Perfectly executed food using fresh local ingredients that are healthy.  Oysters from our farm.  Seafood that is local.  Food that is not fried.  Limited fats.  Limited terrestrial proteins.  Healthy.  Mostly vegetarian.  It may come quickly, but it is anything but fast food.

Our goal is to produce food that satisfies you, excites your palate and imagination and leaves you feeling good. 

Morning Coffee & Bakery

In the morning our on-site partners: the Old Village Bakery produces some of the most amazing baked goods.  From bagels that have native New Yorkers asking for a second (yes, we can prove it) to cinnamon rolls that are rich, sweet and amazing…and so much more.

Afternoon lunch and dinner

In the afternoon our dining room staff produces small, tapas styled foods that compliment the fresh baked baguettes, quiches and pizzas from our bakery.  Using local ingredients we follow the lead of Spain and Portugal to produce seacuterie boards and other tasty morsels.

Our bar is a bespoke experience filled with the finest PNW distilled spirits, beers and ciders. This is all coupled with a sophisticated wine program both by the bottle and glass.

Oyster and Wine Bar

In the middle of the clubhouse is our Oyster and Wine Bar.  Focused on the various oysters we produce they are all delivered fresh that day from the farm.  It simply doesn’t get better. 

We serve both raw and baked oysters. Whether you want briny or sweet, large or small…we have your perfect oyster. 

On certain occasions the bar is also an Omakase experience.  When the local fish are just right we offer a 6-12 course Omakase experience as you sit at the bar.  Whether you want to pair it with your favorite wine, saki, or beer or try a different experience like a dry Spanish Sherry (yes, really…so good), Champagne or Vodka…it will be an amazing experience.

Is there anything better after a day on the water than relaxing with some amazing food, great friends and a few awesome drinks?  We don’t think so.


To quote Vogue:

In the U.S., omakase usually refers to an extended sushi dinner, ideally eaten at the sushi counter, where the chef prepares one piece of fish at a time, announces its name and origin, answers your questions, and guesses what else you might enjoy and how much more you'd like to eat. You expect to be brought the most perfect seafood available at that time of year, fish that will be handled as carefully as a kidney awaiting transplantation and as respectfully as a still-living thing. You marvel at the endless training of the dedicated staff, the precision of their work, their incredible concentration for hours at a time, their lack of pretense, their quiet. And the beauty of their knives.