Avocado puree, bloody mary cocktail sauce, fennel salt.
House-made herbed ricotta, farmer's greens, strawberry, ciabatta crostini, strawberry black pepper vinaigrette.
Roasted beets, beet puree, goat cheese fondue, mixed greens, frisee, walnut vinaigrette.
Miso caviar, scallion cream, nitro sriracha aioli.
Maine lobster tail, oysters, clams, jumbo shrimp, day's ceviche, tuna crudo, dipping sauces.
Braised beef short rib, silky cauliflower puree.
Edamame, sweet thai chili sauce, prosciutto di parma, beech mushrooms.
Two maryland style crab cakes, remoulade, mache salad.
Charred zellwood corn, jalapeno, bacon caramel, house-made pimento cheese.
Wasabi potato puree, sweet thai chili sauce, green papaya, cilantro.
Roasted tomato sauce, fresh mozzarella, torn basil.
Light and brothy with salt cured bacon, house-m a d e oyster crackers.
Roasted zucchini couscous, zellwood corn puree, spring squash, lambs lettuce and radish salad served with your selection of sauce.
Whole roasted local fish, tomato marinade, saffron potato puree, marble potatoes, organic seasonal vegetables.
Black eyed pea puree, polenta "johnny" cake, jumbo lump crab meat, creole cream.
Hawaiian sea bass, shiitake-ginger rice, black garlic, sticky soy.
Forbidden rice, turnip puree, french green beans, farmers radish, citrus coriander vin blanc.
Okinawa sweet potato puree, tempura sushi rice, spring peas, mizuna greens.
Fried and tossed in sticky soy glaze.
Anson mills cheddar grits, romesco, fried green tomato, tasso ham dashi.
Organic half chicken, red bean puree, creamy carolina gold rice, sweet onion soubise sauce.
Forest mushrooms, pearl onion petals, boursin cheese potatoes, bordelaise.
Maine lobster, cherry tomato, organic vegetables, shaved parmesan.
Powdered cheddar, chives, black pepper, vinegar.
Bacon, scallion, creamy cheddar.
Menu for Todd English's Bluezoo provided by Allmenus.com
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