This is the third year we’ve stayed at Stephanie Inn and enjoyed their in house restaurant for meals. You can see past write ups by clicking 2025, 2025, 2024, 2024, and 2022.  The menu usually offers a meat or fish variation for the entrée in the 5 course tasting.  The first year we weren’t staying there but drove over for dinner.  There’s plenty of parking at the inn and lots of people celebrating special occasions there.  However, I prefer to stay there and make the short walk to dinner.  Also being a Central Time Zone person the early hour of 5:30 for dinner works well for me.   All the servers are good and want to make sure you enjoy your meal.  As all get seated they take wine/bar orders and then bring our the amuse bouche followed by the warm bread and butter.  When the first course has been served one of the chefs in the open kitchen comes out to go over the menu for the evening.  Following that the servers stop by each table and get your entée choice.  It takes a little over an hour and a half.  I heartily recommend the place – its a beautiful location and very cool breezy weather – which is nice when we are cooking in Texas.  Hope you’ll go and let me know what you think.  We’ve already made reservations for 2027!

Set-up

 

Food

August 18, 2026

 

Amuse Bouche was duck confit with roasted plum.  It was nice with a good balance.

 

Bread and butter is a soft loaf made in house and comes with a whipped butter topped with course salt.  It comes sliced and warm and they come around during service to offer you more if you want.  While the bread has no crispiness on the crust, it does have a dense soft interior which is tasty. This comes every night so I won’t repeat on the next meal.

 

Grilled Caesar Salad was made with Baby gem romaine, peppered croutons, shaved parmesan cheese, roasted tomatoes and a balsamic parmesan vinaigrette.  The croutons didn’t have enough crunch and I couldn’t detect any grilled flavor to the lettuce.  However the dressing was well mixed and tasty and the cheese and tomatoes great, so overall a success.

 

Corn Velvet Soup included charred corn, wild tiger prawns and chili oil.  The corn was from their own Public Coast Farm and the charred pieces quite flavorful. The chunks of shrimp went well with the velvety liquid.  Chile oil gave it the right hint of spiciness.  Very good.

 

Tonight’s sorbet was peach with lime zest.  The peach flavor was mild and the texture quite creamy.  It was cold, sweet and good.

 

Smoked pork Osso Buco was plated on Tillamook cheddar cheese polenta, beside garlic green beans,  and topped with herbed chimichurri and citrus gremolata.  The green beans were more a yellow waxy variety and fine.  The large portion of pork was tender and flavorful especially with the creamy polenta.  I would have liked more topping though, as it was quite tasty.

 

Vanilla Panna Cotta was topped with raspberry gelee, raspberry compote and chocolate hazelnut granola.  Some gelatin chunks were in the bottom but were tasteless, so I couldn’t figure that out.  The granola had good chocolate flavor and crunch.  This was not a rich, heavy dessert but fine with the heavy entree.

 

August 19, 2026

 

Amuse bouche was tomato, mozzarella and basil with dripped on balsamic.  This one had tons of flavor.

 

Roasted Fig and Blue Cheese Salad contained organic greens, Rogue River blue cheese, pickled sweet onion and toasted hazelnuts then tossed with orange honey vinaigrette.  The Black Mission figs were terrific with tons of flavor, while the nuts added even more crunch to the mix.  The greens were dressed nicely for a winning salad.

 

Pink Shrimp Cocktail was made with Public Coast Farms tomatoes, chopped onion, jalapeno and cilantro avocado cream and topped with fried tortilla.  The shrimp were from Oregon and a perfect mix with the salsa seasonings.  A great comination of flavors here.

 

Tonight’s sorbet was passionfruit topped with mint.  This one was tart but good.

 

Seared Alaskan Halibut Cheeks were on a Heirloom black rice pilaf and topped with apple fennel slaw.  Beside was a pesto roasted tomato.  The cheeks were cooked in a browned butter sauce.  I love their stringy texture which went well with the chewy rice.  The slaw provided a good accent to the flavors as did the juice of the side tomato.  A great plate.

 

Lemon Mousse was topped with Public Coast Farms blueberry compote and almond granola.  The tart mousse was good with the sweetness of the blueberries and the crunch of the granola.  This one was good but the problem was the spoon was too big to go all the way to the bottom of the dish – bummer.