Restaurant
Perfect fine dining experience in Roche Harbor
60 items available
Aperol orange apéritif, prosecco, and soda served over ice
Prime beef, Manchego cheese, red pepper and green olive wrapped in buttery pastry with a roasted pepper sauce
Vancouver Island Petrale Sole lightly breaded with a mixture of Asiago and Parmesan cheese with trace of breadcrumbs then griddle-seared with clarified butter. Served with lemon Beurre Blanc and fall harvest vegetables
Pear puree with Ferndale's Outfitters vodka, lemon juice and fresh basil. Shaken and served in a coupe glass with candied pear
Four Roses bourbon, simple syrup, Scrappy's cherry bitters and Angostura bitters. Garnished with Luxardo cherry and orange zest
Hand carved from 10-hour slow roasted Prime Rib, rubbed with Paul Prudhomme inspired spice mixture then pan-seared on a 700° cast iron skillet. Served with house made veal bone au jus, signature savory horseradish whipped cream sauce, and choice of sides
Rich cream custard made with raw Turbinado cane sugar and vanilla. Baked in French canning jar and topped with whip cream and caramel
French apple brandy from Pays d'Auge
Caramel liqueur, Bailey's Irish Cream, dark roast coffee and Kentucky whiskey. Topped with whipped cream
Layers of dark chocolate and chocolate ganache rolled in shaved chocolate then smothered with warm chocolate sauce. Served with Tillamook vanilla bean ice cream and homemade chocolate sauce
Dungeness and Rock crab blend, grilled King salmon, wild Pacific shrimp, avocado, egg, olives, tomatoes and lemon served over a bed of thin sliced romaine with Gin infused Louie dressing
Late bottled vintage port from 2008
Restaurant
Perfect fine dining experience in Roche Harbor
60 items available
Aperol orange apéritif, prosecco, and soda served over ice
Prime beef, Manchego cheese, red pepper and green olive wrapped in buttery pastry with a roasted pepper sauce
Vancouver Island Petrale Sole lightly breaded with a mixture of Asiago and Parmesan cheese with trace of breadcrumbs then griddle-seared with clarified butter. Served with lemon Beurre Blanc and fall harvest vegetables
Pear puree with Ferndale's Outfitters vodka, lemon juice and fresh basil. Shaken and served in a coupe glass with candied pear
Four Roses bourbon, simple syrup, Scrappy's cherry bitters and Angostura bitters. Garnished with Luxardo cherry and orange zest
Hand carved from 10-hour slow roasted Prime Rib, rubbed with Paul Prudhomme inspired spice mixture then pan-seared on a 700° cast iron skillet. Served with house made veal bone au jus, signature savory horseradish whipped cream sauce, and choice of sides
Rich cream custard made with raw Turbinado cane sugar and vanilla. Baked in French canning jar and topped with whip cream and caramel
French apple brandy from Pays d'Auge
Caramel liqueur, Bailey's Irish Cream, dark roast coffee and Kentucky whiskey. Topped with whipped cream
Layers of dark chocolate and chocolate ganache rolled in shaved chocolate then smothered with warm chocolate sauce. Served with Tillamook vanilla bean ice cream and homemade chocolate sauce
Dungeness and Rock crab blend, grilled King salmon, wild Pacific shrimp, avocado, egg, olives, tomatoes and lemon served over a bed of thin sliced romaine with Gin infused Louie dressing
Late bottled vintage port from 2008