CHECK OUT OUR WEEKLY WINTER SPECIALS
LIGHTER FARE & things to share…
TWO SOUPS DAILY
One is always vegetarian. Served with fresh baguette.
Cup 4. / Bowl 6.
NEW ENGLAND STYLECLAM CHOWDER
Cup 5./ Bowl 6.
HOUSE SALAD
Organic field greens, figs, candied walnuts, pickled red onions, tossed in champagne vinaigrette & garnished with Bulgarian goat cheese. 7.
SESAME TOFU SALAD
Baby spinach, basil, cilantro, daikon radish, carrots and cucumber tossed with seared tofu and our warm sesame vinaigrette. 8.
CAESAR SALAD
Classic Caesar with crunchy organic romaine, fresh croutons & Parmesan cheese. 7.
WASHINGTON APPLE SALAD
Organic romaine, diced apples, candied walnuts, blue cheese crumbles, tomatoes, bacon & honey mustard dressing. 10.
Warm Salmon Panzanella Salad
Organic mixed greens tossed with wild Coho salmon, grilled baguette, fresh mozzarella, basil, cherry tomato and warm balsamic vinaigrette, topped with shaved parmesan cheese. 12.
WILD MUSHROOM STRUDEL
Sautéed wild mushrooms and goat cheese rolled in flaky pastry. Served on a bed of greens tossed with pine nuts, fresh basil, olive oil and balsamic reduction with roasted tomatoes. 13.
~ Add the following to any salad: grilled chicken breast 4. ~ black tiger prawns 6. ~ crab cake 6. ~ salmon filet 10.
MEDITERRANEAN SAMPLER
Soft pita bread served with house made hummus and tabbouleh salad, marinated olives, artichoke hearts, fresh mozzarella cheese, cherry tomatoes and sliced cucumber. 13.
SESAME GREEN BEANS
A big bowl of green beans quick seared with sesame oil, soy sauce, & red chili flakes. 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 and served atop our house slaw. 13.
DUNGENESS CRAB CAKES
Dungeness crab cakes with lemongrass buerre blanc, fresh cilantro, pickled ginger & plum sauce. 2 for 13. or 3 for 17.
SESAME AHI
Sesame encrusted sashimi grade Ahi tuna, pan seared & served with a flavorful sherry miso glaze. 13.5
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. 15.
MT. TOWNSEND CHEESE PLATE
A tasting of our local Mt. Townsend Creamery’s cheeses served with amaretto cherries, fresh fruit & spiced nuts. 14.
MAIN COURSES
We use only 100% all natural pork, lamb, chicken, organic certified Angus beef & ocean caught fish.
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 roasted organic fingerling potatoes, wild rice pilaf or roasted garlic mashed potatoes. 23.
2009 Cooper Mountain, “Reserve” Chardonnay, Willamette Valley, Oregon 9.
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 roasted organic fingerling potatoes, wild rice pilaf or roasted garlic mashed potatoes. 25.
2010 Coiron, Malbec, Mendoza, Argentina 8.
HALIBUT NEWS!
We are taking a short break from serving halibut on our menu, but don’t worry it will be back soon. We are doing our part to help halibut sustainability. You can help too by not consuming halibut for three months to help them get back on their “feet”.
Thank you!
FILET MIGNON
Center cut tenderloin grilled to your liking and topped with Dijon horseradish compound butter and balsamic reduction. Served with roasted organic fingerling potatoes, wild rice pilaf or roasted garlic mashed potatoes. 30.
2009 Charles Smith, “Velvet Devil” Merlot, Columbia Valley, Washington 8.
CILANTRO GINGER LIME PRAWNS
Seven jumbo Black Tiger prawns sautéed in our famous cilantro ginger lime butter with red bell peppers, served over spinach with rice & vegetables. 22.5
2010 Giesen, Sauvignon Blanc, Marlborough, New Zealand 7.
PORT BRAISED LAMB SHANK
Australian lamb shank braised in port wine with root vegetables & pomegranate molasses. Served with roasted organic fingerling potatoes, wild rice pilaf or roasted garlic mashed potatoes. 22.
2008 Peter Lehmann, Shiraz, Barossa, Australia 9.
OUR FAMOUS FISH & CHIPS
This is where it all began in 1989! A little fish and 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 12 oz. 4. or 16 oz. 5.
TRUFFLED DUCK
Truffle marinated duck breast pan-seared to your liking, served with buerre blanc, amaretto cherries & Pecorino Romano risotto. 25.
2009 Montoya, Pinot Nior, Monterey, California 8.
LAVENDER PEPPER AHI
Sashimi grade Ahi rubbed with our lavender pepper blend, seared rare on a bed of baby organic field greens with apricot curry dressing and rice pilaf. 22.
2009 Bogel, Old Vine Zinfandel, California 7.
STUFFED CHICKEN BREAST
Chicken breast stuffed with prosciutto and smoked gouda topped with a light roasted red pepper coulis, served with Parmesan risotto. 20.
2008 Powers, Syrah, Columbia Valley, Washington 9.
NORTHWEST CIOPPINO
Hearty robust red seafood stew made with lingcod, pacific snapper, salmon, prawns, & manila clams with garlic bread. 24.
2009 La Carraia, Sangiovese, Umbria, Italy 7.
PASTAS
Dungeness Crab Ravioli
Hand made pasta stuffed with fresh Dungeness crab & boursin cheese tossed with slow roasted tomato, basil, onion & creamy red pepper coulis 25.
2009 Cooper Mountain, “Reserve” Chardonnay, Willamette Valley, Oregon 9.
SMOKED SALMON VODKA PENNE
Sautéed onion, basil, caper and roasted tomato tossed with fresh spinach, white king smoked salmon and penne pasta in an Absolute penne vodka sauce. 16.5
Grey Goose Martini with a Twist 8.
FETTUCCINI ALFREDO
Fettuccini tossed in creamy Alfredo Sauce. 15.
Add: grilled chicken breast. 4. or black tiger prawns. 6.
2010 Kris, Pinot Grigio, Venezia, Italy 8.
SWEET & SPICY BOLOGNESE
Spicy Italian sausage and beef bolognese with sweet bell peppers served over rotini with a side of garlic bread. 17.
2009 La Carraia, Sangiovese, Umbria, Italy 7.
AND MORE…
BASIL ZUCCHINI POLENTA
Grilled polenta topped with fennel, peppers, onions, mushrooms, bell pepper and zucchini in a creamy basil pesto sauce. 18.
2010 Oak Grove. “Reserve” Viognier, California 7.
AUTUMN VEGETABLE RISOTTO
Italian Arborio folded into a medley of root vegetables, roasted tomato, fresh basil and thyme. Topped with our house made pesto of basil and pine nut. 16.5
2009 VinEcol, Torrontes, Mendoza, Argentina 8.
WILD MUSHROOM, LEEK AND RICE CAKES
These “fritters” are drizzled with Dijon cream sauce & served with fresh seasonal vegetables. 18.5
LENTIL BURGER
Our famous hand formed lentil & nut patty on a Kaiser bun with lettuce, tomato & onion. Served with a salad of field greens, cucumbers, tomatoes, carrots and your choice of dressing. 12.5
BACON BACON BURGER
House made bacon stuffed burger patty topped with bacon, pickled red onions & smoked Gouda cheese. Served on a Pane d’Amore bun with tomato, lettuce, pickle & our original burger sauce with French fries. 14.
SILVERWATER BURGER
1/2 lb. Painted Hills beef patty on a Pane d’Amore bun with tomato, lettuce, onion, pickle & our original burger sauce. Served with French fries. 12.5 Add choice of cheese. 1.5
FISH TACOS
Fresh soft corn tortillas with chili Pacific Snapper, fresh pico de gallo, cilantro ginger lime butter and cabbage. 17.
