Blue Coral

sashimi grade tuna with toasted pine nuts, crisp apple salad and paprika oil and crispy lavosh

blue crab with our mustard sauce, king crab with horseradish cocktail sauce and 'Louie style' colossal shrimp

with house made horseradish cocktail sauce

today's fresh oyster selections on the 1-2 shell spiked with rain vodka bloody- mary sauce and fresh lime

carpaccio style, spice rubbed and flame seared with white balsamic-caper vinaigrette and pickled red onions

thinly-sliced and sushi grade with fresh blood orange vinaigrette, alaea salt and serrano chiles

with julienne vegetables and dill sweet mustard

a sampling of our finest-oysters on the half shell, colossal shrimp cocktail, Alaskan king crab, 'louie style' shrimp and colorful array of dipping sauces

pan-seared and served with roasted tomato aioli

in a light buttermilk batter, served with lemon caper aioli and aromatic vinaigrette

crispy fried shrimp with a duo of dipping sauces

roasted beet salad with fig vinegar and crispy lavosh

Alaskan king crab and colossal shrimp tossed with baby greens, crisp iceberg, tomatoes in classic louie dressing

whole Romaine leaves, ciabatta croutons, white anchovies and a classic Caesar dressing

with hearts of palm, cherry tomatoes and white balsamic vinaigrette

east coast style chowder with bacon, leeks and potatoes

fresh lobster stock creamed with a touch of sherry

simply grilled fillet with bernaise beurre blanc

golden battered and sauteed in chive butter with toasted almonds

grilled au poivre, coupled with steamed king crab legs and Hollandaise

alaea sea salt seasoned and grilled, served with lemon caper aioli

seared rare and sliced with delicate chive butter sauce

pan seared, crispy skin and served with citrus curry sauce

simply grilled, mojo verde marinade, roasted lemon and citrus-chili drizzle

baked in a parchment paper moon with fresh thyme and lemon in a fresh mediterranean tomato broth

butterflied wild gulf prawns sauteed with garlic, roasted tomatoes and fresh basil in a lemon butter sauce

shelled and steamed in a delicate, fresh herb-butter broth

gulf shrimp, jumbo sea scallop, Alaskan king crab, mania clams p.e.i. mussels and hand-cut fresh fish simmered in a zesty tomato broth

our house favorite 'lounging lobster' on homemade chips, slowly baked with blue coral's signature creamy fuego chile aioli

pan-seared and glazed with meyer lemon, honey and black pepper

cold water tails, seasoned with pimenton spice, slowly-baked and served with drawn butter

16 oz. grilled and served with garlic-herb compound butter and balsamic-braised shallots

8 oz. center cut grilled with shiitake mushrooms and peppercorn demi-glace flavored Hollandaise

slow-braised berkshire pork, apple cider demi-glace

house blend seasoned, garden fresh with chimichurri butter and your favorite from the sea: shrimp scampi, colossal lump crab cake, Alaskan king crab, broiled tristan Island lobster tail

duet of petite filet and broiled tristan Island lobster tail with chimichurri butter

fresh granny smith apples in puff pasty with notes of cinnamon and clove, finished with house made caramel sauce and vanilla bean ice cream

a rich, warm scharfenberger semi-sweet chocolate ganache cake with butter shortbread cookies and vanilla and vanilla bean ice cream

fluffy pumpkin cheesecake on a crushed gingersnap crust toprred with fresh whipped cream and a toasted pumpkin in seed praline

sweet-tart, fresh lemon curd tartlet with meringue peaks atop warm berry compote

our smooth custard all dressed up with fresh tangerine slices and three buttery shortbread cookies

apple liqueur and chateau doisy-vedrines sauterne make for a smooth cinnamon spiced after dinner cocktail

sip your dessert, godiva white chocolate and starbucks cream liqueur shaken with amaretto disaronno and navan

a delicious mix of van gough espresso vodka and blueberry juice with a dollop of rich whipped cream

a delicious and exotic blend of fresh pineapple and navan, a madagascan black vanilla cognac, with fresh limes and cinnamon