McMillin's Dining Room

Tender hearts of romaine tossed with our caesar dressing then lightly dusted with parmigiano reggiano. served on a freshly grilled asiago crouton with spanish white anchovy

Organic baby greens, local goat cheese, pea shoots, roasted hazelnuts, yellow raisins and fresh peaches tossed with westcott bay apple cider vinaigrette.

Local thirsty goose farms tomatoes grown from ancient seeds these tomatoes come in a variety of colors and flavors. served with aged balsamic vinegar and virgin olive oil

America's oldest working dairy crafts this naturally aged cheese. garnished with toasted slivered almonds, hardcooked egg and maytag blue cheese

Braised vegetables and island herbs deglazed with brandy, then thickened with rich cream, smokey paprika and fresh dungeness crab

Sweet prawns, olive oil, fresh garlic, red chili and butter. Served fresh crusty bread

Fresh bite size pieces of tuna, green seaweed, baked nori, shaved red onion tossed to order with sweet poke marinade. Paired with crispy yam chips

San juan valley lazy j ranch prime lamb chops braised into tender submission with charred yellow tomato barbeque sauce

Our exotic collection of mushrooms sautéed with butter, white wine and balsamic vinegar. with local quail croft goat cheese and crusty bread

Sweet and tender clams steamed in coconut milk, thai red curry, lemon grass and basil oil

A rich blending of fresh dungeness crab, artichoke hearts, shredded parmesan and fresh garlic. Served with fresh Italian peasant bread for dipping.

Oven - roasted pink scallops served in their shell with fresh heirloom tomato, basil and bacon aioli

Vancouver island oysters harvested from our salish sea served with sauvignon blanc mignonette and wasabiinfused cocktail sauce

Tender rings of baja squid tossed in tempura batter and fried crisp then tossed shaved onion & cucumber.

Flame-grilled eggplant, roasted red pepper, grilled zucchini and crispy portobello mushroom fries are formed into a stack with vegan tomato sauce

Fresh long line pacific ahi yellow fin crusted with ground japanese wasabi peas then pan-seared medium-rare with orange spice tea glaze, coconut risotto and pickled black midnight carrot.

Fresh wild king salmon medallions, house made squid ink gnocchi, capers, roasted red peppers, garlic and olive oil. served with garden fresh pea sprouts and fried dill

Delicate halibut filet basted fresh Island herb meritage infused with spy hop gin then flame grilled. Served with grilled endive salad and purple potato hash browns

Alaskan weathervane scallops lightly breaded with potato, then seared golden. with rain shadow greens topped with smokey bacon-onion relish around our yukon gold mashed potatoes

Local wild spot prawns, alaskan weathervane scallops, rock shrimp, halibut and arborio rice are simmered in wild prawn-saffron broth until rich and creamy

guard family farm lamb, raised in our lush san juan valley with rich grasses, warm sun and friendly neighbors. each year our chef selects from the finest island lamb to be enjoyed by our guests. ask your server for tonight's preparation.

45 Day-aged "ranch to table". we buy the finest beef directly from the rancher, locker age, and rub in our steak salt and slow roast all day, for the most tender and flavorful beef. served with house-made au jus and freshly grated oregon horseradish. English thin cut , roche harbor cut, mcmillin's cut

Hand-chopped rib eye, veal and pork, combined with braised vegetables and brandy-cream reduction

Our most flavorful steak, double r ranch signature beef strip loin aged 28 days, rubbed with our steak salt then flame-grilled to your liking. served with roasted garlic bulb.

Double r ranch signature beef tenderloin aged 28 days, crusted with a blend of forest mushrooms, then pan-seared to your liking with sautéed northwest mushrooms in red wine sauce

Our culinary twist to our childhood standard. fresh heirloom baby carrots, multi color carrots, radishes, fresh snow peas and pea sprouts.

Fresh spring asparagus from our famed columbia valley give a quick grill and seasoned with ground pepper

Extra virgin olive oil and lightly seasoned

Fresh heuristic gathering of spring vegetables and rich greens given a quick sauté with garlic butter and olive oil then garnished with goat cheese.