"From the moment you arrive until you walk out the door, every detail is well attended to...entrees are second to none." Review from The Mouth of the Columbia, Coast Weekend, 10/08/09

The World of Pacific Northwest Cuisine at The Shelburne Restaurant & Pub

The evolution of our personal style of Pacific Northwest cuisine is based upon a combination of things. Wholesomeness, tradition, innovation, fresh local ingredients, color, texture, flavor and aesthetic appeal are some of those things. Our approach to cooking is also very seasonal, as there are four distinct seasons in the Pacific Northwest.

Traditions are both those we have grown up with and those that survive in the unique Pacific Northwest microcosm. The North Coast natives drew from vast stores of wild edibles, which included salmon, venison, elk, berries, wild mushrooms and edible greens. Immigrants have come to this region from all over the world, of course, and two strong ethnic influences in the Pacific Northwest are Scandinavian and Asian. While sometimes the dishes we prepare are distinctly of one ethnic influence, we are unable to resist the inclination toward innovation and often find ourselves inventing a new taste sensation through the blending of different influences.

An artistic eye plays a role when it comes to presentation.  Not to be forgotten are the two essential items of texture and flavor, the unseen elements in a dining experience and those that linger on the palate and in memory.

Most importantly, we support the philosophy that the purpose of food and wine, lovingly prepared and served is to enjoy. We delight in watching that happen.

The Shelburne Restaurant and Pub are both located on the ground floor of the inn. We have six micro-brewed beers on tap as well as a selection of bottled beers. David, a longtime oenophile, personally selects all the wines featured on our winelist. Naturally, Washington and Oregon have a strong presence on the list.

We hope you will plan at least one meal in the restaurant or pub while staying with us -- there is something very magical about just walking down the hall or up the stairs after a wonderful, leisurely meal!

"Products from twenty miles around rule the menu. The next morning, the owners of The Shelburne Inn, Laurie Anderson and David Campiche fixed one of their famous breakfasts: David's handmade caviar, smoked salmon, and potato-clam cakes; Laurie's pastries and sourdough rolls-the starter may be a hundred years old…In theory, the Northwest has just become my favorite U.S. region for eating. But in practice you have to move there to taste it all."
Jeffrey Steingarten for Vogue 6/90