FANNY BAY MENU

HAPPY HOUR SPECIALS

daily from 2:00 pm to 6:30 pm

FEATURED OYSTER

2.00/each

FEATURED PREMIUM OYSTER

2.75/each
Oysters are served with lemon, horseradish and apple cider mignonette

TRUFFLE FRIES

9.00
Kennebec fries, truffle oil, chives, Parmesan, aioli

TUNA TARTARE

15.00
Maple-soy glaze, cucumber, avocado, sesame, wonton crisps

FISH TACOS

14.00
2 pc beer-battered cod, pickled red onion, cilantro, chipotle aioli ~ extra taco 7.00

FRIED OYSTERS

21.00
slaw, tartar sauce

MUSSELS & CLAMS

22.00
mixed or solo
Classic white wine/ Chorizo, roasted peppers, fennel, Pernod ~ grilled sourdough or fries 3

LOBSTER POUTINE

23.00
Atlantic lobster, lobster bisque gravy, cheese curds, chives

LOBSTER ROLLS

23.00
2 pc, toasted brioche bun, celery, peppers, Old Bay aioli

Oyster Shooters

All shooters contain l oz of alcohol

FANNY BAY

9.00
Forty Creek rye, house Caesar mix, fresh oyster

MARISCOS

9.00
Jalapeno infused Jose Cuervo tequila, lime, fresh oyster

CELTIC

13.00
Bowmore No. 1 scotch, fresh oyster

GOLD RUSH

14.00
Chilled 21K gold vodka 1 oz, fresh oyster, 1 g caviar

DAILY SHUCKER’S DOZEN

40.00
Served with lemon, fresh grated horseradish and apple cider mignonette
Add our other signature sauces $0.50 each
Cocktail / Mango Habanero / Smoky Chipotle
Our oyster selection changes daily, check out our oyster bed for the current selection!

FRESH SHUCKED OYSTERS

3.50/each

FANNY BAY

Cucumber, slate finish
Beach grown – 18 month old – Fanny Bay, BC

SUN SEEKER

Firm, sweet, light brine
Floating Bag – 18 month old – Okeover, BC

KUSSHI

Firm, sweet, seaweed finish
Tray tumbled • 2 years old – Deep Bay, BC

BEAUSOLEIL

Crisp, heavy brine, hazelnut
Rack grown – 4 years old • Miramichi, NB

SAND DUNE

Vegetal, briny, rich buttery finish
Bottom planted – 4 years old – Souris River, PEI

SWEET SELECT

Crisp mineral, briny, sweet
Rack grown – 4 years old – Cascumpec Bay. PEI

TOTTEN VIRGINICA

Celery salt, crunchy, earthy
Beach grown – 3 years old – Totten Inlet, WA

KUMAMOTO

Fruity green melon, sweet
Beach grown – 4 years old – Chapman Cove, WA

OLYMPIA

Soft copper, long brine finish, Beach grown
5 years old – Totten Inlet, WA

TAYLOR PACIFIC

Vegetal, seaweed, briny
Beach grown – 2 years old – Chapman Cove, WA

SHIGOKU

Cucumber, salt snap
Hip bag – 18 months old – Samish Bay, WA

FAT BASTARD

Melon, salt snap, deep cup
Flip bag – 2 years old – Willapa Bay, WA

Raw Bar

CAVIAR

12.00/2 GRAM TASTER
60.00/12 GRAM TIN
Sustainably farmed Canadian Sturgeon

CHERRY STONE CLAMS

3.50/each
light chew, heavy brine
Wild harvest – 4 years old – Miramichi, NB

GEODUCK SASHIMI

14.00/oz
Served with wasabi and soy – Puget Sound, WI

SEASONAL UNI (SEA URCHIN)

MP/ 20 GRAM
Seasonally sourced – Coastal. BC / Hokkaido. JP

THE UMAMI BOMB

MP/EACH
Premium oyster topped with uni and caviar

JUMBO PRAWN COCKTAIL

16.00
4 chilled jumbo prawns, lemon, cocktail sauce

OCTOPUS

14.00
Calabrian chili, pumpkin seeds, salsa verde, sherry dressing

COLD CRACKED DUNGENESS CRAB

HALF CRAB 35.00
FULL CRAB 60.00
Served with Old Bay Aioli

CAVIAR WITH ACCOMPANIMENTS

70.00/12 GRAM TIN
145.00/30 GRAM TIN
Canadian sturgeon caviar, house made salt and vinegar chips, wonton crisps, capers, crème fraiche, house pickles

TO START

SEACUTERIE BOARD

Create your own appetizer platter to share for the table. Served with house made salt and vinegar chips, wonton crisps, grilled sourdough, and house pickles.
Pick any 3 for 55.00, or all 5 for 95.00

• 5 PC JUMBO PRAWN COCKTAIL
• SMOKED SCALLOPS
• SMOKED ALBACORE TUNA CRUDO
• SMOKED EKONE MUSSELS
• SLICED SMOKED STEELHEAD TROUT

CLAM CHOWDER

SM 15.00
LG 19.00
Manila clams, potato, smoked paprika oil, leek, bacon

SABLEFISH COLLARS

18.00
Sweet soy glaze, pepperdew puree, cilantro

TUNA TARTARE

17.00
Maple-soy glaze, cucumber, avocado, sesame, wonton crisps

DUNGENESS CRAB CAKE

16.00/PC
3.5 oz house made crab cake served with tarlar sauce and petite greens salad

NICOISE SALAD

28.00
Smoked Albacore tuna, lingerling potatoes, green beans, tomato, olie, trout roe, gem lettuce, sherry vinaigrette
+sauteed scallops or prawns 16

FISH TACOS

21.00
3 pcs beer-battered cod, Cajun spice, pickled red onion, cilantro, chipotle aioli

FRIED OYSTERS

23.00
Panko breaded Fanny Bay oysters, slaw and tartar sauce

GRILLED OYSTERS

24.00
Fresh shucked beach oysters, Creole butter, panko gremolata

ENTREES

TAGLIATELLE

30.00
Mussels, dams, prawns, scallops, rusé sauce, herbs

MUSSELS & CLAMS

25.00
mixed or solo
Classic white wine/ Chorizo, roasted peppers, fennel, Pernod ~ grilled sourdough or fries 3.00

FISH & CHIPS

1 pc 18.00
2 pc 24.00
Beer-battered cod, Kennebec fries, coleslaw, tartar sauce

GRILLED OCTOPUS

33.00
Freemantle octopus, fingerling potato, romesco, salsa verde, chorizo, pumpkin seeds, crispy seaweed

SCALLOPS AND PORK BELLY

34.00
5 spice pork belly, stared scallops, carrot purée, glazed vegetables, red cabbage-apple sauce

MISO SABLEFISH

34.00
Miso baked sablefish, fall vegetables, mixed mushrooms, Soy-butter sauce

CHEF’S FEATURE

MP
Rotating market fish, seasonal sides, please ask your server

WEST COAST SEAFOOD BOIL

69.00
Mussels, clams, pink scallops, prawns, half Dungeness crab, beans, peppers, Andouille sausage, potatoes in a Cajun-tomato broth
upgrade to full Dungeness crab 35.00
+side of shrimp and crab corn bread 18.00

PAELLA FOR 2

68.00
Pink scallops, prawns, Humbolt squid, mussels and clams, chorizo, roasted peppers, sallron rice

DUNGENESS CRAB

MP
Garlic white wine-butter sauce, green beans, carrots, turnips, herb roasted potatoes

SIDES

TRUFFLE FRIES

11.00
kennebec fries, truifle oil, chives, Parmesan, aioli

SAUTEED PRAWNS

17.00
4 pcs jumbo prawns, garlic butter, salsa verde, chili

SAUTÉED SCALLOPS

18.00
5 pcs scallops, bacon and thyme crumb

SHRIMP AND CRAB CORN BREAD

18.00
Served in cast iron skillet, Cajun butter, chives

LOBSTER POUTINE

25.00
Atlantic lobster, lobster bisque, cheese curds, chives

DESSERTS

CHERRY CLAFOUTI

16.00
Dark cherry, sweet flan, candied orange, mint

CHOCOLATE TART

17.00
Vanilla tart, hazelnut-chocolate mousse, crispy flake, mint

– 8 months –