Scoma's Restaurant

A chilled delicacy featuring pristine Dungeness crab meat served in a classic glass, complemented by zesty lemon and fresh herbs.

Plump, chilled wild gulf shrimp arranged on crushed ice, served alongside house cocktail sauce and fresh lemon wedges.

Rockefeller inspired masterpiece featuring tender Pacific oysters baked with spinach, brandy-garlic aioli, and bubbling Asiago cheese.

Crispy golden-brown zucchini sticks breaded à la anglaise, dusted with grated parmesan and served with vibrant marinara.

Tender calamari rings fried to crispy perfection, tossed with fresh oregano and served with lemon slices.

Fresh Manila clams steamed gently in a fragrant white wine broth infused with aromatic herbs.

Plump Mediterranean mussels simmered in a rich, savory marinara sauce and garnished with fresh chopped parsley.

Crispy golden French fries enhanced with white truffle oil, black truffle salt, shaved Parmigiano-Reggiano, and garlic aioli.

Crispy whole fried local anchovies arranged neatly on a plate, accompanied by a zesty Meyer lemon aioli.

Vibrant and smooth creamy tomato soup prepared with premium olive oil and buttery golden croutons.

A hearty traditional Tuscan soup featuring ripe tomatoes, rustic bread, and aromatic garden herbs.

Velvety asparagus soup enriched with crème fraîche, preserved Meyer lemon, and shaved parmesan.

A luxurious and velvety shrimp bisque finished with fresh chives and a delicate swirl of crème fraîche.

A crisp wedge of iceberg lettuce topped with smoky bacon, sliced radish, fresh herbs, and creamy blue cheese dressing.

Fresh romaine spears tossed in a classic Caesar dressing, finished with crunchy sourdough croutons and grated parmesan.

An earthy and refreshing mix of red and golden beets, avocado, orange segments, aged balsamic, fresh horseradish, and mint.

Layers of sweet heirloom tomatoes and house-made fresh mozzarella, drizzled with olive oil and aged balsamic, topped with fresh basil.

Wide ribbons of house-made pappardelle pasta enveloped in a slow-simmered, traditional Italian tomato meat sauce.

Creamy Carnaroli rice tossed with roasted summer vegetables, marinara, Parmigiano Reggiano, fresh basil, and toasted fennel seeds.

An exquisite spring risotto featuring wild nettles, seasonal spring vegetables, and tender pea tendrils.

Shell-shaped lumachini pasta combined with sautéed wild gulf shrimp, fresh herbs, garlic, and zesty gremolata.

Linguini loaded with daily catch seafood, shrimp, mussels, Manila clams, anchovies, olives, capers, and San Marzano tomato sauce.

Crispy panko-breaded flounder served on a toasted bun with shaved fresh fennel slaw, tartar sauce, salad, and fries.

Spicy fried chicken breast topped with pickled red onion rings, served with a mixed greens salad and crispy fries.

Fresh Coos Bay shrimp salad served in a buttered roll with a side of mixed greens and golden fries.

A hearty double cheeseburger featuring two juicy beef patties, melted cheese, pickles, Thousand Island dressing, and fries.

Tender house-made spätzle sautéed with wild mushrooms, fennel, and a rich green garlic lemon butter sauce.

Fresh local sweet corn kernels glistening with melted butter and lightly seasoned.

Char-grilled early spring asparagus spears drizzled with tarragon aioli and crowned with crispy fried leeks.

Half a dozen impeccably fresh raw oysters served on the half shell with crushed ice, lemon, and mignonette.

Golden-brown pan-seared Dungeness crab cakes served with remoulade sauce and a lemon wedge.

A half-pound of succulent wild Gulf shrimp served atop a crisp bed of greens with traditional Louie dressing.

A delightful combination Louie salad featuring half a pound of mixed crab and shrimp over fresh mixed greens.

Plump pan-seared wild gulf shrimp and tender sea scallops bathed in a rich lemon butter sauce.

Dungeness crab legs, scallops, shrimp, mushrooms, and onions sautéed in a garlic-white wine sauce, served with seasonal vegetables and warm grain salad.

Linguini pasta tossed with scallops, shrimp, clams, mushrooms, and onions in a decadent, creamy sauce.

Tender fillet of wild black cod served over orecchiette pasta in a spicy tomato sauce with vegetables and pangrattato.

Pan-seared Pacific snapper served over wild mushroom spätzle with green garlic Meyer lemon butter.

Delicate egg-battered local sole served with garlic lemon butter and Scoma's signature tartar sauce.

Pan-roasted Pacific King salmon fillet served atop crispy polenta, warm mushroom salad, and lemon-lime vinaigrette.

Succulent pan-roasted Alaskan halibut accompanied by ratatouille, crispy eggplant, and tarragon aioli.

An impressive platter featuring three types of expertly grilled seasonal fish and wild gulf shrimp.

A classic fried seafood platter with wild gulf shrimp, scallops, and wild cod, served with fries, pickles, and mixed greens.

Crispy Lost Coast Blond beer-battered fresh Pacific cod fillets served alongside thick-cut chips.

American Wagyu center-cut sirloin served with wild mushrooms, smoky roast potatoes, garlic-truffle butter, and wild arugula.