We returned to the Stephanie Inn for another 4 nights like last year.  You can read last year’s posts by clicking here and here or searching for Stephanie Inn.  The building is pretty much the same as are some of the staff and that’s just fine by me.  Really friendly folks work in the dining room and hotel.  This year we had an ocean view the whole time and I highly recommend that as there’s lots to watch for relaxing entertainment but all the rooms offer easy access to the beach and water.  The tasting menu in the dining room is 5 courses with an amuse bouche and the only choice being the main course.  I did see some substitutions for dietary restrictions,  Wine pairings are offered on two levels and there is a good menu of by the bottle or glass wines.  Cocktails are available but there is no bar to go to.   The view with dinner is of the mountains and nearby homes but one night we also were treated to some elk that wandered through.  White tableclothes and muted music are the set up for this lovely dining experience.  Executive Chef Jeff Slemaker was on hand most nights but we did not see Executive Chef Aaron Bedard.  The food is fresh, much coming from their own farm (Public Coast Farm), and the seafood is mostly local.  The menu changes plenty from night to night so we did not mind coming again and again.  It’s a great vacation spot that I highly recommend you try.  I’ve already made reservations to go again next year.  Hope to see yo there!

Set-Up

 

August 19, 2025 Food

The amuse bouche was a spoon of smoked halibut cheeks with mango salsa.  It was very smokey with a bit of sweet from the mango.  Lovely flavors.

 

Bread and butter are the same every night.  It’s a soft yet dense bread with a whipped butter topped with Jacobsen’s sea salt.  This salt is mined from the Oregon coastal waters.  The bread is tasty but mostly great for mopping up plates.

 

Kingfisher Farm Beet Salad contained organic greens and beets topped with a honey citrus vinaigrette, crumbled sheep feta cheese, pickled radish and pine nuts.  The greens were nicely tossed with the vinaigrette but the star were the heavenly beets.  Perfectly cooked they paired well with the cheese and greens.  Very good.

 

Confit Albacore Tuna Rillettes were topped with Public Coast Farm micro greens and pickled red onion on an herb emulsion.  The tuna confit was cooked in olive oil and then whipped and mixed with tarragon, dill and shallots.  The bread underneath was extremely crisp and made a good textural contrast.  The flavors were mild but delicious.

 

Seared King Salmon was fresh troll caught from the Columbia River and served on a parmesan risotto alongside charred cherry tomatoes and sweet peas and topped with cilantro lime kohlrabi slaw.  The salmon had been seared then finished in the oven with white wine and lemon seasonings.  The lime vinaigrette on the slaw was wonderful with the perfectly cooked fish.  The risotto had a good strong parmesan flavor and the vegetables added another layer of delight to this fine plate.

 

Blueberry Chocolate Tart was made with Public Coast Farm blueberries in a crust of Ranger dark chocolate the topped with vanilla creme fraiche.  A final topping of blueberry compote completed the dish.  While it was not intensely sweet it did have good textures and flavors.   I liked it but would call it good not great.

 

August 20, 2025 Food

 

Tonight’s amuse bouche was a spoon of olive tapenade.  Olives and capers, who can complain?

 

Tomato and burrata cheese salad contained organic micro greens, Public Coast Farm tomatoes, fresh burrata cheese, pine nuts and was topped with aged balsamic vinegar and fried basil.  The tomatoes were hot house grown and so a bit soft but with nice flavor.  The toasted nuts added the crunch to a nice combination of cheese and tomato.

 

Steak Tartare was made with all natural Angus beef on toasted bruschetta with a black garlic aioli, Durant Estate olive oil and truffle pearls.  The bread was a bit softer tonight but still plenty crispy.  The pickled radish rounds were very good and added a wonderful flavor to the mix.

 

Fresh seared Wild Halibut cheeks were plated with sautéed julienne sweet peas, roasted zucchini, glazed baby turnips, and beside was a roasted red pepper romesco sauce.  The tender stringy cheek meat was divine. You didn’t need the romesco sauce they were so good on their own.  A topping of some crispy pieces of sweet potato added a texture.  The vegetables were all good with the turnips and squash on the al dente side of cooking while the peas had been shredded.  It was all a delicious plate.

 

Coffee Creme Brulee was topped with caramelized sugar and house salted caramel.  The creamy custard was light with the perfect crispy topping.  The coffee flavor was mild but gave the custard some dark flecks and went well with the bit of caramel sauce.  It was good.