1515 Restaurant Lounge Sample Menu


STARTERS

Shoe String Potatoes 6

Homemade Onion Rings 7
Prepared in a Pale Ale beer batter.

Tuscan Bruschetta 9
Toasted ciabatta, with a pesto and ricotta spread, topped with fresh cherry tomatoes and basil.

Caprese 10
Buffalo mozzarella, basil, heirloom tomatoes, Kalamata olives, sprinkled with extra virgin olive oil and balsamic vinegar reduction.

Grilled Artichoke 10
Fresh artichoke, steamed and then slightly grilled. Served with chipotle aioli and roasted aioli dipping sauce.

Fried Ravioli 10
Served with homemade marinara sauce.

Scampi 12
Prawns sauteed in a garlic lemon butter caper white wine reduction, served with toasted sourdough.

Baked Stuffed Mushrooms 12
Local wild mushroom stuffed with Dungeness crab, finished with cilantro champagne vinaigrette.

Calamari 12
Lightly breaded, served with 1515’s dipping sauce.

Pan Seared Jumbo Scallops 12
Topped with Habanero orange glaze.

1515 Pei Black Mussels 13
Steamed in chipotle broth, served with a side of toasted cheese bread.

Crab Cakes 14Served with julienne cucumbers, mint, lemon, demi and caper sauce.

SOUPS/SALADS
Add $4 for chicken or prawns and $6 for salmon to any salad.

Homemade Tomato Basil cup 6 bowl 8

Homemade French Onion cup 6 bowl 8

Soup of the Day cup 6 bowl 8

1515 7
Romaine lettuce and organic mixed greens, Roma tomatoes, green onions, asiago cheese. Served with our House vinaigrette.

Wedge 8
Iceberg lettuce, chopped tomatoes, smoked bacon, shaved red onions, blue cheese dressing and crumbles.

Caesar 8
Whole leaf of Romaine, homemade croutons, and baked asiago cheese.

Arugula Salad 10
Locally grown pears, roasted beets, avocado, and candied walnuts tossed in walnut vinaigrette, and topped with light feta.

Fuji Apple Salad 10Butter lettuce, Fuji apples, plum tomatoes, pistachios, red onions, tossed in balsamic vinaigrette, and topped with feta crumbles.

SMALL PLATES

Truffle Mac & Cheese 9
Smoked cheddar, gruyere and mozzarella cheese and truffle oil.

Gnocchi Dumplings 10
Your choice of Pesto, gorgonzola or marinara sauce.

Pork Ribs 11
All-Natural pork ribs drizzled with a warm barbeque puree.

Skewers 13
Chicken, prawns or filet, cherry tomato, bell pepper, pineapple and mushrooms.

Crab Stack 17
Dungeness crab meat tossed in citrus vinaigrette and chunks of avocado, piled high on a bed of cucumber slices garnished with micro greens and fried green onions. barbeque puree.

ENTREE PLATES

FROM THE SEA

Wild Salmon Filet 25
Grilled Oregon Salmon, topped with corn dill relish, grilled asparagus and mashed potoatoes.

Porcini Crusted Pan Seared Halibut 25
Fresh pan seared Halibut, sautéed spinach, caramelized onions, served over orzo pasta, garnished with balsamic vinaigrette reduction.

Seared Sea Bass 29
Fresh Sea Bass topped with bay shrimp, scallops, spring vegetables, on a bed of pesto gnocchi.

Mixed Seafood Grill 30
Scallops, prawns, halibut, salmon, lemon caper reduction, served with grilled vegetables, and a grilled polenta cake.

MEATS & POULTRY

Artichoke Chicken 24
All-Natural Free Range chicken breast on top of portabella mushroom risotto, with an artichokes heart, Roma tomatoes and white wine sauce.

Chicken Parmesan 25
All-Natural Free Range chicken breast lightly breaded, topped with marinara sauce and mozzarella cheese. Served with broccolini and linguini pasta with homemade marinara.

Pork Chop 25
14 oz. bone-in pork chop, pan seared with pancetta, South American mushrooms, shallots, sherry wine, mashed potatoes, carrots, and asparagus.

Lamb Chops 27
9 oz. of bone-in lamb chops pan seared in a pomegranate shallot & herb reduction. Served with garlic mashed potatoes, sautéed carrots and green beans.

Ribeye Steak 31
12 oz. All-Natural USDA prime beef, baked potato, dill horseradish sour cream, broccolini, summer squash, and zucchini.

Demi Glaze Filet Mignon 32
10 oz. All-Natural USDA prime beef, served with garlic mashed potatoes, green beans, and baby carrots.

PASTAS

Primavera 15
Penne pasta* with seasonal vegetables, walnuts and your choice of tomato, olive oil & garlic or pesto sauce.

Pertutti 17
Linguini pasta, prawns, broccolini, white onions, tomatoes, artichoke hearts, garlic, herbs and spices.

Jambalaya 19
Penne pasta*, chicken, jumbo prawns, Louisiana hot link, bell peppers, white onions and Cajun seasoning. Spicy!

Veal Pappardelle 20
Pappardelle pasta, with a veal bolognese sauce.

Seafood Ravioli 22
Lobster, crab and pollock combined with spinach, bell pepper & ricotta cheese accompanied by black mussels and jumbo prawns, served with smoked hickory marinara sauce.