TAPS Fish House & Brewery MenuSeafood Dinner Menu
flash-fried and served wtih lemon and tangy cocktail sauce or flash-fried to seal in flavor and tossed in a zesty butter sauce made from worcestershire, minced garlic, green onion, vine-ripe tomato with a dash of tabasco.
five jumbo mexican white prawns lightly coated with shredded coconut and japanese panko, golden brown crisped and served with sweet chili pineapple dragon sauce.
citrus marinated bay shrimp, scallops and fresh fish with vine-ripe tomato, cucumber, red onion, tabasco and fresh chopped cilantro.
sashimi grade yellowfin tuna diced then tossed with sweet chili & soy sauces, avocado, and green onion. served with crispy wontons and a touch of wasabi creme fraiche.
baked in our open-flame oven & served with lemon butter sauce.
traditional chesapeake-style shrimp are gently poached in old bay seasoning, served over ice with house-made cocktail sauce, atomic horseradish and fresh lemon.
picked at the peak of perfection, gently poached until tender, then marinated in herb vinaigrette, served charbroiled with lemon herb aioli.
soy braised ribs tossed with mongolian barbecue sauce & grilled slowly until tender.
2 house made pretzels, cheese fondue.
sweet soy ginger marinated chicken is grilled and tossed with rice noodles, asian aromatics, napa cabbage, carrots and shiitake mushrooms with chili sweet 'n sour sauce.
a house specialty of our crab stuffed mushrooms, crispy calamari fritti and asian barbeque pork ribs.
traditional white chowder of chopped clams, potatoes, leeks and finished with cream sherry.
a rich stew of chicken, smoked ham and andouille sausage topped with cajun dirty rice.
chefs' selection using seasonal ingredients.
if you can't decide on one soup try all three!
celery, apples, chicken, golden raisins, grapes, endive.
crisp romaine and fresh baked croutons topped with grated pecorino romano cheese.
mixed baby greens, toasted pecans, candied black pepper bacon and cotija cheese tossed in vermont maple champagne vinaigrette.
fried buffalo mozzarella, sliced tomatoes, micro basil, vincotto drizzle, french sea salt.
a wedge of ice-cold crisp iceberg lettuce topped with point reyes blue cheese, campari vine-ripe tomatos, red onion, applewood smoked bacon, herb vinaigrette and creamy blue cheese dressing.
classic louie featuring both jumbo lump crab and whole bay shrimp with shredded iceberg lettuce, avocado, cool cucumber, hard boiled egg, grape tomatoes and house-made louie dressing.
mixed baby field greens with spun carrots, grape tomatoes and fresh baked croutons with choice of dressing.
for the purest.
broiled with garlic herb butter & grated romano cheese.
explosive flavors of crabemeat, shiitake mushrooms, sesame seed oil and baby spinach combine in a creamy texture.
privileged with spinach, bacon, onions, parmesan cheese, pernond baked together and painted golden with hollandaise.
if you only have one thing, this should be it: moist, mild silky and sweet, pan-roasted marinated sea bass served over japanese rice and sauteed spinach. accompanied by red, green and yellow pepper jam.
lightly blackened and splashed with tequila over tomato risotto, accompanied by crab tostadas topped with tomatillo-avocado salsa and cotija cheese.
vancouver island craft raised salmon, pan seared, served with roasted baby beets, roasted fennel, swiss chard over goat cheese white wine cream sauce.
butterflied shrimp are stuffed with crab, shrimp, scallops & seafood. served with three cheese raviolis, broccolini & maine lobster thermidor sauce.
a san francisco favorite! savory and aromatic stew made with calamari, manila clams, mediterranean mussels, shrimp, scallops and assorted fresh fish sauteed in a spicy marinara with sweet onions, garlic, red wine and fresh herbs over linguini.
citrus, chive and seafood aioli is broiled atop pan roasted tilapia, accompanied with japanese steamed rice, broccolini and green onion cilantro salad.
leeks, toasted pine nuts, baby carrots, fresh cavatelli pasta tossed in pesto cream sauce.
large jumbo maine sea scallops are pan roasted golden brown and served over a creamy wild mushroom spring pea risotto. finished with a roasted garlic nage and a petite heirloom tomato salad.
roasted macadamia nuts are crusted on a tender flaky piece of corvina seabass. served with parmesan roasted yukon gold potatoes, butter poached broccolini and maine lobster brandy cream sauce.
pumpkin barley risotto, maple glazed cipollini onions, bing cherry gastrique cherries.
the sweet, succulent alaskan snow crab legs, gently steamed and served with asparagus and potato cassoulet.
the best of lobster tails- 16oz. briled lobster tail served with asparagus and potato cassoulet .
8 oz. filet mignon, broiled to perfection and 16oz. cold water maine lobster tail broiled and brushed with butter. served with asparagus and potato cassoulet.
family friends jerome and jose brought this recipe from louisiana. shrimp, chicken, andouille sausage and smoked ham simmered in a secret tomato cayenne broth. served with dirty rice.
new england cod dipped in our brewmaster's award-winning cream ale batter and fried. served with tartar sauce, garlic parsley fries and louisiana hot slaw.
lightly blackened chicken breast tossed in a classic herb alfredo sauce with crimini mushrooms, artichoke hearts, capers, roasted peppers & rigatoni pasta.
a flavor fusion of marinated beef tenderloin and jumbo shrimp over linguini tossed in spicy thai sauce with shiitake mushrooms, broccoli and slivered green onions.
the most prized of sirloin cuts, a restaurant exclusive.
butcher block, hand-cut choice angus ribeye is tender and well marbled.
our most tender cut of beef.
available only on friday & saturday after 5pm. served with a loaded baked potato, steamed asparagus, horseradish sauce & au jus.
8-oz. filet mignon, broiled to perfection and 16-oz. cold water maine lobster tail broiled and brushed with butter. served with asparagus and potato cassoulet.
three 3oz filets. one dressed with shrimp scampi, one oscar style: hollandaise & lump crab, one dressed with a peppercorn demi-glace. served with roasted garlic mash & asperagus.
molasses brined with a hickory demi glaze.
basil, thyme and garlic marinated airline chicken breast is pan roasted in a griddle. served with garlic mashed potatoes, sauteed asparagus and maple glazzed cipollini onions.
roasted garlic mashed potatoes, seasonal vegetables and burgundy herb pan jus.
12 ounces of lean ground beef broiled to order, topped with aged sharp cheddar cheese and garnished with sweet red onion, vine-ripe tomato, mayonnaise, lettuce and served on a brioche roll.
caramelized tahitian vanilla bean custard, with fresh seasonal berries and a sliced almond tuile.
sweet yellow peaches and blueberries baked to order with shortbread cobbler topping. served with vanilla bean ice cream.
ghirardelli chocolate chip brownie, peanut butter nougat cheesecake, caramel sauce, toasted peanuts and chocolate ganache.
served with chocolate hazelnut crme anglaise, fresh whipped cream and topped with powdered sugar. (please allow our pastry chef 30 minutes to prepare).
classic southern style buttermild red velvet cake baked to order, iced table side with cream cheese vanilla frosting. served with vanilla bean ice cream & toasted pecans. (please allow our pastry chef 30 minutes to prepare).
we start out with peanut butter cookie, topped with guittard chocolate chips, filled with tahitian vanilla bean custard and finished with bruleed bananas. topped with whipped cream, toasted coconut and bourbon caramel sauce.
a trio of fresh baked cookies served with an ice cold glass of milk. (please allow our pastry chef 20 minutes to prepare).
fresh bananas sauteed in dark rum caramel sauce, served with warm brioche banana bread pudding and peanut butter ice cream.
please check with your server for today's selections.
flourless chocolate cake layered with dark chocolate mousse and topped with rich chocolate ganache. finished with creme anglaise and fresh berries.
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