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.
Keep things feeling fresh with a Pistachio-crusted Lingcod Salad - with a mixture of fresh oranges, roasted fennel and Gouda cheese served over a blend of red endive and romaine, and dressed in an orange-sherry vinaigrette.
Our classic NiçoiseSalad features grilled Albacore on a bed of mixed salad greens, dressed in our house Dijon vinaigrette and topped with everything you could ask for - Niçoise olives, fresh tomatoes, red potatoes, green beans, hard boiled eggs, and decadent boquerones anchovies.
Bring home the flavor of Local Ocean's grill in this classic salad. Featuring grilled calamari over cold roasted fennel, poblano pepper, shiitake mushroom, Niçoise olives, and queso fresco.
Bite into buttery blackcod with roasted cauliflower, acorn squash, pepitas, and red onion. Served over baby kale dressed in our white balsamic vinaigrette.
Turn up the heat with our popular Shrimp & Spicy Noodle Salad. Showcasing Oregon pink shrimp atop a medley of vegetables and yakisoba noodles, cooked together in our signature sesame chili dressing.
