Earlybird Dinner

Happy Hour

Dinner Menu

   
dinner at the beach house

After wending his way
through the celebrity-draped
restaurants of Los Angeles,
Aspen and Miami, native
son Gordon Naccarato has
come home to Tacoma to
join with his brother Steven
in their first Tacoma
restaurant venture.

Named one of Food &
Wine magazine's Top
Ten New Chefs, Gordon
Naccarato has been
cited as "easily the
best chef in South
Puget Sound..." In the
same News Tribune
review, it was stated
that "The Beach House
is constellations beyond
any other South Sound
restaurant...one of the
best restaurants to open
in the last 13 years."

Exective Chef
Gordon Naccarato

Chefs
Jamie Hurlburt
Tiaunnah Knox

Winter 2006

a p p e t i z e r s

oysters on the half-shell*
raw oysters with tabasco mignonette & cocktail sauce  $12

oyster “shooters”*
raw oyster shooters, infused citrus skyy vodka & herbs $2.50/ ea

beach house oysters
hood canal oysters roasted on a bed of rock salt, creamed spinach, apple-smoked bacon, walnuts, parmesan & garlic breadcrumbs  $12.95

crabcake
crabcake with dungeness crab, halibut & shrimp, thai tartar sauce, asian slaw  $12.95/$25 

fall fried thing
beer battered acorn squash, sweet spices & cranberry ketchup  $7.95

crispy thai beans 
beer-battered green beans, kaffir lime leaf, sesame seeds, hot mustard & mai tai dipping sauce  $8.95

spring rolls
crisp lumpia vegetable rolls with “mai tai” sauce  $9.50

rock shrimp
beer-battered rock shrimp, crisp ginger, tartar sauce  $10.50

steamers
steamed manila clams, garlic herb broth, crouton   1 lb $12.50 / 2 lbs $23.95

s a l a d s

the ‘wedge’
iced iceberg, creamy pt. reyes blue cheese  $9

mixed green
red wine vinaigrette, marinated tomatoes & basil  $6.95

steve’s caesar
romaine, torn bread croutons, shaved grana <no raw egg in preparation>  $8.50
add white anchovies  $2.50

m a i n  c o u r s e s

pearl’s ‘potluck’
[not your mother’s casserole]
see today’s menu supplement for daily selection & price

grilled rib eye
rustic garlic mash, asparagus, sautéed local mushrooms & crispy red onions  $29

scallop “spaghetti”
weathervane scallops, foraged mushrooms, “spaghetti” squash & cider brown butter sauce  $28

stan-the-man’s killer clam linguini
manila clams, pancetta, italian parsley & garlic breadcrumbs  $20.00

duck confit
crisped muscovy duck legs, parmesan polenta, apple wood smoked bacon, brussel sprouts, red wine & huckleberries  $27.95

steak salad
5 oz filet mignon pounded thin & grilled, portobello mushroom, grilled walla walla onion, arugula,  shaved grana, crisp potato & worcestershire vinaigrette  $24.95

beach house cheeseburger
grilled sirloin, aged white cheddar, condiments, beach pail o’  fries  $14
add nueske’s wisconsin apple-smoked bacon  $1

red, red wine
braised red wine boneless chicken thighs, garlic mash,roasted root vegetables, pancetta & foraged mushrooms  $25

pike place market vegetables
see today’s menu supplement for today’s selection  $18.95

sake salmon
sautéed sake marinated wild king salmon, crispy thai beans, sautéed baby bok choy, hot chinese mustard & sesame seeds $27

beet ravioli
gold and red beet ravioli, goat cheese cream sauce, sautéed winter greens & crisp pancetta  $18

lamb chops
grilled lamb T-bone lamb, root vegetable mash, sautéed winter greens, cabernet sauce, dried sour cherries & currant cabernet mint jelly  $32

filet mignon
grilled 8 oz filet, nueske’s apple-smoked bacon, potato gratin, green beans & herb-smoked tomato sauce  $32.95

g e t  a  l i t t l e  b i t  o n  t h e  s i d e

foraged mushrooms $7.50

side vegetables  $5.50

lumpy mashed potatoes  $5.50

beach pail o’ fries
with 3 dipping sauces: spicy ketchup, tartar & truffled aioli  $5

sautéed winter greens  $5.50

root vegetable mash  $5.50

d e s s e r t s

 

crème brûlée of the day  $8  

 

old-fashioned root beer float  $7

made with olympic mountain ice cream

 

coconut tapioca pudding  $7

with macadamia brittle

 

olympic mountain sorbet  $7.50

 

‘tin roof’ sundae  $7

olympic mountain vanilla ice cream, hot fudge sauce & spanish peanuts

 

warm brownie sundae  $8.50

with hot fudge sauce

 

  

for those who prefer to drink their dessert

 

jonesy port & a chocolate truffle  $9.50

 

“a blend of syrah & grenache, extraordinary bouquet of sweet candies and fruits intermixed with notions of maple syrup, earth & hazelnuts.” ~Robert Parker

93 points Wine Spectator