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The Boil Weekend Seafood Brunch Buffet

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seafood kitchen & tap · pacific northwest fresh · live music appetizers CRISPY CALAMARI & LEMON Peppadew peppers, harissa dipping sauce 15 PRAWN COCKTAIL the boil Boils served with corn on the cob, roasted potatoes, Chipotle-lemon cocktail sauce, celery 14 andouille sausage, cheddar cheese biscuit & OYSTERS ON THE HALF SHELL… FRESHLY SHUCKED! honey-cayenne butter Sherry vinegar, black peppercorn mignonette 18/six | 36/thirteen OYSTERS AND BUBBLES Oysters on the half shell served with your choice of a bottle Opera Prima LOBSTER BOIL market Add on to any boil: Brut, Barnard Griffin Rose or Maryhill Chardonnay 49/six | 65/thirteen SHRIMP & CLAM 32 6 Jumbo Prawns 10 CRISPY GULF PRAWNS ½ pound Manila clams 14 Head on prawns, garlic-herb butter, togarashi, awesome sauce 17 DUNGENESS CRAB 39 Half a Dungeness crab 20 COCONUT SHRIMP GARLIC BUTTER-TOSSED Maine Lobster market Toasted coconut, sweet Thai chili sauce, lemon aioli 13 CRAB BOIL 39 SPINACH, ARTICHOKE, & CRAB DIP Jumbo lump crab, house-fried tortilla chips 14 SEARED AHI TUNA Cajun spices, wasabi cream, sriracha aioli, ginger-cucumber salad 14 STEAMED CLAMS & MUSSELS fish & seafood Fresh herbs, white wine, butter, Parmesan crostini 16 CEDAR PLANK-ROASTED SEA SCALLOPS PEEL & EAT SHRIMP BUCKET Wrapped in Applewood smoked bacon, Parmesan cheese, Straight from the Boil, chipotle cocktail sauce, drawn butter roasted butternut squash and fennel hash, beurre blanc 31 Full pound 20 Half pound 12 NORTHWEST CIOPPINO Manila Clams, prawns, scallops, mussels, pappardelle pasta, saffron tomato broth 28 FISH & CHIPS soups & salads Great Lure Kolsch beer batter, house-made tartar sauce, fresh coleslaw Choice of; French fries, sweet potato tots, home made ranch potatoe chips PACIFIC NORTHWEST CLAM CHOWDER Rockfish 16 Our award winning clam chowder topped with, brown-buttered oyster Pacific Cod 20 crackers 7 / 9 Halibut 26 SEAFOOD WEDGE CAPTAIN’S PLATE Poached lobster, jumbo lump crab meat, Oregon Bay shrimp, baby iceberg Great Lure Kolsch beer batter, rockfish, pacific cod, breaded clams strips, lettuce, tomatoes, corn, bacon, queso fresco, avocado-red wine dressing 18 panko prawns, house-made tartar sauce, chipotle-lemon cocktail sauce, LINE & LURE CAESAR SALAD fresh coleslaw 25 Vella Dry Jack & honey dressing, garlic croutons, Parmesan crostini 10 GRILLED COLUMBIA RIVER SALMON JUMBO LUMP CRAB CAKE ON SESAME SLAW Cilantro rice, seasonal vegetables, corn puree, pickled mustard seeds, Fresh ginger, cilantro, mandarin tangerines, green cabbage, carrots, fried kale 28 fried rice noodles, lemon aioli 16 LINGUINE & CLAMS STARTER WEDGE Manila clams, linguine, fresh herbs, white wine, butter 22 Bleu cheese crumbles, cherry tomatoes, bacon, roasted corn, red onion, PRAWN & SCALLOP BUCATINI bleu cheese dressing 6 Gorgonzola-dijon cream sauce, heirloom cherry tomatoes, basil, STARTER CAESAR Parmesan cheese 22 Oregon Bay shrimp, garlic croutons, Vella Dry Jack & honey dressing 8 PAN-FRIED OYSTERS Rosemary-parmesan garlic French fries, zucchini-fennel salad, roasted red pepper aioli 22 ADD-ONS TO ANY OF OUR SALADS • Blackened salmon 10 CRAB-CRUSTED PACIFIC COD • Poached prawns 10 Jumbo lump crab, herb-roasted fingerling potatoes, hollandaise, • Grilled chicken breast 8 tomato arugula salad 27 STEELHEAD WELLINGTON weekday lunch specials Columbia River Steelhead, creamed spinach, puff pastry, rustic hash 29 11AM–3PM MONDAY–FRIDAY (NOT VALID WITH OTHER DISCOUNTS) landlocked SHRIMP BASKET PETITE FILET French fries, house-made coleslaw, chipotle-lemon cocktail sauce 12 7oz center cut tenderloin, Yukon gold mashed potatoes, seasonal vegetables, porter demi glace 43 CRAB & SHRIMP MELT Focaccia bread, Spanish onions, artichoke hearts, herb aioli, PEPPER CRUSTED FLAT IRON STEAK jack & cheddar cheese 14 Yukon gold mashed potatoes, crispy onion straws, demi glace 28 BAY SHRIMP CAESAR SALAD & CUP OF SOUP LINE & LURE BURGER Oregon Bay shrimp, Vella Dry Jack & honey dressing, garlic croutons, All beef, signature grind,Tillamook Cheddar cheese, smoked tomatoes, your choice of soup 13 pickled red onions, house-made milk bun 15 STARTER WEDGE & CUP OF SOUP HALF RACK OF RIBS & GRILLED PRAWNS Bleu cheese crumbles, cherry tomatoes, bacon, roasted corn, red onion, House smoked St. Louis style ribs, honey-chipotle bbq sauce, French fries, bleu cheese dressing, your choice of clam chowder or soup of the day 12 fresh coleslaw 31 FISH OF THE DAY CHICKEN MARSALA Northwest fresh, wild rice pilaf, seasonal vegetables 14 Chicken breast, cremini mushrooms, crushed fingerling potatoes, Marsala wine sauce, seasonal vegetables 21 ADD-ONS TO LANDLOCKED ENTREES • Maine lobster tail, drawn butter 18 sandwiches • Grilled prawns, herb garlic butter 10 PNW SEAFOOD ROLL Oregon Bay shrimp, Dungeness crab, marjoram, chives, house made buttered-toasted split top roll 22 baja style seafood tacos TUNA MELT Two flour tortilla tacos, house made coleslaw, pico de gallo, Green apple, celery, toasted pecans, Tillamook cheddar, green olive bread 13 salsa verde, queso fresco. Served with house-fried tortilla chips GRILLED SALMON and salsa roja Lemon aioli, house-made milk bun, butter lettuce, tomato, red onion 15 BEER BATTERED PRAWNS 16 BLACKENED AHI BRONZED SHRIMP 16 Cast iron seared, wasabi aioli, butter lettuce, house-made milk bun, pickled red onion, tomato 15 GRILLED ROCKFISH 14 BEER BATTERED PACIFIC COD 16 sweets CHOCOLATE ESPRESSO CAKE FLORIDA KEY LIME TART LEMON SOUFFLÉ CAKE SALTED BUTTERSCOTCH BOURBON CHOCOLATE SKILLET Chocolate ganache, Graham cracker crust, bruleé Soft cake on top & PUDDING Chocolate bread pudding, chocolate-coffee butter cream meringue, lime zest lemon curd on the bottom. Toffee brittle, Porter, vanilla bean ice cream, 10 8 It’s magic! smoked sea salt bourbon caramel sauce 8 8 10 a weekendbrunch you must seafoodsea to believe brunch|10:30am–3pm| buffet 38per person Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. happy hour 3PM–6PM & 10PM–CLOSE | BAR AREA ONLY (NOT VALID WITH OTHER DISCOUNTS) OYSTER SHOOTER ROCKFISH TACOS SPINACH ARTICHOKE DIP PNW CLAM CHOWDER Fresh oyster shooter, chipotle-lemon Grilled Pacific Rockfish, flour tortillas, House-fried tortilla chips 9 Bacon, celery, Yukon gold potatoes, cocktail sauce 2.50 house-made coleslaw, pico de gallo 8 thyme-scented cream broth, STARTER WEDGE brown-buttered oyster crackers 7 THE BURGER BAY SHRIMP CAESAR Bleu cheese crumbles, 1/3 pound all beef burger, lettuce, Romaine lettuce, Oregon Bay shrimp, cherry tomatoes, bacon, roasted corn, GARLIC-ROSEMARY FRENCH FRIES tomato, special sauce 8 garlic croutons, Vella Dry Jack & red onion, bleu cheese dressing 6 Red pepper aioli 5 honey dressing 8 cocktails marys HOUSE-MADE BLOODY MARY Our house-made bloody mary mix with New Amsterdam vodka, fresh lime, CRISP PEAR BLOSSOM MARTINI olive, pepperoncini, cocktail onion, & spicy pickled green bean 10 Wild Roots Pear vodka, elderflower liqueur, lemon juice 12 BACON MARY SPICY CUCUMBER MARGARITA Our ‘house-made mary’ with bacon vodka and strips of bacon 12 El Jimador tequila, triple sec, cucumber, grilled jalapeno puree, lime juice 12 BLOODY MARIA BLACK CHERRY MULE José Cuervo tequila, bloody mary mix, fresh lemon, fresh lime, fresh orange 12 New Amsterdam vodka, ginger beer, black cherry, fresh lime, fresh mint 11 ADMIRAL MARY LINE & LURE Tito’s vodka, crab leg, prawn, bacon, pepperoncini, olive, onion, Malibu rum, pineapple juice, lime, agave nectar, grenadine, lemon-lime soda 9 spicy pickled bean, fresh lime 14 HAND-CRAFTED MARGARITA Jose Cuervo tequila, Grand Marnier, agave nectar, fresh citrus..12 POMEGRANATE MOJITO Bacardi rum, muddled citrus, mint, sugar, topped with soda 10 CHERRY LIMEADE Absolut Lime vodka, pineapple, black cherry, cherry bitters, soda 11 LIMONCELLO LEMON DROP MARTINI sparkling cocktails Absolut Citron vodka, Limoncello liqueur, orange juice, sugar rim 14 MIMOSA THE PORTLAND ROSE Sparkling wine, orange juice 5 Wild Roots Apple & Cinnamon vodka, lemon, pomegranate, ginger ale 11 TROPICAL MIMOSA Sparkling wine, Malibu rum, pineapple juice 6 FRENCH 75 Sparkling wine, splash gin, sugar cube, lemon twist 6 LAVENDER MIMOSA flights Sparkling wine, lavender water 6 TEQUILA SUNRISE MIMOSA DRAFT BEER FLIGHT Sparkling wine, splash tequila, orange juice, grenadine 5 Your choice of any four 4 oz pours of our 16 draft slections ROYALE (ask your server for a complete list of our draft selections ) 12 Sparkling wine, Chambord 6 wine sparkling rosé CAVIT, LUNETTA PROSECCO Italy 10 / – BARNARD GRIFFIN, ROSE OF SANGIOVESE Columbia Valley, WA 9 / 36 STE MICHELLE, BRUT Columbia Valley, WA – / 48 FLUER DE MER COTES DE PROVENCE ROSE Provence, France 13 / 52 MOET & CHANDON IMPERIAL BRUT France – / 125 DOM PERIGNON, CHAMPAGNE France – / 350 white red VINO, MOSCATO Columbia Valley, WA 8/32 ILANI BY MARYHILL, RED BLEND Columbia Valley, WA 9/36 BARNARD GRIFFIN, REISLING Columbia Valley, WA 8/32 EOLA HILLS, PINOT NOIR Willamete Valley, OR 12/48 MARYHILL, PINOT GRIS Columbia Valley, WA 8/32 ERATH, RESPLENDENT PINOT NOIR Dundee, OR 13/49 ACROBAT, PINOT GRIS Willamette Valley, OR 9/36 CHATEAU STE MICHELLE, SYRAH Columbia Valley,WA 8/32 MARYHILL RESERVE, ALBARINO Columbia Valley, WA 10/40 RED DIAMOND, MERLOT Washington State 10/40 13 CELSIUS, SAUVIGNON BLANC Marlborough, NZ 8/32 NORTHSTAR, MERLOT Columbia Valley,WA -/80 MARYHILL RESERVE, VIOGNER Columbia Valley, WA 10/40 MARYHILL RESERVE, MALBEC Columbia Valley,WA 14/56 MARYHILL, CHARDONNAY Columbia Valley, WA 9/36 CANOE RIDGE, CABERNET
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  • Savory Cocktails CHALLENGE YOUR PALATE Sour Spicy Herbal Umami Bitter Smoky Rich Strong Savory Co Move Over Sweet

    Savory Cocktails CHALLENGE YOUR PALATE Sour Spicy Herbal Umami Bitter Smoky Rich Strong Savory Co Move Over Sweet

    HENR Y SAVORY COCKTAILS CHALLENGE YOUR PALATE SOUR SPICY HERBAL UMAMI BITTER SMOKY RICH STRONG SAVORY CO SAVORY Move over sweet. Cocktail aficionados are mixing up C creative concoctions that are KTAIL herbaceous, smoky and strong. S US $16.95 CAN $19.95 GREG HENRY author of Savory Pies Distributed by Publishers Group West These rims are anything but sugar-coated. Savory Cocktails shakes, stirs and strains nearly 100 hard-hitting distilled delights for a cornucopia of today’s coolest drinks. Using everything from classic liqueurs to innovative new bitters, the recipes in this book offer a stylish, sophisticated approach to complex-flavored cocktails like: YUZU SOUR GREEN TEA GIMLET OFF-WHITE NEGRONI PINK PEPPERCORN HOT GIN SLING GREENS FEE FIZZ THE SPICE TRAIL Packed with carefully crafted cocktails as well as information on tools, ingredients and imbibing history, Savory Cocktails goes way beyond just recipes. The devilish twists in this barman’s companion are taste tested and mixologist approved. SAVORY COCKTAILS SOUR SPICY HERBAL UMAMI BITTER SMOKY RICH STRONG GREG HENRY To my mom. She wasn’t much of a cocktail drinker, but she did put the letters LUV on the wall above our 1970s freestanding bar in the downstairs den. Then when she got tired of it, she let me move that bar upstairs to my bedroom—which I thought was pretty darn glamorous as a 10-year-old. Copyright text and photographs © 2013 by Greg Henry. Copyright concept and design © 2013 by Ulysses Press and its licensors. All Rights Reserved. Any unauthorized duplication in whole or in part or dissemination of this edition by any means (including but not limited to photocopying, electronic devices, digital versions, and the Internet) will be prosecuted to the fullest extent of the law.
  • Instructions

    Instructions

    DEEP-FRIED TURKEY BREAST YOU’LL NEED • 2 gallons peanut oil • 1 (5 to 7 lb.) turkey breast,bone-in • 1 cup chicken broth • 1 cup pecans, halved • 1 cup honey • ¾ cup (1 ½ s�cks) bu�er INSTRUCTIONS Fill Bu�erball® Indoor Electric Turkey Fryer with oil to the MAX line. Heat to 375° F; this will take approximately 20 to 25 minutes. To properly thaw a frozen turkey breast in the refrigerator allow approximately 24 hours for every 4 pounds. If present, remove and discard pop-up �mer. Rinse turkey breast thoroughly with warm water, or cover with warm water and soak for no more than 30 minutes to ensure cavi�es are free of ice. Pat turkey breast completely dry with paper towels, inside and out. Using injector syringe, inject ½ cup (4 ounces) of chicken broth into each side of breast. Place turkey in fryer basket and slowly lower basket into hot oil; be cau�ous of spla�ering. Cover and reduce heat to 325° F. Fry turkey breast for 7 minutes per pound. A�er calculated cooking �me is complete, li� the basket from the hot oil slowly, hooking the drain clip of the basket into the drain clip moun�ng hole. To check doneness, insert a meat thermometer into the meaty part of the breast; it is done when it reads 165° F. If turkey breast is not done, lower it back into the oil for an addi�onal 5 minutes. Repeat basket procedure to check temperature again. Once turkey breast reaches a minimum temperature of 165° F, turn the turkey fryer to MIN and unplug it from the outlet.