LIGHTER FARE & things to share…
Served with fresh baguette.
Cup 4. / Bowl 6.
NEW ENGLAND STYLE CLAM CHOWDER
Cup 5. / Bowl 7.
Organic field greens, figs, sliced almonds, pickled red onions, champagne vinaigrette and chevre goat cheese. 7.5
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.
CRAB AND BOURSIN STRUDEL
Dungeness and rock crab rolled in flaky pastry with creamy French boursin cheese, served on a bed of mixed greens with pine nuts, fresh basil, lemon viniagrette and roasted tomatoes. 16.
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.
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. 16.
DUNGENESS CRAB CAKES
Two Dungeness crab cakes with lemongrass buerre blanc, fresh cilantro, pickled ginger & plum sauce. 2 for 13.
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.
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.
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.
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.
Pan seared Alaskan halibut with our slightly sweet and salty hazelnut cream sauce & roasted hazelnuts. Served with your choice of side & fresh vegetables. Market Price
CILANTRO GINGER LIME PRAWNS
Seven jumbo Black Tiger prawns sautéed in cilantro ginger lime butter with bell peppers, served over spinach with rice & vegetables. 23.
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.
Marinated duck breast pan-seared to your liking, served with buerre blanc, amaretto cherries, light truffle oil & Pecorino Romano risotto & fresh vegetable. 27.
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. 22.
Rotini pasta tossed with sauteed broccoli and zucchini in a gorgonzola cream sauce. Topped with toasted walnuts 18.
Rotini Pasta with Greek olives, artichoke hearts, tomato, capers, feta cheese & spinach in a white wine sauce. Served with garlic bread. 17.
2011 Kris, Pinot Grigio, Venezia, Italy
Grilled polenta topped with sauteed mushrooms, red bell peppers, artichoke hearts, fresh tomato, Italian and Greek olives, capers, fresh basil and spinach. Topped with shaved Parmesan cheese. 16.
Fettuccini tossed in creamy Alfredo Sauce. 15.
Add: grilled chicken breast. 5. or black tiger prawns. 7.
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.
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.
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.
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
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.