Steak, Seafood, and Wine
The highly acclaimed 13moons fine dining restaurant brings all of the flavors and delicacies of the Pacific Northwest to your table at the Swinomish Casino & Lodge in beautiful Anacortes, Washington.
Surrounded by stunning Swinomish Native Tribal Art in a warm, comforting lodge atmosphere, the 13moons restaurant offers an unparalleled dining experience. With a menu that pleases the most sophisticated of palates, feast on the unsurpassed flavors of hand-cut Alder wood grilled seafood, meats and the freshest flavors the Northwest has to offer.
There are always delicious surprises in store when perusing the 13moons menu. Indulge in everything from its exclusive hand-picked fresh sockeye and silver salmon straight from the waters of Washington State to its chef-selected halibut, spot prawns, Dungeness crab and an incredible variety of fresh shellfish.
The most popular dish is the signature hand-cut Alder wood grilled salmon accompanied by in-season, fresh Skagit Valley produce and seasonal decadent garnishes.
Socialize with a group or settle down to an intimate get-together for two in the stylish 13moons Lounge, great for cocktails, dates and large parties. The exclusive lounge menu features an abundant wine list and locally handcrafted beers as well as a fine selection of specialty martinis using the freshest products available.
Don't forget to ask your server about the mouthwatering vegetarian menu items.
DANIEL VAN NORMAN
Chef de Cuisine Daniel Van Norman is a native of the Pacific Northwest and has been working for the Swinomish tribe for 7 years. Mr. Van Norman is well known by the local tribal fisherman and an avid angler himself. Over the years, he has gained invaluable knowledge of how to identify the freshest seafood varieties, the availability and the best methods of preparation. Based on seasonal availability, he is an expert when it comes to finding the freshest local ingredients and is very familiar with native indigenous ingredients. Mr. Van Norman learned some of the latest trends in culinary world in Vancouver, Canada. Assisting several executive chefs, he acquired the knowledge and skills to create vibrant, yet elegant flavors with a contemporary presentation.