Dinner Menu

Dinner Menu

STARTERS

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.

HOUSE SALAD
Organic baby greens, fresh strawberries, toasted almonds, pickled red onions, Champagne vinaigrette and chèvre goat cheese. 7.5

CAESAR SALAD
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, blue cheese crumbles, tomatoes & bacon tossed with honey mustard dressing. 11.

DUNGENESS CRAB LOUIS
Crisp romaine, Dungeness crab, hard boiled egg, pickled asparagus, tomatoes, olives and zesty Louis dressing.  17.

ARUGULA AVOCADO SALAD
Spicy arugula with dried cherries and shaved fennel tossed with our creamy ginger avocado dressing, dusted with Parmesan and toasted pistachios.  10
.

*Add the following to any salad*
6oz. grilled chicken breast 5.
Five black tiger prawns 7.
Crab cake 5.
7oz. salmon filet 13.

BUTTERMILK FRIED ARTICHOKE HEARTS
Atichoke hearts tossed in buttermilk and tempura flour, fried and tossed with Parmesan cheese.  Served with chipotle aioli.
13.

SESAME SNAP PEAS
Crunchy snap peas 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. 15.

DUNGENESS CRAB CAKES
Two Dungeness crab cakes with hazelnut aioli and mixed greens with shaved fennel. 2 for 14.

SESAME AHI
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 Whidbey Island mussels steamed  with fresh fennel, Pernod, butter and leeks. Served with garlic bread. 16.

CALAMARI AL ARUGULA
Tender calamari flash fried and tossed with wilted arugula
. Served with rosemary caper aioli. 15.

CHEVRE HEAVEN
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.

MAIN COURSES
We use only 100% all natural pork, lamb, chicken, 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.

NEW YORK PEPPER STEAK
Hand carved 12oz certified Angus beef 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.

 FLAT IRON
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. 

RACK OF LAMB
Flavorful lavender and pepper marinatedn6 bone rack, grilled to your liking
. 32. 

HAZELNUT HALIBUT
Fresh Northwest halibut, served with our famous slightly salty and sweet hazelnut cream sauce.  Market Price.

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.

NORTHWEST FLORABUNDA
All of our seafood and shellfish in a light al fresco sauce with fresh vegetables and fresh black pepper linguini.
25.

 CHICKEN PUTTANESCA
Tender chicken breast pan seared and baked in a traditional puttanesca sauce, served over a bed of fresh linguini
. 23.

ATHENIAN PASTA
Rotini Pasta with Greek olives, artichoke hearts, tomato, capers, feta cheese & spinach in a white wine sauce. Served with garlic bread. 17. 

MT TOWNSEND CLAM PASTA
Local Manilla clams steamed with white wine, garlic, roasted tomatoes, clam nectar and thyme, tossed woth fettuccini and topped with grated Mt Townsend smoked campfire cheese
. 24.

WILD RICE AND LEEK CAKES
Savory rice, leek, mushroom and sage cakes drizzled with Dijon cream and caramelized onions. 20
.

FETTUCCINI ALFREDO
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.

LENTIL BURGER
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.

ARTICHOKE CHICKEN
Grilled chicken breast topped with artichoke pate, roasted red bell pepper, fresh mozzarella and basil aioli on a soft brioche bun.  Served with French fries.  13.

SILVERWATER BURGER
1/2 lb. certified Angus 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.

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

 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.

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