Bluefin Dinner Menu

Soups & Side Salads CLAM CHOWDER / 7.8 SOUP DU JOUR / 5.8 CUP / 7.8 BOWL (SEE SERVER FOR DETAILS) BABY GREENS (GF & V) | field greens, tomatoes, mandoline cucumbers, carrots 5 dressings (GF) lite italian herb, ranch, blue cheese, honey dijon BLUEFIN CAESAR WEDGE (V) split romaine heart, caesar dressing, shaved parmesan, croutons 5 (GF without croutons) 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 Handhelds 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 All sandwich plates are served with bay fries roasted bacon brussels sprouts (GF) | 3.9 seasonal vegetables (GF) (V) | 3.9 broccoli (GF) (V) | 3.9 roasted garlic mash potatoes (GF) (V) | 3.8 seasoned rice (GF) | 3.6 bay fries (V) | 2.9 slaw (GF) (V) | 3.1 goat cheese au gratin (V) | 4.2 Sides (GF) GLUTEN FREE (V) VEGETARIAN *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. Photos for illustration purposes only. ORDE R DE L I VE RY AT WWW. FMKDE L I VE RY . COM S E A F O O D & M O R E BRUNCH AVA I L AB L E SAT & SUN 1 0AM - 2 : 3 0 PM A L L MENUS AR E D I S POS ED OF AF T E R US E Salad Add On: Grilled Shrimp +7 (GF) / Grilled Chicken +5 (GF) 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 TRIPLE CHOCOLATE LAYERED CAKE (V) | 9.5 SEA SALT CARAMEL CHEESECAKE (V) | 8.6 BOURBON PECAN PIE (V) | 8.7 VANILLA BEAN CRÈME BRÛLÉE (GF) (V) | 8.5 KEY LIME PIE (V) | 8.7 Desserts

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