Fathoms • At the Inn at Spanish Head • Lincoln City
Chef Kenneth W. Martin
There’s a new face at Fathoms Restaurant, on the 10th floor of the Inn at Spanish Head. It belongs to Kenneth W. Martin, who took the reins as executive chef in June. You may have a hard time catching it, though, as this month is probably the busiest of the coast’s high summer season.
Fortunately, Martin knows his way around. He’s actually returning to the Fathoms kitchen, which he ran for four years before he was lured away to Salishan Spa and Golf Resort eight years ago.
“We are delighted to have Chef Martin back at the Inn,” said Susan Burr, the hotel’s general manager. “His exceptional knowledge and use of indigenous resources will add a fresh perspective in our menu selections in the restaurant, bar and for banquets.”
Martin is a graduate of the San Francisco Culinary School, and worked at The Westin St. Francis Hotel in San Francisco and The Westin Mission Hills in Rancho Mirage, Calif., before moving to the Northwest. In his tenure at Salishan, he established menus for three restaurants and managed banquet food production.
At Fathoms, Chef Martin will be managing service of breakfast, lunch and dinner, plus a lounge menu, room service and banquet operations. Through the summer, that includes the Inn at Spanish Head’s famous Champagne Sunday Brunch Buffet.
“With his in-depth culinary experience on the coast, visitors and those who live here all year round, will enjoy a wide variety of dining experiences from the casual to celebrating any type of special occasion,” Burr said.
It’s brunch time
Fathoms Restaurant, perched in the bluff at Spanish Head, is known for its stunning, 180-degree view of the ocean, Siletz River and Salishan Spit. On summer Sunday mornings, however, you’ll have a hard time pulling your eyes off the buffet table.
The Sunday Champagne Brunch Buffet, a panorama of chilled seafood and cold salads that leads to a row of silver roll-top chafing dishes filled with hot bacon, sausage, ham and eggs. It’s a hearty visage of biscuits and gravy, roasted country potatoes, house-made pastries, and even a tureen of fresh clam chowder.
While you’re there, you might even do a little people watching, as you observe the servers at the “action stations” making omelettes to order, pouring batter into waffle irons, steaming milk for coffee drinks, or carving thick slices of prime rib.
The Fathoms Sunday brunch is one of the few places on the central coast to find bagels and lox, along with other smoked seafood, capers, cream cheese and other accoutrements. Next to this platter are deep bowls of steamed Dungeness crab legs and tasty prawns, on ice. Specialties include eggs benedict, poached eggs over English muffins with Canadian bacon and fresh Hollandaise sauce, and salmon in a dill cream sauce. You can select hearty dishes like pork loin with pineapple and sweet country-style ham, or nibble on imported cheeses and crackers. You can finish (or start, if you like) with Desserts by Barb, a table full of delights like lemon pudding, devils food cake, marble cheesecake and fruit tarts. The price, $23.95 for adults, includes fresh-squeezed orange juice, sparkling champagne and coffee.
Not in the mood for brunch? How about “linner”? Fathoms serves an Early Bird Menu every day from 4 to 5:30 p.m. These dishes come with a cup of clam chowder or soup of the day, or a house salad.
Among the choices are Dungeness crab cakes with Asian mustard sauce, grilled salmon with an orange-chipotle glaze, and buttermilk parmesan chicken with a sage supreme sauce. It also features chicken skewers, served with aioli and Romescu sauce, and a plate full of fish and chips. The prices range from $10.95 to $14.95.
The Inn at Spanish Head also invites you to try nibbles in the lounge, which has its own Spanish-inspired menu. Try the Stuffed Piquillo Peppers, with smoked halibut, mascarpone cheese, fresh herbs and sun-dried tomatoes, or the Bacon-Wrapped Dates, with Valdeon bleu cheese. They also have beach favorites like steamed clams, clam chowder, burgers and shrimp cocktail.
Fathoms Restaurant and Bar, on the 10th floor of the Inn at Spanish Head, is located at 4009 SE Hwy. 101 in Lincoln City. Fathoms is open daily for breakfast, lunch and dinner. The Champagne Brunch Buffet will be offered from 9 a.m. to 1:15 p.m. every Sunday through Labor Day weekend. The price is $23.95 for adults, $13.95 for children ages 5 to 12, and free for children under 5. For details and reservations, call 541-996-2161 or 800-452-8127. Book lodging reservations and learn more about the hotel at spanishhead.com.
Fortunately, Martin knows his way around. He’s actually returning to the Fathoms kitchen, which he ran for four years before he was lured away to Salishan Spa and Golf Resort eight years ago.
“We are delighted to have Chef Martin back at the Inn,” said Susan Burr, the hotel’s general manager. “His exceptional knowledge and use of indigenous resources will add a fresh perspective in our menu selections in the restaurant, bar and for banquets.”
Martin is a graduate of the San Francisco Culinary School, and worked at The Westin St. Francis Hotel in San Francisco and The Westin Mission Hills in Rancho Mirage, Calif., before moving to the Northwest. In his tenure at Salishan, he established menus for three restaurants and managed banquet food production.
At Fathoms, Chef Martin will be managing service of breakfast, lunch and dinner, plus a lounge menu, room service and banquet operations. Through the summer, that includes the Inn at Spanish Head’s famous Champagne Sunday Brunch Buffet.
“With his in-depth culinary experience on the coast, visitors and those who live here all year round, will enjoy a wide variety of dining experiences from the casual to celebrating any type of special occasion,” Burr said.
It’s brunch time
Fathoms Restaurant, perched in the bluff at Spanish Head, is known for its stunning, 180-degree view of the ocean, Siletz River and Salishan Spit. On summer Sunday mornings, however, you’ll have a hard time pulling your eyes off the buffet table.
The Sunday Champagne Brunch Buffet, a panorama of chilled seafood and cold salads that leads to a row of silver roll-top chafing dishes filled with hot bacon, sausage, ham and eggs. It’s a hearty visage of biscuits and gravy, roasted country potatoes, house-made pastries, and even a tureen of fresh clam chowder.
While you’re there, you might even do a little people watching, as you observe the servers at the “action stations” making omelettes to order, pouring batter into waffle irons, steaming milk for coffee drinks, or carving thick slices of prime rib.
The Fathoms Sunday brunch is one of the few places on the central coast to find bagels and lox, along with other smoked seafood, capers, cream cheese and other accoutrements. Next to this platter are deep bowls of steamed Dungeness crab legs and tasty prawns, on ice. Specialties include eggs benedict, poached eggs over English muffins with Canadian bacon and fresh Hollandaise sauce, and salmon in a dill cream sauce. You can select hearty dishes like pork loin with pineapple and sweet country-style ham, or nibble on imported cheeses and crackers. You can finish (or start, if you like) with Desserts by Barb, a table full of delights like lemon pudding, devils food cake, marble cheesecake and fruit tarts. The price, $23.95 for adults, includes fresh-squeezed orange juice, sparkling champagne and coffee.
Not in the mood for brunch? How about “linner”? Fathoms serves an Early Bird Menu every day from 4 to 5:30 p.m. These dishes come with a cup of clam chowder or soup of the day, or a house salad.
Among the choices are Dungeness crab cakes with Asian mustard sauce, grilled salmon with an orange-chipotle glaze, and buttermilk parmesan chicken with a sage supreme sauce. It also features chicken skewers, served with aioli and Romescu sauce, and a plate full of fish and chips. The prices range from $10.95 to $14.95.
The Inn at Spanish Head also invites you to try nibbles in the lounge, which has its own Spanish-inspired menu. Try the Stuffed Piquillo Peppers, with smoked halibut, mascarpone cheese, fresh herbs and sun-dried tomatoes, or the Bacon-Wrapped Dates, with Valdeon bleu cheese. They also have beach favorites like steamed clams, clam chowder, burgers and shrimp cocktail.
Fathoms Restaurant and Bar, on the 10th floor of the Inn at Spanish Head, is located at 4009 SE Hwy. 101 in Lincoln City. Fathoms is open daily for breakfast, lunch and dinner. The Champagne Brunch Buffet will be offered from 9 a.m. to 1:15 p.m. every Sunday through Labor Day weekend. The price is $23.95 for adults, $13.95 for children ages 5 to 12, and free for children under 5. For details and reservations, call 541-996-2161 or 800-452-8127. Book lodging reservations and learn more about the hotel at spanishhead.com.
