They’re not the dishes your mom made — unless she’s some sort of culinary genius.
Imagine pan-roasted duck breast with ghost squash puree and rhubarb mostarda. Or braised rabbit ragout with sunchokes, bacon hash, baby pac choi and roasted beech mushrooms.
And perhaps the best appetizers of all time: lightly smoked Columbia River sturgeon with picked parsnip chips over wild nettle puree.
Such are the typical, highly imaginative dishes at the Oystercatcher restaurant in downtown Coupeville.