2010 Restaurant Week Menu: Blue
Dinner $30
Appetizer:
-soup du jour
-Blue's House Salad with sundried tomatoes, toasted pine nuts, dried fruit and feta cheese -Blue's housemade fresh mozzerella and pesto sticks, served with marinara sauce -Fried Calamari, fresh and handbreaded, served with marinara sauce -Baby Iceberg Lettuce Wedge served with Blue Cheese and bacon
Entrees:
-Espresso Rubbed Filet of Sirlion (Served w/ roasted garlic and crispy shallots) -Stuffed Lobster Tail (Filled with housemade lump crab imperial) -Horseradish & Herb Encrusted Halibut (Over Spaghetti squash and topped with lobster sauce) -Grilled Salmon (Topped with Balsamic glaze & served with mango strawberry salsa) -Grilled Chicken Pasta (Angel hair pasta, asparagus, roasted cherry tomatoes, fresh garlic, basil, kalamata olives, and arugula in an asiago cream sauce) -Grilled Vegetable Penne (Assortment of Fresh Grilled Vegetables, fresh garlic & basil, served with marinara sauce)
Desserts:
-Apple Pecan Cake (Cinnamon Sugar Glaze & Vanilla Gelato) -S'More Bread Pudding (Cinnamon coated Challah, Toasted Marshmallows, Godiva Chocolate Sauce & Vanilla Gelato) -Sweet & Salty Seashore Blondie (Caramel Corn, Chocolate Chunks, Salted Caramel & Vanilla Gelato)
Lunch Menu $15
Appetizers:
-Soup Du Jour
-Blue's House Salad with sundried tomatoes, toasted pine nuts, dried fruit and feta cheese -Blue's housemade fresh mozzerella and pesto sticks, served with marinara sauce -Coconut Shrimp (jumbo shrimp served w/ spicy rasberry sauce and coconut pineapple sauce)
Sandwiches, Paninis & Entrees:
-Crab Meat Melt (Crab Imperial on Eniglish muffin, topped with tomato, cheese, and drizzled with hollandaise sauce) -Caprese Panini (Fresh mozzerella, basil & tomato with balsamic glaze) -Grilled Chicken Panini (Topped with pesto mayo, bacon & provolone cheese) -Fresh Fish of the Day (Grilled OR Lightly breaded and deep fried, served with orzo & fresh greens) -Grilled Vegetable Penne (Assortment of Fresh Grilled Vegetables, fresh garlic & basil, served with marinara sauce) -Shrimp Skewer Salad (Hoison glazed shrimp served on mixed green with mandarin oranges, avacado, tomatoes, water chestnuts, and topped with wonton strips with pineapple mango vinegrette)
Desserts:
-Baby Cheesecake served with fresh berries -Creamy Mascarpone Brownie served with Kahlua Caramel Sauce & Vanilla Gelato -Hazelnut & Brown Sugar Poundcake served with whipped cream and berries

Visit, Shop & Dine





