Lunch
Soups
Boston Clam Chowder or Spicy Crab Bisque 8 / 6
Soup of the Day 8 / 6
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
crostini’s and pita bread
Calamari 14
choice of asian, lemon garlic butter, lemon pesto, or traditional crispy
Pan Seared Day Boat Scallops 18
cauliflower puree, bacon jam, intensity micro greens
Pork-Kimchi Potstickers 14
cucumber-asian slaw, sweet chili drizzle, bulgogi dipping sauce
Pan Fried Antarctic Queen Crab Cakes 18
field green-red radish salad, sriracha aioli
Crispy Togarashi Prawns 15
togarashi dipping sauce, asian slaw
Steamed Littleneck Clams 16
lemon butter broth and garlic cheese toast
Jumbo Prawn Cocktail 15
Dungeness Crab Cocktail 17
Salads
Baby Kale 9
goat cheese, braised beets, crispy bacon, hazel nuts, honey mustard vinaigrette
Scott’s Caesar 9
romaine hearts, house-made dressing, asiago cheese and garlic croutons
Field Greens 9
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
Seafood Salad lg 20 / sm 17
marinated bay scallops, bay shrimp, white prawns
Fresh Dungeness Crab Louis lg 21 / sm 18
Bay Shrimp Louis lg 16 / sm 13
Entrees
Marinated Flank Steak 22
lemon asiago pommes frites, chimmichrri sauce
Lemon-Asiago Crusted King Salmon 24
baked fingerling potatoes, sherry pancetta ceam
Grilled Petrale Sole Dore 24
garlic mashed potatoes, lemon garlic butter
Macadamia Nut Crusted Alaskan Halibut 29
coconut mango-cilantro rice
Scott’s Cioppino 24
clams, mussels, prawns, fresh fish, crab, habañero sausage
in a spicy roasted tomato-fennel broth
Jumbo Prawn Fettuccine 22
lemon garlic butter sauce, artichoke hearts, cherry tomatoes and spinach
Grilled White Prawn Skewer 20
wilted spinach, thai chili and citrus butters, roasted garlic mashed potatoes
Sandwiched, Wrapped or Battered
Scott’s ½ lb Burger 15
smoked mozzarella, bleu, cheddar or monterey jack
add applewood smoked bacon, avocado, or sautéed mushrooms 2 ea
Scott’s Po-Boy Sandwich 16
sweet hawaiian roll, coleslaw, vine ripe tomatoes, choice of fried oyster, battered slipper lobster, or battered prawns
(2) Blackened Rock Fish Tacos 15
nappa cabbage, pico de gallo, spanish rice, orange scented black beans
Butter Leaf Lettuce Wraps 17
thai beef, seared or simply marinated
Fresh Pacific Cod Fish and Chips 19
Jumbo Prawns and Chips 22
sierra nevada beer battered, cole slaw, tartar sauce
Light Lunch Combos
choice of cup of soup or small Scott’s Caesar
Small Crab Cake Sandwich 17
sriracha mayo
Scott’s Angus Mini Burger 14
smoked mozzarella, bleu, cheddar or jack
Bay Shrimp Caesar Salad 15
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 available.
Ask for a tour or go to www.scottsseafood.net
Executive Chef: Gregory Dunns
Sous Chef: Gerardo Ajanel
2/21/19