Blue Tapas Bar & Cocktail Lounge menu

Guacamole

Salsa

Chunks of fresh tomatoes, bell peppers, cilantro, jalapenos, and onions, served with tortilla chips.

Spinach Artichoke Dip

Vibrant spinach leaves and diced artichoke hearts mixed with a flavorful blend of cheeses served with pita points

Chef’s Pimento Cheese

Aged smoked gouda, white cheddar, and colby jack with roasted red pepper, served with toast points.

Spicy Crab Dip

A delicious blend of sweet and spicy peppers, shredded lump crab meat and creamy cheese sauce served with toast points.

Triple Chocolate Brownie a La Mode

Warm triple chocolate brownie topped with vanilla ice cream drizzled in chocolate syrup and sprinkled with powdered sugar

Fruit and Yogurt Parfait

Yogurt, diced Granny smith apples, and red grapes topped with walnuts served in a martini glass

Fried Ice Cream Sandwich

Delicious pound cake vanilla ice cream sandwich fried in a graham cracker walnut tempura batter topped with triple berry reduction, vanilla whipped cream, cinnamon and sugar

Blue Wedge Salad

Iceberg lettuce wedge covered with bacon bits, bleu cheese, corn, tomatoes and ranch dressing.

Caprese Salad

Buffalo mozzarella cheese, roma tomatoes with basil and balsamic reduction.

Tomato Cucumber and Feta Salad

Tomato, cucumber, feta, onion, bell pepper, vinegar and oil.

Blue Cobb Salad

Freshly chopped salad mix tossed with avocado, bacon bits, chicken, colby jack cheese, egg, tomato, red onion and ranch dressing. Topped with balsamic reduction and bleu cheese

Fried Green Tomatoes

Thick cut green tomato crescents coated in panko bread crumbs, served with balsamic reduction and a side of chipotle mayonnaise.

Chicken and Waffle Canape

Five miniature belgian waffles with pieces of a fried, fresh all white meat chicken breast, topped with maple syrup and powdered sugar.

Meatballs

Hand made meatballs topped with chef’s marinara sauce and goat cheese.

Petite Filet

4oz Filet mignon, fire roasted corn and pepper, served with mixed vegetables, and mashed baby red potatoes topped with a demi-glaze.

Mini Shrimp and Grit Cakes

Miniature stone ground grit cakes topped with gulf shrimp and a tasso creme sauce.

Tempura Shrimp

Lightly battered gulf shrimp paired with a sweet remoulade.

Lobster Mac n Cheese

Lobster and macaroni in an aged smoked gouda cheese sauce topped with grated parmesan cheese and panko bread crumbs.

Pan Seared Scallops

Five pan seared sea scallops, served with balsamic reduction on a bed of fire roasted corn and peppers.

Fried Green Tomatoes

Cheese and Fruit Board

Deli and Cheese Board

Traditional Pizza

Marinara sauce and mozzarella cheese with your choice of pepperoni, sausage and/or mushrooms, or just try it plain.

Three Cheese Roma Pizza

Grated parmesan cheese, sliced Roma tomatoes, melted buffalo mozzarella cheese, spinach, mushrooms, and feta topped with fresh basil and olive oil.

Philly Cheesesteak Pizza

Pan seared filet strips, bell peppers, and caramelized onions on top of a parmesan cream sauce covered with mozzarella

Angus Filet Bites

Sauteed filet mignon bites in garlic butter with minced shallot and tomato served with two toast points.

Fried Calamari

Four ounces of marinated calamari fried to golden perfection served with the chef’s marinara sauce.

Black Angus Sliders

Two flame broiled ground black angus sliders. Topped with your choice of colby jack or bleu cheese, served with a side of onion strings.

Pimento Cheese Fries

Chef’s pimento cheese cream sauce poured over fresh cut fries.

Wings

Five jumbo wingettes covered in a garlic parmesan sauce served with celery and ranch.

Greek Pita

Your choice of grilled chicken or seasoned filet, spring mix, diced roma tomatoes, and feta cheese drizzled with a cider vinaigrette in a pita.

Filet and Gorgonzola Pita Points

Filet mignon served with gorgonzola and green tomato relish on toasted pita points.

Crab Cakes

Maryland mini-crab cakes served with sweet remoulade.

Veggie Plate

Sauteed asparagus, cauliflower, grilled zucchini, grilled squash, and bell peppers.

Gourmet Cheese Burger

Half-pound angus patty topped with tomato, spring lettuce, chipotle mayo and your choice of bleu or colby jack cheese. Served with onion rings or seasoned fries. Add bacon for $1.00

Grilled or Blackened Chicken

Your choice of grilled or blackened chicken. Served with rice pilaf and the chef’s mixed vegetables.

Linguini and Meatballs

Linguini with a fresh made sweet marinara served with homemade meatballs.

Basil Pesto Pasta

Farfalle tossed in fresh basil pesto cream sauce with mushrooms and chicken breast.

Alfredo

Grilled chicken breast on a bed of linguine tossed in a creamy alfredo sauce. Add shrimp for $3.00.

Chef’s Pimento Cheeseburger

Half pound angus beef patty, topped with pimento cheese and a maryland crab cake patty. Served with mixed greens, tomatoes, and chef’s pimento cheese fries. Add bacon for $1.00

Sausage and Pepper Rustica

Pan seared andouille sausage and sweet peppers in a decadent meat sauce topped with melted mozzarella cheese.

Chicken Scallopini

Butterflied chicken breast served on a bed of baby red mashed potatoes and covered in a mushroom cream sauce. Paired with chef’s mixed vegetables.

Crab Cakes

Large maryland crab cakes on a bed of fire roasted corn and peppers served with sweet remoulade.

Ribeye

16 ounces of hand-carved, perfectly marbled ribeye grilled and topped with garlic compound butter, served with mashed baby red potatoes and the chef’s mixed vegetables.

Filet

8 ounces of hand-cut tender filet topped with garlic, mushrooms, and shallots in a cabernet reduction served with mashed baby red potatoes and mixed vegetables. Add bleu or pimento cheese for $2.00