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Avocado purée, bloody mary cocktail sauce and fennel salt.
Hammock hollow organic greens, humboldt fog blue cheese, candied walnuts, poached anjou pears and pomegranate vinaigrette.
Romaine lettuce, lemon anchovy dressing and brioche crouton.
Miso caviar, scallion cream and nitro sriracha aioli.
Maine lobster tail, oysters, jumbo shrimp, day's ceviche, tuna crudo and dipping sauces.
Marinated octopus, chickpea purée, aleppo pepper, red vinegar pearls, fennel and crispy potato.
Braised beef short rib, silky cauliflower puree.
Japanese sweet potato puree, crispy potato and sticky soy glaze.
2 maryland style crab cakes, remoulade and mache salad.
Garlic, vermouth butter and grilled garlic ciabatta.
Roasted tomato sauce, fresh mozzarella and torn basil.
Light and brothy with salt cured bacon, house-made oyster crackers.
Sweet corn puree, brown butter.
Blue crab, marcona almond, new orleans style remoulade.
Roasted eggplant, tahini, naan bread.
Stone roasted barbeque spiced east coast oysters, house chipotle barbeque sauce.
Powdered cheddar, chives, black pepper and vinegar.
Blood orange hollandaise.
Bacon, scallion, creamy cheddar.
Balsamic, toasted hazelnuts.
Risotto, white truffle and sassy romesco.
Add to any entree, lump crab, hollandaise, jumbo asparagus.
Menu for Todd English's bluezoo provided by Allmenus.com
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