Blu Pointe Dinner Menu

Raw Bar

Oysters | On The Half-Shell, Riesling Mignonette, Bloody Mary Sauce
Blue Point | Connecticut | 3
Duxbury Island Creek | Cape Cod Bay | 3.5
Kumomotos | Oregon | 4
Beausoleil | New Brunswick | 3.5

Littleneck Clams | On The Half-Shell, Bloody Mary Sauce, Lemon-Thyme Aioli | 8 Half-Dozen / 14 Dozen

Colossal Shrimp Cocktail | Horseradish, Bloody Mary Sauce | 19

Whole Maine Lobster Cocktail | Bloody Mary Sauce, Lemon-Thyme Aioli | 25

Petite Chilled Shellfish Platter | 36
Four Colossal Shrimp, Four Littleneck Clams on the Half-Shell, Four Oysters on the Half-Shell,
Six Marinated Mussels, Bloody Mary Sauce, Riesling Mignonette, Lemon-Thyme Aioli

Grand Chilled Shellfish Platter | 69
Whole Maine Lobster, Four Colossal Shrimp, Eight Clams, Eight Oysters, Dozen Marinated Mussels
Bloody Mary Sauce, Riesling Mignonette, Lemon-Thyme Aioli

Blu POinte Signature Chilled Shellfish Tower | 189
Alaskan King Crab, Two Whole Maine Lobsters, Eight Colossal Shrimp, Dozen Clams, Dozen Oysters,
Two Dozen Marinated Mussels, Bloody Mary Sauce, Riesling Mignonette, Lemon-Thyme Aioli

 

Hot Appetizers

New England Clam Chowder | Steamed Littleneck Clams, Chive Oil | 10

Oysters Rockefeller | Caramelized Onions, Baby Spinach, Fontina & Gruyére Cream | 15

Charcoal-Grilled Octopus | Sun-Dried Tomato, Fennel, Lemon, Red Onion, Roasted Pepper, Capers | 21

Fig & Prosciutto Flatbread | Fig Jam, Coach Farm Goat Cheese, Prosciutto, Arugula, Pecorino | 14

Chickpea Panisse | Crispy Chickpea Fritters, Mediterranean Garlic-Almond Dip, Salmoriglio | 11

Flash-Fried Calamari | Lemon-Thyme Aioli, Spicy Plum Tomato Sauce | 14

Charcoal-Grilled Calamari | Lemon Saffron Emulsion, Capers, Parsley | 15

Authentic Maryland Crab Cakes | Jumbo Lump, Chesapeake Bay Spices, Lemon-Thyme Aioli | 18

Clams Casino | On the Halfshell, Broiled, Clam Sauce, Breadcrumbs, Herbs, Parmesan Cheese, Bacon | 15

Lobstercargot | Garlic Butter Poached Cold Water Lobster, Gruyere, Truffle, Parmigiano Crostini | 23

 

 

 

 

Cold Appetizers & Salads

Ahi Tuna Tower | Ponzu, Asian Pear, Avocado, Chile Sesame Oil, Mint | 18

Roasted Red Beets | Scallion & Red Onion Marinade, Mediterranean Garlic & Almond Dip | 10

Beet & Arugula Salad | Roasted Beets, Baby Arugula, Lime Vinaigrette, Chevre, Pepitas, Red Onion | 13

Iceberg Wedge | Tomato, Bacon Lardons, Gorgonzola, Boiled Egg, Buttermilk Bleu Cheese Dressing | 15

BURRATA CAPRESE | Tomato, Organic Basil, Sea Salt, Cracked Pepper, Extra Virgin Olive Oil | 15

Caesar Salad | Brioche Croutons, Shaved Parmigiano Reggiano  | 10

Artisinal Cheese Board | Honeycomb, Fig Jam, Spiced Cashews, Crostini | 20

Italian Hot Peppers | Secret Marinade, Aged Provolone, Crusty Bread | 15

Kale Salad | Baby Kale, Gorgonzola, Pistachios, Pickled Red Onions, Champagne Vinaigrette | 14

 

 

 

 

Whole Fish

Charcoal-Grilled, Lemon Saffron Emulsion, Fresh Seasonal Vegetable

Bronzino | Mediterranean Sea, Lean & Moist, Mild Flavor | 32

Red Snapper | Atlantic Ocean, Lean & Moist, Sweet & Nutty Flavor | 34

 

 

Lobster

Live Maine Lobster Ranging from 1-1/4 to 1-1/2 Pounds

Charcoal-Grilled Lobster | Lemon Saffron Emulsion, Roasted Potatoes | 39

Lobster Newburg | Saffron-Scented Sherry Cream, Asparagus Risotto, Chive Oil | 39

Lobster Mac & Cheese | Baked, Cheddar, Gruyère, Truffle Cream, Panko | 39

 

 

Surf

Jumbo Shrimp ScampI | Olive Oil, Garlic, Local Tomatoes, Fresh Basil, Imported Linguine | 30

Swordfish | Charcoal-Grilled, Lemon Saffron Emulsion, Vegetable Quinoa | 31

Scallops | Pan Seared, Roasted Beet Risotto, Grilled Asparagus, Chèvre, Chive Oil | 34

Hiddenfjord Salmon | Charcoal-Grilled, Baby Spinach, Roasted Beet Farro, Parsley Oil | 30

Alaskan King Crab Legs | Steamed, Clarified Butter, Lemon Potatoes | 69

 

 

 

Turf

USDA Prime Meats Served With Fresh Seasonal Vegetable and Roasted Fingerling Potatoes
Enhance Your Steak With Italian Hot Peppers | 12

Filet Mignon 6 oz / 10 oz | USDA Prime, Cabernet Demi-Glace | 38 / 48

New York Strip 10 oz  / 14 oz | USDA Prime, Peppercorn Sherry Sauce  | 34 / 42

Chicago Ribeye 32 oz | USDA Prime, Bone-In Ribeye | 56

Double-cut Colorado Lamb Chops | Rosemary Demi-Glace | 44

Stuffed Chicken | Fontina, Spinach and Roasted Shallot Stuffing, Garlic Mashed, Mushroom Pan Jus | 25

Pappardelle | Slow Roasted Pork Ragu, Pecorino Tartufo, Pasta Ribbons | 26

Orecchiette | Grilled Chicken, Walnut Pesto, Sun-dried Tomato, Fresh Mozzarella | 24

 

 

 

Lighter Fare

Chicken Paillard | Charcoal-Grilled Thin Chicken, Organic Greens, Lime Vinaigrette | 20

Ahi Tuna Salad | Avocado, Mango, Organic Greens, Campari Tomatoes, Ginger Vinaigrette | 24

Lobster Roll | New England Style, Toasted Brioche, Truffle Parmigiano Fries | 29

Steakhouse Burger | Grilled Portobello, Gruyere, Crispy Onions, Sherry Peppercorn Sauce | 19

Veggie Burger | Quinoa, Risotto, Black Bean, Gruyère, Caramelized Onions, Lettuce, Tomato  | 18

 

 

 

Sides

Truffle Parmigiano Fries | 7

Roasted Potatoes | 7

Lobster Mac & Cheese | 25

Sautéed Mushrooms | 8

Sautéed Spinach | 6

Grilled Asparagus | 8

Roasted Beet Farro | 8