AVAILABLE TUESDAY - SATURDAY, 4:30 - 9:00
STARTERS
CLAM CHOWDER / cup 5 bowl 9
Our famous Northwest clam chowder since 1989.
SOUP of the DAY / cup 5 bowl 8
WARM BAGUETTE + GARLIC HERB BALSAMIC DIPPING OIL / 7
SALADS / half 8.5 whole 13.5
add to any salad: grilled chicken breast 8 grilled prawns 8 Alaskan Coho salmon 14 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 toast points.
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 SOCKEYE 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 sourdough bun baked by Crusty Crumb Bakery with 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, mixed greens, tomato, + pickled onion on a Crusty Crumb sourdough bun.
LENTIL BURGER / 16.5
Our famous hand-formed lentil and nut patty with mixed greens, tomato, onion, pickle and burger sauce on a Crusty Crumb sourdough 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 3 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. substitute: gluten free pasta 3
SHRIMP SCAMPI / 29
Plump white tiger prawns tossed in a classic sauce of lemon, butter, garlic, red pepper flakes, parsley, + white wine with spaghetti. Served with garlic toast points. substitute: gluten free pasta 3
ALFREDO CHICKEN / 29
Decadently rich + creamy roasted garlic alfredo sauce and tender grilled chicken breast tossed with fettuccini. substitute: gluten free pasta 3
LASAGNA GIORNO / market price
Changes nightly based on our inspiration.
RAVIOLI GIORNO / market price
Changes nightly based on our inspiration.
CAPRESE POLENTA / 27
Cheesy, creamy polenta fried until golden and topped with oven-dried tomatoes, fresh basil, and slivered red onions. Finished with a drizzle of balsamic reduction.
TRUFFLE LEMON RISOTTO / 30
House-preserved lemon folded into creamy Arborio rice with truffle oil + a splash of white wine. Topped with shaved Parmesan.
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 points.
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.
NEW YORK PEPPER STEAK / 37
Grilled 10 oz. Newport Pride Natural Beef New York steak with our rich green peppercorn + mushroom sauce. Served with roasted garlic mashed potatoes and a sesaonal vegetable medley.
WAGYU STEAK / 48
An 8 oz. tender Wagyu baseball-cut sirloin steak pan-seared to your liking and topped with Chef Elann’s signature steak sauce and buttermilk-fried onions. Served alongside roasted garlic mashed potatoes and a seasonal vegetable medley.
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 points 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