This is a difficult question because I like to think that my menu lives and breathes and will take on different textures and flavor profiles as the kitchen evolves and the seasons change. But in broad strokes, I am bringing my take on New American cuisine to Breaking Waves with Filipino, Persian, and Italian influences allowing us to have a unique take on many well-known dishes that will seem familiar and yet different.
One of the goals with this menu was to have an eclectic mix of high-quality dishes so that everyone in the family can order something to make themselves happy. Someone may be in the mood for our Smoked Albacore Tuna sandwich and someone else at the table might want to go a little more upscale with our spicy and savory Cioppino.
By running a scratch kitchen making everything from our own veal stock to our aioli and classic Caesar dressing I intend to make Breaking Waves a foodie destination for Kitsap County. We will be making our own scratch pasta for our two pasta dishes. My own secret recipe adobo bacon will appear in two places on the menu. And Breaking Waves Brewing beers will be incorporated into many dishes on the menu. I am excited to be able to feature locally sources shellfish on the menu showcasing the abundance that the Pacific Northwest and Hood Canal has to offer us.
BREAKING WAVES BREWING
3388 Northwest Byron Street, Silverdale, Washington 98383, United States
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