to start – chilled                                    

spicy tuna hand roll
with siracha aioli and pickled ginger

shellfish trio
blue crab with our mustard sauce, king crab with horseradish cocktail sauce and ‘louie style’ colossal shrimp

colossal shrimp cocktail
with house made horseradish cocktail sauce

bloody mary oysters
half dozen of today’s fresh oyster selections on the half shell
with bloody mary granita

yellowtail crudo
thinly sliced sushi grade with fresh blood orange vinaigrette, alaea sea salt and serrano chiles

vodka cured peppered salmon
with julienne vegetables and dill sweet mustard

blue coral atlantis
a bountiful sampling of our freshest oysters, colossal gulf shrimp, bristol bay alaskan king crab claws and colossal legs (serves two)

blue crab cake
pan-seared colossal lump crab served with roasted tomato aioli

crispy calamari
in a light buttermilk batter, served with lemon caper aioli and aromatic vinaigrette

steamer clams
manila clams with white wine, garlic, pancetta and sweet butter

baked goat cheese
roasted heirloom beets, fig vinegar, and ciabatta crostini

oyster rockefeller
half dozen plump oysters topped with pernod laced spinach, hollandaise gratin, and parmesan cheese

crab & shrimp louie
alaskan king crab and colossal shrimp atop crispy baby iceberg, buttery avocado and tomatoes with classic louie dressing

caesar salad
chopped romaine leaves, ciabatta croutons, white anchovies and classic caesar dressing

five baby greens
with hearts of palm, cherry tomatoes and white balsamic vinaigrette

white clam chowder
east coast style chowder with bacon, leeks and potatoes

maine lobster bisque
silky smooth with a touch of sherry

wild king salmon
simply grilled fillet with bernaise buerre blanc

petrale sole
golden battered and sautéed in chive butter with toasted almonds

pacific wild swordfish au poivre
wild swordfish paired with steamed king crab legs & hollandaise

mahi mahi
alaea sea salt seasoned and grilled, served with lemon caper aioli

yellowfin tuna
seared rare and served with spicy wasabi buerre blanc and cilantro gremmolatta

blue coral fish & chips
today’s fresh white fish batter fried and served with “sea salt” chips and lemon caper aioli

pacific wild swordfish
simply grilled, mojo verde marinade, roasted lemon and citrus-chili drizzle

chilean sea bass
pan-roasted and served with blood orange butter sauce

Your special request is our pleasure. If you’d like to enjoy your fish simply grilled or prepared to your liking, let us know. We take great pride in providing you with the ultimate fresh seafood experience.

shrimp scampi
butterflied wild gulf prawns sauteed with garlic, roasted tomatoes and fresh basil in a lemon butter sauce

sea scallops
pan-seared and glazed with meyer lemon, honey and black pepper

king crab legs
in shell and steamed, served with drawn butter

blue coral cioppino
colossal shrimp, jumbo sea scallops, alaskan king crab, manila clams, p.e.i. mussels and hand-cut fresh fish simmered in a rich and zesty tomato broth

lobster en fuego
the house favorite “lounging lobster” on house made chips and slowly baked with our creamy fuego chile aioli

tristan island lobster tails
cold water tails seasoned with pimenton spice, slowly baked and served with drawn butter

prime new york strip steak
16 oz. center cut grilled and served with garlic-herb butter and balsamic braised shallots

filet mignon
8 oz. center cut grilled with shiitake mushrooms and peppercorn demi-glace flavored hollandaise

kurabuta pork shank
slow cooked berkshire pork with cider demi glace and apple chutney

free range chicken
duet of herb grilled chicken breast paired with a mini “pot pie”

please ask your server for market prices

In an effort to maintain the highest quality cuisine, Blue Coral modifies our menu selections often. We'd be happy to answer any questions you may have when you call your local Blue Coral Seafood and Spirits.