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Left Coast Seafood Restaurant
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Instagram

  • +1 (707) 380-8392

Reservations
Events & Catering
Left Coast Seafood Restaurant
Gift Cards
Online Ordering
  • Home
  • Menu
  • Our Team
  • Marketplace
  • Private Events
  • Partners
  • Gallery
  • News & Press
  • Calendar
  • Blog
  • Contact Us
×
  • Home
  • Menu
  • Our Team
  • Marketplace
  • Private Events
  • Partners
  • Gallery
  • News & Press
  • Calendar
  • Blog
  • Contact Us
Instagram

  • +1 (707) 380-8392

  • Home
  • Menu
  • Our Team
  • Marketplace
  • Private Events
  • Partners
  • Gallery
  • News & Press
  • Calendar
  • Blog
  • Contact Us
×
  • Home
  • Menu
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  • Private Events
  • Partners
  • Gallery
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Left Coast Seafood Restaurant
Reservations
Events & Catering
Gift Cards
Online Ordering

Left Coast Seafood Restaurant Gallery

Board of one ounce ceviche spoons served with fresh arugula for a private event
Fresh New York Cheesecake served with fresh raspberries and house made raspberry sauce
Board of two dozen mini crab cakes with dollops of house made remoulade for a private event
Four plates of fish and chips with house made tartar and cocktail sauce, with fresh lemons
Whole baked crab in shell with parsley and garlic butter served with smashed marble potatoes and grilled sourdough
Prep cook holding up two whole fresh sole towards camera
Eight whole fresh fish prepped on a roasting sheet for the oven
Chef Julian in camouflage cap, grey chef coat, and black apron holding whole fresh fish to prep
Crab cake eggs benedict topped with fresh picked crab and hollandaise sauce served with breakfast potatoes and arugula salad
Six sauté pans on burners with slow roasted ribs, seafood pasta, cioppino, and seafood risotto bubbling away
Grilled hanger steak served on a bed of coconut rice and topped with house made chimichurri, and a side of roasted seasonal vegetables
Fresh seafood linguini with scallops, mussels, clams, shrimp, and lobster meat with a white wine butter sauce
Fresh seafood bake with crab, shrimp, clams and mussels with smashed marble potatoes and corn on the cob
Two-pound tomahawk with herb compound butter and mushroom demiglace with three lobster tails, smashed marble potatoes, and seasonal vegetables
Cheesy, bubbling scalloped potatoes
Whole grilled sole topped with house made chimichurri
Half a dozen peel and eat shrimp in a spicy read sauce
Left Coast clam chowder served in a bread bowl with the bread top to the side
White rectangular dessert plate with a single serving of a round chocolate cake dusted with confectioner sugar, and a single serving of a round New York cheesecake with fresh raspberries
Large wooden board with a three-pound tomahawk steak with garlic compound butter, six grilled shrimp, six grilled scallops, a lobster Thermador, two lobster tails, Poseidon fries, and grilled asparagus
Cold platter of a pound of crab legs out of the shell with house made cocktail sauce and fresh lemons
White large bowl with cioppino topped with fresh crab, and served with three grilled sourdough crostini
Left Coast Seafood team members Bailee and Noah working the grill at Pinot Fest both wearing black aprons and Left Coast Seafood hats
Six small bamboo plates on a table each with a cioppino shooter and a mini crabcake with a dollop of house made remoulade for Pinot Fest
Three lobster Thermador on an oven tray just out of the oven on the stove top waiting to get plated
Three ceviche tostadas served on a white rectangular plate each topped with a fresh slice of avocado
Ten filets of fresh Petrale Sole, with scales on, piled on a blue cutting board ready to prep
Large wooden board with handle with a lobster Thermador at the forefront marbled smashed potatoes, a grilled filet mignon with mushroom demi-glace, and grilled asparagus
Six grilled shrimp, six grilled scallops, garnished with fresh parsley & lemon, and served on a black, oblong slate plate
One large white plate at the forefront with slow roasted ribs on top of truffle mash, baked crab, and topped with a grilled lobster tail out of shell. Served with a side of melted butter and seasonal vegetables. The second bowl behind it has a whole baked crab with parsley butter, and the third bowl has a seafood linguini
Two large salmon filets, pink side up, on a blue cutting board. To the left are a large knife, and deboning tweezers
Large stainless-steel bowl filled with fresh wild mushrooms waiting to be cleaned and prepped
A martini glass filled with raspberries and cream, with a sprig of mint and two pieces of short bread to garnish
Large sink filled with live lobsters with their claws taped
Left Coast Seafood team member Bailee wearing a Left Coast Seafood hat, black mask, short sleeved, gray chef coat, and a black apron holding a white bowl of potato leek soup topped with fried leeks and bacon
A white bowl of potato leek soup topped with fried leeks and bacon
Seafood bake with crab, shrimp, mussels, clams, marbled smashed potatoes, and two pieces of grilled sourdough
Live Maine lobsters in a sink covered with water with claws taped
Left Coast team member, Makayla, with a black mask on and a Left Coast Seafood tee shirt holding a board with a grilled two-pound tomahawk steak, a grilled fourteen ounce ribeye, both topped with garlic compound butter and mushroom demi-glace, Poseidon fries, one lobster Thermador, and seasonal vegetables.
A boat load of whole fresh crabs
Forefront right hand corner is a partial glimpse of a bowl of pasta, main focus is a whole baked crab in a white bowl with lemon parsley butter, and the background is a faded image of surf and turf
A pile of bright orange whole crabs
Chef Julian with a camouflage hat, and his black mask pulled under his chin, and a big smile on his face. He is wearing a gray chef coat, and a black and white striped apron hold a large white bowl filled with peel and eat shrimp, garnished with fresh lemon and three pieces of grilled sourdough
Shrimp risotto topped with five large whole grilled shrimp
A board with a whole grilled fish with tail and skin on topped with house made chimichurri served over a bed of coconut rice, with a side of grilled seasonal vegetables, and fresh lemon wedges
Six parmesan crusted scallops placed around the edge of a large white plate topped with a lemon, caper butter sauce garnished with fresh lemon. The scallops surround a generous portion of truffle mashed potatoes in the center of the plate alongside grilled seasonal vegetables
A tall dark bottle of cold beer with a green label from Hare of the Forest Brewing Company’s Left Coast Lager sitting on top of a stainless steel counter top and to the left a partial glimpse of a small wooden cask
Left Coast Seafood team members Makayla, Tara, Karla and Kari all wearing Left Coast Seafood tee shirts and smiling at the camera while eating lunch at the counter in our corner cove
Two dozen raw oysters on the half shell served on crushed ice
Ten whole fresh fish with skin and tails on with no heads placed on a flat metal baking sheet with 2 X marks on each fish
Left Coast Seafood Restaurant

  • 110 West Standley Street
    Ukiah, California 95482, US

  • +1 (707) 380-8392

  • info@leftcoastseafoodca.com

  • Tue - Fri: 11:00 AM - 08:00 PM
    Sat: 04:00 PM - 09:00 PM
    Sun & Mon: Closed

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