Dinners

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Our favorite source is near Taiwan. We suggest lightly coated             27

and fried

Petrale/locally sourced, lightly breaded & pan fried                              30  

We suggest sauteed or grilled. Usually Alaskan or Canadian,

but locally in season                                                                              MKT

2 lbs of little neck clams - fresh from Willapa Bay. Steamed with        34

garlic, tomato, celery & white wine

Usually sourced from the Gulf of Mexico, wild                                        34
large order                                                                                                 42

Willapa Bay's best! ... from Washington beds.                                         32  

Tender strips of East coast sea clams, breaded and fried                     21                      

Solid chicken breast strip, breaded and fried                                        22 

Local when available, otherwise from Alaska or Washington.  

succulent pan fried                                                                                   35 

Grilled Parmesan - Breaded chicken breast                                           22

Our scallops are the REAL THING! From Northeastern U.S.,                  33

Nova Scotia or Alaska. We suggest sauteed, cajun or fried

Our own recipe. Served with roasted red pepper/ginger aioli         MKT    

Local when available, otherwise from Alaska & Canada. We           MKT 

suggest broiled or sauteed

Mostly legs with some body meat. From Alaska - steamed in         MKT

the shell. Served with drawn butter 

Local or Alaska - served out of the shell. We suggest steamed       MKT or sauteed 

Local dungeness crab, u-crack                                                            MKT  

Delectable seafood medley of halibut, salmon, calamari, prawns,       36 scallops and oysters

Succulent cold water tail steamed and served with melted butter  MKT 

One of the leanest cuts of meat, full of flavor, not the most tender
8 oz - 32 

The "filet" and certainly the most tender, the average steer 

produces no more than 4-6 lbs of this delicacy
8 oz - 40 

The favorite of many and certainly our most marbled offering
12 oz - 40

Wow! Naturally raised pork (Carlton, Oregon). Nice 10 oz                     25

porterhouse cut. Bone in, broiled and served medium to 

medium-well with no-sugar added applesauce

Steamed with garlic, tomato, celery & white wine                                   16

3-4 pieces of steamed in the shell                                                        MKT

Grilled, Fried, Sauteed or Cajun                                                                 16

Served out of the shell; steamed sauteed or cajun                           MKT                                                               

Delicately steamed, butter finish                                                         MKT