Blue Marlin Dinner Menu1

Fresh, Innovative Seafood with an Emphasis on Local, Seasonal Products

Chef’s Tasting

42-

4 Courses featuring seafood and seasonal ingredients* and dessert Four wine flights with meal

First Course

16-

Entrees F i sh & C r u s t a c e a n s

O ys t ers on t he H a lf S h e l l*

2.25 each

O ys t ers R o ck efe l le r(2 ) *

8.50-

S t e a med M us se ls & C la m s

10-

Chori zo, tomato, shallot and white wine

Miso-Honey Glazed Sa lmon*

27-

Zucchini, bok choy, eggplant, soba noodle salad, orange-sesame vinaigrette

Roasted Monkfish

C rab C akes (2)

13 -

Lobster cream sauce

27 -

Beet cous cous, kale, roasted garlic-whipped chevre, lemony tomato coulis

Pe sto En cr us ted Tun a

12-

Smoked tomato ratatouille, vegetable chips

G u lf Sh r imp C oc kta il( 4)

Rosema ry Grilled Praw ns

Gnocchi, seared cabbage, carrots, white bean

10-

puree

P a n S ea red Ma h i M ah i

Tarragon remoulade, cocktail sauce

Seared Sea Scallo ps “a la” Marlin*

28-

13-

2 7-

Curried cauliflower, pine nuts, apples, green lentils, eggplant puree, cucumber raita

Bacon, brandy, brown sugar

G r i l le d B lu e M a r l i n S t e a k *

28-

Potato puree, broccoli, cauliflower, lemon-dill cream

Soups Soup of the Day

sauce

Cup

5-

Bowl 8-

B la cke ne d Ah i Tu na*

Sweet potato puree, braised greens, fried okra, citrus butter

Baked Rainbow Trout raspberry Beurre Rouge

5-

B o u i l la ba is se

28-

Mussels, clams, shrimp, scallops, crab meat,

Sherry-mustard vinaigrette

Caesar*

25 -

Stuffed with crab & bacon, fried broccoli, chickpeas,

Salads Mixed Greens

2 8-

6-

Romaine, parmesan crisp, anchovy

fish, baby octopus, roasted fennel-saffron-tomato broth

Ch ipo t le Ru bb ed Se a Sc allops*

30-

Sweet corn risotto, stewed peppers with fennel, cilantro aioli

Sides Sautéed Mushrooms

6-

Roasted Baby Red Potatoes

4-

Potato Puree

4-

Sautéed Zucchini

5-

Grilled Asparagus

5-

Sautéed Spinach

4-

An 18% gratuity will be added for parties of 6 or more. No separate checks.

S t e a med Live M a i ne L ob st e r- 1.5 l b

46 -

Ste a med Ala ska n K ing C ra b - 1lb

46-

Served with roasted potatoes and spinach

Meat N ew Yor k S t rip Ste ak ( 10 oz ) *

Vegetarian Vegetarian Pasta

* According to the City of Madison Dept. of Public Health, we must advise you that eating raw or under cooked foods can cause food borne illness.

3 3-

Potato puree, arugula, carameli zed shallots, mushrooms, cabernet jus

16-

Grilled asparagus, mushrooms, tomatoes, fettucini in a tarragon cream sauce 22Add Salmon or Shrimp