Pescatore's Seafood & Grill

Name: Pescatore's Seafood & Grill
Address: 614 Humboldt St., V8W 1A4, BC, V8W 1A4
Telephone: 250-385-4512

614 Humboldt St., Victoria, BC V8W 1A4, CA

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

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Details

Cuisine: Pacific Northwest (Canadian), Seafood
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

LUNCH

LUNCH STARTERS

Oysters on the Half Shell

Oysters Rockefeller

A classic, plump Fanny Bay oysters over creamed spinach topped with tarragon Béarnaise.

Crispy Pan Fried Fanny's

Fanny Bay oysters fried golden with fresh lemon and house made tartar.

Oysters Pescatore

A house speciality of oysters roasted over bacon leek cream and topped with flash fried leeks.

Oysters 1-1-1

A tasting of our three hot oysters.

Seafood Antipasto for Two

An assortment of house smoked fish and oysters, tuna tataki, hand peeled shrimp and avocado salad, and oysters on the half shell.

Clams and Mussels

Gallo mussels and local clams steamed in a white wine garlic broth with chorizo , fresh basil and chilis.

SOUP AND SALAD

Pescatore's Clam Chowder

House specialities made with lots of clams in a seasoned broth thickened with potato and finished either Manhattan or Boston.

Prawn Bisque

A creamy prawn broth with a hint of spice and fresh hand peeled shrimp.

Soup 1-1-1

A tasting of both chowders and our home made prawn bisque.

Mista Salad

Baby greens and radicchio tossed with candied cashews, peppered chevre and our house vinaigrette.

Classic Caesar Salad

Shaved Romano cheese and garlic herb croutons. Add blackened chicken, chilled hand peeled shrimp, crispy calamari or blackened salmon.

LIGHT LUNCH

Blackened Halibut Burger

Salsa Cruda and lime crème fraiche on a kaiser bun.

House Smoked Tuna Melt

Albacore tuna salad on grilled baguette, topped with melted cheddar and mozzarella. Served open faced.

Oscar Burger

House ground beef burger topped with King crab and bearnaise on a kaiser bun.

King Crab Club

Avocado, thick sliced bacon, crisp lettuce and King crab meat on lightly toasted sourdough with lemon aioli.

Oyster Burger

Crisp Fanny bay oysters, house made tartar sauce on a kaiser bun.

New York Steak Sandwich

Grilled 6oz steak, garlic baguette and mushroom demi, topped with a crisp onion ring.

FULL LUNCH

King Crab and Lobster Canneloni

One tube of fresh pasta, baked in a plum tomato marinara. Topped with a grainy dijon cream sauce, and garlic toast.

Fettucini Francese

Pan seared romano breaded chicken breast over fettucini alfredo tossed with peas and prosciutto, marsala demi.

Cashew Crusted Coho Salmon

Line caught coho, grilled new potatoes and chevre over house greens.

Cedar Plank Salmon

Wild spring salmon roasted and topped with a sweet soy butter glaze, roasted new potatoes and seasonal vegetables.

Shrimp & Avocado Salad

Fresh hand peeled west coast shrimp with avocado, tomato, and cucumber in lemon garlic vinaigrette.

Pescatores Seafood Salad

Scallops, hand peeled shrimp, King crab, calamari and tiger prawns in a creamy lemon herb dressing with pickled asparagus.

Crepe Pescatore

Fresh salmon, halibut, prawns and scallops in a baked crepe with a light cream sauce and house greens.

Prawn Crepe

A fresh crepe filled with seared tiger prawns in a coconut curry sauce with fresh mango and house greens.

DINNER

DINNER STARTERS

Tempura Tiger Prawns

Served with green chili dipping sauce.

Crispy Calamari

Flash fried and tossed with sea salt and cracked pepper. Cool ginger aioli for dipping.

Steamed Clams and Mussels

Vancouver Island gallo mussels with fresh basil, tomato, chorizo and chilies in a white wine garlic broth.

Tuna Tataki

Wild Albacore tuna seared rare, chilled and sliced, with green onion and mirin soya sauce.

Beef Carpaccio

A Venetian classic. Prime beef tenderloin shaved thin with grainy Dijon aioli, cracked black pepper, extra virgin olive oil and shaved Romano.

House Prawn Scampi

Seared tiger prawns in a savory lemon broth served over grilled garlic baguette.

Smoked Fish Plate

Mesquite smoked Sooke trout, alder smoked local albacore, peppered mackeral and sockeye salmon candy.

Seafood Antipasto for Two

An assortment of house smoked local fish and oysters, tuna tataki, hand peeled shrimp and avocado salad, and oysters on the half shell.

Three Tier Plattter

A tower of fresh seafood from local waters. Ask your server for today's selection.

OYSTERS

Oysters Rockefeller

Fresh shucked local oysters roasted over creamed spinach and topped with fresh tarragon Béarnaise.

Crispy Pan Fried Fanny's

Fanny Bay oysters fried golden with fresh lemon and house made tartar.

Oysters Pescatore

A house specialty of oysters roasted over bacon leek cream and topped with flash fried leeks.

Oysters 1-1-1

A tasting of our three hot oysters.

SOUP AND SALAD

Pescatore's Clam Chowder

House specialties made with lots of clams in a seasoned broth thickened with potato and finished either Manhatten or Boston.

Prawn Bisque

A creamy prawn broth with a hint of spice and fresh hand peeled shrimp.

Soup 1-1-1

A tasting of both chowders and our home made prawn bisque.

Mista Salad

Baby greens and radicchio tossed with candied cashews, peppered chevre and our house vinaigrette.

Classic Caesar Salad

Shaved Romano cheese and garlic herb croutons.

Shrimp & Avocado Salad

Fresh hand peeled west coast shrimp with avocado, tomato, and cucumber in lemon garlic vinaigrette.

Pescatores Seafood Salad

Scallops, hand peeled shrimp, King crab, calamari and tiger prawns in a creamy lemon herb dressing with pickled asparagus.

DINNER MAINS - FISH

Cedar Plank Roasted Salmon

Wild spring salmon with a sweet soy butter glaze, and puffed rice risotto cake.

Stuffed Boneless Sooke Trout

Stuffed with Brie and King crab meat, over sauteed tarragon mushrooms with Gruyere gratin potatoes.

Cashew Crusted Coho Salmon

Line caught coho, grilled new potatoes, and chevre. Served over baby greens tossed in Venuturi Schulze cask aged balsamic vinegar and extra virgin olive oil.

West Coast Cioppino

Clams, mussels, prawns, Dungeness crab, scallops and fresh fish, in a tomato fennel broth. Served with garlic crostinis.

The Ultimate Dungeness Crab Cakes

Fresh picked crab meat with a molten Brie core, lemon garlic aioli, sweet red pepper coulis and herb roasted new potatoes.

Prawn and Scallop Dinner

Skillet seared bay scallops and black tiger prawns in a lemon butter sauce with roasted red peppers and grilled baquette.

Live Atlantic Lobster

Steamed, oven broiled or thermidor.

Local Dungeness Crab

Steamed in a peppercorn, ginger broth.

Seafood Dinner for Two

A trio of fresh fish, steamed local clams, mussels and scallops, pan seared lemon prawns and King crab legs. Served with three dipping sauces.

King Crab Dinner

Steamed and tossed in Tabasco chili butter with roasted garlic mashed potatoes.

DINNER MAINS - MEATS

PESCATORES STEAK

Perfectly aged, cut to order and served with Gruyere gratin potato, buttermilk onion ring and peppercorn demi-glaze.

New York Striploin

8oz. 10oz. 12oz.

Filet Mignon

6oz. 8oz.

Steak Accompaniments

Rack of Lamb

Roasted with a dijon herb crust served on ratatouille and demi.

Stuffed Free Range Chicken

Tender breast stuffed with hand peeled shrimp and herbed chevre over fresh herb risotto.

PASTA

Fettucine Vongole

Local Manilla clams steamed in a tomato fennel butter broth, tossed with Italian fettucini and served with garlic crostinis.

King Crab and Lobster Canneloni

Rolled in fresh pasta and baked in plum tomato marinara and topped with grainy Dijon cream sauce.

Fusilli Frutti di Mare

Fresh fish, prawns, scallops, clams and mussels sauteed with proscuitto and capers and tossed in fusilli marinara sauce.

Scallop Carbonara

Skillet seared scallops tossed with spaghetti and thick sliced bacon in a traditional Italian cream sauce.

Tiger Prawn and Scallop Arrabiata

Italian fettucini tossed with brown butter, garlic, tomato, fresh basil and crushed chilis.

DESSERT

Traditional Crème Brulée

With a hint of vanilla bean.

Crème Brulée 1-1-1

A trio of brulees including vanilla, Belgian chocolate and Grand Marnier.

Callebaut Pot de Creme

Semi firm chocolate crème topped with bourbon whipped cream and strawberries. Smooth as silk.

The House Fondue for Two

Three pure uncut Belgian chocolates with fresh fruit for dipping.

Lemon Cheesecake

Pescatore's New York cheesecake topped with lemon curd and fresh fruit.

Bananas Foster

Fried with brown sugar, butter and rum over sweet crepes. Served a la mode.

Crepes Callebaut

Fresh crepe filled with double chocolate fudge ice cream and drizzled with warm ganache and raspberry coulis.

Chocolate Bourbon Pecan Pie

Homemade pie with vanilla whipped cream and warm caramel sauce.

Mario's Italian Gelatos and Sorbetos

Varied selection.

Cheese Plate

Ask your server for today's selection of local and imported cheeses.