Port Townsend · Washington
An honest meal at the edge of the water.
Harbor & Hearth follows the seasons from tide line to orchard: wood fire, careful growers, and a dining room made for lingering.
Tonight’s service
Tuesday–Saturday · 5–10 PM
From the kitchen
A menu with a sense of place.
Our dinner menu changes often. These early-spring plates are here for a little while.
Butter-Poached Halibut
$38Spring peas, smoked mussel broth, preserved lemon
Wood-Fired Carrots
$17Hazelnut romesco, dill pollen, sheep’s milk ricotta
Coastal Lamb Saddle
$42Charred alliums, black garlic jus, green farro
Our point of view
Seasonal is a practice, not a slogan.
We buy close, cook simply, and make space for ingredients to taste like themselves. The result is a meal that feels at home on this coast.
Local growers
Sourced from farms, fishers, and makers we know by name.
Private tables
Gather 8–28 guests around a seasonal, shared menu.
Service, unhurried
Take your time. The best part of a meal is often the conversation between courses.