Dinner

 

Soups

Boston Clam Chowder or Spicy Crab Bisque 8.5/ 6.5

Soup of the Day 8.5 / 6.5

 

Oysters

See the Daily Sheet for our selection of Raw on the Half Shell

BBQ (4) 14
thai BBQ glaze, melon salsa

Smoked Oysters (4) 14
chipotle aioli, basil chiffonade

Rockefeller (4) 14
baked, with creamed spinach and a dash of pernod

The Sampler 17
BBQ, chilled, fried, smoked and Rockefeller

 

Starters

Sashimi Trio 20
pickled ginger, wasabi vinaigrette, wakame salad, soy sauce

Warm Baked Brie, Spinach, Artichoke Dip 13
with crostini’s and pita bread

Fried Calamari 14
choice of asian, lemon garlic butter, lemon pesto, or traditional crispy

Pan Seared Day Boat Scallops 15
 cauliflower puree, bacon jam, intensity micro greens

Pork-Kimchi Potstickers 14
cucumber-asian slaw, sweet chili drizzle, bulgogi dipping sauce

Fresh Pan Seared Dungeness Crab Cakes 19
pea shoot-orange wedge salad, lemon-honey aioli

Steamed Littleneck Clams 16
lemon butter broth and garlic cheese toast

Bacon Wrapped Jumbo Prawns 15
polenta croutons, brandy-chipotle orange gastrique

Butter Leaf Lettuce Wraps 17
thai beef, seared or simply marinated

Wild Prawn Cocktail 15

Dungeness Crab Cocktail 17

 

Salads

Baby Kale 9.5
goat cheese, braised beets, crispy bacon, hazel nuts, honey mustard vinaigrette

Scott’s Caesar 9.5
romaine hearts, asiago cheese, garlic croutons and house-made dressing

Field Greens 9.5
grilled pears, shafts bleu cheese, candied pecans, red onions, orange basil vinaigrette

Grilled Chicken Caesar 15
Grilled Prawn Caesar 19
romaine hearts, house-made dressing, asiago cheese and garlic croutons

Pacific Rim Salad (thai beef, ahi or crispy calamari) 19
kaffir lime vinaigrette, avocado-mango relish

Fresh Dungeness Crab Louis lg 21 / sm 18

Bay Shrimp Louis lg 16 / sm 13

 

Marinated Bistro Tender 27
lemon asiago pommes frites, grilled asparagus, chimmichurri sauce

Rib-Eye 38
loaded smashed red potatoes, vegetables,
sautéed mushrooms, demi glace

Filet Mignon and Grilled Prawns or Jumbo Scallops 42
garlic mashed potatoes, sautéed mushrooms, cabernet demi-glaze

Filet Mignon and Atlantic Lobster Tail 69
roasted garlic mashed potatoes, sautéed mushrooms

 

Fish Entrees

Macadamia Nut Crusted Alaskan Sea Bass 35
coconut-cilantro rice, mango chutney, seasonal vegetables

Grilled Petrale Sole Dore 28
garlic mashed potatoes, seasonal vegetables, lemon-garlic butter

Chard Grilled Sterling King Salmon  28
steamed coconut rice, braised broccolini, butternut squash-yellow curry puree, sage gremolata

Char Grilled Pacific Swordfish  30
bay shrimp-fresno chili risotto, lobster cream, sriracha butter

Togarashi Crusted Yellow Fin Ahi Tuna Tataki 30
parsnip puree, orange wedge pea shoot salad, wasabi vinaigrette, ponzu sauce

 

Shellfish & Pasta

Roasted Atlantic Lobster Tail 49
roasted garlic mashed potatoes, seasonal vegetables, drawn butter

Grilled White Prawn Skewers 28
wilted spinach, thai chili and citrus butters, roasted garlic mashed potatoes

Seafood Sauté 32
slipper lobster, dayboat scallops, white prawns, asiago-angel hair pasta,
seasonal vegetable, lemon white wine butter sauce

Seafood Pappardelle 30
lemon-garlic butter, artichoke hearts, grape tomatoes and spinach,white prawns, prawns and scallops, or all scallops

Scott’s Cioppino 30
clams, mussels, prawns, fresh fish, crab, and habanero sausage,
spicy tomato fennel broth

 

Battered & Burgers

Fresh Pacific Cod Fish and Chips 19
Jumbo Prawns and Chips 22
sierra nevada beer battered, cole slaw, tartar sauce

Scott’s ½ lb Angus Burger 15
smoked mozzarella, bleu, cheddar or monterey jack
add applewood smoked bacon, avocado or sauteed mushrooms 2 ea

 

Please inform your server of any food allergies!

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

Private party facilities are available.
Ask for a tour or go to www.scottsseasfood.net

Executive Chef: Gregory Dunn
Sous Chef: Nicholas Blessing

11/18/19