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Menu

We pride ourselves in creating a menu based on the freshest, local Pacific Northwest ingredients.

THREE COURSE DINNER - $55/$65

YOUR CHOICE OF STARTER, ENTREE AND DESSERT FOR $55/$65 PER PERSON. RESERVATIONS NOT REQUIRED BUT ENCOURAGED.

STARTER

Soup d’jour
Chef’s Creation of the Day

Falling into September Salad
Fresh apples and pears, walnuts, pumpkin seeds, dried cranberries, grapes, cashews, blueberries and gorgonzola cheese over house mixed greens and dressed with a raspberry and clove red wine vinaigrette.

Appetizer (add on)

Scallop and Prawn Wenberg $18
Scallops and prawns sautéed with garlic and shallot in chicken stock, sherry and cream. Accompanied by puff pastry and garnished with paprika and fresh herbs

ENTREES

$55 Entrees
Accompanied by twice baked potato and roasted vegetables
-
New York Steak with our signature pan sauce
-Organic chicken breast with a sherry and mushroom veloute
-Bone in porkchop with port/demi gravy and balsamic marinated apples

Without twice baked potato and roasted vegetables
Onamac Pasta
-Cheese tortellini sautéed with scallops, prawns, sherry, white wine, butter and sauce pomodoro

Chicken or Salmon Alfredo
-Organic chicken breast or seasonal salmon pan roasted and served over pasta sautéed with squash, mushrooms and red peppers with a classic alfredo sauce

Veggie Pasta
-Tortellini sautéed with tomatoes, squash, mushrooms and red peppers with olive oil, sherry, fresh herbs, garlic and shallot. Then topped with roasted vegetables.

$65 Entrees
Includes French whipped Yukon potatoes and roasted vegetables

-Roast of Wild boar with a pan gravy

-1/2 rack of lamb with port/demi pan sauce and red currant jelly

DESSERT

Crème Brulee
Vanilla crème brulee paired with berries romanoff.

Dessert Wine and Chocolates (21 and over)
Whidbey Island port wine and chocolates.

Hudson’s Homemade Sorbet
Seasonal selection

Flourless Chocolate Cake
With fruit sauce