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Blackened Ahi Steak Sandwich

Blackened Ahi Steak Sandwich

Ingredients

For the Wasabi Aioli

  • 1 Cup mayonnaise
  • 2 Tablespoons wasabi paste
  • 2 Tablespoons tamari soy sauce
  • 1 Tablespoon fresh lime juice
  • 1 Tablespoon freshly frated ginger

For the Sandwich

  • 4 Saku tuna steaks (5 ounces each)
  • Salt and freshly ground black pepper
  • 2 Cups daikon radish sprouts
  • 4 sweet rolls, such as Kings Hawaiian Buns
  • 1 fresh avocado, sliced
  • Oil, for searing
  • 4 slices beefsteak tomato

Directions

For the Wasabi Aioli

Blend the mayonnaise, soy sauce, wasabi, ginger, and lime juice in a food processor until smooth.

For the Sandwich

Sprinkle the tuna with salt and pepper, heat a little oil in a sauté pan, and then add the tuna steaks and sear to rare. (You can also use a grill pan on the stovetop instead.)

Slice each tuna steak into 7 thin strips and set aside. Set the rolls on four plates, spread 1 ounce of the wasabi aioli on the top of each bun, and place some tuna slices on the button of each bun. Then top with daikon sprouts, a slice of tomato, some avocado slices, and the top bun. Then take a bite!

Nutritional Facts

Servings4

Calories Per Serving817

Folate equivalent (total)128µg32%

Riboflavin (B2)0.4mg21.5%


Blackened Ahi with Dipping Sauce

Try this delicious recipe from the Electric Kitchen!

  • 8 ounces ahi fillet, cut into 1-inch blocks
  • 1/4 cup wasabi
  • 1 package nori sheets
  • 1 jar (1.9 ounces) furikake (Japanese seasoned seaweed mix)
  • 2 ounces white sesame seeds
  • 1 package panko
  • 2 cups mochiko
  • 4 eggs, beaten
  • Vegetable oil for frying
  • 1 cup peeled and diced daikon
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 3 tablespoons hot sesame oil
  • 1/2 cup mirin
  • 1 1/2 cups low sodium shoyu

Furikake Seared Ahi

Every now and then I have a craving for ahi tuna, either as sashimi or seared. Although Hawaii has an abundance of fresh fish, it’s not always available at the markets. Most of the premium fish is sold to restaurants who then charge premium prices. But don’t get me wrong. You’ll never have to drag me out of the house to go out to dinner. I’m always available.

Our local Whole Foods market has a small seafood section that I normally don’t pay much attention to. Instead, I head to the meat department to check out their wonderful steaks. One day as I was shopping, I noticed beautiful sashimi grade ahi blocks at the seafood counter. I couldn’t resist buying one, even though I paid dearly for it. John sliced the ahi into perfect pieces and we enjoyed it sashimi-style with wasabi soy sauce. It was delicious. So now when I go to Whole Foods, I pay more attention as I walk by their seafood section. If I see beautiful ahi, I buy it.

In Hawaii, everyone has their favorite ways of preparing this luscious fish. Here is one of mine. I coat the ahi with a bit of canola oil, season it with kosher salt and freshly ground pepper, then dredge it in furikake. There are no measurements for this simple dish, just a short list of ingredients.

Furikake? Delicious sprinkled over hot rice. My favorite furikake is simple. Seaweed, white and black sesame seeds and a bit of seasoning.

Furikake Seared Ahi

Ingredients

about 3/4 pound sashimi grade ahi block

freshly ground black pepper

Kikkoman wasabi sauce or a mixture of wasabi paste and soy sauce

Preparation

Lightly coat the ahi with canola oil and season with kosher salt and freshly ground black pepper. Sprinkle a generous amount of furikake over the ahi, pressing gently to coat all 4 sides well.

Place a small sauté pan over medium-high heat. Add 2 – 3 teaspoons of canola oil and swirl to coat the pan. Once the pan is hot and you see a few wisps of smoke, add the ahi block to the pan and sear about 1 minute per side, or until desired doneness is reached. The ahi should be rare in the center.

Remove ahi to a cutting board. Let rest for a few minutes then slice ahi into 1/3 inch thick pieces. Serve with wasabi sauce or wasabi soy sauce, a bowl of steaming rice and homemade takuan.


Is it safe to eat raw ahi tuna?

If you&rsquore nervous about eating raw fish, you should use your best judgement. You can always choose to cook these ahi tuna steaks all the way through to be well-done.

But tuna steaks are usually served seared on the outside and raw on the inside. Look up any seared ahi tuna recipe and you will see that it is almost always cooked this way. If you order it a restaurant, it&rsquos bound to be cooked medium-rare as well.

I&rsquod recommend getting over your fears and jumping on this bandwagon (unless you&rsquore pregnant or have another medical reason not to consume raw fish). Fully cooked tuna can be a bit dry (like its canned counterpart), but when the outside is a crispy, salty, savory layer and the inside is a supple, soft, tender layer, it enhances the taste so much and the texture is amazing.

Plus, many of the bacteria that makes raw foods more risky to eat is usually found on the surface of the foods. If you sear the outside, as in this recipe, you&rsquore killing off the bacteria that may make you sick. Same goes for a good seared steak.


The best way to determine how long your homemade mix will last is to check the expiration dates of the ingredients going into it! Because this is just a mix of dry spices and herbs, combining them should have no negative effect on their longevity.

The only exceptions being if the mix somehow gets moisture into it or is contaminated in any way in which case, it should be discarded immediately.

Keep the mix sealed, in an airtight container at room temperature in a cabinet, drawer, or the pantry.


Blackened Ahi Steak Sandwich - Recipes

RELATED RECIPE COLLECTIONS

Light the grill while tuna is marinating. Once coals are white (30 minutes) spread them and clean the grill, then wipe with oil so steaks don't stick.

Grill for 4 minutes or less per side for 1 inch steaks, depending on how you like them. Steaks should be firm with pink in the middle. If you prefer steaks to be more rare, grilling time should be 2 1/2 minutes on each side.

Recommended Side dishes: Serve with white and long grain wild rice (We used Vigo) and grilled yellow squash cut lengthwise, sprinkled with Sea Salt and pepper squash and drizzled with Extra Virgin Olive Oil. Use the same marinade as for the tuna. For grilled squash, brush with marinade frequently during grilling, and grill until just tender.


Ahi Tuna Tacos

Ahi Tuna Tacos loaded with cabbage, cilantro, radishes and topped with a spicy Sriracha mayo. A quick and easy meal that’s ready in under 20 minutes!

I am a huge taco lover. Wrap anything up in a toasted flour tortilla and odds are i’ll eat it. These Ahi Tuna Tacos are amazing! Loaded with fresh ingredients: cilantro, radishes, cabbage and topped with seared ahi tuna. These Ahi Tuna Tacos can be made in under 20 minutes! Feel free to substitute your favorite veggies. I like anything that adds a bit of a crunch to these tacos!

The best part of these tacos is the Sriracha mayo. It’s creamy, spicy and the perfect compliment to the tuna. Adjust the amount of Sriracha you add to taste. I like it on the spicy side so I always add more.

The tuna gets seared in a hot pan until it gets a golden brown crust. Then it gets sliced into super thin slices. It’s melt in your mouth tender and full of flavor! Here’s what you’ll need to make these Tuna Tacos:


The Homemade Mango Salsa

I’ve been making my own variations of salsa at home for a very long time. Homemade salsa is so easy and you really only need a few staple ingredients – onion, tomato, lime, salt, and cilantro. Then if you want, you can get a little crazy by adding in some fresh fruit like mango or pineapple or even grapefruit !

In my option, salsa shouldn’t be complicated and often store-bought salsa contains so many unnecessary ingredients and has a bit of a weird consistency so I love to make my own as often as possible. Several years ago a roommate of mine snapped a photo of me which we still laugh about to this day. I was in the kitchen, making homemade salsa, with a pair of snowboarding goggles on (my trick to stop the onion tears!!). I looked silly, but the salsa I was making was damn good, I guarantee that!

The seared ahi tuna is seasoned with just salt, pepper, and a touch of taco seasoning (or you could use lemon pepper which is delicious too!), so the flavours are subtle and mix perfectly with the fresh mango salsa in these ahi fish tacos. While typically ahi tuna can be eaten raw (if it’s fresh sushi grade), I do like to sear the tuna with just a little bit of olive oil in a pan, searing just the outside of the tuna steak and leaving the inside raw.

This takes literally less than five minutes which is another reason this dish is perfect for busy nights or when you need a meal on the table fast!

Along with the simple seared ahi tuna and the mango salsa I added sliced avocado, fresh chopped cilantro, and a little drizzle of a spicy mayo I made easily by combining some light olive oil mayonnaise with Valentina hot sauce and a touch of honey.

These ahi fish tacos have a perfect combination of savory and sweet and they are also very nutritionally balanced with an even ratio of carbohydrates from the tortilla shells and salsa, protein from the ahi tuna, and healthy fats from the avocado. They even contain over 15g of fibre per 2 tacos. That’s what I call nourishing!

Are you with me when it comes to tacos in the summer?? What’s your favorite kind of taco? Homemade, restaurant, drive-thru? Tell me about it in the comments section and be sure to pin the photo below the recipe to save this post for later!


Georgie’s Menus

Build your own Omelet | A three egg omelet with Tillamook® Cheddar. 12.25
Add 1.50 ea. | onion, tri-color bell peppers, diced tomato, fresh spinach, or jalapeño.
Add 2.50 ea. | diced link sausage, diced chicken, or mushrooms.
Add 2.75 ea. | minced ham, bacon.
Add 3.50 ea. | shrimp or scallops. | Dungeness Crab Add 12.00

FROM the GRIDDLE |

Served with butter and syrup.

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Belgian Waffle | A crisp, sweet, golden waffle. 8.25
Add 2.25 ea. | pecans, fresh bacon bits, blueberries, or fresh strawberries.

Croissant French Toast| A sliced croissant dipped in a cinnamon custard batter, griddle-cooked, then lightly dusted with powdered sugar. 13.25

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Hearty Oatmeal | Soaked in milk and served with brown sugar and cream. 5.25

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Assorted Cold Cereals | Ask your server for today’s selections. 3.95

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Vegetarian Scramble| Three eggs scrambled with tomato, green onion, bell peppers, broccoli, and asparagus. Your choice of Tillamook® Cheddar, Swiss, or Pepper Jack cheese. Served with a slice of toast and your choice of hash browns or country-fried potatoes with peppers and onion. 14.95

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Chicken Fried Steak and Eggs| You’ll need a big appetite and two plates for this one! Local cube steak with our own buttermilk breading, deep-fried to a golden brown and topped with country gravy. Served with a slice of toast, two eggs, and your choice of hash browns or country-fried potatoes with peppers and onion. 19.95

Sunday Morning – Prime Rib and Potato Hash | Local prime rib mixed with onions, peppers, and country-fried potatoes. Topped with two poached eggs and Tillamook® white Cheddar. Served with a slice of toast. Served Sunday morning only. 18.95

Joe’s Special | Grass-fed ground beef, fresh spinach, chopped onion, and scrambled eggs topped with Tillamook® Cheddar. Served with a slice of toast and your choice of hash browns or country-fried potatoes with peppers and onion. 17.25

Dungeness Crab Benedict | Two poached eggs on an English muffin topped with hollandaise sauce and Dungeness crabmeat. Served with your choice of hash browns or country-fried potatoes with peppers and onion. 25.25

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Corned Beef and Potato Hash | This is not the canned variety! Large chunks of slow-cooked local corned beef brisket mixed with onion, peppers, and country-fried potatoes. Topped with two poached eggs and Tillamook® white Cheddar. Served with a slice of toast. 16.25

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Vegetable Hash | Sautéed peppers, asparagus, onions, zucchini, broccoli, spinach, and country fried potatoes topped with two poached eggs. Served with a slice of toast. 12.95

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Georgie’s Wrap| A flour tortilla filled with bacon, sausage, onion, peppers, scrambled eggs, and melted Tillamook® Cheddar. Served with sour cream, Pico de Gallo, and your choice of hash browns or country-fried potatoes with peppers and onion. 15.95

Saratoga Wrap| A flour tortilla filled with bacon, egg, cream cheese, and green onion. Served with your choice of hash browns or country-fried potatoes with peppers and onion. 12.25

Coastal Wrap | Sautéed shrimp, scallops, peppers, onion, and scrambled eggs with chipotle cream cheese in a flour tortilla. Served with Pico de Gallo and your choice of hash browns or country-fried potatoes with peppers and onion. 18.95

Breakfast Croissant | A light and flaky croissant, split and layered with crisp bacon, ham, scrambled eggs, sliced tomato, and melted Tillamook® Cheddar. Served with your choice of hash browns or country-fried potatoes with peppers and onion. 16.25 | add 2.00 for avocado

BEVERAGES |

Soft Drinks & Iced Tea 2.95
Juice sm. 2.25/lg. 2.95
Thundermuck Coffee or Hot Tea 2.95
Milk (2% or non-fat) sm. 2.25/lg. 3.25
Bottled Root Beer or Ginger Ale 3.50
Hot Chocolate w/whipped cream 3.25
Lemonade 2.95
Strawberry or Raspberry Lemonade 3.25
Vanilla Almond Milk sm. 2.25/lg. 2.95

SIDES |

Biscuits & Gravy 4.95
Avocado Toast 6.95
Side Egg 2.00
Hash Browns or Country Fried Potatoes 3.25
Cinnamon Roll 3.95
Bacon 3.95

Sausage 3.75
Ham Steak 5.25
Fresh Fruit Cup 4.25
Fresh Biscuit, Toast or English Muffin 2.50
Yogurt 2.50
Croissant 3.00
Steamed Vegetables 3.25

*State law requires us to inform you that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. gbg.v.4.21 **menu items and prices subject to change

SALADS* |

Caesar Salad| Crisp chopped romaine-iceberg hybrid with traditional Caesar dressing, garlic croutons, and freshly grated Parmesan. 9.75 | wild salmon 24.95 | grilled chicken breast 15.25 | Dungeness crab 24.95 | local bay shrimp 16.25

Blackberry Barbeque Salmon Salad | A 6-oz wild salmon fillet pan-roasted then glazed with our house-made local marionberry BBQ sauce. Served on a bed of romaine-iceberg hybrid with seasonal fresh fruit and a side of honey-mustard dressing. 25.95

Chopped Cobb Salad | Diced chicken breast, hard-boiled egg, bacon, Blue cheese crumbles, avocado, green onion, tomatoes and finely chopped romaine-iceberg hybrid. Served with your choice of dressing. 17.25

Southwest Chicken Salad | Our slightly sweet and spicy Southwestern grilled chicken breast served over romaine-iceberg hybrid with peppers, sweet corn, black beans, tomatoes, avocado, and creamy chipotle-ranch dressing. Topped with crispy tortilla strips. 16.25

Georgie’s Seafood Louie | Dungeness crab and Newport Bay shrimp served with greens, hard-boiled egg, capers, avocado, tomatoes, and a side of Thousand Island dressing. 25.95

Asian Chicken Salad | Grilled chicken breast, toasted almonds, fresh greens, mango, Napa cabbage, and carrots. Tossed in our slightly spicy wasabi-soy dressing with Mandarin oranges and teriyaki sauce. 14.95

Blackened Chicken and Seafood Cobb | Local bay shrimp, blackened diced chicken breast, grilled wild salmon, fresh avocado, diced tomato, hard-boiled egg, and crisp bacon served over fresh greens with your choice of dressing. 23.95

Herb Encrusted Wild Salmon Salad | An herb encrusted 6-oz wild salmon fillet served on a bed of fresh greens with fruit salsa, pecans, mango, strawberries, Blue cheese, dried cranberries, and honey-mustard dressing. 24.95

Strawberry and Spinach Salad| Fresh spinach, strawberries, apples, caramelized pecans, feta cheese, tomatoes, cranberries, and beets tossed in blood orange-honey balsamic dressing. 14.25 | with grilled chicken breast 17.95

SPECIALTIES* |

Halibut Tacos | Panko breaded halibut in soft corn tortillas tossed with green and red cabbage and salsa verde.Topped with mango salsa and served with a side of chipotle ranch. one 10.25 | two 19.25

Flat Iron Steak | An 8-oz flat iron steak char-grilled to your specification and served with fresh vegetables and your choice of fries, potato salad, or coleslaw. 23.95

Diablo Seafood Pasta | Shrimp, crabmeat, wild salmon, and scallops tossed with fettuccine in a sweet and slightly spicy three-cheese cream sauce. Served with fresh Parmesan garlic bread. 25.95

Coconut Shrimp | Four shrimp in coconut breading with pineapple salsa and sweet-chili slaw. Served with your choice of fries, potato salad, or coleslaw. 16.25

Chicken Teriyaki Rice Bowl | Chicken breast simmered in our special ginger-garlic teriyaki sauce with broccoli, mushrooms, onion, and peppers. Served over steamed Jasmine rice. 15.95

Cod Fish & Chips | Fresh caught Northwest cod lightly coated with Japanese style breadcrumbs and deep-fried to a golden brown. Served with fries and tartar sauce. two 14.25 | three 17.25

Dungeness Crab Cakes | Two Dungeness crab mixed with spices and herbs, pan-fried to a golden brown and served with a side of lemon-lime aioli. Served with your choice of fries, potato salad, or coleslaw. 27.95

Seafood Sauté | Prawns, scallops, white fish, calamari, clams, and wild salmon sautéed in garlic, white wine, and butter. Served with fresh vegetables and Parmesan garlic bread. 25.95

Halibut Fish & Chips | Tender Pacific halibut fillets dipped in Georgie’s “What the Hef?” ale batter and deep-fried to a golden brown. Served with fries and tartar sauce. two 19.25 | three 23.25

Wild Salmon Fillet | A 6-ounce flame-broiled fillet of wild salmon. Your choice of olive oil and lemon, pineapple-salsa, or blackened. Served with fresh vegetables and your choice of fries, potato salad, or coleslaw. 24.95

Garlic and Lemon Basil Prawns | Six prawns sautéed with garlic butter, capers, pesto, and fresh chopped basil. Served with fresh Parmesan garlic bread. 16.95 | with linguini 20.95

Parmesan Chicken Penne | Parmesan encrusted chicken breast grilled until golden brown and served over penne pasta with Alfredo and marinara sauces. Served with fresh Parmesan garlic bread. 18.95

Diablo Bites | Tenderloin tips sautéed in a slightly spicier, less sweet version of our diablo sauce. Served with fresh Parmesan garlic bread. 19.95

BURGERS AND SPECIALTY SANDWICHES |

Presented with your choice of coleslaw, fries, or potato salad. Substitute sweet potato fries or onion rings for 3.00.

Georgie’s Grass-Fed Burger* 100% Oregon grass-fed and finished beef from High Desert Grass Fed Natural Beef ® . A half-pound burger char-grilled to your specifications with Tillamook® Cheddar, Swiss, Pepper Jack, or Jack cheese. Served with lettuce, tomato, and onion on a grilled pub bun. 17.95

Other Patty Options | Veggie 10.95 | Chicken Breast 10.95 | Portabella Mushroom 12.95
Add 2.00 ea. | Onion Rings, Jalapenos, Avocado, Sautéed Onions, or Sautéed Mushrooms | Add 2.25 | Bacon

Crispy Cod Sandwich| Fresh Northwest cod, lightly breaded and deep-fried until golden brown. Presented on a grilled pub bun with Tillamook® Cheddar and tartar sauce. 15.95

Grass-Fed Beef Sliders* | Three sliders with caramelized onion, mini onion rings, Tillamook® Cheddar, and Blue cheese mayo. 17.25

Reuben | Tender corned beef and German-style sauerkraut with melted Swiss cheese and Thousand Island dressing on grilled marbled rye bread. 15.95

Chicken Caprese Croissant | Grilled chicken breast served on a fresh croissant with bacon, lettuce, tomato, fresh Mozzarella, balsamic reduction, and our pesto mayo. 15.25

Oregon Albacore Tuna Melt | Grilled Albacore tuna salad, tomato, and melted Tillamook® Cheddar on grilled thick white bread. 15.95 | add avocado 2.00

Smoked Salmon Wrap | House smoked salmon, chopped Romaine, mango salsa, peppers, tomatoes, cream cheese, and Baja sauce wrapped in a flour tortilla. 16.95

Roasted Turkey BLT | Smoked bacon, sliced turkey breast, Jack cheese, lettuce, tomato, and mayo on toasted sourdough. 13.95 | add avocado 2.00

Roast Beef Melt | Sliced roast beef grilled with caramelized onion and peppers. Served on a Parmesan and garlic-buttered hoagie with melted Tillamook® white Cheddar. Served au jus. 15.95

DELI SANDWICHES|

Choose one from each of the following to create your sandwich. Served with fries, potato salad, or coleslaw.Substitute sweet potato fries or onion rings for 3.00.
SANDWICH OPTIONS |
Meats | Ham, Turkey, Roast Beef, Corned Beef, or Tuna Salad
Cheeses | Tillamook® Cheddar, Jack, Pepper-Jack, or Swiss
Breads | Whole Wheat, Sourdough, or White | whole sandwich 11.25 | half sandwich 8.25

CHOWDER, CHILI & SOUP |

Locally baked sourdough bread bowls.

Clam Chowder | Our New England-style clam chowder. bread bowl 10.95 | bowl 7.95 | cup 5.95

Prime Rib Chili | A savory combination of prime rib, black beans, dark chocolate, spices, chorizo, amber ale, and diced tomatoes topped with Tillamook® Cheddar. Served with a side of sour cream. bread bowl 13.95 | bowl 10.95 | cup 7.95
To Go: bowl 10.95 | cup 7.95

Soup of the Day | Made fresh daily. bread bowl 8.50 | bowl 5.50 | cup 4.50

Soup & Salad | A cup of our soup of the day served with either a house green salad or house Caesar salad. 10.50 | upgrade to clam chowder 11.25

VEGETARIAN & VEGAN |

Veggie Quesadilla | Sautéed fresh seasonal vegetables and melted Pepper-Jack cheese in a flour tortilla. Served with a side of Pico de Gallo, sour cream, and fresh salsa verde. 9.95

Vegan Salad | Spinach, strawberries, apples, pecans, black beans, tomatoes, cranberries, carrots, corn, quinoa and agave dressing. 11.95

Sautéed Vegetable Linguini | Sautéed zucchini and asparagus tossed with linguini, olive oil, diced tomatoes, white wine, fresh garlic, and spinach. Garnished with Parmesan and Asiago. Served with fresh Parmesan garlic bread. 14.95

Burrata Salad | Fresh Burrata cheese, sliced tomato, basil, pesto, and a blood orange balsamic reduction served with a side of marinara and fresh Parmesan garlic bread. 8.95 | with chicken 12.95

DESSERTS |

Marionberry Crisp | Local marionberries topped with a brown sugar, oatmeal, and butter crumble. Served warm with a scoop of Tillamook® Vanilla Bean ice cream. 7.95

Irish Cream Crème Brúlee | Our version of the classic. 6.95

White Chocolate Cheesecake | Baked in house with a cookie crumble crust. 7.95

Sorbet | Ask your server about today’s flavor. 4.95

BEVERAGES |

Soft Drinks & Iced Tea 2.95
Thundermuck Coffee or Hot Tea 2.95
Milk (2% or non-fat) sm. 2.25/lg. 3.25
Bottled Root Beer or Ginger Ale 3.50
Hot Chocolate w/whipped cream 3.25
Lemonade 2.95
Strawberry or Raspberry Lemonade 3.25
Milkshakes | Chocolate, Vanilla, or Strawberry 5.95
Smoothies | Mango, Strawberry, Raspberry, Peach, or Frozen Lemonade 4.95

SIDES |

French Fries 3.95
Sweet Potato Fries 4.95
Fresh Steamed Vegetables 3.25
Yogurt 2.50
Fresh Fruit Cup 4.25
Locally Baked Parmesan Garlic Toast 4.95
Avocado 2.00

*State law requires us to inform you that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. gbg.v.5.20 **menu items and prices subject to change

STARTERS |

Coconut Shrimp | Four shrimp in coconut breading with pineapple salsa and sweet-chili slaw. 12.95

Calamari | Calamari in our slightly spicy breading, deep-fried and presented with our spicy aioli. 14.95

Grass-Fed Beef Sliders | Two sliders with caramelized onion, mini onion rings, Tillamook® Cheddar, and Blue cheese mayo. 11.95

Steamer Clams | One-pound of Northwest steamers in white wine, garlic, and butter. Served with fresh Parmesan garlic bread. 18.95

Diablo Tenderloin Bites | Tenderloin tips sautéed in a slightly spicier, less sweet version of our diablo sauce. Served with Parmesan garlic bread. 19.95

Seafood Fondue | Tiger shrimp, bay scallops, fresh Dungeness crab, and artichokes mixed with white and yellow Tillamook® Cheddar, Boursin, and cream cheeses. Served with local sourdough bread for dipping. 22.95

Seafood Cocktail | Dungeness Crab 17.95 | Shrimp 10.95 | Local Bay Shrimp 10.95 Served with cocktail sauce.

Deep-Fried Zucchini | Lightly breaded and fried to a golden brown. Served with Ranch. 7.95

Dungeness Crab and Shrimp Stuffed Avocado | Fresh Northwest Dungeness crab blended with local Newport Bay shrimp and our herb aioli in a fresh avocado half with a side of cocktail sauce. 18.95

Dungeness Crab Cakes | Two Dungeness crab cakes mixed with spices and herbs then pan-fried to a golden brown. Served with lemon-lime aioli. 22.95

Pearl Point Oyster Shooters | Six fresh Pearl Point (Netarts, Or) raw oyster shooters served with lemon and cocktail sauce. 12.25

STARTER SALADS |

Caesar Salad | Our version of the classic. 6.95

House Salad | Heart of romaine-iceberg hybrid, black olives, feta, carrot, cucumber, and tomato. With a fresh strawberry garnish. 6.95

Wedge Salad | Iceberg lettuce topped with smoked bacon, grape tomatoes, hard boiled eggs, and Blue cheese crumbles. Drizzled with house made Blue cheese dressing. 10.25

Burrata Salad | Fresh Burrata cheese, sliced tomato, basil, pesto, and a blood orange balsamic reduction served with a side of marinara and fresh Parmesan garlic bread. 8.95

CHOWDER, CHILI AND SOUP |

Clam Chowder | Our New England-style Clam Chowder. Cup 5.95 | Bowl 7.95 | Bread Bowl 10.95

Prime Rib Chili | Topped with Tillamook® Cheddar and served with sour cream. Cup 7.95 | Bowl 10.95 | Bread Bowl 13.95

NON-ALCOHOLIC BEVERAGES |

Soft Drinks, Iced Tea or Lemonade 2.95
Thundermuck Coffee or Hot Tea 2.95
Bottled Root Beer or Ginger Ale 3.50
Milk (2% or non-fat) 3.25
Raspberry or Strawberry Lemonade 3.25
Milkshakes 5.95 | Smoothies 4.95

DESSERTS |

ON A PLATE |

Irish Cream Crème Brulee | 6.95

White Chocolate Cheesecake | 7.95

Sorbet | Ask your server about today’s flavor 4.95

SEAFOOD |

Presented with fresh vegetables and your choice of garlic mashed potatoes, baked potato, or our rice blend, unless otherwise noted.

Wild Salmon | A 6-oz wild Northwest salmon fillet with your choice of olive oil and lemon. 30.95

Dungeness Crab Cakes | Two Dungeness crab cakes pan-fried to a golden brown. Presented with a side of lemon-lime aioli. 30.95

Flame-Broiled Halibut | A 6-ounce flame-broiled fillet of halibut with your choice of olive oil and lemon, pineapple-salsa, or blackened. 30.95

Georgie’s Pacific Seafood Sauté | Sautéed prawns, fresh clams, wild salmon, and Northwest cod topped with local bay shrimp and fresh Dungeness crab. 37.95

Halibut Fish & Chips | Tender Pacific halibut fillets dipped in local Depoe Bay Brewing ale batter and deep-fried to a golden brown. Presented with fries and tartar sauce. two 19.25 | three 23.25

Stuffed Salmon | A 6-oz wild fillet of salmon filled with a mixture of crab, shrimp, cream cheese, and fresh herbs then baked to perfection. Finished with a lemon-lime butter sauce. 34.95

Parmesan and Herb Encrusted Halibut | A 6-oz halibut fillet encrusted with Parmesan and herbs then baked to a golden brown. Topped with Alfredo sauce and local bay shrimp. 34.95

Halibut Tacos | Panko breaded or grilled halibut in soft corn tortillas tossed with green and red cabbage and salsa verde. Topped with mango salsa and served with a side of chipotle ranch. Not served with sides. two 19.25 | three 24.25

Deep-Fried Shrimp | Six shrimp dipped in Georgie’s “What the Hef?” ale batter and deep-fried. Presented with tartar and cocktail sauces. 20.95

Scampi Piccata | Shrimp sautéed in olive oil, garlic, capers, butter, lemon juice, lemon zest, and fresh herbs. 19.95

Yaquina Bay Oysters | Eight pan-fried breaded local oysters with tartar and cocktail sauces. 22.95

Razor Clams | Two tender razor clams lightly breaded with Japanese-style breadcrumbs. Presented with tartar sauce. 19.95

Cod Fish & Chips | Fresh caught Northwest cod lightly coated with Japanese style breadcrumbs and deep-fried to a golden brown. Served with fries and tartar sauce. two 13.95 | three 16.95

Blackened Ahi Tuna | A blackened Ahi steak seared RARE and topped with fresh pineapple-salsa. Served with fresh steamed vegetables and a sweet and spicy red curry cream sauce over Jasmine rice. 25.95

Fisherman Stew | Clams, Northwest cod, shrimp, wild salmon, calamari, Dungeness crab, Newport bay shrimp, fresh herbs, and white wine simmered in a zesty tomato broth. Served with Parmesan garlic bread. 34.95

SALADS |

Caesar Salad | Crisp chopped romaine-iceberg hybrid with traditional Caesar dressing, garlic croutons, and freshly grated Parmesan. 9.95 | wild salmon 24.95 | grilled chicken breast 15.25 | Dungeness crab 24.95 | local bay shrimp 16.25

Strawberry and Spinach Salad| Fresh spinach, strawberries, apples, caramelized pecans, feta cheese, tomatoes, cranberries, and beets tossed in blood orange-honey balsamic dressing. 14.25 | with grilled chicken breast 17.95

Blackberry Barbeque Salmon Salad | A 6-oz wild salmon fillet pan-roasted then glazed with our house-made local marionberry BBQ sauce. Served on a bed of romaine-iceberg hybrid with seasonal fresh fruit and a side of honey-mustard dressing. 25.95

Southwest Chicken Salad | Our slightly sweet and spicy Southwestern grilled chicken breast served over romaine-iceberg hybrid with peppers, sweet corn, black beans, tomatoes, avocado, and creamy chipotle-ranch dressing. Topped with crispy tortilla strips. 16.25

Herb Encrusted Wild Salmon Salad | A 6-oz herb encrusted wild salmon fillet served on a bed of greens with fruit salsa, pecans, mango, strawberries, Blue cheese, dried cranberries, and honey-mustard dressing. 24.95

PASTA |

All pasta dishes served with fresh locally baked Parmesan garlic bread.

Diablo Seafood Pasta | Shrimp, crabmeat, wild salmon, and scallops tossed in a sweet and slightly spicy three-cheese cream sauce with fettuccine. 28.95

Fettuccine Alfredo | Tender fettuccine tossed with our three-cheese cream sauce. 15.95 | With grilled chicken breast 18.25 | with house smoked salmon 28.25 | with prawns (6) 24.25

VEGETARIAN & VEGAN |

Vegan Salad | Spinach, strawberries, apples, pecans, black beans, tomatoes, cranberries, carrots, corn, quinoa and agave dressing. 11.95

Sautéed Vegetable Linguini | Sautéed zucchini and asparagus tossed with linguini, olive oil, diced tomatoes, white wine, fresh garlic, and spinach. Garnished with Parmesan and Asiago. Presented with fresh Parmesan garlic bread. 14.95

Baked Portabella | Fresh baked Portabella with melted fresh Mozzarella and roasted tomato over garlic mashed potatoes with marinara and pesto. Served with fresh Parmesan garlic bread. 17.95

STEAKS* |

Our Northwest USDA steaks are cut to Georgie’s specifications and aged for a minimum of 28 days. Presented with fresh vegetables and your choice of garlic mashed potatoes, baked potato, or our rice blend.

Top Sirloin | 8-oz 24.95

New York Steak | 10-oz 34.25

Rib Eye | 12-oz 38.25

Flat Iron | 8-oz 24.95

Filet Mignon| 8-oz 40.95

Steak Accompaniments | Oscar Style (Dungeness Crabmeat, Béarnaise, Asparagus) 16 | 3 Sautéed Prawns 6 | Blue Cheese 3 | Demi-Glace 3 | Mushrooms 2 | Creole Hollandaise 2 | Sautéed Onions 2

Friday & Saturday Nights – Prime Rib* | Presented with fresh vegetables and your choice of garlic mashed potatoes, baked potato, or our rice blend. 10-oz 34.25 | 12-oz 41.25

Georgie’s Grass-Fed Burger* |

100% Oregon grass-fed and finished beef from High Desert Grass Fed Natural Beef®. A half-pound burger char-grilled to your specifications with Tillamook® Cheddar, Swiss, Pepper Jack, or Jack cheese. Served with lettuce, tomato, and onion on a grilled pub bun. 17.95

Other Patty Options | Veggie 10.95 | Chicken Breast 10.95 | Portabella Mushroom 12.95
Add 2.00ea. | Onion Rings, Jalapenos, Avocado, Sautéed Onions, or Sautéed Mushrooms | Add 2.25 Bacon

CHICKEN |

Parmesan Chicken Penne| Parmesan encrusted chicken breast grilled until golden brown and served over penne pasta with Alfredo and marinara sauces. Served with fresh Parmesan garlic bread. 21.25

Balsamic Chicken with Caprese Salad | Grilled chicken breast served over greens with fresh Mozzarella, sliced tomatoes, and basil. Garnished with pesto and a balsamic reduction. 14.95

Herb and Cheese Stuffed Chicken Breast| Chicken breast breaded with fresh Parmesan and bread crumbs then stuffed with Mozzarella, Fontina, fresh basil, and spinach. Topped with a prosciutto and tomato cream sauce. Presented with fresh vegetables and your choice of garlic mashed potatoes, baked potato, or our rice blend. 22.95


For this seared tuna recipe, you’ll start by making a simple Cajun rub for the fish.

  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne pepper (adjust to your desired spice level)
  • ¼ teaspoon dried thyme
  • ½ teaspoon paprika
  • ¼ teaspoon celery salt
  • 1 teaspoon black pepper
  • 1 teaspoon salt


Spice-Rubbed Seared Tuna Steaks With Balsamic Reduction

When seared on the outside and left rare in the middle, ahi tuna has a delicious meaty flavor and rich, buttery texture that will make even the most hardcore steak lover smile. This recipe takes just a few minutes to cook and is a wonderful dish to serve guests who might be apprehensive about fish since it has very little fishy flavor if prepared correctly.

Ahi is the Hawaiian name for yellowfin and bigeye tunas. Both of these types of tuna have flesh that ranges in color from pink—usually found in smaller fish—to a deep red found in larger fish that live deeper in the ocean.

When choosing your tuna steaks, you may have the option to buy ahi tuna that is "sashimi" or "sushi" grade. This simply means that the fish has been frozen to kill any parasites before it is consumed or prepared. There are no official standards for labeling fish sushi or sashimi-grade they're really just marketing terms.

Serve your tuna steaks with a salad, baked sweet potatoes, or green beans.


GRILLED AHI STEAKS (YELLOW FIN
TUNA)