Quimby's Restaurant is Closed
QUIMBY'S full service lounge featured a full bar with all of your favorite cocktails and after dinner drinks.
A fine selection of Northwest wines to choose from, with microbrews on tap in a warm, comfortable, casual setting. You could enjoy a meal or an appetizer in a delightful smoke free environment.
This was their website. Content is from the site's 2004 archived pages.
According to Yelp Quimby’s Restaurant is closed.
Satisfy your appetite with our hearty dinners.
Chef de Cuisine Armando Martinez combines local and Northwest ingredients for the very best in fine yet casual dining.
The freshest seafood, meats, herbs, and produce, all artfully prepared.
Quimby’s Catering, the premier Central Oregon Coast caterer, will take the guesswork out of your next catered event. We begin by meeting you, discussing your needs, and subsequently planning your meal from appetizers to desserts. Fresh ingredients, local whenever possible, are always used in preparing for your event.
Quimby’s Catering offers you the choices needed to make your special event a truly memorable affair. The menu ideas below or your own custom crafted menu will enable you to enjoy a superb, hand crafted meal at the location of your choice
Availability of Our Restaurant for Your Event
Quimby’s Restaurant is available for your special event. We will close the restaurant to accommodate larger parties. Our capacity is 70 seated and approximately 90 standing. Please call for more information.
Given adequate advance notice, we can arrange a tasting of our catering menu before you decide to order. We charge $10 per item, providing enough for 2 to sample. We will deduct 50% of these charges if we cater an event for you.
Our Menu Ideas
Quimby’s offers buffet, plated, or meals dropped off for you to serve. You may even pick-up your food service at the restaurant. Below are some ideas to give you an example of the type of food we prepare. Prices will be dictated by your choices and the amount of items you require. Luncheons are available and can be discussed when you call.
HOW TO FIND US
FROM HIGHWAY 101:
Turn west at the light at the corner of Highway 20 (Olive Street) and Highway 101. Continue toward the ocean for three blocks. Cross SW Coast Street. Quimby's Restaurant is on the right at the corner of Olive and Cliff Streets, across from the Newport Performing Arts Center.
In Historic Nye Beach.
FROM THE INTERNET:
Thanks to the magic of SEO, we are very findable online. Search for our name, our menu, of location or go directly to quimbysrestaurant.com. TNG/Earthling's Bob Sakayama made that possible and is probably the reason you're reading this right now. He found us when he escaped New York City on a summer vacation in the NorthWest, and has taken upon himself to help us become more visible on the internet. He always orders the wild mushroom risotto and crispy oysters, w/ horseradish on the side.
|Dungeness Crab and Avocado Cocktail
Dungeness crab, diced avocado, salsa fresca, and crème fraîche
|Chef Mike’s Steamer Clams
1# of steamer clams in a broth of white wine, lemon, tomato, green onion, lots of garlic, chili flakes, butter, a touch of cream and garlic bread for dipping
|Chef’s Crab Cakes
The best crab cakes you will ever taste – crab, herbs, sun-dried tomatoes, capers, garlic, shallots, roasted bells, lemon, and panko crumbs, with rémoulade sauce
|Armando’s Grilled Prawn and Avocado Salad
Baby mesclun greens, char grilled prawns, diced avocado, diced tomato, fresh basil and a lemon-balsamic vinaigrette
Thinly sliced tubes with tents, pressed into spicy flour and quickly deep fried
to a golden brown, served with chipotle mayonnaise
|Goat Cheese, Roasted Garlic, & Sun Dried Tomato Pesto
Freshly roasted garlic, sun dried tomato and pecan pesto, herbed goat cheese, and foccacia bread; put it together for a wonderful appetizer for two!
Served with freshly baked foccacia bread
Salad greens topped with Dungeness crab, rock shrimp, artichoke hearts,
tomato, egg, and avocado, served with traditional Louis salad dressing
|Smoked Salmon Caesar with Rock Shrimp
Chopped romaine hearts, freshly grated Parmesan cheese and croutons, tossed with our rich Caesar dressing, topped with house smoked salmon and rock shrimp
|With Grilled Chicken Breast
|Spinach Salad with Candied Hazelnuts
Baby spinach leaves tossed with candied hazelnuts, red onion, sliced
mushrooms, bacon, chopped egg and our raspberry balsamic vinaigrette
|Quimby’s Chef Salad
Baby mesclun greens, sliced ham, turkey, Swiss cheese, cheddar, grape
tomatoes, Kalamata olives, egg, and sliced avocado, with 1000 Island dressing
|Everything But The Kitchen Sink Salad
Avocado, diced tomato, chopped egg, bacon, chicken, salami, green onion,
hearts of palm, bell peppers, mushrooms, tossed with our balsamic vinaigrette and topped with cucumbers and crumbled gorgonzola cheese
|Thai Peanut Pasta with Chicken
Tender chunks of chicken breast in a saute with bell peppers, onions, button mushrooms, and a sweet and hot peanut sauce tossed with udon noodles
Salmon, prawns, bay scallops, and Alaskan cod in a lemon cream sauce with green onions, diced tomatoes, Parmesan cheese and saffron risotto
|Chicken or Rock Shrimp Alfredo
Tender bites of chicken breast meat, or rock shrimp, sautéed with mushrooms and green onions, in a rich parmesan cheese cream sauce with penne pasta
|Baked Smoked Salmon with Crab
Shiitake mushrooms, tomatoes, onions, house smoked salmon and Dungeness crab, tossed in a cream sauce with penne pasta, and baked with a Parmesan cheese crust
|Wild Mushroom Risotto
Sweet Arborio rice, slowly simmered in white wine and fresh vegetable
stock, filled with wild mushrooms, chanterelles, porcini and shiitakes,
shallots, garlic, lots of freshly shredded Parmesan cheese, finished with
butter and topped with frizzled leeks
|Chicken and Prawn Pesto Pasta
Tiger prawns and bite sized pieces of chicken breast in a sauté with onions,
tomatoes, shiitake mushrooms, fresh basil pesto, white wine and penne pasta
|Italian Pork Cutlets
Thin slices of pork loin stuffed with smoked mozzarella, prosciutto ham, and fresh sage, served with house mashed potatoes and a sauce of white wine, lemon, garlic, shallots, and toasted pine nuts
Served with freshly baked foccacia and your choice
of our soup, clam chowder or house salad
|Friday and Saturday are Prime Rib Nights at Quimby’s !!!
Mouth watering prime rib, served with a cheese and bacon filled twice baked potato, horsey sauce, freshly made au jus, and today’s vegetable
Our Cut, 10-11 ounces
|Smoked Rib Eye Steak
We quickly smoke a whole prime rib for the alder wood flavor, then cut the ribinto 11-12 ounce steaks; these are char broiled to your liking, then toppedwith a Gorgonzola cheese and rosemary compound butter, served with roasted garlic mashed potatoes and vegetables - a huge favorite brought back for you!
Sautéed and oven finished breast of chicken, with a light sun dried tomato
pesto cream sauce with prosciutto ham, fresh basil and garlic, served with
roasted garlic mashed potatoes and seasonal vegetables
|Quimby Burger - (without soup or salad 8.50)
One-half pound fresh ground chuck, our dressing, lettuce, tomato,
sweet pickle chips, and red onions, served with house fries; we cook
our patties medium rare, or to your specifications
|Stuffed Double Pork Chop
Stuffed with a roasted caramelized apple and shallot stuffing, sauced with
maple-balsamic glaze, served with roasted garlic mashed and vegetables
Filet Mignon with Tempura Prawns
|Crab-Stuffed Boneless Trout
Completely boneless, sauteed trout fillet with crab stuffing and a shrimp cream sauce, with lemon thyme Basmati rice pilaf
Oven roasted Atlantic salmon fillet with a marionberry Port wine reduction,roasted garlic mashed potatoes, and seasonal vegetables
Cold water oysters lightly dusted in rice flour and fried until crispy, served with our spicy chipotle mayonnaise, house rice pilaf and today's vegetable
|Alaskan Cod Fish and Chips
Tempura battered Alaskan cod pieces, served with house fries and spicy slaw
|Chef Mike’s Steamer Clams
2#’s of steamer clams in a broth of white wine, lemon, tomato, green onion, lots of garlic, chili flakes, butter and a touch of cream, served with a dish of today’s fresh vegetables, and garlicky grilled foccacia bread for dipping
|Chef's Crab Cakes
Crab, capers, roasted pepperes, fresh herbs, shiitake mushrooms, sun-dried tomatoes, lemon and panko bread crumbs, served with our remoulade style tartar sauce, rice pilaf and today's vegetable
Large prawns, diced tomatoes, green onions, sliced mushrooms, capers, garlic, and shallots in a white wine lemon butter sauce
|Quimby’s Seafood Stew
Today’s fresh fish, prawns, rock shrimp, calamari, scallops and clams, slowly simmered in a rich broth of tomatoes, onions, saffron, lemon and white wine
|Australian Cold Water Lobster Tail
Firm lobster meat, baked to absolute perfection, served with drawn butter, lemon, roasted garlic mashed potatoes and tonight’s vegetable selection
By the Glass
Redwood Creek Chardonnay 5.50
By the Bottle
Chardonnay, Hogue (WA) 18.00 Chardonnay, Edna Valley (CA) 22.00
Korbel Brut, 187 ml. (CA) 7.00
Pinot Noir, Stangeland (OR) 22.00
Quimby's Restaurant in Newport, Oregon is pleased to offer e-mail reservation requests to our dining guests.
Our e-mail is checked daily. Please send your request a minimum of 24 hours prior to your intended visit. You will receive a confirmation of your request via e-mail. Reservations must be confirmed by our office to get into the reservation book.
When sending your request, please include your name, the number in your party, and of course your requested date and time. We will do our very best to accommodate every request.
You can also phone in your reservation at (541) 265-9919 or toll free at 1-866-QUIMBYS (784-6297).
Thank you for contacting Quimby's Restaurant. We look forward to serving you!
Owner-Chef Mike Downing and The Quimby's Staff