• appetizers

    • PAN FRIED CRAB AND SHRIMP CAKE

      11.25

      sweet chili aioli, blood orange vinaigrette, arugula

    • FLASH FRIED BRUSSEL SPROUTS

      8.75

      garlic, lemon, a dash of cayenne pepper, garlic aioli

    • BAKED GOAT CHEESE

      13.50

      garlic confit, olive tapenade, herbs, toasted baguette

    • RED BEET RISOTTO CAKES

      11.00

      sour cream, dill and horseradish sauce

    • chowder and salad

    • FRESHLY MADE CLAM CHOWDER

      5.75 cup
      9.25 bowl

      bacon, potatoes, cream, celery, leeks, herbs

    • WILTED BABY SPINACH

      8.50

      bacon, gorgonzola, toasted almond, Granny Smith apples, warm honey-sherry vinaigrette

    • ROASTED BEETS

      9.00

      goat cheese, arugula, maple glazed walnut, white balsamic orange vinaigrette

    • BABY KALE CAESAR SALAD

      7.25
      add white anchovies + 3

      shaved fennel, parmesan, classic egg yolk, anchovy, garlic toasted bread crumbs

    • ASIAN SLAW

      4.75

      Napa cabbage, tri color carrots, red cabbage, scallion, cilantro, ginger soy dressing

    • ADD TO A SALAD

      grilled wild Chinook salmon + 13.25
      grilled prawns + 10.25
      grilled chicken + 7.25
      grilled Portobello mushroom + 4.25
      a crab and shrimp cake + 11.25

    • dinner entrees

    • SPICY SEAFOOD STEW

      25.25

      bay scallops, prawns, ling cod, squid, saffron, tomato, aromatic vegetables, fresh herbs, toasted baguette, Romesco dipping sauce

    • SEAFOOD RISOTTO

      22.

      razer clams, bay scallops, small prawns, parmesan

    • PAN ROASTED WILD CHINOOK SALMON WITH CAULIFLOWER PEARLS

      34.00

      caper-pine nut and golden raisin compote, whipped Yukon gold potatoes

    • PAN FRIED CRAB AND SHRIMP CAKES

      24.50

      sweet chili aioli, blood orange vinaigrette, arugula, crispy French fries

    • ANGEL HAIR PASTA TOSSED WITH LARGE WILD PRAWNS

      23.75
      22.00

      Roma tomato, garlic, brandy, scallions, parmesan

    • THE BAYFRONT PLATTER

      30.50
      add wild grilled prawns + 10.25

      crab and shrimp cake, grilled wild salmon, a mini cup of clam chowder, French fries, arugula salad

      Sorry. No substitutions.

    • GRILLED 8 OZ BASEBALL CUT PRIME SIRLOIN

      26.75

      Maître de butter, French fries, seasonal vegetables

    • LAMB RACK GRILLED WITH A SUMAC AND ROSEMARY RUB

      38

      red wine and lamb stock reduction, whipped Yukon gold potatoes, seasonal vegetables

    • sandwiches and burgers

      served with house made Asian slaw or French fries

    • GRILLED WILD CHINOOK SALMON SANDWICH

      19.50
      add bacon 1.25

      saffron aioli, lettuce, tomato, pickled red onion, toasted bun

    • GRILLED PORTOBELLO MUSHROOM SANDWICH

      14.25

      gorgonzola, garlic aioli, roasted red peppers, arugula, caramelized onion, toasted bun

    • MICHAEL BURGER

      15.50

      double cheddar, double bacon, double delicious, lettuce, tomato, onion, toasted pretzel bun

* We are required by law to state that “consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.” In addition, our wild mushrooms may or may not be from “non-inspected sources.” See your Server for further information.

Saffron Salmon strives to be local, sustainable and gmo free. We only use wild salmon from the Pacific coast and rivers. Our sauces and dressing are house made. We even make our own ketchup. All of our meals are prepared fresh to order and much of our menu is naturally gluten free.

18% gratuity added to parties of five or more.

$2 split plate charge.

All art work is for sale.