Lunch Gluten-Free Celiac Friendly Menu

 

Oysters

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

 

Starters

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

Bay Shrimp Cocktail 9

Wild Prawn Cocktail 13

Dungeness Crab Cocktail 17

Steamed Littleneck Clams 15
lemon butter broth

 

Salads

Baby Kale 9
goat cheese, braised beets, crispy bacon, hazel nuts, honey mustard vinaigrette

Scott’s Caesar 9
romaine hearts, house-made dressing and asiago cheese

Field Greens 9
grilled pears, candied pecans, red onions, orange basil vinaigrette

Grilled Chicken Caesar 15
romaine hearts, house-made dressing and asiago cheese

Grilled Prawn Caesar 19
romaine hearts, house-made dressing and asiago cheese

Fresh Dungeness Crab Louis Lg 21/ small 18

Bay Shrimp Louis Lg 16/ small 13

 

Mains

Char Grilled Sterling Salmon 24
baked fingerling potatoes, seasonalvegetable, sherry pancetta cream

Char Grilled Alaskan Halibut 29
lemon-chive rice pilaf, seasonal vegetable, brown butter

Scott’s Cioppino 24
clams, mussels, prawns, fresh fish, crab and habañero sausage, spicy roasted tomato-fennel broth

Grilled White Prawn Skewer 20
wilted spinach, roasted garlic mashed potatoes

Blackened Snapper Tacos 15
two butter leaf tacos with nappa cabbage, pico de gallo and orange scented black beans

Bay Shrimp Caesar Salad with cup of soup 15

 

Private party facilities available. Ask for a tour or go to www.scottsseafood.net
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness
Please inform your server of any food allergies

Executive Chef: Gregory Dunn
Sous Chef: Gerardo Ajanel