lunch winter 2017 | phoenix | chef jamie gallimore @bluewatergrill_ @BluewaterPhoenix SEASONAL SPECIAL: FRANCE VS ITALY france’s Bouillabaisse {18.75} italy’s Cioppino {19.5} Provençal style saffron infused broth, fresh fish, A zesty marinara sauce, clams, mussels, mussels, clams, shrimp and scallops, with rouille crabmeat, shrimp, scallops and fish BE SHELLFISH... pair with trimbach, pinot blanc, france, ’13...$10 pair with tenuta chianti classico, italy, ’13...$10 *Oysters on the Half Shell {14} our fish is cut on premise daily Ask for today’s selection to meet our quality standards. *Cherrystone Clams {13} TODAY’S FISH Baked Clams Casino {14} mahi mahi Skewer {12.5} Rainbow Trout, Idaho {16.25} cobia (lemonfish), PN {25} Oysters Rockefeller {13.5} Catfish, Mississippi {15} Mahi Mahi, Pacific {17.5} Ahi Tuna, Pacific {22.5} Creamed spinach with romano cheese Sanddabs, Eureka, CA {16} Salmon, Atlantic {18.5} Barramundi, Australia {23} Mussels with 5 spice sausage {13} House made sausage, tomatoes, and white wine broth Rockfish, Pacific {16.5} walleye, canada {19.75} Swordfish, Pacific {25} Steamed Littleneck Clams {17} CHOOSE TWO SIDES Served in white wine, garlic and butter Yukon Gold Skin on Cheddar Mash, Sautéed Summer Squash and Kale, Coconut Jasmine Rice, Duckett’s Bucket Steamed Combo {18.75} Herb and Goat Cheese Polenta, Cole Slaw, Red Quinoa Salad, Sautéed Spinach Mussels and clams in white wine, garlic and butter

YOU-CAN-E ALL- AT sourdough bread FAVORITES WA S JUST FOR LUNCH R U M & DELICIO Idaho Trout Amandine {13.5} Grilled Mahi Mahi Tacos {14.5} Crusted with panko bread crumbs, toasted almonds and Cajun mahi, pepper jack cheese, avocado and cabbage, fresh parsley, served with yukon gold skin on cheddar Spicy Charred Edamame {5.5} served with homemade tomatillo salsa and your choice mash and sautéed vegetables Togarashi and lemon juice of one side A Blackened Los Cabos Shrimp Tacos {13.5} Grilled Mahi Mahi with risotto {18.75} Crispy Calamari Fritti {12} Blackened shrimp, pepper jack cheese, avocado Creamy herb, leek and romano risotto with olive oil Sweet chili sauce and cajun remoulade and cabbage, served with homemade tomatillo salsa poached shallots, garlic heirloom cherry tomatoes, P Maryland Style Crabcakes {13} and your choice of one side sautéed escarole and balsamic syrup Sherry beurre blanc, watercress and piquillo pepper Jasmine Rice Seafood Bowl {14} *Fire Grilled Salmon {20.5} P Crab Dip with Tortilla Chips {12.5} Orange ponzu glazed baby shrimp, fresh fish and Smoked cashews, avocado and sunomono cucumber Spinach, artichoke, romano cheese and jalapeño bay scallops over coconut rice with toasted almonds in warm fregola couscous and king crab salad with and green beans achiote crema Wild Prawn Cocktail {13} I House made cocktail sauce Panko Walleye on Brioche Hoagie {14.75} Pepper Crusted Tuna with Lettuce, arugula, tomato, pickle, cabbage and red pepper {27} *Seared Scallops with pancetta {13.25} aioli, served with your choice of one side Ratatouille Stuffed CrÊpes Dry pack scallops served with tamari glazed Seared rare, served with smoked tomato purèe, topped with E Chowder or Salad, and Taco or ½ sandwich {12.5} a salad of fennel, watercress and tiny heirloom tomatoes pancetta, kaiware sprouts and wasabi aioli Cup of chowder or dinner salad, and choice of blackened Oven Baked Shrimp Flatbread {13.5} mahi or shrimp taco, or ½ tuna sandwich Crab Crusted Cobia {27} House made herb cheese and pesto, Lemonfish with yukon gold skin on cheddar mash, S Chowder with Salad {12} charred green beans and lemon mustard vinaigrette caramelized onion, arugula and tomato Cup of chowder with a tuscan caesar, wedge or *ahi crudo {13.5} bay shrimp louie salad Sautéed Wild Prawn Linguine {21.5} Daikon radish and sprouts, cucumber, ginger, Tuscan Tuna Melt {12.5} Olive oil, garlic butter, white wine, chopped tomatoes, scallions, red bell pepper and lemon Tuna salad with brie cheese served on sourdough basil and fried capers with lettuce, tomato, olive and pepper relish and Pan Seared Pacific Rockfish {17} your choice of one side Herb and goat cheese polenta, asparagus, golden tomatoes, Chicken Focaccia {14.5} Tuscan kale, red pepper aioli and pancetta Pesto rubbed chicken on house made focaccia, bacon, Seafood Louie Salad {17.5} avocado, pepper jack cheese, lettuce, tomato, caramelized Cajun Griddled Chicken Breast {18} Mixed lettuce, cherry tomatoes, cucumber, red onion and pesto aioli, served with your choice Cremini mushrooms, Tuscan kale, tiny tomatoes, G egg, avocado with San Francisco Louie dressing, white cheddar mashed potatoes and sherry butter red rock crab and bay shrimp of one side *Angus Cheeseburger {12} *10oz Ribeye with Shallot Herb Butter {32} R *Mediterranean Ahi Salad {17.5} Certified Angus beef served on a toasted challah roll with Herb and goat cheese polenta, sautéed escarole, Romaine, cucumber, artichoke, manzanilla olives, your choice of one side asparagus, cremini mushrooms and port reduction marinated onion, tomato, marcona almonds, goat cheese polenta croutons and green olive vinaigrette Crab BLTA Sandwich {15.5} Alaskan King Crab 1¼ LB {50} E Red rock crabmeat with bacon, lettuce, tomato and avocado Steamed, split, and served with drawn butter Tuscan Caesar on grilled sourdough bread with your choice of one side and choice of two sides with Chermoula Chicken or salmon {16} E Tuscan kale, romaine, and romano with chicken or salmon marinated in mediterranean herb chermoula US HOUSE M O AD NO PROTEIN {7.5} M E FA N Chopped Salad with FISH & CHIPS NEW ENGLAND CHOWDER served with fresh cole slaw and fries Grilled Shrimp or Chicken {17} AWARD Grilled squash, asparagus and red pepper, {CUP 5.5} {BOWL 8} WINNING S marinated onion, mesquite smoked corn and Beer Battered Alaskan Cod creamy red wine vinaigrette 2 PIECES {13} 3 PIECES {15.5} MANHATTAN CHOWDER Panko Fried Prawns {19} WEE SALADS {CUP 5.5} {BOWL 8} Fisherman’s Platter {22.75} Garden Salad {6.5} LOCAL ’ Panko prawns and bay scallops, Mixed lettuce with cherry tomatoes, TIP S can’t decide? try the cucumber and choice of dressing half & half chowder and beer battered Alaskan cod crab & arugula Salad {11.75} Orange supremes, avocado, meyer lemon ~ favorites from ~ *Phoenix Roll {12.5} *Spicy Tuna vinaigrette and red rock crab Ahi tuna, krab mix Tartare {15} and avocado, topped S Wedge Salad with Bacon {8.5} Served on crispy rice, Blue cheese dressing, cherry tomatoes NEW ENGLAND with tempura flakes, spicy aioli, green and red onion. Add bay shrimp $6 eel sauce and kaiware onions, avocado, Maine Lobster or crab Roll {22} red tobiko and U Chilled lobster meat or crab salad in a toasted *Bluewater Roll {15.5} micro greens brioche bun, served with your choice of one side Cajun seared ahi, We work with the Aquarium of the Pacific’s Seafood for the tempura shrimp, *Spicy Avalon Future Program to provide quality seafood from responsible Fried Ipswich Clams {26} krab mix and avocado Roll {14.5} S sources. Learn more at seafoodforthefuture.org Whole belly clams fried in a lightly seasoned *Señorita Roll {15.5} Yellowtail, avocado flour with french fries and coleslaw Tempura shrimp, krab and cucumber, split plate charge $2.00. an optional 18% gratuity may topped with chopped Maine Lobster 1¼ LB {MARKET PRICE} mix and avocado, topped H be added to parties of 8 or more for your convenience. with raw ahi, sriracha jalapeño and crispy *served raw or undercooked or may contain raw or Steamed and served with drawn butter, carrot strings undercooked ingredients. consuming raw shellfish or and your choice of two sides and eel sauce raw, undercooked meats, poultry, seafood or eggs may I increase risk of foodborne illness. add miso soup or edamame for $2 @bluewatergrill_ BOTTOM’S UP @BluewaterPhoenix

BEVERAGES PLANNING AN EVENT? HANDCRAFTED aqua Panna still mineral water Our private banquet rooms can accomodate groups all cocktails are individually made with 500ML {3.75} LITRE {5.75} house made sour mix and organic agave nectar. from 15 to 120 guests. We can customize a menu to fit † available skinny . “ ” San Pellegrino sparkling water your budget and occassion. Our upstairs space is now †American Mule {9.75} 500ML {3.75} LITRE {5.75} open for large events of 40 or more guests. It’s a great Blue Ice Vodka, lime juice and ginger beer, Henry Weinhardts Root Beer in a copper mug space for holiday office parties, rehearsal dinners, and or Cream Soda {3.75} wedding receptions. Whether you prefer a seated dinner, †Pilikia Margarita {9.75} Iced Tea, Lemonade, Sodas, buffet, or tray passed hors d’oeuvres, Bluewater Grill Hornitos Sauza Plata Tequila, Cointreau and freshly Hot Tea and Coffee {3.25} squeezed orange and lime juice. Served on the rocks can meet and exceed your needs! with a splash of lemon lime soda. Captain’s Mai Tai {9.75} Cruzan Coconut Rum, Captain Morgan Spiced Rum, Gosling’s Bermuda Black Seal Rum, triple sec and tropical juices { From local favorites to world renowned vineyards, we bring the best of the best in wines for your pleasure } † VINO Cucumber Mojito {9.75} Myer’s Platinum Rum, Veev Açai Spirit, fresh mint, cucumber, lime, organic agave nectar and soda water HOUSE WINES BY GRAND CRU PINOT NOIR Fisherman’s Mary {10.75} Chardonnay, Sauvignon Blanc, Merlot, Castle Rock, Monterey County, CA, ’14 . . .8.75 / 33 Blue Ice Vodka, house made Bloody Mary mix, served Pinot Noir, White Zin, Cabernet Sauvignon .7.5 / 28 Oyster Bay, New Zealand, ’15 ...... 10 / 38 with bamboo skewered shrimp, pimento stuffed olive, lime and pickled green bean WHITE VARIETALS La Crema, Monterey, ’13 ...... 12 / 46 †Dark & Stormy {9.5} SIP Moscato Sonoma, ’13 ...... 7.5 / 28 Babcock, Santa Barbara, ’14 ...... 14.5 / 56 Gosling’s Black Seal Rum, fresh lime juice and Gosling’s ginger beer Benvolio, Pinot Grigio, Italy, ’14 ...... 8.25 / 31 Anne Amie, Williamette Valley, OR, ’15 ...... 50 13 ...... 58 †Avalon Ice Tea {9.75} Kung Fu Girl Reisling, Washington, ’14 . . . .8.5 / 32 Frank Family, Carneros, ’ Don Q Passion Fruit Rum, vodka, gin, tequila, Trimbach, Pinot Blanc, France, ’13 ...... 10 / 36 Gary Farrell, Russian River, ’13 ...... 66 triple sec, lemon juice and cola Hermit Crab Viogner-Marsanne, Sea Smoke “Southing”, Sta. Rita Hills, ’13 . . . . 97 Strawberry Smash {9.75} Australia, ’13 ...... 10.25 / 39 Blue Ice Vodka, fresh strawberries, simple syrup, MERLOT soda water and lime Acrobat Pinot Gris, Willamette Valley, OR, ’13 . . 34 Red Rock Merlot Reserve, ’13 ...... 8.5 / 32 Pacific Classic {9.75} Paco & Lola, Albarino Spain, ’13 ...... 34 Maker’s Mark Bourbon, fresh mint, fresh lime, Selby, Merlot, Sonoma County, ’12 ...... 37 Pine Ridge, Chenin Blanc-Voigner, CA, ’14 . . . . 36 Peychaud’s bitters and ginger ale Markham, Napa, ’13 ...... 41 Andrew Murray “Esperance” Rosé, Green Pier Martini {10.75} Rombauer, Carneros, ’10 ...... 50 New Amsterdam Vodka, Vanil Vodka, Cruzan Coconut Santa Ynez Valley, ’13 ...... 37 Rum, Blue Island Pucker and pineapple juice, shaken Duckhorn, Napa, ’11 ...... 77 and served up SAUVIGNON BLANC Pomegranate Martini {10.25} Oyster Bay, New Zealand, ’15 ...... 9 / 34 CABERNET SAUVIGNON Pearl Pom Vodka, POM Pomegranate juice, Avalon, California, ’13 ...... 8.5 / 32 De Kuyper Triple Sec and fresh lime St. Supery, Napa Valley, ’15 ...... 11 / 42 Emmolo, Napa Valley, ’14 ...... 13 / 50 Liberty School, Paso Robles, CA, ’12 . . . . .10.5 / 40 Classic Martini {10.75} Distillery #209 Gin, Noilly Prat Dry Vermouth, Maddalena, Monterey, ’14 ...... 33 Wild Horse, Central Coast, ’12 ...... 41 blue cheese and pimento stuffed olives Rusack, Santa Barbara County, ’13 ...... 39 Daou, Paso Robles, ’13 ...... 43 Flora Springs, Napa, ’11 ...... 51 DRAFT Michel Redde, Sancerre, France, ’13 ...... 48 B Duckhorn, Napa, ’14 ...... 49 Trig Point, Alexander Valley, ’14 ...... 52 high spot, 289 blonde Chateau Montelena, Napa Valley, ’12 ...... 80 high spot, 14 mile pale ale CHARDONNAY Caymus Vineyards, Napa Valley, ’13 ...... 101 high spot, 182 IPA R {6.5} Naked by Four Vines, Santa Barbara, ’13 . . .7.5 / 28 anchor steam William Hill, Central Coast, ’14 ...... 8.5 / 32 RED BLENDS / VARIETALS kilt lifter E 13 . 10.5 / 40 Project Paso Red Blend, Paso Robles, ’12 ...... 8.5 / 32 mission brewery hefeweizen Cambria “Benchbreak”, Santa Barbara, ’ Flora Springs, Napa, ’13 ...... 12.5 / 48 Punto Final, Malbec, Mendoza, Argentina, ’14 ...... 9 / 34 W BOTTLED Rusack, Santa Barbara County, ’13 ...... 47 Edmeades, Zinfandel, budweiser / bud light Rombauer, Carneros, ’14 ...... 52 Mendocino County, ’13 ...... 10.5 / 40 S miller light / coors light {4.5} Stags Leap Wine Cellars “Karia”, Napa Valley, ’14 .55 Trefethen Double T Red, Napa, ’14 ...... 12 / 46 michelob ultra Frank Family, Carneros, ’13 ...... 57 K Tenuta Di Arceno Chianti Classico, Italy, ’13 . . . 39 corona Swanson Vineyards, Napa, ’12 ...... 62 Zaca Mesa, Syrah, Santa Ynez Valley, ’10 . . . . .60 stella artois Cakebread, Napa, ’13 ...... 67 I heineken firestone double barrel {5} S samuel adams kaliber (non-alcoholic) BUBBLY new belgium (seasonal) Michelle Brut, Washington, NV ...... 7.5 / 28 Schramsberg, Calistoga, CA, ’08 ...... 69

Mionetto Prosecco Brut, Italy, NV ...... 7.5 Veuve Cliquot “Yellow Label”, France, NV . . . . 98 dogfish head 90 min ipa, {5.5} guinness draught Roederer Brut, Alexander Valley, NV ...... 38.5

kirin ichiban or light 22 OZ {7.5} asahi 21.4 oz / sapporo 20.3 oz wine vintages subject to change