Blue Stove Menu

Scallop ceviche

with ruby red grapefruit, avocado, and fried plantain chips. Beer Pairing: The Crisp, a pilsner - Six Point Brewery, Brooklyn, NY

Fried oyster po' boy

with spicy remoulade. Beer Pairing: Table beer, a Belgian farmhouse ale - Mystic Brewery, Chelsea, MA

Littleneck clams and chorizo in a spicy tomato kale broth

with garlic toast. Beer Pairing: I.P.A. - Ipswich Ale Brewery, Ipswich, MA

Smoked trout salad

with baby arugula, dandelion greens, and French cider vinaigrette, drizzled with garlic saffron aioli. Beer Pairing: Unified Press hard cider - Citizen Cider, Burlington, VT

Caramelized pineapple Swiss roll

with coconut ice cream and dark rum caramel. Beer Pairing: Tropical Bitch, a Belgian style I.P.A. - Flying Dog Brewery, Frederick, MD

Roma Tomato Basil Soup

Sweet Potato Frites with Cilantro Lime Aïoli

Citrus Heirloom Carrots with Toasted Pistachios

Grilled Corn & Poblano Hash

Frisée Salad with Golden Beets & Quince Vinaigrette

Roasted Cauliflower with Saffron Aïoli

Kale & Manchego Cheese Salad with Dried Cranberries

Fig & Blue Cheese Salad with Candied Pecans

Baby Heirloom Tomato Salad with Burrata Cheese

Grilled Cheese Sandwich

grilled cheese sandwich on whole wheat bread, french fries and fresh fruit

Macaroni & Cheese

classic macaroni and cheese and a serving of fresh fruit

Pasta with Tomato Sauce

sweet tomato sauce, grated parmesan cheese, served with fresh fruit

Chicken Fingers

chicken breast tenders, french fries, ranch or bbq dipping sauce and fresh fruit

Toasted Gnocchi with Short Rib Tomato Ragù

Roasted Garlic Chicken with Grilled Corn & Arugula

Lettuce Cups with Szechuan Glazed Chicken

Chicken Satay

with Edamame, Pickled Fresnos & Peanut Sauce

Chili Glazed Lamb Meatballs

Cilantro Lime Chicken Tacos

House Ground Beef Sliders*

with Bacon Jam & Cheddar Cheese

Crisp & Spicy Dark Cherry Glazed Beef

Filet Mignon*

with Roasted Mushrooms & Black Peppercorn Jus

Salt & Pepper Calamari with Lemon Zest

Pacific Shrimp Tempura

with Pickled Cucumber & Korean Chili Sauce

Wild Salmon Niçoise with Lemon Mustard Vinaigrette*

Pan Roasted Wild Salmon with Grilled Squash & Corn Purée*

Lemon Scented Risotto with Seared Scallops & French Beans

Jumbo Lump Crab Cakes with Rémoulade