Tillicum Village Salmon Bake Menu

Items subject to change

ARG_0285.jpgSteamed Clams in Nectar - As you disembark the boat, join other guests for a welcoming mug of steamed clams in broth with a touch of butter and onions – delicious. As is tradition at Tillicum Village, the used shells are crushed under foot to create the beautiful pathway to the longhouse.
Traditional Alder Baked Salmon* - Savor this centuries-old treat. Our salmon, cooked around alder wood fires on cedar stakes, is unlike anything you have ever tasted. Taking approximately one hour to bake slowly to perfection, the salmon retains moisture and takes on a wonderful mild flavor unique to this style of cooking.
Signature Northwest Stew - This thick meaty stew of bison, beef and venison is full of flavors married together in a rich veal stock, combined with root vegetables and potatoes for a mouth-watering dish.
Wild Grain Harvest Rice - Try this wonderful combination of wild and regular rice, cooked to perfection with onions, garlic and a fragrant vegetable stock.
Warm Whole Grain Tillicum Bread - This rich, dark, slightly-sweet bread is made with a hint of molasses – our own private recipe, served warm with butter. So popular, in fact, you can even purchase loaves to take home.
Field Greens Salad - Seasonal greens, dried cranberries, sunflower seeds, Oregon blue cheese, with stone ground rosemary dressing or raspberry vinaigrette served on the side.
Polenta with Wild Mushroom Ragout A collection of wild Northwest wild mushrooms stewed with white wine and herbs, served over creamy polenta
Fresh Fruit Salad - Assorted Melons, Grapes, Strawberries and Pineapple, served with a Strawberry Honey Dipping Sauce.
Blackberry Crisp - Local Blackberries from Remlinger Farms, baked with a crispy topping of butter, oats and brown sugar. Served warm with whipped cream
Coffee and Tea service is included with your meal.

All menu items except the clams, salmon, and stew are vegetarian.

Our new Executive Chef is Christine Keff, a culinary genius who began her career at New York’s famed Four Seasons. Prior to working with Argosy Cruises, she most recently owned Flying Fish restaurant. While there, she was recognized by the James Beard Foundation as Best Chef in the Pacific Northwest/Hawaii. She’s also been featured in New York Magazine, CNN’s On the Menu, Food Network’s Dining Around, the New York Times, Bon Appetit, Gourmet, Wine Spectator, Decanter, and Food and Wine.

*One of our top priorities is the sustainability of the fish we serve at Tillicum Village.  Because of the decline in the wild salmon population, and depending on availability, we use a mix of wild salmon and farmed all-natural steelhead.  As a guide, The Monterey Bay Aquarium Seafood Watch considers both wild salmon from Alaska and farmed steelhead a “Best Choice” for sustainability.  We hope you agree and welcome your comments!