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Dinner Served 4:00 pm to 9:00 pm |
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Appetizers |
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Pastas, Poultry & Vegetarian Fare |
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Salads & Soups |
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Seafood |
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Beef, Pork & Lamb |
















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Take-Out, On-Site Catering & Banquet Facilities available Call Port of Port Angeles to reserve. |


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Reservations Recommended
360.683.7510 888.640.7226 |


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Steamed Manila Clams In a fresh herb, garlic and white wine butter sauce |
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Fresh Oysters On the half-shell |
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Chicken and Cheese Pasta Purses Roasted red pepper pasta, stuffed with chicken and ricotta cheese in a prosciutto ham and Madeira cream sauce |
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Fried Calamari Caribbean spiced and flash fried, served with Coral Island cocktail sauce and mixed baby greens tossed in house-made Balsamic Vinaigrette |
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Crab and Shrimp Stuffed Mushrooms Mushroom caps stuffed with Dungeness crab and bay shrimp, topped with lemon butter sauce |
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Cheese Duo French baby brie and Cambazola baked and served with grape tomato relish and parmesan toast points |
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Grilled Prawns in an ancho chile and Chipotle crema |
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Oysters Rockefeller Local oysters baked with bacon spinach, parmesan and pernod cream |
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Northwest Salmon Cakes with roasted red pepper coulis, garlic lemon aioli and grape |
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House Salad and Soup du jour |
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Grilled Salmon Salad Grilled salmon filet on organic mixed greens tossed with prosciutto ham crisps, an dour house-made crouton in a buttermilk pistachio vinaigrette garnished with candied citrus peel |
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Seafood Salad Grilled tiger prawns and Dungeness crab with seasonal vegetables, garlic croutons and your choice of dressing |
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Grilled Chicken or Prawn Caesar Salad Grilled chicken or prawns and creamy Caesar dressing, hearts of romaine and house-made croutons with parmesan cheese finished with lemon and anchovy filets |
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Northwest Cioppino Clams, mussels, prawns, scallops, salmon and crab in a light tomato broth with fresh herbs and angel hair pasta |
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Baby Clams and Angel Hair Pasta In a white wine butter sauce with savory garlic and fresh herbs, garnished with fresh Manila clams |
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Seafood Fettuccine Salmon, prawns, scallops and crab in a French-style shallot and white wine cream sauce |
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Fettuccine Alfredo A traditional Alfredo with lots of parmesan cheese |
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Seasonal Vegetables Sautéed with extra virgin olive oil, fresh herbs, garlic and tomatoes tossed with fettuccine and shredded parmesan cheese |
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Grilled Chicken Breast Portobello raviolis in a Prosciutto ham, mushroom and Madeira cram sauce with a grilled chicken breast garnished with tomato concasse and shredded Parmesan cheese |
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Breast of Duck Served with a port wine and cherry-orange demi-glace |
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Cedar Planked Vegetables Seasonal vegetables tossed with extra virgin olive oil, seasoned and baked on a cedar plank |
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Chef’s Fresh Seafood of the Day Ask your server about today’s preparation |
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Cedar Planked Salmon Dry-rubbed salmon filet topped with Dungeness crab and triple citrus Riesling butter |
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Bouillabaisse Salmon, prawns, mussels, scallops, clams and crab in a traditional saffron and Madeira broth topped with a spicy rouille and parmesan toast points |
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Calamari Steak Amandine Flash-fried and finished in a garlic, roasted almonds and a white wine butter sauce |
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Crab Cakes Dungeness and Blue crab grilled crisp and served with grape tomato relish, roasted red pepper coulis, roasted garlic and lemon aioli |
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Coconut Crusted Prawns Jumbo tiger prawns encrusted in coconut and served with a gold tequila citrus dipping sauce |
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Dockside Prawns King-size South American white prawns baked with fresh garlic, white wine and butter |
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Prawns and Scallops Jumbo tiger prawns and jumbo sea scallops sautéed with Bermuda onions, mushrooms and chopped tomatoes finished with fresh herbs, garlic and white wine butter sauce |
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Dockside Paella Italian sausage, chicken, clams, mussels, prawns and crab, tossed with saffron infused Basmati rice and baby peas |
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Cedar Planked Steak With your choice of rib-eye or filet mignon, this Argentinean influenced dish is lightly spicy. The steak is rubbed with a combination of coffee and spices, finished on a cedar plank, then topped with a jalapeño garlic butter |
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Flat-iron Steak Seasoned and grilled, served with a roasted garlic and Cabernet demi-glace. Add grilled prawns |
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Filet Mignon Bacon-wrapped, seasoned and grilled, topped with a bleu cheese crust and served on a grilled Portobello mushroom cap with a Bordelaise sauce |
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Baby Back Ribs Full rack of tender ribs with house made applejack barbeque sauce |