Join us Monday, November 9th – Sunday, November 22nd for a global celebration of shellfish!

Executive Chef Michael Nelson has created an array of Bouillabaisse dishes from around the world to highlight the most delicious crustaceans that are all at their seasonal peak right now.

Take your pick between these three fabulous Bouillabaisse dishes or join us for dinner a few times during the next two weeks and sample all of them!

Thai Style Bouillabaisse 

Spicy coconut curry broth, shrimp, mussels, clams, white fish, jasmine rice, fresh herbs – $32

Traditional French Bouillabaisse 

Maine lobster, shrimp, scallops, clams, mussels, white fish, rich lobster stock, julienne vegetables, rouille croutons – $42

San Francisco Cioppino

Scallops, shrimp, mussels, clams, white fish, spicy tomato broth, long grain rice, shaved Parmesan – $34

GW Fins will feature all three of these Bouillabaisse dishes on our nightly dinner menu from November 9 – November 22. Enjoy them in our dining room or in the comfort of your home with Curbside Pickup.