Todd English’s bluezoo - Dinner

Snack to Start

lobster cornbread madeleines 16

deviled crab beignets - blue crab, marcona almond, new orleans-style rémoulade 16

babaganush - roasted eggplant, tahini, naan bread 12

barbecue oysters - stone-roasted barbecue-spiced east coast oysters, house chipotle barbecue sauce 17

Warm Appetizers

teppan seared jumbo sea scallops - braised beef short rib, silky cauliflower purée 18

asian pork ribs - japanese sweet potato purée, crispy potato, sticky soy glaze 18

jumbo lump crab cakes - two maryland-style crab cakes, rémoulade, mache salad 18

giant shrimp scampi - garlic, vermouth butter, grilled garlic ciabatta 16

greek style charred octopus - marinated octopus, chickpea purée, aleppo pepper, red vinegar pearls, fennel, crispy potato 15

“Olive’s” classico flatbread - roasted tomato sauce, fresh mozzarella, torn basil 14\

bluezoo’s new england-style clam chowder - light and brothy with salt cured bacon, house-made oyster crackers 12

Chilled Appetizers

jumbo shrimp cocktail - avocado purée, bloody mary sauce, fennel salt 18

winter salad - hammock hallow organic greens, humboldt fog blue cheese, candied walnuts, poached anjou pears, pomegranate vinaigrette 14

caesar salad - romaine lettuce, lemon anchovy dressing, brioche crouton 13

yellowfin tuna tartare - miso caviar, scallion cream, nitro siracha aïoli 18

raw bar selection platter - maine lobster tail, oysters, clams, jumbo shrimp, day’s ceviche, tuna crudo, dipping sauces 55

daily harvest oysters “per piece” 3.50

Entrées

bluezoo’s simply fish - select from our nightly choice of fish…accompanied by - detroit beat purée and winter squash served with your selection of sauces - warm crab meat, hollandaise, white wine sauce, truffle veal jus 36

snapper saltimbocca - pan-seared florida snapper, crispy prosciutto, clamshell mushrooms, sweet pea risotto, madeira sauce 36

seared black cod - thai curry mussels, jasmine rice, coconut, cilantro 38

swordfish marsala - grilled asparagus, parisian gnocchi, wild mushrooms 37

prime filet of beef - carrot-cumin purée, baby carrots, bacon-braised verts, sauce foyot 52

herb-roasted brick chicken - kalamata olive and basil whipped potatoes, crispy eggplant, chicken confit, heirloom tomato jus 29

this evening’s dancing fish - whole-roasted sustainable striped bass with za’atar spiced sweet potato, roasted cauliflower, imported italian farro, warm brown butter vinaigrette 42

colorado lamb oscar - forked yukon gold potatoes, brown butter carrots, parsnip purée, au blanc pearl onions, lump crab, sauce hollandaise 42

prime new york strip - carrot-cumin purée, baby carrots, bacon-braised verts, sauce foyot 67

cappalletti pasta - charred kale and ricotta-filled pasta, rutabaga purée, lobster medallions, chervil butter 34

miso glazed mero - hawaiian sea bass, shiitake-ginger rice, black garlic, sticky soy 44

togarashi seared tuna - torn tempura rice, kimchi salad, avocado purée, soy ginger sauce 42

two-pound maine “cantonese” lobster - fried and tossed in sticky soy glaze 60.00

surf & turf - butter-poached king crab, kobe strip loin, potato purée, pommes maxim, forest mushrooms, asparagus, sauce maltaise 60

Sides

caramelized brussels - balsamic, toasted hazelnuts 11

lobster mac and cheese 14

twice-baked potato - bacon, scallion, creamy cheddar. 10; add lump crab and hollandaise to the twice-baked +5

shake & bake fries -powdered cheddar, chives, black pepper, vinegar 10

tempura green beans - truffle aïoli 9

grilled jumbo asparagus - charred lemon 10

risotto “tots” - risotto, white truffle, sassy romesco 12

“oscar” style - add to any entrée…lump crab, hollandaise, jumbo asparagus 15

Desserts

warm raspberry filled beignet - blackberry sorbet, vanilla ‘custard’ 13.50

florida cheesecake - fluffy cheesecake, white chocolate, passion fruit, graham cracker 13.50

molten chocolate cake - vanilla ice cream, chocolate streusel 13.50

carrot cake - cream cheese fluff, orange ‘kremesicle’ parfait 13.50

key lime tart - florida key lime custard, coconut sorbet, white chocolate cream 13.50

truffles - our two-time world champion pastry chef, laurent branlard’s, signature truffles are a selection of his seasonally inspired favorites 12

seasonal sorbet - a trio of refreshing sorbets inspired by the season 11

Kids’ Entrees

mini beef sliders - two mini burgers, american cheeses, fresh fries, and broccolini 12

chargrilled chicken breast - grilled chicken breast, green beans, and french fries 12

pasta - butter or tomato sauce 10

fish & chips - hand-battered corvina, green beans, and french fries 12

classic cheese pizza 10

Kids’ Appetizers

chilled jumbo shrimp - honey dijon mustard 8

Kids’ Dessert

“dessert” ed island - a chocolate boat filled with vanilla ice cream sailing the jello seas to explore chocolate island 9

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