Lunch

 

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
crostini’s and pita bread

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

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

Steamed Littleneck Clams 16
lemon butter broth and garlic cheese toast

Jumbo 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, house-made dressing, asiago cheese and garlic croutons

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

 

Entrees

Marinated Bistro Tender 22
lemon asiago pommes frites, chimmichrri sauce

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

Grilled Petrale Sole Dore 24
garlic mashed potatoes, lemon garlic butter

Macadamia Nut Crusted Alaskan Sea Bass 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 Pappardelle 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 Center Cut Cross Rib French Dip 16
french roll, provolone cheese, horsradish aioli, sweet caramelized red onion, auju

(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: Nicholas Blessing

11/18/19