McCormick & Schmick's Menus by Heather Whittle

~ L U N C H ~ M O N DAY ~ S E P T E M B E R 6 T H , 2 0 1 0 ~ HONOLULU, HAWAII AHI TUNA KENAI PENINSULA, SOCKEYE SALMON CRANBERRY ISLE, MAINE LOBSTERS BRITISH COLUMBIA CHEF CREEK OYSTERS NEW BEDFORD, MA SCALLOPS VANCOUVER, B.C. MANILLA CLAMS R.I. BLUE POINT OYSTERS EUDORA, ARKANSAS CATFISH OREGON DUNGENESS CRAB MEAT DESTIN, FLORIDA BAY SCALLOPS

Fresh List CHEF O’NEAL’S RECOMMENDATION Catalina Island Sand Dabs Catalina, California

Sand Dabs belong to the left-eye family of Flounder. They usually reach a full grown size of about 2 pounds and have extremely thin bodies. The meat is off white with a fine flake and delicate texture. Parmesan Crusted with Beurre Blanc and Pico de Gallo..........................................14.95

KENAI, ALASKA TRUE COD WRANGELL, ALASKA WILD HALIBUT HONOLULU, HAWAII SWORDFISH BAHIA, CALIFONIA KUMIAI OYSTERS VICTORIA, B.C. SALMON NEWPORT, OREGON LING COD MANTA, ECUADOR TILAPIA CHESAPEAKE, MARYLAND BLUE CRAB BUHL, IDAHO RAINBOW TROUT P.E.I. BLACK MUSSELS

ASK YOUR SERVER FOR A 45 MINUTE LUNCH GUARANTEE

SMALL PLATES Steamed P.E.I Black Mussels, Spicy Thai Curry Sauce ........................................................8.95 Fried Calamari with Fire Roasted Marinara ................................................................. 6.95 Tempura Shrimp with Thai Dipping Sauce ....................................................................7.95 Fried Calamari Tossed with Garlic Butter and Sweet Peppers................................6.95 Lump Crab Cake with Orange, Fennel and Watercress Salad ............................. 11.95 Steamed Manila Clams, White Wine and Garlic......................................................... 9.95 Chicken Satays with Tomato Chutney and Curry Oil................................................5.95 Coconut Fried Shrimp with Sweet Thai Dipping Sauce............................................................. 8.95

OYSTERS AND RAW BAR* Paradise Oysters ............................................................Carlsbad, California……….2.25 each Blue Point Oysters* .............................................. Ship John, New Jersey……….1.95 each Marin Miyagi Oysters .......................................... Tomales Bay, California……….2.25 each Fanny Bay Oysters*......................... Vancouver Island, British Columbia……….2.25 each Small Oyster Sampler* ................................... One Each of Today’s Oysters……….7.50 Large Oyster Sampler*.................................... Two Each of Today’s Oysters……….14.95 Chilled, Spiced Jumbo Prawns with Traditional Cocktail Sauce ..................... 2.25 each Traditional California Roll .................................................................................................9.95 Yellowfin Tuna Tostada with Wasabi Cream* ...........................................................11.95

SOUPS AND SMALL SALADS Seafood and Corn Chowder.....................................Cup........3.50 ........... Bowl .........5.50 Sweet and Sour Pork Soup........................................Cup........3.50 ........... Bowl ......... 5.50 Dungeness Crab Bisque with Tawny Port Reduction................. ........... Bowl .........7.95 “The Wedge" Iceberg, Tomatoes, Cucumbers and Blue Cheese Dressing ..........6.95 House Salad with Crumbled Blue Cheese and Glazed Walnuts..............................6.95 Spinach Salad with Fennel and Manchego Cheese and Citrus Vinaigrette.............7.95 Hearts of Romaine Cæsar Salad with Garlic Croutons .............................................6.95 Beet Salad with Herbed Goat Cheese and Ginger Balsamic Reduction ................7.95 Vine Ripened Tomato and Mozzarella Salad with Balsamic Reduction .................8.95

ENTRÉE SALADS Spicy Thai Chicken Salad Spicy Thai Dressing, Mandarin Oranges and Wontons ........................................... 12.95 Yucatan Shrimp Salad Grilled Shrimp with Romaine, Corn, Tomatoes and Pepitas.................................... 14.95 Chopped Greek Chicken Salad Tomatoes, Cucumbers, Feta, Red Onion, Olives and Beets..................................... 11.95 Mango, Avocado and Crab Tower Fresh Dungeness Crab, Herbed Oil and Orange Vinaigrette.......................................11.95 Seafood Cobb Salad Poached Scallops, Bay Shrimp, Bacon, Egg and Blue Cheese ................................. 15.95 McCormick’s Caesar Salads Blackened Salmon with Jicama* ................................................................................ 14.95 Grilled Chicken Breast ................................................................................................ 12.95 Grilled Flank Steak* .................................................................................................... 13.95 Oregon Bay Shrimp and Dungeness Crab Louis Eggs, Tomatoes, Cucumbers and Thousand Island Dressing .................................. 16.95 Grilled Vegetable Salad Asparagus, Zucchini, Red Onions, Eggplant, Shaved Parmesan.............................. 11.95 Ahi Nicoise Salad* Seared Rare Ahi, Potatoes with Green Beans, Egg and Tomato ........................... 15.95

Dessert We offer a selection of Lunch Size desserts for $2.95 Several can be packed to go for a later in the day sweet tooth! Your server will bring the dessert tray.

“10 FOR $10”

Sandwiches served with choice of French Fries, Fresh Fruit or Market Salad Pan Roasted Cod Sandwich Pacific Cod with Red Pepper Rouille ,Lettuce ,Tomato and French Fries Chicken Salad Sandwich Chicken Salad with Cranberries and Walnuts on a Fresh Croissant Catfish* Eudora, Arkansas Blackened with Tropical Salsa and Daily Vegetables McCormick’s Cheeseburger* Grilled with Medium Sharp Cheddar Cheese BBQ Pork Sandwich Pulled Pork in Sweet BBQ Sauce with Crispy Onions Salmon Teriyaki Bowl* Salmon and Ginger Vegetables in Teriyaki Sauce with Udon Noodles Turkey Club Sandwich Turkey with Bacon, Lettuce, Tomato and Avocado on Sourdough Albacore Tuna Melt Toasted Sourdough with Cheddar and Jack Cheese Mediterranean Grilled Shrimp Salad Artichokes, Tomatoes, Capers and Feta Cheese over Spring Mix Seafood Pomodoro Whitefish and Shrimp with Fettuccine in a Light Spicy Tomato Sauce

LUNCH ENTREES Add our Garden Salad to any Lunch Item for $2.95 Blackened Chicken Linguine Mushrooms, Bell Peppers & Onions over Linguine in Cajun Cream Sauce........... 10.95 Seafood Fettuccine Alfredo* Sautéed Shrimp and Bay Scallops in Garlic Cream Sauce........................................... 12.95 Pacific Swordfish and Shrimp Sauté* Sautéed with Mushrooms, Onions, Artichokes and Chipotle Cream .....................13.95 Wild True Cod* Kenai, Alaska Baked Gratinéed Style with Buerre Blanc and Market Vegetables.........................14.95 Tilapia* Manta, Ecuador Cashew Crusted with Jamaican Rum Sauce And Tropical Fruit Salsa...................14.95 Wild Pacific Red Rockfish* Newport, Oregon Pan Seared over Daily Vegetables, with Artichoke, Bacon, & Brandy Sauce ........ 14.95 Wild Albacore Tuna* Kona, Hawaii Seared “Rare” Sesame Crusted Served over Sautéed Spinach..............................14.95 Atlantic Salmon and Penne Pasta* Sautéed Salmon with Shiitake Mushrooms in Dijon Dill Cream Sauce..................10.95 Wild Dover Sole* Astoria, Oregon Parmesan Crusted and Seared, Served with Lemon Butter and Capers...............15.95 Prince Edward Island Black Mussels* Tomatoes, Basil and Linguine in a White Wine Butter Sauce.................................... 12.95 Steak Avocado Wrap* Sun Dried Tomato Tortilla with Avocado, Chipotle Mayo, Pico and Lettuce..........13.95 Ling Cod Fish and Chips Newport, Oregon Ale Battered and Flash-Fried with Fries and Coleslaw ..............................................13.95 Rainbow Trout* Buhl, Idaho Almond Crusted, Served with Beurre Blanc and Chives ..........................................15.95 Atlantic Salmon* Victoria, British Columbia Roasted on a Cedar Plank with Northwest Berry Sauce ..........................................14.95

SIDE DISHES Three Cheese Risotto........................5.95 Garlic Mashed Potatoes.....................3.95 Creamy Macaroni and Cheese .........3.95 Sweet Potato Fries ..............................4.95

Steamed Jasmine Rice .........................4.95 Sautéed Baby Spinach ........................5.95 Israeli Cous Cous ...............................5.95 Sautéed Mushrooms............................5.95

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.

~ 8777 North Scottsdale Road, Scottsdale, Arizona 85253 Phone: 480-998-2026~

PDF processed with CutePDF evaluation edition www.CutePDF.com

WINE OF THE MONTH Sonoma‐Cutrer Chardonnay, Russian River Ranches, CA Russian Rivera Ranches is a cuvee crafted from several estate vineyards, each contributing its own distinct personality. Pretty aromas of jasmine and rose petal give way to tropical fruits like pineapple and mango. Roasted hazelnut joins nougat and almond butter, finishing with a touch of lime and Lychee fruit. Medium‐weight and clean with a wonderful acid backbone, the wine expands in the glass, offering up grapefruit, lemon, pear and kumquat with subtle vanilla bean and herbal mushroom. The lingering finish displays hints of minerality, along with apple, lime and a surprising kiss of strawberry. This wine has it all! 5 oz Glass: 12.00 8 oz Glass: 16.00 Bottle: 47.00

SPARKLING WINES 92 pts. 90 pts.

5 oz.

8 oz.

PINOT NOIR

bottle

Taittinger Brut La Francaise, Reims, France ................................. 89 Mumm Napa, Brut Rose, Napa Valley, CA................................... 61 Chandon Brut Sparkling, Napa Valley, CA..........13.......... .......... 39 Schramsberg Vineyards, CA. ........................................................... 69 Moet & Chandon, France.................................................................. 81

CRISP, REFRESHING WHITES

90 pts. 90 pts.

Firestone Estate Riesling, CA ..................................8 ..... 11 ..........30 Beringer, White Zinfandel, CA................................6 ........9 .........21 Columbia Winery, Cellar Master Riesling, WA...........................33 Columbia, Gewurtztraminer, WA ..................................................37 St. M, Riesling, Germany....................................................................37 Chateau St Michelle, Riesling, WA ........................7 ........9 ..........26 Conundrum, White Blend, CA........................................................49 Wente Vineyards, Riverbank Riesling, CA ............8 ..... 12 ..........30 Menage a Trois, White Blend, CA ..........................8 ..... 11 ..........29 Indaba Chenin Blanc, Western Cape, South Africa ......... ..........29 Pine Ridge, Chenin Blanc-Viognier, Clarksburg, CA...................39 Bonterra Vineyards, Viognier, ’07, CA................ 13 ..... 17 ..........53 Martin Codax, Albarino, Rias Biaxas, ‘08, Spain...........................40 Firestone Estate Gewurtztraminer, CA ...............7 ..... 10 ..........29

90 pts. 90 pts.

93 pts. 92 pts. 92 pts.

90 pts. 91 pts.

Blackstone, CA............................................................8..... 12 ..........29 Kenwood Yalupa, Sonoma, CA .......................................................39 Clos du Bois Sonoma Reserve, Alexander Valley, CA...............51 Franciscan Estate, ‘05, Napa Valley, CA ........................................41 Hogue Reserve, Columbia Valley, WA..........................................59 Coppola Diamond Collection, Sonoma, CA ......11..... 15 ..........46 Sebastiani, Sonoma County, CA............................10..... 14 ..........39 14 Hands, WA.....................................................................................29 Vina Montes Alpha, ‘06, Colchagua Valle, Chile ..........................56 Northstar, ‘06, Columbia Valley, WA............................................79 Columbia Crest Estates, WA...........................................................26

SPICY, EARTHY, SEXY REDS

Brancott, Marlborough, NZ ............................................................. 34 Kim Crawford, ‘08, Marlborough, NZ. ................11......14.......... 43 Nautilus, ‘09, Marlborough, NZ. ...........................10......13.......... 42 Nobilo, Marlborough, NZ ........................................ 9......12.......... 34 Craggy Range Te Muna Road, ‘08, Martinborough, NZ ............ 67 Nobilo Icon, ‘09, Marlborough, NZ ............................................... 48 Cloudy Bay, ‘08, Marlborough, NZ ................................................ 69

92 pts.

King Estate Signature Pinot Gris, ’08, OR............... .......... .......... 40 Ponzi, Willamette Valley, OR ................................10......14.......... 38 J Vineyards, Russian River Valley, CA ..................12......16.......... 47 Willakenzie Estate Pinot Gris, Willamette Valley, OR............... 33 Santa Margherita, Veneto, Italy........................................................ 49 Ecco Domani, Italy...................................................... 7......10.......... 29 Sartori, Veneto, Italy .......................................................................... 37 Estancia, Napa, CA ..................................................... 8......12.......... 30 Swanson, ‘07, Napa Valley, CA........................................................ 50

CHARDONNAY

92 pts. 90 pts. 90 pts.

90 pts.

bottle

MERLOT

PINOT GRIGIO 92 pts.

8 oz.

Mirassou, CA ............................................................... 8......12.......... 29 Mark West, Sonoma Coast, CA ..................................................... 42 Willakenzie Estate, Willamette Valley, OR................................... 61 Mac Murray Ranch, Sonoma County, CA...........11......15.......... 46 Estancia, CA......................................................................................... 40 Erath, OR.............................................................................................. 57 Wild Horse, Central Coast, CA ..................................................... 57 Kenwood Vineyards, Russian River, CA .............12......16.......... 43 Ponzi Vineyards, ‘07, Willamette Valley, OR ............................... 79 Sonoma Cutrer, ‘06, Sonoma Coast, CA...................................... 70

SAUVIGNON BLANC 91 pts. 90 pts.

5 oz.

90 pts. 90 pts.

Banfi Centine, Rosso di Toscano, Italian Red, Italy..................... 29 Sokol Blosser Medtrina, Red Blend, CA........................................ 50 Menage a Trois, Red Blend, CA .............................. 7......10.......... 29 Cain Cuvee, Red Blend, Napa, CA ................................................. 69 Elements by Artesa, Red Blend, Napa/Sonoma, CA................... 49 Rosenblum Cellars, Zinfandel CA........................... 8......12.......... 30 Don Miguel, Gascon Malbec, Argentina ................ 8......12.......... 30 Ridge Three Valleys, Zinfandel Blend, Sonoma, CA ................... 69 Spellbound, Petite Sirah, CA ..................................10......13.......... 37 Penfolds Koonunga Hill, Shiraz, Australia ............. 7......10.......... 26 Vina Montes Alpha, Syrah, ‘06, Chile ............................................. 56 Two Hands “Gnarly Dudes”, Shiraz, ‘07, Australia .................... 91 Kunde Estate, Zinfandel, Sonoma County, CA............................ 50 Peter Lehmann, Shiraz, Barossa, Australia............ 9......13.......... 37

CABERNET SAUVIGNON 90 pts. 91 pts.

Sebastiani, Sonoma, CA...........................................10......14.......... 40 Beringer Knights Valley, ‘07, Alexander Valley, CA.................... 56 Charles Krug Yountville, ‘06, Napa Valley, CA............................ 72 14 Hands, WA............................................................. 8......12.......... 29 Murphy Goode, Alexander Valley, CA................11......15.......... 41 J Lohr, “Seven Oaks”, Paso Robles, CA....................................... 36 Stag’s Leap Artemis, CA ................................................................... 81 Rodney Strong, ‘07, Alexander Valley, CA ................................... 59 Robert Mondavi Winery, Napa Valley, CA................................... 69 Coppola Diamond Collection, Sonoma, CA. ............................... 45 Chateau St. Michelle, WA ................................................................ 35 Salmon Creek, CA ..................................................... 6........9.......... 26

Sebastiani, Sonoma, CA .......................................... 11 ..... 15.......... 42 Kendall Jackson Vintner’s Reserve, CA............... 10 ..... 14.......... 37 A by Acacia, CA.......................................................... 9 ..... 13.......... 30 Cuvaison, ‘08, Carneros, CA........................................................... 55 La Crema, ‘08, Sonoma Coast, CA ................................................ 39 90 pts. Sonoma Cutrer Russian River Ranches, CA ...... 12 ..... 16.......... 47 Hogue, Columbia Valley, WA ................................. 8 ..... 12.......... 29 Rodney Strong, ‘08, Chalk Hill, CA................................................ 40 Chateau St Jean, Sonoma, CA. ................................ 9 ..... 12.......... 33 Chateau St. Michelle, WA ................................................................ 29 ABOUT THE 100-POINT SCALE Jordan, Russian River Valley, CA .................................................... 82 Ratings reflect how highly tasters regard each wine relative to other wines. Wild Horse, CA ................................................................................. 40 The rating summarizes a wine’s overall quality. (Wine Spectator, 2009) Stags’ Leap Winery, Napa Valley, CA............................................ 66 90 - 100 Outstanding: a wine of superior character and style Cakebread Cellars, ‘08, Napa Valley, CA ..................................... 79 Menage a Trois, CA................................................... 7 ..... 10.......... 29 Organic or Sustainable Artesa, Carneros, CA ............................................. 11 ..... 15.......... 42

HALF BOTTLE SELECTIONS Piper Heidseick................................................. 30 Kim Crawford Sauvignon Blanc.................... 25 Acacia Chardonnay.......................................... 26 Duckhorn Merlot............................................. 42 King Estate Pinot Noir.................................... 26 Ridge Lytton Springs Zinfandel..................... 34 Mt Veeder Cabernet....................................... 45 Conundrum, White Blend, CA..................... 27

North by Northwest North of the Golden Gate Hogue Chardonnay, CA Bright Pear and Creamy Chateau St. Michelle Riesling, WA White peach and apricot and honeysuckle 14 Hands Cabernet, WA Blackberries and black cherries

Wine $12.00

Flight of the Risqué 3 Ways to Blend Varietals Menage a Trois White Blend Tropical fruit with a kiss of oak Menage a Trois Red Blend Blackberry and raspberry jam Menage a Trois Chardonnay Monterrey, Santa Barbara,Mendocino

* Choose any 3 Wines by the Glass and create your own Flight!

~ D I N N E R ~ F R I DAY ~ S E P T E M B E R 3 R D , 2 0 1 0 ~ HONOLULU, HAWAII AHI TUNA KENAI PENINSULA, SOCKEYE SALMON CRANBERRY ISLE, MAINE LOBSTERS BRITISH COLUMBIA CHEF CREEK OYSTERS NEW BEDFORD, MA SCALLOPS VANCOUVER, B.C. MANILLA CLAMS R.I. BLUE POINT OYSTERS EUDORA, ARKANSAS CATFISH OREGON DUNGENESS CRAB MEAT DESTIN, FLORIDA BAY SCALLOPS

Fresh Fish CHEF O’NEAL’S RECOMMENDATION “WILD” Alaskan Sockeye Salmon * Kenai Peninsula, Alaska Considered the most valuable species of Salmon harvested in the USA. Sockeyes are known for their bright red meat very high in Omega-3 which gives it it’s rich flavor. Grilled & Served with Daily Vegetables Topped with Lemon Butter…..26.95

Most Species On The FRESH LIST Can Be Ordered Simply Grilled

SMALL PLATES

Steamed P.E.I Black Mussels, Spicy Thai Curry Sauce........................................................ 8.95 Fried Calamari with Fire Roasted Marinara................................................................. 6.95 Tempura Shrimp with Orange Marmalade Sauce........................................................ 7.95 Dungeness Crab, Avocado and Mango Tower, Orange Vinaigrette........................ 10.95 Fried Calamari Tossed with Garlic Butter and Sweet Peppers ............................... 6.95 Steamed Manila Clams, White Wine and Garlic ........................................................ 9.95 Chicken Satays with Tomato Chutney and Curry Oil ............................................... 5.95 Lump Crab and Shrimp Cake with Orange, and Watercress Salad..................... 10.95 Coconut Fried Shrimp with Thai Dipping Sauce ........................................................................... 8.95

SEAFOOD BAR* Blue Point Oysters* ...............................................Ship John, New Jersey……….1.95 each Paradise Oysters* ......................................................... Carlsbad, California……….2.25 each Marin Miyagi Oysters ......................................... Tomales Bay, California……….2.25 each Fanny Bay Oysters* .........................Vancouver Island, British Columbia……….2.25 each Small Oyster Sampler ...................................... One Each of Today’s Oysters……….7.50 Large Oyster Sampler ......................................Two Each of Today’s Oysters……….14.95 Chilled, Spiced Jumbo Prawns with Traditional Cocktail Sauce......................2.25 each

SUSHI & SASHIMI* Ahi Tuna Tartare Tossed at your Table with Capers Chopped Egg, Red Onions and Dijon ..................9.95 Salmon Lomi Lomi Tossed at your Table, Chopped Tomatoes, Pineapple, Onions, Lime Juice ................8.95 Traditional California Roll..................................................................................................9.95 Lobster Tempura Roll ................................................Half .......6.95 ........... Full ..........11.95

SOUPS AND SALADS

Seafood and Corn Chowder.................................... Cup........3.50............ Bowl..........5.50 Tomato Bisque ............................................................ Cup........3.50............ Bowl..........5.50 Dungeness Crab Bisque with Tawny Port Reduction................ ............ Bowl..........7.95 Belgium Endive & Radicchio Salad with Fried Wontons & Asian Vinaigrette........7.95 Hearts of Romaine Cæsar Salad with Garlic Croutons............. ............ ...................6.95 “The Wedge" Iceberg, Tomatoes, Cucumbers and Bleu Cheese Dressing...........6.95 Beet Salad with Herbed Goat Cheese and Ginger Balsamic Reduction.................7.95 Vine Ripened Tomato and Mozzarella Salad with Balsamic Reduction .................8.95 House Salad with Crumbled Bleu Cheese and Glazed Walnuts ..............................6.95 Spinach Salad with Fennel & Gruyere Cheese Tossed in Citrus Vinaigrette ........7.95

STEAKS, CHOPS & SHELLFISH

ALL OUR STEAKS ARE 21 DAY AGED, USDA MIDWEST CORN FED BEEF

10oz Ribeye Steak with Haystack Onions*................................................................. 24.95 22 oz Bone in Cowboy Steak* ...................................................................................... 38.95 Sliced Sirloin Steak with Demi Glace and Bleu Cheese* ......................................... 21.95 14 oz New York Strip Steak* ........................................................................................ 32.95 6 oz Filet Mignon*............................................................................................................. 28.95 9 oz Filet Mignon*............................................................................................................. 35.95 Live Maine Lobster 1.25 lb Steamed and Served with Drawn Butter ........................ 32.95 Mixed Steamer Dinner* Clams, Mussels, White Wine and Butter ............................ 19.95 Mussels Marinara* Linguine in Rich Marinara with Garlic Toasts .............................. 19.95 Tuscan-Style Chicken with Roasted Tomato Chutney ........................................... 16.95

Steak and Shellfish Combination*

Stuffed Jumbo Shrimp With 6oz Filet Mignon $29.95, 9 oz Top Sirloin $26.95 We Recommend a Pairing of Spellbound Petite Sirah 9.00 .…..5 oz 13.00…….8 oz

MCCORMICK & SCHMICK’S SPECIALTIES

Add our Garden Salad to any Dinner Item for $3.95 Wild Swordfish Piccata* Honolulu, Hawaii Pan Seared on Spinach with Capers and Beurre Blanc................................................ 20.95 Wild Dover Sole* Astoria, Oregon Parmesan Crusted and Seared, Served with Lemon Butter and Capers...............22.95 Wild Sea Scallops* New Bedford, Massachusetts Seared Scallops over Sautéed Spinach with Basil Oil, Carrot Chipotle Sauce .....25.95 Rainbow Trout* Buhl, Idaho Almond Crusted, Served with Beurre Blanc and Chives .........................................19.95 Atlantic Salmon* Victoria, British Columbia` Stuffed with Dungeness Crab, Bay Shrimp, Brie Cheese ............................................ 25.95 Wild Halibut * Wrangell, Alaska Halibut and Braised Leeks, Baked In Phyllo Dough with Port Wine Sauce ........26.95 Tilapia* Manta, Ecuador Cashew Crusted with Jamaican Rum Sauce and Tropical Fruit Salsa ...................18.95 Wild Pacific Red Rockfish* Newport, Oregon Pan Seared over Daily Vegetables, with Artichoke, Bacon, & Brandy Sauce....... 19.95 Atlantic Salmon* Victoria, British Columbia Cedar Plank Roasted with Northwest Berry Sauce...................................................21.95 Wild True Cod* Kenai, Alaska Pan Seared, Served over Daily Vegetables & Fennel Citrus Salad ........................20.95

SUMMER LOBSTER FEATURES Lobster and Bay Shrimp Cocktail Lobster and Shrimp Tossed with a Lemon Tarragon Aioli..........................14.95 Lobster and Shrimp Linguini Diavolo Tossed in Olive Oil with Sun-dried Tomatoes, Red Chili Flake and Garlic.......21.95 Grilled Lobster and Shellfish Brochette Lobster Tail, Shrimp and Scallop, Grilled and Served over Couscous ...................26.95 Grilled 6oz Filet and Lobster Sauté “Oscar Style” With Sautéed Lobster, Asparagus, Mushrooms and Hollandaise....................33.95 Seasonal Side Dishes Creamy Macaroni and Cheese Burgundy Sautéed Mushrooms 3.95

5.95

Perfectly paired with Sonoma-Cutrer Chardonnay, Russian River Ranches By the glass …….5oz 12.00 8oz 16.00 By the bottle ……. 46.00

SOUTHWEST FAVORITES

Wild Mahi Mahi* With Stir Fried Vegetables and Shitake Soy Glaze ..........................23.95 Ling Cod Fish and Chips, Ale Battered, Fries and Coleslaw* ..................................... 16.95 Seafood Fettuccine Alfredo* Bay Shrimp and Scallops in Rich Garlic Cream ......... 16.95 Catfish* Jalapeno Cornmeal Battered with Corn Salsa and Daily Vegetables..............18.95 Wild Swordfish “Marker”* with Sun-Dried Tomato Caper Butter............................ 24.95 Rainbow Trout* Grilled and Served with Beurre blanc ............................................... 19.95

TRADITIONAL SEAFOOD

Shrimp Scampi* Sautéed Shrimp with Basil and Garlic White Wine Linguini............. 21.95 Atlantic Salmon* Grilled Salmon Filet with Buerre Blanc & Grilled Zucchini .............21.95 Wild Yellowfin “Ahi” Tuna* Blackened “Rare” with Wakame Salad........................25.95 Swordfish & Shrimp Sauté* Mushrooms & Artichokes, Alfredo Sauce......................... 18.95

SIDE DISHES Three Cheese Risotto........................5.95 Garlic Mashed Potatoes.....................3.95 Steamed Asparagus & Beurre Blanc 8.95

Steamed Jasmine Rice.........................4.95 Sweet Potato Fries..............................4.95 Sautéed Baby Spinach ........................5.95

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.

~ 8777 North Scottsdale Road, Scottsdale, Arizona 85253 Phone: 480-998-2026~

SPARKLING WINES 92 pts. 90 pts.

5 oz.

8 oz.

PINOT NOIR

bottle

CRISP, REFRESHING WHITES

90 pts. 90 pts.

93 pts. 92 pts. 92 pts.

90 pts. 91 pts.

SPICY, EARTHY, SEXY REDS

92 pts.

CHARDONNAY

92 pts. 90 pts. 90 pts.

90 pts.

bottle

MERLOT

PINOT GRIGIO 92 pts.

8 oz.

SAUVIGNON BLANC 91 pts. 90 pts.

5 oz.

90 pts. 90 pts.

CABERNET SAUVIGNON 90 pts. 91 pts.

Wine $12.00

* Choose any 3 Wines by the Glass and create your own Flight!

Happy Hour Menu $1.95 Blackened Fish Tacos

Bay Shrimp and Scallop Ceviche*

2 Tacos with Cabbage and Serrano Cream

Served with Fresh Tortilla Chips

Italian Brushcetta

Chipotle Potato Taquitos

On Toasted Sourdough

Pico de Gallo, Cheese and Sour Cream

$2.95 Half Pound Cheeseburger* French Fries

$3.95 Spider Fries

Sweet Potato Fries

Cocktail Dipping Sauce

Served with Sherry Mayo

Pulled Pork Sliders

Steamed Mussels

Tender Pork with Sweet BBQ Sauce

White Wine, Garlic, Tomatoes and Butter

$4.95 Catfish Fingers

Cheeseburger Sliders

Red Pepper Aioli Dipping Sauce

3 Mini Burgers with Sweet Onions

Ahi Tuna Tostada*

California Roll

Served on Fried Wonton with Wasabi Cream

Soy and Wasabi

$3.50 Minimum Beverage Purchase Per Person Monday—Friday 3:30pm—6:30pm and 9:00pm — Close The Happy Hour Menu is only available in our bar. Items are intended for on-premise consumption only. No other offers or discounts apply. *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions

Drink Specials Raspberry Citrus Cooler $5.95 A Cool Blend of Riesling, Raspberry puree and fresh squeezed lemon juice. Lavender Twist $6.95 An original Chardonnay cooler mixed with Lavender Simple Syrup and Sprite. Cherry Blossom Spritzer $6.95 A Refreshing Blend of Sauvignon Blanc, St. Germain Liquer, Cherry Juice and Sprite. Granita $5.95 Cool down with a blend of Red Wine, Pomegranate Schnaaps, Pineapple Juice and a sugar rim. Scottsdale Sweet Tea $4.95 Let the Sun Shine In! Sweet Tea Vodka with our Fresh Squeezed Lemonade. Birthday Cake Champagne Cocktail $4.95 Sparkling Wine with Amaretto and a splash of Tawny Port. Happy Birthday To Me! Happy Hour “Salmon Creek” Chardonnay $5.95 Happy Hour “Salmon Creek Cabernet Sauvignon” $5.95 Glass of House Champagne $5.00 Pabst Blue Ribbon “PBR” $3.50 (12oz Pilsner) Miller Light $4.50 (Pint) Hope “Pink Awareness” Chardonnay, Hunter Valley, Australia $7.00 Hope Winery donates money from each bottle of “Pink Awareness” sold to “Network of Strength”, a breast cancer awareness organization which supports cancer patients through all parts of recovery.

Daily Bar Promotions All nightly promotions are from 4:pm—close

Monday Night Game Day Menu. Watch the Football Games Here!

Tuesday Night Tacos and Margaritas

Wednesday Night Sliders and Mojitos

Thursday Night Sushi and Saki

Friday Night Shellfish and Wine

Saturday and Sunday Game Day Menu. Watch the Football Games Here! $3.50 Minimum Beverage Purchase Per Person Monday—Friday 3:30pm—6:30pm and 9:00pm — Close These items are available in bar and patio only. These items are not available for takeout.

Selections may vary on Game Day

Game Day Menu Shrimp Tempura

Cocktail

Garlic Ginger Aioli 7.95

2.25 each

Popcorn

Peel & Eat

Chipotle Remoulade 6.50

12.95 per pound

Game Day Beverages Beer Features Coors Light Draft 12 oz. Pilsner 3.00

Miller Lite Bottles 4.00 each Buckets 5 for 16.00

Oysters & Calamari Cornmeal Fried

Small Plate

Lemon Tabasco 9.00

Marinara 6.95

Half Shell

Big Bowl

2.25 Each

Sweet Peppers 10.50

Burgers & Sliders 8oz Cheeseburger

Chefs Beef Sliders

Fire Roasted Ketchup 8.95

Caramelized Onions 8.50

10 oz Big Burger

Chick Sliders

Chipotle Mayo 12.50

Two Sauces 6.25

Wings Buffalo Style

Chef Wings

Half a dozen 5.50

Half a Dozen 5.95

Big Bucket

18 pieces 14.95

18 pieces15.50

Tacos & Sushi Baja Shrimp Chili Lime Aioli 7.95

Grilled Fish Jicama Slaw 8.50

Tempura Roll Ahi Cucumber 5.50

California Roll Sriracha Mayo 6.95

Chips & Fries House Made Potato

Garlic Rosemary

Blue Cheese Sauce 4.95

Fire Roasted Ketchup 3.95

Crisp Tortillas

Sweet Potato

Pico Salsa 3.50

Ginger Aioli 4.25

Menu available beginning September 4th.

16 oz. Pint 4.00

Cocktails Bloody Mary 8.95

Mojito, Margarita and Martini Choose your Classic Favorite 6.95

Sangria Merlot and Fresh Squeezed Fruit Juices 8.95

Hot Buttered Mocha Coffee Butterscotch Schnapps, Chocolate Syrup and Coffee Topped with Fresh Whipped Cream 6.95

Tail Gate Platters Chefs Chilled Platter Shrimp, Oysters, Ahi Tuna and Sushi

Chefs Hot Platter Wings, Chips, Calamari, Popcorn Shrimp

21.00

24.00

Sliders & Tacos 26.50

Saturday and Sunday Dine in Bar Only