Fins Bistro


EST. 2000



Issaquah's neighborhood seafood bistro. Specializing in a wide variety of exotic fish and shellfish from our local waters and beyond. We also offer a variety of Steaks, Pasta and Salads. Specializing in Pre Theatre dining, Full Bar and extensive Wine list. Brunch on the weekends. Casual theatrical ambiance and Patio dining.



Cabernet Sauvignon  is one of the world's most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Canada's Okanagan Valley to Lebanon's Beqaa Valley. Cabernet Sauvignon became internationally recognized through its prominence in Bordeaux wines where it is often blended with Merlot and Cabernet Franc.


Chardonnay is a green-skinned grape variety used in the production of white wine. The variety originated in the Burgundy wine region of eastern France, but is now grown wherever wine is produced, from England to New Zealand. For new and developing wine regions, growing Chardonnay is seen as a "rite of passage" and an easy entry into the international wine market.


The base of your California red blend is most likely the same as a classic Bordeaux blend: either Cabernet Sauvignon or Merlot. Other classic blending grapes used in Bordeaux include Cabernet Franc, Malbec, and Carmenere. While these are also used in California red blends (with Malbec at a bare minimum), Petite Sirah, Zinfandel, and Syrah are other grapes commonly used in these big, boisterous blends. 

Fins Bistro Restaurant and Bar Issaquah Washington

Dinner Menu


Tue-Sun 4pm - 9pm


Small Plates

  • Oysters on the Half Shell*

    half dozen oysters served with cocktail sauce and horseradish

  • Coconut Prawns

    large coconut crusted prawns with thai peanut sauce

  • Manilla Clams *

    steamed in a chorizo chili lime broth or a white wine garlic basil broth served with grilled crostini

  • Crab Cakes

    dungeness crab cakes chipotle aioli

  • Duck Eggrolls

    duck confit, shitake mushrooms and sweet chili dipping sauce

  • Bruschetta

    roma tomato, kalamata olive, basil and artichoke hearts tossed with fresh garlic, balsamic and olive oil grilled crostini

  • Mussels *

    steamed in a coconut curry broth or a white wine garlic basil broth served with grilled crostini

  • Fried Calamari

    flash fried tender squid served with marinara and chipotle aioli

  • Calamari Arabiatta

    tender squid sautéed with spicy marinara sauce, capers, basil and chili flakes served with grilled crostini

Soups and Salads

  • Clam Chowder

    creamy new england style

  • Crab Bisque

    rich cream soup with a sherry glaze

  • French Onion

    beef broth, sweet onions, topped with a crouton and melted swiss cheese

  • Baby Green

    baby greens, tomato, cucumber, kalamata olives and feta cheese with house vinaigrette

  • Caesar

    romaine, caesar dressing, croutons and parmesan cheese

  • Wedge

    wedge of iceberg lettuce with sliced tomato, pickled red onion, pralines and gorgonzola, add bay shrimp

Large Salads

  • Louie

    shrimp, dungeness crab, tomato, olives cucumber, avocado, peppers and egg over mixed greens accompanied with louie dressing

  • Ahi *

    seared ahi tuna crusted with sesame seeds with peppers, scallions, crispy noodles, mandarine oranges over mixed greens tossed with soy ginger dressing

  • Steak & Gorgonzola *

    8 oz top sirloin steak grilled to your liking, iceberg lettuce, tomato, mushroom, red pepper gorgonzola crumbles and pickled red onions served with bleu cheese dressing

  • Salmon Salad

    seasoned salmon grilled and served over mixed greens, hard boiled egg, tomatoes, peppers, cucumber, potatoes, kalamata olives, and house vinaigrette

Main course


  • Wild Alaskan Salmon gf

    pan roasted filet served with bearnaisse sauce

  • Macadamia Halibut

    macadamia crusted halibut with thai peanut sauce

  • Shrimp and Scallop Saute

    sautéed shrimp and scallops, with mushrooms and scallions in a garlic butter sauce

  • Stuffed Trout

    mountain trout with dungeness crabmeat stuffing topped with bearnaise sauce

  • Halibut Cheeks

    parmesan crusted sweet delicate medallions with lemon caper butter sauce

  • Seared Ahi Tuna* gf

    sesame crusted ahi seared rare over sauteed spinach and mushrooms in a teriyaki sauce

  • Northwest Trio

    parmesan halibut cheek, dungeness crab cake and king salmon

  • Oven Baked Halibut

    with shrimp and scallops in a pinot grigio sauce over florentine raviolis


  • Tenderloin

    8 oz fillet
    Choice of finish
    Gorgonzola cream sauce
    Oscar style
    topped with dungeness crab,  asparagus and bearnaise sauce

  • Rib Eye Steak Frite

    14 oz bone in rib steak 
    Choice of finish 
    Garlic caper butter 
    Cowboy style 
    cajun spice rubbed topped with blue cheese

  • Roasted Rack of Lamb*gf

    herb crusted and finished with a balsamic sauce

  • New York

    10 oz striploin
    Choice of finish
    Mushroom demi 
    Pepper Steak
    pepper crusted with a brandied green peppercorn sauce

  • Steak Frite

    8 oz top sirloin over sliced over sautéed onions and mushrooms and french fries

  • Lamb Shank

    slow braised in merlot and vegetables

  • Chicken Marsala

    pan roasted chicken breast in a marsala mushroom sauce


  • Crab Fettucine

    dungeness crab meat, asparagus, shitake mushrooms and sun dried tomato in a garlic cream sauce

  • Seafood Fettucine

    shrimp, scallops, clams, mussels and calamari in a light tomato sauce

  • Linguine Supreme

    clams, mussels, shrimps and mushrooms in a white wine butter sauce

  • Linguine Bolognaisse

    our house made meat sauce

  • Seafood Risotto gf

    king crab, shrimp, scallops, clams and mussels in a saffron infused cheese risotto

  • Smoked Salmon Penne

    house smoked salmon, capers, bell pepper and sun dried tomato in a garlic cream sauce

  • Penne Italiano

    penne noodles with sun dried tomatoes, capers, olives, basil, artichoke hearts, mushrooms, spinach, chili flakes and marinara sauce


  • Crème brûlée

  • Tiramisu

  • Bread Pudding

    with bourbon sauce

  • Flourless Chocolate Cake

    with vanilla ice cream

  • Cheesecake of the day

  • Sorbet

    Flavor of the day

  • Ice cream Sundae

  • Chef's Dessert

Fins Bistro
301 Front St N,
 Issaquah, WA 98027

Phone: 425.392.0109

Tue-Fri 11am - 9pm
Sat-Sun 9am - 9pm

Visit Us

301 Front St N,

Issaquah, WA 98027

Fins Bistro



Tue-Fri 11am - 9pm
Sat-Sun 9am - 9pm