The Harbour Public House – Serving the community nutrient-rich local food & beverages since 1991

Slide

Serving the community nutrient-rich local food and beverages since 1991

LOCATION

231 Parfitt Way
Bainbridge Island WA

HOURS

Tue – Sat 11 AM – 10PM
Closed Sun and Mon

PHONE

206-842-0969
–

Seafood Menu Header

Slide

MENU

Online Ordering for Pickup • Online Ordering for Delivery
Order Pub Gift Card • Rent Our Full-Service Mobile Bar

There will be a $2 surcharge per takeout order
Download Menu
Online Ordering for Pickup • Online Ordering for Delivery
Order Pub Gift Card • Rent Our Full-Service Mobile Bar

Shot-Cuterie Menu Header

Slide

OYSTER SHOOTER $3
One raw, Willapa Bay, Goose P oint® Pacific oyster in a shot glass with fresh lemon and our own cocktail sauce
(The Health District wants us to remind you that eating raw foods can increase your risk of foodborne illness.)

CRAB COCKTAIL $14
Picked Pacific Coast Dungeness Crab with lemon & our house cocktail sauce

SPICED CHEESE CURDS $8
Beecher’s® Curds marinated in extra virgin olive oil & Harissa spices

ALBACORE POKÉ $12
Tre-Fin® Day Boat Albacore Tuna lightly spiced & served raw on crispy prawn crackers & wasabi furikake

COD CAKE SLIDERS $12
Two crispy cod patties on K ings Hawaiian® buns with pickled cucumber & cajun tartar sauce

GREEN GARBANZO HUMMUS $7
Blended with lemon juice, tahini & roasted garlic Served with pita chips

Seafood Menu Header

Slide

DUNGENESS CRAB ROLL $30
3½ ounces of fresh local dungeness crab mixed with celery & our aioli Served on a traditional bun With a side of Cole Slaw & a bag of Tim’s Chips®

PUB FAMOUS CHOWDER $22
A New England Classic using the best of the local PNW ingredients! Bowl of your choice of in the shell Baywater® Salish Blue Clams – OR – in the shell Hood Canal Mussels; – OR – Pub-smoked Pacific Salmon; – OR – Goose Point® Pacific Oysters, organic potatoes, onion, bacon, white wine & cream sautéed to order Garnished with a traditional pat of butter & garlic toast Served with a side of garlic baguette

STEAMED CLAMS $20
Baywater Salish Blue clams, steamed in white wine and garlic with a side of garlic baguette Add Chorizo $3

BELGIAN-STYLE MUSSELS IN BEER $20
Locally harvested Mediterranean mussels steamed with shallots & beer Served with mayo & pub fries Add Chorizo $3

RIBOLLITA $16
A hearty Tuscan bread soup made of tomatoes, garlic, mushrooms, zucchini, spinach, white beans & vegetable broth Ladled over toasted baguette Seasoned with parmesan cheese

KIMCHI POUTINE $14
A bowl of pub-cut fries, fried in heart-healthy rice bran oil, with Beecher’s® Cheese Curd & smothered in pub-made, gluten-free, roasted-vegetable gravy & topped with our pub-made kimchi & kelp seasoning

LINE CAUGHT ALASKAN COD FISH & CHIPS $19
Pub-made beer-batter dipped, Alaskan Blue North® cod Served with traditional pub-cut potato fries, fried in heart-healthy rice bran oil, Cole Slaw, lemon & our own tartar sauce — Extra fish piece $6

ASIAN SALMON SALAD $24
Miso marinated & pan-fried Bristol Bay sockeye salmon filet on a bed of organic spinach With warm Asian slaw & ginger vinaigrette Sprinkled with fried Wontons

PEPPER SEARED TUNA & FARRO SALAD $24
Bluebird Grain Farms® Emmer Farro, sweet peppers, celery & carrots tossed with olive oil & lemon juice Served over mixed greens Topped with WA TreFin® Dayboat albacore tuna seared rare & grilled

LARGE PUB CAESAR SALAD $9
Fresh organic Romaine tossed with our anchovy Caesar dressing, parmesan cheese & pub croutons

LARGE PUB FAVOURITES SALAD $10 add crab $16
Fresh organic greens & veggies – Choice of dressing

ALASKAN SOCKEYE SALMON & CHIPS $22
Beer-batter dipped, sockeye salmon filet Served with traditional pub-cut potato fries, fried in heart- healthy rice bran oil, Cole Slaw, lemon & our own tartar sauce — Extra fish piece $7

SMOKED SALMON TARTINE $18
Pub-smoked, Pacific wild salmon, goat cheese, capers & red onion served on fingers of toasted sourdough bread On Butler Green® organic salad greens dressed in our sherry vinaigrette

SOCKEYE SALMON SANDWICH $19
Bristol Bay Alaskan Sockeye, cajun spice blackened & Served on a baguette with lettuce, onion & our own sun-dried tomato & caper tartar sauce . With a bag of Tim’s Chips®

Seafood Menu Header

Slide

BRAISED BEEF BARBEQUE SANDWICH $18
All natural, 100% grass-fed beef, slow-braised with BBQ sauce, shredded & stacked with coleslaw & served on our potato flour burger bun & covered with more beef barbeque sauce. A trucker’s paradise! Served with a bag of Tim’s Chips®

PUB SMASH BURGER WITH CHEESE $16 add bacon $4
All natural, 100% grass-fed burger patty griddled & finished with a slice of Tillamook® sharp cheddar Served on a potato flour bun with lettuce, onion & a side of Pub relish With a bag of Tim’s Chips®

THE HARBOUR HOT WIENER $13
Hand-cut WA & ID russets, deep-fried in heart-healthy rice bran oil, sprinkled with Pub-made dried Kelp & Sea Salt Seasoning Fancier? Add raw, chopped garlic, parmesan & truffle oil $3

MACARONI & CHEESE BOWL $13 – add bacon $4 add crab $16
Elbow macaroni in our creamy garlic-herbed cheese sauce made from 3 cheeses – Tillamook® cheddar, domestic Parmesan & Goat – Served with a side of garlic baguette

SOUP & SANDWICH $12
Pub-made cream of tomato soup & grilled cheese sandwich with sourdough bread & Beecher’s Flagship® cheese OR sub a plain Hill’s® Hot Dog for the grilled cheese $1

AKUA® VEGAN KELP BURGER $18
The world’s first Kelp Burger A 100% vegan, plant-based, non- GMO, soy-free, gluten-free burger created from ocean farmed kelp, mushrooms, & superfoods Served on a potato flour bun with our radish slaw & a side of our savory granola. With Bag of Tim’s Chips®

SOCKEYE SALMON SANDWICH $19
Bristol Bay Alaskan Sockeye, cajun spice blackened & Served on a baguette with lettuce, onion & our own sun-dried tomato & caper tartar sauce . With a bag of Tim’s Chips®

PUB-CUT FRENCH FRIED POTATOES $6
Hand-cut WA & ID russets, deep-fried in heart-healthy rice bran oil, sprinkled with Pub-made dried Kelp & Sea Salt Seasoning Fancier? Add raw, chopped garlic, parmesan & truffle oil $3

PUB-CUT FRENCH FRIED SWEET POTATOES $7
Hand-cut, deep-fried in heart-healthy rice bran oil, & our own dried Kelp & Sea Salt Seasoning

SOFT DRINKS
Steven Smith® Hot Tea $4
Pegasus® Organic Coffee $4
Pegasus® Organic Decaf Coffee $4
Steven Smith® Iced Tea $4
Ginger Ale $4
Fresh Squeezed Lemonade $5
S. Pellegrino® Sparkling Water $4
Goslings® Ginger $4
Boutique Tonic Water $4
Coca-Cola™ Diet Coke™ & Sprite™ $4
Barq’s™ Root $4

DESSERTS
Key Lime Pie, pub-made, of course, with whipped cream $7
Bread Pudding with Bourbon Sauce with whipped cream $7
Apple Cranberry Crisp à la mode (whipped cream on to-go orders) $8
Brownie with caramel sauce, à la mode (whipped cream on to-go orders) $7

What’s On Tap?

Slide

Powered by BeerMenus

Seafood Menu Header

Slide

Our Airstream, we call it ‘The Catch’ is available for hire. It’s a vintage Airstream we have completely renovated as a full-service mobile bar. Our event minimum for the Catch is $3000 and our packages include four hours of bar service. We offer an open bar option at $40/pp and a beer and wine only option for $25/pp. Both options include two licensed bartenders, fresh squeezed juices for mixers, local spirits (when applicable), local beer & wine, non-alcoholic options not limited to water, biodegradable disposable drinkware, ice and set up time. Of course, we have add-ons and the prices will be determined at per person rates … champagne, real-glass stemware, and fresh shucked oysters.

We also offer a combo – We like to call it the ‘Catch and Release’. This option starts at $5000 and includes The Catch open bar option up to 100 guests and 2-hour exclusive after party at Harbour Public House with the choice of cash or hosted bar.

Contact us at Click Here to get on our schedule.

Our Airstream, we call it ‘The Catch’ is available for hire. It’s a vintage Airstream we have completely renovated as a full-service mobile bar. Our event minimum for the Catch is $3000 and our packages include four hours of bar service. We offer an open bar option at $40/pp and a beer and wine only option for $25/pp. Both options include two licensed bartenders, fresh squeezed juices for mixers, local spirits (when applicable), local beer & wine, non-alcoholic options not limited to water, biodegradable disposable drinkware, ice and set up time. Of course, we have add-ons and the prices will be determined at per person rates … champagne, real-glass stemware, and fresh shucked oysters.

We also offer a combo – We like to call it the ‘Catch and Release’. This option starts at $5000 and includes The Catch open bar option up to 100 guests and 2-hour exclusive after party at Harbour Public House with the choice of cash or hosted bar.

Contact us at Click Here to get on our schedule.

Our Airstream, we call it ‘The Catch’ is available for hire. It’s a vintage Airstream we have completely renovated as a full-service mobile bar. Our event minimum for the Catch is $3000 and our packages include four hours of bar service. We offer an open bar option at $40/pp and a beer and wine only option for $25/pp. Both options include two licensed bartenders, fresh squeezed juices for mixers, local spirits (when applicable), local beer & wine, non-alcoholic options not limited to water, biodegradable disposable drinkware, ice and set up time. Of course, we have add-ons and the prices will be determined at per person rates … champagne, real-glass stemware, and fresh shucked oysters.

We also offer a combo – We like to call it the ‘Catch and Release’. This option starts at $5000 and includes The Catch open bar option up to 100 guests and 2-hour exclusive after party at Harbour Public House with the choice of cash or hosted bar.

Contact us at Click Here to get on our schedule.

Slide

ABOUT THE
HARBOUR PUBLIC HOUSE

In the English Public house tradition, Public Houses are homes to which the public is invited to drink, dine and otherwise find community.

The Harbour Public House was originally owned by Ambrose Grow and his wife, Amanda, and their family. They came to Eagle Harbor in 1881. He was a Civil War veteran and came because of the descriptive letters he had read in the New York and Kansas papers telling of the virtues of Bainbridge Island. Selling his large farm in Manhattan, Kansas, he homesteaded 160 acres here along the waterfront. In addition to being a charter member of the Eagle Harbor Congregational Church and the Madrone Schools, he was a prolific correspondent to the happenings in Eagle Harbor and environs. The Grow Family Homestead still stands today as home to Harbour Public House.