Fish Club

Breakfast Daily: 6:30am-10:30am
Lunch: Mon-Fri 11:00am-2:30pm
Brunch: Sat-Sun 6:30am-2:30pm
Dinner: Sun-Thurs 5:00pm-10:00pm; Fri-Sat 5:00pm-11:00pm

 

Brunch Menu

Click here for Brunch Menu
Click here for Lunch Menu
Click here for Dinner Menu
Click here for Dessert & Drinks Menu

 


Weekend Brunch Menu
Served 6:30 A.M. - 2:30 P.M.

Weekend buffet
Includes eggs your way, inspired omelet or waffle cooked To order, please ask your server
(Buffet hours – Saturday & Sunday 6:30am – 1:00) Expanded Buffet hours start at 7am

Chorizo hash and eggs
Uli’s Spanish chorizo, roasted peppers & potato hash, Wilted greens, eggs sunny side up and manchego cheese

Bagel & Lox “Benedict Style”
Smoked salmon, bagels, poached eggs, Dijon hollandaise Cream cheese drizzle, red onions & capers

Traditional Eggs Benedict
Poached eggs, canadian bacon, creamy hollandaise and english muffin
With fresh dungeness crab

Two Eggs Any Way
With breakfast potatoes, choice of bacon or sausage and toast

Tuscan Breakfast
Sunny side eggs with Rustic Tomato Sauce Grilled Bread & Fresh Basil

Kobe Hanger Steak & Eggs
Toasted Brioche, Mushroom Ragu and red Wine béarnaise

Farmhouse Flatbread
Country ham, Fontina cheese, caramelized onions Asparagus & sunny side eggs

Caesar salad
Crisp romaine spears, garlicky crouton White anchovies and Caesar dressing

Croque Madame
Toasted rustic bread with Dungeness crab, ham, gruyere, Sunnyside up eggs on mixed greens

Kobe Beef & Tillamook Cheddar Burger
Mushrooms, onions and herb fries

Mixed Seafood Grill
With Israeli cous- cous, tcharmela olives Tomato confit and muhummara relish

“FC” Fish & Chips
Manny’s pale ale battered Cod with Tomolive and pickled shallot Tartar sauce and malt vinegar fries

Fig & Prosciutto Flatbread
Sweet & sour fig jam, gorgonzola and Prosciutto di parma

Kids to 12 years old

(choice of)

Pancakes or waffle

Kids scrambled eggs
(with sausage or bacon)

Grilled cheese sandwich

Tomato and cheese pizza

Sides

Potato hash
Smoked bacon
Pork and apple sausage
Garlic herb fries
Fruit and berrie
Toast
with a selection of jams
 

Lunch Menu

Click here for Brunch Menu
Click here for Lunch Menu
Click here for Dinner Menu
Click here for Dessert & Drinks Menu

 


Lunch Menu

Appetizers

Half dozen daily Oyster selections
On the half shell with mignonette

Mediterranean plate
Hummus, assorted dips and spreads with grilled pita bread & feta cheese

Crispy scallop & tuna tartar
Spun cucumbers and cilantro cream

Cornmeal-Coated Fried Calamari
Salsa roja & garlicky aioli

Cocktail Jumbo Shrimp “Bloody Mary”
with lots of horseradish


Salads & Soups

Soup of the Day

Dungeness Crab Chowder,
Oyster mushrooms & tarragon

Crisp Bibb lettuce with hazelnut vinaigrette,
Mache and a shower of oregonzola bleu cheese

Caesar salad with crisp romaine spears, garlicky crouton,
White anchovy and almost classic Caesar dressing

Marinated Grilled Hanger Steak Salad
Wild mushroom vinaigrette, Mixed greens and gorgonzola cream

Chop- Chop Nicoise Salad
bonito tuna or shrimp with Romaine lettuce, mixed greens
sherry vinaigrette, hard boiled egg, green Beans & tapenade


Flatbread Pizzas

Pepperoni
Rustic tomato sauce, fresh mozzarella, pepperoncini relish & fresh basil

Rock Shrimp & Chorizo
fresh oregano, extra virgin olive oil, roasted tomato & Feta cheese

Pizza Marguerite
Rustic tomato sauce, mozzarella cheese and fresh basil

Roasted Mushroom
Exotic mushrooms, leeks, fresh herbs & goat cheese crema


Sandwiches

Grilled Kobe Burger
with Tillamook cheddar cheese, Sautéed onions, mushrooms, and garlic herb fries

“Fish Club” Sandwich
Choice of Grilled fresh fish of the day or bonito tuna salad
with house-made Tomolive tartar sauce, tomato,
and bacon on toasted sourdough with Salad frites

Croque Madame
Toasted rustic bread with Dungeness crab, ham gruyere cheese mornay
and sunny side up egg on mixed greens

Grilled kasseri cheese sandwich
roasted eggplant, tomato, arugula pesto with Mixed green or garlic herb fries.

Hot Dog Panini
Mustardy pickled pepper relish & Tillamook cheddar with garlic herb fries

Entrées

“FC” Fish & Chips
Manny’s pale ale battered Cod with Tomolive Tartar sauce and malt vinegar fries

Spiced Tuna Steak* seared rare
Sweet & sour slaw, charmoula yogurt & chickpea mash

Mixed Seafood Grill
Israeli cous- cous, tcharmela olives, tomato confit & muhummara relish

Grilled Fresh Fish of the Day
Warm Dungeness crab vinaigrette or harissa & twice-cooked green beans

Fettuccine Fra Diavolo
Spicy House made fettuccine pasta with Penn cove mussels,
manila clams, Fish, shrimp & Uli’s spicy Italian sausage

Fish Club Crab cakes
Toasted brioche, Arugula and warm tomato, olive & citrus vinaigrette

 

Dinner Menu

Click here for Brunch Menu
Click here for Lunch Menu
Click here for Dinner Menu
Click here for Dessert & Drinks Menu

 


Dinner Menu

Small Bites

Oysters*
Ask your server for today’s selection

Cornmeal-Coated Fried Calamari
smokey salsa roja & garlicky aioli

Cocktail Jumbo Shrimp “Bloody Mary”
with lots of horseradish

Grilled Squid & Octopus
Spicy roasted pepper ragü, white beans & fresh oregano

Mussels & Clams “Caldo Verde Style”
Penn cove mussels, manila clams Uli’s chorizo sausage, kale & sunny side eggs

Fig & Prosciutto Flatbread
Sweet & sour fig jam, gorgonzola cheese & prosciutto di parma

Mediterranean plate
Hummus, assorted dips and spreads, with grilled pita bread & feta cheese

Crispy Scallops & Tuna Tartar*
Marinated & flash fried scallops Spicy tuna tartar, cucumbers & cilantro cream

Dungeness Crab Cakes
Mango salsa, cucumber salad & citrus aioli

Soups, Chowders And Salads

Dungeness Crab & Corn Chowder
Maitaki mushrooms & tarragon

Squash Soup
Cinnamon cream foam

Fish Club Caesar salad
with crispy romaine spears, garlicky crouton
Caesar vinaigrette and white anchovy

Crisp Bibb Lettuce
with toasted Hazelnut vinaigrette,
mache shower of Oregon blue cheese


Pasta And Risotto

Butternut Squash Tortelli
with brown butter and sage

Smokey Ham & Mushroom Risotto
Exotic mushrooms & truffle oil

Spit-Roasted Plates

Whole fish of the day with chefs daily preparation

Block of Pacific Swordfish
with warm Dungeness crab vinaigrette Whipped potatoes
and twice-cooked green beans

Boneless King Salmon Steak*
Silky tomato sauce, braised rapini & saffron arancini


Sea Plates

Fish of the Day, “Piccata” Style
Rock Shrimp, parsnip puree, wilted spinach & lemon cream

“Paella Verde”
Maine Lobster, shrimp, Penn Cove mussels, Manila clams, chicken Uli’s Chorizo sausage & charred salsa verde

Spiced Tuna Steak* seared rare
Sweet & sour slaw, chermoula yogurt & chickpea mash

Land dishes

Lamb Shank in tagine
Moroccan style Orange braise, cous cous, celery root & cilantro

Kurobuta pork chop
Luscious sweet potatoes, mustard greens & apple cider glaze

Free Range half Chicken “al mattone”
Toasted Farro, Green olives & saffron Jus

Bacon-Wrapped Beef Tenderloin*
Grilled asparagus, garlicky crouton and potatoes

Wines by The Glass

White

Chateau st. Michelle canoe ridge riesling, 02/washington

Villa del borgo pinot grigio 01/italy

Cape indaba sauvignon blanc 02/south africa

Chateau st. Michelle canoe ridge chardonnay 00/washington

Robert Mondavi napa chardonnay 01/california

Louis Bernard cotes du luberon blanc 01/france

St. Innocent pinot blanc 00/oregon

Red

Bv carneros pinot noir, 00/california

Willakenzie pinot noir, 01/oregon

Rutherford hill merlot, 00/california

Deakin shiraz, 01/australia

Excelsior cabernet sauvignon, 02/south africa

St. Francis old vines zinfandel, 00/california

Colvin cabernet franc, 00/oregon

Sweet

Beringer white zinfandel, nv/california

Michele chiarlo moscato d'asti, 01/italy

Rose

Joliesse rose of syrah, 02/california

Sparkling

St. Innocent, brut, 98/oregon

Veuve clicquot "yellow label," nv/france


 


Bar Menu

Appetizers

Half dozen daily Oyster selections
On the half shell with mignonette

Mediterranean plate
Hummus, assorted dips and spreads with grilled pita bread & feta cheese

Crispy scallop & tuna tartar
Spun cucumbers and cilantro cream

Cornmeal-Coated Fried Calamari
Salsa roja & garlicky aioli 6

Cocktail Jumbo Shrimp “Bloody Mary”
with lots of horseradish


Salads & Soups

Soup of the Day

Dungeness Crab Chowder,
Oyster mushrooms & tarragon

Crisp Bibb lettuce with hazelnut vinaigrette,
Mache and a shower of oregonzola bleu cheese

Caesar salad with crisp romaine spears,
garlicky crouton, White anchovy and almost classic Caesar dressing

Marinated Grilled Hanger Steak Salad
Wild mushroom vinaigrette, Mixed greens and gorgonzola cream

Chop- Chop Nicoise Salad
bonito tuna or shrimp with Romaine lettuce, mixed greens sherry vinaigrette,
hard boiled egg, green Beans & tapenade


Flatbread Pizzas

Pepperoni
Rustic tomato sauce, fresh mozzarella, pepperoncini relish & fresh basil

Rock Shrimp & Chorizo
fresh oregano, extra virgin olive oil, roasted tomato & Feta cheese

Pizza Marguerite
Rustic tomato sauce, mozzarella cheese and fresh basil

Roasted Mushroom
Exotic mushrooms, leeks, fresh herbs & goat cheese crema


Sandwiches

Grilled Kobe Burger
with Tillamook cheddar cheese, Sautéed onions, mushrooms, and garlic herb fries

“Fish Club” Sandwich
Choice of Grilled fresh fish of the day or bonito tuna salad
with house-made Tomolive tartar sauce, tomato,
and bacon on toasted sourdough with Salad frites

Croque Madame
Toasted rustic bread with Dungeness crab, ham gruyere cheese mornay
and sunny side up egg on mixed greens

Grilled kasseri cheese sandwich
roasted eggplant, tomato, arugula pesto with Mixed green or garlic herb fries.

Hot Dog Panini
Mustardy pickled pepper relish & Tillamook cheddar with garlic herb fries


Entrées

“FC” Fish & Chips
Manny’s pale ale battered Cod with Tomolive Tartar sauce
and malt vinegar fries

Spiced Tuna Steak* seared rare
Sweet & sour slaw, charmoula yogurt & chickpea mash

Mixed Seafood Grill
Israeli cous- cous, tcharmela olives, tomato confit & muhummara relish

Grilled Fresh Fish of the Day
Warm Dungeness crab vinaigrette or harissa & twice-cooked green beans

Fettuccine Fra Diavolo
Spicy House made fettuccine pasta with Penn cove mussels,
manila clams, Fish, shrimp & Uli’s spicy Italian sausage

Fish Club Crab cakes
Toasted brioche, Arugula and warm tomato, olive & citrus vinaigrette

 

Dessert & Drinks Menu

Click here for Brunch Menu
Click here for Lunch Menu
Click here for Dinner Menu
Click here for Dessert & Drinks Menu

 


Desserts

Cookies and cream
brulee with chocolate “oreo” wafers Strawberries

Selection of house made Ice creams or sorbets

Chocolate banana terrine
With white chocolate-banana Bread pudding, vanilla ice cream Candied cashews

Warm caramelized apple strudel
Buttermilk panna cotta Green apple sorbet

Warm cookies and biscotti
(for here or at home)

Profiteroles
Hazelnut ice cream Chocolate sauce

jason dallas, pastry chef


Drinks

Sweet Wines
2002 Beringer White Zinfandel
2001 Michele Chiarlo Moscato d'Asti Half
2001 Margan Botryised Semillon
2001 Mt. Horrocks Cordon Cut

Port
Graham's 6 Grapes
Taylor Fladgate 10 yr. tawny
Fonesca 20 yr. tawny
Cockburns Reserve
1984 Taylor
Quinta De La Rosa LBV

Sherry
Harvey's Bristol Cream
Dry Sack

Tequila
El Tesoro Silver
El Tesoro Anejo
Sauza Tres Generations
Sauza Hornitos
Herradura Reposado
Herradura Silver

Bourbon
Booker's
Woodford Reserve
Knob Creek
Maker's Mark
Wild Turkey

Single Malt Scotch
Glenfiddich
Glenfiddich 15 yr
Glenlivet 12 yr
Macallan 12 yr
Macallan 25 yr
Oban
Lephroaig

Cognac
Courcoisier VS
Delamain Pale and Dry
Hennessey VSOP
Remy Martin VSOP
Remy Martin XO

Liqueur
Grand Marnier
Ouzo
Sambuca
Cointreau

Todd english/chef       chris ainsworth/chef de cuisine


 
Todd English-owner/chef
Chris Ainsworth-executive chef
David Scherling- general manager
 

In order to offer the freshest ingredients, all menus are subject to change.
Please call the restaurant directly to confirm availability of the items listed on this website.
Thank you.

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