Cafe Blue at Hill Country Galleria

Chef's daily selection of freshly shucked oysters with classic cocktail sauce and green apple-jalapeno vinegar

Chilled‎ jumbo Gulf shrimp with classic cocktail sauce

1/2 pound Cajun seasoned and chilled Gulf shrimp with classic cocktail sauce

Chilled Atlantic snow crab claws with Tequila-lime Louis sauce

Fresh fish marinated in lime juice and tossed with tropical fruit salsa

Oysters on the half shell (4), jumbo Gulf cocktail shrimp (4), Atlantic snow crab claws (2) and island ceviche

Oysters on the half shell (8), jumbo Gulf cocktail shrimp (8), Atlantic snow crab claws (4), island ceviche and jumbo lump crab cocktail

PEI mussels, steamed in a sweet spicy Thai coconut-curry broth, served with grilled French bread

Sautéed lump blue crab cakes, white wine mustard sauce and zesty coleslaw

Sesame and chile crusted with teriyaki dipping sauce

Jerk‎ chicken, green chiles and cheese, served with tropical fruit salsa and sour cream

Ahi tuna, seared rare and sliced, with seaweed salad and sweet spicy Asian BBQ sauce

Sesame crusted, served over fresh ginger-lime slaw, topped with lemon aioli and scallions

Blackened beef tenderloin tips topped with Parmesan cheese and truffle oil, served with bearnaise sauce for dipping

Beer battered, sweet coconut crusted Gulf shrimp, with jalapeno-apricot marmalade

Broiled with bacon-Pernod creamed spinach and lemon garlic bread crumbs

Glazed with sweet spicy Asian BBQ sauce, topped with scallions and toasted sesame seeds

Half-pound split crab legs, broiled and topped with lemon garlic butter, served with garlic parmesan bread

Iceberg wedge, topped with Maytag blue cheese, smoked bacon, cherry tomatoes, red onion, ranch dressing and Goldfish crackers

Romaine lettuce, parmesan cheese and garlic croutons tossed in our Caesar dressing

Spring mix, red cabbage, carrots, feta cheese, candied pecans and dried cranberries, tossed in our apple cider vinaigrette

Mixed greens, cherry tomatoes, cucumbers, red cabbage, carrots and garlic croutons

Brown sugar-ancho chile crusted Atlantic salmon, roasted on a cedar plank, over mixed greens, red cabbage, carrots, cucumbers, cherry tomatoes, fresh orange, toasted almonds and goat cheese, tossed in our raspberry vinaigrette

Sashimi grade tuna, seared rare, sliced and drizzled with sweet spicy Asian BBQ sauce, over mixed greens, mango, wasabi peas, sunflower seeds, cucumbers, red cabbage, carrots and cherry tomatoes, tossed in our ginger-lime vinaigrette

Sesame crusted fried shrimp, over romaine lettuce, red onions, cherry tomatoes, smoked bacon, cucumbers, avocado and boiled egg, tossed in our 1000 Island dressing

Pulled chicken, fresh strawberries, mixed greens, goat cheese, toasted almonds, red cabbage, carrots, cucumbers and cherry tomatoes tossed in our raspberry vinaigrette and drizzled with a balsamic reduction

Grilled beef tenderloin tips drizzled with sweet spicy Asian BBQ sauce, over mixed greens, red cabbage, carrots, toasted peanuts, scallions, fresh red bell peppers, cucumbers, edamame and crispy wonton strips, tossed in our ginger honey lime vinaigrette

Sautéed lump blue crab cake, over romaine lettuce, Parmesan cheese and garlic croutons, tossed in our Caesar dressing

Jerk marinated grilled chicken, over mixed greens, red cabbage, carrots, feta cheese, candied pecans and dried cranberries, tossed in our apple cider vinaigrette

Blackened shrimp over fresh spinach, bacon, sliced mushrooms, boiled eggs, crispy onion strings and fresh blueberries with warm bacon-brown sugar dressing

Atlantic

Guatemala

Idaho

Pacific

Texas

Pacific

Sautéed Gulf flounder, topped with lump crab stuffing and citrus butter sauce, served with garlic whipped potatoes and asparagus

Brown sugar-ancho chile crusted Atlantic salmon with blue crab butter sauce, served with rice pilaf and mint-cucumber slaw

Blackened redfish topped with Cajun shrimp crawfish brandy cream sauce, served with rice pilaf and asparagus

Crispy Gulf shrimp served with Cajun remoulade, hand-cut fries and zesty coleslaw

Ginger-soy glazed, seared rare and sliced, served with wasabi whipped potatoes and sautéed spinach

Bacon wrapped Gulf shrimp stuffed with Monterey jack cheese and jalapeno, topped with parmesan cream sauce, served with rice pilaf and zesty coleslaw

Baked in a garlic white wine cream sauce, served with sautéed spinach mushrooms

Lump crab stuffed Gulf shrimp topped with parmesan cream sauce, served with rice pilaf and creamed spinach

Grilled rainbow trout topped with lemon-almond butter sauce, served with garlic whipped potatoes and sautéed green beans

Sesame-teriyaki glazed Chilean sea bass topped with crispy onion strings, served with rice pilaf and asparagus

One pound split crab legs, broiled and topped with lemon garlic butter, served with horseradish whipped potatoes

Chef Ben's daily fresh and creative seafood selection

8 oz. smoked sliced beef tenderloin, in a Forty Creek Whisky bacon-brown sugar sauce, served with thick-cut Shiner Bock onion rings and creamed spinach

12 oz. all natural aged grilled rib-eye, served with green peppercorn brandy sauce, garlic whipped potatoes and creamed spinach

12 oz. all natural aged grilled N.Y. strip, topped with garlic truffle herb butter and red wine demi, served with caramelized onion whipped potatoes and crispy green beans

8 oz. center cut beef tenderloin filet lightly blackened, topped with jumbo lump crab meat and bearnaise sauce, served with garlic whipped potatoes and asparagus

8 oz. center cut beet tenderloin filet simply grilled, served with garlic whipped potatoes and asparagus

Captain Pete's "Jamaican Me Crazy" jerk rubbed, slow roasted prime rib, topped with 3 grilled Gulf shrimp, served with a loaded baked potato side house salad

Slow roasted half chicken topped with lemon-sage brown butter, served with garlic whipped potatoes and asparagus

Jerk‎ spiced grilled chicken breast topped with Monterey jack cheese and tropical fruit salsa, served with rice pilaf and sautéed spinach

Penne pasta, lump blue crab, tomatoes and spinach in a creamy white wine cheese sauce

Penne pasta sautéed with sun-dried tomatoes, mushrooms and artichokes in a rosemary and garlic white wine parmesan sauce

Smoked bacon, creamy brie, Louis sauce and crispy onion strings

Blackened and topped with Maytag blue cheese, sweet onion jam, smoked bacon, shredded lettuce and tomato

Cheddar cheese, shredded lettuce, tomato, red onion and sliced pickles

Slow roasted pork and ham, Swiss cheese, chipotle mayo and pickle relish, baked then grilled, served with hand-cut fries

Blackened‎ ahi tuna, zesty coleslaw, tomato and sliced pickles on a challah bun, served with Cajun remoulade and hand-cut fries

Jerk spiced grilled chicken breast topped with Monterey jack cheese, shredded lettuce and tropical fruit salsa on a challah bun, served with hand-cut fries

Dr Pepper tenderloin tips, zesty coleslaw, hand-cut fries and creamy horseradish sauce prepared on open-faced French bread, served with lemon-thyme mixed greens

Sauteed lump blue crab cake, sliced avocado, smoked bacon, shredded lettuce and tomato on a challah bun, served with Cajun remoulade and hand-cut fries

Two‎ corn tortillas stuffed with blackened mahi-mahi, fresh spinach and tropical fruit salsa

Two corn tortillas stuffed with fried Gulf shrimp, zesty coleslaw and chipotle-lime sauce

Fried Oysters Fried Shrimp

Amy's Rum Raisin ice cream and Don Q rum caramel sauce

Gosling's‎ Black Seal Rum spiked crème brûlée, topped with fresh seasonal berries

Grand Marnier creme anglaise, cajeta and fresh strawberries

Made with real Key limes and buttery graham cracker crust

Chef's daily selection of freshly shucked oysters with classic cocktail sauce and green apple-jalapeno vinegar

Chilled‎ jumbo Gulf shrimp with classic cocktail sauce

1/2 pound Cajun seasoned and chilled Gulf shrimp with classic cocktail sauce

Chilled Atlantic snow crab claws with Tequila-lime Louis sauce

Fresh fish marinated in lime juice and tossed with tropical fruit salsa

Oysters on the half shell (4), jumbo Gulf cocktail shrimp (4), Atlantic snow crab claws (2) and island ceviche

Oysters on the half shell (8), jumbo Gulf cocktail shrimp (8), Atlantic snow crab claws (4), island ceviche and jumbo lump crab cocktail

PEI mussels, steamed in a sweet & spicy Thai coconut-curry broth, served with grilled French bread

Sautéed lump blue crab cakes, white wine mustard sauce and zesty coleslaw

Sesame and chile crusted with teriyaki dipping sauce

Jerk‎ chicken, green chiles and cheese, served with tropical fruit salsa and sour cream

Ahi tuna, seared rare and sliced, with seaweed salad and sweet & spicy Asian BBQ sauce

Sesame crusted, served over fresh ginger-lime slaw, topped with lemon aioli and scallions

Blackened beef tenderloin tips topped with Parmesan cheese and truffle oil, served with bearnaise sauce for dipping

Beer battered, sweet coconut crusted Gulf shrimp, with jalapeno-apricot marmalade

Broiled with bacon-Pernod creamed spinach and lemon garlic bread crumbs

Glazed with sweet & spicy Asian BBQ sauce, topped with scallions and toasted sesame seeds

Half-pound split crab legs, broiled and topped with lemon garlic butter, served with garlic parmesan bread

Iceberg wedge, topped with Maytag blue cheese, smoked bacon, cherry tomatoes, red onion, ranch dressing and Goldfish crackers

Romaine lettuce, parmesan cheese and garlic croutons tossed in our Caesar dressing

Spring mix, red cabbage, carrots, feta cheese, candied pecans and dried cranberries, tossed in our apple cider vinaigrette

Mixed greens, cherry tomatoes, cucumbers, red cabbage, carrots and garlic croutons

Brown sugar-ancho chile crusted Atlantic salmon, roasted on a cedar plank, over mixed greens, red cabbage, carrots, cucumbers, cherry tomatoes, fresh orange, toasted almonds and goat cheese, tossed in our raspberry vinaigrette

Sashimi grade tuna, seared rare, sliced and drizzled with sweet & spicy Asian BBQ sauce, over mixed greens, mango, wasabi peas, sunflower seeds, cucumbers, red cabbage, carrots and cherry tomatoes, tossed in our ginger-lime vinaigrette

Sesame crusted fried shrimp, over romaine lettuce, red onions, cherry tomatoes, smoked bacon, cucumbers, avocado and boiled egg, tossed in our 1000 Island dressing

Pulled chicken, fresh strawberries, mixed greens, goat cheese, toasted almonds, red cabbage, carrots, cucumbers and cherry tomatoes tossed in our raspberry vinaigrette and drizzled with a balsamic reduction

Grilled beef tenderloin tips drizzled with sweet & spicy Asian BBQ sauce, over mixed greens, red cabbage, carrots, toasted peanuts, scallions, fresh red bell peppers, cucumbers, edamame and crispy wonton strips, tossed in our ginger honey lime vinaigrette

Sautéed lump blue crab cake, over romaine lettuce, Parmesan cheese and garlic croutons, tossed in our Caesar dressing

Jerk marinated grilled chicken, over mixed greens, red cabbage, carrots, feta cheese, candied pecans and dried cranberries, tossed in our apple cider vinaigrette

Blackened shrimp over fresh spinach, bacon, sliced mushrooms, boiled eggs, crispy onion strings and fresh blueberries with warm bacon-brown sugar dressing

Atlantic

Guatemala

Idaho

Pacific

Texas

Pacific

Sautéed Gulf flounder, topped with lump crab stuffing and citrus butter sauce, served with garlic whipped potatoes and asparagus

Brown sugar-ancho chile crusted Atlantic salmon with blue crab butter sauce, served with rice pilaf and mint-cucumber slaw

Blackened redfish topped with Cajun shrimp & crawfish brandy cream sauce, served with rice pilaf and asparagus

Crispy Gulf shrimp served with Cajun remoulade, hand-cut fries and zesty coleslaw

Ginger-soy glazed, seared rare and sliced, served with wasabi whipped potatoes and sautéed spinach

Bacon wrapped Gulf shrimp stuffed with Monterey jack cheese and jalapeno, topped with parmesan cream sauce, served with rice pilaf and zesty coleslaw

Baked in a garlic white wine cream sauce, served with sautéed spinach & mushrooms

Lump crab stuffed Gulf shrimp topped with parmesan cream sauce, served with rice pilaf and creamed spinach

Grilled rainbow trout topped with lemon-almond butter sauce, served with garlic whipped potatoes and sautéed green beans

Sesame-teriyaki glazed Chilean sea bass topped with crispy onion strings, served with rice pilaf and asparagus

One pound split crab legs, broiled and topped with lemon garlic butter, served with horseradish whipped potatoes

Chef Ben's daily fresh and creative seafood selection

8 oz. smoked & sliced beef tenderloin, in a Forty Creek Whisky bacon-brown sugar sauce, served with thick-cut Shiner Bock onion rings and creamed spinach

12 oz. all natural aged grilled rib-eye, served with green peppercorn brandy sauce, garlic whipped potatoes and creamed spinach

12 oz. all natural aged grilled N.Y. strip, topped with garlic truffle herb butter and red wine demi, served with caramelized onion whipped potatoes and crispy green beans

8 oz. center cut beef tenderloin filet lightly blackened, topped with jumbo lump crab meat and bearnaise sauce, served with garlic whipped potatoes and asparagus

8 oz. center cut beet tenderloin filet simply grilled, served with garlic whipped potatoes and asparagus

Captain Pete's "Jamaican Me Crazy" jerk rubbed, slow roasted prime rib, topped with 3 grilled Gulf shrimp, served with a loaded baked potato & side house salad

Slow roasted half chicken topped with lemon-sage brown butter, served with garlic whipped potatoes and asparagus

Jerk‎ spiced grilled chicken breast topped with Monterey jack cheese and tropical fruit salsa, served with rice pilaf and sautéed spinach

Penne pasta, lump blue crab, tomatoes and spinach in a creamy white wine cheese sauce

Penne pasta sautéed with sun-dried tomatoes, mushrooms and artichokes in a rosemary and garlic white wine parmesan sauce

Smoked bacon, creamy brie, Louis sauce and crispy onion strings

Blackened and topped with Maytag blue cheese, sweet onion jam, smoked bacon, shredded lettuce and tomato

Cheddar cheese, shredded lettuce, tomato, red onion and sliced pickles

Slow roasted pork and ham, Swiss cheese, chipotle mayo and pickle relish, baked then grilled, served with hand-cut fries

Blackened‎ ahi tuna, zesty coleslaw, tomato and sliced pickles on a challah bun, served with Cajun remoulade and hand-cut fries

Jerk spiced grilled chicken breast topped with Monterey jack cheese, shredded lettuce and tropical fruit salsa on a challah bun, served with hand-cut fries

Dr Pepper tenderloin tips, zesty coleslaw, hand-cut fries and creamy horseradish sauce prepared on open-faced French bread, served with lemon-thyme mixed greens

Sauteed lump blue crab cake, sliced avocado, smoked bacon, shredded lettuce and tomato on a challah bun, served with Cajun remoulade and hand-cut fries

Two‎ corn tortillas stuffed with blackened mahi-mahi, fresh spinach and tropical fruit salsa

Two corn tortillas stuffed with fried Gulf shrimp, zesty coleslaw and chipotle-lime sauce

Fried Oysters & Fried Shrimp

Amy's Rum Raisin ice cream and Don Q rum caramel sauce

Gosling's‎ Black Seal Rum spiked crème brûlée, topped with fresh seasonal berries

Grand Marnier creme anglaise, cajeta and fresh strawberries

Made with real Key limes and buttery graham cracker crust