08/18/2026
5 tips to the Walrus menu! We know you guys are pros already but we love a good refresher.
1. Rotating list of oysters, mostly from PNW farms but sometimes east coast varieties too (discount pricing during happy hour 4pm-5pm, M-F!)
2. We try to feature seasonal dishes as much as we can. Ingredients from these menu items are usually sourced from our local farmer friends. Somehow it just tastes better that way, y’know?
3. Ball out and get the caviar. Why not? It pairs well with nearly everything on the menu from oysters to the bread and butter. YOLO.
4. Fried oysters, grilled sardines, and steak tartare are OG dishes from the early days and they’re still on the menu. These are time-tested classics and you’ll want them at the table. They’re house faves for s reason!
5. Halibut collar is not to be missed. A criminally overlooked cut for years, trust us when we say collars have some of the best meat on the fish. Find it on our weekend menus but if you’re lucky, you can find it on a weekday too.
Bonus: hop over to Barnacle for a pre or post meal amaro. The back bar is full of selections from Italy and beyond. We have a few local varieties and some we’ve even bottled in-house. Aperitivo/digestivo, anyone?
Bonus, Bonus: (not pictured) but we think our wine list is pretty killer too. Guess you’ll have to see it in person!
Big shout out to our bev director, Jennifer O'Neil 🍷
