| |
| FIRST
COURSE |
DAILY
SELECTION
FRESH SHUCKED OYSTERS |
2.25 each |
| BOSTON CLAM CHOWDER OR OUR FEATURE SOUP |
7.00 |
CAESAR
SALAD
(with chicken or shrimp
add 4.00)
|
7.50 |
SEASONAL GREEN SALAD
with Mandarin orange
vinaigrette |
7.00 |
 SPINACH SALAD
candied salmon, garlic croutons, pine nuts & cherry tomatoes, lemon olive oil vinaigrette
|
12.00 |
SPICY THAI CHICKEN SALAD
with julienne vegetables over rice noodles |
13.25 |
TRIO OF TARTARE
ahi tuna, salmon and scallops, soy wasabi sauce |
12.00 |
TIGER
PRAWN & BABY SHRIMP COCKTAIL
lobster oil dipping sauce |
12.75 |
SALMON-CRAB CAKE
paired with pecan coleslaw |
12.50 |
SAUTÉED MUSSELS & CLAMS
main course, with french fries & mayonnaise
|
14.50
17.50
|
SEAFOOD PLATER FOR ONE OR MORE
oyster, mussels, tiger prawns, scallops, candied salmon, crab claws & crisp vegetables |
17.00/
per person |
| |
|
|
|
|
| MAIN
COURSE |
oven baked pork shank
marinated in tandoori paste, served with young carrot & mashed potato,
finished with beef demi |
18.50 |
BRAISED WEST
COAST SCALLOPS
lemon pepper feuillete, julienne of vegetables, creamy chive sauce |
17.75 |
malaspina shrimp & prawn risotto
in a crispy parmesan cup |
16.00 |
WARM SEAFOOD
SALAD
scallops, prawns, shellfish and assorted fish over crisp romaine, Caesar dressing |
17.25 |
WEST COAST BOUILLABAISSE
market fish, shellfish, and julienne vegetables, in a lightly spiced
tomato and fennel broth |
18.50 |
SEAFOOD
PASTA
Italian parsley & garlic linguine tossed in extra virgin Greek olive oil,
diced roma tomatoes, basil, smoked black cod, mussels & clams |
16.50 |
grilled local albacore tuna
served with avocado, tomato & potato salad, accented with tamarind sauce
|
16.95 |
chicago style butler steak
served with a yellow flesh baked potato
|
19.00 |
TRIO OF SHELLFISH
jumbo prawns, sweet digby scallops and an Alaskan king crab leg |
41.95 |
cedar plank wild bc salmon
served with organic greens tossed in hazelnut vinaigrette |
18.50 |
CANNERY FISH & CHIPS
fresh cod filet coated with tarragon panko crumbs,
oven baked & served with traditional tartare sauce |
21.00 |
SMOKED ALASKAN BLACK COD
over lemon butter sauce |
29.95 |
SALMON WELLINGTON
a Cannery Classic - local salmon, fresh shrimpmeat and mushroom duxelle, baked in golden puff pastry, Pinot Noir sauce |
25.00 |
|
|
