Green House Restaurant Menu

Roasted garlic, shallots, butter, herbs, danish bleu cheese and fresh chives.

Flash-fried with housemade garlic aioli.

Sautéed with garlic, tomatoes, Kalamata olives, Parmesan cheese and amandine butter.

Served with sweet roasted red pepper aioli and fresh lemon.

Coconut tempura battered white prawns and sweet Thai chilli sauce.

Crab cake, flash-fried calamari and two coconut crusted prawns with sauces.

Chimichurri, smoked paprika, olive oil and roasted garlic bread.

Fresh sashimi-grade pacific Ahi Tuna rare on wonton chips, fresh crushed avocado, marinated cucumber and onion, wasabi and ginger-infused ponzu.

Clams, bay scallops, bay shrimp, bacon, fresh vegetables, cream and table side cream sherry.

Daily rotation of delicious soups made in house.

Served with grape tomatoes, daikon sprouts and English cucumber, fresh mozzarella and Meyer lemon vinaigrette.

Chopped romaine hearts, shaved Parmesan cheese and toasted croutons.

Served with iceberg lettuce, grape tomatoes, danish bleu cheese crumbles, bleu cheese dressing and bacon.

Your choice of cup or bowl soup with your choice of salad and house bread.

Tossed organic mixed greens, danish bleu cheese crumbles, bleu cheese dressing, chopped egg, tomatoes, olives, avocado, bacon and fresh charbroiled all-natural chicken breast.

Chopped romaine hearts, shaved Parmesan cheese, toasted croutons, candied walnuts with choice of blackened all-natural chicken breast or blackened wild lingcod.

Charbroiled marinated all-natural flat iron, tossed with crimini mushrooms, chopped egg, grape tomatoes, fried onion, chopped romaine hearts with bleu cheese dressing.

Crimini mushrooms, red pepper, carrots, red onion, spinach, broccoli, tomatoes, basil, linguini, garlic-shallot white wine sauce and Parmesan cheese.

Fresh breast coated with flour and Parmesan, pan-seared with garlic, lemon juice, cream, stock, capers, butter and grape tomato.

Pan-seared chicken breast, fresh basil, crimini mushrooms, garlic, cream, Parmesan cheese, linguini and roasted garlic bread.

Prawns, sea scallops, slipper lobster and bay shrimp with cream, basil crimini mushrooms, garlic and Parmesan cheese.

Coconut tempura battered white prawns, ginger and green onion rice cake, seasonal vegetable and sweet Thai chilli sauce.

Tomato herb broth with wild slipper lobster, prawns, sea scallops, fresh market fish and roasted garlic bread.

Crispy pan-fried Parmesan-crusted halibut fillet with a lemon butter sauce, served with pesto whipped potatoes and grilled zucchini.

Served with ginger and green onion rice cake, seasonal vegetable, fresh lemon and sweet roasted red pepper sauce.

Charbroiled ling cod with citrus butter, served with seasonal vegetables.

Roasted cauliflower, fingerling potatoes, sautéed shredded brussels sprouts, smoked bacon, onion and sherry butter cream sauce.

Served with classic whipped russet potatoes, seasonal vegetable and savoury herb jus.

Served with Washington apple currant chutney, brussels sprouts, fingerling potatoes and spicy mustard sauce.

8 oz. Classic whipped russet potatoes, seasonal vegetable, crimini mushrooms and side bourbon demi-glaze.

10 oz. Served with classic whipped russet potatoes, seasonal vegetable, crimini mushrooms and side bourbon demi-glaze.

Classic whipped russet potatoes, seasonal vegetable, crimini mushrooms and side bourbon demi-glaze.

8 oz. Classic whipped russet potatoes, seasonal vegetable, crimini mushrooms and side bourbon demi-glaze.

All-natural ground chuck burger topped with cheddar, tomato, caramelized onion, mayonnaise, red relish, deli mustard and lettuce on a sesame seed bun.

Plant-based impossible burger topped with a choice of cheese, tomato, fried onion, mayonnaise, red relish, and lettuce on a sesame bun.

Oysters, lightly floured and pan-fried with classic whipped russet potatoes, seasonal vegetable and house made tartar.

Simply charbroiled with seasoning, citrus butter with roasted baby carrots and fresh lemon.

Fresh sashimi-grade Pacific Ahi tuna, charbroiled rare, topped with wasabi. Served with julienned jicama, red pepper, cucumber, and carrot slaw with a sesame-sake dressing, and a ginger-green onion rice cake.