The DEPOT Restaurant Menu

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

Sautéed 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

Spinach, Baby Kale 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

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

Flavorful Lamb Shank slow braised in Red Wine, Seasonings and San Marzano Tomatoes on Aztec Grain Medley topped with Parsley Mint Pesto

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

House made Potato Gnocchi sautéed in a Ragout of braised Wild Boar, Red Wine, Tomatoes and Seasonings topped with shaved Parmesan Cheese

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

Naturally raised pan seared Duck Breast topped with Caramelized Onions and Granny Smith Apples and in a Maple Glaze on Yam Mashers topped with Candied Pecans

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

Five wild, sautéed Gulf Prawns drizzled with Sundried Tomato Pesto on Parmesan Reggiano Risotto surrounded by Sweet Peas

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

House made Potato Gnocchi in Chef's Special Marinara Sauce with Artichokes, chopped mixed Imported Olives and shaved Parmesan Reggiano Cheese