A. Dinner, Lunch, Delivery
B. PreFixe/PreTheatre
C. Breakfast Buffet

Dinner/Lunch/Delivery Menu

Appetizers

Tempura Oysters: sweet pickled ginger, vegetable mélange, wasabi aioli. 9.50

Grilled Portobello Salad: goat cheese, baby arugola,
roasted red peppers, caramelized leeks, fresh herb vinaigrette. 9.50

Baby Lettuce Salad: organic greens, haricots verts,
oven dried tomatoes, chianti vinaigrette. 8.25

Salmon River Rustic Caesar Salad: crisp romaine lettuce, brioche parmesan garlic croutons, garlic anchovies dressing. 8.50

Fried Calamari: white wine soaked, with spicy chipotle aioli.10

Asian Steamed Fish Dumpling: seafood stuffed wontons
with sambal dipping sauce. 9.50

Szechuan Potstickers: choice of steamed or pan fried,
chicken dumplings with hot soy-chili sauce. 9.50

Chicken Quesadilla: flour tortilla, black bean puree,
monterey jack cheese & cilantro. 9.50

Firecracker Salmon Rolls: spiced fresh salmon, spinach and vegetables in a crisp wrapper and served with hot sweet chili sauce.10

Classic Crabcake: lump crabmeat, roasted corn salsa,
grain mustard dressing. 14.50

Soups

Salmon River Clam Chowder: sweet clams, bacon,
diced potatoes cream clam broth. 8.50

Chunky Fish Chowder: fresh local white fish, tomato, potatoes and fresh herbs. 8.50

Soup of The Day. 8.00

Big Salads

Sesame Crusted Yellowfin Tuna: pan seared very rare served with cold wasabi sesame soba noodles, red peppers, scallions, red onion and cilantro. 29.00

Seared Scallops: warm asian organic greens, haricot verts, asparagus,lemon citrus vinaigrette. 23.50

Grilled Shrimp Salad: cilantro pesto, baby organic greens, mango chutney, mango vinaigrette. 23.50

Chopped Chicken Salad: grilled chicken breast, avocado,
cucumber, plum tomatoes, walnuts, crumbled blue cheese, baby organic greens, champagne viaigtrette.18.50

Sandwiches & Burgers
All Sandwiches are Served With Crispy Fries

Homemade Salmon Burger: roasted red peppers, wasabi aioli, Asian slaw on a brioche roll. 14.50

Charbroiled Burger: 10oz of fresh ground beef sirloin, with choice of: cheddar, swiss or american cheese, served with lettuce beefsteak tomatoes on a sesame brioche roll.13.50

Ahi Tuna Burger: sliced avocado, baby arugola, wasabi aioli, on a brioche roll 15.50

Oyster Po’Boy: corn meal crusted, arugola, tomato, remoulade sauce. on a New Orleans style French roll 14.00

Grilled Chicken B.L.T.: crispy bacon, romaine lettuce,
vine ripe tomatoes, roasted garlic and rosemary aioli,
on toasted ciabatta bread. 14.00

Tuscan Chicken Sandwich: grilled chicken, flame roasted red peppers, baby arugola, smoked mozzarella, vine ripe tomatoes, basil garlic mayo, on toasted ciabatta bread.14.00

Crabcake Sandwich: lump crab, romaine, vine ripe tomatoes, capers remoulade, on a brioche roll. 16.50

Lunch Hours:
Monday to Friday 12:00 Noon to 4:00pm

Dinner Hours:
Monday to Friday 4:00pm to 10:00pm
Saturday and Sunday 5:00pm to 10:00pm

17% Gratuity Added to the Check for Party of 6 or More People

Salmon Specialties

Cedar-Planked Salmon: mustard potato puree, grilled asparagus, maple tamarind glaze. 24.00

Seattle Salmon Hash: hand cut salmon, skillet-seared, onions, peppers, potatoes, applewood smoked bacon & poached egg. 24.00

Tandoori Salmon: marinated in tandoori spices, french beans,aromatic basmati rice, & pear coconut sauce. 24.00

Hibachi Grilled Salmon: enoki mushrooms, japanese eggplant, roasted pearl onions, wakame seaweed sesame salad. 24.00

Pan Roasted Salmon: scallion whipped potatoes, haricots verts, roasted pepper broth and balsamic glaze reduction. 24.00

Santa Fe Salmon: Southwestern spices, chipotle potato puree, black bean sauce and cilantro. 24.00

Seafood

Miso-Glazed Pacific Cod: pan seared with bok choy, shitake, wasabi mashed potatoes. 23.50

Rainbow Trout: stuffed with lump crab, served with ratatouille, sautéed spinach & saffron cream sauce. 23.50

Cajun Tilapia: served with scallion whipped potatoes, string beans, New Orleans style crawfish sauce. 23.50
Salmon River Fish & Chips: tempura battered cod, served with caper remoulade, malt vinegar and crispy fries. 21.00

Shrimp Scampi: bistro style, sautéed with whole garlic cloves, white wine, served with whipped potatoes, market vegetables, sun dried tomatoes and fresh basil. 24.00

Tiger Shrimp Tempura: warm sesame rice noodles, shitake mushrooms, roasted peppers, soy-glaze. 24.00

Yellowfin Tuna: pan seared very rare with cellophane noodles, julienne vegetables, fresh ginger, soy-sesame broth. 29.00

Pasta & Risotto

Tiger Shrimp & Sea Scallop Risotto: english peas, shitake mushroom, saffron boullion & fresh basil. 22.00

Penne Fiorentina: grilled chicken, oven roasted tomatoes, spinach puree’ sauce.18.00

Linguine with Shrimp and Clam Sauce: tiger shrimp, fresh clams,garlic white wine, red pepper flakes. 21.00

Steak, Chicken & Pork

Steak au Poivre: 8oz steak with shallots, cognac & creamy green peppercorn sauce, baby arugola salad & crispy onion rings. 26.00

Filet Mignon: 8oz filet, pan seared with red onion marmalade, whipped potatoes, grilled asparagus, and red wine demi glaze. 28.00

Basil Roasted Chicken: wild mushrooms-english peas risotto, sage infused broth. 21.00

Tenderloin of Pork: roasted garlic whipped potatoes, sautéed spinach, caramelized apples, apple thyme reduction. 24.00