STARTERS AND SMALL PLATES
Made daily. Served with fresh baguette.
Cup 4./ Bowl 6.
Our house chowder since 1989.
Cup 5./ 7.
Organic baby field greens, strawberries, toasted almonds, pickled red onion, and Champagne vinaigrette, topped with chèvre goat cheese. 7.5
A classic favorite with crisp organic romaine, fresh Parmesan cheese, homemade garlic croutons,
and Caesar dressing. 8.5
Organic crisp romaine, diced green apples, candied walnuts, crumbled bleu cheese, tomatoes, and bacon, tossed with honey mustard vinaigrette. 11.
Spinach, roasted beets, feta cheese, candied walnuts and champagne vinaigrette. 10.
Seared sashimi grade ahi tuna, new potatoes, olives, pickled asparagus, hard-boiled egg, romaine, cherry tomatoes, pickled red onion, champagne vinaigrette. 16.
Artichoke hearts tossed in buttermilk and tempura flour, fried and tossed with Parmesan cheese. Served with chipotle aioli and grilled lemon. 13.
Sesame encrusted sashimi grade ahi tuna, pan seared and served over shredded cabbage with a flavorful sherry miso glaze, pickled ginger, and wasabi. 16.
Fresh local Manilla clams and Penn Cove mussels steamed in white wine, garlic, shallots, fennel, and butter
and clam nectar. 16.
Two tender Dungeness crab cakes with caper rosemary aioli and mixed greens with shaved fennel. 14.
Four ounces of creamy goat cheese topped with a warm blend of roasted tomatoes, capers, pesto, Kalamata olives and artichoke hearts. Served with crostini. 12.5
A big bowl of crunchy snap peas quick seared with sesame oil, soy sauce, and chili flakes. A house favorite! 9.
Our famous blend of artichoke hearts, Parmesan cheese and garlic. Served hot with grilled pita. 11.
Tender calamari flash fried and tossed with oven roasted tomatoes, red onion and fresh basil.
Served with chipotle aioli. 15.
Succulent tempura prawns tossed in Grand Marnier aioli, and served atop our light and crunchy house slaw. 15.
We use only 100% all natural lamb, chicken, Certified Angus Beef & line caught fish.
All chicken and beef are raised and harvested in the United States.
The finest troll-caught wild Coho from the fishing vessel Cape Cleare, seasoned with our house
blend secret spice and braised in white wine. 26.
Wild Alaskan Ling Cod from Cape Cleare fisheries wrapped in thinly sliced prosciutto
with a Chardonnay crème. 26.
A twelve ounce hand-carved certified Angus Beef New York steak prepared to your liking topped with Silverwater’s original green peppercorn mushroom cream sauce. 29.
Seasonal, quality fresh dish from the sea. Market price.
Succulent lamb shank braised until fork tender in port wine and root vegetables with pomegranate syrup.25.
Six ounces of sashimi grade ahi rubbed with our lavender pepper blend, seared rare on a bed of baby organic field greens with apricot curry dressing & rice pilaf. 24.
Seven jumbo Black Tiger prawns and red bell peppers sautéed in cilantro ginger lime butter with a splash of tequila. Served on a bed of rice. 25.
Chicken breast stuffed with prosciutto & provolone, lightly breaded & baked. Served over our famous Sicilian marinara with Parmesan risotto & seasonal vegetables. 25.
Clams, mussels, salmon, cod, and prawns, simmered into a stew with crushed tomato, fish stock, fennel, celery, oregano, red pepper flakes, and white wine. 27.
12 oz. supreme chicken breast marinated in preserved lemon and fresh herbs, slow roasted with Greek and French olives and served with roasted fingerling potatoes and fresh vegetables. 23.
Served with fresh seasonal vegetables and your choice of Roasted Garlic Mashed Potatoes, Roasted Fingerling Potatoes or Wild and White Rice Pilaf
* ~ Gluten Free when ordered without side of bread, croutons or substitution of gluten free pasta
PASTA AND MORE…
This is where it all began in 1989! A little fish & chips shack on the ferry dock, with a basket to drop down for a boater “drive thru”…
Fresh Lingcod in our famous lemon & dill batter. Served with French fries, seasoned with our home blend secret spice, and our light and crunchy house coleslaw. 2 piece. 13. 3 piece. 16.
Tender langostino and cavatappi pasta in a rich cream sauce with Tillamook cheddar, Gruyere and smoked gouda cheese, topped with bread crumbs served bubbly hot. 25.
Rotini tossed with artichoke hearts, capers, tomatoes, garlic Kalamata olives, spinach and feta cheese. 21.
Local Manilla clams steamed with white wine, garlic, roasted tomatoes, clam nectar, and thyme, tossed with fresh fettuccine and topped with grated Mt Townsend smoked campfire cheese. 24.
Fresh fettuccine tossed in creamy Alfredo sauce. 15. Add grilled chicken breast. 6. Add Black Tiger Prawns. 7.
Flavorful medley of mushrooms with oven roasted tomatoes and garlic, folded with creamy Arborio rice in a rich Marsala cream sauce. 22.
Center cut bistro filet with Tuscan oil served over mixed greens, pickled onion, crumbled blue cheese & tomato, finished with basil vinaigrette. 21.
Chili rubbed red snapper served with house made pico de gallo, sautéed cilantro ginger lime cabbage, tomatoes, lime, and soft corn tortillas. 17. Add avocado. 2.5
Our famous hand formed lentil & nut patty with lettuce, tomato, onion, pickle & burger sauce. Served with a salad of organic field greens, cucumbers, tomatoes, and carrots, with choice of dressing. 12.
1/2 lb. all natural certified Angus Beef patty with tomato, lettuce, onion, pickle & our original burger sauce. Served with French fries. 13. Add choice of cheese. 1.5 Add Avocado 2.5
The Washington health advisory requires us to inform you that any under cooked or raw food can be hazardous to your health.
Grilled chicken breast topped with artichoke pate, roasted bell pepper, provolone cheese, and basil aioli,
on a soft brioche bun. Served with French fries. 13.
~ Vegetarian ~ Gluten Free Corkage Fee $12 ~ 18% Gratuity added for tables of 8 or more.