Restaurant
Perfect fine dining experience in Roche Harbor
60 items available
Single cru cognac from Borderies
Courvoisier VSOP cognac
The original recipe, Dungeness crab, artichoke hearts, Parmesan, shaved onion and Best Foods mayonnaise. Served with garlic-herb crostini's. Gluten-free option available
Lightly breaded calamari & jalapeño slices with cilantro aioli, agave nectar, cilantro and toasted pumpkin seeds
Local Outfitters Vodka, fresh lemon juice, cucumber, mint, simple syrup and soda water
D'Usse VSOP cognac
Brinley Shipwreck Coconut rum, lime juice, ginger beer with a float of Planteray dark rum
Hearts of romaine and garlic-herb crostini's tossed in signature dressing. Garnished with Parmesan, charred tomatoes, bacon and anchovy-parsley oil
Rich cream, Italian amaretto almond liqueur custard finished with torched caramelized sugar glass top. Served with candied sliced almonds
Plant-based creation. Spiced Broccolini and Caulilini oven roasted, fresh summer sauté of tomatoes, zucchini and asparagus with Catalonian romesco sauce featuring roasted red pepper, almonds, tomato, garlic and smoked paprika. Garnished with olive tapenade
Chef Shaw's favorite. The tenderness of slow roasted prime rib with the added char-grilled flavor of flame grilling. Basted with Tuscan steak butter. Served with house made veal bone au jus, signature savory horseradish whipped cream sauce, and choice of sides
Fresh fall halibut brushed with lemon aioli and crusted with lemon zest, Parmesan and fresh parsley then oven roasted golden and moist. Served with lemon cream sauce and fall vegetable medley
Restaurant
Perfect fine dining experience in Roche Harbor
60 items available
Single cru cognac from Borderies
Courvoisier VSOP cognac
The original recipe, Dungeness crab, artichoke hearts, Parmesan, shaved onion and Best Foods mayonnaise. Served with garlic-herb crostini's. Gluten-free option available
Lightly breaded calamari & jalapeño slices with cilantro aioli, agave nectar, cilantro and toasted pumpkin seeds
Local Outfitters Vodka, fresh lemon juice, cucumber, mint, simple syrup and soda water
D'Usse VSOP cognac
Brinley Shipwreck Coconut rum, lime juice, ginger beer with a float of Planteray dark rum
Hearts of romaine and garlic-herb crostini's tossed in signature dressing. Garnished with Parmesan, charred tomatoes, bacon and anchovy-parsley oil
Rich cream, Italian amaretto almond liqueur custard finished with torched caramelized sugar glass top. Served with candied sliced almonds
Plant-based creation. Spiced Broccolini and Caulilini oven roasted, fresh summer sauté of tomatoes, zucchini and asparagus with Catalonian romesco sauce featuring roasted red pepper, almonds, tomato, garlic and smoked paprika. Garnished with olive tapenade
Chef Shaw's favorite. The tenderness of slow roasted prime rib with the added char-grilled flavor of flame grilling. Basted with Tuscan steak butter. Served with house made veal bone au jus, signature savory horseradish whipped cream sauce, and choice of sides
Fresh fall halibut brushed with lemon aioli and crusted with lemon zest, Parmesan and fresh parsley then oven roasted golden and moist. Served with lemon cream sauce and fall vegetable medley