The focus here is on local, organic, and sustainable foodstuffs and a distinct Pacific Northwest flavor infuses the seafood, vegetarian, and meat entrées, as well as appetizers such as crab cakes with shallot aioli and Thai-style coleslaw; pan-fried Willapa Bay oysters; and skillet-cooked Willapa Bay clams with leeks, tomatoes, chorizo, and garlic bread. For dinner, there's fisherman's stew chock-full of clams, prawns, calamari and halibut; pan-seared duck breast with
braised greens, polenta and a sherry balsamic reduction; and scampi sautéed with mushrooms, garlic, capers, parsley, tomatoes, and white wine. Desserts are housemade. Light bites—Dungeness crab mac-n-cheese, or Willapa burger (with sautéed mushrooms, bacon, sour cream, and Gruyére cheese)—and Sunday brunch are also available.