-shell, which is why we offer diners the chance to try a variety of oysters from around the Pacific Northwest. Below, we’ve highlighted some of the PNW oysters you can sample from our menu:

Totten Inlet Oysters

Totten Inlet Oysters are a staple of the Pacific Northwest. The beach cultured oysters are raised in rocky areas. Their rugged life, fighting the tides on rough beaches, leads to tough shells and a hearty taste. Diners can look forward to delicious melon and seaweed flavors.

Fanny Bay Oysters

Fanny Bay Oysters come to us from our neighbors to the north. The oysters were one of the first Vancouver, B.C. varieties to become widely available, and as such, have become the oysters to taste from the area. Expect a smooth start, with a strong cucumber finish.

Royal Miyagi Oysters

Royal Miyagi Oysters are raised on a suspension line near Vancouver, B.C. Before the final harvest, they’re moved to the beach to be ‘toughened up,’ leading to stronger shells and firmer meats. They have a smooth, textured inside, with a kiwi-like finish.

Barron Point Oysters

Barron Point Oysters are grown in the Little Skookum Inlet in South Puget Sound. The oysters are first raised in mesh bags by the nutrient-rich waters, before they’re moved to the beach. The fresh water flowing around the inlet makes them plump and tender, with a sweet, briny flavor and a musky finish.

Kumamoto Oysters

Whether you’re a mollusk apprentice or an oyster expert, you’ll likely enjoy the Kumamoto Oysters. This deep-cupped variety is perfect on the half-shell. Diners will enjoy a mild briny taste, with a sweet honeydew finish.

Shigoku Oysters

Grown in our own Samish Bay, Shigoku Oysters are hung out on a line in the tide and tumbled twice a day as it raises and lowers. The result is a small, dense inside — bursting with cucumber and salt flavors.

Kusshi Oysters

Japanese for “precious,” Kusshi Oysters are aggressively tumbled their entire lives, resulting in a smooth, deep shell. The petite oysters are plump with a clean, delicate flavor.

Snow Creek

Snow Creek oysters are grown deep in the waters of Discovery Bay. Their unhurried life leads to soft shells and clean, tender meat. Snow creek oysters offer a mix of sweet and salty flavors, beginning with a pleasant taste and ending on a briny note.

Penn Cove Select Oysters

Penn Cove Select Oysters are quintessentially Pacific Northwest. They’re well known for their frilled shells and are considered one of the most beautiful oysters the area has to offer. Beach raised in Samish Bay, then grown to maturity in the waters of Penn Cove, the oysters have a crisp, briny flavor with a fresh aftertaste.

 

These are just some of the wide variety of Pacific Northwest oysters we offer! Make a reservation today and get to tasting — (360) 766-6185.


Make a Reservation

Warm up by our fireplace. Call ahead to reserve your seat at the table! 360-766-6185

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Featured Wine: Domaine Magdalena Cabernet Sauvignon

(Bin #1114 $87) This sophisticated, balanced Washington Red is everything a Cabernet from Red Mountain should be. It’s fine tannins accent the beautiful notes of blackberry, rose petal and earth. Domaine Magdalena is not only beautifully made but also thoughtfully made. The wine undergoes wild yeast fermentation, is unfiltered and is Demeter certified biodynamic. This wine can stand alone but would pair nicely with so many of our dishes including our vegetarian and wild game options.

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For Your Favorite Foodies

Call Today for Your Reservation!

Call 360.766.6185

+ 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.