Elliotts Lunch 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.
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.
Fresh Dungeness Crab Cocktail | An Elliott’s Signature! Served with housemade cocktail sauce. 19. 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.
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.
chowders & salads
527 Castle Rock Pinot Noir, Willamette Valley, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10.
39.
White Clam Chowder | Cup 4. / Bowl 6.
510 Mark West Pinot Noir, California, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.
31.
Red Clam Chowder | Cup 4. / Bowl 6.
625 Red Diamond Merlot, Washington, 2005 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.
27.
Spicy Crab Chowder | Cup 6. / Bowl 10.
945 Sagelands Freddie’s Blend, Columbia Valley, 2005 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.
28.
951 Bodega Séptima Malbec, Mendoza, Argentina, 2006. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.
31.
Oyster Stew | Willapa Bay yearling oysters simmered in natural nectar with cream, bacon, shallots and croutons. Cup 5. / Bowl 9.
873 Woop Woop Shiraz, South Australia, 2006. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.
31.
878 Columbia Crest Two Vines Shiraz, Columbia Valley, 2004 . . . . . . . . . . . . . . . . . . . . . . . 6.
24.
901 Segura Viudas Brut Reserva, Penedès, Spain, NV. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.
23.
906 Domaine Ste. Michelle Blanc de Blanc, Columbia Valley, NV. . . . . . . . . . . . . . . . . . . . 7.
28.
Elliott’s is the proud recipient of 2006 Washington Wine Reserve Award. Recipient of the 2007 Wine Spectator Award of Excellence.
Pier 56 Seattle WA 98101
Sparkling
911 Gloria Ferrer Premier Cuvée, Carneros, NV . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11.
www.elliottsoysterhouse.com
43.
Fresh Tossed Greens | Red onion, sweet peppers, sherry–Dijon vinaigrette. 4. Elliott’s House Salad | Oregon blue cheese, apples, spiced walnuts, dried cranberries and apple cider vinaigrette. 5.
Tel: 206 623–4340
Caesar Salad | Romaine lettuce tossed with Parmesan cheese, brioche croutons and classic Caesar dressing. 5.
Fax: 206 224–0154
Spinach Salad with Alder Smoked Salmon | Toasted almonds, Jack cheese, chopped egg, button mushrooms, tomato–caper vinaigrette. 6.
*Consuming raw oysters or undercooked seafood or shellfish may increase your risk of foodborne illness.
signature sandwiches Elliott Bay Burger* | 1/2 lb. with melted cheddar and Gruyère, lettuce, tomato, caramelized onions and drive–in sauce with fries. 11. Per Health Dept. recommendations, we prepare our burgers to 160°F. Cajun Grilled Chicken Sandwich | Seasoned and grilled with our own blackening spice with fresh avocado, roasted red pepper and chipotle mayonnaise. Served with fries. 13.
Private Dining Room Available. See Manager. Never Slurped an Oyster? First One’s on Us.
Elliott’s. Where Seattle Goes for Seafood.
Blackened Rockfish Tacos* | With salsa mayo and chopped cabbage in warm Santa Fe tortillas with chips and salsa. 11. Pesto Salmon Sliders* | Grilled salmon basted with basil pesto and served open–faced on ciabatta with tartar sauce and sliced tomato. 13. Alder Smoked Salmon Salad Sandwich | House smoked salmon mixed with celery, onion and mayonnaise with lettuce and tomato on multi–grain bread. Served with fries. 14.
Seattle WA 98101 Tel: 206 623–4340 Fax: 206 224–0154
northwest seafood, shellfish & pasta
Dungeness Crab and Shrimp Melt | Oven baked with artichoke hearts and melted Monterey Jack cheese. Served with fries. 15.
Dungeness Crab Cakes | With ocean shrimp served with jasmine rice cake, sweet chili–lime beurre blanc and chayote–jicama slaw. 19.
entree salads
King Salmon & Chips | King salmon battered with semolina and breadcrumbs and served with pesto tartar sauce and fries. 14.
Knife and Fork Blue Cheese Shrimp Salad | Hearts of romaine topped with bay shrimp, toasted hazelnuts, chopped egg, tomato and Oregon blue cheese dressing. 10. 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. 14. Seafood 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. 13.
Your choice of a bowl of red or white chowder. Substitute crab chowder, add 1.50
Clam Chowder & Caesar Salad | 9. 1
/2 Alder Smoked Salmon Salad Sandwich & Caesar or Chowder | 11.
Pesto Salmon Sliders & Caesar or Chowder* | 13. 1
/2 Crab & Shrimp Melt & Caesar or Chowder | 12.
Mussels & Caesar Salad | A great lunch combination. Fresh tequila–lime mussels paired with a classic Caesar salad. 10.
*Consuming raw oysters or undercooked seafood or shellfish may increase your risk of foodborne illness.
Our salmon offerings are only from wild, sustainable runs. We serve no farmed salmon.
True Cod & Chips | Alaskan cod, Pike Ale battered and panko breaded. Served with coleslaw and fries. 12. Elliott’s Cioppino | Wild salmon, Dungeness crab, Manila clams and Penn Cove mussels in rich tomato–herb broth. 17.
lunch combinations Pier 56
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 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! Elliott’s is committed to serving only salmon from healthy non–threatened runs. Please see our fresh sheet for today’s selections and preparations.
Fried Oyster Poorboy* | Pan–fried Willapa Bay oysters in a hoagie roll with spicy rémoulade sauce and coleslaw. Served with fries. 12.
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. 12.
www.elliottsoysterhouse.com
wild salmon
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. 19.
“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 tomato focaccia crostini. 16. Blackened Pacific Rockfish* | Seared with housemade blackening spice. Served with creamy polenta, black bean corn relish and roasted red pepper puree. 15. 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. 18. Pan Fried Oysters | Pan–fried with Jack Daniel’s bourbon sauce and tartar sauce. Served with roasted garlic–Parmesan mashed potatoes and market vegetables. 15. Seafood Fettuccine | Finfish, scallops, prawns, bay shrimp and mussels tossed in a light garlic–cream sauce with fettuccine pasta. 16.
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! Whole or Half. 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.
signature sandwiches Elliott Bay Burger* | 1/2 lb. with melted cheddar and Gruyère, lettuce, tomato, caramelized onions and drive–in sauce with fries. 11. Per Health Dept. recommendations, we prepare our burgers to 160°F. Cajun Grilled Chicken Sandwich | Seasoned and grilled with our own blackening spice with fresh avocado, roasted red pepper and chipotle mayonnaise. Served with fries. 13.
Private Dining Room Available. See Manager. Never Slurped an Oyster? First One’s on Us.
Elliott’s. Where Seattle Goes for Seafood.
Blackened Rockfish Tacos* | With salsa mayo and chopped cabbage in warm Santa Fe tortillas with chips and salsa. 11. Pesto Salmon Sliders* | Grilled salmon basted with basil pesto and served open–faced on ciabatta with tartar sauce and sliced tomato. 13. Alder Smoked Salmon Salad Sandwich | House smoked salmon mixed with celery, onion and mayonnaise with lettuce and tomato on multi–grain bread. Served with fries. 14.
Seattle WA 98101 Tel: 206 623–4340 Fax: 206 224–0154
northwest seafood, shellfish & pasta
Dungeness Crab and Shrimp Melt | Oven baked with artichoke hearts and melted Monterey Jack cheese. Served with fries. 15.
Dungeness Crab Cakes | With ocean shrimp served with jasmine rice cake, sweet chili–lime beurre blanc and chayote–jicama slaw. 19.
entree salads
King Salmon & Chips | King salmon battered with semolina and breadcrumbs and served with pesto tartar sauce and fries. 14.
Knife and Fork Blue Cheese Shrimp Salad | Hearts of romaine topped with bay shrimp, toasted hazelnuts, chopped egg, tomato and Oregon blue cheese dressing. 10. 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. 14. Seafood 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. 13.
Your choice of a bowl of red or white chowder. Substitute crab chowder, add 1.50
Clam Chowder & Caesar Salad | 9. 1
/2 Alder Smoked Salmon Salad Sandwich & Caesar or Chowder | 11.
Pesto Salmon Sliders & Caesar or Chowder* | 13. 1
/2 Crab & Shrimp Melt & Caesar or Chowder | 12.
Mussels & Caesar Salad | A great lunch combination. Fresh tequila–lime mussels paired with a classic Caesar salad. 10.
*Consuming raw oysters or undercooked seafood or shellfish may increase your risk of foodborne illness.
Our salmon offerings are only from wild, sustainable runs. We serve no farmed salmon.
True Cod & Chips | Alaskan cod, Pike Ale battered and panko breaded. Served with coleslaw and fries. 12. Elliott’s Cioppino | Wild salmon, Dungeness crab, Manila clams and Penn Cove mussels in rich tomato–herb broth. 17.
lunch combinations Pier 56
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 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! Elliott’s is committed to serving only salmon from healthy non–threatened runs. Please see our fresh sheet for today’s selections and preparations.
Fried Oyster Poorboy* | Pan–fried Willapa Bay oysters in a hoagie roll with spicy rémoulade sauce and coleslaw. Served with fries. 12.
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. 12.
www.elliottsoysterhouse.com
wild salmon
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. 19.
“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 tomato focaccia crostini. 16. Blackened Pacific Rockfish* | Seared with housemade blackening spice. Served with creamy polenta, black bean corn relish and roasted red pepper puree. 15. 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. 18. Pan Fried Oysters | Pan–fried with Jack Daniel’s bourbon sauce and tartar sauce. Served with roasted garlic–Parmesan mashed potatoes and market vegetables. 15. Seafood Fettuccine | Finfish, scallops, prawns, bay shrimp and mussels tossed in a light garlic–cream sauce with fettuccine pasta. 16.
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! Whole or Half. 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.
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.
Fresh Dungeness Crab Cocktail | An Elliott’s Signature! Served with housemade cocktail sauce. 19. 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.
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.
chowders & salads
527 Castle Rock Pinot Noir, Willamette Valley, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10.
39.
White Clam Chowder | Cup 4. / Bowl 6.
510 Mark West Pinot Noir, California, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.
31.
Red Clam Chowder | Cup 4. / Bowl 6.
625 Red Diamond Merlot, Washington, 2005 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.
27.
Spicy Crab Chowder | Cup 6. / Bowl 10.
945 Sagelands Freddie’s Blend, Columbia Valley, 2005 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.
28.
951 Bodega Séptima Malbec, Mendoza, Argentina, 2006. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.
31.
Oyster Stew | Willapa Bay yearling oysters simmered in natural nectar with cream, bacon, shallots and croutons. Cup 5. / Bowl 9.
873 Woop Woop Shiraz, South Australia, 2006. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.
31.
878 Columbia Crest Two Vines Shiraz, Columbia Valley, 2004 . . . . . . . . . . . . . . . . . . . . . . . 6.
24.
901 Segura Viudas Brut Reserva, Penedès, Spain, NV. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.
23.
906 Domaine Ste. Michelle Blanc de Blanc, Columbia Valley, NV. . . . . . . . . . . . . . . . . . . . 7.
28.
Elliott’s is the proud recipient of 2006 Washington Wine Reserve Award. Recipient of the 2007 Wine Spectator Award of Excellence.
Pier 56 Seattle WA 98101
Sparkling
911 Gloria Ferrer Premier Cuvée, Carneros, NV . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11.
www.elliottsoysterhouse.com
43.
Fresh Tossed Greens | Red onion, sweet peppers, sherry–Dijon vinaigrette. 4. Elliott’s House Salad | Oregon blue cheese, apples, spiced walnuts, dried cranberries and apple cider vinaigrette. 5.
Tel: 206 623–4340
Caesar Salad | Romaine lettuce tossed with Parmesan cheese, brioche croutons and classic Caesar dressing. 5.
Fax: 206 224–0154
Spinach Salad with Alder Smoked Salmon | Toasted almonds, Jack cheese, chopped egg, button mushrooms, tomato–caper vinaigrette. 6.
*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.
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.
Fresh Dungeness Crab Cocktail | An Elliott’s Signature! Served with housemade cocktail sauce. 19. 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.
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.
chowders & salads
527 Castle Rock Pinot Noir, Willamette Valley, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10.
39.
White Clam Chowder | Cup 4. / Bowl 6.
510 Mark West Pinot Noir, California, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.
31.
Red Clam Chowder | Cup 4. / Bowl 6.
625 Red Diamond Merlot, Washington, 2005 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.
27.
Spicy Crab Chowder | Cup 6. / Bowl 10.
945 Sagelands Freddie’s Blend, Columbia Valley, 2005 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.
28.
951 Bodega Séptima Malbec, Mendoza, Argentina, 2006. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.
31.
Oyster Stew | Willapa Bay yearling oysters simmered in natural nectar with cream, bacon, shallots and croutons. Cup 5. / Bowl 9.
873 Woop Woop Shiraz, South Australia, 2006. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.
31.
878 Columbia Crest Two Vines Shiraz, Columbia Valley, 2004 . . . . . . . . . . . . . . . . . . . . . . . 6.
24.
901 Segura Viudas Brut Reserva, Penedès, Spain, NV. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.
23.
906 Domaine Ste. Michelle Blanc de Blanc, Columbia Valley, NV. . . . . . . . . . . . . . . . . . . . 7.
28.
Elliott’s is the proud recipient of 2006 Washington Wine Reserve Award. Recipient of the 2007 Wine Spectator Award of Excellence.
Pier 56 Seattle WA 98101
Sparkling
911 Gloria Ferrer Premier Cuvée, Carneros, NV . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11.
www.elliottsoysterhouse.com
43.
Fresh Tossed Greens | Red onion, sweet peppers, sherry–Dijon vinaigrette. 4. Elliott’s House Salad | Oregon blue cheese, apples, spiced walnuts, dried cranberries and apple cider vinaigrette. 5.
Tel: 206 623–4340
Caesar Salad | Romaine lettuce tossed with Parmesan cheese, brioche croutons and classic Caesar dressing. 5.
Fax: 206 224–0154
Spinach Salad with Alder Smoked Salmon | Toasted almonds, Jack cheese, chopped egg, button mushrooms, tomato–caper vinaigrette. 6.
*Consuming raw oysters or undercooked seafood or shellfish may increase your risk of foodborne illness.
signature sandwiches Elliott Bay Burger* | 1/2 lb. with melted cheddar and Gruyère, lettuce, tomato, caramelized onions and drive–in sauce with fries. 11. Per Health Dept. recommendations, we prepare our burgers to 160°F. Cajun Grilled Chicken Sandwich | Seasoned and grilled with our own blackening spice with fresh avocado, roasted red pepper and chipotle mayonnaise. Served with fries. 13.
Private Dining Room Available. See Manager. Never Slurped an Oyster? First One’s on Us.
Elliott’s. Where Seattle Goes for Seafood.
Blackened Rockfish Tacos* | With salsa mayo and chopped cabbage in warm Santa Fe tortillas with chips and salsa. 11. Pesto Salmon Sliders* | Grilled salmon basted with basil pesto and served open–faced on ciabatta with tartar sauce and sliced tomato. 13. Alder Smoked Salmon Salad Sandwich | House smoked salmon mixed with celery, onion and mayonnaise with lettuce and tomato on multi–grain bread. Served with fries. 14.
Seattle WA 98101 Tel: 206 623–4340 Fax: 206 224–0154
northwest seafood, shellfish & pasta
Dungeness Crab and Shrimp Melt | Oven baked with artichoke hearts and melted Monterey Jack cheese. Served with fries. 15.
Dungeness Crab Cakes | With ocean shrimp served with jasmine rice cake, sweet chili–lime beurre blanc and chayote–jicama slaw. 19.
entree salads
King Salmon & Chips | King salmon battered with semolina and breadcrumbs and served with pesto tartar sauce and fries. 14.
Knife and Fork Blue Cheese Shrimp Salad | Hearts of romaine topped with bay shrimp, toasted hazelnuts, chopped egg, tomato and Oregon blue cheese dressing. 10. 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. 14. Seafood 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. 13.
Your choice of a bowl of red or white chowder. Substitute crab chowder, add 1.50
Clam Chowder & Caesar Salad | 9. 1
/2 Alder Smoked Salmon Salad Sandwich & Caesar or Chowder | 11.
Pesto Salmon Sliders & Caesar or Chowder* | 13. 1
/2 Crab & Shrimp Melt & Caesar or Chowder | 12.
Mussels & Caesar Salad | A great lunch combination. Fresh tequila–lime mussels paired with a classic Caesar salad. 10.
*Consuming raw oysters or undercooked seafood or shellfish may increase your risk of foodborne illness.
Our salmon offerings are only from wild, sustainable runs. We serve no farmed salmon.
True Cod & Chips | Alaskan cod, Pike Ale battered and panko breaded. Served with coleslaw and fries. 12. Elliott’s Cioppino | Wild salmon, Dungeness crab, Manila clams and Penn Cove mussels in rich tomato–herb broth. 17.
lunch combinations Pier 56
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 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! Elliott’s is committed to serving only salmon from healthy non–threatened runs. Please see our fresh sheet for today’s selections and preparations.
Fried Oyster Poorboy* | Pan–fried Willapa Bay oysters in a hoagie roll with spicy rémoulade sauce and coleslaw. Served with fries. 12.
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. 12.
www.elliottsoysterhouse.com
wild salmon
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. 19.
“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 tomato focaccia crostini. 16. Blackened Pacific Rockfish* | Seared with housemade blackening spice. Served with creamy polenta, black bean corn relish and roasted red pepper puree. 15. 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. 18. Pan Fried Oysters | Pan–fried with Jack Daniel’s bourbon sauce and tartar sauce. Served with roasted garlic–Parmesan mashed potatoes and market vegetables. 15. Seafood Fettuccine | Finfish, scallops, prawns, bay shrimp and mussels tossed in a light garlic–cream sauce with fettuccine pasta. 16.
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! Whole or Half. 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.
signature sandwiches Elliott Bay Burger* | 1/2 lb. with melted cheddar and Gruyère, lettuce, tomato, caramelized onions and drive–in sauce with fries. 11. Per Health Dept. recommendations, we prepare our burgers to 160°F. Cajun Grilled Chicken Sandwich | Seasoned and grilled with our own blackening spice with fresh avocado, roasted red pepper and chipotle mayonnaise. Served with fries. 13.
Private Dining Room Available. See Manager. Never Slurped an Oyster? First One’s on Us.
Elliott’s. Where Seattle Goes for Seafood.
Blackened Rockfish Tacos* | With salsa mayo and chopped cabbage in warm Santa Fe tortillas with chips and salsa. 11. Pesto Salmon Sliders* | Grilled salmon basted with basil pesto and served open–faced on ciabatta with tartar sauce and sliced tomato. 13. Alder Smoked Salmon Salad Sandwich | House smoked salmon mixed with celery, onion and mayonnaise with lettuce and tomato on multi–grain bread. Served with fries. 14.
Seattle WA 98101 Tel: 206 623–4340 Fax: 206 224–0154
northwest seafood, shellfish & pasta
Dungeness Crab and Shrimp Melt | Oven baked with artichoke hearts and melted Monterey Jack cheese. Served with fries. 15.
Dungeness Crab Cakes | With ocean shrimp served with jasmine rice cake, sweet chili–lime beurre blanc and chayote–jicama slaw. 19.
entree salads
King Salmon & Chips | King salmon battered with semolina and breadcrumbs and served with pesto tartar sauce and fries. 14.
Knife and Fork Blue Cheese Shrimp Salad | Hearts of romaine topped with bay shrimp, toasted hazelnuts, chopped egg, tomato and Oregon blue cheese dressing. 10. 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. 14. Seafood 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. 13.
Your choice of a bowl of red or white chowder. Substitute crab chowder, add 1.50
Clam Chowder & Caesar Salad | 9. 1
/2 Alder Smoked Salmon Salad Sandwich & Caesar or Chowder | 11.
Pesto Salmon Sliders & Caesar or Chowder* | 13. 1
/2 Crab & Shrimp Melt & Caesar or Chowder | 12.
Mussels & Caesar Salad | A great lunch combination. Fresh tequila–lime mussels paired with a classic Caesar salad. 10.
*Consuming raw oysters or undercooked seafood or shellfish may increase your risk of foodborne illness.
Our salmon offerings are only from wild, sustainable runs. We serve no farmed salmon.
True Cod & Chips | Alaskan cod, Pike Ale battered and panko breaded. Served with coleslaw and fries. 12. Elliott’s Cioppino | Wild salmon, Dungeness crab, Manila clams and Penn Cove mussels in rich tomato–herb broth. 17.
lunch combinations Pier 56
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 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! Elliott’s is committed to serving only salmon from healthy non–threatened runs. Please see our fresh sheet for today’s selections and preparations.
Fried Oyster Poorboy* | Pan–fried Willapa Bay oysters in a hoagie roll with spicy rémoulade sauce and coleslaw. Served with fries. 12.
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. 12.
www.elliottsoysterhouse.com
wild salmon
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. 19.
“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 tomato focaccia crostini. 16. Blackened Pacific Rockfish* | Seared with housemade blackening spice. Served with creamy polenta, black bean corn relish and roasted red pepper puree. 15. 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. 18. Pan Fried Oysters | Pan–fried with Jack Daniel’s bourbon sauce and tartar sauce. Served with roasted garlic–Parmesan mashed potatoes and market vegetables. 15. Seafood Fettuccine | Finfish, scallops, prawns, bay shrimp and mussels tossed in a light garlic–cream sauce with fettuccine pasta. 16.
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! Whole or Half. 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.
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.
Fresh Dungeness Crab Cocktail | An Elliott’s Signature! Served with housemade cocktail sauce. 19. 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.
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.
chowders & salads
527 Castle Rock Pinot Noir, Willamette Valley, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10.
39.
White Clam Chowder | Cup 4. / Bowl 6.
510 Mark West Pinot Noir, California, 2007. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.
31.
Red Clam Chowder | Cup 4. / Bowl 6.
625 Red Diamond Merlot, Washington, 2005 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.
27.
Spicy Crab Chowder | Cup 6. / Bowl 10.
945 Sagelands Freddie’s Blend, Columbia Valley, 2005 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.
28.
951 Bodega Séptima Malbec, Mendoza, Argentina, 2006. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.
31.
Oyster Stew | Willapa Bay yearling oysters simmered in natural nectar with cream, bacon, shallots and croutons. Cup 5. / Bowl 9.
873 Woop Woop Shiraz, South Australia, 2006. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.
31.
878 Columbia Crest Two Vines Shiraz, Columbia Valley, 2004 . . . . . . . . . . . . . . . . . . . . . . . 6.
24.
901 Segura Viudas Brut Reserva, Penedès, Spain, NV. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.
23.
906 Domaine Ste. Michelle Blanc de Blanc, Columbia Valley, NV. . . . . . . . . . . . . . . . . . . . 7.
28.
Elliott’s is the proud recipient of 2006 Washington Wine Reserve Award. Recipient of the 2007 Wine Spectator Award of Excellence.
Pier 56 Seattle WA 98101
Sparkling
911 Gloria Ferrer Premier Cuvée, Carneros, NV . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11.
www.elliottsoysterhouse.com
43.
Fresh Tossed Greens | Red onion, sweet peppers, sherry–Dijon vinaigrette. 4. Elliott’s House Salad | Oregon blue cheese, apples, spiced walnuts, dried cranberries and apple cider vinaigrette. 5.
Tel: 206 623–4340
Caesar Salad | Romaine lettuce tossed with Parmesan cheese, brioche croutons and classic Caesar dressing. 5.
Fax: 206 224–0154
Spinach Salad with Alder Smoked Salmon | Toasted almonds, Jack cheese, chopped egg, button mushrooms, tomato–caper vinaigrette. 6.
*Consuming raw oysters or undercooked seafood or shellfish may increase your risk of foodborne illness.
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