The Fish Market

Mesquite grilled, served on bed of asian-style coleslaw, topped with cilantro sauce.

Green onion horseradish sauce.

Spinach, bacon, signature romano cheese sauce.

Baked with mozzarella and parmesan cheeses, served with toasted sourdough bread

With lemon garlic aioli.

Cubed yellowfin tuna loin in spicy sesame marinade, with crispy wonton stack.

Signature romano cheese sauce baked atop split sourdough loaf

Served with guacamole, sour cream and salsa fresca

Crispy tempura dusted rings and tentacles seasoned with sea salt and pepper. Served with sweet chili sauce.

Smoked salmon, trout, albacore, artichoke tapenade

Mixed lettuces and greens, roma tomatoes, sourdough croutons, topped with three bay shrimp, tossed with lemon-chive vinaigrette

Hearts of romaine, sourdough croutons, shredded romano cheese, tossed with caesar dressing. can add bay shrimp, alaskan bairdi crabmeat, grilled salmon or grilled chicken.

With choice of bay shrimp, alaskan bairdi crabmeat or combination thereof, atop bed of mixed lettuces and greens and sliced cucumber, radish, tomato, red onion and hard boiled egg, Louie dressing served on side.

Grilled mexican prawns, crumpled blue cheese, avocado, bacon, mango, tomato, mixed greens, lemon chive vinaigrette.

Quarter wedge iceberg lettuce, blue cheese dressing, topped with crumbled blue cheese.

Lightly sauteed in olive oil, garlic and balsamic vinegar, with red onions, kalamata olives and marinated feta cheese, topped with shredded romano cheese.

With choice of bay shrimp salad, tuna salad, alaskan bairdi crab salad or lobster salad, atop bed of mixed lettuces and greens tossed with basil vinaigrette dressing and cucumber, tomatoes, haricot vert and egg.

Sauteed with spicy nectarine topping, served with jasmine rice and oven roasted vegetables.

Sauteed in white wine, lemon and capers, served with buttermilk mashed potatoes and steamed vegetables.

Mesquite grilled, served with jasmine rice and stir fried vegetables.

Mesquite grilled, served with buttermilk mashed potatoes and oven roasted vegetables

Pan fried, tomato-caper relish, served with roasted vegetables and fishwife rice.

Skewered scallops and prawns with spicy rub, served with jicama slaw and jasmine rice.

Garlic, butter, spices, served with French fries and coleslaw

Pan fried with spicy shitake mushrooms, served with jasmine rice and bok choy.

Seared rare over mesquite with wasabi lime sauce, served with buttermilk mashed potatoes and oven roasted vegetables

Lightly seasoned and steamed, served with jasmine rice and basil cherry tomatoes

Pan fried, topped with avocado-black bean relish, served with jasmine rice and oven roasted vegetables

Pan seared with tomatoes, kalamata olives, feta cheese and fresh basil, served with roasted vegetables and jasmine rice.

Lobster, prawns, scallops, clams, mussels, corn on the cob and potatoes simmered in an old bay broth, served with garlic bread

Spicy, tomato-based san francisco style seafood stew, accompanied by garlic bread

Large mexican white shrimp sauteed in white wine and creamy pesto sauce

Assorted fin fish in marinara sauce with garlic and red wine, accompanied by garlic bread

Fettuccine, creamy pesto sauce

Large mexican white shrimp sautéed in white wine and garlic butter sauce, over linguine pasta

White wine, butter, fresh garlic and green onions.

Fettuccine, cream sauce, lox.

Pacific tiger shrimp, angel hair pasta, tomato, olive oil, basil.

Alaskan bairdi crab, avocado and bacon

With malt vinegar aioli and spicy jalapeno cabbage slaw, served on ciabatta roll.

With remoulade sauce, lettuce, tomato, on sweet steak roll.

Garnished with slaw, pickled ginger and wasabi mayo.

Tuna salad with mayo, melted cheddar cheese, on toasted wheat bread.

Canadian lobster salad, lightly-toasted bread

Crispy mahi mahi, chipotle ranch dressing, salsa fresca, fresh lime and served with ranchero-style black beans

Half pound premium beef with cheddar cheese and bacon.

Large, succulent shrimp from the sea of cortez, butterfly cut, with zesty cocktail sauce.

Plump, flavorful, with tartar sauce

Tender and briny, with tartar sauce.

Tender pacific cod, with tartar sauce

Mesquite grilled, with melted butter.

Mesquite grilled, with proscuitto, tartar sauce.

Steamed, with melted butter.

Mesquite grilled, with melted butter.

Pan fried, with tartar sauce.

Panko style, with tartar sauce.

Mesquite grilled, U.S.D.A. choice.

Mesquite grilled, with bell pepper, onion, tartar sauce.

Mesquite grilled, with bacon, melted butter.

Steamed, with melted butter.

Steamed or chilled, with melted butter.

Flour dusted and sautéed in butter and lemon, with tartar sauce.

Mesquite grilled, seasoned with sea salt and pepper.

Highest-quality yellowfin tuna loin, tender, deep red flesh.

Firm textured, buttery flavored loin from yellowtail species.

Diced ahi tuna mixed with hot chili pepper sauce, avocado, cucumber.

Lightly basted with soy sauce and seared over mesquite charcoal.

Surimi, avocado, cucumber.

A variety of pacific oyster from british columbia, medium size, smooth texture, mild flavor, clean finish.

A variety of virginica oyster from prince edward island, medium size, delicate texture, briny, clean cucumber-like finish

Small pacific variety from british columbia, deep cupped with smooth shell, plump, buttery texture, mildly briny, fruity finish.

A variety of european oyster, firm texture, complex flavor, mineral finish, from british columbia.

Firm texture, pronounced flavor, from various locations on the eastern seaboard.

Smaller, deep cupped with fluted shell, plump, fruity, grown in washington state

A pacific oyster variety from british columbia, firm texture, mildly briny, plump, sweet finish.

A virginica variety from cape cod, firm texture, crisp briny flavor.

Plump, sweet, fruity pacific variety, from washington state.

Hot smoked, mild flavor, dense texture.

Cold smoked atlantic salmon, moist and delicate

Hot smoked, rich flavor and medium texture.

Hot smoked, firm texture, rich flavor.

Pronounced flavor, firm texture, generally washington state manila or eastern littleneck

Tender, flavorful, from prince edward island or carlsbad

Steamed combination of clams, cockles and mussels.

Tender and slightly sweet steamed new zealand

Plump, firmer texture, nutty flavor.

White, creamy style.

Red, spicy style.

Linguine with choice of sauce

With oatmeal crisp topping, served warm a la mode.

Rich, creamy custard with caramelized topping.

Seasonal flavors.

White, milk and dark chocolate

Traditional style, graham cracker crust

Topped with vanilla ice cream, caramel & chocolate sauce

Seasonal.

Espresso, cappuccino, cafe latte, cafe mocha