Winter Fresh Sheet at Elliott’s: Sweet, Rich and Buttery

Elliott’s Oyster House at Pier 56 on the Seattle waterfront unveils its new winter fresh sheet seafood offerings (and a to-die-for dessert!), all sourced locally and cooked fresh out of the water.

All of Elliott’s seafood is prepared simply with fresh local ingredients to accentuate the wonderful inherent flavors.

Photo: Spicy Grilled Dungeness Crab ~ Fresh crab marinated in garlic, ginger and spices. An Elliott’s original! Served with Asian vegetables and a jasmine rice cake — $53

Photo: Tequila Lime Mussels ~ Penn Cove mussels, cream, garlic, jalapenos, lime and cilantro — $13

Grilled Halibut ~ Lopez Island halibut basted with lemon herb butter, potato gnocchi, pancetta, Brussels sprouts, pumpkin seed pesto — $33 (dinner only)

Keta Salmon Reuben ~ Cured Yukon River salmon, house made sauerkraut, Russian dressing, Swiss cheese and thick cut The Essential Baking Company Alsatian rye bread — $17 (lunch only)

Alder Planked Sockeye Salmon ~ Bristol Bay Alaskan salmon with house rub, grilled vegetables and smoked tomato-onion beurre blanc — $27

Grilled Prawn Risotto ~ White prawns char grilled, garlic-scampi butter, spinach-pepper bacon risotto, lemon-chive beurre blanc — $31 (dinner only)

Guinness Cheesecake ~ Guinness stout, dark chocolate, cookie crumb crust — $7

All photos courtesy of Elliott’s Oyster House.  Find more details about the restaurant, here.

Written by Charles Koh

Founded EatSeattle, and has continued to use his expertise as editor-in-chief to guide the website’s growth over the last five years. Koh’s experience focuses on digital marketing and social media, and has been a part of several companies, some of which he created, specializing in both areas over the course of his career. Koh was previously with Google and Zagat where he helped expand and grow communities worldwide.

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