The DEPOT Restaurant

With garlic aioli

With garlic aioli

Local wild Crab and Cavatappi Noodles simmered in Garlic, Cream, Wine and Lemon Juice blended with three Cheeses topped with Toasted Bread Crumbs

Six fresh, wild, local Willapa Petite Oysters broiled in Garlic Lime Butter Served with a French Baguette

Four fresh, wild, pan or deep fried local Oysters with Roasted Garlic Aioli Dipping Sauce

Fried wild, sustainable Calamari tossed with Thai Peanut Cilantro Sauce on fresh Spinach and chopped Napa Cabbage mix topped with chopped Peanuts, Green Onions and Crispy Won Tons

Three giant pan seared wild Atlantic Sea Scallops on a spicy Mango Salsa topped with Pickled Red Onions

Three sautéed, hormone free Rib Eye Meatballs on House made Hummus topped with Sauce Verde surrounded by Tortilla Chips

Crispy Squash Rings glazed with Aleppo Pepper Honey topped with Feta Cheese and toasted Pumpkin Seeds

Spinach and Napa Cabbage Salad mix with made to order Warm Bacon and Sautéed Cremini Mushroom Dressing topped with spicy Candied Pecans and Feta Cheese

Mixed Greens tossed in House Vinaigrette topped with Candied Walnuts, sliced Pears Crumbled Blue Cheese

Traditional tureen of Caramelized Onions, rich Beef Broth with Sherry Reduction topped with a Sourdough Crouton and Browned Gruyere Cheese

Whole wild, fresh, local Willapa Bay Steamers and Chopped ocean Razor Clams made to order in Creamy Broth with Garlic, Potato Leeks

Oven roasted Lamb Rack with Sauce Verde on Saffron Basmati Rice with Pine Nuts and Golden Raisins

Chef's Special Cut chargrilled prime, grass fed, hormone free, 7 oz Filet Mignon with a Charred Green Onion Steak Sauce accompanied by Potato Gratin

Pork Shoulder slow braised in Southern Comfort Bar B Q Sauce on Yam Mashers seasoned with Brown Sugar surrounded by Jalapeño Creamed Corn topped with Green Onion, Maple and Bacon Salsa

Two Duck Quarters crisped to order topped with Honey Mustard Gastrique, on Wild Rice Pilaf with Sun Dried Cranberries

Crispy Parmesan Cheese Crusted boneless naturally raised Chicken Breast topped with house made Marinara Sauce on Yukon Gold Smashed Potatoes

Platter of six fresh, local, pan or deep fried Oysters with Roasted Garlic Aioli Dipping Sauce and Yukon Gold Smashed Potatoes

Four sautéed wild Gulf Prawns simmered in a Ginger, Coconut Milk, Garlic Asian Fusion Sauce on Miki Soba Noodles with shredded Carrots, Celery and sliced Green Beans topped with Crumbled Cashews and Cilantro

Italian Bucatini Pasta with chopped ocean Razor and whole, fresh, wild Willapa Bay Steamer Clams sautéed with Garlic, White Wine, Lemon Juice, Parsley and Chili Flakes

Miki Soba Noodles sauteed in a Ginger, Coconut Milk, Garlic Asian Fusion Sauce With shredded Carrots, Celery and sliced Green Beans topped with crumbled Cashews and Cilantro

With garlic aioli

Local wild Crab and Cavatappi Noodles simmered in Garlic, Cream, Wine and Lemon Juice blended with three Cheeses topped with Toasted Bread Crumbs

Six fresh, wild, local Willapa Petite Oysters broiled in Garlic Lime Butter Served with a French Baguette

Four fresh, wild, pan or deep fried local Oysters with Roasted Garlic Aioli Dipping Sauce

Fried wild, sustainable Calamari tossed with Thai Peanut Cilantro Sauce on fresh Spinach and chopped Napa Cabbage mix topped with chopped Peanuts, Green Onions and Crispy Won Tons

Three giant pan seared wild Atlantic Sea Scallops on a spicy Mango Salsa topped with Pickled Red Onions

Three sautéed, hormone free Rib Eye Meatballs on House made Hummus topped with Sauce Verde surrounded by Tortilla Chips

Crispy Squash Rings glazed with Aleppo Pepper Honey topped with Feta Cheese and toasted Pumpkin Seeds

Spinach and Napa Cabbage Salad mix with made to order Warm Bacon and Sautéed Cremini Mushroom Dressing topped with spicy Candied Pecans and Feta Cheese

Mixed Greens tossed in House Vinaigrette topped with Candied Walnuts, sliced Pears & Crumbled Blue Cheese

Traditional tureen of Caramelized Onions, rich Beef Broth with Sherry Reduction topped with a Sourdough Crouton and Browned Gruyere Cheese

Whole wild, fresh, local Willapa Bay Steamers and Chopped ocean Razor Clams made to order in Creamy Broth with Garlic, Potato & Leeks

Oven roasted Lamb Rack with Sauce Verde on Saffron Basmati Rice with Pine Nuts and Golden Raisins

Chef's Special Cut chargrilled prime, grass fed, hormone free, 7 oz Filet Mignon with a Charred Green Onion Steak Sauce accompanied by Potato Gratin

Pork Shoulder slow braised in Southern Comfort Bar B Q Sauce on Yam Mashers seasoned with Brown Sugar surrounded by Jalapeño Creamed Corn topped with Green Onion, Maple and Bacon Salsa

Two Duck Quarters crisped to order topped with Honey Mustard Gastrique, on Wild Rice Pilaf with Sun Dried Cranberries

Crispy Parmesan Cheese Crusted boneless naturally raised Chicken Breast topped with house made Marinara Sauce on Yukon Gold Smashed Potatoes

Platter of six fresh, local, pan or deep fried Oysters with Roasted Garlic Aioli Dipping Sauce and Yukon Gold Smashed Potatoes

Four sautéed wild Gulf Prawns simmered in a Ginger, Coconut Milk, Garlic Asian Fusion Sauce on Miki Soba Noodles with shredded Carrots, Celery and sliced Green Beans topped with Crumbled Cashews and Cilantro

Italian Bucatini Pasta with chopped ocean Razor and whole, fresh, wild Willapa Bay Steamer Clams sautéed with Garlic, White Wine, Lemon Juice, Parsley and Chili Flakes

Miki Soba Noodles sauteed in a Ginger, Coconut Milk, Garlic Asian Fusion Sauce With shredded Carrots, Celery and sliced Green Beans topped with crumbled Cashews and Cilantro

With garlic aioli

High West Double Rye. Amaro. Simple. Bitters.

Kettle One or Bombay. Dry Vermouth. Martini Olives. *Dirty-Oliver’s Gourmet Olive Brine. Blue Cheese Stuffed Olives.

Kettle One. Lemon. Simple.

Don Julio. Lime. Simple.

Empress Gin. Mirabeau Gin. Yuzu Gin. Simple. Lemon. Cranberry.

Kettle One. High West. Jameson. Bacardi. Bombay. Don Julio.

Ft. George Vortex IPA North Jetty Leadbetter Red Ale Pfriem Japanese Lager Sunriver Brewing Hefeweizen

Ilwaco Cider Co Sister Berry Cider, Coors Light, Michelob Ultra, Guinness, Stella N/A, Bero N/A IPA

Quinta de La Rosa 10 Year Tawny/10 Quinta de La Rosa Vintage Ruby/15 Browne Vanilla Bean Whiskey/12 Five Farms Irish Cream Liqueur/12 Knob Creek Smoked Maple Bourbon/14 Macallan/20

Coke, Diet, Sprite, Coke Zero, Dr. Pepper/3 Root Beer/4 Shirley Temple/Roy Rogers/4 Ginger Beer/5 Coffee/4 Hot or Iced Tea/4 Pellegrino/4 Blood Orange Pellegrino/5

Salted Caramel Brownie Crème Brulé GF Chocolate Espresso Pot de Crème GF Cheesecake *rotating flavor Daily Chef’s Special

Chilled Dungeness crab over crisp mixed greens with house-made cocktail sauce and citrus.

Five chilled prawns over tender mixed greens with house-made cocktail sauce.

Six local oysters on the half shell with house mignonette and cocktail sauce.

Lightly fried calamari tossed in Thai peanut sauce over organic greens with crispy wontons and peanuts or served plain with house-made garlic aioli.

Caramelized Brussels sprouts with apples, bacon, balsamic glaze, and parmesan.

Willapa Bay Manila clams steamed in garlic, lemon, and white wine with French baguette.

Six petit local oysters broiled in garlic-lime butter with French baguette.

Four local oysters, pan-fried or deep-fried, with roasted garlic aioli.

Three pan-seared wild scallops over spicy mango salsa and parsley oil, topped with pickled red onions.

Dungeness crab legs over sautéed spinach with Mornay, Gruyère, and parmesan, broiled to a golden finish.

Willapa Bay steamers and razor clams in a creamy garlic-potato-leek broth.

A rotating seasonal soup crafted in limited batches.

Organic mixed greens with house vinaigrette, seasonal fruits, candied nuts, and chef’s selected cheese.

Organic romaine with house Caesar dressing, parmesan, garlic croutons, and tomato relish.

Bucatini with razor clams and Willapa Bay steamers in garlic, white wine, lemon, parsley, and chili flakes.

Cavatappi with house-smoked salmon, piquillo peppers, peas, and garlic in sharp cheddar cream, broiled with toasted breadcrumbs. Served with side salad.

Wild Gulf prawns in garlic-ginger coconut cream with mika soba noodles, carrots, celery, green beans, toasted cashews, and cilantro.

Organic crimini mushrooms stuffed with artichoke, spinach, and sun-dried tomato, topped with Mornay and parmesan, broiled until golden. Served with wild rice pilaf and seasonal vegetables.

Mika soba noodles in garlic-ginger coconut cream with carrots, celery, green beans, toasted cashews, and cilantro.

14oz Northwest ribeye with seasonal vegetables, crème-fraiche mashed potatoes, blue cheese compound butter, and crispy leeks.

7oz prime filet mignon with charred green onion steak sauce, seasonal vegetables, and crème-fraiche mashed potatoes.

14oz center-cut chop with apple-onion balsamic chutney, wild rice pilaf, and seasonal vegetables.

Slow-braised pork shoulder in Southern Comfort BBQ sauce over brown sugar yam mash with jalapeño creamed corn, green onion, and maple-bacon salsa.

Herb-crusted chicken breast with lemon-tarragon cream sauce, roasted vegetable couscous, and seasonal vegetables.

Six local oysters, pan-fried or deep-fried, with roasted garlic aioli, roasted vegetable couscous, and seasonal vegetables.

Local albacore tuna with ginger, garlic, and serrano pepper, ginger-orange sauce, wasabi aioli, roasted vegetable couscous, and house slaw.

Crab- and shrimp-stuffed Petrale sole, herb-crusted and pan-fried, topped with roasted red pepper crema, served with seasonal vegetables and wild rice pilaf.

Daily local fish prepared with the chef’s seasonal accompaniment.

Three Breaded Chicken Strips served with choice of Mashed Potatoes, Fruit, Veggies, or Side Salad.

Pasta Noodles with Butter, Red Sauce or Creamy Cheddar Cheese Sauce served with choice of Fruit, Veggies, or Side Salad.

Flatbread with Red Sauce and Mozzarella served with choice of Fruit, Veggies, or Side Salad.