Chef Mark Peel (Ma Maison, Michael’s, Chez Panisse, Spago, La Brea Bakery and Campanile) created Prawn to deliver high-quality seafood dining that is accessible for all. Chef Mark and his team create inventive and delicious broths that is the flavor base for fresh seafood dishes in tilting steam kettles, a cooking process that expedites simmering and renders a richer taste with more complex flavors. The distinctive, seafood-forward menu includes a Thai Lobster Roll, Paella, Clam Chowder, and the famous Seattle Fish Stew. Mark’s delights are served in a comfortable and welcoming restaurant inspired with colors and shapes from the sea. Prawn celebrates the bounty of the ocean with an array of flavors for every customer.
Happy Hour Menu
4pm - 7pm
OYSTERS ON THE HALF SHELL
With house-made cocktail sauce and fresh ginger mignonette
Single 1.75
½ Dozen 10.00
Dozen 18.00
CLAM CHOWDER 5
Our version of the New England Standard, with clams, bacon and potatoes in a creamy clam broth swirled with a kabocha squash puree
OYSTERS AND SAUSAGE 6
Two oysters on a half shell with house-made sausage and mustard aioli
DOWNTOWN HOME FRIED POTATOES 2.5
Crisp hand-cut potatoes served with rouille
SHRIMP AND CRAB SOBA NOODLE SALAD 6
Shrimp and crab tossed with soba noodles, napa cabbage, mustard greens, scallions toasted peanuts, shiitake mushrooms, kombu and roe with peanut dressing
RED LEAF LETTUCE SALAD 3
Red leaf lettuce topped with scallions, avocado and Gorgonzola blue cheese yogurt dressing
FRIED CALAMARI 5
Golden fried calamari in a light beer batter served with house-made tartar
FRITO MISTO PLATTER 14
Golden fried oysters, shrimp and calamari served with cocktail sauce and tartar
FISH & CHIPS 6
Two pieces of deep fried cod in a light beer batter served with Downtown fried potatoes, cucumber yogurt and spicy vinegar
FRIED CHICKEN 6
Two pieces of crunchy beer-battered chicken served with Downtown fried potatoes and rouille
Prawn Coastal Menu
Menu and pricing sublect to change
Raw Bar
OYSTERS ON THE HALF SHELL
With house-made cocktail sauce and fresh ginger mignonette
Single / Half Doz. / Dozen
EAST COAST
Blue Point (VA) 3 / 16 / 30
NORTHWEST
Hollie Wood (BC) 3 / 16 / 30
Fanny Bay (BC) 3.5 / 20 / 36
BAJA
Kumiai 2.75 / 14 / 26
CLAMS ON THE HALF SHELL (1/2 Dozen) 8
With house-made cocktail sauce and fresh ginger mignonette
JUMBO SHRIMP COCKTAIL 15
With house-made spicy cocktail sauce and tartar served on a bed of spicy coleslaw
STEAMED MUSSLES 9
With scallion oil, pickled radish and roe
Sea
SEATTLE FISH STEW 14
A heart stew of shrimp, squid, clams, mussels and salmon in lobster broth, with bacon rouille served over rice
PAELLA 14
A twist on the Spanish classic: shrimp, mussels, house-made pork sausage, and a spicy chicken drumstick in a saffron broth simmered with rice
CLAM CHOWDER 9
Clams, bacon and potatoes in a creamy clam broth swirled with a kabocha squash purée
FISH & CHIPS 12
Lightly beer-battered cod served with Downtown home fried potatoes, cucumber yogurt, spicy vinegar and pickled vegetables
CALDO PICANTE (SPICY BROTH) 14
Shrimp and chicken in a spicy shrimp broth, with black beans, roasted yams, roasted onions, mustard greens, tomato and okra
SHRIMP BUTTER BOIL 14
Spicy shrimp, potatoes, corn, bacon, and pickled onion simmered in a buttery lobster broth served over rice
SPICY SCALLOPS 15
Scallops in a spicy shrimp broth, with chili paste, toasted peanuts, roasted onions, kabocha squash and potatoes, served over rice
Grain Bowls
SCOTTISH SALMON BOWL 13
Scottish salmon steamed over an aromatic shiitake and seaweed broth, tossed with napa cabbage and pickled onions, served on brown rice and barley
CUSTOM GRAIN BOWL 9
Choice of any 4 toppings served on barley and quinoa, tossed in a roasted garlic-basil dressing garnished with pickled sweet peppers
1. Choose your veggies
(up to 4, add’l $1)
Tumeric roasted cauliflower
Kabocha squash
Roasted broccolini
Spiced almonds
Stewed chickpeas
Roasted shiitake mushrooms
2. Choose your protein
Fried Egg +1.5
Tofu +2
Spicy chicken breast (2 oz.) +2
Spicy shrimp (2 oz.) +2.5
Field
SHRIMP AND CRAB SOBA NOODLE SALAD 13
Shrimp and crab tossed with soba noodles, napa cabbage, mustard greens, scallions, toasted peanuts, shiitake mushrooms, kombu and roe with peanut dressing
VERACRUZ SHRIMP SALAD 12
Seared spicy shrimp tossed in a jalapeño-tomatillo salsa, on a bed of shredded greens, red cabbage, broccoli, chickpeas, pickles carrots and pickled red onion with oregano vinaigrette
RED LEAF LETTUCE SALAD 8
Whole red leaf lettuce topped with scallions, avocado and gorgonzola blue cheese yogurt dressing
SHREDDED CHICKEN OR TOFU SALAD 10
Spiced, shredded chicken breast or tofu with pecans, kabocha squash and roasted onions on arugula, napa and red cabbage with oregano vinaigrette
Sandwiches
Served with a side of Downtown Home Fried Potatoes or Spicy Coleslaw
THAI LOBSTER ROLL 19
Chunks of Maine lobster stewed in a curry lobster broth with roasted onion and potatoes, spicy coleslaw and bacon rouille on a soft roll
CRAB SALAD ROLL 15
Blue crab with aioli, pickled radish and red cabbage, served on a soft roll
FRIED SHRIMP AND OYSTERS ROLL 14
Golden fried shrimp and oysters with spicy coleslaw and bacon rouille, served on a soft roll
FRIED CHICKEN SANDWICH 10
Crunchy beer-battered chicken with horseradish aioli, shredded napa cabbage and mustard greens, served on a ciabatta roll
Add-On: Shaved Parmesan Cheese + 1.5
Sides
CHOPPED SALAD 4.5
Iceberg, napa and red cabbage, broccoli, chickpeas, pickled carrots and pickled red onion with oregano vinaigrette
CHILLED AVOCADO AND SHRIMP SOUP 6
Avocado and spicy shrimp a top a yogurt, mint and cucumber purée
DOWNTOWN HOME FRIED POTATOES 3.5
Crisp hand-cut potatoes served with rouille
SPICY COLESLAW 4
Red and napa cabbage in a chipotle cream sauce
Beverages
Housemade Ginger Lemonade 3.5
Housemade Passion Fruit Lemonade 3.5
Honey & Mint Limeade 3.5
Handcrafted Ginger Beer 4
House Arnold Palmer 3
Freshly Brewed Iced Tea 2.5
Still Boxed Water 3
Sparkling Water 3
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