Dinner
Monday - sunday 4pm - 9pm
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BREAKFAST
(Mon-Sat 7am-11am)
SUNDAY BRUNCH
(7am-3:30pm)
LUNCH
(Mon-Sat 11:30am-4:00pm)
DINNER
(Mon-Sun 4:00pm-9:00pm)
DESSERT
HAPPY HOUR
(Daily 3pm-6:00pm)
DRINKS
WINE LIST
CATERING MENU
Reservations strongly recommended for Brunch, Lunch & Dinner.
360.392.5510
Executive Chef | Ashley Kovacevich
Appetizers
BURRATA CAPRESE | 14
tangerine oil, tomatoes, basil, balsamic
glaze, grilled bread gfo
KALBI SHORT RIBS | 18
asian pear marinade, grilled green onions, cucumber salad gf
CRAB CAKES | 19
dungeness crab mix, arugula,
ancho-lime aioli gf
URI BURI TUNA | 16
pan seared tuna, yogurt with bay leaf, garlic, sautéed onion, cherry tomatoes gf
STEAMED MUSSELS | 19
penn cove mussels, chorizo, coconut milk, garlic, ginger gfo
OYSTERS on the HALF SHELL* | MARKET
half dozen raw oysters, mignonette granita gf
GREENS & BOWLS
add grilled free range chicken | 7
add marinated tempeh | 5
grilled wild caught salmon, grilled steak,
or sautéed prawns | 12
grilled wild caught jerk halibut | 15
SOUP du JOUR | cup 7 | bowl 10
SEAFOOD CHOWDER | cup 9 | bowl 14
new england style, fresh market catch, clams, parmesan toast
HOUSE SALAD | 12
mixed greens, blueberries, asian pear, feta cheese, pecans, lemon-basil vinaigrette gf
CAESAR SALAD | 12
romaine, parmesan cheese,
caesar dressing, croutons, pine nuts gfo
PIER COBB SALAD | 19
dungeness crab, mixed greens, romaine,
bacon, cucumber, tomatoes, asparagus, artichoke hearts, boiled egg, chili-avocado dressing gf
ENTREES
GRILLED HALLOUMI PASTA | 28
herbed pasta, zucchini, edamame,
fried capers, halloumi cheese
add grilled free range chicken | 7
add marinated tempeh | 5
grilled wild caught salmon, grilled steak,
or sautéed prawns | 12
grilled wild caught jerk halibut | 15
FALL LINE FISHERIES
WILD SOCKEYE* | 38
6 oz, melon salsa, asparagus, berbere seasoned sweet potato wedges gf
DIABLO HALIBUT* | 40
6 oz, corn, poblano, red onion, cilantro,
cherry tomatoes, seasoned black beans,
cotija, diablo sauce
SEA SCALLOPS* | 38
yuzu marinated scallops, snow peas, sweet peppers, edamame, watermelon radish, arcane mushrooms, ginger-sesame soba noodles
CIOPPINO* | 36
scallops, prawns, mussels, clams,
market catch, tomato-fennel broth gf
AIRLINE CHICKEN* | 36
frenched chicken breast, mustard cream sauce, broccoli, crushed new potatoes with capers, pink peppercorns, roasted garlic gf
RIBEYE* | 45
10oz, chimichurri, zucchini, red peppers,
sweet corn spoon bread
KEENAN’S BURGER* hand formed chuck beef patty | 18 garbanzo patty | 17 choice of cheese, arugula, tomato chutney, red onion,
red pepper aioli, avenue bread brioche bun
add bacon 5 | add sautéed mushrooms 3 | gluten free bun 2
SHARABLE SIDES
mushroom risotto - crushed new potatoes
with herbs seasonal vegetables - lemon-garlic quinoa | 9 ea