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Arrive and settle in with wine and a gracious evening meal...
Once you’ve arrived to our magical setting, continue to leave the rigors of daily life behind.
Settle in, relax and enjoy a romantic dinner by candlelight. Our Chef’s carefully prepared regional menus will add to your sense of restoration.
After dinner, you are steps away from a walk on the beach, our gardens or your own comfortable room and fireplace.
SMALL BITES
HUMMUS PLATE - cracker or bread accompaniment
CURED MEAT PLATE - assortment of cured meats
ARTISAN CHEESE PLATE - assortment of regional cheeses
w/seasonal accompaniments
SMOKED SALMON PLATE - w/local Josephson's Smoked Salmon w/seasonal accompaniments
STORY MENU
STARTER CHOICE:
POTATO & CRAB BISQUE
ORGANIC GREEN SALAD
Pineapple Rosemary Vinagrette OR Strawberry Chevre Dressing
ENTRÉE CHOICE:
PAN-SEARED COLUMBIA RIVER KING SALMON
PEACH-MANGO VINAIGRETTE AND CITRUS HERB BUTTER
GRILLED BEEF TENDERLOIN
VALENTINE CHEESE, MUSHROOM DEMI-GLAZE
AND SUNCHOKE GRATIN
ROASTED QUAIL
WILD MUSHROOM BREAD PUDDING AND ARUGULA PESTO
DESSERT CHOICE:
FLOURLESS CHOCOLATE CAKE
w/ Housemade Oregon Strawberry Sauce
WILD SALMONBERRY CAFLUTI
Regional Wines Available by the Bottle
House Wines Available by the Glass
Reservations for Fall & Winter Bistro Dining Are Available on
Thursday, Friday and Saturday Evenings
For Other Evenings, A Personal Chef Experience Is Available By Prior Arrangement
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As a complimentary part of your stay, Breakfast is a gourmet delight, overseen by our chef. Breakfast is a sit-down, plated
meal served at 9:00 am at private tables.
Tea, cocoa and fruit are out 24-7. At 7:30 am we put out our signature coffee, Sleepy Monk Monastery Blend. It is noted to "Keep the French Roast lovin' Monk awake without the bitter bite." It is a dark, robust and tasty certified organic, free-trade blend from our local Sleepy Monk Roasters in Cannon Beach.
We accommodate changes in serving times for eating if we have notice by the night before. Please let us know about special dietary needs and preferences.
- Spiced Rum Poached Pears with Toasted Hazelnuts and Sweetened Creme Fraiche
- Homemade Maple Syrup Granola with Honey Yogurt and Fresh Fruit
- Broiled Grapefruit with Ginger Sauce
- Yogurt Panna Cotta with Mango Puree
- Chef’s Signature Shrimp Creole Benedict
- Praline French Toast with Toasted Hazelnuts and Pecans served with Homemade Green Apple and Onion Turkey Sausage
- Smoked Salmon Bake with Dijon, Goat Cheese, Fresh Basil, Caramelized Onions and Wild Mushrooms served with Popovers
- Sweet Italian Sausage and Spinach Strata, topped with Grilled Asparagus
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