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LUNCH

{ Rainbow afternoon, appetites filled soon }


spring 2019 | newport beach

chef: valentin salas

@bluewatergrill #EatMoreSeafood

SEASONAL SPECIAL: A TASTE OF LOUISIANA


NEW

shrimp & chicken gumbo {24} chipotle blackened redfish {27}


Shrimp, chicken and andouille sausage with okra, onions, Red drum from the Gulf, chipotle dirty rice,
peppers and celery, flavored with sassafras leaf over rice and sweet corn and avocado relish
hermit crab viognier-marsanne, australia, ’15...$10.5 castle rock pinot noir, monterey, ’14...$9

*Oysters {16} or clams on the Half  Shell {15.5}


Ask for today’s selection
served with
*Oyster Shot {3} WITH VODKA {6} housemade chips
*Ponzu Sashimi Sea Scallops {16} NEW san francisco cioppino {27.5} Fish Tacos {16.5} Albacore Tuna Melt {14.5}
Wasabi aioli, wakame salad and pickled ginger A zesty marinara sauce, clams, mussels, Choice of blackened mahi mahi, Cheddar cheese, oven dried tomato,
Oysters Rockefeller {15} crabmeat, shrimp, scallops and fish crispy fried cod or shrimp. Served on sourdough
Four oysters, baked with creamed spinach, melted romano flour or corn tortillas, with avocado, Old bay fried chicken
CEDAR PLANK SALMON {26} shredded cabbage, tomato, tomatillo
*Chilled seafood platter {32} salsa and cotija cheese sandwich {16}
Four oysters, four ponzu scallops and four shrimp Salmon cooked on a cedar plank and Buttermilk marinated fried chicken
topped with a maple Dijon glaze with Seared Ahi Sandwich {18.5} with swiss cheese, sriracha coleslaw and
Mussels with Spanish Chorizo {15} Wasabi aioli, pickled ginger, cilantro
Catalina Sea Ranch mussels, grape tomatoes, scalloped potatoes and broccolini housemade chips
lime slaw, housemade potato chips
garlic, white wine, grilled bread Lemon Pepper Mahi Mahi {25.5} Crab “BLTA” {17.5}
Grilled Salmon Ciabatta {16.5} Bacon, arugula, avocado, tomato,
steamer pot of Clams {19} Lemon pepper crust atop scalloped Open-faced with arugula, tomato
Steamed in white wine, garlic and butter crab salad on sourdough
potatoes and sautéed spinach with and mustard aioli
Combo Pot of Clams & Mussels {18} a chili cilantro hollandaise lobster Roll {22}
Steamed in white wine, garlic and butter
Prawn Linguine {19.5} Served hot buttered or with chilled
ALL-
YOU-CAN-EAT lobster in a toasted brioche bun
Grape tomatoes, basil, garlic and spicy
sourdough bread tomato broth
WAR S
M & DELICIOU
Gemelli pasta with Top Sirloin Steak (8oz) {26}
shrimp & scallops {22} Prime cut top sirloin served on
Spicy Charred Edamame {6} scalloped potatoes, grape tomatoes,
Togarashi and lemon juice Oyster mushrooms, asparagus, mary's Chicken
“Under a Brick” {21} asparagus and garlic herb butter
NEW fire Grilled Artichoke {9.5} pesto cream and parmesan Herb-crusted with parsley, rosemary, Bluewater Burger {16}
Split, grilled and served with pesto aioli *Pan-Seared Sea Scallops {29.5} lemon-thyme and garlic, served with “An Aussie Classic!” Crispy onions,
Calamari Fritti {14.5} Goat cheese grits, sweet corn, scalloped potatoes, grilled broccolini wild arugula, heirloom tomato,
Sweet chili sauce and cajun remoulade and asparagus beet slice, with a fried egg
asparagus and chive oil
*ahi Tuna Poke {14.5} angus NY Steak (14oz) {32.5} Angus Cheeseburger {15}
Ahi tuna, avocado, tomato, cucumber, cilantro, Rock Lobster Tail {38.5} Blue cheese butter, wilted spinach Traditional works. Add bacon $1.
ginger, soy sauce, sesame and chili oil Oven baked and served with drawn butter and scalloped potatoes baby back ribs FULL {29} HALF {18}
maryland style Crabcakes {15} New York Steak & Lobster {60} Dry rubbed and slow roasted with
Remoulade, scallion oil and micro greens 14oz Steak and 11oz Rock Lobster housemade honey barbecue served
Baked Crab & Artichoke Dip {13.5} Tail served with drawn butter with french fries and coleslaw
Topped with grated Romano cheese
served with corn tortilla chips

TODAY’S
*Seared Ahi Tuna {15} sanddabs, sautéed, CA {18} Mahi Mahi, Pacific {24.5}
Daikon, wasabi, ginger and soy sauce
Rainbow Trout, Idaho {18.5} Swordfish, Pacific {28.5}
Jumbo Prawn Cocktail {15}
Housemade cocktail sauce Snapper (Rockfish), ca {20} *Ahi Tuna, Pacific {26.5}

FISH
Smoked Albacore & Salmon {14} our fish is cut Shrimp Skewer {19.5} Scallop Skewer {27.5}
Housemade tartar, capers and red onions on premise
daily to meet Shrimp & Scallop Skewer {23.5} halibut, ak {32}
Scallops with Roasted Jalapeño Aioli {16} our quality
Seared and served with tomato oil, standards salmon, Scotland {24}
chopped cilantro and bacon
*seafood ceviche cocktail {14}
Lime marinated shrimp and fish, zesty tomato,
avocado, onion, cilantro and tortilla chips
grilled spanish octopus {14}
Fingerling potatoes, smoked paprika aioli Heirloom Tomato, Grilled Baby Carrots/Thyme/Garlic
and pickled onion Seasonal Vegetables, blacksheep farms riverside, ca
Sautéed Spinach, Oven Roasted Fingerling Potatoes/Applewood Bacon/Italian Parsley
Seafood Louie Salad {19} Coleslaw, Green Rice, weiser family farms, tehachapi, ca
Mixed greens, tomatoes, cucumber, egg, avocado, Scalloped Potatoes, Fries, Roasted Spaghetti Squash/Pistachio
Louie dressing, red rock crab and bay shrimp Housemade Potato Chips jf organic farms, chino, ca
*Mediterranean Ahi Salad {18.5}
Seared ahi tuna, romaine, cucumbers, MO
US HOUSEMA
D
kalamata olives, marinated onions, tomato,
FA

feta and house vinaigrette
caesar salad {9} AWAR served with fresh coleslaw and choice
WINNIND
Romaine hearts, anchovies, fresh grated parmesan G of fries or housemade potato chips
with housemade lemon caesar dressing
WITH SEARED *AHI, SHRIMP OR SALMON {18} high spot Beer Battered Fish & Chips {18}
roasted veggie Chopped Salad Panko or coconut Shrimp {18.5}
WITH SHRIMP {18} OR CHICKEN {17} Panko Calamari Steak {17}
Avocado, roasted asparagus, zucchini, corn, red
pepper, tomato, and tarragon pesto dressing Fisherman’s Platter {24}
Panko shrimp, bay scallops and beer battered fish
WEE SALADS
Garden Salad {8} LOCAL’S 1) can’t decide? try the “half & half” “Ipswich” Fried Clams {28}
Four lettuce mix, grape tomato, herb croutons. TIPS 2) bring home a quart (comes with bread) Whole belly clams. An East Coast favorite!
Dressing choice.
N DCRAFTE
Crab & Avocado Salad {14.5} We work with the Aquarium of the Pacific’s Seafood for the HA
D

Arugula, mixed greens and vinaigrette Future Program to provide quality seafood from responsible
Wedge Salad with Bacon {10} sources. Learn more at seafoodforthefuture.org
Blue cheese dressing, tomato, onion and TR
E AT LF
YO U R S E
blue cheese crumbles. Add bay shrimp $8 *served raw or undercooked or may contain raw or
Beet Salad {13}
undercooked ingredients. consuming raw shellfish or raw, key lime pie {8.5} crÈme brûlée {8}
undercooked meats, poultry, seafood or eggs may increase
oranges, pistachios, pickled fennel, goat cheese, risk of foodborne illness. chocolate lava cake {9} Mud Pie {8.5}
citrus crème fraiche
BOTTOM’S UP @bluewatergrill
#EatMoreSeafood

water will be served on a request only basis to comply with rules passed by the state of california

HANDCRAFTED
A BUNCH OF

all cocktails are individually made with


STRAIGHT SHOOTERS BEVERAGES
panna / San Pellegrino Sparkling 500ML {4}
housemade sour mix and organic agave nectar.
†available “skinny”. *MICHELADA OYSTER SHOOTER {4} Panna / San Pellegrino still 1 LITRE {6.5}
Salted rim, beer, worcestershire, tabasco and lime

American Mule {12} Iced Tea, Lemonade, Sodas,
Blue Ice Vodka, ginger beer and fresh lime Hot Tea and Coffee {3.75}
*ISLANDER OYSTER SHOOTER {5.5}
Violetta {11.5} Tequila, orange juice, black currant, lime and ginger beer
New Amsterdam Vodka, fresh lime and pineapple juice, BLUEWATER JUGS
St. Germain Elderflower, Crème de Violette, Luxardo Classic Spanish Sangria GLASS {9.5} / LITRE {30}
Maraschino liqueur and served up *SHUCKER’S CHOICE OYSTER SHOOTER {5} JOYA Sangria, served over ice with seasonal fruit
Vodka, bloody mary mix, horseradish and lemon

Pilikia Margarita {12}
Cuervo Tradicional Silver Tequila, De Kuyper Triple Sec,
fresh lime juice, agave syrup, orange bitters
Captain’s Mai Tai {12.5}
Gosling’s Black Seal and Gold Rum, Cruzan Coconut Rum,
pineapple juice, lime, triple sec, almond and simple syrup
VINO { From local favorites to world renowned vineyards, we bring the best of the best in wines for your pleasure }
SERVED IN A SOUVENIR ENAMEL MUG {20}

Cucumber Mojito {12}
Myer’s Platinum Rum, fresh cucumber and mint, Chardonnay, Sauvignon Blanc, Merlot, Castle Rock, Monterey, ’16 . . . . . . . . . . . . . . . . . . . . . 9 / 36
fresh lime juice and soda water Pinot Noir, Cabernet Sauvignon, Oyster Bay, New Zealand, ’17 . . . . . . . . . . . . . . . . . 10 / 40
Pinot Grigio, White Zinfandel . . . . . . . . . . . . . . . . . 8.5 / 34

Serrano Margarita {11.5} La Crema, Monterey, ’16 . . . . . . . . . . . . . . . . . . . . . 12.5 / 50
Cuervo Tradicional Silver Tequila, De Kuyper Triple Sec, We Believe, Russian River, ’16 . . . . . . . . . . . . . . . . 12.5 / 50
fresh lime juice, splash of fresh orange, organic agave
nectar and hand-crushed fresh serrano chili Stella Pinot Grigio, Italy, ’17 . . . . . . . . . . . . . . . . . . . 9 / 36 Babcock, Santa Rita Hills, ’16 . . . . . . . . . . . . . . . . . . 13 / 52
Kungfu Girl Riesling, Washington, ’17 . . . . . . . . . . 9 / 36 Carte Blanc, Russian River, ’14 . . . . . . . . . . . . . . . . . . . . 43
Fisherman’s Mary {12.5}
Blue Ice Vodka, housemade Bloody Mary mix, served Sables d’Azur, Rose, Provence France, ’17 . . . . . . . 9 / 36 Adelsheim, Oregon, ’17 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
with bamboo skewered shrimp, pimento stuffed olive, Gary Farrell, Russian River Valley, CA, ’15 . . . . . . . . 68
lime and pickled green bean Acrobat Pinot Gris, Oregon, ’15 . . . . . . . . . . . . . . . 9.5 / 38
Trimbach Pinot Blanc, France, ’17 . . . . . . . . . . . . . . 10 / 40 Kistler, Sonoma Coast, ’16 . . . . . . . . . . . . . . . . . . . . . . . . 89
Negroni Sour {12}
Gilbey’s London Dry Gin, Campari, Noilly Prat Hermit Crab Viognier-Marsanne, Australia, ’16 . . 10.5 / 42
Rosso Vermouth, lemon juice and simple syrup, William Fevre Chablis, France, ’17 . . . . . . . . . . . . . . 14 / 56
shaken and served up Red Rock, California, ’15 . . . . . . . . . . . . . . . . . . . . . . .9 / 36
Andrew Murray, Rosé, Santa Ynez, ’17 . . . . . . . . . . . 39
Southern Peach {11.5}
Hahn, Central Coast, ’17 . . . . . . . . . . . . . . . . . . . . . . . 9 / 36
King Estate Pinot Gris, Oregon, ’16 . . . . . . . . . . . . . . . . . 41
Early Times Bourbon, Fernet Branca, Bitter Truth Peach Markham, Napa, ’16 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Bitters, lemon, served over ice Maso Poli Pinot Grigio, Italy, ’17 . . . . . . . . . . . . . . . . . . 42 Rombauer, Carneros, ’15 . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Michel Redde Sancerre, France, ’17 . . . . . . . . . . . . . . . . . 51
Newport {12.5} Duckhorn, Napa, ’15 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79
Old Overholt Rye Whiskey, Sandeman Tawny Port, maple
syrup, Angostura Bitters and Luxardo cherry, served up
Bianchi Sauvignon Blanc, Monterey, ’17 . . . . . . . . 9 / 36 Avalon, California, ’16 . . . . . . . . . . . . . . . . . . . . . . . . . 9 / 36
Oyster Bay, New Zealand, ’18 . . . . . . . . . . . . . . . . . 9.5 / 38
B high spot, 289 blonde
St. Supery, Napa, ’17 . . . . . . . . . . . . . . . . . . . . . . . . . . 11 / 44
Mirror, Napa Valley, CA, ’17 . . . . . . . . . . . . . . . . . . 12 / 48
Liberty School, Paso Robles, ’16 . . . . . . . . . . . . . . . 10 / 40
Maddalena, Paso Robles, ’14 . . . . . . . . . . . . . . . . . 10.5 / 42

R High Spot, 14 Mile Pale Ale


high spot, 182 ipa
{6.5} Duckhorn, Napa, ’17 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Napa Cellars, Napa, ’16 . . . . . . . . . . . . . . . . . . . . . . 15 / 60
Justin, Paso Robles, ’16 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44

E Stella Artois Color, California, ’15 . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 / 36


Flora Springs, Napa, ’15 . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
Jordan, Alexander Valley, ’14 . . . . . . . . . . . . . . . . . . . . . . 88

W pacifico
mission brewery hefeweizen
{7} Hess, Shirtail Creek, Monterey, ’17 . . . . . . . . . . . . . . 9 / 36
William Hill, Central Coast, ’17 . . . . . . . . . . . . . . . . 9 / 36
Joseph Phelps, Napa, ’15 . . . . . . . . . . . . . . . . . . . . . . . . . 100
Silver Oak, Napa, ’13 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 134

S Tolosa No Oak, Central Coast, ’16 . . . . . . . . . . . . . 10 / 40


Talbott, Kali Hart “Estate Grown”, Latido Malbec, Mendoza, Argentina, ’17 . . . . . . . 9 / 36
K
Monterey, ’16 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 / 40
Samuel Adams / Heineken / Raymond Collection, CA, ’17 . . . . . . . . . . . . . . . . . . 9.5 / 38
Alexander Valley, California, ’16 . . . . . . . . . . . . . . . 11 / 40
corona / lagunitas IPA / Gagliole “Rubiolo” Chianti Classico, Italy, ’16 . 12 / 48
Cambria “Katherine’s Vineyard”,
I
{6}
amstel light / anchor steam / Santa Maria Valley, ’15 . . . . . . . . . . . . . . . . . . . . . . . . 11 / 44 Rusack, Syrah, Santa Barbara, ’14 . . . . . . . . . . . . . . . . 44
ace pineapple hard cider (GF) Carte Blanc, Sonoma, ’16 . . . . . . . . . . . . . . . . . . . . . 14 / 56 Trefethen Double T Red, Napa, ’16 . . . . . . . . . . . . . . . . 48
S Michelob ultra / budweiser /
Trefethen, Napa, ’17 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 / 56
Stuhlmuller, Alexander Valley, CA, ’16 . . . . . . . . . . . . 44
Paraduxx, Z Blend, Napa, CA, ’15 . . . . . . . . . . . . . . . . . . 79
Bud Light / Coors Light /
{5}
Rombauer, Carneros, ’17 . . . . . . . half bt (375ml) 32 / full 57
Coors banquet /
Cakebread, Napa, ’17 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
Beck's (non-alcoholic) /
Kistler, Sonoma Coast, ’16 . . . . . . . . . . . . . . . . . . . . . . . . 89 Michelle Brut, Washington, NV . . . . . . . . . . . . . . . 8.5 / 34
Miller lite
Pahlmeyer, Napa, ’16 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99 Ruffino Prosecco, Italy, NV . . . . . . . . . . . . . . . . . . . . 9 / 36
“The Patsy” coconut
{7}
Schramsberg Blanc de Blancs, Napa, ’15 . . . . . . . . . . . 61
rye stout Veuve Clicquot “Yellow Label”, France, NV . . . . . . 100
{ask your
rotating seasonal brew server}

high spot beer flight three 5oz


samples {7}
wine vintages subject to change.