The Depot Restaurant

Chopped romaine lettuce, napa cabbage, baby kale and spinach tossed with house made caesar dressing served with a giant sourdough crouton

Mixed greens tossed in house vinaigrette topped with candied walnuts, sliced pears & crumbled blue cheese

Traditional andalucian style cold soup with plum tomatoes, cucumbers, sweet bell peppers, smoked paprika, onions and garlic topped with grape tomato salsa

Whole wild fresh local willapa bay steamers and chopped ocean razor clams made to order in creamy broth with garlic, potato & leeks

Braised pork shoulder in southern comfort Bar-B-Q sauce on yam mashers seasoned with brown sugar surrounded by jalapeno creamed corn topped with green onion, maple and bacon salsa

Chef's special cut chargrilled prime grass fed, hormone free 7 oz filet mignon topped with a charred green onion sauce accompanied by potato gratin

Chargrilled 14 oz veal chop on yukon gold smashed potatoes topped with garlic truffle butter

Fig marsala glazed pan seared duck breast on cranberry hazelnut wild rice pilaf

Lamb meatballs seasoned with zahtar, garlic, and mint on parmesan artichoke risotto topped with micro greek salad

Crispy parmesan crusted boneless naturally raised chicken breast on house made gnocchi potato pasta tossed in tomato provencal sauce

Sweet lime chile glazed fried prawns on rice noodle sesame seaweed salad topped with crispy fried chinese noodles

Italian bucatini pasta with chopped ocean razor and whole fresh wild willapa bay steamer clams sauteed with white wine, lemon juice, garlic and chili flakes

Platter of six fresh local pan or deep fried oysters with roasted garlic aioli dipping sauce and yukon gold smashed potatoes topped with parsley butter

Vegetarian risotto with artichoke floweret's, imported parmesan cheese and topped with micro greek salad

Six fresh wild local willapa petite oysters broiled in garlic lime butter served with a fresh baguette

Four fresh wild pan or deep fried local oysters with roasted garlic aioli dipping sauce

Local wild crab and cavatappi noodles simmered in garlic, cream, wine and lemon juice blended with three cheeses topped with toasted bread crumbs

Three giant pan seared wild atlantic sea scallops on a spicy mango salsa topped with pickled red onions

Fried wild sustainable calamari tossed in thai peanut cilantro sauce on fresh spinach and napa cabbage mix topped with crispy won tons

Sauteed tender chunks of marinated, grass fed, hormone free rib eye on cumin scented black beans topped with mild mama lil's goat horn peppers and cilantro with fried tortilla chips

Fried artichoke floweret's served with traditional spanish almond romesco sauce and olive mix