Beasy's On the Creek menu — United States

Pan-seared sea scallops harvested by hand from the ocean floor.

Large chilled shrimp served with a side of tangy cocktail sauce for dipping.

A creamy, house-made soup featuring tender clams and diced potatoes.

Two pan-seared crab cakes seasoned with a blend of Pacific-inspired spices and served as an appetizer.

Sautéed mushrooms seasoned with a blend of spices.

A hearty, seasoned stew featuring blackened seafood served in a rich, flavorful broth.

Fresh clams steamed in a garlic and white wine sauce with a hint of chili.

Toasted bread rubbed with garlic and drizzled with extra virgin olive oil.

A crisp iceberg lettuce salad served with tomatoes, green olives, and a fresh lemon, garlic, and olive oil dressing.

A fresh mix of tender salad greens served with an Oregon blue cheese vinaigrette.

Crisp romaine lettuce served with a creamy dressing made from garlic and scallions.

This dish features a Certified Angus beef steak served with grilled Mediterranean-style prawns and a side of jalapeño aioli.

A premium Certified Angus beef steak, seared on a flat-top grill and topped with a rich, creamy herb-infused butter sauce.

A 10-ounce Certified Angus Beef steak, flat-grilled and topped with a savory mushroom and red wine sauce.

A 12-ounce Certified Angus Beef steak, char-grilled and finished with a savory Rogue Creamery blue cheese butter.

A hearty blend of slow-cooked ribeye, New York strip, filet mignon, and chuck beef with mushrooms, served over wide ribbon pasta.

Fettuccine pasta tossed in a black pepper cream sauce, served with sautéed mushrooms and grilled chicken.

This sustainably sourced steelhead trout is pan-seared with herbs and topped with a citrus-caper butter sauce.

Five prawns marinated in herbs and citrus, char-grilled and served in a creamy garlic sauce.

Pan-seared Pacific snapper seasoned with salt and pepper and served with a sweet chili-lime sauce.

Fresh Alaskan halibut fillet, pan-seared and served with a light lemon and dill butter sauce.

Three crab cakes seasoned with Pacific Rim spices, served with a signature dipping sauce.

Cheese-filled ravioli served in a lemon cream sauce and topped with butterflied prawns.

Cheese-filled pasta tossed with smoked salmon, tomatoes, and spinach in a light citrus cream sauce.

Fresh Dungeness crab served with a rich, lemon-infused hollandaise sauce.

A creamy sauce made with fresh jalapeños, garlic, and lime juice.

A rich, creamy sauce featuring the sharp, pungent bite of horseradish balanced by the bold, tangy flavor of Gorgonzola cheese.

Fresh mushrooms pan-seared with savory garlic.

Slow-cooked onions sautéed until they are soft, sweet, and golden brown.

Sautéed mushrooms served in a rich, savory sauce made with Marsala wine.

A smooth, chilled dark chocolate custard topped with fresh whipped cream and chocolate shavings.

A smooth, chilled custard flavored with ginger and orange, topped with a layer of crisp, caramelized sugar.

A warm, baked bread dessert served with whiskey caramel sauce, fresh whipped cream, and a sprinkle of cinnamon.

A smooth, vanilla-flavored cream cheese cake served on a crust made from cinnamon-spiced graham crackers.

A warm chocolate brownie served with vanilla bean ice cream, whipped cream, chocolate and caramel sauces, chopped pecans, and chocolate shavings.