Mcmillin's Dining Room - Menu complet

Calamari lightly dusted with almonds, shaved garlic and tempura. With lemon aioli

Local Blue Oyster Shiitake mushrooms, Chardonnay, butter and rosemary with Sunnyfield Farm local goat cheese freshly baked focaccia bread

Freshly shucked pacific scallops, Dungeness Rock crab and Parmesan au gratin

Alaskan Weathervane scallops, creamy risotto, bacon onion relish

Romaine hearts, Point Reyes blue cheese, toasted almonds, egg and our famous blue cheese dressing

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

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

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

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

Wild Pacific prawns, Alaskan Weathervane scallops and Coho salmon tossed with saffron cream sauce. Garnished with crab claws and gremolada

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 prim

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

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

Freshly shucked Kusshi oysters from Vancouver Island, Sauvignon Blanc mignonette and wasabi infused cocktail sauce

Pan-seared Yellow fin tuna, winter squash and tuna poke salad, wasabi cream and shoga style ginger

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

Braised root vegetables, fresh herbs and brandy then thickened with fresh cream and seasoned smoky Spanish paprika and Dungeness crab