Bluewater Grille

with red pepper remoulade

with three dipping sauces

with sauce remoulade

with n.y sirloin, spinach garlic and gorgonzola cheese

with balsamic citrus glaze

steamed in vermouth with butter and herbs

with pineapple melon salsa and wasabi

with sherry and fresh cracked black pepper

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

in citrus pancetta vinaigrette with shrimp, goat cheese and cashews

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

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

with blackberry sauce, coconut jasmine rice and chefs vegetables

served over linguine

with red pepper remoulade, coconut jasmine rice and chefs vegetables

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

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

with andouille sausage cornbread stuffing and chefs vegetables

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

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

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

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

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

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

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

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

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

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

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

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

steamed in vermouth with butter and herbs served over linguine

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

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

with drunken cherries, toasted almonds and bittersweet chocolate glaze

served warm with rum sauce

with bittersweet chocolate drizzle

with almond whipped cream