DINNER Menu

7
Raw Bar
Entrees
Soups and Salads and More
Gluten Free

Raw Bar

    • NIGIRI & SASHIMI

    • *Maguro

      Nigiri 9
      Sashimi 18

      yellowfin tuna "Ahi" (2pc.)

    • * Hotategai

      Nigiri 10
      Sashimi 19

      scallop (2pc.)

    • * Ama-Ebi

      Nigiri 12
      Sashimi 25

      sweet shrimp (2pc.)

    • * Hamachi

      Nigiri 9
      Sashimi 17

      yellowtail (2pc.)

    • * Sake

      Nigiri 8
      Sashimi 17

      salmon (2pc.)

    • * Tombo

      Nigiri 7
      Sashimi 14

      albacore (2pc.)

    • * Toro

      Nigiri 17
      Sashimi 33

      blue fin belly (2pc.)

    • * Unagi

      Nigiri 10

      fresh water eel (2pc.)

    • * Ikura

      Nigiri 10

      salmon roe (2pc.)

    • MAKI

    • *Volcano Roll

      19

      Scallop, Dungeness crab, habanero masago, grilled green onion, lemon, avocado and cucumber with bacon bits and tenkasu

    • *Crunchy Roll

      15

      Tempura fried shrimp, avocado, cucumber, spicy mayonnaise, red jalapeno, daikon sprouts, tempura crispies

    • *Washington

      12

      Dungeness crab, smoked salmon, apple

    • *California

      12

      Dungeness crab, avocado, cucumber, tobiko

    • *Spicy Tuna

      10

      ahi, cucumber, Togarashi, Sriracha

    • *Spider Roll

      14

      fried soft shell crab, avocado, cucumber, spicy mayo

    • *Pete’s Magic Dragon

      22

      unagi, crab, cucumber, avocado

    • TEMAKI

    • * Hand Roll Trio

      17

      California,Spicy Scallop, Unagi & Avocado

    • OMAKASE - DINNER

    • * Chef’s Selection

      63

      assorted sashimi, nigiri and maki sushi

    • CEVICHE

    • * Scallop

      14

      mango, kiwi, onion, chile, lime, cilantro (4pc.)

    • * Halibut

      19

      roasted corn, avocado, sweet onion, tomatillo, tomato, jalapeno

    • POKE

    • * Ahi

      19

      Sesame, soy, chile, Maui onion, ogo, taro chips

    • CRUDO

    • * Three Fishes

      18

      Ahi, Sake, Hamachi, orange, avocado, chile, ponzu

    • OYSTERS & SHELLFISH

    • * Fresh Shucked Oysters

      MP

      regional selections

    • * Grilled Black Tiger Prawns

      1pc 5
      5pc 20

      wasabi-cocktail sauce

    • * Dungeness Crab Leg

      1pc 5
      5pc 20

      Dijon sauce, Tobiko

    • *Classic Dungeness Crab Cocktail

      25

      Celery, onion, spicy cocktail sauce

* Some of Seastar’s menu items are served raw or undercooked to preserve flavor and moisture.
Raw or undercooked seafood’s and meats, having never been frozen, may be hazardous to your health. Please notify your server if you would like them prepared differently.

X

Soups & Salads

    • SOUPS - DINNER

    • Hot-n-Sour Soup

      cup 10
      bowl 17

      shrimp, kaffir, straw mushroom, lime, cilantro, tomato

    • Dungeness Crab Bisque

      cup 12
      bowl 19

      corn, onion, cream, port-madeira reduction, chives

    • SALADS - DINNER

    • *Thai Seafood Salad

      16

      Bay shrimp, calamari, octopus, lime leaf, mint, Maui onion, nappa cabbage, Thai chilies, lemon grass, fish sauce, toasted peanuts, cilantro and lime.

    • Romaine Heart Caesar

      11
      Add Bay Shrimp 3
      Add Dungeness Crab 6

      EVOO, anchovy, lemon, Parmigiano

    • Blue Cheese & Pear

      14

      bay shrimp, grilled radicchio & endive, hazelnut, tomato

    • TASTES FROM THE SEA

    • * Torched Salmon Belly

      19
      19

      black sesame sushi rice, Shiso leaf, Unagi sauce

    • * Brown Butter Lobster Roll

      37

      fresh Maine lobster meat, shallots, sherry, lemon, wheat roll, chives

    • * Shrimp Shumai

      16

      shiitake mushroom, scallion, ginger, soy

    • * Grilled Octopus

      17

      Eggplant caponata, puttanesca sauce, micro basil

    • * Dungeness Crab Cakes

      22

      Thai sweet-n-sour sauce, greens, lime leaf vinaigrette

    • * Clams

      17

      basil pesto, garlic, pine nuts, Parmigiano Reggiano

    • * Scallop Trio

      30

      tropical fruit & nuts, golden beet & truffle,black truffle creme

    • TASTES FROM THE LAND

    • Thai Chicken

      15

      sa-teh marinade, lime, Thai pickles, sweet chili sauce, cilantro

    • Seared Pork

      16

      Kalbi, sesame, scallion

    • *Deviled Eggs

      18

      citrus salmon gravlax, wasabi tobiko & truffle ahi tartare

    • Plank Mushrooms

      17

      portabella, Cremini, shiitake, garlic, herbs, lemon, EVOO

    • TASTES TO SHARE

    • Bread Service

      4.5

      Serves (2-4 guests)
      Macrina onion rye & Giuseppe rolls, house baked crackers, EVOO Sea Salt Butter

    • * Oyster Sampler

      36

      Three different oysters, two of each, two with caviar & crème fraiche, two with heirloom melon relish, two with champagne mignonette granita

    • * Raw Bar Tower

      46

      Scallop ceviche with mango-kiwi relish, Dungeness crab California roll, & Hawaiian Ahi Poke (serves 4-6)

    • * Seastar Appetizer Tower

      62

      Dungeness crab cakes, Thai sweet-n-Sour beurre blanc, scallops, tropical fruit chutney & macadamia nuts, crispy shrimp with Sriracha butter sauce, (serves 4)

    • * Seastar Iced Shellstock Bowl

      88
      88

      Dungeness crab legs, King crab legs, scallop ceviche, grilled black tiger prawns, fresh shucked oysters, cocktail, mignonette, Dijon sauce …(serves 4-6)

X

Entrees

    • FROM THE SEA - DINNER

    • * Apple Wood Grilled Wild King Salmon

      49

      lemon, vermouth, butter, Yukon Gold mashed potatoes, roasted Brussels sprouts

    • *Striped Bass Chile Verde

      45

      grilled corn, red potatoes, sweety drop peppers, chile verde sauce, cilantro, lime

    • *Squid Ink & Egg Linguine

      32

      calamari, garlic, fennel, parsley, lemon, chilies

    • * Cedar Plank NW King Salmon

      49

      almon rub, smoked broccoli, citrus rice

    • * Mahi Mahi

      46

      Thai Sa-Teh marinade, sticky rice, beurre blanc, cucumber macadamia nut relish, snow peas, cilantro

    • * Seared Diver Scallop

      48

      mango rice, green curry-lime sauce, tangelo, basil, lime leaf, cilantro

    • * Yellowfin Tuna “Ahi”

      52

      Ginger rice cake, snow pea, ginger-soy, wasabi

    • * Swordfish

      49

      artichokes, caper, Cremini, lemon, brown butter, citrus rice

    • *Alaskan King Crab

      90

      Plank vegetables, lemon, creamy butter sauce

    • *Petrale Sole

      38

      Parmigiano, green beans, mashed, lemon-chive oil, butter

    • *Steelhead

      45
      w/apple wood smoked white shrimp 52

      Ancho-chili, SW mash cake, chili hollandaise, lime crème

    • FROM THE LAND - DINNER

    • Roasted Chicken Tikka Masala

      36

      Jasmine rice, Tikka Masala sauce, cilantro

    • *Filet Mignon

      58

      Yukon Gold mashed, grilled asparagus, Maître d' sauce

    • * Steak & Lobster

      87

      brown butter braised Maine lobster, asparagus, creamy-cheesy russet potato hash,

    • *New York Steak

      68

      cheesy-bacon potato cake, Cremini’s, Maître d' sauce

    • Zucchini Linguine

      28

      Kalamata olives, Roma tomato, garlic, shallots, crushed red chilies, basil, pine nuts

    • FORAGED FOUND FARMED - DINNER

    • Charred Broccoli

      10

      olive oil, lemon, citrus aioli, toasted pistachio nuts

    • Pappardelle with Garlic, Herbs

      11

      olive oil, lemon, crushed red chilies, Castelvertrano green olives, pine nuts

    • Creamy Russet Potato Hash

      10

      Melted leeks, sour cream sauce, thyme, Parmigiano Reggiano, fontina cheese

    • Brussels Sprouts

      10

      Fried, caramelized fish sauce

    • Truffle Fries

      8

      Sea salt, roasted shallot black pepper sauce

*Some of Seastar’s menu items are served raw or undercooked to preserve flavor and moisture.
Raw or undercooked seafood’s and meats, having never been frozen, may be hazardous to your health. Please notify your server if you would like them prepared differently

X

Gluten Free

    • FROM THE SEA - DINNER GLUTEN FREE

    • * Apple Wood Grilled Wild King Salmon

      49

      lemon, vermouth, butter, Yukon Gold mashed potatoes, roasted Brussels sprouts

    • * Cedar Plank NW King Salmon

      49

      almon rub, smoked broccoli, citrus rice

    • * Mahi Mahi

      46

      Thai Sa-Teh marinade, sticky rice, beurre blanc, cucumber macadamia nut relish, snow peas, cilantro

    • * Grilled Octopus

      17

      Eggplant caponata, puttanesca sauce, micro basil

    • * Yellowfin Tuna “Ahi”

      52

      Ginger rice cake, snow pea, ginger-soy, wasabi

    • * Swordfish

      49

      artichokes, caper, Cremini, lemon, brown butter, citrus rice

    • *Alaskan King Crab

      90

      Plank vegetables, lemon, creamy butter sauce

    • *Steelhead

      45
      w/apple wood smoked white shrimp 52

      Ancho-chili, SW mash cake, chili hollandaise, lime crème

    • FROM THE LAND - DINNER GLUTEN FREE

    • Roasted Chicken Tikka Masala

      36

      Jasmine rice, Tikka Masala sauce, cilantro

    • *Filet Mignon

      58

      Yukon Gold mashed, grilled asparagus, Maître d' sauce

    • * Steak & Lobster

      87

      brown butter braised Maine lobster, asparagus, creamy-cheesy russet potato hash,

    • *New York Steak

      68

      cheesy-bacon potato cake, Cremini’s, Maître d' sauce

    • Zucchini Linguine

      28

      Kalamata olives, Roma tomato, garlic, shallots, crushed red chilies, basil, pine nuts

    • FORAGED FOUND FARMED - DINNER GLUTEN FREE

    • Brussels Sprouts

      10

      Fried, caramelized fish sauce

*Some of Seastar’s menu items are served raw or undercooked to preserve flavor and moisture.
Raw or undercooked seafood’s and meats, having never been frozen, may be hazardous to your health. Please notify your server if you would like them prepared differently

X

A 20 percent service charge is included on each check. Seastar retains 100 percent of the service charge. Our professional service team receives industry leading compensation. Additional gratuities are appreciated, but not expected, and go entirely to the service team.

John Howie Restaurants

John Howie Steak

Beardslee Public House

John Howie Catering

Wildwood Spirits Co.

Chef John Howie

Contact

Phone

425.456.0010

Email

reservations2@seastarrestaurant.com

Address

205 108th Ave NE
Suite 100
Bellevue, WA 98004