Allred Bites and Bar

Fresh avocados are hand wedged, dredged in flour, Sriracha infused buttermilk, and panko breadcrumbs. Crispy fried and presented with chipotle aioli for dipping.

Whole soybean pods are flash-boiled, then pan-seared, and simmered in a tangy citrus shoyu and butter sauce. Presented with black Hawaiian sea salt. gf

Jumbo prawns are wrapped in bacon with crisp red pepper and Tillamook Cheddar, then crispy fried and presented with mango-cilantro coulee for dipping. gf

Fresh asparagus is hand dipped in our seasoned beer batter, then crispy fried, presented with chipotle aioli for dipping.

House made eggrolls with shredded chicken and fresh avocado, crispy fried. Presented with Szechuan drizzle and herbed hoisin for dipping.

Ground pork, shaved Napa cabbage, mushrooms, ginger, and scallions are hand-formed into dumplings, then pan seared and steam finished. Presented with Szechuan drizzle, fresh cilantro, and herbed hoisin for dipping.

Tender skirt steak is shaved then marinated in lime juice, onion, and cilantro, flash seared, and presented in three warm four-inch flour tortillas with fresh pico de gallo, cilantro crème fraiche, crumbled Cotija cheese, and fresh cilantro.

Salmon or Halibut Tacos 18 Hand-cut filets of halibut or salmon are flash seared, then presented on three warm four-inch flour tortillas with shaved cabbage, our house-made creamed salsa, and fresh pico de gallo.

Our version of the classic Cuban, with shaved ham, pulled pork, Swiss cheese, and Cuban mustard on grilled sourdough.

An Allred house specialty, Northwest Dungeness crabmeat is flash steamed, then folded into mini grilled European style buns topped with Old Bay infused drawn butter, and presented with fresh lemon wedges.

Chicken breast is marinated in Cajun spice, lightly battered and dipped in panko breadcrumbs, then crispy fried. Presented on brioche slider buns with Cajun mayo, shredded lettuce and dill pickle chips

Prosciutto Scallops 21 Jumbo sea scallops are pan seared with shaved shallots and sliced prosciutto, then simmered in a rich sundried tomato cream.

Pacific salmon is oven roasted and crumbled, then mixed with herbed breadcrumbs and egg, then hand formed into two cakes. Pan seared and presented with jalapeno infused tartar sauce.

Oven roasted pulled chicken is sauteed with salsa butter, then folded with Tillamook Cheddar into a flour tortilla and oven baked in a rich and tangy Hatch green chili cream sauce.

A hand trimmed bistro steak is pan seared, then oven finished to medium rare, presented topped with garlic butter, and a side of our house made garlic aioli. gf

House made ravioli is stuffed with Dungeness crab and ricotta cheese, then simmered in rich Asiago cream sauce. Presented with red pepper remoulade, basil crème fraiche, and basil chiffonade. Served with warm garlic baguette slices.

Chicken breast is chopped, pan seared with bacon and mushrooms, then finished with a fresh thyme infused Tillamook Cheddar cream. Served with a warm garlic baguette slices.

Pacific halibut is pan seared, then oven roasted and finished with whole butter & lemon. gf

Shaved blackened chicken and bacon simmered in a rich Cajun cheese sauce with Blue cheese crumble, and cavatappi pasta. Topped with herbed breadcrumbs, and oven finished. Served with warm garlic baguette slices.

Shaved, marinated skirt steak is pan seared, then layered with chopped romaine, fresh pico de gallo, shredded Tillamook Cheddar and sliced avocado. Presented with crispy fried tortilla strips, and cilantro crème fraiche.

Chopped romaine, bacon, Blue cheese, tomato, diced roasted chicken, and chopped boiled egg are presented with your choice of Blue cheese, or chipotle ranch dressing. gf

Bite sized pieces of petit tenderloin are pan seared with shallot, garlic and mushrooms, then deglazed with cognac, and finished with a Dijon cream. Presented with a warm garlic baguette slices.

Long grain and wild rice slow baked with saffron, lobster stock, and cream. gf

Boiled new potatoes, lightly smashed and crispy fried, then oven finished on a bed of scallion and bacon infused sour cream with Tillamook Cheddar.

Quartered Brussels sprouts are pan seared with bacon and butter, then finished with Asiago and Parmesan.

Spinach simmered in our tangy Parmesan cream sauce, then oven baked with herbed breadcrumbs.

Tri colored quinoa is stir fried with onion, carrots, peppers, and egg, with our spicy Szechuan sauce and fresh cilantro. gf

Russet potatoes are house cut, then double fried and tossed with flaked sea salt. gf

Sweet and velvety peanut butter cream is layered with chocolate fudge, topped with toasted marshmallow whipped cream and shaved chocolate. gf

A house made chilled butterscotch custard topped with cane sugar caramel, toasted marshmallow whipped cream, and black Hawaiian sea salt. gf

A rich and decadent chilled chocolate custard, topped with toasted marshmallow whipped cream and shaved chocolate. gf