Seastar Restaurant & Raw Bar
Tender beef, red beans, rice, onions and ham hocks are simmered in a spicy chicken broth. Served with fresh papaya salsa, lime and cilantro.
Deli style sandwich with Dijon mayonnaise, tomato, and lettuce on sourdough or wheat bread. Your choice of Ham or Turkey. Served with Tim’s chips.
Shaved roast beef, white cheddar cheese, smoked red onion, beefsteak tomato, iceberg lettuce and horseradish crème, served on onion rye with Tim’s potato chips.
Red king salmon, ogo, crushed red chilies, sesame, sweet onion and soy.
Hawaiian ahi, red onion, lime, shaved coconut milk, jalapeno, and cilantro.
Pacific Northwest red king salmon fillet is lightly seasoned, grilled over applewood, served over Yukon Gold mashed potatoes and seasonal vegetables.
Black tiger shrimp are seared in garlic, tossed in a light lemon cream sauce with fresh herbs and tender bow tie shaped pasta.
Albacore tuna is fire grilled, served on citrus rice with caper-olive-tomato-artichoke relish and grilled zucchini squash.
Chicken is crusted with walnuts, served on a bed of braised baby spinach, topped with Valdeon bleu cheese sauce..
Flash-seared with a Sa-Teh marinade served on sticky rice with Thai sweet chili sauce and cucumber-macadamia nut relish.
Penne rigati is tossed in a light garlic-Reggiano Parmigiano cream sauce, with roasted bell peppers, seared house smoked sea scallops, hazelnuts, scallions and dill.
Ahi steak, basted with a sweet-spicy soy marinade, fire grilled medium rare, served with samba tartar sauce, vine ripe tomato, Napa slaw and crispy fries.
Alaskan ling cod is lightly seasoned, dipped in Pike Place Ale batter, tarter sauce, crispy fries and lemon.
Grilled sourdough, topped with creamed crab, artichokes, beefsteak tomato, parmesan and cheddar. Served with crispy fries.
Crusted with Reggiano Parmigiano, seared golden brown, served with creamy potato hash, butter sauce, and lemon-chive oil.
1/2 lb Rich American Kobe beef burger, laced with mushrooms and scallions, served on a ciabatta roll, with Swiss and cheddar cheese, tomato and lettuce.
Boneless rainbow trout is Creole spiced and crusted with pecans, flash-seared and served over dirty rice with smoked tomato veloute and chives.
Herb grilled portabella mushroom, atop creamed spinach, and Giuseppe crouton, with oven roasted tomato concasse and balsamic reduction.
Jamaican jerk spiced shrimp are flash-seared, served with red bean-coconut rice and red papaya salsa.
Top sirloin is marinated and grilled over applewood, served with red chili-roasted corn rice, seared bell peppers and chimichurri.
Diver scallops crusted with pumpkin seed, seared and served atop red and yellow tomato coulis with pesto mashed potatoes.
Mahi Mahi fillet is hardwood grilled with a dark rum baste, served over gold pineapple, with cilantro rice and mango-mojito nut relish.
Black tiger prawns, Manila clams, mussels, scallops and fresh fish are simmered in an herby-tomato broth with sweet bell peppers and crisp garlic crostinis.
Black Tiger prawns, chicken, sea scallops, Andouille sausage, and Tasso, all simmered with pear tomato, bell peppers, onion, garlic and Cajun rice.
Ask your server about today’s special entrée !
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.
Made exclusively for Seastar by Karl Black of Olympic Mountain Ice Cream: Your choice of refreshing fresh fruit sorbets, Mojito sorbet or rich ice creams.
Classic vanilla bean, or the ‘yin and yang’---made with chocolate and vanilla crème brûlée---ebony and ivory, together as one. Your choice.
Crisp golden brown graham cracker piecrust, creamy key lime custard filling, topped with a rich whipped cream topping and fresh lime.
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.
Rich, warm dark chocolate cake with raspberry sauce, whipped cream, fresh raspberries, and raspberry-vanilla ice cream.
Creamy passion fruit flavored panna cotta served with green tea syrup, fresh tropical fruit and raspberry-mango coulis.
Layers of light white cake and creamy white chocolate mousse, served with fresh raspberries, crème fraiche and raspberry coulis.
Rich New York style cheesecake flavored with sweet Meyer lemon, baked on a poppy seed crust, served with fresh strawberry coulis and lemon crème.
Chef Howie’s special recipe. A half dozen melt in your mouth truffles, Bailey’s Irish Cream, Cappuccino Semi-Sweet Dark Chocolate, White Chocolate Lemon, Hazelnut and Grand Marnier. Or, buy a box to enjoy at home.
Fresh Alaskan king crab tails and haricot verts are dipped in tempura crispy fried and served with Thai sweet chili dipping sauce.
Manila butter clams simmered in white wine, butter, fresh herbs with sweet basil pesto and toasted pine nuts.
Sweet-spicy Kal-bi pork tenderloin medallions are flash seared, served with toasted sesame seeds and Kal-bi glaze.
Fresh Kampachi, gold pineapple, red jalapeno chili, sweet Maui onion, basil, sesame-soy dressing, served on sushi rice.
Portabella, Cremini, and Shiitake with dried Porcini mushroom, garlic, and fresh herbs. Served with lemon vinaigrette dressed frisee and arugula.
Fresh Dungeness crab, sweet cream, vegetables and egg. Lightly coated with Panko, pan-seared served with Thai sweet chili beurre blanc.
Tender calamari is stuffed with spicy ahi tuna, fried crisp, served with zesty slaw, grapes and lime.
Crusted with sesame seeds and cracked black peppercorns. Seared rare, served atop daikon-carrot salad with wasabi cream and ginger-soy reduction.
Sweet white shrimp is lightly spiced, wrapped in Saifun noodles, deep-fried and drizzled with Sriracha butter sauce and scallions.
Diver sea scallops are flash-seared, one with tropical fruit chutney and macadamia nuts, one with golden beet, arugula and black truffle vinaigrette, and one with pumpkin seed crusted with tomato coulis.
Spicy, creamy deviled eggs are topped with:
| Three of Chef Howie’s favorite appetizers | Flash-seared Diver Sea scallops crispy Dungeness crab cakes and crispy Saifun shrimp.
Fresh Dungeness crab legs, scallop ceviche with mango-kiwi 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.
Spicy Thai chili broth with tender sweet shrimp, tomato, straw mushrooms, lemon grass, Kaffir lime leaves, galangal, lime and cilantro.
Rich creamy crab bisque with sweet corn, topped with a Madeira-Port reduction and fresh chives.
Golden beet carpaccio, shaved Parma proscuitto, baby spinach, frisee, red onion, and radish tossed in black truffle vinaigrette, served with warm goat cheese crostini’s.
Crisp romaine hearts, tossed with creamy classic Caesar dressing, crispy garlic croutons, with Parmesan-anchovy crisps.
Crisp romaine, curly endive, grilled radicchio and Belgian endive tossed in a rich savory garlic-blue cheese dressing, with sweet shrimp, toasted-smoked hazelnuts, sweet 100 tomatoes and crisp fresh pear.
Black tiger shrimp are seared in garlic, tossed in a light lemon cream sauce with fresh herbs and tender bow tie shaped pasta.
Red king salmon is 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.
Pacific Northwest red king salmon fillet is lightly seasoned, grilled over applewood, served with Yukon gold mashed potatoes and seasonal vegetables.
Diver scallops are crusted with pumpkin seed, seared and served atop red and yellow tomato coulis with pesto-mashed potatoes.
Fresh tilapia fillet is crusted with Reggiano seared golden brown, served with creamy russet potato hash, butter sauce and lemon-chive oil.
Black tiger prawns, Manila clams, mussels, scallops and fresh fish are simmered in an herby-tomato broth with sweet bell peppers and crisp garlic crostinis.
Boneless rainbow trout is Creole spiced and crusted with pecans, flash-seared and served over dirty rice with smoked tomato veloute and chives.
Jamaican jerk spiced shrimp are flash-seared, served with red bean-coconut rice and red papaya salsa.
Chicken is crusted with walnuts. Served on a bed of braised baby spinach, topped with Valdeon bleu cheese sauce.
Applewood grilled proscuitto wrapped swordfish, served over root vegetables, spinach and lentils, topped with almonds, golden raisins with a rich Madeira Sauce.
Herb grilled portabella mushroom, atop creamed spinach, and Giuseppe crouton, with oven roasted tomato concasse and balsamic reduction.
Penne rigati is tossed in a light garlic-Reggiano-Parmigiano cream sauce, with bell peppers, seared house smoked sea scallops, hazelnuts, scallions and dill.
Mahi Mahi fillet is hardwood grilled with a dark rum baste, served over gold pineapple with cilantro rice and mango-mojito vinaigrette.
Hawaiian albacore tuna is fire grilled, served on citrus rice with caper-olive-tomatoartichoke relish and hardwood grilled zucchini squash.
Alaskan king crab merus legs, fresh vegetables and garlic, roasted on a Western red cedar plank, served with lemon and creamy butter sauce.
Served on russet potato puree with Cipollini onion, Cremini mushrooms, veal demi glace and fresh chives.
Sashimi grade ahi, crusted with sesame seeds and black peppercorns, seared rare, served with a Jasmine rice cake, creamed wasabi and ginger-soy reduction.
Ono fillet is flash-seared with Thai chili, yellow curry and lemon grass served on sticky rice with sweet chili sauce and cucumber-macadamia nut relish.
A cross between traditional Japanese Wagyu and Black Angus cattle, creating an amazingly flavorful and tender beef steak. Served with Yukon gold mashed potatoes and seasonal vegetables.
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.
Cooked and chilled, served with shredded diakon, cucumber and wasabi-sambal cocktail sauce.
Grilled and chilled, served with shredded daikon, cucumber, and wasabi-sambal cocktail sauce.
Fresh fancy Dungeness crab legs, served with grilled Belgian and curly endive, tobikko and Lemon-Dijon sauce.