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 Squid10
Spicy aioli, ponzu sauce.
Artisan Cheese Plateg13
Granny Smith apples, red seedless grapes, Spanish Marcona almonds, black mission fig compote.
Thai Crab Cakes18
Blue crab, ginger, lemongrass, cilantro, kaffir lime leaf, red chili pepper, sweet chili mango sauce, cilantro oil.
Crunch Coconut Shrimp14
Crispy coconut and panko breading, sweet thai chili sauce.
Northwest Shigoku Oysters*g18
On the half shell, bloody mary sake mignonette.
Trio of Tartares*14
Beef tenderloin, fresh ahi tuna, edamame, soy sauce, ginger, chives, spicy aioli, rosemary orange oil.
Large gulf prawns poached in court bouillon, house cocktail sauce, sliced lemon.
Crispy Spring Rolls12
Roasted draper valley chicken, cabbage, bok choy, carrots, mandarin orange chili sauce.
Ryu soy dressing, avocado, rice, sweet onion, scallion.
Hawaiian Ahi Sashimi*16
Wakame, sunomono, wasabi tobiko, ponzu, pickled ginger.
Soup Du Jour9
Made fresh daily with seasonal ingredients.
Spicy Kung Pao Cauliflower9
Tien tsin peppers, peanuts, scallions.
Blistered with a ginger lime soy glaze, aioli.
Vegetable Stir Fry9
Lightly sweet & spicy, ginger lime sesame sauce.
Hydroponically grown lettuce, roasted poblano blue cheese dressing, crispy fried red onions, blue cheese crumbles.
Dungeness Crab & Beetg15
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 Greensg9
Field greens, tamarind vinaigrette, shallots, grilled scallions, sweet five spice hazelnuts.
From the Water
Lightly grilled ahi, baby bok choy, carrots, red peppers, white rice, sunomono, wasabi sauce.
Steamed Manilla Clams21
Thai broth with fire crackling shrimp rice crisps.
Grilled and soy balsamic glazed, kimchi fried rice & wok veggies, pickled carrots and red peppers.
Jumbo Diver Scallopsg34
Seared, confetti of lentils, roasted golden beets, carrots, kale, truffle essence.
Maine Lobster Tails44
Six-ounce twin lobster tails, miso butter, potato and scallion hash, diced bacon, grilled broccolini, chives, beurre blanc.
Spicy Seafood Stew28
Fresh fish, prawns, manila clams, bay scallops, squid, red peppers, spanish yellow onions in a spicy fumet, white rice.
Pan roasted, black rice risotto, sautéed wild mushrooms, shallots, chives, verjus emulsion, tobiko.
Ginger, mint, lemongrass crusted, coconut milk, brown rice, green papaya salad
From the Land
Five spice marinated, stuffed with mushroom duxelle, harvest mashed potatoes, grilled asparagus, cranberry gastrique.
Duet of Mary's Free Range Chicken28
Pan roasted breast, ricotta and chicken thigh wonton, wild mushroom cream, bacon broccoli salad, mustard vinaigrette.
Filet of Beef*g41
Seared eight-ounce R&R Ranch filet, mashed potatoes, green beans, veal demi-glace.
Mongolian BBQ Ribs21
St. Louis-cut spare ribs, Mongolian glaze, sesame seeds, grilled scallion, white rice, wok vegetables.
Filet and Maine Lobster Tail*g45
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 Lentils19
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.