Bluefin Dinner Menu

*We use nuts and nut based oils in our food. If you are allergic to nuts, or any other foods, please let your server know. Our food contains or may contain undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness. B L U E F I N FAV O R I T E S (GF) Gluten Free | (V) Vegetarian From T he F ields CAPRESE SALAD (GF) (V) | fresh mozzarella, tomatoes, field greens, cracked black pepper, basil oil, balsamic reduction 13.9 SESAME SEARED AHI * | fresh sliced tuna, asian slaw, carrot miso ginger dressing, banana chips, fresh bananas, toasted sesame, toasted cashews, scallions, thai aioli, fried tortilla 15.8 RED CREEK SALAD (GF) (V) | whole maraschino poached pear, field greens, jicama, walnuts, blue cheese crumbles, orange segments, citrus vinaigrette 11.9 Sandwich P lates All sandwich plates are served with bay fries All sandwiches available with a Gluten-Free bun +1.00 PESTO JACK CHICKEN | (wood-fired or blackened) applewood smoked bacon, jack cheese, basil pesto aioli, lettuce, tomato, onion, potato bun 11.8 HAND-SELECT WAGYU BURGER * | fresh wagyu beef blend, lettuce, tomato, onion, potato bun 13.5 CLAM CHOWDER | sea clams, potatoes, celery, onion, spices 7.6 Soup bread available upon request WILD MUSSELS | wild P.E.I mussels, white wine garlic sauce, crostini 13.8 (GF without crostini) JUMBO SHRIMP COCKTAIL (GF) | house cocktail sauce, remoulade 11.8 BLUEFIN TUNA POKE * | asian slaw, sesame aioli, fried tortilla 14.8 FRIED CALAMARI | butter braised tomato sauce 13.9 SWEET STICKY RIBS | flash fried st. louis style ribs, secret sweet sauce 11.7 GINGER & SOY THAI SHRIMP | crisp panko fried, ginger soy reduction 12.8 COQUILLE ST. JACQUES | fresh scallops, swiss, mushroom sherry cream sauce, butter toasted panko, crostini 13.9 CONCH FRITTERS | remoulade dipping sauce 10.2 Shareables D6.2020 Starter Salads BABY GREENS (GF & V) field greens, tomatoes, mandoline cucumbers, carrots 5 BLUEFIN CAESAR WEDGE (V) split romaine heart, caesar dressing, shaved parmesan, croutons 5 (GF without croutons) dressings (GF) lite italian herb, ranch, blue cheese, honey dijon B U B B L E S LA GIOIOSA PROSECCO, ITALY, 187ML SPLIT........................9 LA GIOIOSA PROSECCO, ITALY, 750ML............................... 34 MIRABELLE BRUT, CALIFORNIA.............................................. 58 S W E E T ROSATELLO MOSCATO, ITALY..........................................8 / 30 FRITZ RIESLING, GERMANY............................................... 9 / 34 P I N O T G R I G I O BEL VENTO PINOT GRIGIO, ITALY....................................8 / 30 CHLOE, ITALY......................................................................... 9 / 34 SANTA MARGHERITA, ITALY ............................................12 / 46 S AU V I G N O N B L A N C NOBLE VINES 242, CALIFORNIA...................................... 9 / 34 LEXICON, NEW ZEALAND..................................................11 / 42 KIM CRAWFORD, NEW ZEALAND....................................12 / 46 C H A R D O N N AY FENWICK SPRINGS, CALIFORNIA....................................8 / 30 KENDALL–JACKSON, CALIFORNIA.................................. 9 / 34 DECOY BY DUCKHORN, CALIFORNIA............................11 / 42 P I N O T N O I R SCARLETT OF PARIS, FRANCE.......................................... 9 / 34 SEBASTOPOL OAKS, CALIFORNIA.................................10 / 38 ELOUAN, OREGON............................................................. 13 / 50 C A B E R N E T S AU V I G N O N BERRINGER, CALIFORNIA...................................................8 / 30 COPPOLA DIAMOND, CALIFORNIA................................. 9 / 34 J. LOHR ‘SEVEN OAKS”, CALIFORNIA............................10 / 38 QUANTUM LEAP, WASHINGTON STATE...................... 13 / 50 A R O U N D T H E G L O B E RUBUS ZINFANDEL, LODI ................................................ 13 / 50 CHATEAU ARNAUDS BORDEAUX, FRANCE.............11.5 / 44 SAN ESTEBAN MALBEC, FRANCE...................................8 / 30 ROWDY BUSH PETITE SYRAH, LODI...............................9 / 34 RUFFINO AZIANO CHIANTI, ITALY.................................. 11 / 42 FENWICK SPRINGS MERLOT.............................................8 / 30 NOW PRESENTING RED BLEND..................................... 10 / 38 Wine L ist GLS / BOT Captain’s L ist JORDAN CHARDONNAY, NAPA.............................................. 68 CAKEBREAD CHARDONNAY, NAPA......................................90 FAUST, NAPA................................................................................80 STAG’S LEAP ARTEMIS, NAPA.................................................90 CAYMUS CABERNET SAUVIGNON, NAPA..........................138 NICKEL & NICKEL CC RANCH, NAPA.................................. 150 SILVER OAK CABERNET SAUVIGNON, NAPA....................195 Bluefin Cocktails SUNSET SANGRIA ............................................. 7 / 26 bright & crisp - rose´wine infused with strawberries & citrus BERRY SPLASH SANGRIA .............................. 7 / 26 light & fruity - red wine infused with blueberries, blackberries & citrus BLUEFIN MARTINI ..................................................... 9 absolut vodka, curacao, pineapple juice & lemon peel POMEGRANATE MARTINI ...................................... 9 absolut apeach vodka, pomegranate syrup, oj, sprite CHOCOLATE MARTINI ............................................. 9 absolut vanilla vodka, chocolate liqueur, cream, grated chocolate LAVENDER FRENCH 75 ........................................... 9 beefeaters gin, lemon, lavender simple, prosecco GLS / PITCHER

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