| Dungeness Crab Cakes |
$10.95 |
with red pepper remoulade |
| Pan Fried Calamari Steak |
$7.95 |
with three dipping sauces |
| Prawns Grilled Scampi Style |
$9.95 |
with sauce remoulade |
| Steak Stuffed Portabello Mushroomq |
$7.95 |
with n.y sirloin, spinach garlic and gorgonzola cheese |
| Pan Seared Sea Scallops |
$9.95 |
with balsamic citrus glaze |
| Mussels |
$8.95 |
steamed in vermouth with butter and herbs |
| Seared Ahi, Sesame Encrusted |
$8.95 |
with pineapple melon salsa and wasabi |
| Scott's Seafood Chowder Cup |
$3.95 |
with sherry and fresh cracked black pepper |
| Scott's Seafood Chowder Bowl |
$5.95 |
|
| Spring Greens |
$7.50 |
in balsamic vinaigrette with fresh pear slices, bleu cheese crumbles and caramelized hazelnuts |
| Spinach Salad |
$7.50 |
in citrus pancetta vinaigrette with shrimp, goat cheese and cashews |
| House Salad |
$3.95 |
mixed spring greens with vegetables, croutons, and balsamic vanaigrette, ranch or bleu cheese dressing |
| Pacific Northwest Halibut |
$18.95 |
with black bean mango salsa, coconut jasmine rice and chefs vegetables |
| Wild Alaskan Salmon Filet |
$19.95 |
with blackberry sauce, coconut jasmine rice and chefs vegetables |
| Louisiana BBQ Shrimp |
$17.95 |
served over linguine |
| Dungeness Crab Cakes |
$21.95 |
with red pepper remoulade, coconut jasmine rice and chefs vegetables |
| Seafood Linguine |
$18.95 |
with sea scallops and prawns in a sundried tomato gorgonzola cheese sauce |
| Pan Seared Sea Scallops |
$19.95 |
with balsamic citrus glaze served over wilted baby spinach and pancetta, coconut jasmine rice and chefs vegetables |
| Chicken Tchoupitoulis |
$14.95 |
with andouille sausage cornbread stuffing and chefs vegetables |
| New York Sirloin Steak |
$22.95 |
with red onion confit, garlic bleu cheese, redskin mashed potatoes and chefs vegetables |
| Pork Tenderloin Medallions |
$15.95 |
with fuji apple chutney, garlic bleu cheese, redskin mashed potatoes and chefs vegetables |
| Petite Chateau Steak |
$21.95 |
with grilled prawns scampi style, garlic bleu cheese, redskin mashed potatoes and chefs vegetables |
| Frutti Di Mare |
$11.95 |
marinated shrimp, scallops, calamari and mussels served over spring greens with vegetables and croutons |
| Hanna's Rosemary Chicken |
$12.95 |
rubbed with a gremolata of rosemary, garlic, lemon and prosciutto served with a balsamic drizzle over coconut jasmine rice |
| Tuscan Seafood Stew |
$14.95 |
scallops, shrimp, mussels and seafood in a tomato, vermouth, vegetable and herb broth |
| Dungeness Crab Cakes |
$11.95 |
with red pepper remoulade, coconut jasmine rice and chef's vegetables |
| Pan Fried Calamari Steak |
$8.95 |
with three dipping sauce, coconut jasmine rice and chef's vegetables |
| Prawns Grilled Scampi Style |
$10.95 |
with sauce remoulade, coconut jasmine rice and chef's vegetables |
| Steak Stuffed Portabello Mushroom |
$8.95 |
with garlic bleu cheese, redskin mashed potatoes and chef's vegetables |
| pan Seared Sea Scallops |
$10.95 |
with garlic bleu cheese, redskin mashed potatoes and chef's vegetables- |
| Petite Chateau Steak |
$12.95 |
with garlic bleu cheese, redskin mashed potatoes and chef's vegetables |
| Mussels |
$9.95 |
steamed in vermouth with butter and herbs served over linguine |
| Seared Ahi, Sesame Encrusted |
$9.95 |
with pineapple melon salsa and wasabi, coconut jasmine rice and chef's vegetables |
| Soup and Salad |
$8.95 |
a bowl of scott's seafood chowder and a tossed salad with balsamic vinaigrette |
| Chocolate Something Cake |
|
with drunken cherries, toasted almonds and bittersweet chocolate glaze |
| Apple Cinnamon Nut Bread Pudding |
|
served warm with rum sauce |
| Hazelnut Cheese Cake |
|
with bittersweet chocolate drizzle |
| Mixed Wild Berry Crunch |
|
with almond whipped cream |
