BLU Crabhouse & Raw Bar

garlic, butter, herbs

baked fresh oysters topped with pernod, cream spinach and parmesan bread crumbs

sauteed lump crab cake with roasted red pepper coulis

fresh shucked with champagne mignonette

cocktail sauce and lemon

fresh mozzarella, tomatoes, basil, balsamic reduction and virgin olive oil

creamy cajun bbq sauce

shrimp, bay scallops, baked in creamy garlic cheese sauce, accompanied with crustinnis

4 shrimp, 4 fresh oysters and 4 king crab legs

traditional creamy and hearty

croustade topped with melted swiss and parmesan cheese

sherry, creme fraiche

classic tossed romaine in caesar dressing, parmesan, toasted herb croutons

caramelized red onions, warm honey bacon vinaigrette

iceberg lettuce wedge with blue cheese, bacon, teardrop tomatoes and balsamic reduction

mixed greens, black olives, tomatoes, cucumber and carrots, choice of dressing

petite 6oz filet mignon and 4-5oz lobster tail

16oz filet mignon, carved tableside includes choice of 4 accompaniment sides

add to any entree red wine demi peppercorn bearnaise

peppercorn crusted, salmon with dill, buerre blanc

with drawn butter, lemon

large scallops seared, served on bed of cous cous with lemon buerre blanc

parmesan crusted, pan-seared

sauteed shrimp in garlic wine sauce

two 4-5 oz cold water lobster tails served with drawn butter, lemon

8-10 oz australian lobster tail served with drawn butter, lemon

apple jack brandy sauce

mint demi-glace

shallot cream sauce

boneless chicken breast topped with king crab, asparagus spears, hollandaise sauce

garlic cream sauce, garlic bread

sundried tomato cream sauce, garlic bread

sour cream, chives, bacon bits

garlic, butter, herbs

baked fresh oysters topped with pernod, cream spinach and parmesan bread crumbs

sauteed lump crab cake with roasted red pepper coulis

fresh shucked with champagne mignonette

cocktail sauce and lemon

fresh mozzarella, tomatoes, basil, balsamic reduction and virgin olive oil

creamy cajun bbq sauce

shrimp, bay scallops, baked in creamy garlic cheese sauce, accompanied with crustinnis

4 shrimp, 4 fresh oysters and 4 king crab legs

traditional creamy and hearty

croustade topped with melted swiss and parmesan cheese

sherry, creme fraiche

classic tossed romaine in caesar dressing, parmesan, toasted herb croutons

caramelized red onions, warm honey bacon vinaigrette

iceberg lettuce wedge with blue cheese, bacon, teardrop tomatoes and balsamic reduction

mixed greens, black olives, tomatoes, cucumber and carrots, choice of dressing

petite 6oz filet mignon and 4-5oz lobster tail

16oz filet mignon, carved tableside includes choice of 4 accompaniment sides

add to any entree red wine demi peppercorn bearnaise

peppercorn crusted, salmon with dill, buerre blanc

with drawn butter, lemon

large scallops seared, served on bed of cous cous with lemon buerre blanc

parmesan crusted, pan-seared

sauteed shrimp in garlic wine sauce

two 4-5 oz cold water lobster tails served with drawn butter, lemon

8-10 oz australian lobster tail served with drawn butter, lemon

apple jack brandy sauce

mint demi-glace

shallot cream sauce

boneless chicken breast topped with king crab, asparagus spears, hollandaise sauce

garlic cream sauce, garlic bread

sundried tomato cream sauce, garlic bread

sour cream, chives, bacon bits