Our Fish is selected from the most ecologically conscious purveyors in the business. We source our fish from local and global waters and practice sustainable aquaculture. We support our fishermen and our oceans.
We encourage you to visit our suppliers:
starters
Oysters on the Half Shell -Market Price
Yellow fin Tuna Tartare with Avacado and miso Vinaigrette 9-
Salt and Pepper Calamari with bird chile dipping sauce 8.50
PEI Mussels steamed with Chiles and Lime 8-
Steamed Crab Legs -Market Price
salads
Cobb Salad
with Lump Crab 9.50
with Grilled Chicken 9-
with Sautéed Salmon 10-
Caesar Salad with Smoky Chile Dressing
with Grilled Chicken 9-
with Shrimp 9.50
Mixed Greens with apples, bacon, and blu cheese 8.50
Heirloom Tomato and Watermelon Salad with goat cheese and balsamic glaze 9-
sandwiches
Served with French Fries or Mixed Greens
Maine Lobster Roll -Market Price
Fish Sandwich with Tarter Sauce 8.50-
Shrimp PoBoy 10-
Sirloin Cheese Steak 9-
Jerk Chicken 8.50
simply fried
All Natural NC Catfish 9-
Shrimp Platter 11-
Fisherman's Combo w/Scallops, Shrimp, Catfish 13.50
main plates
Catch of the Day -Market Price
Pan Roasted Trout Lemon Caper Brown Butter 13-
Fish Tacos 8.50
Shrimp and Grits 13-
Beer Battered Fish & Chips 9-
Vegetable Plate with Cheddar Grits 10-
starters
Oysters
Daily assortment served on the half shell -market price
Crab Starters
Steamed Crab Legs -market price
Crab Cakes with mango chutney / cilantro oil 10.50
Lump Crab Salad with mango/avocado/citrus vinaigrette 9-
Lump Crab "Mac and Cheese" with Prosciutto and
Truffle Cream 9-
As seen on Man vs Food.
Seafood
PEI Mussels with chiles/lime 9-
Salt & Pepper Calamari with bird chile dipping sauce 8.50
Yellowfin Tuna Tartare with avocado/miso/sweet soy 10.50
Seviche Bar
Crab Seviche 9-
Fish Seviche 8.5
Conch Seviche 9.5
Shrimp Seviche 9.5
Gran Seviche (sampler) 15-
Non Seafood
Caesar Salad with chipotle dressing/parmesan 7-
Mixed Greens with mango/herb croutons/citrus vinaigrette 8-
Beef Carpaccio with truffle oil/capers/parmesan 8.50
Hearts of Romaine with blu cheese dressing/apples/candied pecans 8.50
Heirloom Tomato and Watermelon Salad with goat cheese / balsamic glaze 9-
main courses
From the Sea
Seasonal Whole Fish -market price
Catch of the Day -market price
Diver Scallops with arugula/country ham/grapefruit/shallots/sherry vinaigrette 22-
Shrimp & Grits 21--
NC Trout with pecan-encrusted / orange brown butter 18.50
Organic Salmon with cucumber relish / feta / couscous 18.50
Green Curry Bouillabaisse with fish/clams/shrimp/mussels 22.50
Maine Lobster upon availability
From the Land
Springer Farms Chicken Breast with plantains / black beans / queso fresco 16.50
Pork Tenderloin with mole sauce / spicy sweet potato fries 17.50
Top Sirloin with blu cheese butter / red wine glaze 19.50
Seasonal Vegetable Platter with roasted summer vegetables/spinach/cheddar grits 15-
Consuming raw or undercooked foods may increase the risk of food borne illness.
Our oysters are always fresh, and the selection changes daily.
Varieties that we frequently serve:- Gulf -- Appalachiacola
- Blue Point -- Rhode Island
- Beau Soleil -- New Brunswick
- Malpeque -- Chesapeake Bay
- Crab Slough -- North Carolina
- Salvation Cove -- PEI
- Naked Roy -- Oregon
- Chef's Creek -- Washington St.
- Kumamoto -- Washington St.
- Chincoteague -- Chesapeake Bay
- Shigoku -- Washington St.
For you oyster lovers, visit us for Oyster Tuesdays, when you can get a dozen or half dozen oysters at reduced prices. Every Tuesday is Oyster Tuesday at blu!
sparkling wines
Mumm, Prestige Brut, Napa (187ml) N/V ... 9
Cava, Codorníu, Brut, Spain, N/V ... 6 30
Moet et Chandon, White Star, Champagne, N/V ... 70
Veuve Clicquot, Yellow Label, Brut, Champagne N/V ... 82
white wines
Pinot Grigio, Stella, Umbria, Italy, 2005 6.5 ... 26
Grüner Veltliner, Laurenz und Sophie Singing, Austria, 2005 ... 28
Chardonnay, Alice et Olivier De Moor, Rosette, Chablis, France, 2005 ... 67
Chardonnay, La Noble, Languedoc-Roussillon, France, 2005 ... 7 ... 28
Vermentino, Sella &; Mosca, La Cala, Sardinia, Italy, 2006 ... 8.5 ... 34
Riesling, Clean Slate, Mosel-Saar-Ruwer, Germany, 2006 ... 7 ... 28
Muscadet, Branger, “Terrior des Grans Moutons,” France, 2005 ... 7 ... 28
Falanghina, Cantina Taburno, Campagnia, Italy, 2006 ... 40
Sauvignon Blanc, Sileni, Hawkes Bay, New Zealand, 2006 ... 7 ... 28
Sauvignon Blanc, Pascal Jolivet, Sancerre, France, 2005 ... 40
Sauvignon Blanc, Buitenverwachting, “Beyond,” South Africa, 2006 ... 7.5 ... 30
Sauvignon Blanc, VinaVera, Napa, California, 2004 ... 30
Chenin Blanc, Chateau de Montfort, France, 2005 ... 38
Assyrtiko blend, Hatzidakis, Santorini, Greece, 2006 ... 42
Albariño, Lícia, Rias Baixas, Spain, 2006 ... 34
Rosé, Coto de Hayas, Aragon, Spain, 2006 ... 6 ... 24
red wines
Grenache blend, Chateau Donjon, Minervois, France, 2005 ... 28
Cabernet Sauvignon, Hayman &; Hill, Napa, California, 2004 ... 8 ... 32
Cabernet Sauvignon, Oberon, Napa, California, 2003 ... 36
Tempranillo, Pata Negra, Gran Reserva, Valdepeñas Spain, 2000 ... 40
Shiraz, 2 Up, McLaren Vale, South Australia, 2005 ... 7 ... 30
Pinot Noir, Cuvee Margot, Olivier LeFlaive, Bourgogne, France, 2004 ... 42
Pinot Noir, Angeline, Russian River Valley, California, 2005 ... 10 ... 40
Pinot Noir, Mahoney Vineyards, Carneros, California, 2004 ... 50
Grenache/Syrah, Plume Bleue, Domaine du Pégau, France 2005 ... 7 ... 28
Carmenère, Santa Carolina, Reserva de Familia, Chile, 2005 ... 8.5 ... 34
dessert wines
Botrytis Semillon, Peter Lehmann, Barossa Valley, Australia, 2005 ... 9
L.H. Semillon/Riesling, Palomo Peak, Rapel Valley, Chile, 2002 ... 8.5
L.H. Muscat, Klein Constantia, Vin de Constance, South Africa, 2001 ... 13
Sparkling Shiraz, Paringa, South Australia, 2004 ... 8 ... 40
