bay shrimp, cabbage, carrots, mushrooms, ginger, garlic and chilis wrapped in a won ton wrapper and fried
crab, celery, onion, mustard, mayo, bread crumbs, egg, spices, cilantro, and sesame oil
white fish, red onion, celery, onion, mayo, bread crumbs, egg, chili-garlic sauce, cilantro and sesame oil
salmon, potatoes, dill, onion, salt and pepper
shrimp, garlic, chili and parsley
seaweed salad (not housemade)
salmon, mayo, green onions, lemon juice, lemon zest, salt and pepper
tuna, mayo, worcestershire sauce, sesame oil, celery, onion, parsley and mustard
calamari, green, red and yellow bell peppers, red onion, cilantro and a mustard vinaigrette
rock shrimp, caramelized shallots, cherry tomatoes, basil and a champagne-mustard vinaigrette
bay shrimp, romaine lettuce and our remoulade, with a dash of white pepper
crab, red, yellow and orange bell peppers, celery and parsley mixed with our remoulade
potatoes, olive oil, parsley, anaheim peppers, onion, celery, green olives, salt and pepper
monday
a traditional italian stew, with a tomato base, hearty chunks of whitefish and seasoned with italian herbs and spices
cream base, with potatoes and bacon.
our version of this creole classic is made with seafood only (no chicken nor sausage) and seasonal vegetables (okra when available), thickened with roux and seasoned with gumbo file.
tomato base, with potatoes.
often gumbo or curried crab and scallop
uses: base for soups, stews, sauces, cioppino (italian seafood stew with a chunky vegetable broth)
uses: etouffee (classic cajun seafood dish with a thick, but smooth base), bisque, sauces, soups, cioppino
uses: versatile marinade for a wide range of fish: sablefish, swordfish, opah, ono, halibut, fluke, ahi tuna, albacore tuna and hamachi (yellowtail). marinade fish for one hour, then remove and cook as desired.
uses: on any fish fried or grilled. (some of our staff love it on french fries too)
uses: best sauce for our housemade crab and fish cakes. also great for making shrimp or crab louie.
uses: mix with bay shrimp to use on a salad.
uses: top any grilled or baked fish. great on whole fish or used as a marinade. (only available during summer months)
(product of germany) delightful osetra, nutty in flavor and sustainable. jet black in color and a flavor that harmonizes wonderfully with your favorite champagne or fine dry vodka.
(product of bulgaria) true imperial caviar, once considered the rarest variety in the world. this sustainable version does not disappoint, its flavor is highlighted by a regal briny finish. gun metal grey in color.
(wabash river, ohio) this unique wild hackleback sturgeon is harvested from the wabash river in ohio, exclusively for pacific plaza imports. american sturgeon has some characteristics of osetra, such as rich nutty taste. great caviar for its price.
(missouri and tennesee) american paddlefish caviar with its robust taste is becoming a serious texture rival to the russian sevruga in the united states. this roe of a fresh-water sturgeon, has a color range of pale grey to gun smoke steel. the texture is smooth and silky.
(alaska pacific ocean) with large, bright red eggs from pacific ocean salmon, this roe is prized for its decorative qualities. just a dalop of creme fraiche and some blini and you have a great low cost appetizer.
(missouri and tennesee) american paddlefish caviar with its robust taste is becoming a serious texture rival to the russian sevruga in the united states. this roe of a fresh-water sturgeon, has a color range of pale grey to gun smoke steel. the texture is smooth and silky.
japanese
perfectly poached local salmon garnished with thinly sliced cucumbers and served with fresh fruit and dill sauce. price varies depending on weight of fish and whether it is wild or farmed. platter charge is
perfectly poached prawns served with lemons and our housemade cocktail sauce. price varies depending on weight of shrimp. platter charge is
(one fish serves 2 - 4) striped bass, cleaned and stuffed with fresh fennel, scallions, currants, mushrooms, celery, parsley and breadcrumbs. ready to cook. at-home preparation: cook in the oven at 3750f for 40-45 min.
coloassal prawns, cleaned and stuffed with fresh fennel, scallions, currants, mushrooms, celery, parsley and breadcrumbs. ready to cook. at-home preparation: cook in the oven at 3750f for 5-7 min, then place under the broiler until golden brown.
(serves one) ready to bake. local salmon topped with spinach, mushrooms, and caramelized onions, smothered with dijon butter sauce and wrapped in a delicate puff pastry. at-home preparation: brush with egg whites, cook in 3500f oven for 30-35 min or until golden brown.
soft, creamy and not too oily. the perfect combination for wild salmon.
a smaller fish than its alaskan cousin, this fish is very mild and buttery, and flakes off in big chunks. (when local halibut is not available, we carry fluke from southern california. fluke is also in the flounder family, an almost identical subsitute for halibut.)
small, white, flaky fish with a tiny bit of sweetness.
soft, flaky, and sweet. a popular choice for kids and adults.
more firm and a touch more oil than other white fish, rock cod is the most common fish used to make fish and chips. however, it also works very well with the above recipe for petrale sole.
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
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