LUNCH

lunch

Monday - Saturday 11:30am - 4pm

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BREAKFAST

(Mon-Sat 7am-11am)

SUNDAY BRUNCH

(7am-3:30pm)

(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

Make Reservations

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,