Blue Prynt

Fresh chopped avocado, roma tomatoes, red onion, roasted red bell peppers and garlic served with a house made rosemary garlic bread

Buttermilk soaked tubes and tantacles fried with a red chili and parmesan breading served with a malt vinegar aioli and cocktail sauce

A mix of sauteed dragon gourmet mushrooms on a bed of house made rosemary garlic bread topped with creamy goat cheese and wrapped in a cumin dusted phyllo dough

Lemon poached jumbo prawns served with a fresh grated horseradish cocktail sauce

House made New England style chowder served with a freshly prepared mix of seafood

House made New England style chowder served with a freshly prepared mix of seafood

Butter leaf lettuces, roma tomatoes, sliced granny smith apples, blue cheese crumbles, chopped celery, toasted walnuts, grilled chicken breast and creamy bleu cheese dressing

Romaine lettuce topped with sliced nicoise olives, french beans, eggs, tomatoes, and seared grilled salmon with a light tarragon vinaigrette

Romaine lettuce topped with roma tomatoes, celery, red onion, blue cheese crumbles, fried tortilla strips and hand breaded chicken strips with a spicy buffalo sauce

Romaine lettuce topped with poached shrimp, crab, avocado, hard boiled egg, sliced tomato and dill capered dressing

Romaine lettuce topped with sliced salami, turkeym cheddar cheese, black olives, diced tomatoes and avocado with bleu cheese dressing

Hand breaded chicken strips in spicy buffalo sauce, tossed with a house made caesar salad, wrapped in a warm flour tortilla

Black forest ham and swiss cheese stuffed chicken breast hand breaded and baked, served with a basmati and wild rice pilaf with thai basil rotatouille

Jumbo shrimp coated in a light blackening spice sauteed in a lemon butter white wine sauce with capers, tomatoes and fresh garlic all on a bed of linguini pasta

Royal trumpet, shiitake and oyster mushrooms from dragon gourmet mushrooms sauteed with sweet shallots and whole roasted garlic in a creamy lemon thyme risotto

Fresh halibut fillet hand breaded in a cayenne and cumin seasoning. Served with malt vinegar aioli and house cut french fries

Fresh grilled salmon served with basmati and wild rice pilaf, season vegetables and a rich tarragon cream sauce

A tender grilled 9 oz. choice cut of imperial valley beef tenderloin wrapped in cherry wood bacon, served with a frilled goat cheese topped vegetable napolean and blue cheese mashed potatoes

Fresh grilled halibut served with lemon thyme risotto, grilled asparagus and a refreshing citrus salsa

12 oz. slow roasted imperial valley prime rib served with blue cheese bacon mashed potatoes and grilled asparagus

Pan seared venison with blue cheese bacon mashed potatoes, grilled asparagus and a red wine and mixed mushromm sauce

Hand made meatloaf with horseradish havarti and cherry wood smoked bacon, baked to order, served with blue cheese bacon mashed potatoes and grilled asparagus

Hand made butternut squash and goat cheese raviolis served with thai basil rataouille and a creamy blue cheese cream sauce

Grilled beef tenderloin with horseradish havarti, sauteed button mushrooms, romaine lettuce, tomato and aioli on house made rosemary garlic bread

Grilled pork tenderloin served with sauteed jalapenos, tomatoes, crispy applewood smoked bacon, cream cheese, thai chili aioli and romaine lettuce on a hoagie bun

Grilled chicken breast, romaine lettuce, roma tomatoes, gruyere cheese, cilantro aioli, and apple wood smoked bacon on three slices of sourdough

Fresh ground beef hand pressed and seasoned, served with sliced pickles, romaine lettuce, tomato, red onion, and thousand island dressing on a house made rosemary garlic bun