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.

CAESAR SALAD
Classic Caesar with crisp organic romaine, fresh garlic croutons and Parmesan cheese.  7.5

SESAME TOFU SALAD
Baby spinach, basil, cilantro, daikon radish, green onion, carrots & cucumber tossed with seared tofu and warm sesame vinaigrette.  10.

WASHINGTON APPLE SALAD
Organic romaine, diced apples, candied walnuts, blue cheese crumbled, tomatoes & bacon tossed with honey mustard dressing.  10.

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

DUNGENESS CRAB LOUIS
Fresh Dungeness crab, hard-boiled egg, black olive & tomato over crisp organic romaine with garlic bread & zesty Louis dressing served on the side.  17.

JUMBO CRAB & PRAWN COCKTAIL
Fresh cracked Dungeness crab and three poached prawns with house made cocktail sauce over shredded cabbage. 16

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.  9.

MUSHROOM BRIE
Seasonal mushrooms sautéed with fresh thyme, red onion & a hint of lemon served over a wedge of triple crème brie cheese with garlic crostini.  12.

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
Dungeness crab cakes with lemongrass buerre blanc, fresh cilantro, pickled ginger & plum sauce.  2 for 13.  or  3 for 17.

SESAME AHI
One-quarter pound of sesame encrusted sashimi grade Ahi tuna, pan seared & served over cabbage with a flavorful sherry miso glaze.  15.

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.

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 & line caught fish.  Entrée Sides: 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 your choice of side & fresh vegetables.  24.
2010 Bonair, Chardonnay, Yakima Valley, Washington 8.

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.  27.
2010 Altano, Douro, Portugal  7.

HAZELNUT HALIBUT
Pan seared Alaskan halibut with our slightly sweet hazelnut cream sauce & roasted hazelnuts.  Served with your choice of side & fresh vegetables.  28.
2010 Watermill, Viognier, Columbia Valley, Washington  8.

FILET MIGNON
Center cut tenderloin grilled to your liking with Dijon horseradish compound butter & balsamic reduction.  Served with your choice of side & fresh vegetables.  30.
2011 Charles Smith, “Velvet Devil” Merlot, Columbia Valley, Washington 8.

CILANTRO GINGER LIME PRAWNS
Seven jumbo Black Tiger prawns sautéed in cilantro ginger lime butter with bell peppers, served over spinach with rice & vegetables.  22.5
2012 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 your choice of side & fresh vegetables.  23.
2012 Vinecol, Malbec, Mendoza, Argentina  9.

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.  23.5
2010 Bogel, Old Vine Zinfandel, California 7.

TRUFFLED DUCK
Marinated duck breast pan-seared to your liking, served with buerre blanc, amaretto cherries, light truffle oil & Pecorino Romano risotto & fresh vegetable.  26.
2010 Montoya, Pinot Nior, Monterey, California 8.

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 12 oz. 4. or 16 oz. 5.

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.
2011 Powers, Syrah, Columbia Valley, Washington 9.

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.
2011 Bonair, Chardonnay, Yakima Valley, Washington 8.

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 8.

FETTUCCINI ALFREDO
Fettuccini tossed in creamy Alfredo Sauce.  15.
Add: grilled chicken breast.  4.  or  black tiger prawns.  6.
2010 La Carraia, Sangiovese, Umbria, Italy  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.
2010 La Carraia, Sangiovese, Umbria, Italy  7.

LEMON ASPARAGUS RISOTTO
Italian Arborio folded into a medley of sautéed root vegetables, leeks, garlic, asparagus, house preserved Meyer lemon and thyme with a dash of cream.  Topped with shaved asiago parmesan and lemon zest. 18.
2011 Sur de los Andes, 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
2010 Watermill, Viognier, Columbia Valley, Washington  8.

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.  12.5

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.  14.

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.  12.5
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.

*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.

 

 

 

 

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