Blue Flame Cafe

six mushroom caps stuffed with boursin cheese and herbs, covered with a 6 cheese blend, baked and topped with a white wine sauce

served with tortilla chips

spicy dry rub, ginger soy, and wasabi

jumbo lump crab cakes over red pepper salad, with chipotle ranch

five jumbo shrimp, stuffed with lump crab and served with roasted garlic butter

2 crab stuffed shrimp, 2 grilled scallops, a crab cake, lobster artichoke dip

fresh cut romaine lettuce served with creamy caesar dressing and topped with parmesan cheese and baked croutons with grilled chicken

field greens in a balsamic vinaigrette dressing topped with a jumbo lump crab cake, red onion, sweet bell peppers, a 3-cheese blend, and tomatoes

field greens in a creamy ranch dressing topped with tenderloin tips, red onion, and a 3-cheese blend

topped with jumbo lump crab and finished with a white wine mornay sauce

topped with a wild mushroom veal cream sauce

served in an asiago cream sauce with sweet bell peppers and portabella mushrooms

topped with a walnut bacon butter

pan seared and topped with a cajun cream sauce and tomatoes

baked and topped with an amaretto butter sauce

topped with jumbo lump crab and a lobster cream sauce

prepared medium rare and topped with a citrus bearnaise cream sauce

served with a white wine lemon buerre blanc

blackened chicken and andouille sausage tossed with sweet bell peppers, red onions and tomatoes in a cajun cream sauce

jumbo shrimp, scallops, tomatoes, and mushrooms in a roasted garlic cream sauce

linguini tossed with sun dried tomatoes, yellow squash, sweet bell peppers, and portabella mushrooms in a tomato cream sauce

three layers with five vegetables and a six-cheese blend topped with home made marinara and blend

garnished with whipped cream, strawberries, and caramel sauce

a hometown classic

served with vanilla bean ice cream

laced with caramel and topped with chocolate and pecans