Blue Seafood Bar and Eatery

Seafood restaurant, 856 9th Ave, New York, NY

VeganScore 30

Menu

Mains

• Linguini alle Vongole — Clams, parsley, garlic white wine & EVOO
• Wild Mushroom Ravioli — Homemade ricotta and mushrooms filled pasta on a light vodka sauce
• Risotto al Nero con Frutti di Mare — Squid ink risotto with seafood medley
• Gnocchi di Patate — Homemade potatoes gnocchi with duck ragu
• Duck Confit — Slow braised duck, Grand Marnier and orange reduction, served with blueberry barley risotto
• Branzino al Sale — Whole branzino (approx. 2 lbs) baked in sea salt. Choice of one side
• Grilled Tuna Tagliata — Sliced tuna steak served with Mediterranean relish
• Grilled Australian Lamb Chops — 4 chops served with tzatziki (mint-yogurt), broccoli rabe & fingerling potatoes
• Angus Beef Strip Loin Steak — Sliced 14 oz. grass fed Angus beef, baby arugula & shaved parmesan
• Mixed Grilled Seafood — For two or more. Scallops, shrimp, branzino fillet, salmon, calamari, octopus with mussels & clams
• Bacalao — Slow roasted salted cod fish filet served over veggies remoulade broth, black summer truffle carpaccio
• Salmon — Pan seared with lemon and capers sauce, served with escarole and beans
• Margherita — San Marzano tomatoes, mozzarella & fresh basil
• Prosciutto — Cherry tomatoes, mozzarella, Parma prosciutto, arugula & parmesan
• Seafood — Mussels, clams, octopus, calamari, shrimp, cherry tomato & fresh parsley
• Nduja & Carciofi — Spicy, spreadable pork salami, artichokes, San Marzano tomato & mozzarella. Contains roasted peppers
• Burrata — Mozzarella, fresh sliced tomato, burrata & dried oregano

Starters

• Mixed Mediterranean Olives Vegan
• Garganelli with Lobster Bisque — Minced lobster meat in a creamy bisque with fresh chives
• Long Island Oyster — Symmetrical and deep cupped, salty and brisk flavor
• Blue Point Oyster — Mild, meaty, large in size with a slightly sweet finish
• Kumamoto Oyster — Deep cups, flavorful petite meats, mild brininess with honeydew
• Giga Cup Oyster — Medium size, smooth fresh & briny
• Lobster-On-The-Shell — Half or full chilled lobster
• King Krab Legs — 3 oz. Jumbo crab served with aioli and lemon
• Platter of the Sea — Crab legs (3 oz.), 4 shrimp, 1/2 or 1 lobster, 4 oysters, 4 clams
• Salmon Ceviche Rosétte — Slices of salmon, cucumber and hibiscus lime dressing
• Tuna Tartare — Avocado, radish, chives & orange vinaigrette
• Scallops Carpaccio — Shaved cucumber, grapefruit, cherry tomato confit, dill, lime & EVOO
• Seafood Salad — Octopus, scallops, shrimp, calamari, mussels, clams, lemon & EVOO
• Shrimp Ceaser Salad — Romaine hearts, croutons & 4 grilled shrimp
• Tricolore Salad — Arugula, endive & radicchio with goat cheese, toasted almonds & honey mustard dressing
• Lobster and Burrata Salad — Warm lobster tail, seasonal tomatoes, arugula & burrata
• Baby Spinach & Beet Salad — Spinach, shaved raw red beets, feta cheese, roasted pistachios & saba dressing
• Prosciutto Di Parma Italy
• Sopressata Italy — Coarsely ground artisanal salami, lightly seasoned & aged
• Spanish Chorizo Spain — Dry cured coarsely grind sausage, dense texture and smoky flavor
• Duck Liver Pate France
• Cured Beef Prosciutto Albania — 3 months. Lean, seasoned with cumin, pepper & mild paprika
• Mortadella with Pistachios Italy — Lean, heat cured pork salami, sweet and buttery taste, enhanced with peppercorns and pistachios
• Yerba Cabra — Past. Goat Spain
• Manchego — Past. Sheep (Aged 12 months) Spain
• Brie Seine et Marne — Past. Cow France. Soft, very rich & creamy, hints of mushroom & almond
• Parmigiano Reggiano — Unpast. Cow Italy. Hard, dry and granular texture
• Pecorino Crotonese — Past. Sheep Italy. Semi-firm, aged & sharp
• Gorgonzola Dolce — Past. Cow Italy. Soft, creamy & nutty
• Mediterranean Mussels, Clams, Merguez Sausage — Sautéed with fresh tomato, cilantro & spicy lamb merguez sausage
• Pan Seared Halloumi — Honeycomb, orange marmalade & vincotto
• Grilled Spanish Octopus — Roasted fingerling potatoes, salsa tonnata & caper berries
• Fritto Misto — Gluten free. Crispy calamari, shrimp, scallop & zucchini with fresh lemon & herbs
• Gambas a la Sal de Mar — 4 pieces. Head on prawns, baked on a bed of sea salt, lemon & EVOO
• Meat & Cheese Board — Prosciutto di Parma, mortadella with pistachios, yerba cabra & manchego with rosemary focaccia, fruit compote, pickled garlic & nuts
• Chef's Crudo Plate — 1 of each
• Bruschetta Trio — Tomato & burrata, goat cheese & 'nduja, anchovies & sundried tomato paste

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