Blue Onyx Bistro

Served over fresh Romain lettuce heart, spring mix, feta cheese, cucumber and tomatoes with house special spicy ginger lemon grass dressing.

Thai style grilled shrimp (5 pieces) over H2o orangics aquaponic magenta lettuce with creamy pistachio.

Lightly grilled tuna filet (5 oz) over magenta lettuce, arcadian blend lettuce and toamtoes in honey meyer lemon dressing.

Red fish filet coated with cumin and espresso seasonings. Served with chipotle crab meat sauce and sauteed Asian mixed vegetables.

Grilled salmon filet in roasted red bell pepper sauce, served with sauteed Asian mixed vegetables.

Grilled grouper filet in a creamy keylime sauce, served with sauteed cole slaw.

Baked flounder filet topped with blue crabmeat stuffing and served over white miso champagne sauce. Served with sauteed Asian mixed vegetables and asparagus.

Two crab cakes coated with Japanese panko and leek, topped with avocado mango salsa in truffle aioli sauce. Served with sauteed zucchini.

6 pieces. Japanese style crispy fried shrimp dusted with Japanese spice, served with seasoned sidewinder fries and sriracha ranch dipping sauce.

Grilled chicken breast stuffed with smoked cheddar cheese in mushroom cream sauce, served with broccoli and squash.

Roasted prime rib with caribbean rub, served with mashed potatoes, broccoli and squash. 8 oz.

Grilled angus ribeye steak (13 oz) in peppercorn cognac sauce, served with broccoli, squash and mashed potatoes.

Boiled soy beans with sea salt.

House made chicken liver pate. Served with house made crackers.

Lightly fried and wok tossed pork spare ribs three pieces with a citrus soy honey glaze.

Fresh jalapeno halves four pieces stuffed with crab meat, cream cheese, peanut and bacon bits tempura fried.

Fried puffs five pieces stuffed with crab meat, cream cheese and fresh seasonings, served with mustard sauce.

Fresh shrimp balls stuffed with fresh cheddar cheese, in Japanese bread cumbs. Served with Southwestern Salsa.

Crispy fried Japanese seasoned calamari with marinara sauce.

Escargots six pieces baked in herb butter.

Sauteed octopus with cherry tomato, onion and green onion in spicy sauce.

Crispy fried fresh clams, served with sriracha ranch sauce.

A tower of Roma tomatoes, green olives, jumbo crabmeat, avocado and raw ahi tuna. Topped with cucumber mouse and ginger lime vinaigrette.

Live maine mussels cooked with bacon in spicy basil ginger white wine clam sauce.

Live oysters baked with parmesan cheese, bread combs and bacon.

Our fresh green salad with tomatoes and cheese.

Cooked squid tossed with cucumber. Chinese wood ear mushroom and house special vinaigrette.

Seaweed squid tossed in sweet citrus dressing and sesame seeds.

Served with fresh Romain lettuce heart, spring mix, feta cheese, cucumber and tomatoes with house special spicy ginger lemon grass dressing.

Thai style grilled shrimp (8 pieces) over H2o orangics aquaponic magenta lettuce with creamy pistachio vinaigrette.

Lightly seared tuna filt (7 oz) over magenta lettuce, arcadian blend lettuce and tomatoes with honey meyer lemon dressing.

Snow crab, kani, avocado, cucumber and topped with masago.

Smoked salmon, avocado, masago, cucumber and cream cheese.

Tempura shrimp, avocado and cream cheese, topped with kani, eel sauce and spicy mayo.

Tempura shrimp, masago, avocado, jalapeno, cream cheese, mayo and kani. Topped with spicy sauce and teriyaki sauce.

Soft shell crab, snow crab, unagi, kani, tempura shrimp, jalapeno and cream cheese. Deep fried and topped with sweet and sour sauce. Teriyaki sauce and hot sauce.

Fried oyster, cream cheese, tuna, jalapeno, snow crab, topped with avocado, tuna and chef's special spicy cajun seasoning.

Tuna with chili paste, mayo, cucumber, avocado and topped with masago.

Tuna, kani, salmon, white fish, masago and avocado.

Tuna, kani, salmon, white fish, masago, avocado, jalapeno, cream cheese, mayo, topped with teriyaki and spicy sauce.

Spicy tuna roll topped with salmon and avocado.

Salmon mousse and chili paste roll, kani, mayo, jalapeno and avocado, topped with salmon, white fish, tuna, red and green masago and salmon roe, topped with chipotle and balsamic vinegar sauce.

Fried bay snapper, spicy tuna, jalapeno, smoked crab and avocado, topped with salmon and ginger scallion pesto, slightly torched.

Fried bay snapper, spicy tuna, jalapeno, smoked crab avocado, topped with baked eel.

Tuna, spicy tuna, white tuna, cream cheese, jalapeno and mango, topped with tuna, salmon, mango, tempura crunch, red black and green masago, spicy mayo and chef's special.

Spicy salmon, spicy tuna and mayo, topped with spicy tuna, tempura crunch and spicy.

Tuna, kani, spicy scallop, avocado, lightly sprinkled with tempura crunch inside and topped with salmon and chef's special spicy sauce.

Avocado, spicy tuna, spicy mayo, jalapeno, wrapped in soy paper topped with tuna, crispy pork rind and house made special hot sauce (spicier than normal hot sauce). Gluten free.

Avocado, brie cheese, jalapeno and Chinese crispy bread, topped with special tomato sauce. Thinly sliced roasted ribeye steak with home made French onion and truffle salt.

Tempura shrimp, cream cheese, avocado and mayo, topped with king crab, white tuna, Hamachi, salmon and spicy mayo sauce, baked.

Spicy tuna with tempura shrimp on half roll and soft shell crab kani on the other half, topped with white tuna and chef's special sauces, dusted with tempura crunch.

Fresh tuna, pineapple and cucumber inside, topped with cured salmon and special honolulu sauce.

Tuna, avocado, jalapeno, cream cheese and snow, lightly fried, served over key lime sauce and hot sauce.

Half roll with a tempura lobster tail, jalapeno, brie cheese and avocado, topped with spicy mayo. Teriyaki sauce and tempura crunch. Half red cow roll with avocado, brie cheese, jalapeno and Chinese crispy bread topped with thinly sliced roasted ribeye steak and house make French onion, chef's special sauce and truffle salt.

Spicy salmon, cream cheese, Swiss cheese, special hot sauce, deep fried, topped with avocado, tuna, special hot sauce and jalapeno.

Grilled salmon filet in Malaysian roasted red bell pepper sauce, served with broccoli and squqsh.

Grilled fresh red fish filet coated with cumin and espresso seasonings. Served with chipotle crab meat sauce and sauteed Asian mix vegetables.

Baked flounder filet with crabmeat topping and served over white miso champagne sauce. Served with sauteed Asian mixed vegetables and asparagus.

Fresh red snapper roasted on cedar wood. Served with flames, sided with balsamic porcine mushroom sauce. Served with broccoli and squash.

Wood grilled gulf snapper filet and finished in oven in spicy black bean and brown butter truffle sauce. Served with sauteed Asian mix vegetables.

Roasted fresh mediterranean sea bass (skin-on) filled with blue crabmeat stuffing and served in a wasabi lime creme sauce over sauteed spinach.

Grilled fresh grouper filet topped with 3 bacon wrapped sea scallops in a creamy keylime sauce.

Parmesan dusted chilean sea bass filet in a red wine miso reduction sauce. Served with julienne mixed vegetables.

Hand cut pasta with shrimp, bay scallops, white fish and clam in champange cream sauce, topped with parmesan cheese.

Baked fresh snapper, jumbo lump crab meat and shrimp, topped with roasted tomato and served over coconut saffron ginger sauce.

Baked fresh snapper filet topped with a scallop and two grilled shrimp, served enclosed in cedar smoke armatics with buerre blanc sauce and julienne mixed vegetables.

Sea scallops, lobster tail filled with blue crab meat stuffing and snow crab and served with sauteed slaw and mushrooms in lobster sauce.

A half lobster tail, shrimp, scallop, fish and fresh mussels, clams and mushroom in an Italian rich and earthly tomato broth.

Japanese style crispy fried shrimp dusted with Japanese spice, served with seasoned sidewinder fries and sriracha ranch dipping sauce.

Shrimp stir fried with broccoli, zucchini and yellow squash in spicy Thai basil red curry sauce.

Two crab cakes coated with Japanese panko and leek, topped with avocado mango salsa in truffle aioli sauce.

Grilled chicken breast stuffed with smoked cheddar cheese in mushroom cream sauce, served with broccoli and squash.

Chili marinated lamb chop in a veal cinger demi glace, served with truffle aioli topped mashed potato.

Prime rib with caribbean rub, served with mashed potatoes, broccoli and squash.

Shrimp stir fried with broccoli, zucchini and yellow squash in spicy Thai basil red curry sauce.

Grilled angus ribeye steak (13 oz) in peppercorn cognac sauce, served with broccoli, squash and mashed potatoes.

Grilled filet mignon 8 oz). Served with broccoli, squash and mashed potatoes.

35 days air dried ribeye steak (12 oz). Grilled served with asparagus and pepper corn cognac sauce.

2 oz.