PRIVATE DINING AT THE OYSTER BAR

Thank your for inquiring about entertaining your guests with a Private Dining experience at The Oyster Bar on Chuckanut Drive. Specific arrangements may be made through Chef Justin Gordon or Proprietors Guy and Linda Colbert by calling (360) 766-6185 after 12 noon. We look forward to providing you and your guests with a memorable lunch or dinner event.

The WINE CELLAR Private Dining Room is adjacent to our Award Winning Wine Cellar and is located on our lower level.  It seats up to 20 guests with a 180 degree view of the San Juan Islands.  Arrangements can be made to also use our outside deck.

Our MAIN DINING ROOM is upstairs and seats up to 50 guests with a spectacular 180 degree view of the San Juan Islands.  There is a wonderful space by our fireplace for an Hors d'Oeuvres table and a Dessert table allowing for both a standup reception before dinner and a dessert social following dinner.  The room is normally not available on Fridays or Saturdays or other busy times.

                               PRIVATE DINING LUNCH MENU

The Oyster Bar on Chuckanut Drive is a wonderful place to entertain your guests for a Private Luncheon.  All menus are custom designed to fit your needs and may be adjusted to compliment the Seasons.  Please contact Chef Justin Gordon, Souz Chef Nate Hansen, or Proprietors Guy or Linda Colbert any day after 12 Noon at (360)766-6185.  We look forward to serving you.

                                    PRIVATE DINING DINNER MENU

Thank you for inquiring about entertaining your group with a very special Private Dinner at The Oyster Bar on Chuckanut Drive.  Following is

a multi-course menu format that we have found most of our guests desire.  Exact items are changed to fit your needs and are adjusted seasonally.  The price is normally $85 per person and includes the courses listed below, an allotment of our well chosen House Wines, Tax, and Gratuity.

HORS D'OEUVRES RECEPTION

Baked Oysters with spinach, tomatoes, Boar bacon, dry sherry and chives

Northwest Mushroom Strudel with goat cheese, roasted tomatoes and leeks

Smoked Penn Cove Mussels steamed with pistou and grape tomatoes

Oysters on the Half Shell, raw with green mango and jicama salsa

Soup of Dungeness Crab Bisque with floating crab crackers

or

Salad of Seasonal Greens dressed with a maple raspberry vinaigrette

SORBET INTERMEZZO

ENTREE

Herb Seared Fresh Wild Salmon

paillards cooked with Meyer's lemon and shallot vinaigrette

Aged Grilled Filet Mignon

black truffle demi, braised leeks and Chanterelle risotto

Gnocchi Gratin

roasted garlic, Portobello mushrooms, leeks and roasted

red peppers with potato gnocchi and cambazola fondue

DESSERT

Vanilla Creme Caramel

Chocolate Truffle Cake

Key Lime Tart

Homemade Ice Cream

CAFE