Lunch – Spring 2015 LUNCH FEATURES Chowder with Salad 10.50 Cup of New England chowder with a Tuscan Caesar, Wedge or Bay Shrimp Louie Salad Chowder or Salad and Taco or ½ Tuna Melt 11.50 Cup of New England clam chowder or dinner salad, and grilled mahi mahi or chicken taco or ½ tuna melt Cabrillo Chicken Sandwich 12.95 Cajun marinated, jack cheese, mixed greens, tomatoes and avocados on grilled ciabatta and house made potato chips Jasmine Rice Seafood Bowl 13.95 Fresh fish, bay scallops, orange ponzu glazed baby shrimp, coconut rice, toasted almonds and green beans SHELLFISH Grilled Mahi Mahi Sandwich 13.95 Brioche bun, roasted tomato, jalapeño aioli, and house made potato chips *Oysters on the Half Shell 13.50 Ask for today’s selection! Fish Tacos with Blackened Mahi or Shrimp, Crispy Fried Cod or Grilled Chicken 13.95 *Ponzu Sashimi Scallops 13.50 Corn or flour tortillas, avocado, shredded cabbage, tomato, tomatillo salsa and cotija cheese Pickled ginger, wasabi aioli, wakame and masago Crab “BLTA” Sandwich 14.75 Oysters Rockefeller 9.95 Bacon, arugula, tomato, avocado and crab salad on french bread, and house made potato chips Four oysters, baked with creamed spinach, melted romano Grilled Salmon Sandwich 14.75 Mussels with Spanish Chorizo 12.50 Open faced on toasted ciabatta, arugula, tomato and honey mustard aioli Black mussels or clams with white wine, garlic, tomato, Maine Lobster Roll 18.50 onion, Spanish chorizo and toasted bread Served hot buttered or with chilled lobster salad in grilled brioche bun, Steamer Pot of Clams 14.75 and house made potato chips Steamed in white wine, garlic and butter Angus Cheeseburger 11.50 Combo Pot of Mussels & Clams 16.75 Traditional works, choice of cheese, with choice of Steamed in white wine, garlic and butter house made potato chips or french fries. Add bacon $1. STARTERS Char-Grilled Artichoke 8.25 TODAY’S FISH Split and served with pesto aioli Our fish is cut on premise daily to meet our quality standards. Served with your choice of one of our complimentary signature sauces: Calamari Fritti 10.95 Tropical Fruit Salsa, Mediterranean Herb Charmoula, or Miso Ginger Sauce Piquillo peppers, sweet chili sauce and cajun remoulade Longfin Tilapia, Sautéed, CR 10.95 Prawn & Scallop Skewer 17.50 Baked Crab & Artichoke Dip 10.25 Jack and romano cheese, jalapeños Fish and Veggie Skewer 11.75 Salmon, BC 19.50 and served with tortilla chips Snapper, Pacific 14.75 *Ahi Tuna, Pacific 19.95 Crabcakes 12.75 Sanddabs, Sautéed, CA 15.00 Swordfish, Pacific 23.00 Remoulade, chive oil and micro greens Mahi Mahi, Pacific 15.50 Sea Bass, Pacific 25.00 Jumbo Prawn Cocktail 13.25 Rainbow Trout, Idaho 16.00 Halibut, Alaska 27.95 House made cocktail sauce SIDES Fresh Fish Ceviche 9.95 (Choose two) Served with avocado and house made tortilla chips Seasonal Vegetables, Sautéed Spinach, Cole Slaw, Green Rice, *Ahi Tuna Poke 13.95 Scalloped Potatoes, French Fries, House Made Potato Chips Avocado, tomato, cucumber, cilantro, ginger, soy sauce, sesame and chili oil *Seared Scallops with EAST OF THE BEACH Roasted Jalapeño Aioli 13.50 Tomato oil, chopped bacon and cilantro Chicken Under a Brick 16.95 Bluewater Burger Smoked Albacore & Salmon 12.75 Lemon, thyme, garlic & rosemary “An Aussie Classic” 13.75 House made tartar, capers and red onions crusted, scalloped potatoes, Crispy onions, wild arugula, heirloom asparagus and broccolini tomato, beet slice, crowned with a fried SOUPS & SALADS Angus New York Steak 29.50 egg, and house made potato chips or New England Clam Chowder Blue cheese butter, wilted spinach french fries Cup 5.50 | Bowl 6.95 and scalloped potatoes Steak & Lobster 59.95 Tuscan Caesar Salad 6.50 USDA Prime Top Sirloin 21.75 Grilled 14 oz. Angus New York steak Romaine hearts, black kale, parmesan, Grilled and served with scalloped and 11 oz. Rock Lobster Tail, served and lemon caesar dressing potatoes, asparagus, charred grape with scalloped potatoes, asparagus with Charmoula Chicken $13.95 or Salmon $15.50 tomato and shallot herb butter and broccolini Garden Salad 4.95 Four lettuce mix with grape tomatoes, BLUEWATER FAVORITES herb crostini and choice of dressing Seafood Paella Valenciana 24.95 Idaho Trout Amandine 17.50 Wedge Salad with Bacon 9.25 Shrimp, mussels, clams, chicken, chorizo, Crusted with panko bread crumbs, toasted Blue cheese dressing, grape tomatoes, Spanish rice, peas, with saffron, garlic and almonds and fresh parsley, served with and red onion. Add bay shrimp $5. olive oil scalloped potatoes and sautéed vegetables Crab & Avocado Salad 10.75 Romano Crusted Snapper 16.95 Pappardelle with Arugula, mixed greens, house vinaigrette Wilted spinach, risotto cake, romesco sauce Shrimp & Scallops 21.50 ENTRÉE SALADS Chipotle Blackened Halibut 29.95 Tossed in porcini mushroom and white wine cream sauce Chopped Salad with Chipotle dirty rice, sweet corn, avocado relish Grilled Shrimp or Chicken 14.95 Prawn Linguine 15.75 San Francisco Style Cioppino 18.95 Clams, mussels, crabmeat, shrimp, scallops Grilled vegetables, avocado, tarragon-pesto dressing Fresh tomatoes, basil, white wine, chili flakes and garlic and fish in our house made marinara sauce 15.50 Seafood Louie Salad 36.95 Red rock crab, bay shrimp, lettuce, tomatoes, cucumber, *Miso Glazed Salmon 20.50 Rock Lobster Tail 11 oz. oven baked, served with drawn butter egg, avocado with San Francisco Louie dressing Ginger shiitake mushrooms, coconut rice, blue lake green beans and grilled *Mediterranean Ahi Salad 15.95 scallion vinaigrette Seared ahi tuna, romaine, cucumber, kalamata olives, marinated onions, tomato, feta and house vinaigrette FISH & CHIPS Served with fries and fresh cole slaw DESSERTS Beer Battered Fish & Chips Panko Fried Prawns 15.95 2 pieces 12.95 | 3 pieces 15.50 Java Mud Pie 8.00 Crème Brûlée 7.50 Fisherman’s Platter 16.95 “Ipswich” Fried Clams 23.50 Panko prawns, panko scallops Chocolate Lava Cake 8.25 Key Lime Pie 8.50 Whole belly clams. An East coast favorite! and beer battered fish Split plate charge $3.00. An optional 18% gratuity may be added to parties of 8 or more for your convenience. Our seafood is certified sustainable by the Seafood for the Future program *Served raw or undercooked or may contain raw or undercooked ingredients. Consuming raw shellfish or raw, undercooked meats, poultry, seafood or eggs may increase risk of foodborne illness. Follow @bluewatergrill_ #BluewaterTemecula OYSTER SHOOTERS HOUSE WINES *Michelada ............................................................................... 4.00 by Grand Cru: Raw oyster, salted rim, beer, worcestershire, tabasco and lime Chardonnay, Sauvignon Blanc, Pinot Noir, *Islander .................................................................................... 5.50 Merlot, Cabernet Sauvignon .......................................... 6.95 / 25.00 Raw oyster, tequila, orange juice, black currant, lime and ginger beer *Shuckers Choice ................................................................... 5.00 Barrel Selection: Raw oyster, vodka, bloody mary mix, horseradish and lemon Angeline Sauvignon Blanc, Russian River, ’14 .............. 8.00 / 30.00 Tolosa Chardonnay, Edna Valley, ’12 ............................. 8.50 / 32.00 COCKTAILS Vinum Cellars Pinot Noir, Monterey, ’13 ......................... 8.50 / 32.00 All cocktails and margaritas are carefully handcrafted, individually Simi Cab. Sauvignon, Alexander Valley, ’12 .................. 8.50 / 32.00 shaken, made with house made sour mix and organic agave nectar. Pilikia Margarita ...................................................................... 8.50 WHITE VARIETALS Sauza Hornitos Plata Tequila, Cointreau, fresh lemon juice, Stella Pinot Grigio, Italy, ’13 ........................................... 7.75 / 29.00 fresh orange juice, splash lemon lime soda Leoness White Merlot, Temecula, ’13 ............................ 8.00 / 30.00 Captain’s Mai Tai .................................................................... 8.50 Robert Renzoni Pinot Grigio, Temecula, ’14 .................. 8.25 / 31.00 Cruzan Coconut Rum, Captain Morgan Spiced Rum, Kungfu Girl Riesling, Washington, ’13 ........................... 8.00 / 30.00 Gosling’s Bermuda Black Seal Rum, triple sec, tropical juices Acrobat Pinot Gris, Oregon, ’13 ..................................... 8.75 / 33.00 Cucumber Mojito ................................................................... 8.50 Venza, Vermentino, Temecula, ’14 ............................... 10.50 / 40.00 Shellback Silver Rum, VeeV Açai Spirit, fresh mint, cucumber, lime, Lorenzi Estate Riesling, Temecula, ’12 ........................ 10.50 / 40.00 organic agave nectar, soda water Pine Ridge Chenin Blanc-Viognier, California, ’13 .................. 34.00 American Mule ....................................................................... 8.50 Trimbach Pinot Blanc, France, ’12 ........................................... 35.00 Blue Ice Vodka, ginger beer, fresh lime Andrew Murray “Esperance” Rose, Dark and Stormy .....................................................................8.25 Santa Ynez Valley, ’13 .............................................................. 35.00 Gosling’s Bermuda Black Seal Rum with ginger beer, fresh lime King Estate Pinot Gris, Oregon, ’13 ......................................... 36.00 Green Pier Martini .................................................................. 9.50 St. Michael Eppon Pinot Grigio, Italy, ’13 ................................ 40.00 New Amsterdam Vodka, Vanil Vodka, Cruzan Coconut Rum, Blue Island Pucker,