Turn up the heat with our popular Shrimp & Spicy Noodle Salad. Showcasing Oregon pink shrimp atop a medley of vegetables and yakisoba noodles, cooked together in our signature sesame chili dressing. 

Niçoise salad is considered by some great chefs to the be the finest summer salad of all time. Our take on this French classic features local Albacore tuna. Oregon Albacore, once relegated to tin cans, here shines in the center of the plate. Enjoy with a glass of Oregon Rose, some crusty bread and good friends.

This Asian-inspired dish highlights black cod over a bed of asparagus, green beans, mushrooms, onions, orange, red bell pepper, and yakisoba noodles, married together in a flavorful teriyaki dressing.

For seafood lovers, black cod (aka sablefish) is an ultimate indulgence with its rich buttery texture and high flavor profile. Most Oregon blackcod is exported to Japan, where it is considered a delicacy. But it is increasingly gaining popularity in the US, particularly for those trying to increase beneficial omega-3 fats in the diet.

This meal showcases grilled Albacore tuna with fresh strawberries, raspberries, and blueberries alongside beets, mint, spinach, hazelnuts, Oregonzola cheese, and a pomegranate vinaigrette.

Weathervane scallops shine on a mix of risotto, fava beans, artichoke, asparagus, shallots, and baby kale with cotija cheese and a Pepian Verde sauce.

This light and bright Mint Couscous Salmon Salad features a Coho salmon fillet over a mixture of baby kale, couscous, red and green onion, dried apricots, and Mandarin oranges. It is tossed in Chef Enrique’s mint-pomegranate vinaigrette, sprinkled with crushed pistachios, and topped with pomegranate seeds and a mint garnish.

This meal is the vegetarian version of our famous Albacore tuna berry salad, and showcases tempeh kabobs with fresh strawberries, raspberries, and blueberries alongside beets, mint, spinach, hazelnuts, Oregonzola cheese, and a pomegranate vinaigrette.

This Asian-inspired dish is the vegetarian version of our blackcod hoisin, and highlights grilled portobello over a bed of asparagus, green beans, mushrooms, onions, orange, red bell pepper, and yakisoba noodles, married together in a flavorful teriyaki dressing.

Turn up the heat with our popular Tempeh & Spicy Noodle Salad. Showcasing seared tempeh kebabs atop a medley of vegetables and yakisoba noodles, cooked together in our signature sesame chili dressing. 

Fish tacos are a mainstay of coastal restaurants. This vegetarian version substitutes tempeh for the fish. We pair them with mango pico de gallo, as it adds a sweet zip to the dish, making them very craveable.

Fish tacos are a mainstay of coastal restaurants. We love to pair local lingcod or rockfish with mango pico de gallo, as it adds a sweet zip that complements the fish without overshadowing it.

This sandwich celebrates Oregon’s special fisheries, featuring Dungeness crabmeat and pink shrimp, served in the style of a lobster roll, with chopped celery, onions, bell peppers, and topped with zingy Huichol hot sauce, all served on a toasted hoagie. It has quickly become a favorite among Local Ocean regulars. The fact that it all comes together quickly and easily makes it perfect for a quick mid-week meal.

Pan-fried oysters offer a delicious seafood experience, featuring a crispy exterior and tender interior. This recipe highlights the oysters' natural flavors and is suitable as an appetizer or main dish. Easy to prepare, pan-fried oysters enhance any meal with their rich taste and satisfying texture, showcasing local ingredients and classic techniques.

Chef Enrique's special Christmas dinner DockBox centers around a cedar plank baked coho salmon with a citrus and wild rice salad, roasted winter vegetables, and a trio of housemade special sauces including chimichurri, guajillo, and hazelnut cream.

Local Ocean's classic Dungeness Crab Cakes and tartar sauce.