Capital Seafood Menu With Prices

Capital Seafood menu with prices is something you need to check before you visit, because the numbers shift with the seasons. The restaurant focuses on live seafood, so what you pay depends on the market rate for Dungeness crab, lobster, and fish on any given day. This guide breaks down what you can expect to spend, helping you plan a meal without any surprises.

You will not find a fixed, year-round price list for the main catches. Instead, the menu lists items “market price,” which changes weekly. However, the regular kitchen menu does have stable pricing for poultry, pork, and vegetable dishes. Below is a realistic breakdown of what you will see when you sit down.

Live Seafood And Market Price Items

This is the heart of the restaurant. You pick your live animal from the tank, and they cook it your way. The cost is calculated by weight.

Dungeness Crab: Usually $38 to $55 per pound. A whole crab often weighs 2-3 pounds.
Live Lobster: Typically $45 to $65 per pound. Look for specials on weekdays.
Live Fish (Rockfish or Flounder): Around $25 to $35 per pound, whole.
Geoduck Clam: Can reach $60 per pound due to high demand.
Spot Prawns: Often sold per pound, ranging from $30 to $40.

Always ask the server for the current per-pound rate before you choose. The price is written on the whiteboard near the tank, but it changes fast.

Stable Appetizers And Soups

If you want a fixed price, start with these. They do not fluctuate with the ocean.

Hot and Sour Soup: $8.95 for a small bowl.
Pan-Fried Pork Dumplings (6 pieces): $9.50.
Salt and Pepper Squid: $16.95.
BBQ Pork (Char Siu): $14.75.
Steamed Clams in Black Bean Sauce: $18.00 (uses frozen clams, not live).

Main Dishes With Fixed Costs

These are your reliable options if you are on a budget. The portions are large enough for sharing.

Mongolian Beef: $19.95. Tender flank steak with scallions.
Kung Pao Chicken: $17.50. Includes peanuts and dried chili.
Vegetable Chow Mein: $13.25. A safe bet for vegetarians.
Sweet and Sour Pork: $18.75. A classic Cantonese staple.
Mapo Tofu: $15.50. Spicy and savory ground pork.

These prices are accurate as of last quarter, but they might have gone up by a dollar or two. Check the printed menu for the final number.

House Specialties And Combos

The chef’s specials are where you see the mid-range pricing. These are pre-plated dishes that do not require picking from a tank.

Filet Mignon with Black Pepper Sauce: $28.95.
Roast Duck (Half): $24.00. Served with pancakes and hoisin.
Seafood Bird’s Nest: $22.50. A fried potato basket filled with shrimp and scallops.
Weekday Lunch Combo: $12.95. Includes rice, soup, and a small entree.

You should also factor in the cost of rice. Steamed rice is $2.50 per bowl, which feels a bit steep but is standard for the area.

How To Estimate Your Total Bill

Do not just look at the entree price. You need to add the extras that are not always mentioned.

First, ask about the “market price” on the live fish. If you pick a 2-pound fish at $30 per pound, that is $60 before cooking. Second, they charge a small fee for splitting a plate, usually $3.00. Third, tea is $1.50 per person, and they do not offer free tap water refills unless you ask specifically.

A good rule of thumb is to add 20% for tax and tip on top of the menu numbers. For two people eating one live crab and one vegetable dish, you should budget around $110 to $140 total. If you stick to the fixed-price items, you can get out for $45 per person.

Finally, call ahead on the day of your visit. The manager will tell you the exact per-pound rate for the crab over the phone. This is the only way to get a firm “Capital Seafood menu with prices” guarantee before you walk in. Otherwise, you are at the mercy of the morning’s catch.