Bluewater Grille Menu

Chocolate Something Cake

with drunken cherries, toasted almonds and bittersweet chocolate glaze

Apple Cinnamon Nut Bread Pudding

served warm with rum sauce

Hazelnut Cheese Cake

with bittersweet chocolate drizzle

Mixed Wild Berry Crunch

with almond whipped cream

Scott's Seafood Chowder Cup

with sherry and fresh cracked black pepper

House Salad

mixed spring greens with vegetables, croutons, and balsamic vanaigrette, ranch or bleu cheese dressing

Scott's Seafood Chowder Bowl

Spring Greens

in balsamic vinaigrette with fresh pear slices, bleu cheese crumbles and caramelized hazelnuts

Spinach Salad

in citrus pancetta vinaigrette with shrimp, goat cheese and cashews

Pan Fried Calamari Steak

with three dipping sauces

Steak Stuffed Portabello Mushroomq

with n.y sirloin, spinach garlic and gorgonzola cheese

Mussels

steamed in vermouth with butter and herbs

Seared Ahi, Sesame Encrusted

with pineapple melon salsa and wasabi

Prawns Grilled Scampi Style

with sauce remoulade

Pan Seared Sea Scallops

with balsamic citrus glaze

Dungeness Crab Cakes

with red pepper remoulade

Pan Fried Calamari Steak

with three dipping sauce, coconut jasmine rice and chef's vegetables

Steak Stuffed Portabello Mushroom

with garlic bleu cheese, redskin mashed potatoes and chef's vegetables

Soup and Salad

a bowl of scott's seafood chowder and a tossed salad with balsamic vinaigrette

Mussels

steamed in vermouth with butter and herbs served over linguine

Seared Ahi, Sesame Encrusted

with pineapple melon salsa and wasabi, coconut jasmine rice and chef's vegetables

Prawns Grilled Scampi Style

with sauce remoulade, coconut jasmine rice and chef's vegetables

pan Seared Sea Scallops

with garlic bleu cheese, redskin mashed potatoes and chef's vegetables-

Dungeness Crab Cakes

with red pepper remoulade, coconut jasmine rice and chef's vegetables

Petite Chateau Steak

with garlic bleu cheese, redskin mashed potatoes and chef's vegetables

Frutti Di Mare

marinated shrimp, scallops, calamari and mussels served over spring greens with vegetables and croutons

Hanna's Rosemary Chicken

rubbed with a gremolata of rosemary, garlic, lemon and prosciutto served with a balsamic drizzle over coconut jasmine rice

Tuscan Seafood Stew

scallops, shrimp, mussels and seafood in a tomato, vermouth, vegetable and herb broth

Chicken Tchoupitoulis

with andouille sausage cornbread stuffing and chefs vegetables

Pork Tenderloin Medallions

with fuji apple chutney, garlic bleu cheese, redskin mashed potatoes and chefs vegetables

Louisiana BBQ Shrimp

served over linguine

Pacific Northwest Halibut

with black bean mango salsa, coconut jasmine rice and chefs vegetables

Seafood Linguine

with sea scallops and prawns in a sundried tomato gorgonzola cheese sauce

Wild Alaskan Salmon Filet

with blackberry sauce, coconut jasmine rice and chefs vegetables

Pan Seared Sea Scallops

with balsamic citrus glaze served over wilted baby spinach and pancetta, coconut jasmine rice and chefs vegetables

Dungeness Crab Cakes

with red pepper remoulade, coconut jasmine rice and chefs vegetables

Petite Chateau Steak

with grilled prawns scampi style, garlic bleu cheese, redskin mashed potatoes and chefs vegetables

New York Sirloin Steak

with red onion confit, garlic bleu cheese, redskin mashed potatoes and chefs vegetables