Brooklyn Seafood, Steak & Oyster House

Name: Brooklyn Seafood, Steak & Oyster House
Address: 1212 Second Ave., 98101, WA, 98101
Telephone: 206-224-7000

1212 Second Ave., Seattle, WA 98101, US

• Monday: 11:00AM-10:00PM •Tuesday: 11:00AM-10:00PM •Wednesday: 11:00AM-10:00PM •Thursday: 11:00AM-10:00PM •Friday: 11:00AM-10:30PM •Saturday: 4:30PM-10:30PM •Sunday: 4:00PM-10:00PM •

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Details

Cuisine: Seafood
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

SAMPLE MENU

SOUP & SALADS

The Brooklyn's Clam Chowder

Our award winning New England style recipe

Brooklyn Caesar

Hearts of romaine folded with Caesar dressing and reggiano Parmesan

Roasted Beet & Prosciutto Salad

Butter lettuce, Washington grown organic spinach, watercress, grape tomatoes, asparagus, eggplant, pistachios, tossed with Roquefort and apple cider vinaigrette

Country Salad

Gathered field greens, Bibb lettuce, danjou pears, fuji apples, strawberries and stonefruit with candied walnuts, goat cheese, tossed with wild raspberry vinaigrette

SMALL PLATES

Venison

Oven roasted tenderloin wrapped in wild boar bacon, served with celery root puree and roasted marrow bone, finished with huckleberry demi-glace

The Brooklyn Crab Cake

Served with a papaya, arugula and daikon salad, finished with wasabi aioli and mango chili sauce

Day Boat Sea Scallop with Foie Gras

Served with vanilla bean scented carrot puree and mascarpone filled mission figs, finished with a mission fig gastrique

Penn Cove Mussels

Steamed in a saffron cream with Dijon mustard, bacon, fresh herbs, finished with aged balsamic, garnished with truffle garlic bread

Dungeness Crab Timbale

Bibb lettuce, avocado, hearts of palm, ruby red grapefruit and papaya in a lime-poppy seed vinaigrette

White Gulf Prawns

Sautéed in garlic butter with penn cove mussels and andouille sausage, served with a wild boar bacon confit with crayfish pilaf and a creole relish

Oysters Brooklyn

Oven roasted with wild mushrooms, brandy, herbs, cream and garlic

Tuna Tower

Hawaiian ahi tuna tartar served with sweet chile mango sauce and wasabi oil

Calamari

Calamari steak seasoned with cilantro, chili salt, served with Asian slaw and nouc cham dipping sauce, garnished with caramelized onion marmalade

Seafood Cannelloni

Fresh pasta pinwheels filled with Dungeness crab, white gulf shrimp, alder smoked salmon, ricotta cheese, finished with lemon beurre blanc and garnished with garlic and sweet tomato compote

ENTREES

Steak Oscar

10 oz. center cut tenderloin, dungeness crab and asparagus with sauce bernaise, served with a cougar gold potato tower and a celeraic-fennel gratinee

Carpetbagger Steak

Fresh yearling oysters folded into a hand cut filet mignon and wrapped in bacon, served with Gorgonzola scalloped potatoes, wilted fresh basil and spinach with pear tomatoes, finished with cascade huckleberry, foie gras demi-glace

New York Strip

Horseradish sour cream potatoes, French glazed carrots aspiration in beurre monte and a roma tomato gratin, served with a black truffle maitre’d butter

Filet Roquefort

Grilled tournedos of beef, horseradish sour cream potatoes, French glazed carrots, aspiration in beurre monte and a roma tomato gratin with wild mushroom duxelles, finished with port wine jus, garlic basil and Roquefort cheese

Peppercorn New York Strip

Horseradish sour cream potatoes, French glazed carrots, aspiration in beurre monte and a roma tomato gratin, finished with sauce au poivre

Filet Mignon

Horseradish sour cream potatoes, French glazed carrots, aspiration in beurre monte and a roma tomato gratin, finished with a saskatoon berry demi-glace

Kurobuta Pork Ribs

Custom St. Louis cut from prized Japanese black hogs, served with horseradish sour cream potatoes with roasted corn butter, maytag blue cheese coleslaw and bourbon baked beans

Maple Leaf Farms Duck

Oven roasted and served with foraged mushroom polenta, braised romaine, mascarpone stuffed mission figs and bruleed pear, finished with rainier cherry foie gras reduction

Iowa Pork Chop

Pan seared with a porcini mushroom crust, served with braised pork belly bacon, Gorgonzola scalloped potatoes, apple butter braised cabbage with wild boar bacon, finished with a cascade blackberry jus

Free Range Chicken

Oven roasted with a chanterelle mushroom crust, served with horseradish sour cream potatoes, roasted corn flan and vanilla scented carrot puree, finished,with a fresh thyme and roasted garlic demi-glace

Roasted Portabella Mushroom

Filled with aged gouda, toasted pine nuts, shallot, wild mushroom duxelles, served with grilled zucchini, red bell peppers, eggplant braised Washington grown organic spinach and roasted beets over foraged mushroom polenta, finished with capezzana olive oil and a balsamic vinegar-honey reduction

SEAFOOD ENTREES

Wild Alaskan Salmon

Alder planked and served with horseradish sour cream potatoes, French glazed carrots , aspiration in beurre monte and roma tomato gratin, finished with a smoked tomato jus

Atlantic Monkfish

Wrapped in prosciutto and pan roasted, served with a julienned potato cake, bacon sweetened spinach, a sea scallop mousseline and topped with a broiled duck egg, finished with hollandaise and huckleberry demi-glace

Bouillabaisse

Fresh fish, prawns, penn cove mussels, thorndyke bay clams, house made chorizo, roasted corn, spinach and air dried tomatoes with crab risotto in fennel-saffron tomato nage

Day Boat Scallops

Porcini mushroom crusted with cauliflower, asiago cheese and Yukon gold scalloped potato, served with roasted beets and wilted escarole, finished with apple, bacon and maytag blue cheese butter, topped with picholine and kalamata olive tapenade

Hawaiian Ahi Tuna

Sashimi grade, pan seared rare with braised pork belly and served over a chevre, bacon and garlic chive potato cake with a hedgehog mushroom, asparagus and French glazed carrots in a butter fondue, finished with ranier cherry foie gras reduction

Alaskan Yellow Eye Snapper

Yukon gold potato crusted and pan seared, served with lobster potato puree, roasted portabellini, Italian air dried tomatoes and bacon scented spinach, finished with meyer lemon beurre blanc

Pan-fried Pacific Oysters

Dusted with cajun corn flour and pan-fried, served over chile-corn sauce