Elliotts Dinner Menu
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- Words: 5,416
- Pages: 4
wines
sharable seafood
R 2008 Oyster Wine Competition Winner
Appetizer Tower | A trio of favorites: Quick Fried Calamari, Elliott’s Dungeness Crab Cakes and Warm Crab & Shrimp Dip. 35.
White Now Serving Winning Wines from Pacific Coast Oyster Wine Competition. Valet Parking Available Daily after 5pm. Elliott’s serves more than 500 dozen oysters each week. Celebrate Oyster New Year with us November 1, 2008!
Elliott’s. Where Seattle Goes for Seafood.
121 Chateau Ste. Michelle Riesling, Columbia Valley, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . 6.
24.
122 Dr. Loosen Dr. L Riesling, Mosel–Saar–Ruwer, Germany, 2007. . . . . . . . . . . . . . . . . . . . 9.
35.
125 Penfolds Thomas Hyland Dry Riesling, Adelaide, Australia, 2007 . . . . . . . . . . . . . . . 9. 204
R Covey Run Fumé Blanc, Columbia Valley, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.
35. 23.
247 Waterbrook Sauvignon Blanc, Columbia Valley, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.
32.
265 Matua Sauvignon Blanc, Marlborough, New Zealand, 2007. . . . . . . . . . . . . . . . . . . . . . 9.
35.
224 Brassfield Estate Winery Sauvignon Blanc, High Valley, 2006. . . . . . . . . . . . . . . . . . . . 8.
32.
139 Robert Mondavi Private Selection Pinot Grigio, California, 2007. . . . . . . . . . . . . . . . . 7.
28.
136
10.
40.
135 Villa Wolf Pinot Gris, Pfalz, Germany, 2006 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.
35.
134 Caposaldo Pinot Grigio, IGT Veneto, Italy, 2006. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.
27.
132 A to Z Pinot Gris, Oregon, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.
36.
321 Hogue Chardonnay, Columbia Valley, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.
24.
394 La Crema Chardonnay, Sonoma Coast, 2006. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.
48.
396 Fish House Chardonnay, Columbia Valley, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.
28.
399 Kendall–Jackson Vintner’s Reserve Chardonnay, California, 2006 . . . . . . . . . . . . . . 10.
38.
421 Chateau Ste. Michelle Semillon, Columbia Valley, 2006. . . . . . . . . . . . . . . . . . . . . . . . . 6.
23.
420 Columbia Gewürztraminer, Columbia Valley, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.
27.
406 Elliott’s Oyster House Private Label White, Columbia Valley, NV. . . . . . . . . . . . . . . . 6.
24.
446 Shooting Star Aligote, Washington State, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10.
40.
416 Clay Station Viognier, Lodi, 2006. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.
28.
R Willamette Valley Vineyards Pinot Gris, Willamette Valley, 2007. . . . . . . . . . .
Clams and mussels are delivered straight from Penn Cove on Whidbey Island. Penn Cove is renowned for the quality and freshness of their shellfish. Elliott’s is a Seafood Watch approved restaurant. We are committed to serving seafood that conforms to Monterey Bay Aquarium Seafood Watch standards which is the leading reputable consumer guide.
Pier 56 Seattle WA 98101 Tel: 206 623–4340 Fax: 206 224–0154
small plates
Calamari | Quick fried and served with lemon–garlic aïoli. 10. Alder Smoked Alaskan White King Salmon | House alder–smoked and served with Alsatian rye bread, cream cheese, pickled red onion and cucumber–caper relish. 13. Dungeness Crab Cakes | With ocean shrimp served with sweet chili–lime beurre blanc and chayote–jicama slaw. 16. Tequila–Lime Mussels | Penn Cove mussels steamed with tequila, fresh lime juice and cream with jalapeño peppers and cilantro. 12. Coconut Prawns | Dipped in coconut tempura batter and coated with coconut. Served with pineapple–chili coleslaw and sweet plum–chili dipping sauce. 13. Potato–Crusted Goat Cheese and Hummus | Potato–crusted chèvre goat cheese, hummus, roasted red pepper spread, olive tapenade and grilled pita bread. 11. Fresh Dungeness Crab Cocktail | An Elliott’s Signature! Served with housemade cocktail sauce. 19.
Elliott’s. Where Seattle Goes for Seafood.
Red
www.elliottsoysterhouse.com
Elliott’s Shellfish Celebration* | Ten fresh shucked raw oysters, snow crab claws, six jumbo prawns and a half Dungeness crab. 55. The Ultimate. Perfect for six. 85.
Dungeness Crab and Shrimp Dip | Dungeness crab mixed with bay shrimp, artichoke hearts, fresh spinach. Served with potato bread crostini. 12. Sesame Seared Ahi Tuna* | Yellowfin tuna seared rare and served over fresh avocado and topped with mango–papaya salad. Finished with sweet soy and ginger–lime vinaigrette. 13. Chorizo–Pepper Clams | Manila clams steamed with clam nectar, cream, chorizo sausage and peppers. Served with potato bread crostini. 13.
chowders & salads
704 Mondavi Woodbridge Cabernet Sauvignon, California, 2006. . . . . . . . . . . . . . . . . . . . 6.
23.
714 Columbia Crest Grand Estates Cabernet Sauvignon, Columbia Valley, 2005. . . . 8.
30.
719 Chateau Ste. Michelle Cabernet Sauvignon, Columbia Valley, 2004. . . . . . . . . . . . 10.
39.
White Clam Chowder | Cup 4. / Bowl 6.
527 Castle Rock Pinot Noir, Willamette Valley, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10.
39.
Red Clam Chowder | Cup 4. / Bowl 6.
510 Mark West Pinot Noir, California, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.
31.
Spicy Crab Chowder | Cup 6. / Bowl 10.
625 Red Diamond Merlot, Washington, 2005 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.
27.
945 Sagelands Freddie’s Blend, Columbia Valley, 2005 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.
28.
Oyster Stew | Willapa Bay yearling oysters simmered in natural nectar with cream, bacon, shallots and croutons. Cup 5. / Bowl 9.
951 Bodega Séptima Malbec, Mendoza, Argentina, 2006. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.
31.
873 Woop Woop Shiraz, South Australia, 2006. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.
31.
878 Columbia Crest Two Vines Shiraz, Columbia Valley, 2004 . . . . . . . . . . . . . . . . . . . . . . . 6.
24.
Pier 56 Seattle WA 98101
Sparkling 901 Segura Viudas Brut Reserva, Penedès, Spain, NV. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.
23.
906 Domaine Ste. Michelle Blanc de Blanc, Columbia Valley, NV. . . . . . . . . . . . . . . . . . . . 7.
28.
911 Gloria Ferrer Premier Cuvée, Carneros, NV . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11.
43.
Elliott’s is the proud recipient of 2006 Washington Wine Reserve Award. Recipient of the 2007 Wine Spectator Award of Excellence.
www.elliottsoysterhouse.com
Tel: 206 623–4340 Fax: 206 224–0154
Fresh Tossed Greens | Red onion, sweet peppers, sherry–Dijon vinaigrette. 5. Elliott’s House Salad | Oregon blue cheese, apples, spiced walnuts, dried cranberries and apple cider vinaigrette. 6. Caesar Salad | Romaine lettuce tossed with Parmesan cheese, brioche croutons and classic Caesar dressing. 6. Spinach Salad with Alder Smoked Salmon | Toasted almonds, Jack cheese, chopped egg, button mushrooms, tomato–caper vinaigrette. 9. Knife and Fork Blue Cheese Shrimp Salad | Hearts of romaine topped with bay shrimp, toasted hazelnuts, chopped egg, tomato and Oregon blue cheese dressing. 8.
*Consuming raw oysters or undercooked seafood or shellfish may increase your risk of foodborne illness.
dinner selections
Private Dining Room Available. See Manager. Never Slurped an Oyster? First One’s on Us.
Seafood Chop Chop Salad | A combination of grilled scallops, Dungeness crab and bay shrimp mixed with seasonal greens, avocado, hard cooked eggs, tomato, toasted hazelnuts, Jack cheese, peas and artichoke hearts in a creamy tomato–caper vinaigrette. 17.
Wild vs. Farmed… We believe wild salmon has a more natural lifestyle and consequently has a better taste and texture than farmed. Our salmon are caught in the ocean when they are still feeding through the natural food chain thus ensuring a deep, rich salmon flavor. That is why we “go wild” with salmon!
Grilled Prime Steak Salad* | Prime top sirloin sliced thin and served over seasonal greens with Dijon vinaigrette. Topped with caramelized onions, roma tomato, Oregon blue cheese dressing and crispy sweet onions. 15.
Elliott’s is committed to serving only salmon from healthy non–threatened runs. Please see our fresh sheet for today’s selections and preparations.
Dungeness Crab and Shrimp Cobb | Mixed greens tossed with black pepper–thyme vinaigrette and layered with Dungeness crab, bay shrimp, hard cooked egg, blue cheese, tomato, crisp bacon and fresh avocado. 20. Seafood Fettuccine | Finfish, scallops, prawns, bay shrimp and mussels tossed in a light garlic–cream sauce with fettuccine pasta. 24. Organic Pan Roasted Chicken | Cold smoked and pan roasted half chicken served over cornbread–sausage stuffing. Topped with micro greens and finished with roasted chicken jus. 23. Grilled Scallop Risotto* | Grilled East Coast scallops served over spinach–pepper bacon risotto and finished with crab cream. 26.
Elliott’s. Where Seattle Goes for Seafood.
Prawn Scampi | Mexican white prawns butterflied in–shell and oven baked with garlic–herb butter. Served with spring vegetables with orzo and lentils. Finished with lemon–chive beurre blanc. 29. Australian Lobster | Roasted garlic–Parmesan mashed potatoes and market vegetables. Market Price
steaks & combinations Prime Top Sirloin* | Grilled and basted with maître d’ butter and served with garlic– Parmesan mashed potatoes and market vegetables. 27. Tenderloin Medallions* | Grilled and served with a warm sweet onion–tomato Napoleon with Oregon blue cheese. Topped with crispy fried onions and finished with balsamic reduction and basil vinaigrette. 29.
www.elliottsoysterhouse.com Pier 56 Seattle WA 98101 Tel: 206 623–4340 Fax: 206 224–0154
wild salmon
Seafood AddiTIONS Oscar Style | Dungeness crab, grilled asparagus and classic béarnaise sauce. Add 14. Prawn Scampi | Three Mexican white prawns butterflied in–shell and oven baked with garlic–herb butter and finished with lemon beurre blanc. Add 13. Pan–Fried Willapa Bay Oysters with Bourbon Sauce | Finished with Jack Daniel’s bourbon sauce and crispy fried onions. Add 8. King Crab Killer Claw | From Dutch Harbor, Alaska. Steamed with dipping butter. Add 22.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Our salmon offerings are only from wild, sustainable runs. We serve no farmed salmon.
northwest seafoods Blackened Pacific Rockfish* | Seared with housemade blackening spice. Served with creamy polenta, black bean–corn relish and roasted red pepper puree. 22. Dungeness Crab Cakes | With ocean shrimp served with jasmine rice cake, sweet chili–lime beurre blanc and chayote–jicama slaw. 29. Elliott’s Cioppino | Wild salmon, Dungeness crab, Manila clams and Penn Cove mussels in rich tomato–herb broth. 31. Pan Fried Oysters | Pan–fried with Jack Daniel’s bourbon sauce and tartar sauce. Served with roasted garlic–Parmesan mashed potatoes and market vegetables. 23. King Salmon & Chips | King salmon battered with semolina and breadcrumbs and served with pesto tartar sauce and fries. 17. Halibut Cheeks Piccata* | Pan seared with button mushrooms, artichoke hearts and capers and finished with lemon herb butter and white wine. Served with Seattle rice and market vegetables. 25.
“Voted one of the top five oyster bars in the country.” — Fortune Magazine Elliott’s is proud to support Ocean–Friendly Seafood by partnering with the Monterey Bay Aquarium “Seafood Watch.” Visit www.seafoodwatch.org for more details.
Pesto Clam Linguini | Manila clams tossed with herb pesto, clam broth, shallots, white wine and linguini. Served with sun–dried tomatoes focaccia crostini. 21. Wild Mushroom Ravioli with Dungeness Crab | Wild mushroom filled ravioli tossed with Dungeness crab, pancetta and asparagus. Finished with a light cream sauce and topped with fresh tomato and basil chiffonade. 27. True Cod & Chips | Alaskan cod, Pike Ale battered and panko breaded. Served with coleslaw and fries. 15. Alaskan King Crab Legs | From Dutch Harbor, Alaska. Steamed whole leg sections with dipping butter, roasted garlic–Parmesan mashed potatoes and market vegetables. Market Price
dungeness crab, elliott’s tradition Feasting on Dungeness Crab is a Northwest tradition. At Elliott’s we have perfected the art of serving crab. Our Dungeness Crabs, fresh from local waters, weigh in at 2 – 21/2 pounds! Each crab is cracked to–order. From start to finish, our attentive service provides you with all the tools you’ll need to make your crab experience simple, delicious and memorable. Steamed | Hot with butter. Market Price Chilled | With three dipping sauces: Champagne–tarragon mayonnaise, whole–grain mustard dip and sweet chili–lime sauce. Market Price Spicy | Marinated in spices and grilled. An Elliott’s original! Market Price
Elliott’s serves over 25 tons of Dungeness crab a year! Our Dungeness crab is supplied directly from local waters and is delivered live throughout the week through an exclusive arrangement with local crabbers. Elliott’s uses trans fat free oils.
dinner selections
Private Dining Room Available. See Manager. Never Slurped an Oyster? First One’s on Us.
Seafood Chop Chop Salad | A combination of grilled scallops, Dungeness crab and bay shrimp mixed with seasonal greens, avocado, hard cooked eggs, tomato, toasted hazelnuts, Jack cheese, peas and artichoke hearts in a creamy tomato–caper vinaigrette. 17.
Wild vs. Farmed… We believe wild salmon has a more natural lifestyle and consequently has a better taste and texture than farmed. Our salmon are caught in the ocean when they are still feeding through the natural food chain thus ensuring a deep, rich salmon flavor. That is why we “go wild” with salmon!
Grilled Prime Steak Salad* | Prime top sirloin sliced thin and served over seasonal greens with Dijon vinaigrette. Topped with caramelized onions, roma tomato, Oregon blue cheese dressing and crispy sweet onions. 15.
Elliott’s is committed to serving only salmon from healthy non–threatened runs. Please see our fresh sheet for today’s selections and preparations.
Dungeness Crab and Shrimp Cobb | Mixed greens tossed with black pepper–thyme vinaigrette and layered with Dungeness crab, bay shrimp, hard cooked egg, blue cheese, tomato, crisp bacon and fresh avocado. 20. Seafood Fettuccine | Finfish, scallops, prawns, bay shrimp and mussels tossed in a light garlic–cream sauce with fettuccine pasta. 24. Organic Pan Roasted Chicken | Cold smoked and pan roasted half chicken served over cornbread–sausage stuffing. Topped with micro greens and finished with roasted chicken jus. 23. Grilled Scallop Risotto* | Grilled East Coast scallops served over spinach–pepper bacon risotto and finished with crab cream. 26.
Elliott’s. Where Seattle Goes for Seafood.
Prawn Scampi | Mexican white prawns butterflied in–shell and oven baked with garlic–herb butter. Served with spring vegetables with orzo and lentils. Finished with lemon–chive beurre blanc. 29. Australian Lobster | Roasted garlic–Parmesan mashed potatoes and market vegetables. Market Price
steaks & combinations Prime Top Sirloin* | Grilled and basted with maître d’ butter and served with garlic– Parmesan mashed potatoes and market vegetables. 27. Tenderloin Medallions* | Grilled and served with a warm sweet onion–tomato Napoleon with Oregon blue cheese. Topped with crispy fried onions and finished with balsamic reduction and basil vinaigrette. 29.
www.elliottsoysterhouse.com Pier 56 Seattle WA 98101 Tel: 206 623–4340 Fax: 206 224–0154
wild salmon
Seafood AddiTIONS Oscar Style | Dungeness crab, grilled asparagus and classic béarnaise sauce. Add 14. Prawn Scampi | Three Mexican white prawns butterflied in–shell and oven baked with garlic–herb butter and finished with lemon beurre blanc. Add 13. Pan–Fried Willapa Bay Oysters with Bourbon Sauce | Finished with Jack Daniel’s bourbon sauce and crispy fried onions. Add 8. King Crab Killer Claw | From Dutch Harbor, Alaska. Steamed with dipping butter. Add 22.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Our salmon offerings are only from wild, sustainable runs. We serve no farmed salmon.
northwest seafoods Blackened Pacific Rockfish* | Seared with housemade blackening spice. Served with creamy polenta, black bean–corn relish and roasted red pepper puree. 22. Dungeness Crab Cakes | With ocean shrimp served with jasmine rice cake, sweet chili–lime beurre blanc and chayote–jicama slaw. 29. Elliott’s Cioppino | Wild salmon, Dungeness crab, Manila clams and Penn Cove mussels in rich tomato–herb broth. 31. Pan Fried Oysters | Pan–fried with Jack Daniel’s bourbon sauce and tartar sauce. Served with roasted garlic–Parmesan mashed potatoes and market vegetables. 23. King Salmon & Chips | King salmon battered with semolina and breadcrumbs and served with pesto tartar sauce and fries. 17. Halibut Cheeks Piccata* | Pan seared with button mushrooms, artichoke hearts and capers and finished with lemon herb butter and white wine. Served with Seattle rice and market vegetables. 25.
“Voted one of the top five oyster bars in the country.” — Fortune Magazine Elliott’s is proud to support Ocean–Friendly Seafood by partnering with the Monterey Bay Aquarium “Seafood Watch.” Visit www.seafoodwatch.org for more details.
Pesto Clam Linguini | Manila clams tossed with herb pesto, clam broth, shallots, white wine and linguini. Served with sun–dried tomatoes focaccia crostini. 21. Wild Mushroom Ravioli with Dungeness Crab | Wild mushroom filled ravioli tossed with Dungeness crab, pancetta and asparagus. Finished with a light cream sauce and topped with fresh tomato and basil chiffonade. 27. True Cod & Chips | Alaskan cod, Pike Ale battered and panko breaded. Served with coleslaw and fries. 15. Alaskan King Crab Legs | From Dutch Harbor, Alaska. Steamed whole leg sections with dipping butter, roasted garlic–Parmesan mashed potatoes and market vegetables. Market Price
dungeness crab, elliott’s tradition Feasting on Dungeness Crab is a Northwest tradition. At Elliott’s we have perfected the art of serving crab. Our Dungeness Crabs, fresh from local waters, weigh in at 2 – 21/2 pounds! Each crab is cracked to–order. From start to finish, our attentive service provides you with all the tools you’ll need to make your crab experience simple, delicious and memorable. Steamed | Hot with butter. Market Price Chilled | With three dipping sauces: Champagne–tarragon mayonnaise, whole–grain mustard dip and sweet chili–lime sauce. Market Price Spicy | Marinated in spices and grilled. An Elliott’s original! Market Price
Elliott’s serves over 25 tons of Dungeness crab a year! Our Dungeness crab is supplied directly from local waters and is delivered live throughout the week through an exclusive arrangement with local crabbers. Elliott’s uses trans fat free oils.
wines
sharable seafood
R 2008 Oyster Wine Competition Winner
Appetizer Tower | A trio of favorites: Quick Fried Calamari, Elliott’s Dungeness Crab Cakes and Warm Crab & Shrimp Dip. 35.
White Now Serving Winning Wines from Pacific Coast Oyster Wine Competition. Valet Parking Available Daily after 5pm. Elliott’s serves more than 500 dozen oysters each week. Celebrate Oyster New Year with us November 1, 2008!
Elliott’s. Where Seattle Goes for Seafood.
121 Chateau Ste. Michelle Riesling, Columbia Valley, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . 6.
24.
122 Dr. Loosen Dr. L Riesling, Mosel–Saar–Ruwer, Germany, 2007. . . . . . . . . . . . . . . . . . . . 9.
35.
125 Penfolds Thomas Hyland Dry Riesling, Adelaide, Australia, 2007 . . . . . . . . . . . . . . . 9. 204
R Covey Run Fumé Blanc, Columbia Valley, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.
35. 23.
247 Waterbrook Sauvignon Blanc, Columbia Valley, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.
32.
265 Matua Sauvignon Blanc, Marlborough, New Zealand, 2007. . . . . . . . . . . . . . . . . . . . . . 9.
35.
224 Brassfield Estate Winery Sauvignon Blanc, High Valley, 2006. . . . . . . . . . . . . . . . . . . . 8.
32.
139 Robert Mondavi Private Selection Pinot Grigio, California, 2007. . . . . . . . . . . . . . . . . 7.
28.
136
10.
40.
135 Villa Wolf Pinot Gris, Pfalz, Germany, 2006 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.
35.
134 Caposaldo Pinot Grigio, IGT Veneto, Italy, 2006. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.
27.
132 A to Z Pinot Gris, Oregon, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.
36.
321 Hogue Chardonnay, Columbia Valley, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.
24.
394 La Crema Chardonnay, Sonoma Coast, 2006. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.
48.
396 Fish House Chardonnay, Columbia Valley, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.
28.
399 Kendall–Jackson Vintner’s Reserve Chardonnay, California, 2006 . . . . . . . . . . . . . . 10.
38.
421 Chateau Ste. Michelle Semillon, Columbia Valley, 2006. . . . . . . . . . . . . . . . . . . . . . . . . 6.
23.
420 Columbia Gewürztraminer, Columbia Valley, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.
27.
406 Elliott’s Oyster House Private Label White, Columbia Valley, NV. . . . . . . . . . . . . . . . 6.
24.
446 Shooting Star Aligote, Washington State, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10.
40.
416 Clay Station Viognier, Lodi, 2006. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.
28.
R Willamette Valley Vineyards Pinot Gris, Willamette Valley, 2007. . . . . . . . . . .
Clams and mussels are delivered straight from Penn Cove on Whidbey Island. Penn Cove is renowned for the quality and freshness of their shellfish. Elliott’s is a Seafood Watch approved restaurant. We are committed to serving seafood that conforms to Monterey Bay Aquarium Seafood Watch standards which is the leading reputable consumer guide.
Pier 56 Seattle WA 98101 Tel: 206 623–4340 Fax: 206 224–0154
small plates
Calamari | Quick fried and served with lemon–garlic aïoli. 10. Alder Smoked Alaskan White King Salmon | House alder–smoked and served with Alsatian rye bread, cream cheese, pickled red onion and cucumber–caper relish. 13. Dungeness Crab Cakes | With ocean shrimp served with sweet chili–lime beurre blanc and chayote–jicama slaw. 16. Tequila–Lime Mussels | Penn Cove mussels steamed with tequila, fresh lime juice and cream with jalapeño peppers and cilantro. 12. Coconut Prawns | Dipped in coconut tempura batter and coated with coconut. Served with pineapple–chili coleslaw and sweet plum–chili dipping sauce. 13. Potato–Crusted Goat Cheese and Hummus | Potato–crusted chèvre goat cheese, hummus, roasted red pepper spread, olive tapenade and grilled pita bread. 11. Fresh Dungeness Crab Cocktail | An Elliott’s Signature! Served with housemade cocktail sauce. 19.
Elliott’s. Where Seattle Goes for Seafood.
Red
www.elliottsoysterhouse.com
Elliott’s Shellfish Celebration* | Ten fresh shucked raw oysters, snow crab claws, six jumbo prawns and a half Dungeness crab. 55. The Ultimate. Perfect for six. 85.
Dungeness Crab and Shrimp Dip | Dungeness crab mixed with bay shrimp, artichoke hearts, fresh spinach. Served with potato bread crostini. 12. Sesame Seared Ahi Tuna* | Yellowfin tuna seared rare and served over fresh avocado and topped with mango–papaya salad. Finished with sweet soy and ginger–lime vinaigrette. 13. Chorizo–Pepper Clams | Manila clams steamed with clam nectar, cream, chorizo sausage and peppers. Served with potato bread crostini. 13.
chowders & salads
704 Mondavi Woodbridge Cabernet Sauvignon, California, 2006. . . . . . . . . . . . . . . . . . . . 6.
23.
714 Columbia Crest Grand Estates Cabernet Sauvignon, Columbia Valley, 2005. . . . 8.
30.
719 Chateau Ste. Michelle Cabernet Sauvignon, Columbia Valley, 2004. . . . . . . . . . . . 10.
39.
White Clam Chowder | Cup 4. / Bowl 6.
527 Castle Rock Pinot Noir, Willamette Valley, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10.
39.
Red Clam Chowder | Cup 4. / Bowl 6.
510 Mark West Pinot Noir, California, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.
31.
Spicy Crab Chowder | Cup 6. / Bowl 10.
625 Red Diamond Merlot, Washington, 2005 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.
27.
945 Sagelands Freddie’s Blend, Columbia Valley, 2005 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.
28.
Oyster Stew | Willapa Bay yearling oysters simmered in natural nectar with cream, bacon, shallots and croutons. Cup 5. / Bowl 9.
951 Bodega Séptima Malbec, Mendoza, Argentina, 2006. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.
31.
873 Woop Woop Shiraz, South Australia, 2006. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.
31.
878 Columbia Crest Two Vines Shiraz, Columbia Valley, 2004 . . . . . . . . . . . . . . . . . . . . . . . 6.
24.
Pier 56 Seattle WA 98101
Sparkling 901 Segura Viudas Brut Reserva, Penedès, Spain, NV. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.
23.
906 Domaine Ste. Michelle Blanc de Blanc, Columbia Valley, NV. . . . . . . . . . . . . . . . . . . . 7.
28.
911 Gloria Ferrer Premier Cuvée, Carneros, NV . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11.
43.
Elliott’s is the proud recipient of 2006 Washington Wine Reserve Award. Recipient of the 2007 Wine Spectator Award of Excellence.
www.elliottsoysterhouse.com
Tel: 206 623–4340 Fax: 206 224–0154
Fresh Tossed Greens | Red onion, sweet peppers, sherry–Dijon vinaigrette. 5. Elliott’s House Salad | Oregon blue cheese, apples, spiced walnuts, dried cranberries and apple cider vinaigrette. 6. Caesar Salad | Romaine lettuce tossed with Parmesan cheese, brioche croutons and classic Caesar dressing. 6. Spinach Salad with Alder Smoked Salmon | Toasted almonds, Jack cheese, chopped egg, button mushrooms, tomato–caper vinaigrette. 9. Knife and Fork Blue Cheese Shrimp Salad | Hearts of romaine topped with bay shrimp, toasted hazelnuts, chopped egg, tomato and Oregon blue cheese dressing. 8.
*Consuming raw oysters or undercooked seafood or shellfish may increase your risk of foodborne illness.
sharable seafood
R 2008 Oyster Wine Competition Winner
Appetizer Tower | A trio of favorites: Quick Fried Calamari, Elliott’s Dungeness Crab Cakes and Warm Crab & Shrimp Dip. 35.
White Now Serving Winning Wines from Pacific Coast Oyster Wine Competition. Valet Parking Available Daily after 5pm. Elliott’s serves more than 500 dozen oysters each week. Celebrate Oyster New Year with us November 1, 2008!
Elliott’s. Where Seattle Goes for Seafood.
121 Chateau Ste. Michelle Riesling, Columbia Valley, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . 6.
24.
122 Dr. Loosen Dr. L Riesling, Mosel–Saar–Ruwer, Germany, 2007. . . . . . . . . . . . . . . . . . . . 9.
35.
125 Penfolds Thomas Hyland Dry Riesling, Adelaide, Australia, 2007 . . . . . . . . . . . . . . . 9. 204
R Covey Run Fumé Blanc, Columbia Valley, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.
35. 23.
247 Waterbrook Sauvignon Blanc, Columbia Valley, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.
32.
265 Matua Sauvignon Blanc, Marlborough, New Zealand, 2007. . . . . . . . . . . . . . . . . . . . . . 9.
35.
224 Brassfield Estate Winery Sauvignon Blanc, High Valley, 2006. . . . . . . . . . . . . . . . . . . . 8.
32.
139 Robert Mondavi Private Selection Pinot Grigio, California, 2007. . . . . . . . . . . . . . . . . 7.
28.
136
10.
40.
135 Villa Wolf Pinot Gris, Pfalz, Germany, 2006 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.
35.
134 Caposaldo Pinot Grigio, IGT Veneto, Italy, 2006. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.
27.
132 A to Z Pinot Gris, Oregon, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.
36.
321 Hogue Chardonnay, Columbia Valley, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.
24.
394 La Crema Chardonnay, Sonoma Coast, 2006. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.
48.
396 Fish House Chardonnay, Columbia Valley, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.
28.
399 Kendall–Jackson Vintner’s Reserve Chardonnay, California, 2006 . . . . . . . . . . . . . . 10.
38.
421 Chateau Ste. Michelle Semillon, Columbia Valley, 2006. . . . . . . . . . . . . . . . . . . . . . . . . 6.
23.
420 Columbia Gewürztraminer, Columbia Valley, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.
27.
406 Elliott’s Oyster House Private Label White, Columbia Valley, NV. . . . . . . . . . . . . . . . 6.
24.
446 Shooting Star Aligote, Washington State, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10.
40.
416 Clay Station Viognier, Lodi, 2006. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.
28.
R Willamette Valley Vineyards Pinot Gris, Willamette Valley, 2007. . . . . . . . . . .
Clams and mussels are delivered straight from Penn Cove on Whidbey Island. Penn Cove is renowned for the quality and freshness of their shellfish. Elliott’s is a Seafood Watch approved restaurant. We are committed to serving seafood that conforms to Monterey Bay Aquarium Seafood Watch standards which is the leading reputable consumer guide.
Pier 56 Seattle WA 98101 Tel: 206 623–4340 Fax: 206 224–0154
small plates
Calamari | Quick fried and served with lemon–garlic aïoli. 10. Alder Smoked Alaskan White King Salmon | House alder–smoked and served with Alsatian rye bread, cream cheese, pickled red onion and cucumber–caper relish. 13. Dungeness Crab Cakes | With ocean shrimp served with sweet chili–lime beurre blanc and chayote–jicama slaw. 16. Tequila–Lime Mussels | Penn Cove mussels steamed with tequila, fresh lime juice and cream with jalapeño peppers and cilantro. 12. Coconut Prawns | Dipped in coconut tempura batter and coated with coconut. Served with pineapple–chili coleslaw and sweet plum–chili dipping sauce. 13. Potato–Crusted Goat Cheese and Hummus | Potato–crusted chèvre goat cheese, hummus, roasted red pepper spread, olive tapenade and grilled pita bread. 11. Fresh Dungeness Crab Cocktail | An Elliott’s Signature! Served with housemade cocktail sauce. 19.
Elliott’s. Where Seattle Goes for Seafood.
Red
www.elliottsoysterhouse.com
Elliott’s Shellfish Celebration* | Ten fresh shucked raw oysters, snow crab claws, six jumbo prawns and a half Dungeness crab. 55. The Ultimate. Perfect for six. 85.
Dungeness Crab and Shrimp Dip | Dungeness crab mixed with bay shrimp, artichoke hearts, fresh spinach. Served with potato bread crostini. 12. Sesame Seared Ahi Tuna* | Yellowfin tuna seared rare and served over fresh avocado and topped with mango–papaya salad. Finished with sweet soy and ginger–lime vinaigrette. 13. Chorizo–Pepper Clams | Manila clams steamed with clam nectar, cream, chorizo sausage and peppers. Served with potato bread crostini. 13.
chowders & salads
704 Mondavi Woodbridge Cabernet Sauvignon, California, 2006. . . . . . . . . . . . . . . . . . . . 6.
23.
714 Columbia Crest Grand Estates Cabernet Sauvignon, Columbia Valley, 2005. . . . 8.
30.
719 Chateau Ste. Michelle Cabernet Sauvignon, Columbia Valley, 2004. . . . . . . . . . . . 10.
39.
White Clam Chowder | Cup 4. / Bowl 6.
527 Castle Rock Pinot Noir, Willamette Valley, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10.
39.
Red Clam Chowder | Cup 4. / Bowl 6.
510 Mark West Pinot Noir, California, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.
31.
Spicy Crab Chowder | Cup 6. / Bowl 10.
625 Red Diamond Merlot, Washington, 2005 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.
27.
945 Sagelands Freddie’s Blend, Columbia Valley, 2005 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.
28.
Oyster Stew | Willapa Bay yearling oysters simmered in natural nectar with cream, bacon, shallots and croutons. Cup 5. / Bowl 9.
951 Bodega Séptima Malbec, Mendoza, Argentina, 2006. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.
31.
873 Woop Woop Shiraz, South Australia, 2006. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.
31.
878 Columbia Crest Two Vines Shiraz, Columbia Valley, 2004 . . . . . . . . . . . . . . . . . . . . . . . 6.
24.
Pier 56 Seattle WA 98101
Sparkling 901 Segura Viudas Brut Reserva, Penedès, Spain, NV. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.
23.
906 Domaine Ste. Michelle Blanc de Blanc, Columbia Valley, NV. . . . . . . . . . . . . . . . . . . . 7.
28.
911 Gloria Ferrer Premier Cuvée, Carneros, NV . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11.
43.
Elliott’s is the proud recipient of 2006 Washington Wine Reserve Award. Recipient of the 2007 Wine Spectator Award of Excellence.
www.elliottsoysterhouse.com
Tel: 206 623–4340 Fax: 206 224–0154
Fresh Tossed Greens | Red onion, sweet peppers, sherry–Dijon vinaigrette. 5. Elliott’s House Salad | Oregon blue cheese, apples, spiced walnuts, dried cranberries and apple cider vinaigrette. 6. Caesar Salad | Romaine lettuce tossed with Parmesan cheese, brioche croutons and classic Caesar dressing. 6. Spinach Salad with Alder Smoked Salmon | Toasted almonds, Jack cheese, chopped egg, button mushrooms, tomato–caper vinaigrette. 9. Knife and Fork Blue Cheese Shrimp Salad | Hearts of romaine topped with bay shrimp, toasted hazelnuts, chopped egg, tomato and Oregon blue cheese dressing. 8.
*Consuming raw oysters or undercooked seafood or shellfish may increase your risk of foodborne illness.
dinner selections
Private Dining Room Available. See Manager. Never Slurped an Oyster? First One’s on Us.
Seafood Chop Chop Salad | A combination of grilled scallops, Dungeness crab and bay shrimp mixed with seasonal greens, avocado, hard cooked eggs, tomato, toasted hazelnuts, Jack cheese, peas and artichoke hearts in a creamy tomato–caper vinaigrette. 17.
Wild vs. Farmed… We believe wild salmon has a more natural lifestyle and consequently has a better taste and texture than farmed. Our salmon are caught in the ocean when they are still feeding through the natural food chain thus ensuring a deep, rich salmon flavor. That is why we “go wild” with salmon!
Grilled Prime Steak Salad* | Prime top sirloin sliced thin and served over seasonal greens with Dijon vinaigrette. Topped with caramelized onions, roma tomato, Oregon blue cheese dressing and crispy sweet onions. 15.
Elliott’s is committed to serving only salmon from healthy non–threatened runs. Please see our fresh sheet for today’s selections and preparations.
Dungeness Crab and Shrimp Cobb | Mixed greens tossed with black pepper–thyme vinaigrette and layered with Dungeness crab, bay shrimp, hard cooked egg, blue cheese, tomato, crisp bacon and fresh avocado. 20. Seafood Fettuccine | Finfish, scallops, prawns, bay shrimp and mussels tossed in a light garlic–cream sauce with fettuccine pasta. 24. Organic Pan Roasted Chicken | Cold smoked and pan roasted half chicken served over cornbread–sausage stuffing. Topped with micro greens and finished with roasted chicken jus. 23. Grilled Scallop Risotto* | Grilled East Coast scallops served over spinach–pepper bacon risotto and finished with crab cream. 26.
Elliott’s. Where Seattle Goes for Seafood.
Prawn Scampi | Mexican white prawns butterflied in–shell and oven baked with garlic–herb butter. Served with spring vegetables with orzo and lentils. Finished with lemon–chive beurre blanc. 29. Australian Lobster | Roasted garlic–Parmesan mashed potatoes and market vegetables. Market Price
steaks & combinations Prime Top Sirloin* | Grilled and basted with maître d’ butter and served with garlic– Parmesan mashed potatoes and market vegetables. 27. Tenderloin Medallions* | Grilled and served with a warm sweet onion–tomato Napoleon with Oregon blue cheese. Topped with crispy fried onions and finished with balsamic reduction and basil vinaigrette. 29.
www.elliottsoysterhouse.com Pier 56 Seattle WA 98101 Tel: 206 623–4340 Fax: 206 224–0154
wild salmon
Seafood AddiTIONS Oscar Style | Dungeness crab, grilled asparagus and classic béarnaise sauce. Add 14. Prawn Scampi | Three Mexican white prawns butterflied in–shell and oven baked with garlic–herb butter and finished with lemon beurre blanc. Add 13. Pan–Fried Willapa Bay Oysters with Bourbon Sauce | Finished with Jack Daniel’s bourbon sauce and crispy fried onions. Add 8. King Crab Killer Claw | From Dutch Harbor, Alaska. Steamed with dipping butter. Add 22.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Our salmon offerings are only from wild, sustainable runs. We serve no farmed salmon.
northwest seafoods Blackened Pacific Rockfish* | Seared with housemade blackening spice. Served with creamy polenta, black bean–corn relish and roasted red pepper puree. 22. Dungeness Crab Cakes | With ocean shrimp served with jasmine rice cake, sweet chili–lime beurre blanc and chayote–jicama slaw. 29. Elliott’s Cioppino | Wild salmon, Dungeness crab, Manila clams and Penn Cove mussels in rich tomato–herb broth. 31. Pan Fried Oysters | Pan–fried with Jack Daniel’s bourbon sauce and tartar sauce. Served with roasted garlic–Parmesan mashed potatoes and market vegetables. 23. King Salmon & Chips | King salmon battered with semolina and breadcrumbs and served with pesto tartar sauce and fries. 17. Halibut Cheeks Piccata* | Pan seared with button mushrooms, artichoke hearts and capers and finished with lemon herb butter and white wine. Served with Seattle rice and market vegetables. 25.
“Voted one of the top five oyster bars in the country.” — Fortune Magazine Elliott’s is proud to support Ocean–Friendly Seafood by partnering with the Monterey Bay Aquarium “Seafood Watch.” Visit www.seafoodwatch.org for more details.
Pesto Clam Linguini | Manila clams tossed with herb pesto, clam broth, shallots, white wine and linguini. Served with sun–dried tomatoes focaccia crostini. 21. Wild Mushroom Ravioli with Dungeness Crab | Wild mushroom filled ravioli tossed with Dungeness crab, pancetta and asparagus. Finished with a light cream sauce and topped with fresh tomato and basil chiffonade. 27. True Cod & Chips | Alaskan cod, Pike Ale battered and panko breaded. Served with coleslaw and fries. 15. Alaskan King Crab Legs | From Dutch Harbor, Alaska. Steamed whole leg sections with dipping butter, roasted garlic–Parmesan mashed potatoes and market vegetables. Market Price
dungeness crab, elliott’s tradition Feasting on Dungeness Crab is a Northwest tradition. At Elliott’s we have perfected the art of serving crab. Our Dungeness Crabs, fresh from local waters, weigh in at 2 – 21/2 pounds! Each crab is cracked to–order. From start to finish, our attentive service provides you with all the tools you’ll need to make your crab experience simple, delicious and memorable. Steamed | Hot with butter. Market Price Chilled | With three dipping sauces: Champagne–tarragon mayonnaise, whole–grain mustard dip and sweet chili–lime sauce. Market Price Spicy | Marinated in spices and grilled. An Elliott’s original! Market Price
Elliott’s serves over 25 tons of Dungeness crab a year! Our Dungeness crab is supplied directly from local waters and is delivered live throughout the week through an exclusive arrangement with local crabbers. Elliott’s uses trans fat free oils.
dinner selections
Private Dining Room Available. See Manager. Never Slurped an Oyster? First One’s on Us.
Seafood Chop Chop Salad | A combination of grilled scallops, Dungeness crab and bay shrimp mixed with seasonal greens, avocado, hard cooked eggs, tomato, toasted hazelnuts, Jack cheese, peas and artichoke hearts in a creamy tomato–caper vinaigrette. 17.
Wild vs. Farmed… We believe wild salmon has a more natural lifestyle and consequently has a better taste and texture than farmed. Our salmon are caught in the ocean when they are still feeding through the natural food chain thus ensuring a deep, rich salmon flavor. That is why we “go wild” with salmon!
Grilled Prime Steak Salad* | Prime top sirloin sliced thin and served over seasonal greens with Dijon vinaigrette. Topped with caramelized onions, roma tomato, Oregon blue cheese dressing and crispy sweet onions. 15.
Elliott’s is committed to serving only salmon from healthy non–threatened runs. Please see our fresh sheet for today’s selections and preparations.
Dungeness Crab and Shrimp Cobb | Mixed greens tossed with black pepper–thyme vinaigrette and layered with Dungeness crab, bay shrimp, hard cooked egg, blue cheese, tomato, crisp bacon and fresh avocado. 20. Seafood Fettuccine | Finfish, scallops, prawns, bay shrimp and mussels tossed in a light garlic–cream sauce with fettuccine pasta. 24. Organic Pan Roasted Chicken | Cold smoked and pan roasted half chicken served over cornbread–sausage stuffing. Topped with micro greens and finished with roasted chicken jus. 23. Grilled Scallop Risotto* | Grilled East Coast scallops served over spinach–pepper bacon risotto and finished with crab cream. 26.
Elliott’s. Where Seattle Goes for Seafood.
Prawn Scampi | Mexican white prawns butterflied in–shell and oven baked with garlic–herb butter. Served with spring vegetables with orzo and lentils. Finished with lemon–chive beurre blanc. 29. Australian Lobster | Roasted garlic–Parmesan mashed potatoes and market vegetables. Market Price
steaks & combinations Prime Top Sirloin* | Grilled and basted with maître d’ butter and served with garlic– Parmesan mashed potatoes and market vegetables. 27. Tenderloin Medallions* | Grilled and served with a warm sweet onion–tomato Napoleon with Oregon blue cheese. Topped with crispy fried onions and finished with balsamic reduction and basil vinaigrette. 29.
www.elliottsoysterhouse.com Pier 56 Seattle WA 98101 Tel: 206 623–4340 Fax: 206 224–0154
wild salmon
Seafood AddiTIONS Oscar Style | Dungeness crab, grilled asparagus and classic béarnaise sauce. Add 14. Prawn Scampi | Three Mexican white prawns butterflied in–shell and oven baked with garlic–herb butter and finished with lemon beurre blanc. Add 13. Pan–Fried Willapa Bay Oysters with Bourbon Sauce | Finished with Jack Daniel’s bourbon sauce and crispy fried onions. Add 8. King Crab Killer Claw | From Dutch Harbor, Alaska. Steamed with dipping butter. Add 22.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Our salmon offerings are only from wild, sustainable runs. We serve no farmed salmon.
northwest seafoods Blackened Pacific Rockfish* | Seared with housemade blackening spice. Served with creamy polenta, black bean–corn relish and roasted red pepper puree. 22. Dungeness Crab Cakes | With ocean shrimp served with jasmine rice cake, sweet chili–lime beurre blanc and chayote–jicama slaw. 29. Elliott’s Cioppino | Wild salmon, Dungeness crab, Manila clams and Penn Cove mussels in rich tomato–herb broth. 31. Pan Fried Oysters | Pan–fried with Jack Daniel’s bourbon sauce and tartar sauce. Served with roasted garlic–Parmesan mashed potatoes and market vegetables. 23. King Salmon & Chips | King salmon battered with semolina and breadcrumbs and served with pesto tartar sauce and fries. 17. Halibut Cheeks Piccata* | Pan seared with button mushrooms, artichoke hearts and capers and finished with lemon herb butter and white wine. Served with Seattle rice and market vegetables. 25.
“Voted one of the top five oyster bars in the country.” — Fortune Magazine Elliott’s is proud to support Ocean–Friendly Seafood by partnering with the Monterey Bay Aquarium “Seafood Watch.” Visit www.seafoodwatch.org for more details.
Pesto Clam Linguini | Manila clams tossed with herb pesto, clam broth, shallots, white wine and linguini. Served with sun–dried tomatoes focaccia crostini. 21. Wild Mushroom Ravioli with Dungeness Crab | Wild mushroom filled ravioli tossed with Dungeness crab, pancetta and asparagus. Finished with a light cream sauce and topped with fresh tomato and basil chiffonade. 27. True Cod & Chips | Alaskan cod, Pike Ale battered and panko breaded. Served with coleslaw and fries. 15. Alaskan King Crab Legs | From Dutch Harbor, Alaska. Steamed whole leg sections with dipping butter, roasted garlic–Parmesan mashed potatoes and market vegetables. Market Price
dungeness crab, elliott’s tradition Feasting on Dungeness Crab is a Northwest tradition. At Elliott’s we have perfected the art of serving crab. Our Dungeness Crabs, fresh from local waters, weigh in at 2 – 21/2 pounds! Each crab is cracked to–order. From start to finish, our attentive service provides you with all the tools you’ll need to make your crab experience simple, delicious and memorable. Steamed | Hot with butter. Market Price Chilled | With three dipping sauces: Champagne–tarragon mayonnaise, whole–grain mustard dip and sweet chili–lime sauce. Market Price Spicy | Marinated in spices and grilled. An Elliott’s original! Market Price
Elliott’s serves over 25 tons of Dungeness crab a year! Our Dungeness crab is supplied directly from local waters and is delivered live throughout the week through an exclusive arrangement with local crabbers. Elliott’s uses trans fat free oils.
wines
sharable seafood
R 2008 Oyster Wine Competition Winner
Appetizer Tower | A trio of favorites: Quick Fried Calamari, Elliott’s Dungeness Crab Cakes and Warm Crab & Shrimp Dip. 35.
White Now Serving Winning Wines from Pacific Coast Oyster Wine Competition. Valet Parking Available Daily after 5pm. Elliott’s serves more than 500 dozen oysters each week. Celebrate Oyster New Year with us November 1, 2008!
Elliott’s. Where Seattle Goes for Seafood.
121 Chateau Ste. Michelle Riesling, Columbia Valley, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . 6.
24.
122 Dr. Loosen Dr. L Riesling, Mosel–Saar–Ruwer, Germany, 2007. . . . . . . . . . . . . . . . . . . . 9.
35.
125 Penfolds Thomas Hyland Dry Riesling, Adelaide, Australia, 2007 . . . . . . . . . . . . . . . 9. 204
R Covey Run Fumé Blanc, Columbia Valley, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.
35. 23.
247 Waterbrook Sauvignon Blanc, Columbia Valley, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.
32.
265 Matua Sauvignon Blanc, Marlborough, New Zealand, 2007. . . . . . . . . . . . . . . . . . . . . . 9.
35.
224 Brassfield Estate Winery Sauvignon Blanc, High Valley, 2006. . . . . . . . . . . . . . . . . . . . 8.
32.
139 Robert Mondavi Private Selection Pinot Grigio, California, 2007. . . . . . . . . . . . . . . . . 7.
28.
136
10.
40.
135 Villa Wolf Pinot Gris, Pfalz, Germany, 2006 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.
35.
134 Caposaldo Pinot Grigio, IGT Veneto, Italy, 2006. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.
27.
132 A to Z Pinot Gris, Oregon, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.
36.
321 Hogue Chardonnay, Columbia Valley, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.
24.
394 La Crema Chardonnay, Sonoma Coast, 2006. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.
48.
396 Fish House Chardonnay, Columbia Valley, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.
28.
399 Kendall–Jackson Vintner’s Reserve Chardonnay, California, 2006 . . . . . . . . . . . . . . 10.
38.
421 Chateau Ste. Michelle Semillon, Columbia Valley, 2006. . . . . . . . . . . . . . . . . . . . . . . . . 6.
23.
420 Columbia Gewürztraminer, Columbia Valley, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.
27.
406 Elliott’s Oyster House Private Label White, Columbia Valley, NV. . . . . . . . . . . . . . . . 6.
24.
446 Shooting Star Aligote, Washington State, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10.
40.
416 Clay Station Viognier, Lodi, 2006. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.
28.
R Willamette Valley Vineyards Pinot Gris, Willamette Valley, 2007. . . . . . . . . . .
Clams and mussels are delivered straight from Penn Cove on Whidbey Island. Penn Cove is renowned for the quality and freshness of their shellfish. Elliott’s is a Seafood Watch approved restaurant. We are committed to serving seafood that conforms to Monterey Bay Aquarium Seafood Watch standards which is the leading reputable consumer guide.
Pier 56 Seattle WA 98101 Tel: 206 623–4340 Fax: 206 224–0154
small plates
Calamari | Quick fried and served with lemon–garlic aïoli. 10. Alder Smoked Alaskan White King Salmon | House alder–smoked and served with Alsatian rye bread, cream cheese, pickled red onion and cucumber–caper relish. 13. Dungeness Crab Cakes | With ocean shrimp served with sweet chili–lime beurre blanc and chayote–jicama slaw. 16. Tequila–Lime Mussels | Penn Cove mussels steamed with tequila, fresh lime juice and cream with jalapeño peppers and cilantro. 12. Coconut Prawns | Dipped in coconut tempura batter and coated with coconut. Served with pineapple–chili coleslaw and sweet plum–chili dipping sauce. 13. Potato–Crusted Goat Cheese and Hummus | Potato–crusted chèvre goat cheese, hummus, roasted red pepper spread, olive tapenade and grilled pita bread. 11. Fresh Dungeness Crab Cocktail | An Elliott’s Signature! Served with housemade cocktail sauce. 19.
Elliott’s. Where Seattle Goes for Seafood.
Red
www.elliottsoysterhouse.com
Elliott’s Shellfish Celebration* | Ten fresh shucked raw oysters, snow crab claws, six jumbo prawns and a half Dungeness crab. 55. The Ultimate. Perfect for six. 85.
Dungeness Crab and Shrimp Dip | Dungeness crab mixed with bay shrimp, artichoke hearts, fresh spinach. Served with potato bread crostini. 12. Sesame Seared Ahi Tuna* | Yellowfin tuna seared rare and served over fresh avocado and topped with mango–papaya salad. Finished with sweet soy and ginger–lime vinaigrette. 13. Chorizo–Pepper Clams | Manila clams steamed with clam nectar, cream, chorizo sausage and peppers. Served with potato bread crostini. 13.
chowders & salads
704 Mondavi Woodbridge Cabernet Sauvignon, California, 2006. . . . . . . . . . . . . . . . . . . . 6.
23.
714 Columbia Crest Grand Estates Cabernet Sauvignon, Columbia Valley, 2005. . . . 8.
30.
719 Chateau Ste. Michelle Cabernet Sauvignon, Columbia Valley, 2004. . . . . . . . . . . . 10.
39.
White Clam Chowder | Cup 4. / Bowl 6.
527 Castle Rock Pinot Noir, Willamette Valley, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10.
39.
Red Clam Chowder | Cup 4. / Bowl 6.
510 Mark West Pinot Noir, California, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.
31.
Spicy Crab Chowder | Cup 6. / Bowl 10.
625 Red Diamond Merlot, Washington, 2005 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.
27.
945 Sagelands Freddie’s Blend, Columbia Valley, 2005 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.
28.
Oyster Stew | Willapa Bay yearling oysters simmered in natural nectar with cream, bacon, shallots and croutons. Cup 5. / Bowl 9.
951 Bodega Séptima Malbec, Mendoza, Argentina, 2006. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.
31.
873 Woop Woop Shiraz, South Australia, 2006. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.
31.
878 Columbia Crest Two Vines Shiraz, Columbia Valley, 2004 . . . . . . . . . . . . . . . . . . . . . . . 6.
24.
Pier 56 Seattle WA 98101
Sparkling 901 Segura Viudas Brut Reserva, Penedès, Spain, NV. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.
23.
906 Domaine Ste. Michelle Blanc de Blanc, Columbia Valley, NV. . . . . . . . . . . . . . . . . . . . 7.
28.
911 Gloria Ferrer Premier Cuvée, Carneros, NV . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11.
43.
Elliott’s is the proud recipient of 2006 Washington Wine Reserve Award. Recipient of the 2007 Wine Spectator Award of Excellence.
www.elliottsoysterhouse.com
Tel: 206 623–4340 Fax: 206 224–0154
Fresh Tossed Greens | Red onion, sweet peppers, sherry–Dijon vinaigrette. 5. Elliott’s House Salad | Oregon blue cheese, apples, spiced walnuts, dried cranberries and apple cider vinaigrette. 6. Caesar Salad | Romaine lettuce tossed with Parmesan cheese, brioche croutons and classic Caesar dressing. 6. Spinach Salad with Alder Smoked Salmon | Toasted almonds, Jack cheese, chopped egg, button mushrooms, tomato–caper vinaigrette. 9. Knife and Fork Blue Cheese Shrimp Salad | Hearts of romaine topped with bay shrimp, toasted hazelnuts, chopped egg, tomato and Oregon blue cheese dressing. 8.
*Consuming raw oysters or undercooked seafood or shellfish may increase your risk of foodborne illness.
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