Farm To Table Dinner at Shelburne Restaurant & Pub

This coming Saturday, September 13th, 2014 the Shelburne Restaurant & Pub is pleased to host a Farm-To-Table Dinner, featuring the produce from Jim and Vera Karnofski’s Biocharm Farms. Below is a photograph of the Biocharm Tin Man Scarecrow and following that is the luau-style menu prepared by Chef Joshuan Coleman:

Tin Man Scarecrow

Farm-to-Table Dinner
Saturday, September 13th, 2014
$30 per person

Pickled Bean Salad
with Akahama-mame beans, Kohlrabi, Seabeans and Cabbage

Braised Kahlua Pork
Local Pork Smoked in applewood,wrapped in Biocharm Collard Greens
with fresh Garlic and Herbs, served on a grilled Zucchini Bowl

Smoked Free-range Chicken
Stuffed with Biocharm vegetables

Roasted Biocharm Potatoes
with onions, garlic and peppers

Sourdough Zucchini Bread
Served with Biocharm roasted garlic spread

Steamed Akahama and Shirohana-mame Beans
with Hawaiian sea salt


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Lalo Returns to Shelburne Inn–Again!

Lalo at Shelburne Pub

Before returning to Barra, Mexico, our friend and musician, Lalo will entertain us once more in the Shelburne Pub. Please join us on Tuesday evening September 9th, 2014, from 7:00 to 9:00 pm.

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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


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

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

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

Shrimp Salad: seasonal greens and blackened shrimp, Caesar dressing


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

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



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

Apple-stuffed Pork Chop with Bourbon Cider Glaze

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

Crawfish Etouffee: Crawfish in a thick bayou gravy over rice

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

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


Pecan Pie

Beignet with Ice Cream and Fresh Fruit Caramel

Menu by Chef Joshuan Coleman

Featured New Orleans Cocktails mixed by Guest Bartender, Brad Knutsen

French 75
Vieux Carré
Ramos Gin Fizz
(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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