Waterfire Menu

Starters

HOKEY POKE ROLL*
fresh ahi tuna poke, cream cheese, avocado, pickled asparagus and mango rolled in seasoned sushi rice and nori then tempura flash-fried, served with pickled ginger, wasabi, tamari, sushi sauce and sriracha aioli, garnished with cowboy candy jam and micro-radish sprouts 15

CHEF DERRIN'S SIGNATURE CRAB CAKES
a perfect blend of fresh Dungeness crab, vegetables, herbs and spices folded with a savory custard and panko, oven roasted then served with corn succotash, spiced tomato jam and garlic aioli 17

GORGONZOLA WAGYU BEEF KABOBS *
wood-grilled, marinated beef kabobs served with gorgonzola and chive potato croquette, gorgonzola cream and balsamic reduction 17

 STICKY LEMONGRASS CHICKEN WINGS
1 pound of crispy, flash-fried chicken wings tossed in a sweet chili-lemongrass glaze, garnished with scallions, Fresno chilis and toasted peanuts 15

TANDOORI HUMMUS
creamy chickpeas, tahini and spices served with grilled naan, roasted pumpkin seeds, roasted garlic cloves, spiced chickpeas and curry oil 14
Sub roasted cauliflower for naan 2

THE WF CALAMARI
flash-fried, crispy calamari tossed in a basil agrodolce and garnished with pickled peppers 13

KOREAN CAULIFLOWER
golden, flash-fried tempura cauliflower tossed in a maple-gochujang sauce, garnished with toasted sesame seeds and scallions 12

TEMPURA SHRIMP & ASPARAGUS
crispy tempura white gulf shrimp and asparagus served with sweet chili sauce 14

 THAI CHICKEN LETTUCE WRAPS
sautéed chicken, carrots and napa cabbage tossed in our sweet chili ponzu then garnished with basil, jalapeño and crispy glass noodles, served with hybrid romaine-iceberg lettuce cups, chili crisp and sweet chili sauce 15

THAI CHICKEN NACHOS
crispy wontons topped with melted three-cheese blend, ponzu, Thai marinated chicken, peanut sauce, wasabi slaw, basil, jalapeño and roasted peanuts 14

Soup & Salads

SMOKED SALMON CHOWDER
house-cured and hardwood-smoked salmon, sautéed bacon, celery, onion, garlic, diced red potatoes, corn and thyme in a creamy shellfish broth
cup 8 |bowl 14

STARTER GARDEN SALAD
baby greens, shredded carrots, cherry tomatoes and focaccia croutons with your choice of dressing 8

STARTER CAESAR SALAD
crispy romaine with house-made Caesar dressing, focaccia croutons, parmesan and lemon 8
grilled chicken breast + 8 | 6 grilled shrimp + 10 | Dungeness crab + 16 | picked lobster meat + 16

 WATERFIRE WEDGE *
artisan romaine-iceberg, Cosmic Crisp apples, blue cheese crumbles, roasted hazelnuts and bacon with blue cheese dressing and chives
half 11 |full 18
grilled chicken breast + 8 | 6 grilled shrimp + 10 | Dungeness crab + 16

ENTRÉE CAESAR SALAD *
cut romaine hearts, house-made Caesar dressing, focaccia croutons, shaved parmesan cheese and lemon 12
grilled chicken breast + 8 | 6 grilled shrimp + 10 | Dungeness crab + 16 | picked lobster meat + 16

WAGYU STEAK SALAD *
marinated and wood grilled American wagyu spider steak, served on cut romaine hearts tossed with blue cheese dressing, avocado, chopped egg, bacon, cherry tomatoes and blue cheese, garnished with crispy fried onions and balsamic reduction 28

 TEQUILA SHRIMP OAXACA CHOP CHOP
tequila-marinated and grilled, wild, white gulf shrimp, roasted bell peppers, black bean and corn salsa, scallions, Oaxaca cheese and chopped romaine tossed with roasted poblano green goddess dressing, garnished with avocado, tortilla chips, grilled lime and jalapeño 28

 HAWAIIAN AHI POKE BOWL *
sashimi grade, Hawaiian Island-style, big-eye ahi poke, diced mango, avocado, roasted macadamia nuts, marinated cucumber, watermelon radish, edamame and fried hemp hearts on seasoned sushi rice with sriracha aioli, sushi sauce and taro chips 23

 STEAKS & Seafood

12 OZ. SIGNATURE RIB-EYE 45
8 OZ. FILET MIGNON 39
8 OZ. TOP SIRLOIN 30
WAGYU MEDALLIONS 32
24 OZ.COWBOY RIB STEAK 65

Choose one from each group:

• BRANDY PEPPERCORN
• GORGONZOLA CREAM
• VEAL DEMI GLACE
• SAUCE BÉARNAISE
• CHIMICHURRI

• SUCCOTASH
• GRILLED ASPARAGUS
• GARLIC-BACON SPINACH
• FRENCH GREEN BEANS

• PARMESAN RISOTTO
• ROASTED POTATO HASH
• FRENCH FRIES
• GARLIC WHIPPED POTATOES

Make it a Surf & Turf
grilled lobster tail 42 | 3 oz. Dungeness crab 16 | 4 jumbo shrimp 12 | 6 grilled shrimp 16 | 2 Dungeness Crab Cakes 18 

GRILLED HIBACHI STEAK*
wood-grilled, Asian herb-marinated Snake River Farms American wagyu spider steak with roasted garlic whipped potatoes, tempura asparagus, sesame sautéed bean sprouts and portobello mushrooms, finished with a ginger ponzu 32

 APPLEWOOD GRILLED KING SALMON *
regarded as the best salmon in the world, miso marinated and lightly blackened king salmon filet grilled over applewood, served with unagi sauce, coconut beurre-blanc, lomi tomatoes, shiitake risotto and avocado puree 32

 TOGARASHI SEARED HAWAIIAN BIG EYE AHI TUNA *
sashimi-grade ahi dusted in Japanese 7-spice, seared rare and served with fresh pineapple salsa, basil fried rice, grilled asparagus, ponzu and beurre blanc 32

 POLYNESIAN SHRIMP CURRY
sautéed wild white gulf shrimp, sweet onion, red bell peppers and shiitake mushrooms tossed in a mild yellow coconutcurry, served with steamed jasmine rice, mango chutney, fried shallots, roasted macadamia nuts, scallions and coconut28
omit shrimp to make this vegan

CRAB CAKES
Chef Derrin's signature Dungeness crab cakes with smoked tomato fondue, garlic aioli and beurre blanc on roasted garlic whipped potatoes and garlic green beans 32

GRILLED MAHI-MAHI
lightly blackened, pan-roasted, coconut-lime-marinated Hawaiian mahi-mahi on Kahlua pork-Thai basil fried rice, served with seared baby bok choy, coconut beurre blanc and sushi sauce then garnished with pineapple salsa, toasted macadamia nuts, orchid and taro root chips 28

DUNGENESS CRAB PAPPARDELLE
fresh Dungeness crab, sautéed garlic, heirloom cherry tomatoes, asparagus, crushed red chili and roasted lemon, tossedwith tarragon beurre blanc and fresh pappardelle pasta 34

CASUAL

COUNTRY FRIED STEAK
herb and flour coated, golden flash-fried, American wagyu cube steak served with creamed gravy, garlic whipped potatoes and corn succotash 26

CHICKEN MARSALA
tender, flour-dusted, pan-roasted chicken breast with wild mushroom-marsala pan sauce, roasted garlic whipped potatoesand grilled broccolini 24

MAC & CHEESE
cavatappi pasta and four-cheese sauce topped with melted cheese and golden, truffled panko crumbs 20
Mama Lil's peppers + 4 | bacon + 4 | grilled chicken + 8 | crispy chicken 8 | 3 oz. Dungeness crab + 163 oz. picked lobster meat + 16

BUCATINI CARBONARA
sautéed bacon, shallots, peas and basil tossed with bucatini pasta tossed in a yolk-finished parmesan cream sauce,garnished with fresh grated parmesan cheese, cracked black pepper and fried basil 21
grilled chicken breast + 8 | 6 grilled shrimp + 10 | 3 oz. Dungeness crab + 16 | 3 oz. picked lobster meat + 16

WATERFIRE FISH FRY
beer battered true Alaskan cod and wild white gulf shrimp served with dill tartar sauce, wasabi-apple slaw, cocktail sauce,malt vinegar reduction and beer-battered fries 24

BLACKENED FISH TACOS
blackened Alaskan cod, lemon slaw, Baja sauce, pico de gallo and cotija cheese on griddled corn tortillas, served with freshchips, guacamole and salsa ranchera 22
shrimp - 24

Burgers & Sandwiches

WF AMERICAN WAGYU BURGER *
applewood-grilled 1/2-pound American wagyu patty, aged white cheddar cheese, garlic aioli, tomato jam, lettuce, tomato and red onion on a griddled brioche roll, served with beer-battered fries 22
sub grilled portobello 0 | add 1/2- pound patty 10 | add sautéed mushrooms 3 | add fried egg 3 | add caramelized onions 2sub GF bun 2

WATERFIRE FRENCH DIP *
24-hour, slow-cooked American gold label wagyu roast beef, sautéed mushrooms, caramelized onions and provolone cheese on a griddled French roll, served with au jus, creamy horseradish and beer-battered fries 22

BRISKET REUBEN
slow-smoked beef brisket, sweet onion-bacon relish, Yakima Valley Cosmic Crisp apple kraut, Swiss cheese and thousand island dressing on toasted marble rye, served with beer-battered fries20

KOREAN HOT CHICKEN SANDWICH
flour-dusted and flash-fried chicken breast glazed in a gochujang BBQ sauce, topped with melted provolone on a griddle brioche bun, with sriracha aioli, pickles and hoisin-apple slaw, served with rosemary fries 21

*Raw or undercooked food may increase your risk of food-borne illness.

We will do our best to modify menu items in order to meet dietary restrictions.