9th Ave Blue Bar & Eatery Seafood Menu

Coccole Brunch

Fried pastry dough and honey.

Mixed Berry Tart Brunch

Mascarpone (soft cheese), orange zest and fresh mint.

New England Clam Chowder Soup Brunch

Thick cream clam bisque with potatoes, celery and corn.

Fried Oysters Brunch

Cauliflower and aoli.

Lobster Salad Brunch

Green peas, carrots with sweet corn and yogurt.

Cana Cabra Cheese Brunch

Semi-soft, creamy tangy citrus notes and mild aroma.

Etxegarai Cheese Brunch

Smokey, firm, balanced and full flavored.

Formagio Di Fossa Cheese Brunch

Semi-firm, smooth, delicate to mild flavor.

Cave Aged Cheddar Cheese Brunch

Pasteurized cow's milk. Firm, full-flavored, savory and pleasantly sharp.

Gorgonzola Piccante Cheese Brunch

Pasteurized cow's milk. A hard blue cheese, strong, intense with a pungent, spicy bite.

Triple Cream Brie Cheese Brunch

Pasteurized cow's milk.Soft, rich and very creamy, hints of mushroom and almond.

Meat and Cheese Board Brunch

Prosciutto di parma, porchetta, cana cabra and etxegarai with rosemary foccacia, fruit compote, pickled garlic and nuts.

Cana Cabra Cheese

Pasteurized goat's milk. Semi-soft, creamy tangy citrus notes and mild aroma.

Etxegarai Cheese

Pasteurized sheep's milk. Smokey, firm, balanced and full flavored.

Formagio di Fossa Cheese

Pasteurized sheep's milk. Semi-firm, smooth, delicate to mild flavor.

Cave Aged Cheddar Cheese

Pasteurized cow's milk. Firm, full-flavored, savory and pleasantly sharp.

Gorgonzola Piccante Cheese

Pasteurized cow's milk. A hard blue cheese, strong, intense with a pungent, spicy bite.

Triple Cream Brie Cheese

Pasteurized cow's milk. Soft, rich and very creamy, hints of mushroom and almond.

Meat and Cheese Board Cheese

Prosciutto di parma, porchetta, cana cabra and etxegarai with rosemary foccacia, fruit compote, pickled garlic and nuts.

Mixed Mediterranean Olives Tapas

Mediterranean Mussels and Clams Tapas

Sauteed with fresh tomato, cilantro and spicy lamb merguez sausage.

Pan-Seared Dry Sea Scallop Tapas

Spanish saffron seafood bisque with roasted sweet pepper gremolade.

Grilled Spanish Octopus Tapas

Roasted fingerling potatoes, salsa tonnata and capers berries.

Fritto Misto Tapas

Crispy calamari, sardine, shrimp and scallop with fresh lemon and herbs.

Mixed Mediterannean Olives Tapas Lunch

Grilled Sausage and Broccoli Rabe Tapas Lunch

Italian sweet sausage with broccoli rabe and balsamic reduction.

Baby Sardine Bruschetta Tapas Lunch

Pickled white sardines, thin sliced hard boiled egg and fresh herbs.

Fried Oysters Tapas Lunch

Blue point oysters lightly fried on toasted ciabatta.

Orata Carpaccio Tapas Lunch

Lemon confit, shaved fennel, heirloom tomatoes sea salt, dill and Kalamata olives.

Herbed Tuna Carpaccio Tapas Lunch

Thin sliced herb crust.ed tuna on Italian cous cous fregola salad.

Crab Croquettes Tapas Lunch

Served with seared white polenta and black olive tapenade.

Fresh Spinach and Ricotta Ravioli Tapas Lunch

Butter and sage sauce.

Grilled Spanish Octopus Tapas Lunch

Roasted fingerling, potatoes, salsa tonnata and caper berries.

Cana Cabra Cheese Lunch

Pasteurized goat's milk. Semi-soft, creamy tangy citrus notes and mild aroma.

Etxegarai Cheese Lunch

Pasteurized cow's milk. Smokey, firm, balanced and full flavored.

Formagio di Fossa Cheese Lunch

Pasteurized sheep's milk. Semi-firm, smooth, delicate to mild flavor.

Cave Aged Cheddar Cheese Lunch

Pasteurized cow's milk. Firm, full-flavored, savory and pleasantly sharp.

Gorgonzola Piccante Cheese Lunch

Pasteurized cow's milk. A hard blue cheese, strong, intense with a pungent, spicy bite.

Triple Cream Brie Cheese Lunch

Pasteurized cow's milk. Soft, rich and very creamy, hints of mushroom and almond.

Meat and Cheese Board Cheese Lunch

Prosciutto di parma, porchetta, cana cabra and etxegarai with rosemary foccacia, fruit compote, pickled garlic and nuts.

Duck Terrine Charcuterie Brunch

Smooth buttery classic duck terrine.

Pork Jowl Guanciale Charcuterie Brunch

Delicate texture, lightly spiced with black pepper and juniper berries.

Prosciutto di Parma Charcuterie Brunch

13 months. Thinly cut dry cured ham.

Porchetta Charcuterie Brunch

Lean, slow cooked and aromatized with Mediterranean herbs.

Lomo Embuchado Charcuterie Brunch

3 months. Thinly sliced dry cured spiced Spanish sausage.

Cured Beef Prosciutto Charcuterie Brunch

3 months. Lean, seasoned with cumin, pepper and mild paprika.

Iberico de Bellota Charcuterie Brunch

36 months. Hand sliced, free range, acorn fed Iberian pork.

Duck Terrine Charcuterie

Smooth buttery classic duck terrine.

Pork Jowl Guanciale Charcuterie

Delicate texture, lightly spiced with black pepper and juniper berries.

Prosciutto di Parma Charcuterie

13 months. Thinly cut dry cured ham.

Porchetta Charcuterie

Lean, slow cooked and aromatized with Mediterranean herbs.

Lomo Embuchado Charcuterie

3 months. Thinly sliced dry cured spiced Spanish sausage.

Cured Beef Prosciutto Charcuterie

3 months. Lean, seasoned with cumin, pepper and mild paprika.

Iberico de Bellota Charcuterie

36 months. Hand sliced, free range, acorn fed Iberian pork.

Roasted Fingerling Potatoes

Fennel Au Gratin and Parmesan Cheese

Sauteed Broccoli Rabe

Braised Radicchio Trevisano and Taleggio Cheese

Duck Terrine Charcuterie Lunch

Smooth buttery classic duck terrine.

Pork Jowl Guanciale Charcuterie Lunch

Delicate texture, lightly spiced with black pepper and juniper berries.

Prosciutto di Parma Charcuterie Lunch

13 months. Thinly cut dry cured ham.

Porchetta Charcuterie Lunch

Lean, slow cooked and aromatized with Mediterranean herbs.

Lomo Embuchado Charcuterie Lunch

3 months. Thinly sliced dry cured spiced Spanish sausage.

Cured Beef Prosciutto Charcuterie Lunch

3 months. Lean, seasoned with cumin, pepper and mild paprika.

Iberico de Bellota Charcuterie Lunch

36 months. Hand sliced, free range, acorn fed Iberian pork.

New England Clam Chowder Soup Lunch

Thick cream clam bisque with potatoes, celery and corn.

Shaved Fennel and Arugula Lunch

Served with blood orange and Kalamata olives.

Red Beet and Grilled Asparagus Lunch

Baby kale, crispy garlic and goat cheese.

Burrato and Heirloom Tomatoes Lunch

Served with fresh basil and oregano.

Seppia Crudo

Mullet bottarga, fresh parsley, crispy garlic and extra virgin olive oil.

Orata Carpaccio Crudo

Lemon confit, shaved fennel, heirloom tomatoes, sea salt, dill and Kalamata olives.

King Salmon Tartare Crudo

Cucumbers, mango, tarragon and soy pearls de provence.

Sweet Shrimp Crudo

Scallions, Spanish saffron, pomegranate and aged balsamic vinaigrette.

Big Eye Tuna Tartare Crudo

Served with avocado, watermelon radish, chives and ginger infused vinaigrette.

Chef's Crudo Plate Crudo

A rotating chef's selections of 3 crudo.

Egg Muffin Brunch

Spinach, onion, mushroom, fontina cheese and frisee salad.

Waffles Brunch

Served with mixed berries and maple syrup.

Bacon and Waffles Brunch

Thick cut smoked bacon with waffles and maple syrup.

Crab Croquettes Brunch

With seared white polenta and black olive tapenade.

Fresh Spinach and Ricotta Ravioli Brunch

With butter and sage sauce.

Shaved Fennel and Arugula Salad

Served with blood orange and Kalamata olives..

Red Beet And Grilled Asparagus Salad

Baby kale, crispy garlic and goat cheese.

Lobster and Burrata Salad

Fresh heirloom tomatoes, oregano with basil infused extra virgin olive oil.

Porchetta and Aubergine Sandwich Brunch

Porchetta with grilled eggplant and brie.

Smoked Salmon Sandwich Brunch

Sliced cucumber with dill and Greek feta.

Angus Burger Brunch

Grass fed Angus beef, arugula, tomatoes and red onion.

Porchetta and Aubergine Sandwich Lunch

Porchetta with grilled eggplant and brie.

Smoked Salmon Sandwich Lunch

Sliced cucumber with dill and Greek feta.

Angus Burger Sandwich Lunch

Grass fed Angus beef, arugula, tomatoes and red onion.

Margarita Pizza Brunch

Personal pizza. San Marzano tomatoes, mozzarella and fresh basil.

Occhio di Blue Pizza Brunch

Personal pizza. Mozzarella, pancetta, onion finished with softly baked egg.

Blue's Sweet Pizza Pizza Brunch

Personal pizza. Nutella, sea salt, strawberries and banana.

Prosciutto Pizza Brunch

Personal pizza. Tomatoes, mozzarella, prosciutto di parma, arugula and Parmesan.

Seafood Pizza Brunch

Personal pizza. Mussels, clams, octopus, calamari, cherry tomatoes and fresh parsley.

Margarita Pizza

San Marzano tomatoes, mozzarella and fresh basil.

4 Cheese Pizza

Prosciutto Pizza

Tomatoes, mozzarella, prosciutto di parma, arugula and Parmesan.

Seafood Pizza

Mussels, clams, octopus, calamari, cherry tomatoes and fresh parsley.

Margarita Pizza Lunch

San Marzano tomatoes, mozzarella and fresh basil.

4 Cheese's Pizza Lunch

Prosciutto Pizza Lunch

Tomatoes, mozarella, prosciutto di parma, arugula and Parmesan.

Seafood Pizza Lunch

Mussels, clams, octopus, calamari, cherry tomatoes and fresh parsley.

Blue Point Oyster Brunch

Half dozen. Mild, meaty, large in size with a slightly sweet finish.

Malpeque Oyster Brunch

Half dozen. Robust flavor, tender and balanced-briny or sweet.

Giga Cup Oyster Brunch

Half dozen. Medium sized, smooth fresh and briny.

Full House Oyster Brunch

1 of everything.

Wellfleet Oyster Brunch

Half dozen. Plump, mild and slightly sweet, briny and a crisp, clean finish.

Shigoku Oyster Brunch

Half dozen. Firm, clean, bright and briny, with hints of cucumber and melon.

Kumamoto Oyster Brunch

Half dozen. Deep cups, flavorful petite meats, mild brininess with honeydew.

Flush Royal Oyster Brunch

2 of everything.

Blue Point Oyster

Half dozen. Mild, meaty, large in size with a slightly sweet finish.

Giga Cup Oyster

Half dozen. Medium sized, smooth fresh and briny.

Full House Oyster

Wellfleet Oyster

Half dozen. Plump, mild and slightly sweet, briny and a crisp, clean finish.

Shigoku Oyster

Half dozen. Firm, clean, bright and briny, with hints of cucumber and melon.

Kumamoto Oyster

Half dozen. Deep cups, flavorful petite meats, mild brininess with honeydew.

Flush Royal Oyster

Blue Point Oyster Lunch

Half dozen. Mild, meaty, large in size with a slightly sweet finish.

Malpeque Oyster Lunch

Half dozen. Robust flavor, tender and balanced-briny or sweet.

Giga Cup Oyster Lunch

Half dozen. Medium sized, smooth fresh and briny.

Full House Oyster Lunch

1 of everything.

Wellfleet Oyster Lunch

Half dozen. Plump, mild and slightly sweet, briny and a crisp, clean finish.

Shigoku Oyster Lunch

Half dozen. Firm, clean, bright and briny, with hints of cucumber and melon.

Kumamoto Oyster Lunch

Half dozen. Deep cups, flavorful petite meats, mild brininess with honeydew.

Flush Royal Oyster Lunch

2 of everything.

Squid Ink Taglionli

Served with zucchini, mullet bottarga, garlic, extra virgin olive oil and fennel pollen .

Lobster Garganelli

In a creamy lobster bisque with fresh chives.

Seared Duck Breast

Mashed butternut squash and hen-of-the-woods mushrooms.

Bouillabasse

Fish soup. Prawn, scallops, calamari, mussels, clams, lobster in broth.

Branzino al Sale

Whole Mediterranean sea bass oven baked in sea salt. (Please allow 30 minutes)

14 oz. Ribeye Steak Tagliata

Argula, Parmesan and romesco sauce.