Lighter fare & things to share…
HOMEMADE SOUP of the DAY
Served with fresh baguette.
Cup 4. / Bowl 6.
NEW ENGLAND STYLE CLAM CHOWDER
Cup 5. / Bowl 7.
Organic baby greens, fresh figs, toasted almonds, pickled red onions, Champagne vinaigrette and chèvre goat cheese. 7.5
Classic Caesar with crisp organic romaine, fresh & homemade garlic croutons, lemon and Parmesan cheese. 8.
WASHINGTON APPLE SALAD
Organic romaine, sliced green apples, candied walnuts, bleu cheese crumbles, tomatoes & bacon tossed with honey mustard dressing. 11.
ROASTED CHIOGGIA BEET AND SPINACH SALAD
Spinach, roasted chioggia beets, toasted pistachios, pickled onion and feta with Champagne vinaigrette. 9.
*Add the following to any salad*
6oz. grilled chicken breast 5.
Five black tiger prawns 7.
Crab cake 5.
7oz. salmon filet 13.
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. 15.
DUNGENESS CRAB CAKES
Two Dungeness crab cakes with hazelnut aioli and mixed greens with shaved fennel. 2 for 14.
Sesame encrusted sashimi grade Ahi tuna, pan seared & served over finely shredded cabbage with a flavorful sherry miso glaze, pickled ginger & wasabi. 16.
STEAMED MANILLA CLAMS AND PENN COVE MUSSELS
Fresh Hood Canal clams and mussels steamed with fresh fennel, Pernod, butter and leeks. Served with garlic bread. 16.
BUTTERMILK FRIED ARTICHOKE HEARTS
Artichoke hearts tossed in buttermilk and tempura flour, fried and tossed with parmesan cheese. Served with chipotle aioli. 12.
Four ounces of creamy goat cheese topped with a warm blend of roasted tomatoes, capers, pesto, Kalamata olives, and artichoke hearts. Served with crostini. 12.
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.
8oz certified Angus beef steak, grilled to perfection and topped with a horseradish Dijon compound butter. Served with your choice of side and seasonal vegetables. 25.
PROSCUITTO WRAPPED LING COD
Wild Alaskan Ling Cod wrapped in a thinly sliced prosciutto with Chardonnay creme, served with your choice of side and seasonal vegetables 21.
CILANTRO GINGER LIME PRAWNS
Seven jumbo Black Tiger prawns sautéed in cilantro ginger lime butter with bell peppers, served over spinach with rice & vegetables. 24.
PORT BRAISED LAMB SHANK
Succulent lamb shank braised in port wine with root vegetables & pomegranate molasses. Served with your choice of side & fresh vegetables. 24.
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.
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 & provolone, lightly breaded & baked. Served over roasted red pepper coulis with Parmesan risotto & fresh vegetable. 22.
Savory seafood stew with a medley of our fish and shellfish simmered in a seafood and tomato broth. 26.
LEMON OLIVE & HERB ROASTED CHICKEN
12oz airline chicken breast marinated in preserved lemon and fresh herbs, slow roasted with Greek and French olives and served with our choice of side and fresh vegetables. 22.
Rotini Pasta with Greek olives, artichoke hearts, tomato, capers, feta cheese & spinach in a white wine sauce. Served with garlic bread. 17.
PENNE PASTA PRIMAVERA
Penne pasta tossed with fresh seasonal vegetables and our house made basil pesto cream sauce. 20
Grilled polenta topped with sautéed mushrooms, red bell peppers, artichoke hearts, fresh tomato, Italian and Greek olives, capers, fresh basil and spinach. Topped with shaved Parmesan cheese. 17.
Fettuccini tossed in creamy Alfredo Sauce. 15.
Add grilled chicken breast. 5. or black tiger prawns. 7.
TUSCAN STEAK SALAD
Center cut bistro filet with Tuscan oil served over mixed greens, pickled onion, crumbled blue cheese, tomato and basil vinaigrette. 18.
Our famous hand formed lentil & nut patty on a brioche bun. With mixed greens, tomato & onion. Served with a salad of field greens, cucumbers, tomatoes, carrots & your choice of dressing. 12.
1/2 lb. Painted Hills beef patty with tomato, mixed greens, onion, pickle & our original burger sauce and served with French fries. 13.
Add Swiss, pepper jack, provolone, brie or cheddar cheese 1.5
Add Avocado 2.5
Substitute regular fries for sweet potato fries 2.
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
EXOTIC MUSHROOM AN, ROASTED TOMATO AND MARSALA RISOTTO
Exotic mushrooms sautéed with roasted tomatoes, finished with marsala & folded into creamy Arborio rice. 18.
*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.