Planning a holiday gathering or meal out with a friend? Consider going to TWC’s longtime supporters; Nostrana, St Jack, La Moule or XICO. These restaurants each have a deep commitment to sustainable seafood and understanding of the importance of conserving and restoring healthy estuaries. Cathy Whims of Nostrana states it best “At Nostrana, our menu changes every single day, and we carefully choose our seafood options based on sustainability and freshness. We are lucky to live in the Pacific Northwest where there is an abundance of sustainably caught fish”.
Make a reservation or stop in with friends for a happy hour and support these great businesses who are making choices to support their community and environment. Take a moment to thank them for their commitment and involvement in conserving Oregon’s Greatest Wetlands.
Below are a couple of teasers of what you might find on their menus.
Angel hair pasta cooked with tomato, guajillo & cumin, topped with fresh Dungeness crab, egg, lemon & roasted yellow pepper rajas, garnished with avocado, salsa verde, crema & lettuce.
Salad of Corona Beans & Albacore Tuna
The salad is a combination of confit tuna, creamy corona beans and pickled vegetables.
Local Mussels prepared a variety of ways including saffron and cream and Korean style
Pan roasted Dungeness crab with sauce grenobloise and baby bok choy
Rotating Northwest Oyster selection
Seared black cod with sunchoke and white prawn hash, sauce gribiche and winter arugula