Own this business? Learn more about offering online ordering to your diners.
Sweet corn and smoky peppers add flavor to this creamy summer chowder.
Julienne breast of chicken, almonds and crispy noodles tossed with romaine and sesame-tamari dressing.
Our toasted sourdough loaf filled with our clam chowder.
Oregon Coast shrimp, avocado, tomato, crispy wontons and bacon on seasonal market greens tossed with fresh basil vinaigrette and crumbled blue cheese.
Stuffed with our homemade shrimp salad and garnished with tomatoes, egg and basil vinaigrette. Finished with Louie dressing.
Avocado, grapefruit, romaine and field lettuce with fresh basil vinaigrette.
Fresh Dungeness crab, Oregon Coast shrimp, avocado, chopped egg, tomatoes and chopped greens tossed with fresh basil vinaigrette. Finished with parmesan.
One-half Oregon Coast shrimp BLT with bacon, lettuce and basil pesto mayo.
Stuffed with our homemade shrimp salad. Served with grilled sourdough and Louie dressing.
Cilantro poached prawns top a chilled, spicy tomato broth with avocado and sour cream.
Bacon, tomato, lettuce, and Dijon mayo. Served with slaw and French fries.
Open-faced toasted sourdough finished with Dungeness crab, Oregon Coast shrimp and artichoke mix. Served with slaw and a pickle.
Grilled to your liking and finished with lettuce, tomato and relish.
Rubbed with Cajun spices, blackened and finished with pineapple-mango salsa. Served with almond basmati rice pilaf.
Marinated in white wine and baked with a topping of sour cream red onion and fresh dill. Served with almond basmati rice pilaf.
Alder planked with smoked sweet red pepper Beurre Blanc. Served with almond basmati rice pilaf and seasonal vegetable.
Fresh yearling oysters from Willapa Bay lightly breaded and pan fried golden brown.
Chargrilled chicken breast glazed with sweet soy marinade. Served over jasmine rice with a market green salad.
Chargrilled and glazed with ponzu sauce. Served over jasmine rice with a market green salad.
Wrapped in warm flour tortilla with shredded cabbage and salsa mayo.
Wrapped in warm flour tortillas with tomato and salsa mayo. Served with tortilla chips.
Two pieces of crispy panko crusted true cod.
Three pieces of lingcod dipped in our light tempura batter.