Dinner Menu

APPETIZERS

THAI STREET PRAWNS
Jumbo prawns sautéed in our spicy chili cilantro glaze served with house slaw – 14

SEARED AHI TUNA
Sashimi Grade Yellow Fin tuna rolled in sesame seeds, seared rare. Paired with a toasted sesame dressed salad, wasabi and pickled ginger – 16

CRISPY CALAMARI
Calamari rings and tentacles dredged in seasoned rice flour, flash fried with a side of garlic aioli dipping sauce – 10

COCONUT PRAWNS
Coconut flake dusted prawns served with Thai Street dipping sauce and house slaw – 10

FRIED ARTICHOKES
Artichoke hearts dredged in seasoned rice flour, flash fried, served with pesto ranch dipping sauce – 8

TRIPLE BOGEY
Basket of house favorites: sweet potato waffle fries, onion rings, and crispy seasoned french fries with chipotle ranch sauce – 10

THE COVE SLIDERS
A pair of sliders with choice of mini Cove burgers with cheese OR crispy chicken and choice of dipping sauce – 12

ENTRÉE SALADS

CAST IRON GRILLED STEAK AND PRAWN SALAD
Grilled flat iron steak and prawns on a generous portion of mixed greens, tomatoes, red onions, cucumbers, blue cheese crumbles, avocado, house made croutons and your choice of dressing – 25

HARVEST SALAD
House roasted turkey breast with fresh mixed greens, crisp apples, feta cheese crumbles, dried cranberries, walnuts, crumbled bacon and house made croutons served with a cranberry vinaigrette – 16

THE CAESAR SALAD
Fresh romaine, Parmesan cheese, cracked pepper, house made croutons, lemon and creamy Caesar dressing – 10 • Grilled or crispy chicken or calamari – Add 5 • Prawns – Add 7

SIDE SALADS

HOUSE SALAD
Fresh greens with tomatoes, cucumbers, shredded carrot, red onion, house croutons and choice of dressing – 6

CAESAR SALAD
Fresh romaine, Parmesan cheese, cracked pepper, house made croutons, lemon and creamy Caesar dressing – 6

WEEKEND ENTRÉES
Served Friday and Saturday nights only

PRIME RIB DINNER
12 oz slow roasted prime rib served with a baked potato topped with sour cream, butter and chives and Chef’s choice vegetables on the side – 28 • Prawns – Add 6

CAPTAIN’S PLATTER
Fried seafood includes oysters, clams, coconut prawns, cod, calamari, and halibut served with French fries, slaw, tartar, Thai street and cocktail sauce with lemon – 30

Sautéed seafood includes oysters, clams, halibut, salmon and prawns and dredged calamari served with The Cove’s rice blend, Chef’s choice vegetables and lemon – 32

ENTRÉES

CHEF’S STEAK OF THE NIGHT – See specials sheet

SEARED AHI TUNA PLATE
8 oz portion of Sashimi Grade Yellow Fin Tuna seared rare then rolled in sesame seeds served with sticky rice, a toasted sesame dressed salad, wasabi and pickled ginger – 27

CHICKEN PICATTA
Made to order lemon picatta sauce served over chicken breast dredged in seasoned flour, seared and served with capellini pasta and Chef’s choice vegetable – 24

SEARED SALMON
8 oz Northwest wild caught Sockeye Salmon served with wild rice and Chef’s choice vegetable – 24

PRAWN SCAMPI
Jumbo prawns, butter, lemon garlic wine sauce, sun-dried tomatoes, fresh grated Parmesan cheese served over Chef’s choice pasta – 24

JAPANESE UDON NOODLE BOWL
Sautéed fresh vegetables in a mildly spicy, house made Asian glaze served over Udon noodles – 12
Chicken – Add 2 • Calamari – Add 1 • Prawns – Add 3 • Sumo Style (All 3) – Add 6

FISH & CHIPS
Three hand dipped fillets in beer batter. Served with crispy french fries, sweet chili slaw, house made tartar sauce and lemon wedge. Cod – 13.5 • Halibut – 18.5

SANDWICHES
Substitutions: Vegan: Beyond Burger or Beyond Italian Sausage; Gluten free: Udi’s gluten free buns

THE COVE BURGER
1/3 lb hand pressed beef patty, cheddar cheese, lettuce, tomato, onion and mayo on a grilled brioche bun. Served with crispy French fries – 12.5 • Pepper bacon – Add 2

THE REUBEN
Thinly sliced pastrami, Swiss cheese, sauerkraut, and Thousand Island sauce on grilled marbled rye. Served with sweet potato waffle fries – 15

SWISS DIP
Your choice of roast beef, house baked turkey or pastrami with melted Swiss cheese on a grilled ciabatta roll served with crispy French fries, horseradish sauce and au jus – 14.5

DIETARY SUBSTITUTIONS:
Vegan • Beyond Burger or Beyond Italian Sausage | Gluten free • Udi’s gluten free buns

DESSERT

• • Subject to Availability • •

Cannoli – 8
Chocolate Lava Cake – 8
Creme Brulee – 7
Tiramisu Cheesecake w/ Caramel Drizzle – 8
Vanilla Bean Ice Cream – 4

Brunch Menu

BREAKFAST PLATTER
Two eggs any style, your choice of ham, bacon or sausage, homemade hash browns and side of toast (sourdough, nine grain or marble rye) – 9

BIG DADDY BREAKFAST BURRITO
Two eggs, bacon, cheddar, potatoes, spicy aioli mayo on a 12-inch flour tortilla with a side of house pico and sour cream – 9.5

FANCY FRENCH TOAST
Texas toast deep-fried in a pancake batter – topped with whipped cream, walnuts, house caramel drizzle and syrup – 10
Bacon and Egg – Add 4

MONTE CRISTO
Ham, turkey, Swiss with our house mustard sauce on three slices of french toast, served with crispy french fries – 12.5

EGGS BENEDICT
Your choice of ham or seafood options subject to availability, poached eggs on English muffins, topped with Hollandaise sauce and homemade hash browns. Ham – 14 • Bay Shrimp – 16 • Seafood – 19

DIETARY SUBSTITUTIONS:
Vegan • Beyond Burger or Beyond Italian Sausage | Gluten free • Udi’s gluten free buns

THE REUBEN
Pastrami, Swiss, sauerkraut and Thousand Island dressing on marbled rye served with sweet potato waffle fries – 13.5

THE COVE BURGER
1/3 lb hand-pressed beef patty with cheddar, lettuce, tomato, red onion, mayo on a brioche bun served with french fries and a dill pickle spear – 12.5 • Peppered Bacon – Add 2

FISH & CHIPS
Beer battered hand dipped Cod or Alaskan Halibut fillets. Served with crispy french fries, sweet chili slaw, house made tartar sauce and lemon wedge Cod – 12.5 • Halibut – 16.5

HARVEST SALAD
Fresh mixed greens, house roasted turkey, bacon crumbles, walnuts, dried cranberries, crisp red apples, feta and house made croutons served with cranberry vinaigrette – 15 Small Harvest – 9

CHICKEN CAESAR SALAD
Your choice of grilled or crispy chicken with fresh romaine lettuce tossed in creamy Caesar dressing, house made croutons, Parmesan cheese and lemon wedge – 12.5 Prawns – Add 3

White Wines

Korbel Brut Champagne – split 8
Aromas of citrus and cinnamon with hints of vanilla, lime, and strawberry

Silver Lake Riesling – 9/27
Sweet honey and candied pineapple flavors with a touch of spice. Rattlesnake Hills

Barnard Griffin Pinot Gris – 7/24
The aromas are bright, with notes of whole cantaloupe and ripe sliced banana. Columbia Valley

Ryan Patrick Rock Island Chardonnay – 10/30
Notes of butterscotch, prevailing flavors of tropical fruit, apricot, and pineapple. Columbia Valley

Ryan Patrick Rosé – 6/18
Notes of grapefruit, strawberry, and pomegranate with a crisp finish. Columbia Valley

Corkage fee $10 per customer provided bottle

Beer List and Mocktails

Regular Draft
Fort George Vortex IPA – 5.5
North Jetty Leadbetter Red Scottish Ale – 5.5
Manny’s Pale Ale – 5.5
Coors Light – 3.5
Rotating Tap
Rotating Cider Tap

Bottle/Can/Cider
Fort George Vortex IPA – 6
North Jetty Leadbetter Scottish Red Ale – 6
Widmer Brothers Hefeweizen – 5.5
Guinness – 5.5
Stella Artois – 5.5
Budweiser – 3.5
Bud Light – 3.5
Coors – 3.5
Coors Light – 3.5
Corona – 4
O’Doul’s N/A – 3.5
Cider Riot! Everyday Apple Cider – 5.5
Spiked Seltzer Prickly Pear – 5.5

Mocktails
Virgin Mary – 6
House mix with pickled veggies

Grapefruit Spritzer – 4
Grapefruit juice, lime juice, mint and club soda

Fauxjito – 3.5
Lime juice, simple syrup, mint and club soda

Cranberry Orange Cider – 4
Hot Apple Cider mixed with Cranberry and Orange juice and a touch of honey

Orange Rosemary Mocktail – 4
Orange Juice, Lime juice, House infused Rosemary simple syrup and club soda