Thai Seafood Salad

Tender calamari rings, tako and bay shrimp tossed in a kaffir lime leaf vinaigrette, with lemongrass, sweet onions, thai chili's, toasted peanuts, cilantro and mint.

Seared Kal-bi Pork Medallions

Sweet-spicy Kal-bi pork tenderloin medallions are flashed seared and served with toasted sesame seeds and Kal-bi glaze.

Futomaki Tempura

Large vegetarian sushi roll with grilled shiitake and onion, carrot, cucumber, bell pepper, asparagus, spinach, scallions and daikon pickle. Tempura battered and deep fried, served with wasabi, soy and pickled ginger.

Dungeness Crab Cakes

Fresh Dungeness crab, sweet cream, fresh vegetables and egg. Lightly coated with Panko bread crumbs, panseared golden brown served with Thai sweet chili buerre blanc.

Seared Diver Sea Scallop Trio

Diver sea scallops are flashseared, one with tropical fruit chutney and toasted macadamia nuts, one with golden beet, arugula and black truffle vinaigrette, and one crusted in pumpkin seeds.

Saifun Shrimp

Sweet white shrimp lightly spiced wrapped in Saifun noodles, deep fried and drizzled with Sriracha butter sauce and scallions

Seastar Deviled Eggs

Sesame-Peppercorn Crusted Ahi

Crusted with black and white sesame seeds and cracked black peppercorns. Seared rare, served atop diakoncarrot salad with wasabi cream and ginger-soy reduction.

Salmon Poke

Fresh red king salmon, ogo, sweet onion, nori, crushed chilies, sweet onion, soy and sesame seeds.

Seastar Appetizer Tower

Three of Chef Howie's favorite appetizers. Flash seared diver sea scallops, crispy Dungeness crab cakes and roasted Kauai Saifun shrimp.

Putaportiwon’s Crispy Calamari Poppers

Tender calamari is stuffed with spicy ahi tuna, fried crisp, served with zesty slaw, grapes and lime.

Seastar Iced Shellstock Bowl

Fresh Dungeness crab legs, scallop ceviche with mangokiwi relish, grilled black tiger prawns, fresh-shucked oysters, and Alaskan king crab legs, served with champagne mignonette, wasabi-sambal cocktail sauce and Lemon-Dijon Sauce.

Oysters

Fresh oysters are handshucked, served on ice with champagne mignonette, or wasabi-sambal cocktail sauce or any of the special preparations listed above.

Northwest Oyster Sampler

Two with pomegranatemignonette granita, two with caviar and creme fraiche, and two with wasabi tobikko.

Hawaiian Poke

Traditional Hawaiian snack prepared with fresh fish, ogo, sweet Maui onions, soy, crushed chilies and sesame seeds served with black pepper crocanntini.

Chilled Shellstock

Cooked and chilled, served with shredded daikon, cucumber and wasabi-sambal cocktail sauce.

Giant Black Tiger Prawns

Grilled and chilled, served with shredded daikon, cucumber, and wasabisambal cocktail sauce.

Dungeness Crab Legs

Fresh fancy Dungeness crab legs, served with grilled Belgian and curly endive, tobikko and Lemon-Dijon sauce.

Hotategai

Sake

Hamachi

Ahi

Tako

Kampachi

Shiro Maguro

Super Dave Roll

Scallop, crab, salmon, avocado, & tobikko

Washington Roll

Dungeness crab, smoked salmon, tart apple

California Roll

Dungeness crab, avocado, cucumber, & tobikko

Nakamura Roll

Hamachi, avocado, cilantro & jalapeno

Spicy Tuna Roll

Ahi, cucumber, sesame, Sriracha & togarashi

Sushi Roll Sampler

California, Washington & Spicy Tuna

Pete’s Magic dragon Roll

Unagi, Dungeness Crab, cucumber, avocado and tobikko

Tekka Maki

Yellow Fin Ahi Roll

Kappa Maki

Cucumber Roll

Rainbow Roll

Crab, avocado, cucumber, salmon, ahi, albacore, shrimp.

Soy Paper Roll

Soy paper, crab, salmon, asparagus, avocado, cucumber, shrimp and masago.

Scallop Ceviche

Mango-kiwi relish with lemon, lime and cilantro

Ahi Ceviche

Fresh ahi tuna, red onion, coconut, scallions and cilantro tossed in a coconut milk-lime dressing.

Japanese Hamachi Ceviche

Japanese yellowtail, lime, habanero, cilantro, orange segments. green olives and sea salt

Halibut Ceviche

Alaskan halibut, lemon, lime, cilantro, roasted corn, avocado and tomato

Shrimp Ceviche

Ecuadorian style with tomato and citrus juices, avocado and cilantro.

Spicy Tuna Roll

Washington Roll

California Roll

Maguro (Ahi) Sashimi

Tako (Octopus) Sashimi

Hotategai (Scallop) Sashimi

Spinach, Butter Lettuce, Golden Beet, Walnuts, Blue Cheese and Maple Vinaig

Baby spinach, butter lettuce, shaved golden beets, grilled and pickled red onions, sweet maple vinaigrette, candied walnuts, craisins and blue cheese.

Dungeness Crab & Corn Bisque

Rich creamy crab bisque with sweet corn, topped with a Madeira-Port reduction and fresh chives.

Hot and Sour Shrimp Soup

Spicy Thai chili broth with sweet Kauai blue shrimp, tomato, straw mushrooms, lemon grass, Kaffir lime leaves, galangal, lime and cilantro.

Maytag Blue Cheese with Shrimp and Pear

Crisp romaine, curly endive, grilled radicchio and Belgian endive tossed in a rich savory garlic-blue cheese dressing, with sweet shrimp, toastedsmoked hazelnuts, sweet 100 tomatoes and crisp fresh pear.

Romaine Heart Caesar with Reggiano Parmigiano

Crisp romaine hearts, tossed with creamy classic Caesar dressing, crispy garlic croutons, with Parmesan-anchovy crisps.

Prawns with Roasted Garlic and Lemon

Large black tiger prawns are split in shell, basted with a thyme-roasted garlic butter, oven roasted and served over creamy russet hash with lemon and thyme.

Pacific NW Red King Salmon

Pacific NW Chinook red king salmon filet grilled over applewood, with lemon, vermouth and butter served with Yukon gold mashed potatoes and seasonal vegetables.

Penne Rigate with Smoked Sea Scallops

Penne rigate is tossed in a light garlic-Reggiano Parmigiano cream sauce, with roasted bell peppers, seared house smoked sea scallops, hazelnuts, scallion and dill.

Jidori Chicken with Herbed Chevre

Seasoned with herbs and stuffed with goat cheese, pan seared and roasted, served with roasted fingerling potatoes, spinach and sun dried tomatoes.

Mahi-Mahi with Cucumber Macadadmia Nut Relish

Flash seared with Thai chili, yellow curry and lemon grass, served on sticky rice with sweet chili sauce and cucumber-macadamia nut relish.

Pumpkin Seed Crusted Scallops

Atlantic day boat sea scallops are crusted with pumpkin seeds, seared and served over a yellow and red tomato coulis, served with pesto mashed potatoes.

Grilled Swordfish with Beluga Lentils

Fresh swordfish steak is grilled over applewood, served on a bed of warm tomato coulis with beluga lentils, roasted mushrooms, spinach and basil-lemon infused olive oil.

Hazelnut Grilled Rainbow Trout

Clear Springs Idaho boneless rainbow trout fillet is grilled over applewood, served over brown butter braised asparagus and wild rice barley-wheat pilaf.

Cremini Mushroom Arugula Burger

2009 Winner of the South lake Union "Audacious Burger Contest" 1/2 pound Kobe beef patty with porcini mushroom spread, melted fontina cheese and sauteed cremini mushrooms layered with crisp baby arugula, piled high on a toasted Brioche bun.

Butternut Squash Ravioli with Hazelnuts and Sage

Butternut squash and ricotta cheese stuffed ravioli in an orange-sage cream sauce, roasted butternut squash and toasted hazelnuts.

Fire Grilled Tuna Sandwich

Ahi steak, basted with a sweet-spicy soy marinade, fire grilled medium rare, served on a grilled roll, with sambal tartar sauce, vine ripened tomato, napa slaw and crispy fries.

Reggiano Parmigiano Crusted Petrale Sole

Crusted with Reggiano Parmigiano, seared golden brown, served with creamy potato hash, butter sauce, and lemon-chive.

Mahi Mahi Ale Battered Fish & Chips

Mahi Mahi fillets are lightly seasoned, dipped in Ale batter, fried golden brown, served with dill tartar sauce, crispy fries, and lemon.

Grilled Crab & Cheddar Sandwich

Grilled sourdough, topped with creamed crab, artichokes, beefsteak tomato, Parmesan and cheddar. Served with crispy fries.

Seafood Jambalaya

Black tiger prawns, tender chicken, sea scallops, Andouille sausage, and Tasso ham simmered with pear tomato, bell peppers, onion, garlic, celery and Cajun rice.

Grilled Beef Sirloin with Blue Cheese

Fire grilled beef sirloin steak, served over a salad of romaine, endive, grilled radicchio and Belgian endive, Maytag blue cheese, smoked hazelnuts, red bell peppers and sweet tomato.

Crispy Char Siu Chicken Salad

Crisp greens, Char Siu chicken, crispy won tons, scallions, celery, water chestnuts, sweet bell peppers, and almonds tossed in sweet-n-sour sesame vinaigrette.

Dungeness Crab and Shrimp Cobb Salad

Crisp greens, fresh Dungeness crab, bay shrimp, crisp bacon, avocado, red and yellow beefsteak tomatoes, and Jack cheese. Served with lemon-thyme vinaigrette.

Prawns with Roasted Garlic and Lemon

Large black tiger prawns are split in shell, basted with a thyme-roastd garlic butter, oven roasted and served over creamy russet hash with lemon and thyme.

Pacific NW Red King Salmon

Red King salmon fillet is grilled over applewood, with lemon, vermouth and butter. Served with Yukon gold mashed potatoes and seasonal vegetables.

Cedar Plank Roasted Red King Salmon

Pacific NW Chinook salmon seasoned with Chef Howie’s famous rub, roasted on a cedar plank to impart a subtle woodsy flavor, served with smoked broccoli and citrus rice.

Grilled Swordfish with Beluga Lentils

Fresh swordfish steak is grilled over applewood, served on a bed of warm tomato coulis with beluga lentils, roasted mushrooms, spinach and basil-lemon infused olive oil.

Pumpkin Seed Crusted Scallops

Atlantic day-boat scallops are crusted in pumpkin seeds, seared and served atop a red and yellow tomato coulis with pesto mashed potatoes.

Penne Rigate with Smoked Sea Scallops

Penne rigate is tossed in a light garlic-Reggiano Parmigiano cream sauce, with roasted bell peppers, seared house smoked sea scallops, hazelnuts, scallions and dill.

Reggiano Parmigiano Crusted Petrale Sole

Petrale Sole fillet is crusted with Reggiano seared golden brown, served with creamy russet potato hash, butter sauce and lemon-chive oil .

Sesame-Peppercorn Crusted Seared Ahi

Sashimi grade ahi, crusted with sesame seeds and black peppercorns, seared rare, served with a Jasmine rice cake, creamed wasabi and ginger-soy reduction.

Hazelnut Grilled Rainbow Trout

Clear Springs, Idaho boneless rainbow trout is grilled over applewood, served over brown butter braised asparagus and wild rice-barley-wheat berry pilaf.

Butternut Squash Ravioli with Hazelnuts and Sage

Butternut squash and ricotta cheese stuffed ravioli in an orange-sage cream sauce, roasted butternut squash and toasted hazelnuts.

Jidori Chicken with Herbed Chevre

Seasoned with herbs and stuffed with goat cheese, panseared and roasted, served with roasted fingerling potatoes, spinach and sun dried tomatoes.

Cedar Plank Roasted Alaskan King Crab Legs

Alaskan king crab menus legs, fresh vegetables and garlic, roasted on a Western red cedar plank, served with lemon and creamy butter sauce.

Prime Sirloin with Garlic Portabellas

Prime sirloin is fire grilled, served over garlic seared portabellas, with roasted red potatoes, grilled Bermuda onion and Maytag blue cheese.

Mahi-Mahi with Cucumber Macadamia Nut Relish

Flash seared with Thai chili, yellow curry and lemongrass served on sticky rice with sweet chili sauce and cucumber-macadamia nut relish.

Seastar Fire Grilled Steaks

Hand Selected Corn Fed Nebraska Choice Filet Mignon served with roasted vegetables, mashed potatoes and rich demi glace.

Olympic Mountain Sorbets and Ice Cream

Made exclusively for Seastar by Karl Black of Olympic Mountain Ice Cream.

Crème Brûlée

Classic vanilla bean, rich chocolate, or the ‘ying and yang’—made with chocolate and vanilla crème brûlée—ebony and ivory, together as one. Your choice.

Apple-Craisin Crisp

Fresh baked apple and cranberry crisp with a brown sugar-oatmeal topping served with vanilla ice cream.

Molten Chocolate-Raspberry Cake

Sweet warm dark chocolate cake with raspberry sauce, whipped cream, fresh raspberries and raspberryvanilla ice cream swirl.

Banana Spring Roll Sundae

A crispy fried banana spring roll, seasoned with cinnamon and allspice, served with creamy vanilla-orange caramel swirled ice cream with fresh pineapple and warm caramel sauce.

White Chocolate Coconut Cream Pie for Two

Crisp golden brown coconut pie crust, thick rich white chocolate-coconut cream filling, topped with a light creamy coconut whipped cream with white chocolate shavings and caramel sauce.

Passion Fruit Panna Cotta with Tropical Fruit

Creamy passion fruit panna cotta served with green tea syrup, fresh tropical fruit and raspberry-mango coulis.

Seastar Chocolate Truffles

A half dozen melt in your mouth truffles, Semi Sweet Dark Chocolate, Orange Dark Chocolate, Bailey's Irish Cream, Cappuccino, Hazelnut and Chili Pepper.

Seastar Dessert Trio

The best way to get a little indulgence from everything! Vanilla creme brulee, passion fruit panna cotta and white chocolate-coconut cream pie.