Seablue Menu and Prices

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Appetizers
Lobster "Pop-Tart"
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puff pastry, lobster cream.
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Clam Chowder Fondue
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garlicky sourdough.
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Crab-Stuffed Prawns
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hot-sour vinaigrette.
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"BLT" Chop Salad
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bacon lardons, sweet 100 tomatoes, basil aioli.
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Caesar
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romaine hearts, parmigiano reggiano.
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Maitake Mushroom Tempura
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yuzu dipping cream.
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Poppers
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ahi, hamachi, ponzu.
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Soft-Shell Crab Louie
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creamy avocado, sriracha sauce.
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Surf & Turf Carpaccio
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paper thin filet, lobster vinaigrette.
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Kenter Farms Greens
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lemon vinaigrette, radish, honey tuille.
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Bacon-Wrapped Scallop Fritters
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sudachi lime creme fraiche.
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Entrees
Burger
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brioche bun, tillamook cheddar, secret sauce.
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Angry Lobster
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2 lb lobster, toasted pasta, saffron aioli.
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Prawn Scampi
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hand-made fettucine, garlic beurre blanc.
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Fish & Chips
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tartar sauce, malt ketchup.
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Lemon Chicken & "Dumplings"
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english peas, forest mushrooms.
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Surf & Turf
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6 oz filet mignon, ½ lobster tail.
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From The Wood-Burning Grill - Oak Fired Steaks
18 Oz Dry-Aged Bone-In Ribeye
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12 Oz Skirt Steak
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10 Oz Filet Mignon
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16 Oz Kansas City Strip
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30 Oz Porterhouse
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From The Wood-Burning Grill - Fish
Diver Scallops
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Ahi Tuna
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Sea Bass
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King Salmon
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Prawns
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Accompaniments
Roasted Bone Marrow
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Grilled Foie Gras
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King Crab
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Grilled Half Maine Lobster
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Classic American Side Dishes
Potato
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"classic" baked.
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Crushed Potatoes
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crispy garlic & rosemary.
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Onion Rings
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tomato-dusted.
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Asparagus
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horseradish beurre blanc.
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English Peas
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shaved fennel, pancetta.
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Spinach
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bacon-creamed.
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Scalloped Potatoes Chipotle
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grilled onion, queso fresco.
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Mac & Cheese
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truffled.
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Cheddar Cheese Fries
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scallion, red wine jus.
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Summer Corn
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jalapeno-creamed.
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Ice-Cold Shellfish
Oysters
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america's best, seasonal selection.
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Littleneck Clams
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traditional condiments.
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Tiger Prawns
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spice-poached, cocktail sauce.
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Maine Lobster Salad
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citrus vinaigrette.
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Bristol Bay Alaskan King Crab
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green goddess dressing.
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Shellfish Platter
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maine lobster, king crab, shrimp, clams, oysters.
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DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.

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