Blueline Bar & Grill

homemade eggrolls served with thai sweet chili and oriental cole slaw

lightly battered and fried, served with light lemon dijon mayo

baked in fresh herbs and garlic butter

smoked salmon with all the trimmings: capers, onions, egg, cream cheese, light olive oil and melba toast

lightly dusted and fried, served with light curry burre blanc

jumbo shrimp served with spicy horseradish cocktail sauce

served with three sauces on a bed of black and white beans

before or after dinner, assorted cheeses: gorgonzola, brie, fresh mozzarella, fruits and nuts, and smoked gouda

assorted seasonal crudite, carrots, celery, olives, cherry peppers, roasted peppers, cherry tomatoes, served with spicy ranch

puff pastry wrapper brie cheese served with a roasted cantaloupe and sundried cherry salsa

steamed mussels in a light white wine cream sauce with a hint of sambucca

homemade tomato basil

mixed salad blend

served with parmesan and anchovy

blend of mixed salad with applewood and mesquite smoked duck breast served with sun dried cherry vinigerette

blend of mixed salad with peppers, onions, calamata olives, feta cheese, and pepperoncini and traditional greek dressing

cajun style blackened ribeye with wild rice, cajun style cream and seasonal vegetables

veal, slow roasted in red wine sauce and served over bowtie pasta with seasonal vegetables

broiled to temperature and served with wheatberries, diced fingerling potatoes and yams, served with tawny port sauce

salmon filet marinated and baked, served with saffron arborio rice and citrus compote

coconut crusted shrimp with caribbean style arborio rice with a red seedless grape burre blanc

new zealand lamb, dijon crusted and served with a lamb juliee sauce and wild mushroom infused mashed potatoes

mesquite and applewood smoked porkloin served with oven roasted fingerling potatoes and butternut squash and apple cider reduction

seasoned and pan fried with seasonal vegetable and served over angle hair pasta with parmesan sauce

pan roasted cuban style chicken breast with cumin and caramelized plantains and black beans

sauteed chicken breast over linguini pasta with capers, artichoke hearts, and lemon

baked cod with oven roasted vegetables in a spicy tomato broth

shrimp, scallops, mussels, cod, clams and vegetables simmered in a spicy saffron tomato broth