Four Course Plated Dinners
Roche Harbor is proud to offer a four course plated dinner option. Each plated dinner comes with an amuse or two bite starter, a salad course, a small pasta course and a plated entree duet. For plated meals, the entrée course is a duet, meaning everyone will receive both entree items you choose (e.g., surf and turf combinations like prime rib and salmon, or tenderloin and halibut). There’s no need to include a “choice of” entrée on your RSVPs since every guest will get the same duet plate.
Many couples find the duet style appealing because it allows guests to enjoy two entrées instead of one, which often feels more elevated and indulgent. In fact, we receive consistent positive feedback from guests who love the variety and feel it adds something special to their dining experience.
Pricing is based on the entree duet you choose. You can choose any amuse, any salad, any of the pastas, and then you select your entree. Sides are interchangeable.
Amuse Bouche
Miniature Dungeness Crab Cakes with Lemon – Garlic Aioli
Fresh local Dungeness crab, celery, onion, peppers, garlic, egg, mayonnaise, breadcrumbs and seasonings formed into bite size cake then griddle-seared crisp. Garnished with homemade aioli infused with fresh lemon and garlic and fresh chives.
Black Pepper Crusted Beef Tenderloin on Crispy Steak Fry with Horseradish Whipped Cream
USDA Prime tenderloin, 28-day aged hand-selected beef, seared medium rare and allowed to rest then sliced into medallions and served on a crispy potato round with whipped cream horseradish.
Local Mushroom Bruschetta with Black Truffle Oil VG
Gourmet mushrooms grown in small batches on nearby Guemes Island. Dog Island Mushroom Farm grows Blue Oyster and Shiitake and King Oyster mushrooms and deliver directly to Roche Harbor. Each mushroom is hand sliced and tossed with olive oil, fresh rosemary, and garlic then oven roasted to bring out their earthy umami flavor and aroma. Served on a garlic-olive oil crostini and garnished with toasted pine nuts, goat cheese and black truffle oil.
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My Lifestyle Choice – Special Request Menu Item
(All your guests that have special requests will receive this item.)
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Wakame Sushi Roll “My Lifestyle Choice” Crisp nori rolled with seasoned sushi rice, wakame seaweed salad, avocado and cucumber in a tight roll and sliced into two rolls. Garnished with gluten free soy sauce, wasabi pearls, sriracha and Beni Shoga ginger.
Plated Salad
Bay View Orchard Salad with Westcott Bay Hard Apple Cider Vinaigrette GF-VG
Local organic greens tossed in our local apple cider vinaigrette. Garnished with fresh honey crisp apple, Maytag blue cheese, heirloom cherry tomatoes, and candied pecans.
Knife and Fork Caesar Salad with Parmesan Crisps VG
Crisp hearts of romaine leaves, topped with ribbons of our signature Caesar dressing, grated Parmesan, toasted garlic-butter breadcrumbs, and heirloom cherry tomato halves.
Baby Iceberg Wedge Salad with Maytag® Blue Cheese Dressing GF-VG
Crisp wedge of baby iceberg lettuce dripping with our Maytag® blue cheese dressing and garnished with toasted almonds, hard-cooked egg, crisp bacon, Maytag® blue cheese crumbles and cracked black pepper.
Summer Baby Arugula and Kale Salad GF-VG
Baby arugula, baby kale, cucumber and red onion tossed with creamy lemon oregano dressing. Garnished with crumbled goat cheese, cremini mushrooms and Mama Lil’s pickled peppers.
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My Lifestyle Choice – Special Request Menu Item
(All your guests that have special requests will receive this item.)
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Baby Kale and Quinoa Salad – “My Lifestyle Choice” Organic baby kale, chilled quinoa (cooked in vegetable stock), Turkish golden apricots, cremini mushrooms, and cucumber tossed in our lemon – oregano mostarda vinaigrette.
Small Plate Pasta Course
Yukon Gold Potato Gnocchi with Toasted Pecans and Sage Cream Sauce VG
Steamed Italian potato dumplings tossed with toasted pecans, garlic, virgin olive oil, white wine, Parmesan, and fresh sage cream sauce, then oven-baked and garnished with gremolada.
Butternut Squash Ravioli VG
Artisan ravioli filled with roasted butternut squash, Parmesan, and butter. Tossed with fresh basil and pine nut pesto sauce.
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Creamy Bolognaise Campanelle Pasta
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Freshly ground premium beef and pork then cook long a slow with olive oil, garlic, onions, ripe tomatoes, fresh herbs and red wine to make rustic Italian meat sauce then we add rich garlic cream sauce and Parmesan toss to order in warm Campanelle “Bell Flower” shaped pasta and garnish with fresh grated Parmesan.
$4.95 each
My Lifestyle Choice – Special Request Menu Item
(All your guests that have special requests will receive this item.)
$4.95 each
Gluten Free Pasta Prima Vera “My Lifestyle Choice" - Our Chef selects the finest vegetables from our farm and our neighbors to create a farm to table experience. May include. baby carrots, local Dog Island Shiitake & Oyster mushroom, baby squash, arugula, baby kale, Farm heirloom tomatoes and more. Sauteed with fresh basil pesto (nut free) and gluten free pasta. Garnished with fresh basil
Plated Entree Duets
CHOOSE A DUET PAIR
- Wagyu Beef Baron of Beef and Pan-Seared Prosciutto Wrapped Chicken Breast... $128.95 per person -
Snake River Farms Wagyu Baron of Beef with Green Peppercorn Sauce GF
USDA Prime center cut eye of round seasoned with steak salt and sous vide cooked to medium rare for 10 hours, creating an incredibly tender and flavor roast. Flash seared with our food torch adding the aroma of charred beef and the delicate texture of aged beef, Served with a green peppercorn demi sauce.
Pan-Seared Prosciutto Wrapped Chicken Breast GF
Natural chicken breast seasoned with fresh sage, Dijon mustard and fresh garlic, wrapped in thin slices Italian dry cured gourmet ham then pan-seared crisp. Served with lemon-caper sauce and charred cherry tomatoes.
Persian-Style Jeweled Rice DG-VG-V
Imported Basmati rice steamed with vegetable stock, cumin, saffron, and exotic spices then tossed with sauteed onion, sweet red pepper, carrots, almonds, craisins, golden apricots and cilantro, creating a seductively aromatic vibrantly colored side dish that compliments meat and seafood.
Farmers Market Vegetable Meritage GF-DF-V-VG
Our Chef selects the finest local farm-fresh vegetables from our local farms and sautéed in olive oil, garlic, fresh herbs, and white wine. May include baby carrots, asparagus, broccolini, baby kale, heirloom cherry tomato, cauliflower and Romanesco.
- Classic Roche Harbor Prime Rib and Cedar Plank King Salmon... $113.95 per person -
Roche Harbor’s Famous Slow Roasted Prime Ribs of Beef
USDA Prime, Northwest’s own Double R Ranch, 60-day aged hand-selected beef. Our Prime Rib is slow roasted for 10 hours in our specially designed ovens creating a moist and tender roast. Served with resort-made au jus and our fresh horseradish whipped cream.
Northwest Salish Cedar Plank Roasted Tyee King Salmon GF
Our Chef sources the finest fresh king salmon available. When wild salmon is unavailable, we use the finest farm raised fresh Ora Tyee King Salmon from New Zealand. The time-honored Salish tradition of roasting salmon over cedar is reborn as we hand rub each filet with honey, sea salt, and herbs then oven-roasted on an aromatic cedar plank. Finished with smoked sea salt and fresh rosemary butter.
Yakima Valley Asparagus GF-DF-VG-V
Fresh local asparagus tossed in virgin olive oil, sea salt and cracked black pepper then oven roasted to perfection.
Creamed Potatoes with Roasted Garlic GF-VG
Buttery Yukon Gold potatoes gently steamed and whipped with rich cream, butter, sour cream, and roasted garlic.
- Prime Beef Tenderloin Chateau Briand and Kabayaki Glazed Wild Sablefish... $148.95 per person -
Prime Beef Tenderloin Chateau Briand
USDA Prime tenderloin, 28-day aged hand-selected beef. Hand rubbed with our own steak seasoning then flame-grilled to medium rare and sliced to order. Served with sautéed Guemes Island Shiitake, Blue Oyster mushrooms, Dijon mustard, brandy and veal demi sauce.
Kabayaki Glazed Wild Chilean Sablefish DF
Sablefish, also known a black cod is local to our island waters and is a rich, flaky fish with a mild buttery flavor. We hand filet leaving the flavorful skin and marinate for 48 hours in a blend of Sake and White Miso, then we brush each filet with our house made Kabayaki or Unagi sauce of gluten free soy sauce, fine sugar and Mirin Japanese sweet wine then oven-roasted to caramelize the sauce around the fish while fish is tender and juicy. Garnished with black and white sesame seeds
Oven Roasted Brussels Sprouts GF
Tossed in olive oil, garlic, sea salt and freshly cracked black pepper then charred in our 500°-degree oven until tender, sweet and crisp. Garnished with crispy bacon, goat cheese and balsamic vinegar.
Oven Roasted Large Russet Potato with All the Trimmings GF-VG
Large Washington Russet potato rubbed with olive oil, Kosher salt and cracked black pepper then roasted golden and served with our steak house baked potato butter (Butter, bacon, sour cream, green onion, salt & pepper and cheddar cheese)