Our most popular special - Halibut & Peaches. Showcasing grilled halibut atop of grilled peach, roasted poblano pepper, and mozzarella cheese, doused in a cilantro vinaigrette dressing - it's the perfect opportunity to bust out the barbecue.
A Local Ocean first - Grilled Seafood Pizza. This savory pizza features rosemary pizza dough from The Bread Stop loaded with grilled calamari, seared scallops, pink shrimp, onion, tomato, arugula and Chef Enrique's mint-basil gremolata.
This light and bright Mint Couscous Scallop Salad features Weathervane Scallops over a mixture of baby kale, couscous, red and green onion, dried apricots, and Mandarin oranges. It is tossed in Chef Enrique’s mint-pomegranate vinaigrette, sprinkled with crushed pistachios, and topped with pomegranate seeds and a mint garnish.
Local Ocean's Chinook Salmon Succotash Dinner - featuring a fillet of fresh chinook salmon alongside a medley of grilled corn, nectarine, summer squash, fennel, cherry tomatoes, onion and red bell pepper. This beautifully simple dish is perfect for a backyard barbecue.
This special dinner centers around a crab and shrimp-stuffed Chinook Salmon fillet with horseradish-whipped potatoes, broccolini, and a cumin cream sauce.
LOS Huevos Rancheros tasty dish features fried corn tortillas simmered in our salsa verde ranchero sauce and loaded with wild prawns, pork belly, and onions.
Brunch it up Oregon Coast-style with our Dungeness Crab Cake Benedict - featuring one of our famous crab cakes layered with pork belly, a poached egg and homemade hollandaise sauce. Complete with Cajun-spiced pan-fried potatoes with sautéed onion and red bell peppers.
21 and over, must be purchased with a substantial food item - Colts's Grapefruit & Gin Spritz is made with fresh grapefruit juice, Aperol, and Aviation gin mixed with a sparkling rosé.
These mussels are harvested from Totten Inlet, WA and brought to you live to steam up in our green curry coconut milk broth with Thai rice noodles, cilantro and lemon. Fans of Local Ocean's signature Moqueca Brazilian Stew will love this!
This light and bright Mint Couscous Salmon Salad features a Coho salmon fillet over a mixture of baby kale, couscous, red and green onion, dried apricots, and Mandarin oranges. It is tossed in Chef Enrique’s mint-pomegranate vinaigrette, sprinkled with crushed pistachios, and topped with pomegranate seeds and a mint garnish.
