Soup & Salads
Key City Seafood Chowder 6.
A signature recipe from Port Townsend’s Key City Fish Company. Classic northwest creamy chowder of carrot, celery, onion, shrimpmeat, bay scallops, and seasonal fish
Spinach Salad Small 7. Full 10.
Baby Spinach with fresh strawberries, caramelized pecans, and roasted garlic, drizzled with extra virgin olive oil, balsamic, and garlic honey, topped with a breaded and fried goat cheese medallion
Classic Caesar Salad Small 6. Full 9.
Romaine hearts, herbed croutons, Parmesan cheese, and anchovies, with classic house made Caesar dressing
Castle Key House Salad Small 5. Full 8.
Spring greens, thin sliced red onion, great northern beans, and marinated cucumbers, drizzled with sun-dried tomato and black pepper dressing
Appetizers
Garden Baked Brie 10.
Double crème Danish brie cheese baked with marinara sauce, fresh herbs, shallots, and toasted almonds. Served with croccantini, and warm bread
Mushroom Bruschetta 12.
Wild and cultivated mushrooms sautéed with shallots, garlic, sherry, fresh herbs, demi-glace, and cream, served over grilled sourdough bread
Cheese Plate for Two 18.
Artisan and imported cheeses served with seasonal fruit, caramelized pecans, croccantini, and warm bread
Northwest Crab Cakes 12.
Handmade with crabmeat, roasted peppers, green onion, cilantro, and Panko bread crumbs, pan-fried to golden and served with sauce hollandaise, accompanied with Asian slaw
Garlic and Rosemary Grilled Shrimp 12.
Six marinated jumbo shrimp grilled and served on a bed of Romaine with a wedge of lemon and clarified butter
Fried Oysters 9.
Six shucked fresh local oysters Panko breaded and deep fried, served with cocktail sauce, tartar sauce, and lemon wedges on a bed of Romaine
*Fresh Oysters on the Half Shell 9.
(available October through April)
Six fresh shucked oysters served on the half shell on a bed of ice with lemon wedges and house made cocktail sauce
Calamari Diablo 10.
Lightly dusted calamari rings quick-fried and served with our chili-spiked aioli, accompanied with Asian slaw
Steamer Clams 8.
One pound of Manila clams steamed in white wine with garlic, fresh herbs, and butter, served with warm bread.
Castle Key Beers
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| Chimay Ale Grand Reserve 25.4 oz. |
14.00 |
| Samuel Smith’s Nut Brown Ale 18.7 oz. |
7.50 |
| Anchor Steam Beer 22 oz. |
7.50 |
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| Port Townsend Brewing Company on tap |
| IPA and Scotch Ale |
4.00 |
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| Guiness Stout |
4.25 |
| Bass Ale |
4.00 |
| Heineken Lager |
4.00 |
| Corona |
4.00 |
| Stella Artois Lager |
4.00 |
| Widmer Hefeweizen |
4.00 |
| Budweiser |
3.25 |
| Bud Light |
3.25 |
| Kaliber non-alchoholic |
4.00 |
ENTREES
Grilled Salmon 22.
Honey grilled wild Pacific salmon filet topped with Thai chili cilantro butter, and served with sautéed vegetables and Jasmine rice
Cioppino 22.
Generous portions of salmon, clams, shrimp, crab, and calamari in a rich tomato base
Crab-Stuffed Prawns 26.
Butterflied prawns stuffed with crabmeat, roasted peppers, green onions, cilantro, and boursin cheese, baked and served with sauce hollandaise, sautéed vegetables, and Jasmine rice
Halibut Fish and Chips 2 piece 12. 3 piece 15.
Northwest halibut filet Panko breaded and deep fried, served with shoestring French fries, house made tartar sauce, and Asian slaw
Salmon Sandwich 14.
A filet of wild Pacific salmon grilled to perfection and served on a soft Kaiser roll with lettuce, tomato, and thin sliced red onion, served with shoestring French fries and house made tartar sauce
Jambalaya 18.
Sautéed chicken breast, andouille sausage, shrimp, and rice, tossed in a spicy fire roasted tomato sauce
*Peppercorn Sirloin Steak 26.
Char-grilled top sirloin steak grilled to your specifications then topped
with a peppercorn demi-glace, and served with sautéed vegetables and
a baked potato
*Oregon Country Ribeye 28.
10oz. cut of top quality natural beef char-grilled to perfection and
sauced with a brandy demi-glace. Served with sautéed vegetables
and a baked potato.
*Land and Sea 34.
The butchers favorite cut of beef top sirloin grilled to perfection
and topped with a brandy demi-glace, accompanied by garlic and
rosemary marinated jumbo shrimp. Served with sautéed vegetables
and a baked potato
Five Cheese Ravioli 18.
Large fresh ravioli stuffed with Parmesan, Romano, asiago, ricotta, and mozzarella cheeses, served in a light, basil pesto cream sauce
Chicken Mushroom Penne 18.
Portabella, oyster, and crimini mushrooms sautéed with garlic, shallots, and herbs, tossed with penne pasta in a sherry cream sauce, and topped with Parmesan cheese and a grilled chicken breast
Clam and Andouille Sausage Linguine 16.
Fresh Manila clams and spicy Cajun sausage steamed in chicken stock and fire roasted tomato marinara, tossed with linguine pasta.
Bella Portabella 15.
Seared marinated portabella mushroom placed atop wilted spinach, filled with sautéed vegetables, and drizzled with sun-dried tomato and black pepper dressing
Castle Key Wines |
Ask your server for our extensive wine list |
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Cocktails |
| Full range of cocktails are available from the bar |
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Bottled Water |
| San Pellegrino Sparkling Water Small $4 Large $7 |
| Acqua Panna Still Water Small $4 Large $7 |
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Boylen’s Natural Sodas |
Cream, Black Cherry, Root Beer, Ginger Ale |
3.00 |
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Fountain Sodas |
Coke, Diet Coke, Sprite |
2.50 |
DESSERTS
Chocolate Nemesis 8.
Flourless dark chocolate torta with a thin layer of
raspberry jam, and ganache
Vanilla Crème Bruleé 7.
A Classic light crème custard with a caramelized sugar crust,
garnished with fresh berries
Caramel Banana Ring 7.
A ring of banana slices covered with warm caramel served with vanilla
ice cream and topped with strawberries and chocolate covered
English
toffee pieces
Coupe Of The Day 6.
A generous portion of vanilla ice cream topped with house
made mixed berry sauce
Ice Creams 5.
Chocolate, vanilla, and huckleberry
Sorbets 5.
Wildberry, mango, and lemon
Hand Crafted Cheese Plate 10.
Specialty cheeses garnished with fruit and candied nuts,
served with croccantini
Castle Key Dessert Beverages
Dessert Cocktails |
Café Marseilles
Frangelico, Chambord, Kahlúa, coffee, whipped Cream |
7.00 |
White Chocolate Raspberry Tort
Stoli Vanilla vodka, White Godiva, Chambord,
chocolate syrup |
8.00 |
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Dessert Wines |
Covey Run Semillon Ice Wine
Sweet, rich, lemon-lime, pear and pineapple |
9.00 |
Quady Essensia Orange Muscat
French oak aged, aroma of orange blossom and apricot |
6.00 |
Quady Elysium Black Muscat
Rose aroma, deep sweet flavor |
6.00 |
Duet Cream Sherry
Natural hazelnut, balanced aroma, very smooth |
8.00 |
Warre LBV Port
Cask–aged for four years to ensure perfect fruit
concentration, sweet, rich, deliciously complex |
8.00 |
"A Port Townsend tradition since 1992"
Eggs Benedict 15.
Two poached eggs with your choice of Canadian bacon, Nova-style lox, or crabmeat, topped with rich hollandaise sauce, over a toasted croissant
Breakfast Steak and Eggs 16.
Pan-seared sirloin steak served with two eggs as you like them, roasted seasoned red potatoes, seasonal vegetables, and toast
Pork Apple Cinnamon Sausage and Eggs 11.
Three sweet sausage links served with two eggs as you like them, roasted seasoned red potatoes, seasonal vegetables, and toast
Salmon Rōesti 14.
Wild pacific salmon filet grilled to perfection, served with two eggs as you like them, Swiss style shredded potatoes skillet browned with bacon bits and seasoned with our special blend of spices, house made salsa, and toast
Simple Rōesti with two eggs 10. with one egg 8.
Swiss style shredded potatoes seasoned with our special blend of
spices, skillet browned with bacon bits, then cheese is melted over-top
and all is covered with eggs as you like them, served with house made salsa, and toast
Belgian Waffle 10.
Signature house made batter, topped with choice of whipped butter and maple syrup, or wild berries and whipped cream
Chinook Omelet 14.
Classic northwest smoked wild salmon with sweet peppers, chives, and cream cheese, folded into three eggs, served with roasted seasoned red potatoes, seasonal vegetables, and toast
Omelet New Orleans 13.
Sliced spicy andoullie sausage with tomatoes, onions, and sweet peppers, folded into three eggs and covered with our own special salsa, served with roasted seasoned red potatoes, seasonal vegetables, and toast
Grecian Omelet 12.
Feta cheese with spinach, artichoke hearts, kalamata olives, and sun-dried tomatoes, folded into three eggs, served with roasted seasoned red potatoes, seasonal vegetables, and toast
Quilcene Oyster Omelet 12.
Pan fried fresh oysters, sautéed sweet peppers, mushrooms, and spinach folded into three eggs, served with roasted seasoned red potatoes, seasonal vegetables, and toast
Mixed Fruit Plate 6.
Sliced ripe seasonal fruits and berries to accompany your brunch entrée
18% gratuity charged on tables of six or more
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