Elliott's Oyster House
A trio of favorites: Quick Fried Calamari, Elliott’s Dungeness Crab Cakes and Warm Crab & Shrimp Dip.
Ten fresh shucked raw oysters, snow crab claws, six jumbo prawns and a half Dungeness crab.
Lemon–garlic aïoli.
House alder–smoked and served with Alsatian rye bread, cream cheese, pickled red onion and cucumber–caper relish.
With ocean shrimp served with sweet chili–lime beurre blanc and chayote–jicama slaw.
Penn Cove mussels steamed with tequila, fresh lime juice and cream with jalapeño peppers and cilantro.
Dipped in coconut tempura batter and coated with coconut. Served with pineapple–chili coleslaw and sweet plum–chili dipping sauce.
Potato–crusted chèvre goat cheese, hummus, roasted red pepper spread, olive tapenade and grilled pita bread.
An Elliott’s Signature! Served with housemade cocktail sauce.
Dungeness crab mixed with bay shrimp, artichoke hearts, fresh spinach. Served with potato bread crostini.
Yellowfin tuna seared rare and served over fresh avocado and topped with mango–papaya salad. Finished with sweet soy and ginger–lime vinaigrette.
Manila clams steamed with clam nectar, cream, chorizo sausage and peppers. Served with potato bread crostini.
Willapa Bay yearling oysters simmered in natural nectar with cream, bacon, shallots and croutons.
Red onion, sweet peppers, sherry–Dijon vinaigrette.
Oregon blue cheese, apples, spiced walnuts, dried cranberries and apple cider vinaigrette.
Romaine lettuce tossed with Parmesan cheese, brioche croutons and classic Caesar dressing.
Toasted almonds, Jack cheese, chopped egg, button mushrooms, tomato–caper vinaigrette.
1/2 lb. with melted cheddar and Gruyère, lettuce, tomato, caramelized onions and drive–in sauce with Elliott’s fries. | Per Health Dept. recommendations, we prepare our burgers to 160°F.
Seasoned and grilled with our own blackening spice with fresh avocado, roasted red pepper and chipotle mayonnaise. Served with Elliott’s fries.
With salsa mayo and chopped cabbage in warm Santa Fe tortillas with chips and salsa.
Grilled salmon basted with basil pesto and served open–faced on focaccia with tartar sauce and sliced tomato.
House smoked salmon mixed with celery, onion and mayonnaise with lettuce and tomato on multi–grain bread. Served with fresh cucumber mango salad.
Ground sirloin mixed with Oregon blue cheese, red peppers and onion. Grilled and topped with caramelized onion and sliced tomato on ciabatta. Served with BBQ jus and Elliott’s fries.
Oven baked with artichoke hearts and melted Monterey Jack cheese. Served with Elliott’s fries.
Hearts of romaine topped with bay shrimp, toasted hazelnuts and Oregon blue cheese dressing.
A combination of grilled scallops, Dungeness crab and bay shrimp mixed with seasonal greens, avocado, hard cooked eggs, tomato, toasted hazelnuts, Jack cheese, peas and artichoke hearts in a creamy tomato–caper vinaigrette.
Mixed greens tossed with black pepper–thyme vinaigrette and layered with Dungeness crab, bay shrimp, hard cooked egg, blue cheese, tomato, crisp bacon and fresh avocado.
Prime top sirloin sliced thin and served over seasonal greens with Dijon vinaigrette. Topped with caramelized onions, roma tomato, Roquefort dressing and crispy sweet onions.
A great lunch combination. Fresh tequila–lime mussels paired with a classic Caesar salad.
Alaskan cod, Pike Ale battered and panko breaded. Served with coleslaw and Elliott’s fries.
Wild salmon, Dungeness crab, Manila clams and Penn Cove mussels in rich tomato–herb broth.
With ocean shrimp served with jasmine rice cake, sweet chili–lime beurre blanc and chayote–jicama slaw.
Alaskan halibut, Pike Ale battered and panko breaded. Served with coleslaw and Elliott’s fries.
Manila clams tossed with herb pesto, clam broth, shallots, white wine and linguini.
Seared with housemade blackening spice. Served with creamy polenta, black bean corn relish and roasted red pepper puree.
Wild mushroom filled ravioli tossed with Dungeness crab, pancetta and asparagus. Finished with a light cream sauce and topped with fresh tomato and basil chiffonade.
Pan–fried with Jack Daniel’s bourbon sauce and tartar sauce. Served with roasted garlic–Parmesan mashed potatoes and market vegetables.
Finfish, scallops, prawns and shrimp tossed in a light garlic–cream sauce with fettuccine pasta. Served with grilled potato bread.
Hot with butter.
With three dipping sauces: Champagne–tarragon mayonnaise, whole–grain mustard dip and sweet chili–lime sauce.
Marinated in spices and grilled. An Elliott’s original! Whole or Half.
A trio of favorites: Quick Fried Calamari, Elliott’s Dungeness Crab Cakes and Warm Crab & Shrimp Dip.
Ten fresh shucked raw oysters, snow crab claws, six jumbo prawns and a half Dungeness crab.
Lemon–garlic aïoli.
House alder–smoked and served with Alsatian rye bread, cream cheese, pickled red onion and cucumber–caper relish.
With ocean shrimp served with sweet chili–lime beurre blanc and chayote–jicama slaw.
Penn Cove mussels steamed with tequila, fresh lime juice and cream with jalapeño peppers and cilantro.
Dipped in coconut tempura batter and coated with coconut. Served with pineapple–chili coleslaw and sweet plum–chili dipping sauce.
Potato–crusted chèvre goat cheese, hummus, roasted red pepper spread, olive tapenade and grilled pita bread.
An Elliott’s Signature! Served with housemade cocktail sauce.
Dungeness crab mixed with bay shrimp, artichoke hearts, fresh spinach. Served with potato bread crostini.
Yellowfin tuna seared rare and served over fresh avocado and topped with mango–papaya salad. Finished with sweet soy and ginger–lime vinaigrette.
Manila clams steamed with clam nectar, cream, chorizo sausage and peppers. Served with potato bread crostini.
Willapa Bay yearling oysters simmered in natural nectar with cream, bacon, shallots and croutons.
Red onion, sweet peppers, sherry–Dijon vinaigrette.
Oregon blue cheese, apples, spiced walnuts, dried cranberries and apple cider vinaigrette.
Romaine lettuce tossed with Parmesan cheese, brioche croutons and classic Caesar dressing.
Toasted almonds, Jack cheese, chopped egg, button mushrooms, tomato–caper vinaigrette.
Hearts of romaine topped with bay shrimp, toasted hazelnuts and Oregon blue cheese dressing.
A combination of grilled scallops, Dungeness crab and bay shrimp mixed with seasonal greens, avocado, hard cooked eggs, tomato, toasted hazelnuts, Jack cheese, peas and artichoke hearts in a creamy tomato–caper vinaigrette.
Prime top sirloin sliced thin and served over seasonal greens with Dijon vinaigrette. Topped with caramelized onions, roma tomato, Roquefort dressing and crispy sweet onions.
Mixed greens tossed with black pepper–thyme vinaigrette and layered with Dungeness crab, bay shrimp, hard cooked egg, blue cheese, tomato, crisp bacon and fresh avocado.
Finfish, scallops, prawns and shrimp tossed in a light garlic–cream sauce with fettuccine pasta. Served with grilled potato bread.
Double breast of chicken grilled and topped with sweet jalapeño preserves and kalbi sauce. Served with flash–seared vegetables and jasmine rice cake.
Grilled East Coast scallops served over spinach–pepper bacon risotto and finished with crab cream.
Prawns skewered with bell peppers and cherry tomatoes. Grilled and basted with garlic scampi butter and lemon beurre blanc. Served with roasted garlic–Parmesan mashed potatoes and market vegetables.
Roasted garlic–Parmesan mashed potatoes and market vegetables.
Grilled and basted with maître d’ butter and served with garlic– Parmesan mashed potatoes and market vegetables.
Grilled and served with horseradish mashed potatoes and market vegetables. Finished with herbed au jus.
Seared with housemade blackening spice. Served with creamy polenta, black bean–corn relish and roasted red pepper puree.
With ocean shrimp served with jasmine rice cake, sweet chili–lime beurre blanc and chayote–jicama slaw.
Wild salmon, Dungeness crab, Manila clams and Penn Cove mussels in rich tomato–herb broth.
Pan–fried with Jack Daniel’s bourbon sauce and tartar sauce. Served with roasted garlic–Parmesan mashed potatoes and market vegetables.
Alaskan halibut, Pike Ale battered and panko breaded. Served with coleslaw and Elliott’s fries.
Manila clams tossed with herb pesto, clam broth, shallots, white wine and linguini.
Wild mushroom filled ravioli tossed with Dungeness crab, pancetta and asparagus. Finished with a light cream sauce and topped with fresh tomato and basil chiffonade.
From Dutch Harbor, Alaska. Steamed whole leg sections with dipping butter, roasted garlic–Parmesan mashed potatoes and market vegetables.
Hot with butter.
With three dipping sauces: Champagne–tarragon mayonnaise, whole–grain mustard dip and sweet chili–lime sauce.
Marinated in spices and grilled. An Elliott’s original!
Willapa Bay yearling oysters simmered in natural nectar with cream, bacon, shallots and croutons.
With special recipe tartar sauce and Jack Daniel’s dipping sauce.
Oven baked with Oregon blue cheese and brioche bread crumbs.
With fresh spinach, Pernod, bacon and hollandaise.
Cajun spiced salmon grilled and served open–faced on focaccia with tomatillo salsa mayonnaise and topped with black bean corn relish.
Manila clams steamed with clam nectar, cream, chorizo sausage and peppers. Served with grilled potato crostini.
With lemon–garlic aïoli.
Steamed Penn Cove mussels tossed with jalapeño peppers, fresh lime juice and tequila.
Potato–crusted chèvre goat cheese, hummus, roasted red pepper spread, olive tapenade and grilled pita bread.
With salsa mayo and chopped cabbage in warm Santa Fe tortillas with chips and salsa.
Yellowfin ahi tuna seared rare and served over fresh avocado and topped with mango–papaya salad. Finished with sweet soy and ginger–lime vinaigrette.
Crisp fried wild Alaskan cod served with coleslaw.
With ocean shrimp served with sweet chili–lime beurre blanc and chayote–jicama slaw.
With artichoke hearts, fresh spinach and grilled potato bread crostini.
House alder smoked and served with Alsatian rye bread, cream cheese, pickled red onion and cucumber–caper relish.
Rich dark chocolate mousse infused with Grand Marnier set into a terrine and coated with dark truffle ganache. Sliced and topped with chantilly cream and shaved chocolate.
Filled with dark chocolate ganache and served warm with Madagascar vanilla ice cream.
Traditional cheesecake with a graham cracker crumb crust and served with a seasonal fruit.
Slow baked vanilla bean custard caramelized crisp to order. Topped with whipped cream and fresh berries.
Dark truffle ganache coated with graham cracker and almonds then deep fried. Served with vanilla ice cream in a praline cup and topped with chocolate and caramel–rum sauces and toasted almonds.
Fresh seasonal fruit layered with pastry cream, white chocolate mousse and shortcake crumbles.
Whole Granny Smith apple with sugar and spice wrapped in a buttery pastry crust. Served warm and topped with caramel–rum sauce, spiced walnuts and Madagascar vanilla ice cream.
Our selection of seasonal sorbet is served in a praline cup and finished with strawberries and raspberry sauce.
Madagascar Vanilla or Ice Cream of the Day.