“Leg shot” photo taken by Kallie
Today we finally had a professional family portrait taken — something we hadn’t done in ten years. Time has a way of slipping by: the last formal photo was when Laurel and Quill were in preschool and kindergarten. With older children away at college over the past several years, coordinating all four kids’ schedules felt impossible, so family portraits kept getting postponed.
After the session we decided to celebrate by dining at Scott’s Seafood on the River. The riverwalk made for a pleasant stroll while we waited for our table. Kallie noticed a set of stone steps and called out, “Let me take a leg shot on these steps!” She captured a playful image of us sitting together looking out at the water. It’s a candid moment I’ll cherish, even though the shot didn’t include everyone’s faces — a reminder that the best pictures often come from unplanned moments.
Fried Calamari sriracha-yuzu aioli and house made cocktail sauce
One nice perk of Scott’s is their continuous menu service between lunch and dinner. We arrived at 3:30 pm and were still able to order from the dinner menu. We started with fried calamari — tender, lightly crisped, and finished quickly. The sriracha-yuzu aioli and house cocktail sauce complemented the calamari well, making this a crowd-pleasing opener.
Dungeness Crab Cakes with herbed remoulade and Belgian endive slaw
The Dungeness crab cakes arrived with a bright, herbed remoulade and a crisp Belgian endive slaw. The crab was flavorful and fresh; I appreciated the balance of light vegetables alongside the rich seafood.
Pork-Kimchi Potstickers with Asian slaw, sweet chili drizzle, and bulgogi dipping sauce
If I had to pick a single appetizer to order again, it would be the pork-kimchi potstickers. Each bite combined chewy, flavorful filling with a slight tang from the kimchi and a sweet-spicy drizzle that kept me going back for more. The bulgogi dipping sauce added savory depth and rounded out the dish perfectly.
Spicy Crab Bisque
The spicy crab bisque was rich and concentrated — perhaps a touch too intense for my taste. It tasted very full-bodied, almost condensed, but still delicious. We enjoyed dipping thick slices of sourdough into the bisque; the bread softened and absorbed the flavors beautifully. Even Quill tried a spoonful and decided she liked it.
Ahi Tuna Two Ways: sesame crusted and seared rare, with wakame sticky rice and lime-marinated sashimi
Cole ordered the Ahi Tuna Two Ways, and the fish tasted exceptionally fresh. The sesame crust and sear contrasted nicely with the lime-marinated sashimi. Watching him tackle the long ribbons of cucumber turned an ordinary bite into a small family laugh.
Tomatillo Braised Pork Shoulder with crispy queso fresco polenta
Kallie’s tomatillo-braised pork shoulder was tender and flavorful with a pleasant heat. The crispy queso fresco polenta was a hit at the table — rich and comforting — and I could tell Quill would happily make a meal from that polenta and sauce alone.
Capellini Provencal: angel hair pasta tossed with tomatoes, garlic, herbs, capers and olives
Quill chose the Capellini Provençal, a meat-free option tossed with tomatoes, garlic, herbs, capers, and olives. She finished her bowl, which speaks for itself. It made for a lighter, flavorful counterpoint to the richer plates at our table.
Grilled Petrale Sole Dore with lemon-garlic butter and lemon-chive rice pilaf
The Grilled Petrale Sole Dore proved to be a standout. The buttery lemon-garlic sauce elevated the delicate sole, and the rice pilaf paired nicely. Several of us praised this dish, and I’m already planning to order it on our next visit.
House-made Shiitake Mushroom & Sierra Nevada Goat Cheese Ravioli with roasted butternut squash and toasted pecans
Laurel opted for the shiitake mushroom and Sierra Nevada goat cheese ravioli. She enjoyed the garlic-scented butternut squash accompaniment. I found the shiitake flavor strong and distinct, and perceived a tang from the goat cheese that didn’t appeal to me personally; Cole and Kallie tasted it and thought the goat cheese explained that note.
Macadamia Nut Crusted Alaskan Halibut with brown butter and lemon-chive rice pilaf
I had the macadamia-crusted Alaskan halibut. The fish had a pleasingly firm texture and a delicate flavor that paired beautifully with the brown butter. It came with a generous portion of vegetables; next time I’ll ask for them without added butter to save a few calories — after all, we wanted to leave room for dessert.
Dessert Trio: Triple Chocolate Seduction, Crème Brûlée, and Raspberry Jack
We were all pretty full but agreed to share a mini dessert trio: triple chocolate seduction with port-blackberry coulis and hot ganache, custard-style crème brûlée, and Raspberry Jack with vanilla ice cream and raspberries in triple sec. As soon as I snapped the photo, five spoons descended on the plate — it disappeared in minutes.
Cole in a diagonal plank
To finish the day, here’s a funny shot of Cole doing a spontaneous plank on a river rock. It’s a lighthearted reminder of youth and fitness — and also a nudge for me to get back on my elliptical.
All in all, it was a lovely afternoon: a long-overdue family portrait, a relaxed walk along the river, and a dinner filled with memorable dishes and good conversation. I hope it won’t be another decade before we update our family photos. Happy Thanksgiving — enjoy time with your families.