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 16.5 RED CREEK SALAD (GF & V) | whole maraschino poached pear, field greens, jicama, walnuts, blue cheese crumbles, orange segments, citrus vinaigrette 13.2 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 D10.2020 Wine 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 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 ...............................................10 absolut vodka, curacao, pineapple juice & lemon peel POMEGRANATE MARTINI ................................10 absolut apeach vodka, pomegranate syrup, oj, sprite CHOCOLATE MARTINI .......................................10 absolut vanilla vodka, chocolate liqueur, cream, grated chocolate LAVENDER FRENCH 75 .......................................9 beefeaters gin, lemon, lavender simple, prosecco GLS / PITCHER SALMON LOVER ROLL salmon, cream cheese, cucumber, avocado, tempura flakes, eel sauce 12.9 BLUEFIN ROLL salmon, avocado, cucumber, topped with shrimp, tuna, spicy mayo, eel sauce 14.9 SPICY TUNA ROLL spicy tuna, cucumber, asparagus, avocado 12.9 SHRIMP TEMPURA tempura shrimp, cucumber, avocado, sesame seeds 11.9 FRIED VEGETABLE ROLL carrots, red cabbage, cucumbers, avocado, eel sauce 12.9 ushi Rolls Starter Salads &Soups 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 CLAM CHOWDER | sea clams, potatoes, celery, onion, spices 7.9 GUMBO | andouille sausage, chicken, shrimp, onions, celery, peppers, gumbo filé 7.9 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 12.8 WAGYU BURGER * | wood-fired, lettuce, tomato, onion, potato bun 14.5

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