Bluefin Dinner Menu

TODAY’S FRESH CATCH * | MKT chef recommends grilled, blackened or pan seared AHI TUNA * | 20.8 chef recommends grilled, blackened or pan seared RED RAINBOW TROUT * | 22.8 chef recommends lightly seasoned and pan seared SALMON * | 19.5 chef recommends grilled or blackened SEA SCALLOPS * | 19.8 chef recommends seared served with your choice of two sides and one of our scratch-made sauces. Fresh F ish FRENCH CUT CHICKEN BREAST | wood-fired, asparagus, goat cheese au gratin, roasted chicken jus 18.5 (GF substitutes rice or roasted garlic mash for au gratin) LUMP CRAB CAKES | house-made lump crab cakes, remoulade, seasoned rice, seasonal vegetables 21.7 HERB ROASTED PORK CHOP 12 OZ * (GF) | wood-fired, roasted garlic mash potatoes, asparagus, creamy chèvre sauce 22.9 5 OZ FILET WITH MUSHROOMS * | aged center cut filet, wood-fired, roasted wild mushrooms, sherry cream sauce, roasted garlic mash potatoes, seasonal vegetables 23.9 10 OZ N.Y. STRIP * (GF) | center cut, wood-fired, roasted bacon brussels sprouts, goat cheese au gratin 26.9 FRIED SHRIMP PLATE | 8 large shrimp, seasoned fries, coleslaw, cocktail sauce 18.9 Entrées SCALLOP FETTUCCINI | fresh sea scallops, fettuccini, spinach, tomato, creamy garlic tarragon butter sauce 20.5 BLUEFIN PESCATORE | shrimp, fresh sea scallops, mussels, bluefin tuna, fresh basil, butter braised tomato sauce, fettuccini 21.8 GARLIC BUTTER SHRIMP SAUTÉE | sautéed shrimp, tarragon butter, lemon juice, white wine, angel hair, shaved parmesan 18.6 Pasta D10.2020 Sides roasted bacon brussels sprouts (GF) | 3.9 seasonal vegetables (GF & V) | 3.9 goat cheese au gratin (V) | 4.2 roasted garlic mash potatoes (GF & V) | 3.8 asparagus (GF & V) | 3.9 seasoned rice (GF) | 3.6 bay fries (V) | 2.9 slaw (GF) (V) | 3.1 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 Cold Water C A T C H WHOLE MAINE LOBSTER | MKT KING CRAB | MKT 1LB SNOW CRAB | 33.5 8 OZ LOBSTER TAIL | 32.9 served with drawn butter and your choice of two sides Bluefin Chefs PA I R I NGS SALMON * hand-cut, fresh chilean salmon JUMBO FRIED SHRIMP four golden butterflied shrimp, served with cocktail sauce TARRAGON SHRIMP four jumbo shrimp, topped with house-made garlic tarragon butter sauce CRAB CAKE house-made lump crab cake with remoulade SEA SCALLOPS * fresh north atlantic sea scallops FRIED HADDOCK red beer battered haddock 5 OZ FILET * wood-fired center-cut angus filet FRENCH CUT CHICKEN wood-fired hormone free, roasted chicken jus combine any two different chefs select dishes and two sides 28 BUTTER BRAISED TOMATO SAUCE (GF) GINGER SOY REDUCTION (V) LEMON BUTTER (GF & V) MANGO SALSA & DARK RUM BUERRE BLANC (GF & V) GARLIC TARRAGON BUTTER SAUCE (GF & V) Scratch-made S A U C E S Specialty P lates AHI TUNA PEPPER STEAK * (GF) | fresh ahi tuna, cracked black pepper, roasted wild mushrooms, roasted garlic mash potatoes, creamy garlic tarragon butter sauce, toasted sesame 21.8 LEMON BUTTER BAKED COD (GF) | seasoned rice, asparagus 17.8 CRAB STUFFED SHRIMP | lump crab-stuffed shrimp, lemon beurre blanc, fried capers, seasoned rice, seasonal vegetables 19.5 COCONUT HADDOCK (GF) | seasoned rice, grilled asparagus, mango salsa & dark rum beurre blanc 20.6 FISH & CHIPS | red beer battered haddock, fries, slaw 18.9 MUSTARD ENCRUSTED SALMON * | mustard infused panko, garlic aioli, roasted garlic mash potatoes, roasted bacon brussels sprouts 21.5 Ezekiel Springs D I R E C T O R O F C U L I N A R Y Matthew Langler G E N E R A L M A N AG E R