Bentley's Spring Seafood Fest

Bentley's Grill Presents:

Spring Seafood & Wine Festival

During the Month of April

Featuring Wild Northwest Seafood

Smoked Salmon Roll

NW Smoked Salmon, Tobiko, Cucumber and Scallion Sushi Roll with Wasabi and Ginger

7.95

Momokawa Diamond Sake, 200ml Bottle10.00

Crab, Spinach and Artichoke Calzone

Mozzarella cheese, Roasted Garlic Cream, Spinach, Dungeness and King Crab Meat,

Artichoke Hearts and a touch of Curry, baked golden in a Crispy Crust

15.95

Bethel Height’s Pinot Gris 8 gls / 32 btl

Chefs Cove Oysters

served on the half shell

10.95

Moet & Chandon White Star 187ml Bottle 16.00

Crab Stuffed Mushrooms

Roasted Mushroom Caps filled with Dungeness, Rock Crab and Boursin Cheese

8.95

Andrew Rich “Croft Vineyard” Sauvignon Blanc 11 gls / 41 btl

Quinault Razor Clams

Breaded and grilled golden, finished with a Lemon Caper Beurre

Blanc, served with Rice Pilaf and Fresh Vegetables

18.95

A to Z Riesling 6.50 gls / 26 btl

Miso Ling Cod

Baked Fillet of Ling Cod Marinated in Lime and Chiles, Glazed with Miso Mustard

Sauce and served with Pineapple Macadamia Nut Rice and Pea Shoot “Salad”

24.95

Willamette Valley Vineyards Riesling 6 gls / 22 btl

Crab Stuffed Petrale Sole

Pan Roasted Fresh fillets of Oregon Petrale Sole filled with King and Dungeness Crab, napped with Lemon Dill Sauce and served with Wild Rice Pilaf and Seasonal Vegetables

22.95

Abacela Viognier, OR 10 gls / 40 btl

King Salmon with Grapefruit Sauce

Fillet of Wild Chinook finished with a Tangy Grapefruit Sauce, topped with

Arugula Salad and served over Wild Rice Pilaf with fresh Asparagus

23.95

Andrew Rich “Croft Vineyard” Sauvignon Blanc 11 gls / 41 btl

Columbia River Sturgeon

Sauteed Wild Sturgeon fillet finished with Riesling Sauce, served with

Roasted Chioggia Beets and Leek Risotto

24.95

Chateau Ste. Michelle “Eroica” WA 13 gls /49 btl

Alaskan Halibut with Sweet Pepper Risotto

Stuffed Squash Blossoms and Saffron Sauce

24.95

Ponzi Rose of Pinot Noir, OR 6.50 gls / 26 btl