Last night we got to experience the new restaurant within the Winery. Seating Friday & Saturday, this new eatery offers a select menu of regional dishes and as anticipated... it was well worth the short drive from Westport as it would be from Aberdeen. I suspect once the word is out people will be driving from much further to enjoy the delicious creations at the Winery!
The dinners are served in four courses... soup, salad, entree' & dessert accompanied by homemade oat rolls or you can skip the entree' and enjoy the other three at a reduced price. Hors d'oevres are available and of course an impressive selection of local wines and regional artisan beers.
Sausage Stuffed Mushrooms on a bed of Spring Greens - An ample plate of delectably moist and flavorful mushrooms had just enough spice to add another layer of character to the dish. A fantastic beginning.
Tomato Basil Soup with Italian Sausage - Rich & flavorful. Served at the perfect temperature, this soup went very well with the oat roll. (sorry no picture of the razor clam chowder... my guests raved about it's flavor and texture... and the mixed green salad with baby spinach dressed with homemade herbal ranch was fantastic too)
Chicken Cordon Gold - This Chicken Breast stuffed with Cougar Gold cheese and maple smoked ham was a crowd pleaser. Moist and flavorful... it came with Rosemary Red Potatoes & oven roasted Asparagus with Bearnaise Sauce.
Dungeness Crab Cakes - My wife (international crab cake lover) gave these crisp and meaty cakes the highest praise. The best crab cakes on the coast... were served with Cranberry Rice Pilaf, Oven Roasted Asparagus House Remoulade.
Beef Washington - Prime Angus Filet with caramelized sweet onions baked in a puff pastry and served with Rosemary Red Potatoes and Asparagus with Bearnaise Sauce. Another 3 star dish! The meat was "melt in your mouth" tender and cooked to perfection.
Pappardelle Pasta - served with Oven Roasted Asparagus and a choice of Seared Filet with sour creme sauce, Sauteed Prawns with a light garlic cream sauce or Caprese with sun dried tomato, fresh basil, olive oil and fresh mozzarella. Our guest opted for the Prawns and was very happy with the choice.
The Beef Washington was chosen by two of us leaving the Pacific Salmon for another visit. It sounds equally tantalizing... baked in a phyllo wrap with an herb sauce. (can't wait to return to try it)
As for the Desserts... Owner Kim Roberts has said that she judges a restaurant by the Dessert Menu and accordingly the selection at the Westport Winery was impressive. 3 out of 4 in our party could not pass up the Molten Chocolate Souffle' which was amazingly delicious. (my camera skills in focusing on a dark souffle in low light prevents me from sharing a picture with you but trust me... it was beautiful)
I enjoyed the Vanilla Bean Cheesecake. The texture was perfect and it was the most flavorful cheesecake I have ever eaten. A drizzle of Blackberry Sauce and a dollop of Chantilly Cream... perfection!
All the while in the background... as we were enjoying each course, the wine and great company was music by soloist Ericka Corban. So often music during conversation around a dinner can be overbearing or distracting but Ericka's delicate voice was the perfect accompaniment to both the beautiful setting and the delicious food. Check out her page
CLICK HERE 
All in all the dining experience at the Westport Winery was first rate and one that I can recommend without hesitation. To view the full menu or learn more about the Westport Winery
CLICK HERE
Temperatures can dip down here too (note the frost on the dune grass) but rarely stay down long and in the absence of wind (yes...it actually happens :-) even the colder moments allow an enjoyable walk on the beach!
Colors are intensified by the rising sun and a solitary stroll in the sand is an inspiring way to start the day.
