McMillin’s Dining Room
| อา | จ | อ | พ | พฤ | ศ | ส |
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14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
5 | 6 | 7 | 8 | 9 | 10 | 11 |
การรับประทานอาหารสเต็กและพริมริบที่มีทิวทัศน์สวยงาม
คะแนน
รีวิว
รูปภาพ
เมนู
Alaskan Weathervane scallops, creamy risotto, bacon onion relish
Local Blue Oyster & Shiitake mushrooms, Chardonnay, butter and rosemary with Sunnyfield Farm local goat cheese & freshly baked focaccia bread
Calamari lightly dusted with almonds, shaved garlic and tempura. With lemon aioli
Freshly shucked pacific scallops, Dungeness & Rock crab and Parmesan au gratin
Pan-seared Yellow fin tuna, winter squash and tuna poke salad, wasabi cream and shoga style ginger
Freshly shucked Kusshi oysters from Vancouver Island, Sauvignon Blanc mignonette and wasabi infused cocktail sauce
Dungeness crab, artichoke hearts, shaved onion, Parmesan and lemon aioli baked until bubbling hot with warm crusty bread
Baby beets, Huckleberry potatoes, Heirloom carrots, parsnips and sweet pearl onions
Tender hearts of romaine, Caesar vinaigrette, hand torn croutons, shaved Asiago, charred tomatoes and anchovy-parsley oil
Spinach and baby kale, mushroom, bacon, Parmesan, almonds, honey mustard dressing and poached egg
Romaine hearts, Point Reyes blue cheese, toasted almonds, egg and our famous blue cheese dressing
Braised root vegetables, fresh herbs and brandy then thickened with fresh cream and seasoned smoky Spanish paprika and Dungeness crab
The finest beef, pork and local lamb go into the making Mama's meatloaf with mushroom demi glace, crispy tobacco onions, Yukon Gold mashed potato and roasted root vegetables
Pan – Seared Sliver salmon, mixed grains of wild rice, quinoa, couscous sautéed with fresh herbs and heirloom tomatoes with steamed broccolini
Raised free range, humanly, at small farms. Panseared crisp with, roasted garlic pan jus, Yukon Gold mashed potatoes, broccolini and cherry tomatoes
Large White prawns hand selected for Roche Harbor butterflied and roasted in their shells with savory scampi butter. Served with seasonal grains and roasted root vegetables
Local as it gets! Lazy G Ranch Lamb, raised by the Guard Family on sweet meadow grasses flavored by the ocean breeze. Ask your server for tonight's lamb inspiration
Wild Pacific prawns, Alaskan Weathervane scallops and Coho salmon tossed with saffron cream sauce. Garnished with crab claws and gremolada
Chef Shaw's favorite steak, pan-charred with Kobe beef fat with blues cheese and aged balsamic syrup. Serve with Delicata squash and roasted huckleberry potatoes
Half-pound American Kobe beef, apple wood bacon, Tillamook aged white cheddar, grilled onion, smoky ketchup and greens on a Brioche bun. With steak wedge fries
Available Friday and Saturday Night Since 1958 Roche Harbor has prepared our Prime Rib in the tradition of New York's famed steak houses. We begin with the finest Quality USDA Prime Beef aged 40 days for the most tender and flavorful experience. Each prime rib is rubbed with our special seasoning then slow roasted to perfection in our special designed ovens. Served with house made veal au jus, Yukon Gold mashed potato and fresh Oregon horseradish
With warm Artisan cheese fondue
Organic delicata squash and golden beet chips fried crisp with local herb-goat cheese dip
Parmesan breaded artichoke hearts fried crisp and served with lemon aioli
Alaskan Weathervane scallops, creamy risotto, bacon onion relish
Local Blue Oyster & Shiitake mushrooms sauté with Sunnyfield Farm local goat cheese & freshly baked focaccia bread
Calamari lightly dusted with almonds, shaved garlic and tempura. With lemon aioli
Freshly shucked pacific scallops, Dungeness & Rock crab and Parmesan au gratin
Pan-seared Yellow fin tuna, winter squash and tuna poke, wasabi cream and shoga style ginger
Freshly shucked Kusshi oysters from Vancouver Island, Sauvignon Blanc mignonette and wasabi infused cocktail sauce
Dungeness crab, artichoke hearts, shaved onion, Parmesan and lemon aioli baked until bubbling hot with warm crusty bread
Tender hearts of romaine, Caesar vinaigrette, hand torn croutons, shaved Asiago, charred tomatoes and anchovyparsley oil
Spinach and baby kale, mushroom, bacon, Parmesan, almonds, honey mustard dressing and poached egg
Romaine hearts, Point Reyes blue cheese, toasted almonds, egg and our famous blue cheese dressing
Braised root vegetables, fresh herbs and brandy then thickened with fresh cream and seasoned smoky Spanish paprika and Dungeness crab
Local Dungeness and Rock Crab, creamy Artisan cheese blend and au gratin topping
Charred prime steak, mixed greens, avocado cream dressing, crispy and cherry tomato
3 oz. steak, wedge fries and Chipotle ketchup
prime rib, brioche roll, au jus and fresh Oregon horseradish
mushroom gravy and crispy tobacco onions on a warm roll
dill pickle, herb goat cheese on warm roll
Half-pound American Kobe beef, apple wood bacon, Tillamook aged white cheddar, grilled onion, smoky ketchup and greens on a Brioche bun. With steak wedge fries
The finest beef, pork and local lamb go into the making Mama's meatloaf with mushroom demi glace, crispy tobacco onions, Yukon Gold mashed potato and roasted root vegetables
Pan – Seared Sliver salmon, mixed grains of wild rice, quinoa, couscous sautéed with fresh herbs and heirloom tomatoes with steamed broccolini
Wild huckleberries foraged from the Olympic Peninsula sweetened with honey and sugar then covered with buttery puff pastry and baked fresh. Served with vanilla bean ice cream
Warm dark chocolate cake with layers of rich chocolate ganache. Served with vanilla bean ice cream, chocolate sauce and dark chocolate shavings
Ask your server for tonight's fresh selection of a vanilla bean burnt cream and two other seasonal crème brulee
Our Southern inspired pecan pie is handmade with rich filling loaded with pecans and packed in a buttery pecanbourbon crust. Topped with Bourbon infused whip cream and spiced pecan
Starbuck's original latte cup laced with rich chocolate sauce then filled with dark roast espresso ice cream loaded with dark chocolate then finished with whipped cream infused with espresso and cocoa liquor
Equal parts Campari, Bombay Gin and Sweet Vermouth served over ice with an orange peel garnish
Champagne spiked with sugar cube, orange bitters and Cognac. Garnished with Orange twist
Shakespeare Vodka, Cointreau, Cherry Liqueur some fresh lime juice and a splash of Cranberry with a lemon twist
Rye Whiskey, Cognac Sweet Vermouth, Bar Spoon Benedictine, Peychaud's bitters and Angostura bitters. Served with a lemon twist
The Original Sailor Jerry Spiced Rum, honey-ginger syrup, apple cider and a Ginger Beer float. Served with apple slice & lime wedge. Shaken and served in a tall glass over rocks
Knob Creek Whiskey, Luxardo Cherry Liqueur, Grand Marnier, Bar Spoon Dom Benedictine, Bitters. Served in a Collins glass with lime and pineapple juice with a cherry and orange peel garnish
Bulleit Rye Whiskey, Sweet & Dry Vermouth and Fees Brother's Whiskey Barrel aged bitters. Served up with a cherry and orange
Bacardi Silver Rum, Fresh Lime Juice, Pomegranate Juice and simple syrup. Served up with a lime slice
Our Martini starts with Local Spy Hop Aromatic Gin then we add Dolin Dry Vermouth and give it a quick shake until frosty and serve up with an olive and a pickled onion
Svedka Citrus vodka, Spy Hop Lavender-Rose liqueur, and lemon juice are shaken and served up in a lavender sugar rimmed glass
James Bond "3 measures of Bombay Dry Gin, one of Absolute, half a measure of Kina Lillet. Shake it very well until its ice cold, add a thin slice of lemon peel. Got it?" –Ian Fleming Casino Royale. In celebration of this cocktail our Vesper combines Absolut Vodka, Bombay Sapphire Gin and Lillet
On June 15th 1859 an American farmer shot an Englishman's pig doing another nose job in his potato patch. The spat over this English pig caused an international dispute that lasted over 12 years. In honor of this troublesome pig, raise your glass, you're on American soil! Titos Handmade Vodka, Triple Sec and a blend of orange, cranberry and pineapple juice. Served up in a martini glass with a lucky little pig
In honor of our own spirit of Ada, Local Spy Hop Gin, Cointreau and lemon juice. Served up with a lemon twist