Up to date Axis Restaurant prices and menu, including breakfast, dinner, kid’s meal and more. Find your favorite food and enjoy your meal.
| Fried Pickles |
$5.00 |
crusted with corn flou and served with a fresh dill-buttermilk dipping sauce |
| Crispy Lumpia |
$7.00 |
made with a filling of pork, beef, bean thread noodles, and bean sprouts. Served with a red chili dipping sauce |
| Fried Squid |
$7.00 |
crusted with seasoned flour and served with a jalapeno-lime aioli |
| Honey Walnut Shrimp |
$10.00 |
tiger shrimp fried Hong Kong style with crunchy honey infused walnuts |
| Wok Seared Clams or Mussels |
$12.00 |
in a broth of thai chilies, lemongrass, lime juice, garlic and coconut milk |
| Ahi Poke |
$10.00 |
raw sashimi grade ahi tossed with seaweed salad and scallion in a ginger-orange soy dressing. Served with fried wonton chips |
| Herb and Roasted Garlic Flatbread |
$7.00 |
served with a slice of brie |
| Westcott Bay Petite Oysters on The Half Shell |
$11.00 |
a half dozen topped with gazpacho ice |
| Classic Caesar |
$5.00 |
served with herb croutons |
| House Greens |
$5.00 |
with lemon-maple vinaigrette, oregon blue cheese, sour apple smoked pecans |
| Fresh Mozzarella and Vine Ripened Tomato Salad |
$8.00 |
with balsamic reduction and fresh basil |
| Pan Seared Alaskan Halibut Salad |
$20.00 |
on a bed of ginger wilted spinach, oven fired mixed vegetables |
| Steak Salad |
$14.00 |
charred rare beef tenderloin, cucumber, tomato, basil, and garden greens tossed in Southeast Asian chile-lime vinaigrette |
| Warm Roasted Chicken Salad |
$12.00 |
with baby spinach, bacon, roasted potatoes, and sherry vinaigrette |
| Grilled Chicken Caesar |
$12.00 |
a large version of our classic caesar topped with strips of grilled boneless-skinless chicken breast |
| Duck Confit |
$12.00 |
with Chinese BBQ sauce and mozzarella |
| Artichoke Hearts |
$10.00 |
with roasted garlic cloves, marinara,grana parmesan and feta |
| Portabella Mushroom |
$12.00 |
with white sauce, three cheeses, and red onion |
| Salmon and Thai Chile Oil |
$11.00 |
with fresh tomato and mozzarella |
Pasta and Risotto
| the follownig entrees are served with a wood oven roasted vegetable medley, and sour cream-chive mashed yukon gold potatoes |
| Black Pepper Fettuccine |
$14.00 |
with chicken, portabella mushroom, pine nuts, cream, and grana parmesan |
| Wood Oven Fired Mac-N-Kobe Beef |
$12.00 |
in a rich tomato sauce with New York sharp white cheddar |
| Saffron Risotto |
$13.00 |
with asparagus and grana parmesan |
| Seafood Linguine |
$16.00 |
with salmon, shrimp, squid, mussels, and clams in a spicy marinara |
| Rotisserie Chicken |
$15.00 |
rotisserie roasted chicken with merlot jus |
| Crispy Salt and Pepper Chicken |
$15.00 |
served with Chinese plum, sauce |
| Rotisserie Roasted Pork Loin Chops |
$15.00 |
with a maple-sage cream |
| Beef Tenderloin |
$35.00 |
nine ounce filet with merlot jus, balsamic roasted red onion |
| Axis Surf and Turf |
$50.00 |
our nine ounce beef tenderloin served with three jumbo tiger prawns basted with herb butter |
| Cabernet Marinated Flank |
$19.00 |
grilled and served with creamed horseradish |
| Snake River Farms Kobe Flatiron Steak |
$30.00 |
grilled with wood oven roasted portobello mushroom, rosemary-shallot butter |
| Grilled Wild King Salmon |
$21.00 |
with a roasted sweet pepper pesto |
| Black and Blue Sashimi Grade Ahi |
$22.00 |
blackened extra rare with cajun seasoning, served with maque choux, a creamy sauce of corn, celery, sweet peppers, and red onion |
| Cedar Planked Wild King Salmon |
$23.00 |
with a rosemary-honey glaze |
| Classic Bouillabaisse |
$18.00 |
clams, mussels, shrimp, salmon, and squid in a tomato, saffron, and pernod broth. Topped with roasted pepper rouille |
| Macaroni and Cheese |
$6.00 |
with New York sharp white cheddar |
| French Fries |
$3.00 |
| Grilled Asparagus |
$5.00 |
| Wok Seared Broccolini |
$5.00 |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant Axis Restaurant directly.
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