The Blue Fish Restaurant & Oyster Bar menu

Cream of Tomato Basil Soup

Tomatoes, basil, garlic, onion, vegetable stock and half and half

Crab Bisque

A rich cream based soup laced with sherry and lots of crab meat

Seafood Gumbo

A cajun roux based soup thick with shrimp, scallops, crab, crawfish and fresh fish

Oysters Bienville

Topped with a shrimp, mushroom, brandy, parmesan and cream topping

Oysters Rockefeller

Baked with fresh spinach, pernod, parmesan and a touch of cream

Scallops Moutarde

Fresh diver scallops pan seared rare, served on a dijon mustard sauce topped with fried spinach

Oysters Half and Half

Half rockefeller half bienville

Crab Cakes

Jumbo lump crab, light breading, green onion, dill, pan seared served on beurre blanc

Eggplant with Jumbo Lump Crab

Crispy fried eggplant topped with jumbo lump crab and a white wine butter sauce

Louisiana 1 Dozen of the Half Shell

Large Peel and Eat Shrimp 1 Pound

Served with cocktail sauce and lemon

Fried Oyster Caesar Salad

Mixed greens, tomato, carrots, cucumbers, sprouts and sunflower seeds

Goat Cheese Salad

Fried goat cheese medallion served on mixed greens with sun-dried tomatoes, roasted pecans and balsamic vinaigrette

Arugula and Pear Salad

With seasoned walnuts, crumbled blue cheese and an orange miso vinaigrette

Fried Oyster Caesar Salad

Chicken Klawinski

Ashley farms natural airline breast, cajun spiced, sauteed with potatoes, tasso ham, green onion, mushrooms, topped with bearnaise my best friend larry's favorite

Crispy Fried Shrimp

Large jumbo shrimp fried, served with homemade slaw and fries

Crispy Fried

Served with homemade slaw and fries

Grilled

Served with lemon

Blackened

Shrimp Athenian

Large jumbo shrimp sauteed with tomatoes, garlic, green onion, kalamata olives, basil and served over black and white orzo

Lemon and Capers

Pan seared with white wine lemon and capers

Roasted on a Cedar Plank

Served with a tomato basil butter sauce and fried spinach

Caribbean

Caribbean spiced, grilled, served on a black bean and corn relish, topped with a tropical fruit salsa

Seared Sea Scallops and Redeye Gravy

Fresh large sweet scallops with no preservatives, pan seared, served on oxford, ms stone ground grits with redeye gravy

Pecan Crusted

Pan sauteed topped with a crab and crawfish relish and beurre blanc

Herbed Crusted with Jumbo Lump Crab

Topped with beurre blanc

Black and White Sesame Tuna

1 Sushi grade, pan seared rare, sliced, served on soba noodles with seasoned wakame seaweed salad, soy ginger glaze and wasabi cream

Black Angus Bone in Ribeye

20 oz, Grilled, seasoned with our own rub, topped with garlic butter and tobacco onions