McMillin's Dining Room Menu

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

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

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

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

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

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

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

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

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

Charred prime steak, mixed greens, avocado cream dressing, crispy and cherry tomato

3 oz. steak, wedge fries and Chipotle ketchup

mushroom gravy and crispy tobacco onions on a warm roll

dill pickle, herb goat cheese on warm roll

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

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