Kingfisher

Grilled half-pound Angus beef patty on a toasted egg bun served with lettuce, tomato, red onion, pickle spear, hand-cut shoestrings & slaw. Topping options: bacon, white cheddar, gorgonzola, poblanos, red peppers, caramelized onions

Grilled half-pound Angus beef patty on a toasted egg bun. Served with lettuce, tomato, red onion, pickle spear, hand-cut shoestrings & slaw. Topping options: bacon, white cheddar, gorgonzola, poblanos, red peppers, caramelized onions. Add a double patty +$9.

Beer-battered & fried hoki fillet. Served with hand-cut chips (fries) & slaw. Accoutrements: malt vinegar, tartar.

Beer-battered & fried hoki fillet served with hand-cut chips (fries) & slaw with malt vinegar and tartar accoutrements

Grilled fish du jour on a toasted egg bun with cilantro pesto, poblanos, red peppers & white cheddar. Served with hand-cut shoestrings & slaw. Ask your server for today's fish selection. Add bacon +$4.

Buttered toasted baguette with white cheddar, gorgonzola, caramelized onions & tomato. Served with hand-cut shoestrings & slaw. Add bacon +$4.

Baked macadamia nut crusted hawaiian fish fillet topped with lemongrass beurre blanc & sweet potato crisps, served with rice & sautéed spinach

Baked macadamia nut crusted Hawaiian fish fillet topped with lemongrass beurre blanc & sweet potato crisps. Served with rice & sautéed spinach. Ask your server for today's fish selection. Prepared nut/seed free, gluten free, and/or dairy free upon request.

Rosemary & black pepper lamb shank braised in red wine, topped with braising jus and parmesan tuille, served with smoked tomato soft polenta and sautéed spinach

Grilled octopus tentacles with brown sugar bourbon chiltepin butter, topped with toasted cheddar & poblano heirloom blue cornbread crumbles & locally grown micro cilantro, served with smoked tomato soft polenta & poblano-butternut squash succotash

Grilled octopus tentacles with brown sugar bourbon chiltepin butter, topped with toasted cheddar & poblano heirloom blue

Grilled salmon fillet glazed with fig-mustard sauce, topped with locally grown pea shoots. Served with garlic-herb mashed potatoes & grilled asparagus.

Grilled salmon fillet glazed with fig-mustard sauce, topped with locally grown pea shoots, served with garlic-herb mashed potatoes & grilled asparagus

Pan-seared diver sea scallops atop a classic French cassoulet topped with locally grown microgreens, served with sautéed spinach

Grilled sea bass fillet topped with grapefruit jalapeño gremolata and toasted green pepitas, served with grilled asparagus & poblano-butternut squash succotash

Grilled beef bistro tenderloin finished with maître d'hôtel butter & topped with crispy shallots

Three crispy Abuelita-style seafood tacos in pan-fried corn tortillas topped with cabbage & scallion slaw tossed with smoked tomato chiltepin vinaigrette. Served with sour cream, salsa fresca, rice & poblano-butternut squash succotash.

Poblano-butternut squash succotash, sautéed spinach & grilled asparagus, topped with crispy shallots

Poblano-butternut squash succotash, sautéed spinach & grilled asparagus, topped with crispy shallots. Add proteins: six shrimp, chicken breast, salmon fillet, sea bass fillet, or Hawaiian fish fillet +$15. Proteins available grilled, pan-seared, or blackened.

With cocktail & tartar accoutrements

Choice of: maître d'hôtel butter, brown sugar bourbon chiltepin butter, or saffron herb butter

Raw oysters with cocktail, green mignonette & southwest slaw

Gulf oysters baked on the half-shell stuffed with spinach, shallots, pernod & parmesan

Beer-battered & fried Willapa Bay oysters. Accoutrements: cocktail & tartar.

Gulf oysters on the half-shell. Choice of: maître d'hôtel butter, brown sugar bourbon chiltepin butter, or saffron herb butter.

Accoutrements: cocktail, green mignonette & southwest slaw. Ask your server for today's oyster selection.

Gulf oysters baked on the half-shell stuffed with spinach, shallots, pernod & parmesan. Optional lardon crumble +$0.50 per oyster.

Two pan-fried shrimp cakes atop lemon-horseradish aioli & sriracha, served with a mini house salad

Two pan-fried shrimp cakes atop lemon-horseradish aioli & sriracha. Served with a mini house salad: mesclun & radicchio greens, heirloom cherry tomatoes, kalamatas, red onions & lemon balsamic vinaigrette.

Cornstarch dredged & fried, with fried jalapeño rings, in a sweet & spicy chili sauce, topped with sweety drop peppers.

Cornstarch dredged & fried with fried jalapeño rings in sweet & spicy chili sauce, topped with sweety drop peppers

Bay scallops & shrimp, cucumber, avocado & cilantro in three sauces: red ceviche, white ceviche & green ceviche. Served with corn tortilla chips.

Bay scallops & shrimp, cucumber, avocado & cilantro in three sauces: red ceviche, white ceviche & green ceviche, served with corn tortilla chips

Raw yellowfin tuna in ginger-soy-sesame marinade with cucumber, avocado, wakame seaweed salad, sriracha aioli, wasabi sauce & toasted macadamia nut crumble, served with taro chips

French baguette & poblano cheddar heirloom blue cornbread. Accoutrements: whipped butter, fig olive tapenade & chipotle bourbon bacon jam.

Chopped romaine, parmesan, croutons & caesar dressing. Add three brown or Spanish white anchovy fillets +$7.

Chopped romaine, parmesan, croutons & caesar dressing

A half salad & a cup of soup

Choose a half salad & a cup of soup. Add three brown or Spanish white anchovy fillets +$7.

New England-style, oyster crackers & parsley. Optional lardon crumble +$2.

New England-style with oyster crackers & parsley

With whipped butter, fig olive tapenade & chipotle bourbon bacon jam