fbpx

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.

Special Entrees include: Fresh Columbia River Sturgeon with caviar cream, chives and rainbow chard and Herb Grilled Venison Tenderloin with huckleberry foi gras beurre rouge.

If you make it in for lunch, don’t miss out on the Grilled Salmon Pastrami Sandwich. It’s made with house cured fresh salmon, emmantaler cheese, smoked sauerkraut, thousand island dressing and rye bread then grilled with a little olive oil. Locals and out of towners have been really raving about this one.

We hope you’re enjoying football, soccer, fishing, hitting the greens and all the other good times to be had here in the beautiful Pacific Northwest this time of year! Are we lucky or what??!

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-