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sushi grade tuna tossed with fresh florida avocado with spicy sesame vinaigrette, served with crisp lotus chips
five large shrimp cooked then chilled, served with classic cocktail sauce
littleneck clams and smoked andouille sausage braised in garlic, herbs and beer.
served with pickled red cabbage and chinese barbecue drizzle
deep fried rings and tentacles tossed with cherry peppers and scampi butter, served with marinara sauce
blackened sushi grade ahi tuna seared then sliced and served atop a sweet asian slaw with pickled ginger and wasabi.
five large gulf oysters topped with sambuca creamed spinach, artichoke hearts, bacon and romano cheese.
five pork and lemongrass pot stickers served over an asian slaw and drizzled with a sweet, citrus plum sauce.
a dozen p.e.i. mussels tossed in a light white wine garlic broth with tomatoes and fresh herbs
a hearty new england classic.
classic french onion soup with roasted garlic crouton, smoked mozzarella and swiss cheeses, finished with crispy fried onion strings
petite baby lettuce with fresh market vegetables in our house dressing
marinated buffalo mozzarella and vine ripened tomatoes with fresh basil and balsamic reduction
cherry tomatoes, crispy bacon, blue cheese crumbles, tossed in rich blue cheese vinaigrette
crisp watercress, endive and tomatoes tossed in a citrus honey balsamic then finished with roasted beets, goat cheese and candied pecans
sushi grade tuna, seared rare, served on a bed of soba noodles with wasabi aioli and sweet soy.
wild salmon topped with a citrus dill crust served with garlic mashed potatoes, french beans and lemon caper beurre blanc.
local dolphin fish blackened then served with sweet pineapple chutney over rice and asparagus.
center cut filet mignon encrusted with cracked peppercorns and topped with a classic au poivre sauce. served with yukon mash and asparagus.
fresh sole stuffed with lump crab stuffing, baked to perfection and drizzled with a lobster cream sauce. served with rice and asparagus
wild salmon topped with sambuca creamed spinach, artichoke hearts, bacon and romano cheese. served with yukon gold mash and asparagus.
center cut rib eye pan seared to perfection then topped with caramelized onions, sweet roasted peppers and sautÃ©ed wild mushrooms. drizzled with a balsamic glaze and served with yukon mash.
five jumbo shrimp stuffed with a lump crab stuffing, served with rice pilaf and green beans.
local yellowtail snapper poached in a light coconut curry broth served over rice and bacon braised beet greens.
pieces of chicken breast and bacon combined with wild mushrooms in a rich smoked gouda cream sauce tossed with penne and baked with a crispy white truffle crumb topping.
served with wild boar sweet potato hash, sour currant glaze, and asparagus.
panko breaded chicken breast stuffed with wild mushrooms, sundried tomatoes, spinach and cheese. served with yukon mash and a dijon cream sauce.
Menu for Russell's Blue Water Grill provided by Allmenus.com
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