Blu 57

Vegetarian. Baby spring leaf, toasted pine nuts and navel orange vinaigrette.

Lobster meat, black truffle oil and thyme.

Wagyu beef, lobster meat, brioche bun and salad.

Brioche bun, cheddar cheese, caramelized onions, roasted garlic and red wine.

Lobster, baguette, white truffle oil, mayo, celery and parsley.

Bacon, fingerling potato and cilantro dressing.

Cream cheese, celery and house sauce.

Mulberry cauliflower and turmeric curry sauce.

Avocado salad, red pepper mayo and organic salad.

Butter, Italian chili, lemon and garlic chip.

Blue crab meat, crispy bread and sriracha horseradish sauce.

Coconut, lemongrass soup, smoked wood and garlic baguette.

Crab, shrimp, pork fat, sesame oil and cilantro.

Hon shimeji mushroom, cannellini beans, garlic and organic lemon sabayon.

Canadian lobster, salmon caviar, scallop, basil, crab fat and fresh tomato sauce.

Roti cake, potato, macadamia nut and home make curry.

Berry rice risotto, fresh sea urchin, lobster tail, lobster and truffle cream sauce.

Brussels sprout, mushroom fried, mash and balsamic jus.

Braised duck leg flavored with scallion, gingerand anise, smoked egg with soy sauce, shitake, served with jasmine rice and hot vinaigrette.

Argentina prawn, calamari, tomato, ink sauce and Parmesan flakes.

Avocado, pickled radish and organic micro herbs.

Fresh uni, blue crab, avocado bird chili, ponzu, capers, dill, lemon zest and truffle oil.

Blu vinaigrette, ponzu sauce and wasabi.

Bird chili, ponzu, capers, dill, lemon zest and truffle oil.

Spicy.