On the Half Shell

6-12 Selections Available Seasonally

Island Gold Oysters – St. Peters Bay, Prince Edward Island, Canada

Kumamoto Oysters – Netarts Bay, Oregon

Blue Point Oysters – Norwalk, Connecticut

Appetizers

Traditional Jumbo Prawn Cocktail

Lump Crab Cake with Tartar Sauce

Yellowfin Tuna Seared Very Rare
with Asian Cucumber Salad

Fried Calamari with Three Dipping Sauces

Panfried Willapa Bay Oysters with Tartar Sauce

Soups and Salads

New England Clam Chowder

Seasonal Mixed Greens with Balsamic Vinaigrette

Cobb Salad with Crab, Bay Shrimp and Bay Scallops

Caesar Salad with Parmesan and Garlic Crostini

The Wedge with Iceberg Lettuce,
Blue Cheese, Tomato and Cucumber

Hearts of Romaine Caesar Salad with Garlic Croutons

Meat and Shellfish

Slice Sirloin Steak, with Red Wine Demi Glaze

Shrimp Pomodoro – Roasted Tomato
Sauce served over Linguini

San Francisco Seafood Stew
with Mussels, Clams, Fin Fish and Crab

Mixed Steamer Dinner with Clams and Mussels
in a Garlic Broth

Whole Live Main Lobster –
Steamed and Served with Drawn Butter

Steak and Lobster Combination –
7 oz Top Sirloin and Half Stuffed Lobster,
and for Dessert, Our Signature Crème Brulee

Seafood Specialties

Atlantic Salmon - New Brunswick, Canada -  Roasted on a Cedar Plank with Northwest Berry Sauce

Yellowfin Tuna - Panama City, Florida -  Seared VERY RARE with Asian Cucumber Salad and Nori Rice Roll

Sea Scallops - Georges Bank, Massachussetts - Seared with Prosciutto, Mushrooms and Asiago Cheese

Tilapia - San Jose, Costa Rica - Cashew Crusted with Jamaican Hot Rum Butter

Scarlet Snapper - Key West, Florida - Pepper Parmesan Crusted with Passionfruit Vinaigrette

Atlantic Salmon - New Brunswick, Canada - Stuffed with Blue Crab, Bay Shrimp and Brie Cheese

Featured Wild Seafood

Lobster Ravioli with Pan Roasted Mushrooms
in a Cognac Tomato Cream Sauce

Chilean Sea Bass – South Georgia Island Fishery -
served with Miso Broth and Udon Noodles

Alaska King Crab Legs – Steamed with Drawn Butter
sourced from the “Early Dawn” Fishing Vessel,
as seen on the Discovery Channel’s “Deadliest Catch”

Walleye Pike – Lake Erie, Canada - Cornmeal
Crusted Served with a Sweet Potato Hash

Wild Mixed Grill – Alaskan Sockeye Salmon,
Chilean Sea Bass, Crab Cake and for Dessert,
our Signature Crème Brulee

Traditional Seafood Entrees

Grilled Halibut with Dijon Mustard
and Smoked Honey Butter

Tilapia – San Jose, Costa Rica -
Parmesan Crusted with Fresh Lemon and Capers

Atlantic Salmon – Bay of Fundy, Canada - Roasted
on a Cedar Plank with a Northwest Berry Sauce

Seafood Fettuccine Alfredo – Shrimp and
Bay Scallops in a Parmesan Garlic Cream Sauce

Blue Lump Crab Cakes –
Served with Wild Rice and Tartar Sauce

Jumbo Shrimp – Texas Gulf Coast - Deep Fried
Served with Cocktail Sauce and Cole Slaw

Schlafly Pale Ale Battered Cod Fish and Chips –
Beer Battered with Fries and Cole Slaw

Swordfish “Casino” – Islamorada, Florida -
with Blue Crab, Bacon and Bell Peppers and Spaetzal

Bacon Wrapped Shrimp – Texas Gulf Coast - 
served with a Spicy Sweet Potato Hash’