|
 We are located just 5 minutes south of Cannon Beach and 1 1/2 hours from Portland. The Arch Cape Inn & Retreat offers a luxury get-away and the ultimate dining experience for anyone seeking a place to relax and unwind on the dramatic Oregon Coast.
View Our Sample Prix Fixe Menu
Our dining room is open to the public as well as our overnight guests.
FOR RESERVATIONS PLEASE CALL 1.800.436.2848
Our dining room is open for dinner Thursday through Monday 5:00 pm-8:00 pm
For overnight guests we ask that you make your dinner reservations when booking your room.
A one night dinner reservation is required for a Friday or Saturday night stay.
|
 Every meal at Arch Cape Inn & Retreat is a special occasion, celebrating the delicious bounty of the Pacific Northwest. Our Chef, Noah Kaufman, takes the pure fresh flavors of the Pacific Northwest and, using his gifted palate, gilds them with subtle taste and texture sensations that will exceed your imagination.
We use only the highest quality seasonal produce, meats, seafood and cheeses available. Highlights of the meal may include locally foraged ingredients, including local berries, wild mushrooms and Oregon truffles. Our kitchen gardens provide fresh produce and herbs throughout the year.
|
 Northwest favorites include wild morels, golden chanterelles and tender fiddlehead ferns. Newly tilled fields explode with fresh greens, new potatoes and berries. Many of the flavors associated with Pacific Northwest cuisine evoke the beauty of the untamed land, rivers and ocean.
Each spring the first, buttery-rich Chinook salmon arrive in the Columbia River. Celebrated by Native Americans, spring Chinook are unsurpassed in flavor and texture. Freshly dug razor clams, regarded as one of the tastiest clams in the world, are a regional specialty.
Northwest cuisine is also defined by fresh Dungeness crab, Pacific scallops and halibut that sparkle with sweet, clean sea flavors. |
 We invite you to dine with us and enjoy this delicious bounty of the Pacific Northwest paired with our outstanding Oregon wines.
Seasonally inspired menus may include delights such as Sesame Seared Albacore Tuna with Sauce Maltaise, shallot, micro arugula and cayenne oil or Beggar's Purse --- a crisp, phyllo wrapped filling of Chevre Montrachet, duck paté, surrounded by a morel mushroom ragout and dried local cranberries, complemented by local wines from our cellar.
|
The Arch Cape Inn Dining Room is beautifully lit in daylight by natural light flowing through windows that overlook our kitchen gardens. At dinner, the warmth of the dining room is accented with candlelight, soft music and the enticing aromas from our kitchen.
 James Beard, one of America's most loved and respected culinary authorities spent much of his life on the Oregon coast. He wrote, "Those busy days on the Oregon Coast left their mark on me, and no place on earth, with the exception of Paris, has done as much to influence my professional life." Beard's favorite local ingredients included tiny wild strawberries, razor clams, salmon, and mussels, among many others. We are pleased to share these Northwest foods with you in our award-winning dining room.
Join us around the fire in our cozy sitting room for a social gathering and a tasting of special wines and appetizers. Engage in friendly conversation with our Innkeepers and other guests while sipping our region's wines. |
 |
Relax in the privacy of one of our luxurious guest rooms, many of which feature stunning ocean views. If you like, you are just steps away from a walk on the beach or a stroll through our gardens. |
|
|
 "Drove up to an amazing cottage castle, walked into a warm cozy but huge 2 story owners suite and sank into the most comfortable bed on earth!! Dinner was the best we'd eaten, filet done perfectly. We eat at the top steak houses in the US & this quaint little restaurant has an incredible chef who wowed us with breakfast & 5 star dinners!!"
- Guest Quote from Trip Advisor
|
|
 Breakfast at Arch Cape Inn, prepared by Chef Rod Nichols, features a leisurely gourmet breakfast served in our intimate dining room overlooking our kitchen gardens. Enjoy breakfast before setting out for a beach walk or a driving tour along the coast.
 Start your morning with our special signature coffee, brewed by Cannon Beach's Sleepy Monk Coffee Roasters. It is ready for sipping at 7:30 each morning. Called "Sleepy Monk Monastery Blend", it is said to "Keep the French Roast lovin' monk awake without the bitter bite." It is a dark, rich robust coffee, certified organic and trade free blend from our local Sleepy Monk roasters. Tea and cocoa are available day and night in our foyer.
|
 "Wonderful place to stay with great views and fabulous food! I would highly recommend the Tower Room, a sweeping suite with beautiful views and sounds of the ocean. We received gracious hospitality and enjoyed an absolutely scrumptious breakfast each morning. If you are looking for a beautiful and relaxing place to stay in Cannon Beach, with stunning views."
- Sumner WA
|
|
|
 |
Chef Noah Kaufman is a master at turning local ingredients into works of culinary art. Kaufman was born in South Korea and adopted by his American parents at an early age. While serving at the award winning 1913 Room in Grand Rapids, Michigan, Kaufman's love for food blossomed and, in the fall of 2003, he enrolled at The Culinary Institute of America. Kaufman graduated in 2007, earning his associates degree in Culinary Arts and receiving a bachelor's degree in Business Management.
 Before joining the Arch Cape Inn, Kaufman worked as the Chef/ Director of Food Operations for the exclusive Balsam Lake Club in the heart of the Catskills in New York. His artfully composed dishes taste as delicious as they look. Arch Cape Inn and Retreat's restaurant specializes in featuring locally grown produce, locally sourced meats, seafood and cheeses and other sustainable foods, spiced with a variety of ethnic flavors from top culinary regions around the world.
 "I am honored to be the Chef for Arch Cape Inn and Retreat," says Kaufman. "I look forward to bestowing our guests with my culinary gifts. I believe that food is a catalyst to bring people together, where relationships cultivate and blossom. My goal is to provide the ultimate hospitality experience, not by my edible art alone, but by baring myself to you. I want to welcome each guest into my life. One's craft is that much more fulfilling when he or she can share it with appreciative and grateful individuals."
"Kaufman refers to his food as 'edible art,' and he's right, the man is a magician," writes Dwight Caswell for The Daily Astorian.
Breakfasts at Arch Cape Inn become works of culinary art under the hand of Chef Rod Nichols. Chef Nichols, who studied painting and art history at Southern Illinois University, combines his passion for art with his successful career in the culinary industry to create the ultimate breakfasts.
Favorites at Arch Cape Inn include a Garden Frittata made with fresh eggs, greens and herbs from the Inn's edible gardens, and "Bella's Ears" – a puff pastry quiche filled with soft-cooked eggs, and whatever is fresh in the garden – including fresh spinach, tomatoes and herbs. Seasonal specialties might include wild northwest mushrooms, fresh seafood, and local goat cheese.
Chef Nichols' background in the restaurant and catering business is extensive. He moved to Portland, Oregon in the mid 70s, where he worked as the kitchen manager for Victoria Station. He later worked as the food and beverage manager for Salty's Restaurant Corporation before collaborating with Jim and Kristen Harris to open "Food in Bloom Catering" -- still one of Portland's top catering businesses. Together, they also opened a fine-dining bistro – "Modern Times," in Old Town. After selling his share of Food & Bloom, Nichols moved to Gearhart, where he purchased the Vista Sea Café in 1992. His restaurant, a local favorite for many years, featured gourmet pizza, sandwiches made on house-baked breads, salads and fresh seafood specials.
When creating his 3-course breakfasts for our dining room, Chef Nichols utilizes the freshest local foods available, drawing on fresh greens and herbs from the kitchen garden whenever possible. Guests at Arch Cape Inn rave about Chef Nichols' breakfasts and our guest book is brimming with accolades. As one guest put it perfectly -- "Chef Nichols has mastered the art of breakfast."
|
