The six species of Pacific Salmon (if one counts the Steelhead) were the primary food for the first peoples of the region. Available in great abundance, their flesh was eaten fresh, cooked over smoky fires, and made into soups, the water heated with fiery hot rocks.
In addition, great quantities of salmon were smoked and wind-dried for winter sustenance. Many ingenious methods were invented for taking this greatest of all fish. Reef netting was a specialized method around the islands north of what is now Seattle. Weirs and water-powered nets set on the Columbia could capture fish by the ton.
With this menu, we salute the greatest of Northwest fish, offering the best WILD SALMON you have ever tasted, taken directly from Pacific waters and the Copper River.
Join us for this unique tribute, our Menu for Salmon Nation, a menu possible for just a few days each year.
for an evening you will long
CLICK to go behind the scenes to see our
Salmon Nation Menu Planner
TWO NATURAL WONDERS dramatically shaped the indigenous landscape of the Pacific Northwest prior to European contact. One was the cedar tree. The other was salmon.
Cedar—rot resisted, easily split, and easily worked—was the mainstay for homes, storage boxes, canoes, and high art.
Salmon—in abundance beyond the wildest dreams of the coming whites— was a rich and reliable food that could be smoked and dried for winter storage.
PINK OR HUMPY
SOCKEYE OR RED
KING OR CHINOOK
KETA OR CHUM
COHO OR SILVER
of Pacific Salmon
You Can Also
Enjoy Beers with Your Dinner!
Rather have a selection of beers instead of wine? Just let us know in advance and we'll set you up with a different beer with each course.
Breakside Brewing - Portland, OR
Ninkasi Brewing - Eugene, OR
Logsdon Farmhouse Ales - Hood River, OR
Caldera Brewing - Ashland, OR
Second Sight Strong Scotch Ale
Black Raven Brewing - Redmond, WA
Brewery Ommegang - Cooperstown, NY
BEER WITH DINNER
Click for Details
89-pound (40-kg) Chinook Salmon.
100-pound monsters called "Spring Hogs" used to ply the Columbia River.
"You can't help but applaud at the end." The FINANCIAL TIMES of LONDON