Blueline Bar & Grill menu

House Soup

homemade tomato basil

Soup Du Jour

House Salad

mixed salad blend

Petite Traditional Caesar

served with parmesan and anchovy

Petite Greek Salad

blend of mixed salad with peppers, onions, calamata olives, feta cheese, and pepperoncini and traditional greek dressing

Petite Smoked Duck Salad

blend of mixed salad with applewood and mesquite smoked duck breast served with sun dried cherry vinigerette

Fried Artichoke Hearts

lightly battered and fried, served with light lemon dijon mayo

Grazer Platter

assorted seasonal crudite, carrots, celery, olives, cherry peppers, roasted peppers, cherry tomatoes, served with spicy ranch

Baked Brie

puff pastry wrapper brie cheese served with a roasted cantaloupe and sundried cherry salsa

Snow Crab Stuffed Eggrolls

homemade eggrolls served with thai sweet chili and oriental cole slaw

Traditional Style Escargot

baked in fresh herbs and garlic butter

Trio of Seasonal Sausages

served with three sauces on a bed of black and white beans

Steamed Mussels

steamed mussels in a light white wine cream sauce with a hint of sambucca

Smoked Salmon Platter

smoked salmon with all the trimmings: capers, onions, egg, cream cheese, light olive oil and melba toast

Soft Shell Crab

lightly dusted and fried, served with light curry burre blanc

Imported Cheese Platter

before or after dinner, assorted cheeses: gorgonzola, brie, fresh mozzarella, fruits and nuts, and smoked gouda

Jumbo Shrimp Cocktail

jumbo shrimp served with spicy horseradish cocktail sauce

Pacific Sanddabs

seasoned and pan fried with seasonal vegetable and served over angle hair pasta with parmesan sauce

Havana Chicken

pan roasted cuban style chicken breast with cumin and caramelized plantains and black beans

Napoleon Chicken Piccata

sauteed chicken breast over linguini pasta with capers, artichoke hearts, and lemon

Blackened Ribeye

cajun style blackened ribeye with wild rice, cajun style cream and seasonal vegetables

Osso Bucco

veal, slow roasted in red wine sauce and served over bowtie pasta with seasonal vegetables

Honey Baked Salmon

salmon filet marinated and baked, served with saffron arborio rice and citrus compote

Smoked Porkloin

mesquite and applewood smoked porkloin served with oven roasted fingerling potatoes and butternut squash and apple cider reduction

Pacific Cod Veracruz Style

baked cod with oven roasted vegetables in a spicy tomato broth

Blueline's European Style Bouillabaisse

shrimp, scallops, mussels, cod, clams and vegetables simmered in a spicy saffron tomato broth

Filet Mignon

broiled to temperature and served with wheatberries, diced fingerling potatoes and yams, served with tawny port sauce

Hawaiian Style Coconut Shrimp

coconut crusted shrimp with caribbean style arborio rice with a red seedless grape burre blanc

Half Rack Lamb

new zealand lamb, dijon crusted and served with a lamb juliee sauce and wild mushroom infused mashed potatoes