DINNER MENU
THE FISH CO. RAW BAR
Chilled Selection of Half Shell Oysters, chili malt vinegar mignonette and house made cocktail sauce $1.95 ea.
Fresh Clams on the Half Shell with house made cocktail sauce $1.50 ea.
Zataran Spiced Gulf Shrimp, traditional cocktail sauce $3.95 ea.
Sushi and Sashimi Sampler, pickled ginger, wasabi and soy $13
Hawaiian Spiked Tuna “Poki”, hand chopped fresh tuna in a soy marinade with .
cucumber, scallions, fresh ginger, cilantro and thai chili paste $12
STARTERS
Grilled Diver Sea Scallops and Roasted Sweet Plantains made with chipotle-tomatillo ratatouille and cilantro olive oil $14
Grilled Portobello and Goat Cheese Strudel with caramelized onions, green apple and peppered raspberry syrup $12
New Orleans Firecracker Oysters with apple vinaigrette and cajun remoulade $12
Crock Roasted Prince Edward Island Mussels, pancetta, rosemary, white wine, lemon and garlic $11
Dungeness Crab and Louisiana Crawfish Cake, cayenne-cilantro cream, black bean-corn salsa and cilantro-aioli $14
The "Big Easy" Seafood Gumbo, shrimp, crab, crawfish, andouille sausage, okra and filé $11
Pan Seared Fresh Shucked Oysters with a ginger-pepper jam, wasabi coulis and asian marinated vegetables $14
Prosciutto and Sundried Tomato Wrapped Brie, toasted walnuts and green apple relish with Jamaican rum butter $10
Blackened Pork Tenderloin and Sweet Potato Fritter, mango-bbq sauce and heirloom tomato salsa $12
SALADS
Hydroponic Bibb Lettuce and Candied Walnuts, with hearts of palm, panfried pancetta and gorgonzola cheese $11
Baby Spinach and Spicy Pecan-Goat Cheese Fritters, with warm caramelized onions and walnut vinaigrette $10
Wood Charred Portobello Mushroom, Grilled Vegetables, Housemade Mozzarella and Beefsteak Tomatoes with reduced... ....
balsamic vinegar glaze and virgin olive oil $12
Crisp Leaves of California Romaine Caesar, shaved Wisconsin parmesan and jumbo garlic croutons $9
Peppered Arugula and Maytag Bleu Cheese with tomatoes, lemon oil and warm red onion confit $11
Mesclun Mixed Gourmet Greens and White Balsamic Vinaigrette with kalamata olive bruschetta $8
BLUE MOON SPECIALTIES
Shiitake Mushroom Crusted Halibut with Wilted Swiss Chard, served with sliced potatoes .
and tarragon-sundried tomato vinaigrette $29
Peppercorn Crusted Big Eye Tuna with sticky rice, sautéed baby bok choy and dijon soy-wasabi glaze $28
Grilled Norwegian Salmon and Crab Stuffed Portobello with sundried tomato pesto, grilled polenta .
and garlic sautéed spinach $27
Japanese Herb Crusted Swordfish Steak with peppered arugula and mango-curry wasabi $30
Soy Grilled Chilean Sea Bass and Asian Stir Fry with mochi fried rice cakes and sesame toasted macadamia nuts $30
Lump Crab and Corn Roasted Grouper with asparagus risotto and red wine butter $30
Lobster and Shellfish Panroast sauteed in a spicy brandy-tarragon cream on a crispy capellini cake $36
Blackened Mahi-Mahi, Giant Sea Scallops and Jumbo Shrimp, green apple mango salsa and vanilla rum butter $30
Sautéed Yellowtail Snapper and Goat Cheese Mashed Potatoes, pan seared asparagus, .
artichoke hearts and kalamata olive salad $31
Grilled Filet Mignon and Crispy Potato Pancake with roquefort cheese, toasted walnuts and grapes $32
Applewood Bacon Wrapped Stuffed Breast of Chicken, imported swiss, spinach and sundried tomatoes $24
Prosciutto Stuffed Veal Tenderloin with red onion jam and smoked gouda griddle cakes $36
Herb Crusted New Zealand Rack of Lamb and Soft Polenta with grilled vegetables and port wine demi $31
Executive Chef - Daniel Cournoyer
Executive Pastry Chef - Maria Perera
