| Tuna Tartare |
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sashimi grade tuna with toasted pine nuts, crisp apple salad and paprika oil and crispy lavosh |
| Shellfish Trio |
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blue crab with our mustard sauce, king crab with horseradish cocktail sauce and 'Louie style' colossal shrimp |
| Wild Gulf Prawn Cocktail |
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with house made horseradish cocktail sauce |
| Bloody Mary Oysters |
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today's fresh oyster selections on the 1-2 shell spiked with rain vodka bloody- mary sauce and fresh lime |
| Seared Filet Mignon |
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carpaccio style, spice rubbed and flame seared with white balsamic-caper vinaigrette and pickled red onions |
| Yellowtail Crudo |
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thinly-sliced and sushi grade with fresh blood orange vinaigrette, alaea salt and serrano chiles |
| Vodka Cured Peppered Salmon |
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with julienne vegetables and dill sweet mustard |
| Blue Coral's Atlantis |
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a sampling of our finest-oysters on the half shell, colossal shrimp cocktail, Alaskan king crab, 'louie style' shrimp and colorful array of dipping sauces |
| Blue Crab Cake |
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pan-seared and served with roasted tomato aioli |
| Crispy Calamari |
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in a light buttermilk batter, served with lemon caper aioli and aromatic vinaigrette |
| Almond Shrimp |
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crispy fried shrimp with a duo of dipping sauces |
| Baked Goat Cheese |
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roasted beet salad with fig vinegar and crispy lavosh |
| Leaves and Bowls |
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| Crab and Shrimp Louie |
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Alaskan king crab and colossal shrimp tossed with baby greens, crisp iceberg, tomatoes in classic louie dressing |
| Caesar Salad |
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whole Romaine leaves, ciabatta croutons, white anchovies and a classic Caesar dressing |
| Five Baby Greens |
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with hearts of palm, cherry tomatoes and white balsamic vinaigrette |
| White Clam Chowder |
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east coast style chowder with bacon, leeks and potatoes |
| Maine Lobster Bisque |
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fresh lobster stock creamed with a touch of sherry |
| Scottish Salmon |
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simply grilled fillet with bernaise beurre blanc |
| Petrale Sole |
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golden battered and sauteed in chive butter with toasted almonds |
| Pacific Wild Swordfish 'Oscar Style' |
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grilled au poivre, coupled with steamed king crab legs and Hollandaise |
| Mahi Mahi |
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alaea sea salt seasoned and grilled, served with lemon caper aioli |
| Yellowfin Tuna |
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seared rare and sliced with delicate chive butter sauce |
| Arctic Char |
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pan seared, crispy skin and served with citrus curry sauce |
| Pacific Wild Swordfish |
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simply grilled, mojo verde marinade, roasted lemon and citrus-chili drizzle |
| Chilean Sea Bass |
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baked in a parchment paper moon with fresh thyme and lemon in a fresh mediterranean tomato broth |
| Shrimp Scampi |
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butterflied wild gulf prawns sauteed with garlic, roasted tomatoes and fresh basil in a lemon butter sauce |
| King Crab Legs |
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shelled and steamed in a delicate, fresh herb-butter broth |
| Blue Coral Cippino |
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gulf shrimp, jumbo sea scallop, Alaskan king crab, mania clams p.e.i. mussels and hand-cut fresh fish simmered in a zesty tomato broth |
| Lobster En Fuego |
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our house favorite 'lounging lobster' on homemade chips, slowly baked with blue coral's signature creamy fuego chile aioli |
| Sea Scallops |
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pan-seared and glazed with meyer lemon, honey and black pepper |
| Tristan Island Lobster Tails |
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cold water tails, seasoned with pimenton spice, slowly-baked and served with drawn butter |
| Prime New York Strip Steak |
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16 oz. grilled and served with garlic-herb compound butter and balsamic-braised shallots |
| Filet Mignon |
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8 oz. center cut grilled with shiitake mushrooms and peppercorn demi-glace flavored Hollandaise |
| Kurabuta Pork Shank |
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slow-braised berkshire pork, apple cider demi-glace |
| Free Range Chicken Breast |
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house blend seasoned, garden fresh with chimichurri butter and your favorite from the sea: shrimp scampi, colossal lump crab cake, Alaskan king crab, broiled tristan Island lobster tail |
| Blue Coral Surf and Turf |
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duet of petite filet and broiled tristan Island lobster tail with chimichurri butter |
| Grilled Asparagus |
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| Fuji Apple and Blue Cheese Slaw |
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| White Truffled French Fries |
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| Lobster Mac N' Cheese |
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| Yukon Gold Mashed Potatoes |
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| Goat Cheese Potatoes Au Gratin |
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| Roasted Beet Salad |
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| Grilled Farmer's Market Vegetables |
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| Swiss Chard with Pancetta |
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| Mushroom Risotto |
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| Granny Smith Tart Tatin |
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fresh granny smith apples in puff pasty with notes of cinnamon and clove, finished with house made caramel sauce and vanilla bean ice cream |
| Molten Chocolate Cake |
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a rich, warm scharfenberger semi-sweet chocolate ganache cake with butter shortbread cookies and vanilla and vanilla bean ice cream |
| Pumpkin Cheesecake with Gingersnap Crust |
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fluffy pumpkin cheesecake on a crushed gingersnap crust toprred with fresh whipped cream and a toasted pumpkin in seed praline |
| Fresh Lemon Meringue Pie with Warm berry Compote |
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sweet-tart, fresh lemon curd tartlet with meringue peaks atop warm berry compote |
| Fresh Tangerine Creme Brulee |
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our smooth custard all dressed up with fresh tangerine slices and three buttery shortbread cookies |
| Apple Strudel |
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apple liqueur and chateau doisy-vedrines sauterne make for a smooth cinnamon spiced after dinner cocktail |
| Godiva White Chocolate Martini |
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sip your dessert, godiva white chocolate and starbucks cream liqueur shaken with amaretto disaronno and navan |
| Java and Juice a La Mode |
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a delicious mix of van gough espresso vodka and blueberry juice with a dollop of rich whipped cream |
| Pineapple Madagascar Martini |
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a delicious and exotic blend of fresh pineapple and navan, a madagascan black vanilla cognac, with fresh limes and cinnamon |
