Lalo Returns to Shelburne Inn

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Our Chefs and Bartenders at the Shelburne Restaurant & Pub love the opportunity to apply their creativity to special events. Lalo (aka Ned Neltner) returns on Wednesday, July 16th, 2014 from Barra, Mexico. When he was here last year he had the pub hopping with his driving rhythms and clever lyrics. Here are some of the menu items we’ll be serving up while Lalo entertains you with song:

Carne Asada Burrito
Marinated Flank Steak with fresh vegetables, black beans and rice and red or green salsa

Ceviche Tostadas
made with Sea Bass and Bay Shrimp

Tequila Lime Shrimp
with black beans and arroz con crema

Fish Tacos
made with local rock fish and served with avacado tomatillo salsa with a splash of ouzo

Tarantula Margaritas

and for dessert

Mexican Hot Chocolate with Churros

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Chef Gets Fresh with Fish at Shelburne Pub

Chef Joshuan Coleman was quite excited when he received a delivery of Sea Bass and Black Cod recently from Kerby’s Fish Sales.

The Sea Bass makes the best fish & chips. Join us in the Shelburne Pub   to sample this local treat.

Here are some photos of the fish with Chef Joshuan, clearly inspiried by its freshness!

Josh with Black Cod Josh with Sea BassFish and Chips

 

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Brunch and Dinner on Father’s Day 2014 at the Shelburne Inn, Restaurant & Pub

Father’s Day Brunch
Sunday, June 15th, 2014
10:00 am to 2:30 pm

Northwest Benedict with Ham, Poached Eggs and David’s Wild Mushroom Sauce 15-

4 Cheese Italian Wild Mushroom Omelet with Ham, Sweet Peppers and Tomatoes 14-

  Seafood Fettuccine 17-

 Smoked Salmon Quiche with Local Watercress 13-

 Classic French Toast 11-
with Cranberry Maple Syrup and Bacon

Wild Mushroom Scramble with Flat Iron Steak 22-

 Caprese Omelet with Watercress, Garden Tomatoes and Feta 13-

Hangtown Fry with Willapa Oysters, Bacon, Spinach and 4 Cheeses 15-

 Shelburne Standard with Farm Eggs any Style, with Spuds, Bacon or Ham 11-

 Healthy Aaron’s Cranberry-Blueberry Oatmeal, with Potatoes and Fruit 9-

 All with Laurie’s Homemade Pastry, Fennel Garlic Spuds, Garden Herbs, and Fresh Fruit

  Fresh Squeezed Orange Juice 2.50

Tea or Coffee 2.50

Father’s Day Dinner
Sunday, June 15th, 2014
5:00 to 8:30 pm

Spinach Salad…11
With apples, smoked bacon, and toasted hazelnuts

 Roasted Beet Salad…9
With organic greens, goat cheese, red onion, and walnuts

Pan-Fried Willapa Bay Oysters14

Randall’s Famous Caesar…9
Add prawns… 17

Calamari Fritti…11
Semolina Crusted

 •  •  •  •

  French Onion Soup …8

Innkeeper’s Mussel, Clam & Tomato Chowder in the potter’s bowl…9

 •  •  •  •

Lobster and Tenderloin…45
Braised leeks, roasted garlic compound butter, fresh vegetables

 Seafood Stew…36
Salmon, scallops, prawns, calamari in a spicy tomato broth

Randall’s Columbia River Fresh King Salmon with Thyme Butter…36

Grass Fed NY Steak with Wild Mushrooms…36
with Wild Mushrooms & Arugula

Seafood Fettucini…24

Sunday Pork Chops…27
Organic Porkchop stuffed with apple roasted garlic and coated with our homemade walnut breadcrumbs. Topped with a sweet bourbon and cider reduction

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Big Easy Night at the Shelburne Restaurant & Pub

Let the Good Times Roll ovalLet the Good Times Roll
Friday, June 6th, 2014
Piano Music by Sanford Hinderlie starts at 7:00 pm
Big Easy Night
Dinner Menu

Appetizers

Cajun Skewers, Shrimp, Chicken, Vegetables
Grilled or fried–$15

Fired-up Wings, served with Blue cheese sauce and fresh raw vegetables
$12

Crawfish n Shrimp Bowl: boiled in a savory stock with Cajun seasoning
$18

Shrimp Salad: seasonal greens and blackened shrimp, Caesar dressing
$13

Sandwiches

Shrimp Po’Boy: Fried shrimp LTMO, Red Peppers, Spicy mayo/mustard sauce
comes with French fries
$15

Cajun Burger: 1/3 lb Kobe with Grilled Sweet Onion, Cheddar, and Applewood Smoked Bacon
$15

***************************************

Entrees

All dinner entrees are served with rice, vegetables and Cajun blackbean puree

Local Crawfish Boiled in Bayou Broth and Tossed with Cajun Seasoning
$18 or $30 for double order

Boiled or Blackened Shrimp: Louisiana Gulf Caught Shrimp
$18 or $30 for double order

Steak and Shrimp:  Blackened Strip Loin
$33

Apple-stuffed Pork Chop with Bourbon Cider Glaze
$28

Sauce Picant: spicy tomato-based stew with duck, crawfish, shrimp, creole seasonings
$16

Crawfish Etouffee: Crawfish in a thick bayou gravy over rice
$16

Uncle Bubba’s BBQ Ribs
$20 for 1/2 rack    $32 Full Rack

Swamper’s Feast: BBQ Ribs, Shrimp, Crawfish, Rice smothered with Etouffee
$38

Desserts

Pecan Pie
$7

Beignet with Ice Cream and Fresh Fruit Caramel
$7

Menu by Chef Joshuan Coleman

Featured New Orleans Cocktails mixed by Guest Bartender, Brad Knutsen

Sazerac
French 75
Vieux Carré
Ramos Gin Fizz
Bachanalian
Carnival
(The last two cocktails are from Chris Hannah at the French 75 Bar in New Orleans)

Bartender Brad Knutsen

Bartender Brad Knutsen

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Wednesday Sushi Night at the Shelburne Restaurant & Pub

Pho with Braised Pork and Udon Noodles

Pho with Braised Pork and Udon Noodles

Shrimp Tempura Roll at the Shelburne

Shrimp Tempura Roll at the Shelburne

Sushi Night at the Shelburne Restaurant

Join us on Wednesdays for Chef Joshuan Coleman’s Sushi night! Here’s the menu for this week:

Sashimi plate, salmon, Ahi, and Unagi
20

Long Beach Roll: spicy bay shrimp, crab, avocado, cream cheese, cucumber, chives (cooked)
10

Columbia Katsu Roll: Panko-fried Columbia King Salmon, cucumber, red pepper, spicy mayo (cooked)
12

Tempura Volcano Roll: Columbia King Salmon, Cream cheese, Chinese Chives, cucumber, Daikon sprouts (raw)
12

Unagi Roll: Broiled Eel, avocado, cucumber, Chinese chive
12

Shrimp Tempura Roll: Shrimp Tempura, Red crab, avocado, cucumbr, Daikon sprouts (cooked)
14

Pho with braised pork, Udon noodles and a sweet and savory broth with fresh herbs and vegetables
18

Ramen of the Day
14

Salad with carrot and ginger dressing included

Hibachi steak: Chef’s cut hibachi-style with vegetables and choice of rice or noodle
28

Hibachi chicken and vegetables, choice of rice or noodle
20

Braised Pork with vegetables, rice or noodle
25

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