The menu selections are agreed to by a consortium which includes Stone, the Inn Keeper, Frank Pustka, and the chef staff. Menu selections include appetizers, entrees covering fish, fowl and game as well as a vegetarian dish on occasion. There's also a trio of desserts, which range from lite to rich. The wine list leans heavily on the finer wines of the Northwest, although some classy Californian and French varieties are included as well. On occasion, the Inn provides live music to those dining, such as the classical cellist who was playing one evening during my stay.
Breakfasts reach well beyond the continental fare.
For those who like a full meal there are flap jacks, egg dishes and more featured daily. For those looking for a lighter plate, there is a buffet which includes fruit, baked goods and juices. Much of the food served at the Captain Whidbey Inn is locally grown - very locally grown. Depending on the season, the island itself has enough agriculture to provide many of the vegetables, fruits, fish, fowl and game, without having to venture beyond it's own boundaries. In the summer months, many of the vegetables, herbs and some fruits come right out of the plentiful gardens located just off the south side of the kitchen at the inn.