The Clearwater

The Clearwater Restaurant

 

Hours of Operation

Wed-Sun

4:30 PM – 9:00 PM

Due to Limited Seating Capacity, Reservations are Highly Recommended


Casual dining in a relaxed atmosphere just steps off the Casino floor!

With classic favorites like craft burgers and specialty salads along with the always-popular fish and chips, The Clearwater uses the freshest ingredients for all of the dishes we prepare.

In addition to our locally sourced seafood creations like our cedar wrapped salmon and classics like our chef-cut steaks and prime rib, it’s the perfect place to relax and enjoy the fantastic view of the Agate Passage while you dine.

If lighter fare is what you are in the mood for, our freshly prepared sushi selections from Chef Bo are not to be missed!

For reservations, please click the Reserve Now button or call 360.598.8700, ext. 8872

 

 

Seating area capacities have been substantially reduced to allow for physical distancing between guests. Limited to parties of 10 people or less

THE CLEARWATER MENU


Check out the full menu
Check out the Sushi menu


Teal text indicates Clearwater Signature Dish

STARTERS

  • Warm Crab & Lobster Dip 22

    Chèvre goat cheese, capers, sourdough baguette, fresh chives

  • Steamed Clams 19

    Manila clams in garlic white wine broth served with crostini and lemon

  • Diablo Steak Bites 18

    Sautéed prime rib, pearl onion, blistered cherry tomatoes, Cajun cream, house crostini

  • Grilled Shrimp Cocktail 17

    Sriracha seared jumbo shrimp, Dimitri’s cocktail sauce, avocado crema

  • Crispy Artichoke Hearts 14

    Crisp lightly-breaded artichoke hearts with tarragon Hollandaise sauce

  • Soup du Jour 6 / 9

    Chef’s prepared fresh seasonal ingredients daily

  • French Onion Gratiné 9

    Beef broth, caramelized onion, Gruyère cheese

  • Baked Baby Brie 15

    Honey pistachio crusted, balsamic fig reduction, house crostini

  • Calamari 17

    Fried in seasoned flour, chili lime aiol

  • Diver Sea Scallops 25

    Lemon beurre blanc sauce

  • Steak Oscar 21

    Bavette Wagyu wrapped around asparagus, grilled, topped with Dungeness crab and Béarnaise sauce


SPECIALTY SALADS

  • Traditional Caesar Salad 6 / 9

    Romaine, Parmigiano Reggiano, garlic herb croutons
    Enhancements
    Salmon 16 | Chicken 10 | Shrimp 12

  • Seafood Louie 35

    Grilled King salmon, crab meat, poached shrimp, hard-cooked egg, grape tomatoes,avocado, and Louie dressing

  • The Clearwater Signature Baby Mix Greens Salad 6 / 9

    Candied hazelnuts, honey crisp apple and shaved Parmesan cheese, Champagne pear vinaigrette

  • Spinach Salad 9 / 16

    Baby spinach, red onions, grape tomato, egg, smoked bacon, Parmigiano Reggiano cheese, balsamic vinaigrette


 

SEAFOOD

Served with your choice of house salad or a cup of soup of the day

  • Wild Alaskan Halibut 43

    Butter and thyme pan-roasted Alaskan Halibut, lemon asparagus risotto, salt & vinegar crisp onions

  • Dungeness Crab Cakes 48

    Pan seared, spicy garlic aioli, seasonal vegetable

  • Crab Stuffed Colossal Shrimp 49

    U15 shrimp, Dungeness crab, oven roasted, lobster-infused risotto, Béarnaise sauce, chive oil

  • Lobster Tail market price

    Cold water tail, oven roasted, with lemon drawn butter

  • Grilled King Salmon 47

    Wild King salmon, Yukon Gold mashed potatoes, wild mushroom ragout and lemon beurre blanc sauce


CULINARY CREATIONS

  • Steak Thermidor 59

    Sanchoku Wagyu tenderloin, lobster medallions, Thermidor butter, Dauphinoise potatoes, asparagus

  • Jidori Chicken Oscar 40

    Free-range airline chicken breast, pan seared, Dungeness crab, asparagus, Yukon Gold mashed potatoes, Béarnaise sauce

  • Braised Wagyu Short Rib 42

    Slow braised Wagyu short rib, roasted mushroom and Marzano tomato ragout, white cheddar polenta, red wine demi-glace sauce

  • Clearwater Prime Steak Burger 22

    10oz Snake River Farms Wagyu patty, Beecher’s Flagship white cheddar, caramelized onions, tomato, wild arugula, Dijonnaise, griddled brioche bun, Parmesan garlic fries


 

PASTA

Served with choice of house salad or soup of the day and garlic sourdough crostini

  • Cajun Chicken Linguini 28

    Cajun seared Jidori airline chicken breast, onions, tomato, Parmesan, linguini tossed with Creole alfredo sauce

  • Steak Cavatappi 45

    Grilled premium Bavette Wagyu steak, cavatappi pasta, Cambozola cream, caramelized Cippolini onion, wild mushrooms, demi-glace sauce

  • Shrimp & Scallop Gnocchi 42

    Wild U15 fair-trade blue shrimp, diver sea scallops, lemon cream, asparagus tips, gnocchi


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    STEAKS & CHOPS

    Our curation of premium Wagyu steaks boasting the highest levels of marbling, rich buttery taste, and tender texture for a memorable steak dinner
    Served with Dauphinoise potatoes, seasonal vegetables, and your choice of salad or soup of the day

  • Rib Eye 68

    14oz cut of Snake River Farms Wagyu

  • Top Sirloin 46

    10oz center cut of premium Australian Wagyu

  • Filet Mignon 55

    8oz cut of Snake River Farms Wagyu

  • New York 53

    14oz cut of Double R Ranch Prime-Grade New York Striploin

  • Butcher’s Cut 39

    8oz cut of MS9 Australian Bavette Wagyu

  • 14oz Bone-in Pork Chop 38

    Salmon Creek Farms grilled Duroc pork chop, balsamic brown sugar marinade, maple honey herb compound butter

  • Prime Rib

    Every rib roast is specially selected, then aged and roasted for natural tenderness, served with au jus

    Traditional, our traditional and most popular cut 40
    Large, an extra-thick portion 48

  • Enhancements

    5oz or 12oz Lobster Tail market price
    Shrimp Scampi 12 | Crab Cake 8 each | Seared Scallop 8 each
    Oscar Style 16 | French Onion Style 6 | Blue Cheese Gratin 6

    Sauces
    Béarnaise | Bordelaise | Chimichurri | Peppercorn


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    SHAREABLE SIDES

    • Asparagus 3/ 6
    • Dauphinoise Potatoes 5
    • Northwest Baked Potato 6
    • Pork Belly Brussels Sprouts 5
    • Garlic Parmesan Fries 5
    • Smoked Gouda Cavatappi & Cheese 8/12
    • Lobster Cavatappi & Cheese 15/ 22
    • Yukon Gold Mashed Potatoes 4 / 6
    • Sautéd Mushrooms 8 /11
    • Sautéd Spinach 5 / 8

    Cooking Styles

    Steaks are cooked to the following:

    • Rare – Cool dark red center
    • Medium Rare – Warm red center
    • Medium – Bright pink center
    • Medium Well – Strip of light pink in center
    • Well – Brown throughout

    Additional time may be required to cook a large steak or any steak with a bone to medium well or well done. We recommend well done filet mignon to be “butterflied”. Consuming raw or undercooked meats, poultry, seafood or shellfish may increase your risk of food-borne illness. $15 corkage fee. Prices do not include sales tax.