dusted with flour and a blend of nine
herbs and spices. served with black
currant dijon dipping sauce.
Dungeness Crab&artichoke Dip
served piping hot with crostini.
fresh shucked and baked with
spinach, parmesan cheese,
bacon and ouso liqueur.
Oysters On The Half Shell
freshly shucked, from
Dungeness Crab Cakes
pan roasted with lemon
Grilled Jumbo Prawns
marinated in a mango,
chipotle bbq sauce.
Alaskan King Crab Legs
split & poached. served with
Grilled Exotic Mushrooms
portobello and shitake mushrooms
marinated in sherry, soy and rice
half dozen oysters dusted in flour and a
blend of nineherbs and spices. served
with wasabi cocktail sauce
Petite Manila Clams Or Penn Cove Mussels
one pound of clams, mussels or combination of both
poached in pesto cream sauce.
The Belmont Clam Chowder
northwest style cream chowder,
baby greens with granny smith apples, walnuts, blue
cheese and balsamic vinaigrette dressing
Blue Cheese Lovers Salad
hazelnut smoked oregon, point reyes, and stella blue
cheeses with baby greens, granny smith apples, roasted
pine nuts and black currant balsamic dressing.
chilled romaine lettuce, grated asiago cheese, croutons,
house made caesar dressing.
seasonal mixed greens, tomato, mushrooms, carrots
House Made Dressings: Blue Cheese, Chile Vinaigrette, Oriental Sesame, Creamy Honey Mustard, Raspberry Bacon Vinaigrette,
Thousand Island, Yogurt Dill
Fresh Dungeness Crab Louie
traditional style with egg, tomato, cucumber and
house made thousand island dressing
Sesame Chicken Salad
chilled romaine lettuce, crispy won tons, mushrooms,
peanuts and oriental dressing.
mounds of chicken, bay shrimp, blue cheese crumbles,
bacon, tomatoes and egg with mixed greens. served
with your choice of dressing.
Grilled Chicken Caesar
fresh chicken breast, lightly seasoned, served atop
romaine lettuce with our house made caesar dressing
Chilled Bay Shrimp Caesar
large oregon bay shrimp with fresh romaine,
croutons, asiago cheese and our house made
House Made Dressings
blue cheese, chile vinaigrette,
oriental sesame, creamy honey mustard, raspberry bacon vinaigrette,
thousand island, yogurt dill
Grilled Salmon With Strozzapreti Pasta
fresh grilled salmon fillet served atop pasta with wild
Hot & Spicy Chicken Fettuccini
chicken breast sauteed with spicy philippine style sauce,
tossed with egg fettuccini.
Goat Cheese And Linguine
sauteed with wild salmon, prawns, scallops, fresh spinach,
mushrooms and sun-dried tomatoes.
Pan Seared Scallops
with linguine pasta, pancetta, shallots and tuaca
liqueur and finished with creme fresche.
fresh clams and mussels, wild salmon and prawns sauteed
with white wine, garlic, lemon juice and butter.
Wild Mushrooms And Orecchitte Pasta
portobello, shiitake and button mushrooms with vegetables,
sun-dried tomatoes, fresh basil and onions in a house
made marinara sauce
Ask Your Server: About The Availability Of These Specialties: Baked 8 Oz. Australian Lobster Tail
6 Oz. Filet Mignon With King Crab Legs
6 Oz. Filet Mignon With Black Tiger Prawns
6 Oz. Filet Mignon With Australian Lobster Tail
Wild Northwest Salmon & Dungeness Crab
char-grilled filet topped with dungeness crab and
baked dover sole stuffed with dungeness crab, artichokes,
onions and cheese. served atop fresh asparagus and
cheddar, parmesan cream sauce.
Sockeye Salmon En Papillote
baked in parchment paper with vegetable medley and
a lemon, caper, garlic and artichoke aioli.
salmon, halibut, clams, mussels and prawns simmered
in our house made italian tomato saffron sauce
Fresh Hawaiian Swordfish
served with a choice of blackened seasoning or mango,
coconut, curry sauce.
Baked Chicken Dijon
filled with black forest ham, swiss and parmesan cheeses,
herbs, stone ground and dijon mustard sauce.
fresh chicken breast, pan roasted, topped with dungeness
crab.served with fresh asparagus and sauce bearnaise
fresh chicken breast, pan roasted with italian prosciutto,
and mozzarella cheese, topped with our house made
Maple Leaf Farm Duck Breasts
two pan roasted duck breasts with natural jus and
3 Masted Filet Mignon
4 oz. choice filet mignon, topped with fresh dungeness
crab and sauce bearnaise and 3 prawns, grilled with
garlic and olive oil.
pan roasted 6 oz. filet mignon, split one topped with
dungeness crab and sauce bearnaise, the other topped with
portobello, shiitake and button mushrooms and brandy
6 Oz. Filet Mignon With Blue Cheese
chargrilled and served with balsamic carmelized
onions and covered with a hazlenut smoked oregon
Choice Black Angus Filet Mignon
8 oz. filet, broiled to your preference and topped with
montreal seasoned steak butter
16 Oz. meyer Ranch Red Angus Rib Eye
with the belmont's seasoned steak butter.
Pan Roasted Pork Tenderloin
idahos salmon creek farm, all natural pork served
with chefs sauce of the day
In 1885, George Sterming realized his lifelong dream. On this site he erected the building which still bears his name. The upper floor was devoted to office suites and the ground floor housed the soon to be famous Belmont Restaurant and Saloon. The Belmont today is Port Townsend's only remaining 1880s waterfront restaurant and saloon and has received AAA's approval and "Northwest Best Places" recognition. The office suites have become Victorian style hotel rooms with queen beds, private baths, high ceilings and brick walls.The upper floor was devoted to office suites and the ground floor housed the soon to be famous Belmont Restaurant and Saloon. Sterming, a shrewd and experienced saloon keeper, catered primarily to the maritime trade, offering good food, strong whiskey, and a convivial atmosphere. The patrons were an eclectic mix of sea captains, cargo brokers, adventurers and runners, gamblers and hustlers.