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.
In accordance with Washington State ‘Healthy Washington – Roadmap to Recovery’ Phase 2 guidelines, The Fireside is open for indoor dining at 25% capacity. We continue to offer outdoor seating and takeout.
8am – 11am
Fruit Parfait 8
Seasonal fresh fruit, natural yogurt, Chef Dan’s granola, and berry coulis
Buckwheat Waffle 13
Finnriver buckwheat, local berry compote, pure maple syrup
The American 14
Two eggs any style, O’Brien potatoes, choice of Applewood smoked bacon, or Niman Ranch ham steak, Pane d’Amore toast
Duckabush Omelet 15
Three farm fresh eggs, Duckabush shiitake mushrooms, Niman Ranch ham, Gruyere cheese, O’Brien potatoes,
Pane d’Amore toast
Side two eggs any style 5
Side of bacon 5
– BEVERAGES –
Fruit Juice 4
Lunch & Dinner
Sunday-Thursday: 11am – 6pm
Friday & Saturday: 11am – 7pm
The Fireside is excited to participate in Taste Washington To Go! by offering weekly themed dinner and wine pairings throughout the month of March.
MARCH 1-7: Casseroles & Cabernet Sauvignon
Washington Beef Bourguignon
$22 MEAL • $20 WINE
Paired with Disruption 2018 Cabernet Sauvignon ~ Columbia Valley ~
MARCH 8-14: Catch of the Day & Chardonnay
Sablefish in a lemon-butter sauce served with Palouse lentils
$29 MEAL • $20 WINE
Paired with Newsprint 2019 Chardonnay ~ Columbia Valley ~
Wednesday, March 17, 2021 • 4 pm to 8 pm
STARTER: Irish Pasta Salad
Corned beef, penne pasta, Red Dog Farm cabbage, shaved farm carrots
MAIN: Porter Braised Short Ribs
Country Natural Beef, whipped yukon gold potatoes, roasted shallots
DESSERT: Ginger Stout Cake
Caramelized ginger, stout frosting
$29 per person
plus tax and gratuity
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.
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.