Waterfire Menu

Starters

AHI TATAKI
togarashi dusted and seared rare, bluefin tuna tataki, set on crispy sushi rice and avocado-miso crema with ponzu, sriracha aioli, toasted hemp hearts, sushi sauce and ponzu gel 14

KOREAN CAULIFLOWER
golden, flash-fried tempura cauliflower tossed in sweet maple gochujang sauce, garnished with toasted sesame seeds and scallions 14

THAI CHICKEN NACHOS
crispy, fried wontons topped with Thai-marinated, slow-cooked ponzu chicken, melted provolone and white cheddar cheese, peanut sauce, wasabi slaw, basil and jalapeños 16

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

WICKED SHRIMP
sautéed shrimp, andouille sausage, garlic, jalapeños, crushed red chili, bell peppers and onions, deglazed with white wine and lobster stock then mounted with butter and served with crusty garlic bread 16

DUNGENESS CRAB RANGOONS
fresh Dungeness crab mixed with cream cheese, scallions, ginger and white pepper, stuffed into golden fried wontons skins and served with sweet chili sauce 18

THE OG WF CALAMARI
crispy, flash-fried calamari tossed in a Mediterranean agrodolce with Mama Lil's peppers, capers, green olives and parsley 16

GORGONZOLA AMERICAN WAGYU BEEF KABOBS *
wood-grilled, marinated, Snake River Farms American wagyu beef kabobs served with a gorgonzola-scallion potato croquette, gorgonzola cream and balsamic reduction 19

SEARED POTSTICKERS
ground pork, vegetables, aromatics in a dumpling wrapper, seared and steamed, set in a ginger ponzu with a gochujang glaze and toasted sesame seeds 14

Soup & Salads

SMOKED SALMON CHOWDER
house-cured, applewood-smoked salmon, sautéed bacon, celery, onion, garlic, diced red potatoes, corn and thyme in a creamy shellfish broth cup 9 | bowl 15

STARTER GARDEN SALAD
baby greens, shredded carrots, cherry tomatoes and focaccia croutons with your choice of dressing 7

STARTER CAESAR SALAD 8
crisp romaine with house-made Caesar dressing, focaccia croutons, parmesan and lemon
grilled chicken breast + 8 | 6 grilled shrimp + 10 | Dungeness crab + 20

AHI POKE BUDDHA BOWL* 20
traditional Hawaiian blue fin ahi poke on seasoned sushi rice with avocado, and cucumber, garnished with sriracha aioli, sushi sauce, tempura crumbs, wakame, scallions, toasted sesame seeds and hemp hearts served with golden taro chips

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 + 10 | 6 grilled shrimp + 10 | Dungeness crab + 20 | hibachi steak + 22

ENTRÉE CAESAR SALAD * 18
cut romaine hearts, house-made Caesar dressing, focaccia croutons, shaved parmesan cheese and lemon grilled chicken breast + 10 | 6 grilled shrimp + 10 | Dungeness crab + 20 | hibachi steak + 22 | salmon + 20

AMERICAN WAGYU STEAK SALAD
marinated, wood-grilled American wagyu spider steak, mixed greens, cherry tomatoes, avocado, blue cheese, bacon and chopped egg, tossed with our blue cheese dressing, garnished with crispy onions and balsamic reduction 29

THAI CHICKEN SALAD 23
marinated and pulled Thai chicken breast, mango, cashews, cucumber, carrots, basil, cilantro, mint, jalapeño, mixed greens and napa cabbage tossed with a sesame-chili vinaigrette then set on a glazed giant wonton and garnished with crispy rice noodles
sub 5 grilled jumbo shrimp 28 | sub grilled American wagyu spider steak 32

Sandwiches

WF AMERICAN WAGYU CHEESEBURGER * 21
half-pound applewood-grilled, American wagyu patty, garlic aioli, spiced tomato jam, aged white cheddar cheese, shaved lettuce, tomato, and pickled red onion on a griddled brioche bun, served with golden beer battered fries
add a patty + 8 | sautéed mushrooms + 2 | fried egg + 2 | caramelized onions + 2 | sub GF bun + 2 | bacon + 4

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

FIRE & TIDE CRISPY HALIBUT SANDWICH
fresh Alaskan halibut dipped in tempura style beer batter then flash-fried to a crispy, golden brown, served on a buttered brioche bun with avocado mousse, pickles, tomato, cucumber-chili Asian slaw and bang-bang aioli, served with miso salt fries and miso aioli 24

 STEAKS & Seafood

12 OZ. SIGNATURE RIB-EYE 48
8 OZ. FILET MIGNON 49
8 OZ. TOP SIRLOIN 29
4 OZ. FILET MIGNON 25

Choose one from each group:

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

• PARMESAN RISOTTO
• ROASTED POTATO HASH
• FRENCH FRIES
• WHITE TRUFFLE-GARLIC POTATOES

• GARLIC-BACON SPINACH
• FRENCH GREEN BEANS
• GARLIC MUSHROOMS
• WOOD GRILLED ASPARAGUS

make it an "Oscar" style + 20 | 4 jumbo shrimp +12 or 6 jumbo shrimp + 18

GRILLED HIBACHI STEAK*
wood-grilled, Asian herb-marinated Snake River Farms American wagyu spider steak, roasted garlic and white truffle-whipped potatoes, tempura asparagus, sautéed sesame bean sprouts and portobello mushrooms, finished with ginger ponzu 28

APPLEWOOD GRILLED KING SALMON *
award-winning Big Glory Bay king salmon is applewood grilled and served with parmesan risotto, French petite green beans, dark cherry compote and chardonnay beurre-blanc 32

PAN SEARED HALIBUT
a seasonal favorite in the northwest, this one is dusted in seasoned potato starch and pan roasted to a golden brown, served with crispy smashed Yukon gold potatoes, tossed in charred scallion aioli, summer corn succotash, grilled broccolini, Yuzu beurre-blanc, miso-brown butter and pickled mustard seeds 32

TOGARASHI SEARED HAWAIIAN AHI TUNA *
sashimi-grade, ahi dusted in Japanese 7-spice, seared rare and served with fresh pineapple salsa, Thai basil fried rice, tempura asparagus, ponzu and beurre blanc 29

DUNGENESS CRAB AND KAHLUA PORK FRIED RICE
sautéed mushrooms, onions, bell peppers, and short-grain rice, tossed with egg, scallions, basil, Dungeness crab, pulled Kahlua pork and our sweet soy glaze, garnished with nuoc cham bean sprouts, Asian herbs, toasted cashews and gochujang barbeque sauce 32

CRAB CAKES
Chef Derrin's signature Dungeness crab cakes on roasted garlic, truffle-whipped potatoes with wood-grilled asparagus, spiced tomato jam, garlic aioli and chardonnay beurre-blanc 32

SHRIMP SCAMPI
white gulf shrimp, sautéed with garlic, heirloom cherry tomatoes, crushed red pepper flakes and roasted lemon tossed in a white-wine-butter sauce, served over white truffle and garlic-whipped potatoes with wood-grilled asparagus 29

CASUAL

CHICKEN PICCATA
marinated, pan-roasted chicken breast served with a lemon-caper butter sauce over garlic and black pepper capellini pasta, served with wood-grilled asparagus 25

HALIBUT AND CHIPS 28
two pieces of Alaskan halibut, hand-dipped in house white lager beer batter, served with beer battered fries, house-made malt vinegar reduction, tartar sauce and coleslaw 
sub cod 24

CASHEW CHICKEN
tender, flash-fried, chicken tenderloins, sautéed red bell pepper, sweet onion, Fresno chilis and mushrooms tossed in a Shaoxing wine-cashew sauce, served with fragrant jasmine rice, basil and toasted cashews 24

WHITE TRUFFLE MAC & CHEESE 18
cavatappi pasta tossed with four-cheese sauce, topped with melted cheese and golden, truffled panko crumbs cowboy candy jalapenos + 4 | bacon + 4 | grilled chicken + 10 | crispy chicken + 10 | Dungeness crab + 20

SUMMER CHICKEN FETTUCCINE ALFREDO 24
sautéed heirloom cherry tomatoes, roasted mushrooms and fresh fettuccine pasta tossed with our rosemary-garlic parmesan cream sauce and served with wood-grilled chicken breast, garnished with basil oil and parmesan crisp 
sub 6 grilled shrimp + 4 | sub 4 oz. Dungeness crab + 15 | Sub Grilled Hibachi + 10

PACIFIC BAJA BANG BANG FISH TACOS 24
fresh Alaskan halibut, tempura dipped and golden, flash-fried, served on wood-grilled corn and flour blend tortillas with avocado-miso crema, Bang Bang sauce, cucumber-chili Asian slaw and pineapple salsa 
sub shrimp + 4

*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.