Dinner Menu

Dinner Menu

 

LIGHTER FARE & things to share…

HOMEMADE SOUP
Served with fresh baguette.
Cup  4. / Bowl  6.

NEW ENGLAND STYLE CLAM CHOWDER
Cup  5. / Bowl  7.

HOUSE SALAD
Organic field greens, strawberries, sliced almonds, pickled red onions, champagne vinaigrette and chevre goat cheese.  7.5

CAESAR SALAD
Classic Caesar with crisp organic romaine, fresh garlic croutons and Parmesan cheese.  8.

SESAME TOFU SALAD
Baby spinach, basil, cilantro, daikon radish, green onion, carrots & cucumber tossed with seared tofu and warm sesame vinaigrette.  11.

WASHINGTON APPLE SALAD
Organic romaine, diced apples, candied walnuts, blue cheese crumbled, tomatoes & bacon tossed with honey mustard dressing.  11.

~ Add the following to any salad:
6oz grilled chicken breast  5.
five black tiger prawns  7.
crab cake 5.
7oz salmon filet 13.

DUNGENESS CRAB TRIFLE
Dungeness crab meat with avocado mascarpone, poached tiger prawns, house preserved lemon and caramelized shallots.  16.

HOOD CANAL OYSTERS
Semolina dusted fried oysters with 2 dipping sauces- roasted garlic aioli and cocktail sauce. 15

MUSHROOM STRUDEL
Sautéed wild mushrooms & goat cheese rolled in flaky pastry on a bed of greens with pine nuts, fresh basil, olive oil, balsamic reduction and roasted tomatoes.  13.

MEDITERRANEAN SAMPLER
Soft pita bread served with house made hummus & tabbouleh salad, marinated olives, artichoke hearts, dolmathes, fresh mozzarella cheese, cherry tomatoes & sliced cucumber.  13.

SESAME GREEN BEANS
A big bowl of green beans quick seared with sesame oil, soy sauce, & red chili flakes. A house favorite.  9.

ARTICHOKE PATE
Our unique blend of artichoke hearts, Parmesan cheese & garlic served hot with grilled pita bread or baguette.  10.

GRAND MARNIER PRAWNS
Succulent tempura prawns tossed in Grand Marnier aioli & served atop our light & crunchy house slaw.  13.

DUNGENESS CRAB CAKES
Two Dungeness crab cakes with lemongrass buerre blanc, fresh cilantro, pickled ginger & plum sauce.  2 for 13.

SESAME AHI
Sesame encrusted sashimi grade Ahi tuna, pan seared & served over finely shredded cabbage with a flavorful sherry miso glaze and pickled ginger.  16.

STEAMED MANILLA CLAMS
Fresh Hood Canal clams steamed with chorizo, slow roasted tomato, lemon zest & fresh lemon thyme in a white wine, clam nectar, garlic & herb broth.  Served with garlic bread.   16.

MAIN COURSES
We use only 100% all natural pork, lamb, chicken, organic certified Angus beef & line caught fish.  Entrée Sides are a choice of: Garlic Mashed Potatoes, Roasted Red Potatoes or Rice Pilaf.

SALMON FILLET
The finest troll-caught wild Coho from the fishing vessel Cape Cleare, seasoned with our house blend secret spice & braised in white wine.  Served with a choice of side & fresh vegetables.  25.
2011 Montoya Pinot Noir, Monterey, CA.

NEW YORK PEPPER STEAK
Hand carved 12oz New York steak prepared to your liking topped with Silverwater’s original green peppercorn mushroom cream sauce.  Served with your choice of side & fresh vegetables.  29.
2010 Michael Pozzan Cabernet Sauvignon, Sonoma County, CA.

HAZELNUT HALIBUT
Pan seared Alaskan halibut with our slightly sweet hazelnut cream sauce & roasted hazelnuts.  Served with your choice of side & fresh vegetables.  Market Price
2010 Powers Viognier, Columbia Valley, WA.

FILET MIGNON
Center cut tenderloin grilled to your liking with Dijon horseradish compound butter & balsamic reduction.  Served with your choice of side & fresh vegetables.  31.
2011 Novelty Hill Merlot, Columbia Valley, WA.

CILANTRO GINGER LIME PRAWNS
Seven jumbo Black Tiger prawns sautéed in cilantro ginger lime butter with bell peppers, served over spinach with rice & vegetables.  22.
2013 Cono Sur Sauvignon Blanc, Chile

PORT BRAISED LAMB SHANK
Australian lamb shank braised in port wine with root vegetables & pomegranate molasses.  Served with your choice of side & fresh vegetables.  24.
2011 Zenato Valpollicella, Veneto, Italy

LAVENDER PEPPER AHI
Six ounces of sashimi grade ahi rubbed with our lavender pepper blend, seared rare on a bed of baby organic field greens with apricot curry dressing & rice pilaf.  24.
2011 Thurston Wolfe “Howling Wolfe” Zinfandel, Horse Heaven Hills, WA.

TRUFFLED DUCK
Marinated duck breast pan-seared to your liking, served with buerre blanc, amaretto cherries, light truffle oil & Pecorino Romano risotto & fresh vegetable.  27.
2012 Pierre Henri Muscadet, Loire, France

OUR FAMOUS FISH & CHIPS
This is where it all began in 1989!  A little fish & chips shack on an old ferry dock…Fresh Lingcod in our famous lemon & dill batter.  Served with French fries & fresh coleslaw.
2 piece. 13.  or  3 piece. 16.
Try with our local IPA from PT Brewery!

STUFFED CHICKEN BREAST
Chicken breast stuffed with prosciutto & smoked gouda, lightly breaded & baked.  Served over roasted red pepper coulis with Parmesan risotto & fresh vegetable.  21.
2012 Powers, Syrah, Columbia Valley, Washington 

AND MORE…

DUNGENESS CRAB RAVIOLI
Hand made pasta stuffed with fresh Dungeness crab & boursin cheese in a slow roasted tomato, basil, onion & creamy red pepper coulis with garlic bread.  25.
2012 San Juan Chardonnay, Yakima Valley, WA.

NORTHWEST FLORABUNDA
Fresh assortment of fish, shellfish and prawns tossed with fresh black pepper linguini, white wine, garlic, fresh tomatoes, capers and house made basil pesto. 25.
2011 Kris Pinot Grigio, Venezia, Italy

ATHENIAN PASTA
Rotini Pasta with Greek olives, artichoke hearts, tomato, capers, feta cheese & spinach in a white wine sauce with garlic bread.  17.
2011 Kris, Pinot Grigio, Venezia, Italy

GRILLED POLENTA STACK
Grilled polenta cakes, fresh mozzarella, roasted tomatoes and grilled eggplant with house-made basil pesto and red pepper coulis.  16.
2013 Powers Viognier, Columbia Valley, WA.

FETTUCCINI ALFREDO
Fettuccini tossed in creamy Alfredo Sauce.  15.
Add: grilled chicken breast.  5.  or  black tiger prawns.  7.
2012 San Juan Chardonnay, Yakima Valley, WA.

TUSCAN STEAK SALAD
Center cut bistro filet cooked to your liking with Tuscan oil served over mixed greens, pickled onion, crumbled blue cheese, tomato and basil vinaigrette.  18.
2011 Thurston Wolfe “Howling Wolfe” Zinfandel, Horse Heaven Hills, WA.

LEMON ASPARAGUS RISOTTO
Italian Arborio folded into a medley of shallots, white wine, asparagus, house preserved Meyer lemon and thyme with a dash of cream with chiffonade basil and toasted one nuts.  Topped with shaved asiago parmesan and lemon zest. 18.
2012 August Kesseler Riesling, Pfalz, Germany

WILD MUSHROOM, LEEK AND RICE CAKES
These “fritters” are drizzled with Dijon cream sauce & served with fresh seasonal vegetables.  18.
2012 San Juan Chardonnay, Yakima Valley, WA.

LENTIL BURGER
Our famous hand formed lentil & nut patty on a Pane d’Amore Panini bun with lettuce, tomato & onion.  Served with a salad of field greens, cucumbers, tomatoes, carrots & your choice of dressing.  13.

BACON BACON BURGER
House made bacon stuffed certified Angus burger patty topped with bacon, pickled red onions & smoked Gouda cheese.   Served on a Pane d’Amore Panini bun with tomato, lettuce, pickle & our original burger sauce with French fries.  15.

SILVERWATER BURGER
1/2 lb. all natural certified Angus beef patty on a sesame seed bun with tomato, lettuce, onion, pickle & our original burger sauce with French fries.  13.
Add: Swiss, pepper jack, smoked gouda, brie or cheddar cheese. 1.5
Add Avocado 2.5

FISH TACOS
Chili rubbed red snapper served with house made pico de gallo, cilantro ginger lime cabbage, tomatoes, lime & soft corn tortillas.  17.  Add avocado 2.5

 

*When preparing your food we use the freshest, finest ingredients available. The Washington health advisory requires us to inform you that any under cooked or raw food can be hazardous to your health.

 

 

 

 

Comments are closed.