Under Current Bar is offering special pricing on High Tide “happy hour” bites from Current Fish & Oyster’s kitchen Monday through Thursday from 10 p.m. until midnight and all day Sunday.
Amy Eldredge, managing partner of Under Current Bar, explains, “Along with the daily specials, we wanted to give our night owl and Sunday customers some great sustenance at an amazing price.”
Included in the High Tide menu are specialties from Chef Alan Brines, including Minterbrook oysters from Gig Harbor, WA with cucumber mignonette and housemade cocktail sauce for $1 each; house marinated olives with fresh herbs for $2; house cut fries with remoulade, togarashi-garlic aioli and fry sauce for $3; carnitas taco with avocado chimichurri and cabbage slaw for $2; ale battered fish with remoulade, shishito pepper and spicy slaw for just $6 and chef’s favorite potted smoked salmon with avocado chimichurri and caper berry and rye crackers for $7.
The High Tide late-night specials are offered in addition to the daily specials: $1 off oysters on Mondays, half-priced steamed buns on Tuesdays, $6 featured wine and half price charcuterie on Wednesdays, plus a $10 Under Current burger on Thursdays.
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