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 9.5
goat cheese, braised beets, crispy bacon, hazel nuts, honey mustard vinaigrette
Scott’s Caesar 9.5
romaine hearts, house-made dressing and asiago cheese
Field Greens 9.5
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
Chard Grilled Sterling King Salmon 28
steamed coconut rice, braised broccolini, butternut squash-yellow curry puree, sage gremolata
Char Grilled Alaskan Sea Bass 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: Nicholas Blessing
11/18/19