Blue Crab Bar & Grill

Presented to you by:

Executive Chef Andrew Dickinson
Restaurant Chef Shawn Morrison

To Begin:

Greens     8
Tomatoe, Julienne Vegetables
Golden Raisin Champagne Vinaigrette

Caesar      9
Shaved Parmesan, Focaccia Bruschetta,
Crisp Prosciutto, Dijon Caper Vinaigrette

Famous Chowder   10
Clams, Potatoes, Leeks, Bacon, Cream Seasonings And That’s It

Albacore Tuna  14
Quinoa, Sweet & Savory Melons
Fuji Apple, Fresh Horseradish

Salmon Tasting         12
Hot Smoked, Cold Smoked, Gravlox
Pressed Cucumbers, Chevre, Shallot Marmalade

Crab Cake        16
Sour Gherkin Tartar, Lemon Dressed Pea Tendrils

Oysters    14
Fresh Raw Natural Or Rockefeller
Lemons, Horseradish, Mignonette

Halibut Cheeks       13
English Peas, Leeks, Roasted Lettuce
Side Stripe Shrimp Butter

Calamari    10
Slow Braised, Crisp Fried
Tatziki, New Shoots, Tomatoes

Blue Berry Quinoa Lettuce Wraps   19
Yam Tile, Pearl Cous Cous Taboulie
Snap Peas, Fresh Pea Soup

Salmon   25
Dungeness Crab ‘Oscar’ Garish
Watercress Arancia, Red & Yellow Little Beets

Diver Scallops   31
Spot Prawns, Lobster Ratatouille
Parma Ham, Lima Beans, Poached Tomatoes

Island Trout   27
Side Stripe Shrimp, English Peas
Hand Cut To Order Lovage Butter Egg Noodles

Chicken Breast   24
Lyonaisse Creamer Potatoes, Glazed Carrots
Reduced Dark Chicken Stock

Filet Mignon   36
Ox Tail Ravioli, Hunter Sauce
Roasted Garlic, Spinach

New York Steak   31
Mashed Gold Potatoes, Grilled Greek Salad
Salt & Pepper Heirloom Tomatoes, Horseradish Jus

Add Prawns $10 Add Scallops $12