Elliott's Oyster House

Baked fresh daily in-house, served warm alongside a rich ramekin of whipped Plugrà butter garnished with vibrant green gremolata and flaky sea salt.

Crispy, golden-brown fried shrimp coated in a glossy, savory sesame chili sauce, piled high with tangy pickled Mama Lil's peppers.

Fresh steam-opened mussels swimming in a vibrant, creamy tequila broth, garnished with fresh cilantro, sliced jalapeños, and warm toasted crostini.

Crispy breaded pan-fried Pacific oysters served with classic tartar sauce and sweet bourbon sauce, with optional coleslaw and fries available.

Crispy taco shells filled with fresh marinated ahi tuna poke, crunchy wasabi slaw, and crushed macadamia nuts.

A warm, rich bowl of spicy crab and corn chowder featuring sweet corn, bell peppers, red potatoes, and tender crab in a tomato cream broth.

Crisp romaine lettuce tossed in creamy Caesar dressing with garlic croutons, Parmigiano Reggiano cheese, and salted Spanish anchovies.

A vibrant green salad with blue cheese, shallots, crisp apples, dried cranberries, and candied walnuts tossed in a white balsamic vinaigrette.

A classic chilled wedge of crisp iceberg lettuce drenched in blue cheese dressing, topped with bacon, apple, hazelnuts, and tomatoes.

Fresh baby spinach tossed in tomato vinaigrette, topped with smoked Alaskan salmon, manchego cheese, cucumbers, red onion, and toasted almonds.

An entrée plate of crispy pan-fried Pacific oysters served with tartar sauce, bourbon sauce, horseradish coleslaw, and fries.

Plump grilled prawns over a bed of creamy spinach, white wine, and bacon risotto, drizzled with sun-dried tomato cream and pine nuts.

A delicate fillet of Petrale sole with a golden Parmesan crust, roasted potatoes, seasonal vegetables, and lemon beurre blanc with capers.

Tender sea bass cheeks tossed with linguine pasta in a white wine, morel mushroom, lemon, caper, artichoke, and butter sauce.

Sliced medium-rare prime skirt steak over creamy polenta with chimichurri, roasted tomato-pepper sauce, black bean-corn relish, and cotija.

A flaky fillet of Alaskan sockeye salmon roasted on an alder plank, served with grilled vegetables and smoked tomato beurre blanc.

Caramelized pan-seared miso black cod served atop a crispy jasmine rice cake and garden vegetable medley in fermented black bean sauce.

Golden crunchy ale-battered Alaskan cod fillets served in a basket with thick-cut fries, horseradish coleslaw, and fresh lemon.

Tender butter lettuce tossed with sweet bay shrimp and nutty Nogada dressing, sprinkled with chopped walnuts, almonds, and pomegranate seeds.

A classic Caesar salad topped with spiced blackened Alaskan salmon, focaccia croutons, fresh tomatoes, and sweet roasted peppers.

Sliced Snake River Farms Gold ribeye cap steak over greens with French dressing, tomato jam, bacon, grilled onion, and Oregon blue cheese.

Grilled teriyaki chicken over mixed greens with teriyaki vinaigrette, carrots, snap peas, figs, pea shoots, blackened almonds, and togarashi.

Sonoran-seasoned rockfish in flour tortillas with black bean corn salsa, cilantro, and crispy dry slaw. Served with tortilla chips.

Crispy fried ling cod on a toasted bun with bread and butter pickles and creamy tarragon slaw, served with golden fries.

Marinated grilled chicken breast with bacon, Swiss cheese, fried onion, chipotle mayo, lettuce, and tomato, served with fries.

Pacific Northwest live Dungeness crab, chilled or steamed, served with sweet cream butter, Veneto seasoning, and 3 dipping sauces.

Fresh Pacific Northwest Dungeness crab steamed with butter and seasonal vegetables.

Sweet Alaskan Bairdi crab steamed with butter and seasonal vegetables.

Five jumbo chilled prawns served over crushed ice with tangy cocktail sauce.

A whole chilled Dungeness crab cracked and served with zesty cocktail and remoulade sauces on crushed ice.

A sampler platter of iced seafood featuring 4 oysters, 2 prawns, 2 snow crab claws, and 2 half-shell scallops.

A succulent 6 oz Maine lobster tail, expertly broiled and brushed with butter, presented with lemon.

Two large prawns sautéed in a rich garlic, white wine, and butter scampi sauce.

Three fresh oysters baked in their shells with savory garlic butter and herbs until bubbly.

A single massive King crab claw, fully cracked to reveal sweet meat.

A sweet and tender snow crab claw served chilled or warm as an individual addition.

A full cluster of delicious Bairdi crab legs ready to be added to any seafood platter.

A single chilled, plump, cooked prawn served with cocktail sauce.

A fresh scallop served on the half shell, ready to be enjoyed raw or dressed.

South Puget Sound, WA - Freshly shucked raw oyster on the half shell with clean briny liquor.

Willapa Bay, WA - Tumbled oyster featuring a deep cup and crisp oceanic brine.

Baynes Sound, BC - Plump meat and clean British Columbia tidal flavor profile.

Eld Inlet, WA - Tumbled oyster with a delicate sweet cucumber finish.

Hood Canal, WA - Classic Hood Canal brininess and firm texture.

South Puget Sound, WA - Tumbled oyster featuring a deep cup and pristine Pacific Northwest liquor.

South Puget Sound, WA - Freshly shucked oyster presented on shaved ice.

South Puget Sound, WA - Glistening with briny ocean liquor over crushed ice.

Skagit Bay, WA - Tumbled raw oyster with a clean, pleasant finish.

Sequim Bay, WA - Showcasing a distinctive shell and clean, sweet flavor profile.

Henderson Bay, WA - Tumbled oyster on the half shell with a plump body.

Hood Canal, WA - Deep cup and rich Hood Canal flavor profile.

Hood Canal, WA - Tumbled raw oyster resting on crushed ice.

Hood Canal, WA - Glistening with natural ocean juices over ice.

Henderson Inlet, WA - Tumbled oyster served raw on the half shell atop shaved ice.

South Puget Sound, WA - Freshly shucked oyster presented on ice.

Vancouver Island, BC - Tumbled oyster served raw on the half shell over ice.

Port Hadlock, WA - Freshly shucked oyster resting on a bed of cold crushed ice.

Hood Canal, WA - Plump meat and clean briny finish.

Willapa Bay, WA - Tumbled oyster presented on crushed ice with a lemon wedge.

Skagit Bay, WA - Plump body and clean ocean flavor over ice.

South Puget Sound, WA - Freshly shucked on a bed of sparkling ice.

Strawberry-infused vodka, rosé vermouth blend, lavender bitters, and fresh lemon in a coupe glass.

Choice of premium vodka or gin with dry vermouth, served in a chilled stemmed glass with an olive.

Spiced rum blend, banana liqueur, and sparkling water over crushed ice with tropical garnish.

Campari, house vermouth blend, and sparkling water over large ice cubes with an orange peel twist.

Applejack brandy, pomegranate, and fresh lime juice in a coupe glass.

Bourbon, fresh lime juice, and spicy ginger beer in a frosty copper mug with mint.

Refreshing non-alcoholic green tea mocktail with lime, cucumber ribbon, and soda.

Spirit-free hibiscus mocktail with lime and soda over crushed ice with fresh mint.

Crisp South African Sauvignon Blanc with bright citrus and mineral notes.

Rich Washington red blend with lush dark fruit and subtle oak undertones.

Laurent-Perrier La Cuvée Brut Champagne, France - Elegant with fine bubbles.

Copinet 'Leonard' Extra Brut Blanc de Blanc, Champagne 2016.

Piper-Heidsieck Brut Champagne, France - Vibrant and fruit-forward.

Bollinger Brut Champagne, France - Complex and full-bodied.

Jacquart 'Mosaïque Signature' Brut Champagne, France.

Jacquart 'Mosaïque' Brut Rosé Champagne, France - Delicate red berry notes.

Billecart-Salmon Brut Rosé Champagne, France - Renowned luxury rosé.

Laurent-Perrier Brut Rosé Champagne, France - Iconic elegance and freshness.

Piper-Heidsieck Brut Sauvage Rosé Champagne, France.

Sake Ono Junmai Daiginjo (300mL), Nagaoka, Niigata - Premium aromatic sake.

Sake Ono Junmai Daiginjo (720mL), Nagaoka, Niigata - Full bottle of premium sake.