Bleuwater, A Seafood Restaurant simply raw barely touched from

Bleuwater, A Seafood Restaurant simply raw barely touched from

Bleuwater, A Seafood Restaurant
simply raw
Uni-Hamachi Sashimi, Orange, Soy 16
Maine Divers Scallop Carpaccio, Ponzu Sauce 16
Tuna TarTare, Wasabi, Ginger 14
barely touched
Duck Wontons, Pickled Cucumber Salad 12
Shrimp Cocktail, Tomato-Horseradish 16
Steamed Bouchot Mussels, Shoe String Frits, Aioli 18
Peekytoe Crab Salad, Cucumber, Citrus Soy 18
from the garden
Bleuwater Salad of Today’s Market Vegetables, Lemon Balsamic Vinaigrette 14
Baby Beet Salad, Walnuts, Goat Cheese, Sherry Vinaigrette 14
Sweet and Sour Baby Tomatoes, Chévre, Watermelon, Cucumber 12
from the sea
Olive Oil Poached Snapper, Cauliflower, Edamame - Tangerine Compote 30
Butter Infused Red Prawn, Citrus Salad 32
Pan Seared Ahi, Shaved Asparagus, Fingerling Potatoes 34
Oven Roasted Mahi - Mahi, Leek, Chorizo Clam Broth 36
Pan Seared Maine Scallops, Celery Root Puree, Black Truffle Emulsion
Roasted Monkfish, Braised Pork Belly, Green Lentil, Port Reduction
36
32
from the farm
Duo of Beef-Pan Seared Cote de Boeuf-Red Wine Braised Kobe Short Ribs,
Horseradish Mustard Crust, Roasted Shallots 58
Grilled Fillet, Twice Baked Potato, Haricot Verts 48
Prime New York Steak, Choppinni Onions,
Duck Goose Fries 44
Bleuwater Spa Cuisine-Roasted Sweet Onion, Mint-Couscous, Wild Mushroom
Risotto, Steamed Organic Vegetables 28
Free Range Chicken Breast, Chanterelle Mushroom, Natural Jus 28
Executive Chef-Jasper Schneider
3/26/2007
Restaurant Chef-Derrick Roberts
and the Culinary Brigade