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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.
Sweet-spicy Kal-bi pork tenderloin medallions are flashed seared and served with toasted sesame seeds and Kal-bi glaze.
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.
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.
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.
Sweet white shrimp lightly spiced wrapped in Saifun noodles, deep fried and drizzled with Sriracha butter sauce and scallions
Crusted with black and white sesame seeds and cracked black peppercorns. Seared rare, served atop diakoncarrot salad with wasabi cream and ginger-soy reduction.
Fresh red king salmon, ogo, sweet onion, nori, crushed chilies, sweet onion, soy and sesame seeds.
Three of Chef Howie's favorite appetizers. Flash seared diver sea scallops, crispy Dungeness crab cakes and roasted Kauai Saifun shrimp.
Tender calamari is stuffed with spicy ahi tuna, fried crisp, served with zesty slaw, grapes and lime.
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.
Fresh oysters are handshucked, served on ice with champagne mignonette, or wasabi-sambal cocktail sauce or any of the special preparations listed above.
Two with pomegranatemignonette granita, two with caviar and creme fraiche, and two with wasabi tobikko.
Traditional Hawaiian snack prepared with fresh fish, ogo, sweet Maui onions, soy, crushed chilies and sesame seeds served with black pepper crocanntini.
Cooked and chilled, served with shredded daikon, cucumber and wasabi-sambal cocktail sauce.
Grilled and chilled, served with shredded daikon, cucumber, and wasabisambal cocktail sauce.
Fresh fancy Dungeness crab legs, served with grilled Belgian and curly endive, tobikko and Lemon-Dijon sauce.
Scallop, crab, salmon, avocado, & tobikko
Dungeness crab, smoked salmon, tart apple
Dungeness crab, avocado, cucumber, & tobikko
Hamachi, avocado, cilantro & jalapeno
Ahi, cucumber, sesame, Sriracha & togarashi
California, Washington & Spicy Tuna
Unagi, Dungeness Crab, cucumber, avocado and tobikko
Yellow Fin Ahi Roll
Cucumber Roll
Crab, avocado, cucumber, salmon, ahi, albacore, shrimp.
Soy paper, crab, salmon, asparagus, avocado, cucumber, shrimp and masago.
Mango-kiwi relish with lemon, lime and cilantro
Fresh ahi tuna, red onion, coconut, scallions and cilantro tossed in a coconut milk-lime dressing.
Japanese yellowtail, lime, habanero, cilantro, orange segments. green olives and sea salt
Alaskan halibut, lemon, lime, cilantro, roasted corn, avocado and tomato
Ecuadorian style with tomato and citrus juices, avocado and cilantro.
Baby spinach, butter lettuce, shaved golden beets, grilled and pickled red onions, sweet maple vinaigrette, candied walnuts, craisins and blue cheese.
Rich creamy crab bisque with sweet corn, topped with a Madeira-Port reduction and fresh chives.
Spicy Thai chili broth with sweet Kauai blue shrimp, tomato, straw mushrooms, lemon grass, Kaffir lime leaves, galangal, lime and cilantro.
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.
Crisp romaine hearts, tossed with creamy classic Caesar dressing, crispy garlic croutons, with Parmesan-anchovy crisps.
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 Chinook red king salmon filet grilled over applewood, with lemon, vermouth and butter served with Yukon gold mashed potatoes and seasonal vegetables.
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.
Seasoned with herbs and stuffed with goat cheese, pan seared and roasted, served with roasted fingerling potatoes, spinach and sun dried tomatoes.
Flash seared with Thai chili, yellow curry and lemon grass, served on sticky rice with sweet chili sauce and cucumber-macadamia nut relish.
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.
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.
Clear Springs Idaho boneless rainbow trout fillet is grilled over applewood, served over brown butter braised asparagus and wild rice barley-wheat pilaf.
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 and ricotta cheese stuffed ravioli in an orange-sage cream sauce, roasted butternut squash and toasted hazelnuts.
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.
Crusted with Reggiano Parmigiano, seared golden brown, served with creamy potato hash, butter sauce, and lemon-chive.
Mahi Mahi fillets are lightly seasoned, dipped in Ale batter, fried golden brown, served with dill tartar sauce, crispy fries, and lemon.
Grilled sourdough, topped with creamed crab, artichokes, beefsteak tomato, Parmesan and cheddar. Served with crispy fries.
Black tiger prawns, tender chicken, sea scallops, Andouille sausage, and Tasso ham simmered with pear tomato, bell peppers, onion, garlic, celery and Cajun rice.
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.
Crisp greens, Char Siu chicken, crispy won tons, scallions, celery, water chestnuts, sweet bell peppers, and almonds tossed in sweet-n-sour sesame vinaigrette.
Crisp greens, fresh Dungeness crab, bay shrimp, crisp bacon, avocado, red and yellow beefsteak tomatoes, and Jack cheese. Served with lemon-thyme vinaigrette.
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.
Red King salmon fillet is grilled over applewood, with lemon, vermouth and butter. Served with Yukon gold mashed potatoes and seasonal vegetables.
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.
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.
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 is tossed in a light garlic-Reggiano Parmigiano cream sauce, with roasted bell peppers, seared house smoked sea scallops, hazelnuts, scallions and dill.
Petrale Sole fillet is crusted with Reggiano seared golden brown, served with creamy russet potato hash, butter sauce and lemon-chive oil .
Sashimi grade ahi, crusted with sesame seeds and black peppercorns, seared rare, served with a Jasmine rice cake, creamed wasabi and ginger-soy reduction.
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 and ricotta cheese stuffed ravioli in an orange-sage cream sauce, roasted butternut squash and toasted hazelnuts.
Seasoned with herbs and stuffed with goat cheese, panseared and roasted, served with roasted fingerling potatoes, spinach and sun dried tomatoes.
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 is fire grilled, served over garlic seared portabellas, with roasted red potatoes, grilled Bermuda onion and Maytag blue cheese.
Flash seared with Thai chili, yellow curry and lemongrass served on sticky rice with sweet chili sauce and cucumber-macadamia nut relish.
Hand Selected Corn Fed Nebraska Choice Filet Mignon served with roasted vegetables, mashed potatoes and rich demi glace.
Made exclusively for Seastar by Karl Black of Olympic Mountain Ice Cream.
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.
Fresh baked apple and cranberry crisp with a brown sugar-oatmeal topping served with vanilla ice cream.
Sweet warm dark chocolate cake with raspberry sauce, whipped cream, fresh raspberries and raspberryvanilla ice cream swirl.
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.
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.
Creamy passion fruit panna cotta served with green tea syrup, fresh tropical fruit and raspberry-mango coulis.
A half dozen melt in your mouth truffles, Semi Sweet Dark Chocolate, Orange Dark Chocolate, Bailey's Irish Cream, Cappuccino, Hazelnut and Chili Pepper.
The best way to get a little indulgence from everything! Vanilla creme brulee, passion fruit panna cotta and white chocolate-coconut cream pie.
Please confirm that this restaurant at this location is permanently closed...