menu subject to change

– SNACKS –

Firecracker peanuts | $3

House made potato chips, herb feta dip | $4.5

Goat cheese deviled eggs, paprika oil | $5.25

 

– OYSTERS –

 On the half shell*
mignonette (champagne, red wine or rosé Lillet with pink peppercorn) or bloody mary granita | Market price

 

Cornmeal fried oysters
carolina slaw, sweet & spicy pickles, crystal aioli | $13

 

Baked oysters bingo
spinach & parmesan aioli | $17.5

 

– SMALLER PLATES –

 

Bibb lettuce wedge salad | $9.25
green goddess dressing, red radish,
smoked bacon

 

Willie greens baby lettuces | $13.50
fuyu persimmon, castelvetrano olives, pistachio, walla wallas,
aleppo vinaigrette

 

Dungeness crab louie lettuce cups | $16
avocado, hard cooked egg, bibb lettuce

 

Mini Maine lobster rolls | $18.50

 

Albacore poke | $17
WA tuna, pickled Thai chilis, passion fruit aioli, taro chips

 

Chicken & waffle | $16
foie gras butter, bourbon maple syrup

 

Steak tartare* | $12
caper dressing, toast points

 

Gin cured king salmon | $15
house rye bread, pickled walla walla sweet onions,
giardiniera, labne

 

White cheddar biscuits | $10.50
Beecher’s cheese, Zoe’s applewood ham, 
Calvados apple butter

 

Seasonal vegetables | $9
today’s preparation

 

– BIGGER PLATES –

 

Clams & mortadella | $21
crème fraîche, champagne of beers, grilled bread, chili oil

 

Local salmon | $29
peperonata, Israeli cous cous, pickled peppers, pine nuts

 

 N.Y. strip loin* | $34
delicata squash, braised greens, sage juniper cream, crispy leeks

 

Fried free range chicken | $21.50
buttermilk marinated, potato purée, gravy, 
biscuits & honey butter

 

Cheeseburger* & fries | $16.50
aged white cheddar, pickled onion, louie sauce

 

Risotto | $19
roasted turnips, fennel, mascarpone, balsamic & pepitas

 

Frank’s mac & cheese | Market price
daily preparation

 

We use natural meat, sustainable seafood and locally sourced farm produce wherever possible.

*Consuming raw or undercooked foods may be hazardous to your health.

Peanut oil used in fryers 

• Menu subject to change •

 

©2015 Frank's Oyster House