DINNER Menu

SOUPS

Hot-n-Sour Soup (GF)
Shrimp, kaffir, straw mushroom, lime, cilantro, tomato
Cup (10)
Bowl (17)

Dungeness Crab Bisque
Port-Madeira reduction, chives
Cup (14)
Bowl (21)

SALADS

Romaine Heart Caesar (11)
EVOO, anchovy, lemon, Parmigiano
Add Shrimp (3)
Add Dungeness Crab (9)

Kale Salad (GF) (10)
Red onion, carrot, red cabbage, pumpkin, hemp & sunflower seeds, whole grain mustard-cider-olive oil vinaigrette

Hearty Fall Greens (GF) (14)
Kale, Brussels sprouts, celery root, cabbage, dried apricot, craisins, blueberries, warm bacon – caramelized onion cider vinaigrette, candied walnuts

Blue Cheese & Pear (GF) (14)
Shrimp, grilled radicchio & endive, hazelnut, tomato

TASTES FROM THE SEA

* Clams (GF) (18)
Basil pesto, garlic, pine nuts, Parmigiano Reggiano

* Mussels (GF) (17)
Thai coconut-curry sauce, basil, bell pepper, lime

* Baked Pacific Oysters (20)
Smoked gouda sauce, prosciutto, garlic bread crumbs

* Tequila-Habanero Shrimp (21)
Garlic, lime, cilantro, honey-jalapeno cornbread

* Dungeness Crab Cakes (24)
Thai sweet-n-sour beurre blanc greens, lemongrass vinaigrette

* Sesame-Peppercorn Crusted Ahi (23)
Ginger-soy reduction, wasabi

* Shrimp Shumai (17)
Shiitake mushroom, scallion, ginger, soy

* Grilled Octopus (GF) (20)
Fingerling caponata relish, puttanesca sauce, arugula

* Brown Butter Lobster Roll (38)
Fresh Maine lobster meat, shallots, sherry, lemon, house baked wheat roll, chives

TASTES FROM THE LAND

* Deviled Eggs (19)
Citrus salmon gravlax, wasabi tobikko & truffle ahi tartare

Thai Chicken (18)
Sa-teh marinade, lime, Thai pickles, sweet chili sauce, cilantro

Plank Mushrooms (GF, V)  (17)
Portobella, Cremini, shiitake, garlic, herbs, lemon, EVOO

Seared Pork (17)
Kalbi, sesame, scallion

Escargot Royale (17)
Garlic butter, asiago, sour cream, chives, baguette

TASTES TO SHARE

Bread Service – Serves 2-4 guests (4.5)
Macrina onion rye & Giuseppe rolls, house baked crackers, EVOO Sea Salt Butter

* Seastar Appetizer Tower – Serves 4 guests (68)
Dungeness crab cakes, Thai sweet-n-Sour beurre blanc, scallops, tropical fruit chutney & macadamia nuts, crispy shrimp with Sriracha butter sauce

FROM THE SEA

* Fresh King Salmon (GF) (49)
Fire-Grilled, served with Yukon Gold mashed potatoes, grilled asparagus

* Baja California Striped Bass  (GF) (48)
 Grilled corn, red potato, sweety drop peppers, lime, cilantro

* NW Shellstock Stew (46)
Scallops, clams, mussels, fish,shrimp, tomato – herb broth

* Grilled Thai Shrimp (GF) (42)
Lemongrass, red coconut curry sauce, sticky rice, roasted vegetables, Thai pickles, opal basil

* Seafood Jambalaya (GF) (39)
Shrimp, scallops, chicken, Tasso ham, Andouille

* Diver Scallops & French Truffles (62)
Crispy risotto cake, Chablis cream sauce, fresh black truffle, white truffle oil. 

* Mahi Mahi (GF) (45)
SaTeh marinade, sticky rice, cucumber-mac nut relish, snow peas, Thai sweet chili butter sauce

* Seared Tuna “Ahi” (53)
Ginger rice cake, snow pea, ginger-soy, wasabi

* Fresh Petrale Sole (39)
Parmigiano crusted, haricot verts, mashed potatoes

* Swordfish (49)
Artichokes, caper, Cremini, lemon, brown butter, citrus rice (49)

* Halibut Chanterelle Succotash (GF) (52)
Corn, edamame, bell pepper, caramelized onion – bacon relish

* Rainbow Trout (35)
Four grain pilaf, hazelnut, brown butter asparagus

* Steelhead (GF) (47)
Ancho-chili, SW mash cake, chili hollandaise, lime crème
With apple wood smoked white shrimp (52)

* Cedar Plank Salmon (51)
Smoked broccoli & citrus rice

* Alaskan King Crab (GF) (145)
Cedar plank roasted, roasted vegetables, butter sauce

FROM THE LAND

* Zucchini Linguine (GF, V)  (26)
Artichoke, tomato, Kalamata olive, basil, garlic, chilies

Roasted Chicken Breast (GF) (32)
Herb chevre, fingerling potatoes, spinach, creamy garlic sun dried tomato sauce

* 6oz American Wagyu Tri-Tip (GF) (36)

* USDA Choice Filet Mignon (GF) 
6oz (48)
8oz (60)

* 12oz Australian Wagyu X New York Steak (GF) (105)

* 8oz American Wagyu Filet Mignon (GF) (78)
Rich American Wagyu Filet Mignon, from Snake River Farms in Idaho.
Steaks are served with mashed potatoes, grilled asparagus, and Maître d ‘Sauce

* Steak & Lobster (GF) (94)
Fire-grilled 8oz Filet Mignon, brown butter braised Maine lobster, asparagus, creamy-cheesy russet potato hash

Roasted Cauliflower  (10)
Yuzu, whole grain mustard, coriander, EVOO

Sweet Potato Tater Tots (V) (8)
Chipotle-Ranch Dip

Truffle Tots or Fries (V) (11)
Crispy Tater Tots or French fries with truffle aioli

Charred Broccoli (GF, V) (10)
Olive oil, lemon, citrus aioli, toasted pistachios

Fried Brussels Sprouts (GF) (11)
Caramelized fish sauce

Grilled Asparagus (GF, V) (12)
Meyer Lemon Vinaigrette

Crème Brulee (GF) (11)
Vanilla or Bourbon Butterscotch made with Chef Howie’s Special Blend Markers Mark

Flourless Chocolate Cake (GF) (11)
Crème anglaise, sea salt caramel

Apple Craisin Crisp A la Mode (11)
Granny Smith apples, brown sugar, Yukon Jack, dried cranberries, crispy oat topping, Olympic Mountain cinnamon – vanilla ice cream

Banana Spring Roll Sundae (11)
Orange-caramel-vanilla swirl Olympic Mountain ice cream, fresh pineapple relish, caramel sauce

Meyer Lemon Cheesecake Cake (11)
Fresh Meyer Lemon baked into a rich New York style cheesecake, graham cracker crust, served with a strawberry coulis

Handmade Seastar Truffle (GF) (15)
Dark Chocolate, Cappuccino, Three Chili Dark Chocolate, White Chocolate Baileys, Hazelnut, Grand Marnier

* White Chocolate Coconut Crème Pie (GF without crust) (15)
Serves two!

Olympic Mountain Ice Cream & Sorbet (8)
Made exclusively for Seastar by Karl Black