Traditional creamy New England-style clam chowder – gluten-free!
Cup $5, Bowl $8
Pacific Northwest style creamy salmon chowder – gluten-free!
Cup $6, Bowl $9
Large oysters floating in Louis’ original seasoned stew milk – gluten-free!
Cup $7, Bowl $10, Double-bowl $12, Triple-bowl $14
Tiny bay shrimp in our famous seasoned stew milk – gluten-free!
Cup $7, Bowl $10
Dungeness crab in our famous seasoned stew milk – gluten-free!
Cup $9, Bowl $17
Oysters, crab, and shrimp in our famous season stew milk – gluten-free!
Cup $10, Bowl $19
A traditional bed of shredded iceberg lettuce over mixed greens. Trimmed with hard-boiled eggs, cucumber, tomatoes, and black olives. Served with our in-house thousand island dressing.
No meat $10, Chicken $15, Bay Shrimp $16, Smoked Salmon $17, Dungeness Crab $20
Romaine lettuce tossed with croutons, Parmesan cheese, and Caesar dressing.
Half $7, Full $10, Chicken $15, Bay Shrimp $16, Smoked Salmon $17, Dungeness Crab $20
Cucumber, radish, carrot, and roasted red peppers served over a bed of mixed greens.
Half $6, Full $9, Chicken $14, Bay Shrimp $15, Smoked Salmon $17, Dungeness Crab $19
Chopped kale tossed in our house citrus vinaigrette then topped with roasted beets, quinoa, sweet pickled onions, Feta cheese, and roasted seasonal nuts.
Large Ekoni Oysters grown in Willapa Bay lightly breaded and fried then tossed with Cajun seasoning. Served on a toasted hoagie roll with lettuce, and remoulade sauce.
Wild caught clams lightly breaded and fried. Served on a toasted hoagie roll with lettuce, and house made tartar sauce.
Alaskan Wild Caught True Cod lightly breaded and fried. Served on a toasted bun with lettuce, and house made tartar sauce.
Chicken marinated in seasoned buttermilk, lightly breaded and fried. Served on a toasted bun with bacon, pickles, lettuce, and mayonnaise.
Three handmade patties seared on a cast iron grill and smothered with Tillamook cheese. Served on a toasted bun and topped with lettuce, tomato, onion, pickles, and thousand island dressing.
House made bean and black rice patty seared on a cast iron grill and topped with lettuce, tomato, pickles, onions, mustard, ketchup, and veganaise. Served on a toasted bun.
18% gratuity added for parties of 6 or more.
Maximum of two checks per party.
* Any item with our house made aioli sauce or caesar dressing contains raw egg.
*Consuming raw or under-cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
The Wachsmuth family has owned and managed Dan and Louis Oyster Bar for five generations. Since 1991, Doug Wachsmuth (a third-generation owner), has owned and operated the restaurant with the help of Doug’s brother Tuck (who retired in 2006). In 2001, Doug's sons, Ted & Keoni, became owners along side their father. Additionally, many of Louis' descendants have worked at various positions within the restaurant, helping to keep family in the family business!Read More
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