Moon of the Whistling Robins signals the music of springtime. Herring and smelt continue to be harvested, as well as shellfish.
Canoes are built, and baskets—both waterproof and open—are woven and dyed. Many types of plants are collected, such as the tender young shoots of salmonberry and trailing blackberry. Bracken fern roots are dug up, baked, dried, pounded into flour and then stored.
Flatfish, halibut, lingcod and rockfish are all fished during this moon. Halibut are caught using a line attached to a V-shaped hook made of bent hemlock. They are then cooked by placing hot stones in watertight baskets, or cut into strips and dried.
Pacific Halibut is here! Through November, come and experience the fresh, new entrees added to our dinner menu. Try one of the new duo plates, featuring Filet Mignon paired with Pacific Halibut or indulge in the Dungeness Crab Crusted Halibut. The dish is topped with a Panko parmesan crust along with a citrus beurre blanc. To see the full and updated dinner menu, CLICK HERE
Make sure to save room for dessert. Satisfy any sweet tooth with our new Peanut Butter Truffle Mousse Dome. For smoother finish, try our Berries n’ Cream Parfait, a favorite among many guests.
For more information or to make a reservation, CLICK HERE
Call toll free: 1-855-794-6563, or local: 360-588-3800