JUST THE BEGINNING
TWO SOUPS DAILY
One is always vegetarian. Served with fresh baguette.
Cup 5.5 / Bowl 7.
NEW ENGLAND STYLE CLAM CHOWDER
Cup 5.5 / Bowl 7.
HOUSE SALAD
Organic field greens, strawberries, candied walnuts, pickled red onions, tossed in champagne vinaigrette & garnished with Bulgarian goat cheese. 7.
SPINACH & MANGO SALAD
Organic baby spinach tossed with fresh mango & avocado chutney in blood orange vinaigrette & Mt. Townsend's Fromage Blanc. 9.
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.
~ Add the following to any salad: Grilled chicken breast 4. ~ Black tiger prawns 6. ~ Crab cake 6. ~ Salmon filet 10.~
LIGHTER FARE & things to share...
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.
HAZELNUT HALIBUT
Fillet of halibut from the cold Alaskan waters, served with our slightly sweet hazelnut cream sauce. Served with roasted
organic fingerling potatoes, wild rice pilaf or roasted garlic mashed potatoes. 27.
2009 Oak Grove, "Reserve" Viognier, California 7.
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 (or, a staff favorite, tossed with black pepper linguini 23.)
2009 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.
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.
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.
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.
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.
APRICOT GLAZED SALMON
Our salmon fillet glazed with apricot & topped with radish & jicama slaw. Served with roasted organic fingerling potatoes, wild rice
pilaf or roasted garlic mashed potatoes. 24.
2009 San Juan, Reilsing, Yakima Valley, Washington 8.
POMEGRANATE CHICKEN
Supreme cut chicken breast atop lemon buerre blanc & parmesan risotto drizzled with pomegranate reduction. 20.
2008 Powers, Syrah, Columbia Valley, Washington 9.
PAN FRIED OYSTERS
Hand breaded fresh local Hood Canal oysters, pan-fried to golden brown, served with tartar and cocktail sauces & your choice of roasted
fingerling potatoes, wild rice pilaf or roasted garlic mashed potatoes. 22.
2008 Kris, Pinot Grigio, Venezia, Italy 8.
PASTAS
NORTHWEST FLORABUNDA
A Silverwater classic returns. A light combination of lingcod, pacific snapper, salmon, halibut, prawns, & manila clams
tossed with black pepper linguini, fresh tomato, basil pesto, capers, garlic and white wine. Topped with Parmesan cheese. 24.
2009 Kris, Pinot Grigio, Venezia, Italy 8.
DUNGENESS CRAB RAVIOLI
Handmade pasta stuffed with fresh Dungeness crab & boursin cheese tossed with slow roasted tomato, basil, onion, red
bell pepper & white wine butter sauce. 25.
2009 Cooper Mountain, "Reserve" Chardonnay, Willamette Valley, Oregon 9.
SEA SCALLOP PAPPARDELLE
Seared sea scallops served atop fresh pappardelle tossed with caramelized leeks and Anjou pear in lemoncello cream. 24.
2007 Argyle, "Reserve" Nuthouse, Chardonnay, Willamette Valley, Oregon 12.~ Chef Tiffany's Favorite
FETTUCCINI ALFREDO
Fettuccini tossed in creamy Alfredo Sauce. 15. Add: grilled chicken breast. 4. or black tiger prawns. 6.
2009 Kris, Pinot Grigio, Venezia, Italy 8.
AND MORE...
MEDITERRANEAN POLENTA
Grilled polenta topped with sautéed red bell pepper, capers, spinach, mushrooms, & balsamic basil sauce. 18.
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 Kaiser roll with tomato, lettuce, pickle & our original burger sauce with French fries. 14.
SILVERWATER BURGER
1/2 lb. Painted Hills beef patty on a Kaiser roll 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.
GYROS
Grilled beef & lamb gyro meat on a soft pita with tzatziki sauce, tomato, cucumber and feta cheese. 1 for 9. or 2 for 16.
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.
