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BLUE

Address :
1115 Richmond Terrace
Staten Island, 10310

Phone :
718-273-7777

BLUE

View Gallery Photo

Address :
1115 Richmond Terrace
Staten Island, 10310
get map location

Phone :
718-273-7777

Hours Opened:
Sun	:	12:00PM - 10:00PM
Tue	:	12:00PM - 11:00PM
Wed	:	12:00PM - 11:00PM
Thu	:	12:00PM - 11:00PM
Fri	:	12:00PM - 12:00AM
Sat	:	12:00PM - 12:00AM

Services Offered

Alcohol/Beer/Wine, Wait Staff/Dine In,

Cuisine

Mediterranean,

Special Features

On Site Parking, Restaurant & Bar,

Price Range :

USER FEEDBACK

73% Like it?
out of 11 votes

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Menus (11) User Reviews (14) Gallery Photos (13) User Photos (0) Text Menu

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by: barry1 on: 02/02/2013

We recently had the opportunity to dine at Blue on two occasions which were four weeks apart. On both occasions we were greeted pleasantly and seated promptly. The dining area has a warm, cozy feel to it, the tables are spaced adequately and almost every table has a spectacular maritime view, day or night. It's not an "ocean view" but a constantly changing parade of nautical traffic.

The wait staff, was congenial and professional. After a short time a plate of warm pita slices arrived, a delicious fore-snack. Appetizers were the pan-roasted halloumi cheese, avocado-mushroom carpaccio, scallops, and the Sri Lankan vegetable samosa all of which were delicious. Entrees included a Mediterranean sea bass cooked perfectly and served whole with a light wine and garlic sauce. Chicken Malaga was a large serving of tender chicken cutlets served in a tasty sherry sauce containing olives and portobello mushrooms with ginger fried rice on the side. The rather large Ancho Chili Crusted Rib Eye Steak was served rare as ordered and was one of the better steaks that I've had on Staten Island. The seafood eater ordered the Rice Noodles and Seafood Pot and found it to be a delicious and well seasoned mix of seafood. Although the desert menu is not very large, and the Nutella filled wontons were not as exciting as they sounded, the trio of gelato and sorbet was a hit, and a really delicious satisfying palate cleanser to end a meal. A dessert special of warm pecan pie with a dollop of whipped cream was delicious, too, along with a good cup of coffee.

Blue offers food lovers on Staten Island the opportunity to dine on an eclectic mix of fine dishes which are not covered in red sauce and melted cheese. The variety is excellent, portions are generous, and prices are reasonable. We will definitely be there again to further explore the menu and I recommend Blue to anyone looking for a fine meal served in a very attractive ambience.

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by: Onyx12 on: 09/16/2012

The food is wonderful and the Staff is great. They have created a wonderful place to have and enjoy a good meal. Have been there for lunch and dinner and enjoyed both.

Like: Staff, atmosphere, food, service

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by: Shoreroad on: 08/03/2012

4 out of our party of 6 arrived early. We had a reservation. We had a drink at the bar and were seated when our whole party was there, which was on time. When we sat down the hostess told us, first thing, that they had another reservation after us and that they wouldn't rush us, but she just wanted to tell us. Not sure what that meant, it was odd, but we figured she was young and inexperienced. It was an omen of what was to come. We started with appetizers which, I must say, were excellent. When the main courses came we had a chicken dish with no flavor, a swordfish special that looked like it came from a 5 pound bag from Costco's freezer and 2 mixed grill specials for 2. The lobster tails were bad. Not poorly cooked, spoiled. The waiter took them back, admitted they were spoiled, and that was it. They weren't replaced. We weren't compped. In fact, one of the hostesses (again young) came over and asked us how everything was. When we told her she just said, I'm surprised, I had it and it was great. At the end of the day they took 24 dollars off a $400 bill for spoiled lobster tails. I suppose I was more disappointed in how they handled it than the spoiled food, which is a big no no, but I suppose it could happen. I will never go back and now I question their other 2 restaurants, Bayou and Beso.

Like: Decor, appetizers

Dislike: Quality of food, professionalism of staff.

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by: macnif on: 07/19/2012

the food and the service is the top. no better pls keep it that way

Like: macnif

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No (4)

by: val1974 on: 07/01/2012

Blue is a unique boutique to Staten Island and simply a great addition. The problem is many don't understand anything else but the standard Staten Island food fare, which simply sucks. Blue is the type of restaurant that makes it worth for Brooklynites to come to the island, Blue is the type of restaurant that keeps Staten Islanders on the island rather than leaving to find good restaurants in Brooklyn.
Blue is the type of restaurant that will attract and build a loyal customer base of people that want to enjoy a simply good dining experience. It has been done before by the same owner and will be done again with this place.
The menu speaks for itself, it's unique and different, the atmosphere does the same. If you enjoy your standard pasta with various sauces, then visit one of the hundred of Italian restaurants as this place is not for you. If you enjoy something that is sure to excite your taste buds and give you something to talk on the ride home, Blue is the restaurant for you.

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No (10)

by: jlopez on: 06/29/2012

The food and atmosphere was fantastic !! The menu was amazing, so many things to choose from. Lots of appetizer but not that many entrees. The only thing that I didn't like was the loud music and the type of music. They were playing Rock music and didn't go with the the theme.

Like: The menu and the atmosphere

Dislike: The loud ROck music playing. It was way to loud.

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by: Ann Connor on: 06/25/2012

Went to Blue on a Saturday night. The food was very good and the price was fair. The wait was very long. We got a table for 4. We were told an hour wait. It ended up almost 2!!!!!! The manager was very apologetic but I honestly wouldn't wait that long again.

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by: redrum on: 06/24/2012

Wow, it is amazing that a restaraunt that just opened would hire nasty people with attitude to launch there restaraunt. When I arrived there was a group of five adults and the host going at it. The customer were sick of waiting for a table at the bar for no reason. I looked over and saw at least 60% of the tables were empty. The host was NASTY and treated the group like dirt. Funny he scared them away yeah good for business. We stood behind the group for over 15-20 minutes and no one acknowleged us even though there were two other employees standing there. We eventually caught there attention after another 10 minutes she states that it's gonna be 30min. wait of course at the bar. My friend and I decided to go elsewhere and avoid a potential bad dinner expierience. I can only imagine how that night would of ended considering how it started. The owner should take there entire staff out to eat at the Capital Grill NYC or wolfgang's on park ave maybe they can learn something. So if you like to be mistreated and enjoy waiting for no apparent reason this place is for you. P.S. I rated it one star because that's the lowest you can go!

Like: decor

Dislike: THE NASTY STAFF

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by: Kris 77 on: 06/21/2012

My sister-in-law and I went at 7:30 on a Thursday and it was full with people waiting for tables in the bar which was quite chaotic and noisy. Since we were only two, we didn't have to wait and were shown directly into the dining room. I was shocked as a wall of noise much louder than in the bar hit us. We are not fussy types looking for a quiet place, but we couldn't talk at all without shouting and even then, we couldn't hear each other. This lasted for the entire time we were there. Midway through, our server asked how we were enjoying ourselves and after complimenting the food, we told her it was too loud. She asked if we meant the music or the people. We laughed as we hadn't even heard any music over the din. I have eaten in much larger rooms where you can enjoy an intimate dinner and chat away. Here, that was impossible. It is simply an acoustics problem which they can correct with some padding artfully added to the ceiling. It's not because it was crowded or people were having a good time. It is the acoustics! They must fix it or people will not return.
Having said that, I will compliment the chef. The food was interesting, creative, tasty and well presented. We had 4 starters. The crab fritters, the tuna, the blue veggies and the mussels. The mussels were in a Thai broth which I thought excellent. We didn't think the brown paper on the tables matched the tone of the decor, but those details will smooth out with time.
Despite the good food, the noise detracted so much I can only allot 2 stars. I hope they fix the sound issue, because otherwise, it's a waste of a fun, scenic location and a good cook.

Like: Food, view, terrace

Dislike: noise

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Yes (6)

No (1)

by: cupcake13 on: 06/11/2012

Blue overall is a great restaurant with very few flaws. I had the Bibb salad which had great baby corn and asian dressing, and seafood/noodle pot, which for my taste was a bit too salty, but the seafood was cooked perfectly and the pasta was al dente. My mother's salad was the Thai Caesar, which she loved except for something sweet in the dressing that she felt didn't belong. Her tuna appetizer was so delicious she wanted to pick up the plate and lick it!! She loved the presentation of her entree, which was a stew that came in a big, beautiful blue pot. The only thing she didn't like about it was the vegetables were a bit small for a stew. The broth was exceptional, and the seafood perfectly cooked. My father loved his surf and turf. The steak was high quality and tender. The dish should be served with a lobster pick so people can get all of the meat out of the sweet prawns. The presentation of all of the dishes was exceptional!! I reccomend the bar area to young people because it's hip and modern. Adventurous people will love the Moroccan and Middle Eastern twist of the dishes.

Like: Presentation, atmosphere

Dislike: Almost nothing

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Yes (7)

No (1)

by: paul113 on: 06/10/2012

Since Blue hasn't officially had their grand opening yet, any review should be read with that in mind. Reservations are not being accepted yet, so we just went. Upon entering we were told to wait at the bar for "10 minutes or so" so we did, each ordering a drink. 20 minutes later we were led to a table in a 3/4 full dining room. I don't mind waiting for a table if the dining room is full, but this felt like they were trying to milk extra money out of everyone by directing you to the bar first unnecessarily. The bar was a bit noisy, but not terribly so, and the dining room was much quieter. The menu is very interesting, with a good selection of appetizers and salads, but not that many entrees to choose from. We had the "Colossal Blue Crab and Strawberries" which was quite good, with large pieces of crab, and the "Crab Fritters" which were delicious. For the entrees, I had the Rib Eye, which was cooked perfectly and served with creamed spinach, which was just ok. I would have liked a different side dish, but that is just my opinion. My wife had the tuna, which was also cooked perfectly and accompanied by a very good side of escarole and beans (which though delicious, was probably cooked in butter, not olive oil). The staff was quite friendly and efficient, and the restaurant itself is decorated tastefully. The view is nice, even though a bit industrial. Most Staten Islanders don't know that a vibrant shipping and tugboat industry is an important part of our local economy, but you get an front row seat to the ships passing by at Blue. It would be nice to be able to sit outside, hopefully that option will be available in the future.

Like: food, view, staff

Dislike: being diverted to the bar

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Yes (9)

No (2)

by: Kaycee on: 06/06/2012

We have dined here twice already and have been pleased with the menu items we selected. The food was delicious and beautifully presented. Some may find the menu to be a little unusual, even adventurous. This will be a good thing or a bad thing depending on your willingness to try something you've never had before. If you want chicken parm. or penne vodka go somewhere else. They will eventually have to offer daily or weekly specials because once you've tried all the new things you are interested in you won't want to come back. Service was good but needs to have some kinks worked out. It is still new so give it a chance. We sat along the wall facing the Terrace so had a lovely view of the water and had no problem with noise. Also, I would not describe this as a Mediterranean restaurant, more Asian/Middle Eastern/Fusion.

Like: Food was great. Atmosphere beautiful. Service new but okay.

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Yes (9)

No (1)

by: Lisador on: 06/01/2012

I had a similar experience to the review before mine. Loud, noisy, crowded and instead of the nasty man Jackie described, I had an obnoxious woman as the hostess. Huge disappointment and I will never go back. Don't waste your time, there are much better restaurants on Staten Island.

Dislike: Nasty employees, crowded, loud

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Yes (17)

No (3)

by: jackie211 on: 06/01/2012

My sister and I went to Blue last night for the first time and probably the last!...The place was busy and extremely loud and noisy. We were told we had an hour wait for a table. When our table for 2 was ready we had asked if we can sit in a quieter area. The maitre d' was rude and nasty. He said, I cant tell people to be quiet! My sister asked if we can sit at a certain table. Very nastily he said, Don't you see its a table for 4 and its reserved people have been waiting for THAT table?! We then went back to the bar and he came over and said, What are you going to do sit at the bar all night!!!!!??????
So we ordered another round of drinks with were expensive, $11 for a martini and $8 for a glass of wine, the martini was maybe 3/4 full and the glass of wine wasnt even half full. The bartender took it upon himself to keep the change, didnt even ask if we wanted an open tab.
We looked forward to going to Blue and extremely disappointed.
I hardly doubt taking the chance of going back there.
We we never mistreated in any other place on the island. I am really surprised knowing who the owners are and the great reputation they have.
Shame on you Blue!...I do wish you A LOT of luck!

Dislike: nightmare!

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Blue restaurant

1115 Richmond Terrace

Staten Island, 10310

718-273-7777

APPETIZERS

GOAT CHEESE WONTONS

Ginger lime Thai chili caramel sauce
BLUE CLAMS

Cherrystone clams sautéed with garlic, basil, chilis, spring onions and miso broth
TAMARIND MUSSELS

Prince Edward Island mussels sautéed with garlic, Vidalia onion, tomatoes, orange juice, white wine, cream and tamarind
CHAR-GRILLED OCTOPUS

Portuguese octopus grilled and dressed with a lemon-parsley sauce, served with a petite salad of Kalamata olives, roasted red peppers, mint and endives
TERIYAKI CHICKEN WINGS

Tossed with sesame seeds and salted ribbons of mango
CRAB FRITTERS

Served on mango-mint ginger aioli
SHRIMP COCKTAIL

Colossal shrimp tossed with lemon zest and cilantro, served wit a tamarind cocktail sauce
SRI LANKAN VEGETABLE SAMOSA

Mixed vegetables sautéed in a mélange of spices, baked inside a crispy pastry, served with a date-lime chutney

SATAY

SPICY BEEF

With coconut-coriander peanut curry sauce
SESAME CRUSTED CHICKEN

With Tzatziki

SPRING ROLLS

VEGETABLE

With paprika yogurt lemon-lime dip
MEDITERRANEAN SPICED SHRIMP AND CRAB MEAT

With sweet chili soy dip

SALADS

THAI CAESAR

Grilled hearts of romaine with caramelized shallots and soy chili croutons, white Stilton with mango and ginger, tossed in Blue Asian-spiced vinaigrette
SPICY BABY ARUGULA

Wild baby arugula, oven-roasted candied beets, jicama and goat cheese tossed with mango-lime vinaigrette
MEDITERRANEAN

Bibb lettuce, cucumber, Kalamata olives and fire-roasted red peppers tossed in a sherry-apple vinaigrette
SPINACH

Baby spinach, long-stem artichokes, apples and almonds, tossed in a parsley vinaigrette
BIBB

Bibb lettuce, plum tomatoes, cucumber and baby corn topped with crisp wonton strips and ginger-miso vinaigrette
FRISEE AND STRAWBERRY

Fresh frisee, strawberries, endive and shredded Parmigiano-Reggiano, tossed with ginger balsamic glaze
BLUE VEGETABLE TERRINE

Fresh Farmer’s Market vegetables, grilled and topped with shaved truffle cheese and mint-parsley vinaigrette

GRILL TO GO

With any Salad as a Choice

GRILLED CHICKEN
GRILLED STEAK
GRILLED SALMON
GRILLED SHRIMP
SCALLOPS

BURGERS

ANGUS BURGER

Black Angus 8 oz. Beef burger grilled to your liking and served with Ciabatta grilled bread. Served with tri color fried potatoes
MOROCCAN LAMB BURGER

Ground lamb seasoned with exotic Moroccan spices grilled and served with caramelized Vidallia onions and served with fried zucchini sticks

FLAT BREAD SANDWICHES

All served with roasted potatoes

KOTA

Grilled chicken, arugula, fresh tomatoes, fried Haloumi cheese and balsamic glaze
BOEUF

Grilled sliced steak, melted bleu cheese, caramelized oyster mushrooms and onions
ITALIANO VERO

Hot Cappicola, mortadella, salami, fresh basil, roasted peppers and melted provolone

WRAPS

All served with roasted potatoes

TAVUK

Grilled chicken, pesto of garbanzo beans, Vidallia onions and Feta cheese wrapped with garlic tortilla
GARIDA

Grilled oregano shrimp, arugula, sun-dried tomatoes, melted Haloumi and lemon aioli, wrapped with garlic tortilla
BRIZOLA

Slice and grilled steak, grilled zucchini, caramelized onion and habanero jack cheese, wrapped with sun-dried tomato tortilla
VERDURES

Grilled veggies and melted provolone with balsamic glaze wrapped with garlic tortilla

SMALL ENTREES

RICE NOODLES AND SEAFOOD POT

Cherrystone clams, Prince Edward Island mussels and shrimp, steamed in garlic-chive-lemon thyme and seafood broth, tossed with rice noodles
CHICKEN MALAGA

Filets of chicken breast, sautéed with Vidalia onions, garlic, baby portabella mushrooms, Spanish green olives, flambéed with Pedro Ximenez sherry wine and served with ginger fried rice
MEDITERRANEAN SHRIMP AND LAMB

Sauteed shrimp, garlic onion, basil, white wine, crushed tomatoes and Marquez lamb sausage. Tossed with artisanal pasta.
RIB EYE

Black Angus rib eye seasoned with Ancho chile and grilled to your liking. Served with creamed spinach.

COCKTAILS

GEISHA

TY KU Sake, gin, lychee juice, fresh lemon juice, agave nectar, shaken and served on the rocks
SAKE SANGRIA

Sake, fresh seasonal fruits, agave nectar, splash of fresh fruit juice and ginger ale
ASIAN MOJITO

Muddled fresh mint, lemon, lime, orange and sake
MEXICAN SAMURAI

Tequila, Sake, fresh-squeezed lemon, sour mix and Grand Marnier
CHOCOLATE-COVERED STRAWBERRY

Pinnacle berry vodka, white crème de cacao and chocolate liqueur, served with a chocolate-covered strawberry
WILDFLOWER

Absolut Wild Tea, Elderflower liqueur and lemon juice, finished with an edible orchid
PAMA POMEGRANATE

Absolut, PAMA liqueur and Patron Citronage
LEMONADE MARTINI

Ketel One Citron and lemonade
PINA COLADA MARGARITA

1800 Coconut Tequila, triple sec, lime juice, sour and Pina Colada mixes
HARVEST

Absolut Red Apple, pomegranate and white cranberry juices
BLUE COTTON CANDY

Pinnacle cotton candy and blueberry lemonade

WINES BY THE GLASS

Glass or bottle

RED

CANCHALES SPAIN
INDOMITA MERLOT CHILE
INDOMITA PINOT NOIR CHILE
INDOMITA CABERNET CHILE
YALUMBA SHIRAZ AUTRALIA
BLUE RED PUERTA VIEJA SPAIN
PIETRA MAJELLA MONTEPULCIANO ITALY

WHITE

VINA ISABELLA SPAIN
ANGELINI PINOT GRIGIO ITALY
BLUE WHITE VIORE SPAIN
INDOMITA CHARDONNAY SPAIN

WHITE ZINFANDEL

BUEHLER VINEYARDS CALIFORNIA

WINES BY THE BOTTLE AVAILABLE

BEER

BLUE MOON Belgian White USA
BUDWEISER Lager USA
BUD LIGHT Lager USA
HEINEKEN LIGHT Lager HOLLAND
CIRCUS BOY Hefeweizen USA
CORONA Pale Lager MEXICO
HEINEKEN Lager HOLLAND
SINGHA Lager THAILAND
SAPPORO Rice Lager JAPAN
LION IMPERIAL Premium Malt Pilsener SRI LANKA
SAIGON Pale Lager VIETNAM
NON-ALCOHOLIC BEER AVAILABLE

COCKTAILS

GEISHA

TYKU Sake, gin, lychee juice, fresh lemon juice, agave nectar, shaken and served on the rocks
SAKE SANGRIA

Sake, fresh seasonal fruits, agave nectar, splash of fresh fruit juice and ginger ale
ASIAN MOJITO

Muddled fresh mint, lemon, lime, orange and Sake
MEXICAN SAMURAI

Tequila, Sake, fresh-squeezed lemon, sour mix and Grand Marnier
CHOCOLATE – COVERED STRAWBERRY

Pinnacle berry vodka, white crème de cacao and chocolate liqueur, served with a chocolate-covered strawberry
WILDFLOWER

Absolut Wild Tea, Elderflower liqueur and lemon juice, finished with an edible orchid
PAMA POMEGRANATE

Absolur, PAMA liqueur and Patron Citronage
LEMONADE MARTINI

KEtel One Citron and lemonade
PINA COLADA MAGRAGARITA

1800 Coconut Tequila, triple sec, lime juice, sour and Pina Colada mixes
HARVEST

Absolut Red Apple, pomegranate and white cranberry juices
BLUE COTTON CANDY

Pinnacle cotton candy and blueberry lemonade

SAKE

NAMACHO (300ml)

Youthful and vibrant, with notes of toasted nut, fresh bread and lychee. Matches well with crisp salads and fresh fish. Brewed by Suzuki family for 19 generations since its founding in 1689.
ICHISIMA JUNMAI (300ml)

This is what junmai is all about. Round and creamy, with notes of apple and banana, while smoky components linger in the background. A classic junmai and a great match with grilled meats and rich, heavier fish.
ICHISIMA JUNMAI DAIGINJO (300ml)

Upon the first sip of Ichisima Junmai Daiginjo, the drinker notes of aromas pear and cherry as this creamy, light-bodied nectar of Japan glides down.
JUNMAI GINJO (by the glass)

Uses local Akinosei rice. Slightly dry, with a crisp minerality and clean finish. Its subtle nature and gentle nose allow it to match nicely with shellfish, green salads and creamy cheeses.

WINES BY THE BOTTLE

RED

MERLOT

BV COASTAL ESTATES 2008 CALIFORNIA
AGNVS SERRA GAUCHA 2009 BRAZIL
CABERNET SAUVIGNON

HATZIMICHALIS ATALANTI VALLEY 2007 GREECE
ROCK & VINE THREE RANCHES 2009 CALIFORNIA
RING BOLT MARGARET RIVER 2009 AUSTRALIA
LADERA NAPA VALLEY 2008 CALIFORNIA
CABERNET FRANC

MILLBROOK 2010 NEW YORK
PINOT NOIR

BERINGER NAPA VALLEY 2008 CALIFORNIA
ZINFANDEL

STARLITE ALECANDER VALLEY 2008 CALIFORNIA
BLENDS AND INDIGENOUS

APOTHIC RED 2010 CALIFORNIA
RED STAG SPIROPOULOS 2009 GREECE

WHITE

CHARDONNAY

DA ‘VIDAS SERRA GAUCHA 2010 BRAZIL
HATZIMICHALIS ATALANTI VALLEY 2010 GREECE
PINOT GRIGIO

KRIS VENEZIE 2008 ITALY
BLENDS AND INDIGENOUS

WOLFFER ESTATE 2010 NEW YORK
ATLANTIS SANTORINI 2011 GREECE
COSTAMOLINO ARGIOLAS 2011 SARDEGNA
VINA ALBINA SEMI DULCE 2010 SPAIN

BLUE

RED

GRAN ALBINA 2006 RIOJA SPAIN
DAVID FAMILY 2009 PINOT NOIR CALIFORNIA
CHINCHILLA 2009 TEMPRANILLO SYRAH SPAIN
PAGO DEL VICARIO 2006 MONAGOS SPAIN
WHITE

LA BATTISTINA 2011 GAVI ITALY
DOMAINE DU CARROIR PERRIN 2010 FRANCE

APPETIZERS

GOAT CHEESE WONTONS

Ginger lime Thai chili caramel sauce
WASABI TUNA

Wasabi pea-crusted and pan-seared Ahi tuna in curried celery root, drizzled with sweet soy sauce
BLUE CLAMS

Cherrystone clams sautéed with garlic, basil, chilis, spring onions and miso broth
TAMARIND MUSSELS

Prince Edward Island mussels sautéed with garlic, Vidalia onion, tomatoes, orange juice, white wine, cream and tamarind
CHAR-GRILLED OCTOPUS

Portuguese octopus grilled and dressed with a lemon-parsley sauce, served with a petite salad of Kalamata olives, roasted red peppers, mint and endives
SCALLOPS

Pan-seared dry sea scallops served in a wonton basket with basil curry sauce
COLOSSAL BLUE CRAN AND STRAWBERRIES

Colossal blue crab tossed with strawberries, basil, mint, onion and arugula, drizzled with balsamic glaze
FROG LEGS

Pan-fried frog legs served on smoked paprika, garlic and fresh thyme lemon sauce
TERIYAKI CHICKEN WINGS

Tossed with sesame seeds and salted ribbons of mango
CRAB FRITTERS

Served on mango-mint ginger aioli

APPETIZERS

SHRIMP COCKTAIL

Colossal shrimp tossed with lemon zest and cilantro, served wit a tamarind cocktail sauce
SRI LANKAN VEGETABLE SAMOSA

Mixed vegetables sautéed in a mélange of spices, baked inside a crispy pastry, served with a date-lime chutney
MOROCCAN LAMB

Spiced ground lamb kabobs char-grilled and served with a coriander-mint-chipotle yogurt sauce
AVOCADO-MUSHROOM CARPACCIO

Thin sliced avocado layered with caramelized oyster mushrooms, Vodalia onion and shves truffle cheese, tossed in lemon-basil pesto

PAN-ROASTED HALLOUMI

Cypriot cheese, served with baby arugula, Kalamata olives, capers, honey-roasted red onions and chili vinaigrette

SALADS

THAI CAESAR

Grilled hearts of romaine with caramelized shallots and soy chili croutons, white Stilton with mango and ginger, tossed in Blue Asian-spiced vinaigrette
SPICY BABY ARUGULA

Wild baby arugula, oven-roasted candied beets, jicama and goat cheese tossed with mango-lime vinaigrette
MEDITERRANEAN

Bibb lettuce, cucumber, Kalamata olives and fire-roasted red peppers tossed in a sherry-apple vinaigrette
SPINACH

Baby spinach, long-stem artichokes, apples and almonds, tossed in a parsley vinaigrette
BIBB

Bibb lettuce, plum tomatoes, cucumber and baby corn topped with crisp wonton strips and ginger-miso vinaigrette
FRISEE AND STRAWBERRY

Fresh frisee, strawberries, endive and shredded Parmigiano-Reggiano, tossed with ginger balsamic glaze
BLUE VEGETABLE TERRINE

Fresh Farmer’s Market vegetables, grilled and topped with shaved truffle cheese and mint-parsley vinaigrette

ENTREES

RIB EYE

Ancho chili crusted and char-grilled prime Angus steak served with sautéed creamed spinach
PORK CHOP

Frenched pork chop, served with a sauce of cherry peppers, oyster mushrooms and roasted shallots, accompanied by tri color potatoes
TSIPOURA

Roasted whole Mediterranean sea bass, served with cilantro-garlic-lemon dressing, accompanied with basmati-ginger fried rice
BLUE SURF AND TURF

Grilled filet mignon and shrimp on the shell laced with Hoisin demi-glace, served with fresh vegetables
LOBSTER TAIL

Roasted 8oz Lobster Tail stuffed with crab meat and served with four cheese risotto
SALMON TERIYAKI

Roasted filet of salmon glazed and served over spring green salad of apples, onions, feta cheese, thin sliced dried figs, cranberries, tossed with orange-Amaretto vinaigrette
RICE NOODLES AND SEAFOOD POT

Cherrystone clams, Prince Edward Island mussels and shrimp, steamed in garlic chive lemon tyhyme and seafood broth, tossed with rice noodles
CHICKEN MALAGA

Sauteed shrimp, garlic, onion, basil, white wine, crushed tomatoes and Marquez lamb sausage. Tossed with artisanal pasta.
MOROCCAN CHICKEN

Herb-rubbed frenched chicken breast, shallots, carrots, potatoes and zucchini simmered in saffron – curry broth
BOUILLABAISSE

Mussels, clams, shrimp, salmon, potatoes, carrots and scallions, simmered in a tomato seafood broth

MIXED GRILL FOR TWO

Seasoned lamb chops (6), dry jumbo sea scallops (4), apple sausage, twin (4 oz.) lobster tails served with lemon-cucumber Tzatziki and Hoisin demi-glace, accompanied by roasted vegetables with balsamic glaze

DESSERTS

NUTELLA WONTONS

With raspberry sauce
FRUIT FONDUE

Mixed fresh fruits with white or milk chocolate
TRO OF GEALTO AND SORBET

Mango, Turkish pistachio and coffee
CHOCOLATE CAKE

With coffee gelato
CHEESECAKE

With port wine reduction sauce
GREEK YOGURT

Fresh yogurt served with Agave honey, almonds and fresh fruits
KEY LIME PIE
PANACOTTA

With aged Balsamic vinegar and fresh fruits

CORDIALS

REMY MARTIN
COURVOISIER
HENESSY
B&B
GRAND MARNIER
BAILEY IRISH CREAM
FRANGELICO
CHAMBORO
MARIE BRIZARD ANISETE
LIQUOR
SAMBUCA
BLACK SAMBUCA

COFFEE

AMERICAN COFFEE
BLUE COFFEE with Elderflower
SPANISH COFEE with Brandy
MEXICAN COFFEE with Kahlua
IRISH COFFEE with Jameson
ITALIAN COFFEE with Amaretto
ESPRESSO
DOUBLE ESPRESSO
CAPPUCCINO

DESSERT WINE AND PORTS

YALUMBA MUSCATO MUSEUM RESERVE AUSTRALIA
YALUMBA ANTIQUE TAWNY AUTRALIA
DOW’S FINE TAWNY
TAYLOR FLADGATE 20 YEAR OLD TAWNY

TEA

BREWED
HERBAL 8 oz. Pot

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