The Depot Serves Handcrafted Northwest Cuisine in Historic Seaview

The Depot Restaurant combines Northwest seafood, locally sourced ingredients and refined comfort food inside one of the Long Beach Peninsula’s most distinctive historic buildings.

Located in Seaview’s remodeled Clamshell Railroad depot, the restaurant has served residents and visitors since 2001. The approximately 130-year-old train station provides an intimate setting that preserves the character of the peninsula’s railroad era.

The Depot is primarily a dinner restaurant, with a menu created under Executive Chef Jamie Gisby and Sous Chef Julie Isaacson.

Chilled seafood starters

The chilled appetizer menu highlights seafood from the Pacific Northwest.

The Dungeness crab cocktail presents chilled crab over mixed greens with house-made cocktail sauce and citrus. A prawn cocktail offers chilled prawns with greens and cocktail sauce.

Guests can also begin with local oysters on the half shell, accompanied by house mignonette and cocktail sauce.

Warm appetizers

The warm starter menu ranges from traditional coastal dishes to internationally inspired preparations.

Willapa Bay Manila clams are steamed with garlic, lemon and white wine and served with a French baguette. Local oysters are available pan-fried or deep-fried with roasted-garlic aioli.

The oysters “scargot” preparation features petite local oysters broiled in garlic-lime butter. Crab Rockefeller combines Dungeness crab legs with sautéed spinach, Mornay sauce, Gruyère and Parmesan.

Other appetizers include lightly fried calamari served with Thai peanut sauce or garlic aioli, caramelized Brussels sprouts with apples and bacon, and pan-seared scallops with spicy mango salsa and pickled red onions.

Award-winning clam chowder

The Clamshell Railroad Clam Chowder pays tribute to the building’s history while showcasing regional shellfish.

The chowder combines Willapa Bay steamer clams and razor clams in a creamy broth flavored with garlic, potatoes and leeks. The Depot has received recognition for its chowder at the Long Beach Razor Clam Festival.

A small-batch house soup is also offered, with the recipe changing to reflect seasonal ingredients.

Salads and seasonal greens

The Depot’s seasonal greens combine organic mixed greens with house vinaigrette, seasonal fruit, candied nuts and a chef-selected cheese.

The Caesar salad features organic romaine, house-made Caesar dressing, Parmesan, garlic croutons and tomato relish.

These dishes may be ordered as lighter choices or paired with an appetizer, soup or pasta.

Pasta with Northwest ingredients

The pasta menu incorporates seafood and international influences.

Clam bucatini combines pasta with razor clams and Willapa Bay steamers in a sauce of garlic, white wine, lemon, parsley and chili flakes.

The smoked-salmon macaroni and cheese features cavatappi pasta, house-smoked salmon, piquillo peppers and peas in a sharp-cheddar cream sauce finished with toasted breadcrumbs.

Shanghai prawn pasta offers a different flavor profile, combining wild Gulf prawns with soba noodles, vegetables, toasted cashews and cilantro in a garlic-ginger coconut cream sauce.

Vegetarian selections

The Depot provides carefully developed vegetarian dishes rather than limiting diners to basic side orders.

Stuffed mushroom caps are filled with artichokes, spinach and sun-dried tomatoes, topped with Mornay sauce and Parmesan and served with wild-rice pilaf and seasonal vegetables.

A vegetarian soba-noodle dish combines carrots, celery, green beans, cashews and cilantro in garlic-ginger coconut cream. Seafood additions may be available for guests who want to customize the dish.

The menu identifies vegetarian, vegan-modifiable and gluten-free selections.

Entrées from the sea

Seafood remains central to The Depot’s dinner menu.

The Willapa Bay oyster dinner features local oysters prepared pan-fried or deep-fried and served with roasted-garlic aioli, couscous and seasonal vegetables.

Albacore tuna cakes combine local tuna with ginger, garlic and serrano pepper. They are accompanied by ginger-orange sauce, wasabi aioli, couscous and house slaw.

Another distinctive entrée features wild-caught Petrale sole stuffed with crab and shrimp, herb-crusted and pan-fried, then finished with roasted-red-pepper crema.

The restaurant also offers a fresh local catch prepared with seasonal accompaniments.

Steaks, pork and chicken

The menu’s land-based entrées include a Northwest ribeye accompanied by seasonal vegetables, crème-fraîche mashed potatoes, blue-cheese compound butter and crispy leeks.

A prime filet mignon is served with charred-green-onion steak sauce, mashed potatoes and vegetables.

Pork selections include a center-cut chop with apple-onion balsamic chutney and slow-braised pork shoulder finished with Southern Comfort barbecue sauce, brown-sugar yam mash, jalapeño creamed corn and maple-bacon salsa.

The herb-crusted chicken breast is paired with lemon-tarragon cream sauce, roasted-vegetable couscous and seasonal vegetables.

Desserts and drinks

Desserts may include a salted-caramel brownie, crème brûlée, chocolate-espresso pot de crème and a rotating cheesecake.

The beverage selection includes classic and house cocktails, Northwest craft beer, cider and an extensive wine list representing Washington, Oregon, California and international producers.

Nonalcoholic beverages, coffee and tea are also available.

Dining in a historic train station

The Depot occupies a former Clamshell Railroad station that once served the narrow-gauge railway connecting communities along the Long Beach Peninsula.

The restaurant’s historic setting, open-kitchen experience and small dining room create an atmosphere that is more intimate than many larger coastal restaurants.

The Depot has received regional recognition for fine dining, its chef and clam chowder. Reservations are strongly recommended, particularly on weekends and during major peninsula events.

Seasonal Wednesday burger nights allow guests to design burgers using options such as organic beef, buffalo or portobello mushroom.

Location and restaurant information

The Depot Restaurant
1208 38th Place
Seaview, WA 98644
Phone: (360) 642-7880

Restaurant website:
https://depotrestaurantdining.com/

Full menu:
https://depotrestaurantdining.com/menu/

Google shared menu link:
https://share.google/wY01UfC1ZEefkED1E

The Depot currently serves dinner seven days a week, with slightly later closing hours on Friday and Saturday. Menu selections, seasonal specials and operating hours can change, so guests should consult the restaurant’s website before making a special trip.