310 Hadlock Bay Road, Port Hadlock, WA 98339 - (888) 733-6802

Restaurant

Join Us

​​The Old Alcohol Plant cordially invites you to visit our bar, restaurant and gallery. 

​​Featuring the cuisine of Chef Albert Chitwood.

Hours

Winter Restaurant Hours

Monday – Friday
11am – Close

Saturday – Sunday 
8am – Close

Happy Hour 2-6pm DAILY
House Wine – Red or White $6
Draft Beer – $1 Off
Wells $6

Reservations

Call (360) 390-4017 for Dinner Reservations

Open Table

Appetizers

*Steamers – $14
Steamed Mussels and Clams in a Rich Garlic Herb Broth, served with Toasted Baguette

Organic Green Salad – $9
Organic Baby Greens tossed in House Vinaigrette with Cherry Tomatoes, Cucumber and Carrots Topped with Blue Cheese and Croutons

*Calamari – $13
Fried Calamari served over Spiced Marinara and Topped with Lemon Aioli

*Caesar Salad – $ 12
Crisp Romaine Tossed in House-Made Caesar Dressing. Croutons, Shaved Parmesan and Cherry Tomatoes

*Mini Ceviche Fish Tacos – $13
Crisp Fried Won Ton Skins filled with Seafood Ceviche and Asian Slaw, Topped with Wasabi Aioli

*Gravlax Plate – $14
House Cured Salmon, sliced thin and served with Toast Points, Diced Red Onion, Capers and Dill Crème Fraiche

*Fried Pork Belly – $13
Slow Roasted and Crispy Fried Pork Belly, served with Sweet Chili Dipping Sauce

Cheese Curd Fritters – $9
Crumbled Cheese Curds Fried in a Cornmeal Fritter Batter and served with Honey Dijon Dipping Sauce

*Oysters on the Half Shell (Grilled Option Available) – $15
Fresh Shucked Oysters served with a Shallot Citrus Mignonette 

Dessert – A fine array of specialty desserts are offered

 

Entrées

*Prosciutto and Fontina Stuffed Chicken – $23

Prosciutto Wrapped Fontina Cheese Stuffed Chicken Breast with a Marsala Mushroom Sauce, served with Parmesan Rice and Asparagus

*Herb Crusted Pork Loin – $24

Herb Rubbed Center Cut Pork Loin Roasted and Grilled Topped with Spiced Washington Apples, served with Potato Gratin and Haricot Verts

*Grilled Wild Salmon – $28

Spice Rubbed Wild King Salmon Grilled Topped with a Tabasco Bruere Blanc and served over Pesto Mashed Potatoes and Grilled Asparagus

*Pan Catch of the Day (Please ask your Server) – MKT

Pan Seared Fresh Catch with a Pineapple Mango Relish served over Jasmine Rice with Seasonal Vegetables

*Grilled Rib Eye – $28
Char Grilled Rib Eye Topped with a Demi-Glace Mushroom Sauce and Crispy Fried Onions, served over Garlic Mashed Potatoes and Grilled Asparagus

*Filet Mignon – $35
Grilled Tenderloin Topped with Blue Cheese Bread Crumbs, served over Garlic Mashed Potatoes surrounded by Red Wine Reduction Tomatoes and Grilled Zucchini

*Seafood Linguini – $26
Seasonal Seafood Sautéed with Diced Zucchini, Red Onion, Cherry Tomatoes and Tossed in a light Cream Sauce with Linguini, Topped with Parmesan Cheese 

*Scallop Risotto – $29

Pan Seared Scallops Surrounding a Saffron Risotto with Roasted Red Peppers, Mushrooms and Green Onions, Topped with Shaved Parmesan Cheese

Vegetarian Menu

Eggplant Parmesan – $19
Crispy Fried Eggplant Layered with Marinara, Mozzarella and Parmesan Cheese Baked and Served over a Basil Cream

Portabella Mac Cheese – $20
Creamy Macaroni and Cheese with Grilled Portabella and Caramelized Onions Served with Garlic Bread

Spinach and Ricotta Eggrolls – $21
Baby Spinach, Roasted Hazelnuts, Bell Peppers and Ricotta Cheese Tucked in a Won Ton Skin, Fried and Served with Herbed Jasmine Rice and Avocado Buttermilk Dipping Sauce

Grilled Vegetable Antipasto – $22
Grilled Zucchini, Red Onion, Mushrooms and Roasted Red Peppers with Goat Cheese Topped with a Balsamic Reduction and Extra Virgin Olive Oil.​

Ready to make a reservation?

Open Table

Executive Chef Albert Chitwood

Albert was born in Santa Cruz California, where his exposure to fresh seafood set the stage for his culinary career. After growing up in Sonoma County, California, he realized that the region provided all the things he would need to make this a possibility. Fresh locally sourced product has long been the theme for Sonoma County restaurants, and the proximity to coastal products fed his progression from Italian Cuisine, to a seafood centric culinary style.

Albert has worked in many parts of the country, all of which had a distinct regional specialty, but his years in Hawaii, most served Albert’s passion for fresh seafood. There the combination of fabulous seafood availability, and tropical ingredients which pair so well with those seafood’s. Apart from his years in Wisconsin, Albert’s entire career has been in coastal regions, so he could be close to the product he most enjoyed preparing, and Port Hadlock is the perfect place to continue his seafood passion.

We are excited to have Albert Chitwood join our team as Executive Chef of the Old Alcohol Plant Hotel & Restaurant!