Elliott’s Brunch Favorites
(Brunch items are available Sundays from 11am to 4pm in addition to our full lunch menu)
Smoked Salmon Scramble
Sauteed mushrooms, red onions, tomato and house alder salmon scramble with farm fresh eggs. Topped with dill cream and served with breakfast potatoes.
Crab Cake Benedict
Toasted English muffins, seared crabcakes with ocean shrimp and poached eggs. Finished with classic hollandaise sauce and served with breakfast potatoes.
Dungeness Crab & Shrimp Omelette
Filled with Dungeness crab, bay shrimp, jack cheese and avocado. Finished with Mornay sauce and roasted red pepper sauce. Served with breakfast potatoes.
Ahi Tuna Poke*
Avacado, mango-papaya salsa, peanut, wonton crisps.
Alaskan True Cod & Chips
Ale battered, panko breaded and fried. Served with coleslaw and fries.
Scalloped Vegetable Torte
Local organic vegetables and cheese, baked and served with a sherry vinegar syrup and smoked apple jam.
Seasoned with our house rub and baked on an alder plank. Served with grilled market vegetables and finished with smoked tomato-onion beurre blanc.
Lightly seasoned and basted with olive oil. Served with market vegetables and black pearl barley rice.
Cajun Pan Seared
Dusted with our Cajun spice and flash seared. Topped with roasted red pepper butter and served over creamy polenta and market vegetables.
Fresh Columbia River King Salmon
From Southern Washington.
Alaskan River Coho
From the Gulf of Alaska.
Cook Inlet Sockeye
From Cook Inlet in South East Alaska.
*Consuming raw oysters or undercooked seafood or shellfish may increase your risk of foodborne illness.