Dinners

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Our favorite source is near Taiwan. We suggest lightly coated             24

and fried

Petrale/locally sourced, lightly breaded & pan fried                              26  

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        29

garlic, tomato, celery & white wine

Usually sourced from the Gulf of Mexico, wild                                        28
large order                                                                                                 34

Willapa Bay's best! ... from Washington beds. Lightly breaded & 

deep-fried                                                                                                  26
pan fried                                                                                                    28

Tender strips of East coast sea clams, breaded and fried                      19                      

 Solid chicken breast strip, breaded and fried                                         19 

Local when available, otherwise from Alaska or Washington.  

succulent pan fried                                                                                    28 

Marinated, grilled whole chicken breast, with optional sauteed             18 mushrooms or grilled onion

Our scallops are the REAL THING! From Northeastern U.S.,                  28

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

Our own recipe. Served with roasted red pepper/ginger aioli               26    

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, 2 pound average, u-crack                             MKT  

Delectable seafood medley of salmon, prawns, halibut, calamari,       33 scallops, oysters

Succulent tail steamed and served with melted butter                          42 

One of the leanest cuts of meat, full of flavor, not the most tender
8 oz - 24 

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

produces no more than 4-6 lbs of this delicacy
8 oz - 29 

The favorite of many and certainly our most marbled offering
12 oz - 32 

Wow! Naturally raised pork (Carlton, Oregon). Nice 10 oz                      18

porterhouse cut. Bone in, broiled and served medium to 

medium-well with no-sugar added applesauce

Steamed with garlic, tomato, celery & white wine                                   15

3-4 pieces of steamed in the shell                                                        MKT

Grilled, Fried, Sauteed or Cajun                                                                 13

6-8 served out of the shell; steamed sauteed or cajun                           19                                                                

Delicately steamed, butter finish                                                           MKT