
lunch
Monday - Saturday 11:30am - 4pm
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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
Starters
TRUFFLE FRIES | 11
shoestring fries, parmesan, truffle oil,
roasted garlic aioli
HUMMUS PLATTER | 13
lemon-garlic hummus, fresh vegetables, pita wedges, olives gfo
KALBI SHORT RIBS | 18
asian pear marinade, grilled green onions, cucumber salad
KANPACHI CEVICHE | 18
citrus marinade, onions, bell peppers,
mango chutney, corn tortilla chips
STEAMED MUSSELS | 19
penn cove mussels, coconut milk, chorizo, jalapeno, toast points gfo
CRAB CAKES | 19
dungeness crab mix, arugula,
ancho-lime aioli gf
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
SOUP & SALAD | 13.5
cup of today’s soup with choice of small salad
sub. seafood chowder 15.5
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
handhelds
served with your choice of fries, cup of soup, house, or caesar salad sub. truffle fries, chowder, or gluten free bread | 2
BARBECUE JACKFRUIT SANDWICH
half 12 | whole 16
vegan jackfruit, caribbean barbecue sauce, avocado, coleslaw, focaccia
BLACKENED FISH TACOS | 16
alaskan cod, napa cabbage, corn salsa, tortillas, ancho-lime aioli, chipotle salsa gfo
JERK HALIBUT SANDWICH | 20
sea to shore halibut, jerk seasoning, arugula, pickled red onion, mango chutney, avenue bread brioche bun gfo
CHICKEN BACON-RANCH SANDWICH
half 16 | whole 18
chicken breast, house bacon-ranch dressing, mozzarella, red onion, tomato, pepperoncini, romaine lettuce, grilled sourdough gfo
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
BLAT SANDWICH
half 12 | whole 16
thick cut bacon, romaine lettuce, avocado, tomato, diablo aioli, toasted sourdough gfo
Specialty PLATES
FISH & CHIPS | 19
three piece alaskan cod, light beer batter,
fries, tartar sauce, coleslaw
BUDDHA BOWL | 17
lemon-garlic quinoa, lion’s mane
mushroom “steak,” avocado, edamame, watermelon radish, broccoli sprouts
add grilled free range chicken | 7
marinated tempeh | 5
grilled wild caught salmon, grilled steak,
or sautéed prawns | 12
grilled wild caught jerk halibut | 15
DIABLO PRAWNS | 22
sautéed prawns, corn, poblano, red onion, cilantro, cherry tomatoes, black beans,
diablo sauce, cotija