LUNCH ENTREE

Question 1

Fish and chips

Answer 1

Lemon, ketchup, malt vinegar
3-2pz portions
Battered and deep-fried Alaskan cod, service coleslaw, steak fries, and tartar sauce

Question 2

Halibut and chips

Answer 2

Lemon, catchup, malt vinegar

3-2oz portions battered and deep-fried halibut, served with coleslaw, steak fries and tartar sauce

Question 3

LUNCH ENTREES INCLUDE:

Answer 3

Choice of rice pilaf or steak fries and a golden loaf of sourdough(option for red potatoes available at dinner service)

Question 4

Salmon and chips

Answer 4

Lemon, catch up, malt vinegar
3-2 oz portions
Better than deep fried salmon with steak fries, coleslaw and tartar sauce

Question 5

Fish tacos

Answer 5

Hot sauce
2 tacos- 2 oz piece of mahi in each taco
To flour tortillas filled with two outs portions of Cajun mahi mahi with tomatillo-mayo sauce, Pico de gallo and cabbage. Fish tacos or serve with chips and salsa

Question 6

Salmon tacos

Answer 6

Hot sauce
2 tacos- 2 oz piece of salmon in each taco
Chained then grilled salmon, wrapped and flour tortilla, with chipotle mayo., Shredded cabbage and pico de gallo, serve the chips and salsa

Question 7

Shrimp tacos

Answer 7

Hot sauce
2 oz -5 oz shrimp total between 2 tacos
Cajuned and then grilled shrimp, wrapped in Flour tortilla, with chipotle mayo, shredded cabbage and pico de gallo, serve with chips and salsa

Question 8

*breaded prawns

Answer 8

Cocktail sauce
6 @ lunch
8 @ dinner
White large or tiger shrimp. Breaded and seasoned then deep-fried to golden brown

Question 9

Seafood brochettes

Answer 9

Melted butter
Lunch: 2 prons, 2 scallops, 2 pieces whitefish. Dinner: 3 prawns, 3 scallops, 4 pieces of white fish. both have a green pepper and cherry tomatoes, mesquite broiled.

Question 10

Prawns on skewer

Answer 10

Melted butter
Lunch: 6
Dinner: 9
Mesquite broiled, seasoned and lightly buttered

Question 11

*Scampi prawns

Answer 11

Served as entrée at lunch only
Lunch: 6 prawns
Sautéed with fresh garlic, herbs and all of oil, finish with white wine sauce and cream

Question 12

*Lobster

Answer 12

Cocktail fork, lemon, melted butter, cocktail and bowl for shells
Served whole or half
Local mesquite broiled and lightly buttered. Available during season: October through January

Question 13

*Dungeness Crab

Answer 13

Cocktail forks, crab cracker, lemon, melted butter, both for shells, cocktail sauce
1 1/2 lbs only only available on dinner menu
Served hot or cold with drawn butter and cocktail sauce. Dungeness crab the most popular’s shellfish, is found on the Pacific coast, ranging from cods inlet to Mexican waters

Question 14

*calamari steak

Answer 14

Tartar sauce
Lunch: 6 oz
Dinner: 10 oz
Reddit, seasoned and sautéed in olive oil then topped with fresh garlic and capers.

Question 15

*alaskan King crab

Answer 15

Talk till four, crab crackers, lemon, melted butter, bowl for shells, cocktail sauce
16 oz
Tender large crab legs steamed and served with drawn butter and cocktail sauce. King crab is harvested in Alaska by boats that cook and freeze the crab on board