Choose from three, four, or five courses of contemporary American cuisine.

Prix Fixe Menu

Delicious crab cakes served with a tangy sauce.

Crab Cakes

Award-winning clam chowder served in a sourdough bread bowl.

Clam Chowder in Sourdough Bread Bowl

A hearty seafood stew made with fresh catch.

Cioppino

Savory chicken dish cooked in a clay pot with rich flavors.

Claypot Chicken

Fresh fish grilled over mesquite for a smoky flavor.

Mesquite-Grilled Fish

Fried rice cooked with succulent crab meat.

Crab Fried Rice

Various pasta dishes made with fresh ingredients.

Pastas

Crispy fried calamari served with dipping sauce.

Fried Calamari

A signature dish of tender beef stir-fried with garlic, served with rice.

Shaking Beef

World-famous Dungeness crab roasted in a secret garlic sauce and served on a sizzling skillet.

Sizzling Iron Skillet Crab

Garlic Noodles

Delicious prawns cooked in a caramelized sauce.

Caramelized Tiger Prawns

Fresh salads made with seasonal ingredients.

Salads

Crab Chowder

Fresh Dungeness crab served with a variety of accompaniments.

Dungeness Crab

In a large bowl, combine arugula and cherry tomatoes. Drizzle with balsamic vinaigrette and toss gently to combine.

Prepare the Salad

Preheat the oven to 400°F (200°C). Place salmon fillets on a baking sheet. Drizzle with olive oil, season with salt and pepper, and juice half the lemon over the top. Bake for 12-15 minutes or until cooked through.

Cook the Salmon

Trim the ends of the asparagus and toss with olive oil, salt, and pepper. Roast in the oven alongside the salmon for the last 10 minutes.

Prepare the Asparagus

Spoon chocolate mousse into serving dishes. Top with fresh raspberries and garnish with mint leaves.

Serve the Dessert

Arugula

Cherry tomatoes

Balsamic vinaigrette

Salmon fillet

Asparagus

Olive oil

Lemon

Chocolate mousse

Raspberries

Mint leaves

In a large bowl, combine the fresh crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, and the egg. Mix gently until well combined.

Prepare the Mixture

Gradually fold in the breadcrumbs, mixing until the mixture holds together. Season with salt and black pepper to taste.

Add Breadcrumbs

Shape the mixture into small patties, about 2-3 inches in diameter.

Form the Cakes

In a large skillet, heat the olive oil over medium heat. Cook the crab cakes for about 4-5 minutes on each side, or until golden brown and cooked through.

Cook the Cakes

Remove the crab cakes from the skillet and let them drain on paper towels. Serve warm with a tangy sauce of your choice.

Serve

Fresh crab meat

Mayonnaise

Dijon mustard

Worcestershire sauce

Old Bay seasoning

Garlic powder

Breadcrumbs

Salt

Black pepper

In a large pot, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.

Cook Bacon

Add butter to the pot with the bacon drippings. Once melted, add the diced onion and celery. Sauté until softened, about 5 minutes.

Sauté Vegetables

Stir in the diced potatoes and cook for another 2 minutes. Add the flour, stirring constantly for 1-2 minutes until well combined.

Add Potatoes and Flour

Slowly add the chicken broth while stirring. Bring to a boil, then reduce heat to a simmer. Stir in the chopped clams, thyme, black pepper, and salt. Cook for about 15 minutes until potatoes are tender.

Add Broth and Clams

Stir in the heavy cream and cooked bacon. Heat through and adjust seasoning to taste. Remove from heat.

Finish with Cream

While the chowder is simmering, preheat your oven to 350°F (175°C). Cut the tops off the sourdough loaves and hollow out the insides, leaving enough bread on the sides to hold the chowder.

Hollow the Bread

Place the hollowed bread bowls in the oven for about 10 minutes until warm and slightly crispy.

Toast the Bowls

Ladle the hot clam chowder into the toasted sourdough bread bowls. Serve immediately and enjoy!

Fill and Enjoy

clams, chopped

bacon, diced

butter

onion, diced

celery, diced

potatoes, diced

all-purpose flour

chicken broth

heavy cream

thyme, dried

black pepper

salt

sourdough bread loaves

In a large pot, heat the olive oil over medium heat. Add the diced onion and red bell pepper, sautéing until softened, about 5-7 minutes.

Sauté the Vegetables

Stir in the minced garlic, dried oregano, and red pepper flakes. Cook for an additional 1-2 minutes until fragrant.

Add Garlic and Spices

Add the crushed tomatoes, fish stock (or clam juice), and white wine to the pot. Stir in the bay leaves and season with salt and black pepper. Bring the mixture to a simmer.

Incorporate Tomatoes and Liquid

Once simmering, add your selection of seafood (such as shrimp, clams, mussels, and fish) to the pot. Cover and cook for about 10-15 minutes until the seafood is cooked through and clams/mussels have opened.

Add Seafood

Remove bay leaves. Taste and adjust seasoning if necessary. Serve hot with crusty bread or over pasta.

Yellow onion, diced

Garlic, minced

Red bell pepper, diced

Crushed tomatoes

Fish stock or clam juice

White wine

Bay leaves

Dried oregano

Red pepper flakes

In a large bowl, combine the chicken thighs with soy sauce, garlic, ginger, black pepper, and sesame oil. Marinate for at least 30 minutes.

Prepare the Chicken

In a clay pot or Dutch oven, heat a tablespoon of sesame oil over medium heat. Add chopped onions, carrots, and bell pepper. Sauté until vegetables are tender, about 5-7 minutes.

Add the marinated chicken thighs to the pot, skin-side down. Sear for 5 minutes, then flip the chicken and add the chicken broth. Bring to a simmer.

Cook the Chicken

Cover the pot and reduce the heat to low. Let it simmer for 30-40 minutes, or until the chicken is fully cooked and tender.

Simmer

Remove the pot from heat. Garnish with chopped green onions and serve hot with rice.

Chicken thighs, bone-in, skin-on

Soy sauce

Ginger, sliced

Onion, chopped

Carrots, sliced

Bell pepper, chopped

Chicken broth

Sesame oil

Green onions, chopped

Rice, for serving

In a bowl, mix together olive oil, lemon juice, minced garlic, cumin, paprika, salt, and black pepper. Whisk until well combined.

Prepare the Marinade

Place the fish fillets in a shallow dish and pour the marinade over them. Cover and marinate in the refrigerator for at least 30 minutes.

Marinate the Fish

Soak the mesquite wood chips in water for about 30 minutes. Preheat the grill to medium-high heat.

Prepare the Grill

Drain the wood chips and place them in a smoker box or directly on the grill grates. Remove the fish from the marinade and place them on the grill. Grill for about 4-6 minutes on each side, or until the fish is cooked through and flakes easily with a fork.

Grill the Fish

Remove the fish from the grill and let it rest for a couple of minutes before serving. Enjoy your mesquite-grilled fish with your choice of sides.

Fresh fish fillets (such as salmon or tilapia)

Lemon juice

Cumin

Paprika

Mesquite wood chips

Gather all the ingredients and prepare the vegetables by dicing the carrots and chopping the green onions.

Prepare the Ingredients

In a large skillet or wok, heat a little oil over medium heat. Scramble the beaten eggs until fully cooked, then remove from the skillet and set aside.

Cook the Egg

In the same skillet, add a bit more oil if needed. Add minced garlic and sauté for about 30 seconds until fragrant. Then add the diced carrots and peas, cooking until tender.

Add the cooked rice to the skillet, stirring well to combine. Then gently fold in the crab meat, soy sauce, and sesame oil. Mix until everything is well combined and heated through.

Add Rice and Crab

Add the scrambled eggs back into the skillet along with the chopped green onions. Season with salt and black pepper to taste. Stir everything together and cook for an additional 2-3 minutes.

Combine Everything

Remove from heat and serve hot, garnished with additional green onions if desired.

cooked rice

crab meat

green onions

carrots, diced

peas

soy sauce

sesame oil

garlic, minced

egg, beaten

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center, and crack the eggs into the well.

Mixing Ingredients

Using a fork, beat the eggs gently, then gradually incorporate the flour until a dough begins to form. Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.

Kneading

Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

Resting

In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Sautéing Garlic

Add the crushed canned tomatoes to the skillet. Bring to a simmer and cook for about 15 minutes, stirring occasionally.

Cooking Tomatoes

Stir in the chopped fresh basil, and season with salt and pepper to taste. Remove from heat.

Adding Basil and Seasoning

After resting, divide the dough into four pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin.

Rolling the Dough

Cut the rolled dough into your desired pasta shape (fettuccine, lasagna sheets, etc.).

Cutting the Pasta

Bring a large pot of salted water to a boil. Cook the pasta for about 2-4 minutes until al dente, then drain.

Boiling Pasta

In the skillet with the sauce, add the cooked pasta and toss to combine until the pasta is well coated.

Mixing Pasta and Sauce

Serve hot, garnished with grated Parmesan cheese and fresh basil leaves.

Garnishing

All-purpose flour

Eggs

Canned tomatoes, crushed

Fresh basil, chopped

Pepper

Parmesan cheese, grated

Fresh basil leaves

Rinse the calamari rings under cold water and pat them dry with paper towels.

Prepare the Calamari

In a bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder. Mix well. In another bowl, whisk the egg and milk together.

Make the Batter

Dip each calamari ring into the egg and milk mixture, then dredge in the flour mixture until well coated.

Coat the Calamari

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).