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Premium Steak House and Seafood Restaurant at Swinomish near Seattle | 13moons
13moons
TUESDAY-SUNDAY 5pm-10pm
Closed Monday
13moons captures the warmth of a lodge atmosphere combined with the unsurpassed flavors of hand-cut Alder wood grilled seafood, meats and the freshest flavors of the Northwest. The chefs hand-pick fresh seafood from the region, including sockeye and silver salmon, halibut, spot prawns, dungeness crab, an array of fresh shellfish, and take full advantage of Skagit Valley produce to prepare seasonal garnishes and create decadent vegetarian offerings.
13moons Wine & Spirits Lounge
Tuesday-Sunday 4pm-11pm
Daily Happy Hour 4pm-6pm
Features a modern bar with an abundant wine list and locally handcrafted beers as well as a fine selection of specialty martinis and cocktails, using the freshest products available.
Features a modern bar with an abundant wine list and locally handcrafted beers as well as a fine selection of specialty martinis and cocktails, using the freshest products available.
To book your reservation call toll free 1-855-794-6563 or local 360-588-3800
Daniel Van Norman
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Chef de Cuisine, is a native of the Pacific Northwest and has been working for the Swinomish tribe for 7 years. Mr. Van Norman is well known by the local tribal fisherman and an avid angler himself. Over the years, he has gained invaluable knowledge of how to identify the freshest seafood varieties, the availability and the best methods of preparation. Based on seasonal availability, he is an expert when it comes to finding the freshest local ingredients and is very familiar with native indigenous ingredients. Mr.Van Norman learned some of the latest trends in culinary world in Vancouver, Canada. Assisting several executive chefs, he acquired the knowledge and skills to create vibrant, yet elegant flavors with a contemporary presentation.
Michael Ludemann
Having grown up in a military family, Mr. Ludemann had the opportunity to experience many different styles of food from around the world. He found the fast paced and ever changing atmosphere of the food industry to be quite enjoyable. He started in fast food at a young age, which inspired him to attend culinary school and train under Head Chef/Owner, Martin Hahn at the Black Swan. His work includes opening Anthony's at Cap Sante Boat Haven in Anacortes, Seeds in LaConner, Chef at Sodexo of Marriott at Western Washington University, Executive Chef at Bellissima in Anacortes, and Willows Retirement Center in Bellingham. Whether catering a wedding for friends, food has always been his passion.
