SEAFOOD
served with hot sourdough bread
CEDAR PLANK SALMON 19.99
Fresh Pacific NW Salmon baked on a cedar plank then topped
with herb butter and served with rice pilaf and roasted broccolini spears
LAGER BATTERED FISH AND CHIPS 14.59
Fresh Pacific Snapper dipped in Fort George Brewery 1811 Lager beer batter
served with fresh cut fries, lemon and tartar
GRILLED SEAFOOD TRIO 21.99
Grilled Salmon with herb butter
Crab Cake with Cilantro Lime Aioli
Blackened Pacific Snapper with Aioli
served with garlic mashed potatoes
DUNGENESS CRAB STUFFED SALMON 23.99
Salmon stuffed with crab, cream cheese, spinach, artichoke
hearts, garlic and parmesan then baked and topped
with beurre blanc sauce and served with garlic mashed potatoes
FRESH DUNGENESS CRAB FROM OUR LIVE TANK 31.99
Fresh Dungenss Crab!! YOU CHOOSE YOUR OWN FROM OUR CRAB TANK
Seved with hot sourdough bread and garlic mashed potatoes
JUST THE CRAB WITH BUTTER AND LEMON 22.99
GARLIC LIME GRILLED PRAWN SKEWER 17.99
8 Prawns skewered and grilled and served with rice pilaf and broccolini spears
CRUNCHY PRAWNS 18.99
Large Prawns coated with panko and and fried. Served with garlic mashed potatoes,
cocktail sauce and lemon
HOUSE CIOPPINO 25.99
Prawns, clams, mussels, salmon, bay scallops, crab claw and
snapper in a rich tomato broth with Italian herbs. Truly the
"soul food" of the San Francisco waterfront!
"Chip in Chip in" was a call heard on the world famous Fisherman's Wharf in it's early hey day before World War II. This was a call for San Francisco's mainly immigrant fisherman, coming home with their catch for a communal fish stew prepared on the docks. Anything would do. A few clams or mussels, some snapper, a crab, anything to add to the fragrant stew that would soon be served to the "Club" of San Francisco fishermen who would sit and talk about the days catch and dunk sourdough bread into the rich broth. Eventually the broken English cries turned into chip-in-o, hence the name Cioppino.
Join us and take a dunk in our house Cioppino!!
STEAKS
served with hot sourdough bread and choice of Garlic Mashed or Baker and Roasted Broccolini
ALL OF OUR BEEF IS AGED A MINIMUM OF 28 DAYY AND IS CHOICE GRADE OR HIGHER
PRIME GRADE DRY AGED NEW YORK STEAK 23.99
Dry aged at Fulton Meat Company in Portland and cut to our specs
10 oz juicy and lean and topped with herb steak butter
CHICAGO STYLE BLUE CHEESE STEAK 20.99
10 oz Baseball cut of choice top sirloin marinated in our own
house made A-1 marinade and topped with melted blue
cheese butter
FIRE GRILLED CHOICE RIB EYE STEAK 24.99
10 oz Rib eye steak broiled and topped with herb steak butter. Chefs favorite!
KOBE BEEF CHOPPED STEAK WITH MUSHROOM
MERLOT SAUCE 14.99
10 OZ freshly ground beef steak, grilled and smothered in mushroom merlot sauce.
Served with garlic mashed potatoes
BACON WRAPPED FILET MIGNON 25.99
The most tender of all steaks and very lean. 7 oz choice grade Petite Filet wrapped
in bacon and the broiled the way you like it
Topped with herb steak butter
OTHER MEATY SPECIALTIES
ST. LOUIS SMOKED RIBS WITH JACK DANIELS BARBEQUE
Half Rack 15.99 Full Rack 23.99
Ribs rubbed in Mephis dust rub and smoked in our own fat boy smoker. Served with
fresh cut fries, uptown slaw and a side of Housemade Fort George Brewery
Cavatica Stout bbq sauce
FRIDAY AND SATURDAY NIGHTS ONLY
SLOW ROASTED PRIME RIB
12 OZ CUT 21.99
Top end of the Choice Beef, well marbled and slow roasted. Served with garlic peppercorn horseradish sauce and Au Jus. Choice of Garlic mashed or Baker. Available until sold out.
WE HAVE ROOM FOR GROUPS SO CALL AND MAKE YOUR RESERVATION NOW FOR THE BEST FOOD , SERVICE AND AMBIANCE IN SEASIDE!
