Elliott's Oyster House

Chef Robert Spaulding

April 15, 2010

Starter

Alder Smoked Diver Scallops

Caramelized scallops with brioche crostini, baby greens and Caesar sabayon

Vegetarian

Potato Crusted Goat Cheese Salad

Entrée

Grilled Halibut

Grilled then basted with morel butter and served on roasted spring and root vegetables. Finished with warm bacon vinaigrette and spring pea emulsion

Vegetarian Entrée

Scalloped Vegetable Torte

Root vegetables baked with local cheeses and served with roasted vegetables.

Finished with sherry vinegar reduction and smoked apple jam

Dessert

Northwest Fruit Bavarian Parfait

Light frozen fruit custard in layers served with fruit compotes and meringue

Elliott's Oyster House

1201 Alaskan Way, Pier 56

Seattle, WA 98101
206.623.4340