Lunch
Our menus are updated daily!
Below is a sample of a few favorite menu items. Please make sure to print off the PDF above to view our entire menu with the most current selections.
Wild Salmon
OUR SALMON OFFERINGS ARE ONLY FROM WILD, SUSTAINABLE RUNS. WE SERVE NO FARMED SALMON.
SALMON PREPARATION:
Alder Planked: Seasoned with our house rub and baked on an alder plank. Served with grilled market vegetables and finished with smoked tomato-onion beurre blanc.
Simply Grilled: 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 Alaskan Troll King Salmon
High in oil content and full of flavor.
Alaskan Coho
From the icey waters of Alaska.
Yukon River Sockeye
Caught by the Yup’ik people and sold exclusively at Elliott’s.
Elliott’s Lunch Favorites
Seafood Fettuccine
Pacific finfish, scallops, prawns, bay shrimp, mussels, garlic cream or pomodoro sauce.
Blackened Pacific Rockfish
Blackening spice, creamy polenta, black bean-corn relish, roasted red pepper puree.
Cioppino
Alaskan True cod, Dungeness crab, grilled scallop, white prawn, Manila clams, mussels, tomato-herb broth.
Dungeness Crab Cakes
Ocean shrimp, jasmine rice cake, sweet chili-lime beurre blanc, chayote-jicama slaw.
Pesto Salmon Sliders
Grilled salmon basted with basil pesto and served open-faced on focaccia with tartar sauce and sliced tomato.
Grilled Seafood Salad Wild Salmon, prawn and scallop, crab relish, avocado, tomato, egg, rosemeary vinaigrette, mixed greens and romaine lettuce.
Scallop and Shrimp Louie Iceberg lettuce, bay shrimp, Dungeness crab, tomato, hard-cooked egg, asparagus, pepper rings, olives, Louie dressing.
*Consuming raw oysters or undercooked seafood or shellfish may increase your risk of foodborne illness.
