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, 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, blue cheese crumbles, tomatoes & bacon tossed with honey mustard dressing. 11.
WINTER KALE SALAD
Kale, roasted pumpkin seeds, pancetta, and dried cherries with roasted shallot vinaigrette and shaved Parmesan cheese. 12.
PORTOBELLO SPINACH SALAD
Braised Portobello mushroom served sliced on a bed of spinach with soft boiled egg, crumbled bleu cheese and warm bacon vinaigrette. 16.
*Add the following to any salad*
6oz. grilled chicken breast 6.
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.
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 caper rosemary aioli and mixed greens with shaved fennel. 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 Whidbey Island mussels steamed with white wine, garlic, fresh fennel, , butter and leeks. Served with garlic bread. 16.
CALAMARI AL A ROMANO
Tender calamari flash fried and tossed with oven roasted tomatoes, red onion and fresh basil. Served with chipotle aioli. 15.
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, 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. 26.
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.
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 25.
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.
Lamb shanks braised in a spiced beef bone stock. 25.
DUCK WITH CHERRIES
Truffle marinated duck breast with garlic, shallots and cherry chutney. Served with Parmesan risotto. 26.
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.
Thinly sliced pork, pan seared and finished with a buttery mushroom Marsala sauce. 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. 25.
Clams, mussels, salmon, cod and prawns, simmered into a stew with crushed tomato, fish stock, fennel, celery, oregano, red pepper flakes and white wine. 26.
Rotini Pasta with Greek olives, artichoke hearts, tomato, capers, feta cheese & spinach in a white wine sauce. Served with garlic bread. 21.
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.
MUSHROOM MARSALA RISOTTO
Flavorful medley of mushrooms with oven roasted tomatoes and garlic, folded with creamy Arborio rice in a rich Marsala cream sauce. 22.
Polenta topped with sautéed mushrooms, red bell peppers, tomato, olives, artichoke hearts, capers and balsamic dressing. 22.
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. 20.
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.
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.
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.
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.