Shaker + Spear

Perfectly seared scallops atop a bed of creamy saffron risotto, finished with a lemon-herb butter sauce.

Locally sourced wild salmon, grilled to perfection and served with roasted seasonal vegetables and a dill-yogurt sauce.

Spicy blackened rockfish, nestled in warm corn tortillas with crunchy cabbage slaw, avocado crema, and pickled onions.

Linguine pasta tossed with a medley of fresh mussels, clams, shrimp, and calamari in a rich tomato and white wine sauce.

A rotating selection of six Pacific Northwest oysters, served on the half shell with mignonette and fresh horseradish.

Tender halibut cheeks pan-fried and served with a vibrant pea and asparagus risotto, drizzled with a light lemon vinaigrette.

Warm, creamy dip featuring Dungeness crab and artichokes, served with toasted baguette slices for dipping.