Steamed  Manila  Clams  In a fresh herb, garlic and white wine butter sauce

Fresh  Oysters On the half-shell

Chicken  and  Cheese  Pasta  Purses  Roasted red pepper pasta, stuffed with chicken and ricotta  cheese in a prosciutto ham and Madeira cream sauce

Fried  Calamari Caribbean spiced and flash fried, served with Coral Island cocktail sauce and mixed baby greens tossed in house-made Balsamic Vinaigrette

Crab and Shrimp Stuffed Mushrooms Mushroom caps stuffed with Dungeness crab and bay shrimp, topped with lemon butter sauce

Cheese  Duo French baby brie and Cambazola baked and served with grape tomato relish and parmesan toast points

Grilled Prawns in an ancho chile and Chipotle crema

Oysters Rockefeller Local oysters baked with bacon spinach, parmesan and pernod cream

Northwest Salmon Cakes with roasted red pepper coulis, garlic lemon aioli and grape

House  Salad  and  Soup  du  jour

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

Seafood  Salad Grilled tiger prawns and Dungeness crab with seasonal vegetables, garlic croutons and your choice of dressing

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

Northwest Cioppino Clams, mussels, prawns, scallops, salmon and crab in a light tomato broth with fresh herbs and angel hair pasta

Baby  Clams and Angel Hair Pasta In a white wine butter sauce with savory garlic and fresh herbs, garnished with fresh Manila clams

Seafood Fettuccine Salmon, prawns, scallops and crab in a French-style shallot and  white wine cream sauce

Fettuccine Alfredo A traditional Alfredo with lots of parmesan cheese     

Seasonal  Vegetables Sautéed with extra virgin olive oil, fresh herbs, garlic and tomatoes tossed with fettuccine and shredded parmesan cheese

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

Breast of Duck Served with a port wine and cherry-orange demi-glace

Cedar  Planked  Vegetables Seasonal vegetables tossed with extra virgin olive oil, seasoned and baked on a cedar plank

Chef’s  Fresh  Seafood  of  the  Day  Ask your server about today’s preparation

Cedar  Planked  Salmon Dry-rubbed salmon filet topped with Dungeness crab and triple citrus Riesling butter 

Bouillabaisse  Salmon, prawns, mussels, scallops, clams and crab in a traditional saffron and Madeira broth topped with a spicy rouille and parmesan toast points

Calamari  Steak Amandine Flash-fried and finished in a garlic, roasted almonds and a white wine butter sauce

Crab  Cakes Dungeness and Blue crab grilled crisp and served with grape tomato relish, roasted red pepper coulis, roasted garlic and lemon aioli

Coconut  Crusted  Prawns Jumbo tiger prawns encrusted in coconut and served with a gold tequila citrus dipping sauce

Dockside  Prawns  King-size South American white prawns baked with fresh garlic, white wine and butter

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

Dockside  Paella  Italian sausage, chicken, clams, mussels, prawns and crab, tossed with saffron infused Basmati rice and baby peas

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 

Flat-iron Steak Seasoned and grilled, served with a roasted garlic and Cabernet demi-glace.  Add grilled prawns 

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

Baby Back Ribs Full rack of tender ribs with house made applejack barbeque sauce