This restaurant is a paradise for seafood lovers. Chef Siegfried Hohaus serves a fine blend of fresh hand-cut steaks and seafood for dinner. The Quilcene Oysters, Boston Clam Chowder, whole Dungeness Crab, and the Ocean Club Bouillabaisse are highly recommended. The restaurant has four banquets: the Admiral's room, the Captain's den, the Ocean Club room, and the North deck that provide exquisite privacy for intimate dinners.
