Spenger's Fresh Fish Grotto 1919 Fourth Street, Berkeley, CA 94710 • 510-845-7771

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This is just a small sampling of our extensive Restaurant Menu
see Restaurant Menu for OYSTERS ON THE HALF SHELL, SALADS AND SOUPS, PRIME MEATS AND COMBINATIONS, SEAFOOD CLASSICS, PASTAS, SEAFOOD GRILLED, , PRAWNS AND SHRIMP,
Happy Hour Menu & more....

Fresh Fish List

Kodiak Alaska Sockeye Salmon

San Pedro Thresher Shark

Baja California Venus Clams

Kodiak Alaska Halibut

Japanese Tobiko Caviar

Buhl Idaho Rainbow Trout

Kodiak Alaska Coho Salmon

New Zealand Blue Nose Seabass

Hilo Hawaii Monchong

Eureka Stone Crab Claws

Oregon Bay Shrimp

Astoria Dungeness Crab

Hilo Hawaii Albacore Tuna

Louisiana Catfish

New Zealand Greenlip Mussels

Monterey Bay Sardines

Prince Edward Island Black Mussels

Costa Rica Mahi Mahi

Half Moon Bay Sand Dabs

Washington Atlantic Salmon

Oregon Petrale Sole

Washington Dungeness Crab Meat

Guyamas Rock Shrimp

Port Canaveral Bay Scallops

Washington English Sole

Rhode Island Sea Scallops

Catalina Island Yellowtail Jack

Sacramento Delta Crawfish

Chilean Swordfish

Oahu Hawaii Ahi Tuna

Washington Hood Canal Oysters

California Marin Bay Oysters

Oregon Yaquina Bay Oysters

British Columbia Fanny Bay Oysters

Washington Oysterville Oysters

British Columbia Nootka Sound Oysters

Washington Goosepoint Yearling Oysters

Ecuador Tilapia

Washington Rockfish

Appetizers

New Zealand Green Lip Mussels in Curry Coconut Cream
with Clams.................................................................................. 9.75
Mussels, Crawfish and Dungeness Crab....................................... 13.50

Black Mussels in Tomato Basil Broth............................................. 8.85

Dungeness Crab and Bay Shrimp Cakes with
Red Pepper Aioli......................................................................... 10.50

Pan Seared Sardines with Fiery Tomato Ragout.............................. 6.25

Fresh Dungeness Crab Cocktail .................................................. 12.95

Stone Crab Claws with Jalenpenos, Cilantro and Key
Lime Juice................................................................................... 9.50

Seared Rare Spicy Ahi Tuna with Ogo
Seaweed Salad........................................................................... 11.20

Fresh Bay Shrimp Cocktail............................................................ 6.95

Pan Fried Goosepoint Yearling Oysters with Tartar Sauce................ 7.50

Jumbo Prawn Cocktail................................................................. 13.75

Venus Clams with White Wine Garlic Broth................................... 10.50

Smoked Salmon with Tobiko Caviar, Capers and
Creme Fraiche.............................................................................. 8.95

Deep Fried Calamari with Tartar Sauce........................................... 7.55

Spenger's Seafood Sampler..........(serves four).............................. 39.00

Seafood Specialties

Monchong Rubbed with Hot and Sweet Spices and Pan Seared with Black Beans, Spanish Rice and Ginger Lime Chutney..........................................17.50

Bluenose Seabass Wrapped in Rice Paper with Sweet Soy, Ginger and
Stir Fried Asian Vegetables...........................................................18.25

Rainbow Trout Crusted with Almonds, Fresh Herbs, Wild Rice
and Toasted Almond Butter...........................................................14.75

Yellowtail Jack Pan Seared with Hazelnut Crust, Mashed Potatoes
and Spicy Jamaican Hot Rum Butter..............................................17.90

Sockeye Salmon Steak Grilled with Crab and Shrimp Potato Cake,
Asparagus and Saffron Chive Butter...............................................18.85

Albacore (cooked medium rare) Pan Seared with Orange Sesame Crust,
Stir Fried Asian Vegetables and Jasmine Rice................................15.95

Thresher Shark Grilled with Braised Spinach, Mashed Potatoes and Mushroom Demi-Glaze.................................................................16.85

Swordfish "Peppersteak" Pan Seared with Peppercorns, Rosemary, Brandy Cream and Mashed Potatoes..............................................9.75

Mahi Mahi Blackened with Cajun Spices, Jasmine Rice and Thai Coconut Curry Sauce...................................................................17.95

Catfish Pecan Crusted and Pan Seared with Orange Butter Sauce and Jasmine Rice..............................................................................15.80

Halibut Oven Roasted with Dungeness Crab, Bay Shrimp, Brie Cheese, and Mashed Potatoes..................................................................20.90