A small owner chef restaurant in the heart of Orcas Island's Eastsound Village, Christina's has been a destination restaurant for over 28 years. In keeping with the island way of life, Christina Orchid and husband Bruce made their restaurant a haven of graciousness and hospitality. Christina's has been nationally acclaimed for a menu that features the best foods from the bounty of the NW region. Kudos from countless magazines and TV programs have made Christina's famous, but the enjoyment of each customer remains the ideal.

 
The Book

"I love Christina's Cookbook. It is graceful and painfully honest in areas where most cookbooks blur the edges. It is gracefully indigenous and ingenious and beautifully written."
—Jim Harrison, author of The Raw and the Cooked

"In Christina's Cookbook, she takes you on a very personal journey by way of her wonderful recipes. She has a passion for great ingredients and simple preparation and it is a pleasure to cook from her book."
—Eric Ripert, Executive Chef/Co-Owner, Le Bernardin, New York City

"In the sea of restaurant cookbooks, Christina's is an island from an island. From the story of her restaurant's creation to her reflections on oysters, her writing is so personal and engaging it's like sharing dinner conversation with a cherished friend. And in the storm of food bullied with big flavors, Christina's recipes shine with lovely simplicity and mouth-watering appeal. I love this book."
—Jerry Traunfeld, chef and author of The Herbfarm Cookbook



SUMMER Menu, 2008
(Sample only, changes often)
– Starters –

14.5 Judd Cove Oysters, lemon horseradish mignonette*+
12.5 Turkish scented pork tenderloin, sweet potato salad, roasted pistachios
7.5 Morning Star Farm Greens,grilled scallions,radishes, bread crumbs,verjus vinaigrette
12.5 Mo's shrimp cocktail~ 13.5
11.5 Antipasto
–
Small Plates –

16.5 pepper rubbed Lopez Island flatiron steak, frites, pepper aioli +
14.5 Seared Sea Scallops, saffron broth, frizzeled green garlic +
9.5 Maple Rock Mizuna, pecorino tartuffo, Oregon wildflower honey, salted almonds +
12.5 Truffled Grilled Asparagus, Poached Island Egg ~
– Large Plates –

34. tarragon mustard Alaskan king salmon, quinoa salad, sauce verte +
32. halibut,orange and oil cured olive salasd, beluga lentils
30. pimento chicken,chorizo bread pudding, sherry jus
31. lamb sirloin, potato and vegetable pie, remy
34 Harris Ranch NY steak, buttermilk onion ring,demi *

Maureen Mullen,executive chef/owner

Jami Plummer chef

Annie Sparks-Dempster pastry chef
items with a + include locally sourced ingredients items with a ( * ) may contain raw or undercooked meat,
eggs, or fish which can increase the risk of food borne illness.
State Law now mandates this information on all menus.
20% gratuity added to parties of 6 or more. No separate checks, please!

< Christina’s  |  www.christinas.net  |  Orcas Island  |  360-376-4904

 
Catering – 360.376.3208

 

Christina is the island's most practiced party planner, working with clients to create personalized festive celebrations; reunions, birthdays, weddings and fabulous parties of all types. From simple picnics to weddings with hundreds of guests, Christina and her staff have the desire and know-how to make your island event truly special. "Red Rabbit Farm" or your special location. 376-3208 for information



 
ZAGATSURVEY

  CHRISTINA'S
Porter Building  |  310 Main Street  |  2nd floor
(North Beach Road)
PO Box 1059  |  Eastsound  |  Orcas Island 98245
Tel: 360.376.4904
 It's easy to think you're in heaven; at Christina's, a cozy, waterside Orcas Island gem; "creative," "contemporary NW cuisine the highest-quality seafood" (much of it local), "a great wine list" and "a beautiful outdoor deck make for sophisticated fine dining that many rate 'the best in the San Juans'"; "don't let the outside fool you" warn those who've climbed the stairway to heaven above this remodeled former'30s gas station.

 
Location

  We are located 90 miles north of Seattle in Eastsound, Orcas Island.






Christina's has been a way of life for over 28 years. We have chosen to remain a small, personal restaurant because we feel the real art of the cuisine lies somewhere outside the realm of traditional business formulas and goals. Our use of fresh, indigenous products speaks of our pride in wines, produce and seafood of the Pacific.
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