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.
The Rockfish Italiano - This hearty and savory sandwich features breaded rockfish topped with salami, pepperoni, melted mozzarella, pepperoncinis, and red pepper coulis.
End on a sweet note with our classic Avocado-Chocolate Mousse Tart. No baking is needed for a delicious spoonful of chocolate, hazelnut, coconut, and strawberry.
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.
