Menus
Our menu represents the cuisine we serve and may not reflect our current offerings. We like to change our menus regularly to provide you with new and innovative dishes and to offer fresh, in-season ingredients whenever possible. Our dinner menu changes daily to accommodate local, in-season ingredients.
Fall/Winter Menu
ViewTake Out Menu
ViewBavarian Dinner in January
Wednesdays at 4:00pm – Close
$24 per person plus tax and gratuity
$15 optional beverage pairings
Menu for January 29, 2020
RAINBOW TROUT
Creamy Cucumber Salad:
Fresh Dill, White Wine Vinegar, Sour Cream
Rainbow Trout:
Lemon-Chili Butter, Boiled Yukon Gold Potatoes
Bavarian Cream:
Fresh Berries
Call for Reservations (360) 437-7412
View For More Information
Chef Dan Ratigan
Originally from upstate New York, Dan Ratigan arrived in the Pacific Northwest at age 14 and worked his way up through many of Seattle’s finest restaurants. Chef Dan took the helm at The Fireside Restaurant in 2007. Chef Dan has worked to create seasonal menus that feature Northwest gastronomy at its best. His approach is simple. Start with top-notch ingredients, prepare them carefully and send them out of the kitchen in meals that showcase the best the ingredients have to offer.
Chef Dan's Creations
The Fireside’s wine program has been recognized by Wine Spectator, Touring & Tasting – Pacific Northwest Magazine, and by Washington State Wine Awards in 2018.
Wine Spectator has awarded The Fireside with the Best of Award of Excellence every year, since 2012.
Touring & Tasting – Pacific Northwest Magazine named The Resort at Port Ludlow as only one of 10 resorts, inns, and hotels in wine country or wine feeder markets nationally with Gold Medal Accommodation status.
The Fireside won a Grand Award from the 13th Annual Washington State Wine Awards.
Wine Spectator
Best of Award of Excellence since 2012
Trip Advisor
Certificate of Excellence since 2011
Open Table
Diners’ Choice 2019
