Duck Soup: Local flavor, international cuisine
by Paul Ivy, Marketing Representative
Just across the road from Lakedale Lodge is an outstanding restaurant called Duck Soup Inn, where we dine on our four- and six-day San Juan Islands tours. Bon Appetit, Travel & Leisure, and Gourmet have lauded its cuisine.
Fresh local fish is served with a saffron, tomato and mussel cream sauce and soft buttery polenta. You can also choose braised spring rabbit or the exotic-sounding choucroute, which is duck sausage and slow roasted pork baked with caraway, sauerkraut, onion, herbs and bacon, served with whole grain mustard and crispy duck fat bruschetta.
Partially hidden by Douglas firs and English ivy, the red tile roof is the best way to know you’re in the right place. Inside, the setting is warm and inviting. Natural wood abounds, and the fieldstone fireplace warms the main dining area in winter. Intriguing art from local artists adorns the walls.
“Our cuisine is for the adventurous diner,” says owner Gretchen Allison. “We have a very international menu, featuring entrées from all over the world.”
A glance at the menu shows a range of succulent dishes. Fresh local fish is served with a saffron, tomato and mussel cream sauce and soft buttery polenta. You can also choose braised spring rabbit or the exotic-sounding choucroute, which is duck sausage and slow roasted pork baked with caraway, sauerkraut, onion, herbs and bacon, served with whole grain mustard and crispy duck fat bruschetta. Vegetarian options include twice-baked leek and spinach soufflé, and garlic grilled asparagus.
“The applewood smoked oysters are a house specialty,” says Allison. “We use fresh local oysters harvested just a few miles away in Westcott Bay and smoke them over applewood chips. They’re a real favorite. Another popular dish is our Steak Diane. It’s a New York steak sautéed with shallots, Dijon mustard, brandy, cream, and black pepper. We’ve been in business for 15 years and this is the only entrée that has been on the menu the entire time.”
Her most unusual dish might be hot chili chocolate soup. “It sounds strange at first,” she says, “but it is quite delicious. I compare it to a molé sauce, which is a spicy chocolate-peanut sauce. The soup has a deep roasted, spicy flavor, the chocolate is really a background flavor, like a sprinkle of cinnamon in coffee.”
Allison has an extensive background in the restaurant business. In addition to overseeing the daily operations, she is also the head chef. She was trained at the California Culinary Academy, and has worked in restaurants in the Caribbean, Hawaii, Massachusetts, and San Francisco. Recently she completed a course in artisan breads at the San Francisco Baking Institute.
She uses mostly local ingredients and has her own large, private garden where she grows the herbs and edible flowers used in her dishes. She also grows some produce, mostly the exotic varieties that are hard to find on local farms.
The property also has a story. Over 100 ago it was a way station for horses and buggies going from San Juan Harbor to Roche Harbor. The main cross-island road went right through what is now the parking lot. The main building was originally a carpenter’s shop though it was built more recently.
As with the food, the wine selection is excellent. An ‘82 Rothschild Chateau Lafite is perhaps the most well known wine on the list, but there are many other vintners to choose from.
“Our wine list is always changing,” says Allison. “We offer a wide variety of wines, and quite a few from areas other than France and California. We have a couple of wonderful wines from San Juan Vineyards here on the island.” They typically offer wines from New Zealand, Australia, Italy, Washington, and Oregon.
For a taste of the exotic, join us on our San Juan Islands-6 Day or San Juan Islands-4 Day tours. Both offer dining at Duck Soup Inn as well as several other wonderful restaurants. You can order whatever you like off the menu, so go ahead: Indulge yourself!
← Read about our San Juan Islands-6 Day tour