Ivar's Salmon House

Four warm, crusty Macrina Bakery sourdough rolls served alongside creamy whipped butter for a comforting start to your meal.

Freshly sautéed Manila clams simmered in a savory broth of white wine, butter, fennel, and mirepoix, served with grilled toast points.

Golden-brown panko-crusted crab cakes served with a tangy tomato relish and a zesty chipotle-lime aioli drizzle.

Crispy fried calamari rings served with a side of creamy and spicy chipotle-lime aioli.

Crispy coconut-crusted shrimp paired with a vibrant sweet chili dipping sauce.

Warm, bubbling dip made with rich parmesan, goat and cream cheeses, folded with crab and served with crunchy garlic crostini.

Slices of rare ahi tuna with a sesame-red chili crust, served with sweet chili sauce, wasabi, and pickled ginger.

Crispy charred Brussels sprouts drizzled with sweet balsamic glaze and generously dusted with shaved Parmesan cheese.

Golden seared crab cakes topped with fresh mango salsa, delicate microgreens, and a rich lemon-thyme beurre blanc.

Plump pan-seared sea scallops resting on savory bacon jam, finished with a dark bourbon glaze and fresh microgreens.

Locally grown mussels simmered in a fragrant red curry broth with mirepoix, green onions, and cilantro, served with alder-grilled toast points.

Crispy coconut-crusted shrimp presented with sesame-plum dipping sauce, seaweed salad, and sweet chili sauce.

Rich Dungeness crab dip blended with parmesan and goat cheeses, baked until golden and bubbly, served with toasted crostini.

An impressive multi-tiered seafood appetizer tower featuring your choice of three standout shareables for the table.

Ivar's signature Northwest-style creamy white clam chowder loaded with tender clams and smoky bacon.

Fresh spring mix with grape tomatoes, English cucumber, carrot threads, and your choice of balsamic vinaigrette.

Crisp romaine lettuce tossed in a classic anchovy-garlic dressing, topped with shredded Parmesan and crunchy garlic croutons.

A crisp wedge of iceberg lettuce smothered in blue cheese dressing, blue cheese crumbles, and crispy bacon.

An ultimate Pacific Northwest Cobb loaded with Dungeness and rock crab, smoked scallops, bay shrimp, bacon, blue cheese, avocado, and Thousand Island dressing.

A rich, creamy crab bisque garnished with charred corn and Dungeness crab relish and chive crème fraiche.

A colorful mixed greens salad featuring tomatoes, cucumbers, carrots, and sweet red peppadews with house-made croutons.

Hearty romaine hearts with Rogue River blue cheese, candied walnuts, crispy bacon, red onion, carrot, and Fuji apples with blue cheese dressing.

A comforting pairing of a bowl of Ivar's signature clam chowder with your choice of Caesar or Mixed Greens salad.

Thick, flaky fillets of fresh halibut fried in a light, crispy beer batter, served with hot French fries.

Juicy salmon fillets coated in a savory Cajun spice blend, served alongside crispy French fries.

A massive Northwest seafood platter piled high with fried rock fish, clam strips, jumbo prawns, Cajun salmon, and French fries.

Crispy, golden-fried jumbo prawns served on a bed of French fries with cocktail sauce.

Pristine pan-seared halibut served with creamy red-skinned mashed potatoes and seasonal vegetables.

Perfectly grilled Coho salmon served with creamy red-skinned mashed potatoes and fresh seasonal vegetables.

Large, golden-brown seared Weathervane scallops plated with red-skinned mashed potatoes and seasonal vegetables.

A rich, flaky King salmon fillet served alongside red-skinned mashed potatoes and colorful seasonal vegetables.

A delicious tasting duo of King and Coho salmon fillets served with red-skinned mashed potatoes and seasonal vegetables.

A surf-and-turf style seafood mixed grill featuring flaky halibut and rich King salmon with mashed potatoes and seasonal vegetables.

Wild Alaska sockeye salmon roasted on a cedar plank, topped with macerated berries, served with sweet cornbread pudding and seasonal vegetable.

Linguine pasta tossed in a rosemary cream sauce with roasted butternut squash, baby arugula, Parmesan, and grilled toast points.

Golden panko-crusted crab cakes served with tomato relish, chipotle-lime aioli, red-skinned mashed potatoes, and seasonal vegetable.

Alaska halibut crusted with savory crab, drizzled with lemon-thyme beurre blanc and balsamic reduction, over specialty rice and seasonal vegetables.

Lightly breaded panko chicken breast over spaghetti in a lemon-butter white wine sauce with capers, parsley, and seasonal vegetables.

Tender steamed Alaskan king crab legs served with red-skinned mashed potatoes, seasonal vegetables, and warm drawn butter.

A half-pound Wagyu blend cheeseburger with Tillamook Cheddar, Thousand Island, lettuce, tomato, red onion, and pickle on a brioche bun with fries.

Grilled Columbia River steelhead topped with bacon, lettuce, tomato, and jalapeño-ginger tartar sauce on a brioche bun with fries.

Sliced roast beef with caramelized onions and provolone on a French roll, served with creamy horseradish and hot au jus with fries.

Crispy crab cake layered with chipotle-lime aioli, lettuce, and tomato on a toasted brioche bun with pickle.

Lightly battered fish tacos in flour tortillas with Napa cabbage, Mexican crema, pico de gallo, cilantro, served with chips and salsa.

A curated two-course midday meal featuring your choice of starter soup or salad followed by an exquisite chef-selected seafood entrée.

Alder-grilled King salmon topped with crab and prawn relish, red beet purée, 3 citrus vinaigrette, cilantro-ginger rice pilaf, and seasonal vegetable.

Wild sockeye salmon roasted on cedar with a bourbon glaze and bacon-sweet onion jam, served with cornbread pudding and seasonal vegetable.

Alder-grilled coho salmon topped with peach-currant chutney, papaya vinaigrette, fiery orange sauce, cilantro-ginger rice pilaf, and seasonal vegetable.

A gorgeous sampler showcasing King, Sockeye, and Coho salmon with sweet onion marmalade, lemon-thyme beurre blanc, Yukon Gold mashed potatoes, and seasonal vegetable.

Two large Northwest crab cakes featuring Dungeness and Rock crab, fig-balsamic reduction, Yukon Gold mashed potatoes, lemon-thyme beurre blanc, and seasonal vegetable.

Classic Caesar salad topped with a large, flaky fillet of spicy blackened wild Alaska sockeye salmon.

Thick cut Alaska halibut stuffed with savory crab meat, baked and served with lemon-thyme beurre blanc, fig-balsamic, Yukon Gold mashed potatoes, and seasonal vegetable.

A generous bowl of steaming cioppino brimming with salmon, halibut, crab, prawns, scallops, Manila clams, and mussels in a tomato-saffron broth with toast points.

Linguine tossed in a spicy marinara and garlic cream sauce with salmon segments, mushrooms, roasted garlic and cherry tomato relish, Parmesan, and toast points.

An exquisite seafood sauté featuring salmon, halibut, shrimp, and bay scallops with green onion, hazelnuts, mushrooms, blackberries, and white wine reduction over Yukon Gold mashed potatoes.

Alder-grilled chicken breast wrapped in prosciutto with smoked mozzarella and roasted pear, served with lemon-butter sauce, Yukon Gold mashed potatoes, and seasonal vegetable.

A generous dinner portion of majestic king crab legs served with Yukon Gold mashed potatoes and whole shucked corn.

A 10oz New York strip steak with herb-blue cheese butter, fig-balsamic reduction, Yukon Gold mashed potatoes, crispy fried onion strings, and seasonal vegetable.

Classic crab and shrimp Louie salad with romaine lettuce, cherry tomatoes, cucumbers, sliced egg, sweet red peppadews, Kalamata olives, and Thousand Island dressing.

A 6 oz Top Sirloin with Dijon horseradish butter, fig-balsamic reduction, crispy fried onion strings, cornbread pudding, and your choice of grilled sockeye, scallops, garlic shrimp, or crab cakes.