Elliott's Oyster House MenuSeafood | Seattle Dinner Menu
lemon garlic aioli.
artichoke hearts, spinach, warm bread.
mushrooms, oregon blue cheese, chevre, phyllo crust, port wine reduction, fig chutney.
avocado, mango-papaya salsa, sweet soy, ginger-lime vinaigrette.
ocean shrimp, sweet chili-lime beurre blanc, chayote-jicama slaw.
local oysters, cream, bacon, shallots, tabasco, croutons.
mixed greens with oregon blue cheese, apples, spiced walnuts, dried cranberries, apple cider vinaigrette.
romaine lettuce, parmesan cheese, croutons, caesar dressing.
smoked salmon, toasted almonds, jack cheese, egg, button mushrooms, tomato-caper vinaigrette.
hearts of romaine, bay shrimp, hazelnuts, egg, tomato, oregon blue cheese dressing.
wild salmon, grilled prawns and scallops, corn-crab relish, avocado, tomato, egg, honeydijon viniagrette, mixed greens and romaine.
prime top sirloin, dijon vinaigrette, caramelized onions, roma tomato, oregon blue cheese dressing, crispy sweet onions.
iceberg lettuce, bay shrimp, dungeness crab, tomato, hard-cooked egg, asparagus, pepper rings, olives, louie dressing.
dungeness crab cakes, calamari, warm crab and shrimp dip.
alder smoked salmon, green lip mussels, scallops, prawns, alsatian rye bread, cream cheese, cucumber, capers, pickled red onions.
dungeness crab, fresh shucked oysters, chilled prawns snow crab claws, chilled prawns, mignonette, cocktail sauce.
dungeness crab, fresh shucked oysters, smoked green lip mussels, smoked scallops, chilled prawns, snow crab claws, spicy rémoulade, cocktail sauce, mignonette.
buttermilk apple cake served with madagascar vanilla ice cream and caramel sauce.
filled with dark chocolate ganache and served warm with madagascar vanilla ice cream.
slow baked vanilla bean custard caramelized crisp to order. topped with fresh berries.
lemon pound cake, warm lemon curd and lemon ice cream.
chef's seasonal preparation.
layers of caramel ribbon sea salt ice cream, pistachio waffle cookies. served with housemade caramel, chocolate sauce and a sea salt caramel.
dark truffle ganache coated with graham cracker - almond crust, then deep fried. served with vanilla ice cream in a praline cup and topped with chocolate, caramel sauce, and toasted almonds.
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