BLU 5 COURSE TASTING MENU
$79 per person plus tax and gratuity
Available Sunday – Friday
(Choice of)
FIRST
Saffron Poached Pear, Gorgonzola, Cranberry, Radicchio, Walnut Brittle, Maple Dijon Vinaigrette
Sauvignon Blanc, Domaine L’Herre, Gascone, FR (7.25 3oz)
Ahi Tuna Tartare, Saffron Leek Fonduta, Pistachio, Lemon Aioli,
Sweet Potato Chips, Sesame Vinaigrette
Rose ‘Grenache-Cinsault’, Les Oliviers, Languedoc-Roussillon, FR (7.50 3oz)
SECOND
Burrata, Roasted Beetroot, Seabuckthorn, Fig, Pistachio, Balsamic Pearls
Pinot Grigio, Villa Marchesi, Veneto, IT (7.25 3oz)
Truffled Beef Carpaccio, Crispy Capers, Parmigiano, Crostini, House Pickles
Cabernet Sauvignon, Windstorm, Napa Valley, CA (8.50 3oz)
*Pasta Del Giorno (add $5)
THIRD
Chestnut Ricotta Tortelloni, Sliced Medjool Date, White Wine Thyme Buerre Blanc
Pinot Noir, Parducci, Mendocino, CA (11.00 3oz)
Grilled Calamari, Pepperonata, Olives, Capers, Balsamic Reduction
Sauvignon Blanc, Domaine L’Herre, Gascone, FR (7.25 3oz)
*Sous Vide Grilled Moroccan Octopus, Cherry Tomato, Cucumber, Dried Black Olive, Eggplant Puree,
Yogurt (add $8)
Grechetto, La Carraia, Umbria, IT (9.00 3oz)
FOURTH
Woodfire Grilled Branzino, Parsnip Puree, Roasted Cauliflower & Beets, Lemon Caper Sauce
Grechetto, La Carraia, Umbria, IT (9.00 3oz)
Goat Cheese & Spinach Stuffed Chicken Breast, Roasted Cauliflower, Parsnip Puree, Fried Chickpea, Honey Mustard Chicken Jus
Chardonnay, Cedar Rock, Napa Valley, CA (9.00 3oz)
*Woodfire Grilled Quarter Australian Rack of Lamb, Heirloom Carrot, Wild Mushroom Risotto, Mushroom Veal Jus (add $11)
Tempranillo, Bodegas Ondalan, Rioja, SP 9.00 3oz
FIFTH
Coconut Saffron Panna Cotta
Limoncello (12.50 1oz)
Tiramisu, Raspberry Coulis
Vidal Icewine, Peller Estates, Niagara, ON 2010 (13.50 1oz)
*Blu Chocolate Cake, Caramel Sauce, Vanilla Gelato (add $5)
Taylor 10 yr Tawny Port (13.00 1oz)