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.
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.
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.
Eat your heart out over Aphrodite's Chilled Shellfish Platter. Revel in the natural sweetness of seared scallops, Dungeness crab, grilled calamari, wild prawns, and oysters on the half shell. Served with a tasty trio of housemade sauces.
Heat things up with our Creamy Miso Albacore Tuna. Dive into a savory bowl of spiced Albacore tuna and smoked black cod on a bed of udon noodles, shiitake mushrooms, red bell pepper and Swiss chard in a creamy miso sauce.
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.