Dinner

If you’re looking for an exceptional seafood restaurant in Lake Oswego, you’ve found it. From delicious Washington Shigoku Oysters, to R&R Ranch beef to Chinook Salmon, our Five Spice chefs source local, fresh ingredients for delicious, Northwest and Asian-inspired dishes.

Fried Five Spice Squid

10

Spicy aioli, ponzu sauce.

Artisan Cheese Plateg

13

Granny Smith apples, red seedless grapes, Spanish Marcona almonds, black mission fig compote.

Thai Crab Cakes

18

Blue crab, ginger, lemongrass, cilantro, kaffir lime leaf, red chili pepper, sweet chili mango sauce, cilantro oil.

Crunch Coconut Shrimp

14

Crispy coconut and panko breading, sweet thai chili sauce.

Northwest Shigoku Oysters*g

18

On the half shell, bloody mary sake mignonette.

Shrimp Cocktailg

15

Large gulf prawns poached in court bouillon, house cocktail sauce, sliced lemon.

Crispy Spring Rolls

12

Roasted draper valley chicken, cabbage, bok choy, carrots, mandarin orange chili sauce.

Ahi Poke*

15

Ryu soy dressing, avocado, rice, sweet onion, scallion.

Hawaiian Ahi Sashimi*

16

Wakame, sunomono, wasabi tobiko, ponzu, pickled ginger.

Soup Du Jour

9

Made fresh daily with seasonal ingredients.

Spicy Kung Pao Cauliflower

9

Tien tsin peppers, peanuts, scallions.

Shishito Peppers

9

Blistered with a ginger lime soy glaze, aioli.

Vegetable Stir Fry

9

Lightly sweet & spicy, ginger lime sesame sauce.

Butter Lettuce

9

Hydroponically grown lettuce, roasted poblano blue cheese dressing, crispy fried red onions, blue cheese crumbles.

Dungeness Crab & Beetg

15

Arugula, red miso dressing, shallots, chives, olive oil.

Romaine & Heart of Palm*

9

Spanish white anchovies, garlic lemongrass dressing, crispy baked parmesan wontons.

Mixed Field Greensg

9

Field greens, tamarind vinaigrette, shallots, grilled scallions, sweet five spice hazelnuts.

Ahi Tuna*

38

Lightly grilled ahi, baby bok choy, carrots, red peppers, white rice, sunomono, wasabi sauce.

Steamed Manila Clams

21

Thai broth with fire crackling shrimp rice crisps.

Steelhead

31

Grilled and soy balsamic glazed, kimchi fried rice & wok veggies, pickled carrots and red peppers.

Jumbo Diver Scallopsg

34

Seared, confetti of lentils, roasted golden beets, carrots, kale, truffle essence.

Maine Lobster Tails

44

Six-ounce twin lobster tails, miso butter, potato and scallion hash, diced bacon, grilled broccolini, chives, beurre blanc.

Spicy Seafood Stew

28

Fresh fish, prawns, manila clams, bay scallops, squid, red peppers, spanish yellow onions in a spicy fumet, white rice.

Roasted Sturgeong

37

Pan roasted, black rice risotto, sautéed wild mushrooms, shallots, chives, verjus emulsion, tobiko.

Mahi Mahi

32

Ginger, mint, lemongrass crusted, coconut milk, brown rice, green papaya salad

Pork Tenderloin*

31

Five spice marinated, stuffed with mushroom duxelle, harvest mashed potatoes, grilled asparagus, cranberry gastrique.

Duet of Mary's Free Range Chicken

28

Pan roasted breast, ricotta and chicken thigh wonton, wild mushroom cream, bacon broccoli salad, mustard vinaigrette.

Filet of Beef*g

41

Seared eight-ounce R&R Ranch filet, mashed potatoes, green beans, veal demi-glace.

Mongolian BBQ Ribs

21

St. Louis-cut spare ribs, Mongolian glaze, sesame seeds, grilled scallion, white rice, wok vegetables.

Filet and Maine Lobster Tail*g

45

Seared five-ounce R&R Ranch filet & Maine lobster tail, green beans, mashed potatoes, veal demi-glace, beurre blanc.

Australian Rack of Lamb*

44

Grilled, Yukon potato goat cheese gratin, grilled broccolini, truffled seat salt, demi-glace.

Confetti of Lentils

19

Roasted golden beets, carrots, mustard greens, truffle essence

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.