AVAILABLE TUESDAY - SATURDAY, 4:30 - 9:00
STARTERS
CLAM CHOWDER / cup 5 bowl 8
Our famous Northwest clam chowder since 1989.
SOUP of the DAY / cup 5 bowl 7
CHEESY GARLIC BREAD / 8
WARM BAGUETTE + GARLIC HERB BALSAMIC DIPPING OIL / 7
FOCACCIA of the DAY / half 6 full 10
SALADS / half 8.5 whole 13.5
add to any salad: grilled chicken breast 8 grilled prawns 8 Alaskan Coho salmon 20 seared ahi 10
HOUSE SALAD
Locally-grown organic mixed greens, toasted almonds, figs, pickled red onions, Chevre goat cheese, Champagne vinaigrette. vegetarian, gluten free
CAESAR SALAD
Crisp romaine, Asiago and Parmesan cheeses, crunchy garlic croutons, classic garlic + lemon + anchovy dressing.
WASHINGTON APPLE SALAD
Diced apples, candied walnuts, blue cheese, bacon, cherry tomatoes, romaine, honey mustard vinaigrette. gluten free
MEDITERRANEAN SALAD
Crisp romaine, tomatoes, cucumbers, feta, garbanzo beans, slivered red onions, and pepperoncini tossed in red wine vinaigrette. vegetarian, gluten free
SMALL PLATES
ARTICHOKE PATÉ / 14.5
Warm blend of artichoke hearts, Parmesan cheese, and garlic. Served with soft grilled pita. vegetarian
LAMB MEATBALLS / 18
Six skewered meatballs made of ground lamb seasoned with herbs + garlic, tossed with an orange mint pesto and served with tzatziki sauce.
SESAME AHI / 22
Sesame-encrusted sashimi-grade ahi. Pan-seared rare. Topped with warmed sherry miso dressing and wasabi aioli. Served over shredded cabbage.
LAVENDER PEPPER AHI / 23
Sashimi-grade ahi encrusted with Silverwater lavender pepper spice blend. Pan-seared rare. Served over mixed greens tossed with apricot curry vinaigrette.
GRAND MARNIER PRAWNS / 18
Tempura-battered prawns, Grand Marnier aioli, house slaw.
BUTTERMILK FRIED ARTICHOKE HEARTS / 16
Buttermilk + tempura artichoke hearts, Parmesan, chipotle aioli, grilled lemon.
CALAMARI ALA ROMANO / 18
Tender flash-fried calamari tossed with thin slices of oven-roasted tomatoes, red onion, and fresh basil. Served with a side of chipotle aioli.
PENN COVE MUSSELS + MANILA CLAMS / 24
In a classic broth of white wine, garlic, shallots, leeks, butter, clam nectar, Pernod. Served with garlic toasted baguette.
TRUFFLE FRIES / 14
French fries tossed in back truffle oil, white truffle salt, Parmesan, and fresh parsley.
vegetarian, gluten free
SWEET POTATO FRIES / 13
A basket of skinny sweet potato fries served with house-made aioli and ketchup.
FRENCH FRIES / 12
A basket of our crispy Silverwater Secret Spice-seasoned French Fries served with house-made chipotle aioli and ketchup.
vegetarian, gluten free
FISH + CHIPS
Our famous lemon + dill batter began in a shack on the old ferry dock. Here to stay. Served with French fries seasoned with Silverwater Secret Spice blend. add: coleslaw 2
CLASSIC PACIFIC TRUE COD / two pieces 18 three pieces 21
CAPE CLEARE WILD ALASKAN SALMON / two pieces 19 three pieces 23
BURGERS
Served with your choice of Silverwater Secret Spice-seasoned fries, house coleslaw, or Tim’s Cascade chips.
add: avocado 3, cheese 2, hickory-smoked bacon 1.5 / substitute: gluten free bun 2, green salad 2.5, sweet potato fries 2, cup of chowder 2
HAMBURGER / 17
A towering 1/2 lb. Newport Pride Natural Beef patty served on a locally-baked bun with locally-grown organic mixed greens, tomato, onion, pickle, burger sauce.
GREEK LAMB BURGER / 17
Flavorful ground lamb seasoned with spices, garlic, parsley, and mint served with feta, Tzatziki, locally-grown organic mixed greens, tomato, + pickled onion on a locally-baked bun.
LENTIL BURGER / 16.5
Our famous hand-formed lentil and nut patty with locally-grown organic mixed greens, tomato, onion, pickle and burger sauce on a locally-baked bun. vegetarian
ENTREES
ALASKAN COHO SALMON / 36
This flavorful wild Alaskan Coho salmon was hand-caught by Rick Oltman of Cape Cleare Fishery. From cold, pure waters straight to you! Pan-seared, seasoned with Secret Spice and finished with white wine, and topped with a lemon beurre blanc. Served with fragrant jasmine rice and seasonal vegetables. gluten free
ATHENIAN PASTA / 28
Our Greek-inspired dish of thin spaghetti tossed with artichoke hearts, tomatoes, spinach, olives, capers, garlic, lemon, white wine, and feta. vegetarian substitute: gluten free pasta 2 add lamb meatballs 8 add chicken 7 add grilled prawns 7
LINGUINI WITH CLAM SAUCE / 29
Generations-old Sicilian family recipe of clams, herbs, garlic, white wine, clam nectar, and magic! Tossed with linguine pasta and topped with shaved Parmesan. Served with garlic toast points.
SHRIMP SCAMPI / 29
Plump white tiger prawns tossed in a classic sauce of lemon, butter, garlic, red pepper flakes, parsley, + white wine with spaghetti. substitute: gluten free pasta 2
ALFREDO CHICKEN / 29
Decadently rich + creamy roasted garlic alfredo sauce and tender grilled chicken breast tossed with fettuccini. substitute: gluten free pasta 2
CHICKEN ALLA VODKA / 32
A hand-breaded crispy chicken cutlet topped with shaved Parmesan and served with Chef Elann’s delicious vodka-tomato sauce over bucatini pasta.
LASAGNA GIORNO / market price
Changes nightly based on our inspiration.
RAVIOLI GIORNO / market price
Changes nightly based on our inspiration.
CRAB MAC & CHEESE / 38
Succulent crab meat folded into a delightfully rich and creamy blend of Gouda, Gruyere, and cheddar cheeses with rotini pasta and a touch of sherry and dill. Topped with breadcrumbs and baked until bubbly. Served with toast points.
HAZELNUT HALIBUT / 33
Alaskan halibut baked with a delightful sweet and salty hazelnut cream sauce and topped with toasted hazelnuts. Served with roasted fingerling potatoes + seasonal vegetables.
COCONUT SEAFOOD BOWL / 32
Penn Cove mussels, manila clams, tiger prawns, and cod simmered in a rich and zesty broth made with coconut milk, garlic, shallots, sweet chili, tomatoes, white wine, lime, jalapeño, and cilantro. Served over fragrant jasmine rice with garlic toast.
LEMON + HERB ROASTED CHICKEN / 34
Imperial cut chicken breast seasoned with fresh herbs, lemon zest, and sea salt, pan-roasted, and complemented by a delicious pan au jus. Served with roasted fingerling potatoes and a seasonal vegetable medley.
MOROCCAN CHICKEN / 34
Tender chicken thighs simmered in a rich and earthy sauce with cumin, cinnamon, briny green olives, tomato, and lemon. Served with orzo and seasonal vegetables.
NEW YORK PEPPER STEAK / 37
10 oz Certified Angus New York strip with our green peppercorn + mushroom sauce. Served with garlic mashed potatoes and seasonal vegetables.
RIBEYE STEAK / 42
A 10 oz. Newport Pride Natural Beef ribeye rubbed with spices and ground locally-roasted Sunrise coffee, pan-seared, and finished in the oven. Topped with truffle butter and caramelized onions. Served atop roasted garlic mashed potatoes alongside seasonal vegetables.
SILVERWATER CIOPPINO / 34
Clams, mussels, prawns, salmon, + cod in our house-made fish stock with tomato broth, fennel, onion, bell pepper, anise seed. Served with garlic toasted baguette. Northwest at its finest!
SICILIAN MUSSELS / 29
Local Penn Cove mussels simmered with garlic, citrus, rosemary, tomatoes, chili flakes, honey, butter, + white wine. Served with garlic toast to soak up all that delicious sauce!
PORT-BRAISED LAMB SHANK / 35
Lamb shank braised in ruby port wine with mirepoix, thyme, and Italian tomato broth for 6 hours until fork-tender. Served with port reduction, roasted fingerling potatoes, + seasonal vegetables. gluten free