Lunch Menu

    • chowder & 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 tamari dressing

    • ADD TO A SALAD

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

    • shareable plates

    • 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

    • side of...

    • seasonal vegetables

      4.25

    • grilled mini baguette

      3.25

    • French fries with house made ketchup

      3.25 small
      5.25 large

    • lunch entrees

    • PANKO CRUSTED FRESH FISH AND CHIPS

      21.00

      grilled scallion tartar sauce, French fries, Asian slaw

    • ANGEL HAIR PASTA TOSSED WITH LARGE WILD PRAWNS

      21.

      Roma tomato, garlic, brandy, scallions, parmesan

    • SEAFOOD RISOTTO

      19.00

      razer clams, bay scallops, small prawns, parmesan

    • GRILLED WILD CHINOOK SALMON

      24

      red beet risotto cakes, sour cream, dill and horseradish sauce

    • SPICY SEAFOOD STEW

      20.00

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

    • PAN FRIED CRAB AND SHRIMP CAKES

      21.25

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

    • THE BAYFRONT PLATTER

      28.0
      add grilled wild prawns + 10

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

    • sandwiches & burgers

      served with house made Asian slaw or French fries

    • GRILLED WILD CHINOOK SALMON SANDWICH

      18.50
      add bacon 1.25

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

    • GRILLED CHICKEN CAESAR SANDWICH

      14.25

      parmesan, baby kale Caesar, tomato, toasted ciabatta bun

    • GRILLED PORTOBELLO MUSHROOM SANDWICH

      13.25

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

    • 1/3 LB GRILLED GROUND CHOICE BEEF BURGER

      11.50
      add cheddar or gorgonzola + 1.25

      lettuce, onion, tomato, toasted pretzel bun

    • MICHAEL BURGER

      15.50

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

      We use a blend of brisket, short rib and chuck for our beef burgers.

    • lunch special sip

    • OREGON BLACKBERRY MIMOSA

      5

*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. We also hand panko crust our fresh wild caught fish for our fish and chips. 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.

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“As you dine on saffron-scented salmon, you'll watch commercial fishermen unloading their catch just outside the window. Fresh just doesn't get any fresher than this. Keep an eye out for sea lions, too. At lunch, go for the saffron salmon sandwich.” ­
­— Frommers