DINNER

SMALL PLATES

Smoked Salmon Chowder 7.
chives , pimenton

Grilled Radicchio Salad 9.
spring onions, goat cheese dressing

Crispy Calamari 10.
honey jalapeno mayonnaise

Big EyeTuna Poke 14.
spicy tobiko marinade, sweet potato fries

Curried Lamb Riblets 12.
green papaya, raisin chutney

Open Face Razor Clam Sandwich 13.
tarter sauce, slaw, grilled bread

Steamed Manila Clams 12.
Spanish chorizo, fingerling potato chips

Golden Beet and Endive Salad 9. cinnamon sherry vinaigrette,Roquefort

Thai Crab Cake 14.
lemongrass mayonnaise, citrus salad

Fried Oyster Caesar Salad 10.
garlic croutons, Parmigiano-Reggiano

Field Greens Salad 8.
Meyer lemon vinaigrette, toasted almonds

 

BOWLS

Turkish Seafood Pilaf 15.
shrimp, clams, mussels

Strachiatelli 14.
lamb and tomato ragu

Risotto 17.
sea scallops, green peas

 

LARGE PLATES

Grilled Mahi Mahi 21.
black bean cake, asparagus salad, ancho chiles

Black Pepper Wok Swordfish 23.
risotto cake, bok choy, wasabi cream

Seared Sea Scallops 24.
coconut black rice, green curry sauce

Columbia River Spring Chinook 26.
vegetable tabbouleh, charmoula,

Alaskan Halibut 22.
new potatoes, English peas, thyme butter

Cold Smoked Albacore 21.
tomato jam, lemon brown butter,

Red Wine Braised Short Ribs 22.
grilled spring onions

 

PLATTERS

Sister-in-Law Mussels 16/pound
chili lime dipping sauce

Salt and Pepper Dungeness Crab 28/pound
sesame noodles, carrot daikon salad

Grilled Fish Tacos 18/small 22/large
roasted tomato salsa, homemade tortillas

Half Shell Oyster Sampler 23/dozen
mignonette

Whole Fried Rockfish 17/pound
fresh herbs, rice papers, pineapple sauce

Sizzling Gulf Shrimp 16/half pound
garlic, parsley, red pepper

 

SIDES
en cocotte

Parmesan Scalloped Potatoes 5.

Baked Pilaf with Potato Crust 5.

Vegetable Gratin 5.

Morel and Asparagus Flan 5.

Cranberry Beans Baked in Tomato 5.

Flying Fish is proud to serve local and sustainably harvested foods

Consuming raw or undercooked foods may increase your risk of food-bourne illness

Flying Fish is proud to serve local, sustainably harvested foods

 

Consuming raw or undercooked foods may increase your risk of food-bourne illness