1/2 Dozen Fresh Oysters with Cocktail Sauce, Horseradish, and Champagne Mignonette
Hama Hama - Hama Hama River Washington- Briny Flavor, Firm Meat, Mild Finish
Fanny Bay - Bayne Sound, British Columbia - Sweet Flavor with a Light Cucumber Finish
Blue Point - Long Island Sound, N.Y. - Sweet Flavor, Meaty Flesh, Slightly Salty Finish
Kumamoto - Willapa Bay, Humbolt - Rich, Firm & Buttery Texture, Mild Fruity Finish
Mirin Miyagi – Tomales Bay, CA-Full Meat, Melons and Fruits as well as a Fresh Sea Breeze

Steam Pot- Wine, Garlic, Butter & Scallions (Try "Ortega Style" with Jalapeno, Cilantro and Tomato)
Clams - One Pound of Pacific Hard Shell Clams
Mussels - One Pound of Prince Edward Island, Canadian Black Mussels
Combination - Half Pound Each of Hard Shell Clams and Black Mussels

Chilled Jumbo Prawn Cocktail
Five Perfectly Cooked and Chilled Jumbo Prawns with Cocktail Sauce and Lemon

Garlic Cheese Bread

Artisan Cheese Plate Boursin Garlic & Herb Soft Cow Milk, 18mo Aged White Cheddar and Laura Chenel Soft Goat Milk served with Dried Fruits, Nuts, Compote and Crostinni

Oak Grilled Vegetable Platter with Artichokes, Bermuda Onion, Zucchini, Crookneck, Red and Green Peppers, Eggplant, Lea & Perrins Aioli and Roasted Garlic Aioli

Smoked Fish Platter
Our Own Custom Smoked Albacore, Smoked Peppered King Salmon or Combination Cocktail Sauce, Red Onion, Carr’s Water Crackers and Cream Cheese and Dill Cream Sauce

Crab Cakes – Homemade Pan Seared Blue Crab Meat, Herbed Citrus and Saffron Remoulade

Coconut Shrimp - Five Jumbo Prawns Coated with Shredded Coconut and Lightly Fried. Served with Tangerine Marmalade

Oak Grilled Artichoke with Lea & Perrins Aioli

Fresh Ahi Sashimi or Blackened Ahi Sashimi
Fresh Ahi Sashimi Served with Wasabi, Soy Sauce and Pickled Ginger

Hawaiian Ahi Poki
Fresh Ahi Sashimi Marinated in Soy Sauce, Scallions, Pickled Ginger, Wasabi and Sesame Seeds