Palisade

Delicate Dungeness crab, crisp cucumber, savory tobiko, and rich spicy aioli rolled in seasoned sushi rice and nori.

Pristine raw oysters on the half shell served over crushed ice, accompanied by a traditional mignonette and zesty cocktail sauce.

Fresh yellowfin tuna, crisp cucumber, fresh green onion, tobiko, and a fiery kick of spicy aioli.

Succulent grilled and chilled shrimp served with a bold, house-made Bloody Mary cocktail sauce.

Crispy fried calamari tossed with crunchy peanuts, red bell peppers, onions, and a spicy Kung Pao sauce.

Savory Dungeness crab cake and softshell crab served with remoulade, yellow pepper coulis, and heirloom tomato.

Tender sweet and spicy pork belly paired with charred octopus over a refreshing jalapeño slaw.

Plump grilled shrimp glazed in honey chipotle, served over strawberry cucumber salsa, avocado lime mousse, and crispy tortilla strips.

A velvety, rich, and creamy classic lobster bisque infused with deep seafood flavors.

Traditional thick and creamy New England-style clam chowder filled with tender clams and potatoes.

Crisp romaine lettuce tossed with a parmesan crisp, achiote sauce, sweet peppers, and shaved parmesan.

Fresh baby greens tossed with crisp apples, gorgonzola cheese, candied walnuts, and a honey vanilla vinaigrette.

Grilled artichoke served over arugula, shaved spring carrots and asparagus, pickled onions, sweet peppers, heirloom tomato, and basil vinaigrette.

Includes your choice of a cup of New England clam chowder or Caesar salad, followed by a chef-curated entrée.

Fresh catch prepared your way (grilled, baked, blackened, or sautéed), paired with roasted fingerling potatoes, fresh vegetables, and beurre blanc.

Freshly prepared premium British Columbia salmon fillet cooked to perfection.

Fresh, tender Ahi tuna steak expertly seared to your liking.

Rich, buttery, and melt-in-your-mouth King salmon fillet.

Luxurious, rich Chilean sea bass with a tender, flaky texture.

Fresh Alaskan halibut fillet, light and flaky.

Pan-seared King salmon served over lemongrass black rice risotto, roasted heirloom carrots, Mama Lil's pickled peppers, and tangerine beurre blanc.

Seared Chilean seabass served over creamy lobster risotto with a roasted tomato beurre blanc.

Al dente linguine tossed with lobster, shrimp, mussels, clams, scallops, and rich garlic butter.

Seared rare Ahi tuna over furikake rice and grilled bok choy, drizzled with wasabi cream and ginger soy.

Bucatini pasta tossed in a garlic cream sauce with Dungeness crab, shrimp, spinach, tomato, and botarga.

Grilled shrimp served over spring asparagus and sweet pea risotto, roasted pepper beurre blanc, and crispy prosciutto.

Dungeness crab cake, salmon, and shrimp served with Yukon Gold mashed potatoes, seasonal vegetable, and beurre blanc.

7 oz. cold water lobster tail served with fingerling potatoes, asparagus, and clarified butter.

Fresh King crab legs served with roasted seasonal vegetables.

Herb-crusted halibut fillet resting on fava bean succotash, spring pea puree, and fingerling potato crisp.

16 oz. bone-in New York strip served with Yukon Gold mashed potatoes and asparagus.

Char-grilled steaks accompanied by Yukon Gold mashed potatoes and asparagus.

Roasted chicken with caramelized onion, Kalamata olives, roasted peppers, garlic, and Yukon Gold mashed potatoes.

Jumbo shrimp grilled to smoky perfection.

Steak topping featuring fresh crab, asparagus, and rich béarnaise sauce.

A single savory Dungeness crab cake.

1 lb. of sweet King crab legs.

An additional cold water lobster tail.

An artisanal selection of fine cheeses.

Tender asparagus spears grilled over an open flame with olive oil and sea salt.

Beer-battered fish served with French fries, house-made tartar sauce, and malt vinegar.

Shaved prime rib, provolone, grilled onions, wild arugula, horseradish crème fraîche, potato baguette, and French fries.

Tender salmon and shrimp over crisp lettuce with asparagus, cucumber, tomato, artichokes, hard-cooked egg, and Louie dressing.

Classic Caesar salad topped with sliced grilled chicken breast, parmesan crisp, achiote sauce, and sweet pepper.

Lobster and shrimp salad with green onion and tarragon in a toasted hoagie roll, served with French fries.

Juicy chicken breast served with caramelized onion, Kalamata olives, roasted peppers, garlic, and Yukon Gold mashed potatoes.

Dungeness crab cake on a brioche bun with heirloom tomato, remoulade, arugula, and French fries.

Seared salmon served over arugula, watermelon relish, beurre blanc, and balsamic glaze.

Choice of chowder or Caesar salad paired with an open-faced crab sandwich, shrimp Louie, or salmon pesto pasta.