A New Chef…
We are excited to announce that Chef Matt Brandsey, a talented, young Minneapolis native, has recently joined the Sea Grill team.

In the coming weeks, Chef Brandsey will be instrumental in helping usher in new and exciting menu offerings for you—including selections designed specifically with lunchtime in mind.

A New Dining Opportunity…
Starting on April 15, 2008, Sea Grill will be serving lunch between
11:00 a.m and 3:00 p.m., every Tuesday through Friday.

On behalf of our newest Chef, we invite you to take a break from the hustle and bustle of the day and enjoy our lunch menu, which will include fresh-daily fish selections, warm seafood caesar, Mediterranean Top Sirloin and much more. VIEW MENU >

We look forward to seeing you here again soon.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Please join us for one all of these spectacular wine events. Chef Matt Brandsey is sure to delight you and your guests with his culinary talent for pairing exceptional dishes with fine wine. All dinners are $100 per person inclusive of tax and gratuity. Reception begins promptly at 6:30. Arrive early to save your favorite spot.

Please call 253.272.5656 for reservations.

July 10th – Waugh Cellars
Please join us for an evening that’s sure to be remembered for a lifetime.

As one of the youngest winemaker’s in Napa, Ryan Waugh of Waugh Cellars has already become a legend. At the mere age of 30, Ryan Waugh is producing award winning wine and has six vintages behind him!

We would be honored to have you join us as Winemaker Ryan Waugh and General Manager Mike Neumann orchestrate a remarkable evening that will showcase some of Waugh Cellars finest wines while Ryan shares experiences that are sure to instill a taste of passion in your life. Executive Chef Matt Brandsey truly pulls out all the stops for this evening as he expertly pairs these fine wines with culinary dishes that are sure to dazzle and delight the senses.
VIEW MENU >

Reception begins at 6:30pm
$100 per person inclusive of tax and gratuity

“Water separates people of the world, let wine unite them” ~ Ryan Waugh
Mark your calendar as this event is sure to sell out soon!

August 20th – Three Rivers
September 11th – Gifford Hirlinger
October 23rd – Nicholas Cole
November 20th – Saviah Cellars

*Prices do not include tax or gratuity. Due to high demand, reservations will be held by credit card, which will be charged for the full amount of the dinner if reservations are not cancelled at least 48 hours in advance of the event.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Copper River King salmon has arrived!
Join Sea Grill to indulge in the very finest Copper River King salmon, available for just a few short weeks each year.

Make your reservation now to savor this rare and delectable fish before the anticipated end of the run in early June. While we do plan to offer it nightly throughout the run, we invite you to arrive early to guarantee your order – or to call us beforehand to confirm the fish is available.

Coming in June: Yukon River King salmon
The Alaskan salmon season will continue with the arrival of Yukon River King salmon, anticipated on June 24th and continuing for 2-3 weeks. This exceptional fish has the highest oil content of all salmon – nearly 15% higher than Copper River – and will be flown in daily for a just-caught flavor like no other.

Arriving in July: Kenai King salmon
Beginning in mid-July, we’ll be proud to offer Kenai King salmon during the final Alaskan salmon run of the season. Some of the largest fish of their kind, Kenai can weigh up to 100 pounds.

Please join us for one or all of these very special salmon events. Needless to say, our menu will feature wild salmon all spring and summer – so whenever you choose to dine with us, you may choose from the best and freshest King salmon, caught off the Washington and Canadian coasts as well as Tillamook Bay in Oregon.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .