Fishermans Market, Eugene, Oregon Boat to Plate Seafood Served Daily

Oregon pink shrimp mixed with cheddar cheese and house-made Bang Bang sauce, served between slices of Reality Kitchen sourdough. $1 from each sold donated to American Cancer Society (Oct 9-31). Eugene location only.

Fried catfish with Cajun remoulade, lettuce, tomato and pickle.

Mexican adobo halibut with cabbage, pico, onions and cheddar, topped with house-made Sarayo sauce.

Cajun Cod, grilled or fried. Cabbage, pico, cheddar. Bang Bang Banshee Sauce with Carolina reaper purée (sauce contains milk).

House-made jalapeño crab dip in a sourdough bread bowl. Served hot with crackers.

Shrimp, chicken, Andouille sausage, rice, bell pepper, onion, celery and a pinch of heat. House-made beef knuckle bone broth.

Blackened wahoo, rice, black beans, cheddar, pico + house Sarayo sauce. ~54g protein.

Grilled or fried with criss-cut fries.

Shrimp + scallops in creamy Alfredo with garlic + Parmesan. Served with a Hawaiian roll.

Creamy crab mac with cheddar + Havarti, served with a dinner roll.

Tacos served la cart and topped with cabbage, pico de gallo, cheese and house sauce. 5–8pm.

Burger & Pint of beer or Pelican cider. 11am–8pm. Burgers served on a fresh bun with lettuce, tomato and red onions unless noted. Served with criss-cut fries.

2 for $2 Fresh Pacific Oyster Shooters. Fresh, raw Pacific oyster shot with house-made Captain Dick’s Firecracker Cocktail Sauce and lemon. 10am–8pm.

ColdFire Brewing pints on draft. 10am–8pm.

Tomato based fish stew with onions, celery, fennel, sweet bell peppers, garlic, wine, cod, mussels and shrimp. 11am–8pm.

Rich, savory blend of crab simmered in a tomato-based broth with ham, bacon and seasoned veggies. Dairy-free. 11am–8pm.