Bluewater Grill

Togarashi and lemon juice.

Sweet Chile sauce and cajun remoulade.

Jicama and ginger cucumber salad, cilantro key lime mayonnaise, and toasted hibiscus coconut chips.

Topped with Romano cheese with tortilla chips.

House made cocktail sauce.

Chili oil, fried cilantro and bacon.

House made herb cheese and pesto caramelized onion, arugula and tomato.

Sesame crusted and seared rare with marinated hearts of plam, jicama, celery and sunomono cucumber salad, and soy sesame vinaigrette.

Mixed lettuce, cherry tomatoes, cucumber, egg, avocado with San Francisco Louie dressing, red rock crab and bay shrimp.

Seared ahi tuna, romaine, cucumber, manzanilla olives, marinated onions, tomato, feta cheese and creamy red wine vinaigrette.

Tuscan kale, romaine and Romano with chicken or salmon marinated in Mediterranean herb chermoula.

Grilled squash, marinated onions, mesquite smoked corn and tarragon dressing. Choice of grilled shrimp or chicken.

Mixed lettuce with diced tomatoes, red onion, garlic crouton and choice of dressing.

Orange supremes, avocado, meyer lemon vinaigrette and red rock crab.

Blue cheese dressing, cherry tomatoes and red onion. Add bay shrimp for $ 5.

Served with fresh cole slaw and fries.

Served with fresh cole slaw and fries.

Panko prawns, jambo panko scallops and beer battered Alaskan cod. Served with fresh cole slaw and fries.

Ahi tuna, krab mix and avocado, topped with tempura flakes, ell sauce and kaiware.

Cajun seared ahi tempura shrimp, krab mix and avocado.

Tempura shrimp, krab mix and avocado, topped with raw ahi, sriracha and ell sauce.

Served on crispy rice spicy aioli, green anions, avocado, red tobiko and micro greens.

Yellow tail, avocado and cucumber, topped with chopped jalapeno and crispy carrot strings.

Chilled lobster meat stuffed into a toasted brioche bun, served with your choice of one side.

Whole belly clams fried in a lightly seasoned flour with french fries and coleslaw.

Roasted red bell pepper polenta, golden tomatoes and Tuscan kale, finished with citrus beurre blanc and pancetta lardons.

Creamy herb, leek and romano risotto with olive oil poached shallots, garlic heirloom cherry tomatoes, sauteed escarole and balsamic syrup.

Smoked cashews avocado and sunmono cucumber in warm fregola couscous and king crab salad with achiote cream.

Olive oil, garlic butter, white wine, chopped tomatoes, basil and fried capers.

Olive oil poached shallots, spinach, oyster mushrooms and citrus soy beurre blanc.

Coconut jasmine rice, baby arugula, crab and roosted jalapeno vinaigrette.

A zesty marinara sauce, clams mussels, crab meat, shrimp, scallops and fish.

Toasted coconut curry rice, baby green beans and sauteed escarole with tamari glazed shishito pepper and shiitake mushroom.

Tuscan kale, tiny tomatoes and cremini mushrooms with white cheddar mashed potatoes and red wine jus lie.

Roasted red pepper polenta and sauteed escarole, asparagus and cremini mushrooms.

Lobster and smoked corn gratine and a 11 Oz ribeye with white cheddar mashed potatoes, with greens and sauteed mushrooms.

Steamed, split, and served with drawn butter and choice of two sides.

Please contact merchant for today's special.

Please contact merchant for today's special.

Please contact merchant for today's special.

Please contact merchant for today's special.

Please contact merchant for today's special.

Please contact merchant for today's special.

Please contact merchant for today's special.

Please contact merchant for today's special.

Please contact merchant for today's special.

Please contact merchant for today's special.

Please contact merchant for today's special.

Please contact merchant for today's special.

Please contact merchant for today's special.

Served with tofu or clam

Served with spicy tuna then tempura fried.

Served with Jalapeno peppers stuffed with spicy tuna then tempura fried.

Baked yellowtail collar.

Served with pickled ginger, wasabi aioli, wakame and masago.

Served on crispy rice, spicy aioli, green onions, avocado, red tobiko and micro greens.

Served with four mussels baked to perfection stuffed with krab mix, sesame seed, lemon and lime.

Served with marinated octopus mixed with cucumber, sesame seed, masago, sprouts and pazu sauce.

Served with two Pcs.

Served with two Pcs.

Served with two Pcs.

Served with two Pcs.

Served with two Pcs.

Served with two Pcs.

Served with two Pcs.

Served with two Pcs.

Served with two Pcs.

Served with six Pcs.

Served with 2 Pcs salmon, tuna, yellowtail.

Blue water strives to make the healthy option the easy choice. All items are served with carrot sticks and fruit.If you prefer any item fried , we use panko- a japanese breadcrumb that absorbs very little oil. Choose an entree,side and beverage.

Plunge into this blueberry soda as gummy sharks circle waiting for you to feed them shark bait- red POM juice.

Old fashioned root beer with a scoop of vanilla ice cream on top.

vanilla ice cream, oreo cookie crumbles and gummi warms.

Vanilla ice cream, chocolate syrup,whipped cream and a cherry.

Togarashi and lemon juice.

Sweet chili sauce and cajun remoulade.

Jicama and ginger cucumber salad, cilantro key lime mayonnaise, and toasted hibiscus coconut chips.

Topped with romano cheese with tortilla chips.

House made cocktail sauce.

Chili oil, fried cilantro and bacon.

House made herb cheese and pesto, caramelized onion, arugula and tomato.

Sesame crusted and seared rare with marinated hearts of palm, jicama, celery and sunomono cucumber salad, and soy sesame vinaigrette.

Mixed lettuce with diced tomatoes, red onion, garlic crouton and choice of dressing.

Orange supremes, avocado, meyer lemon vinaigrette and red rock crab.

Blue cheese dressing, cherry tomatoes and red onion.

Pickled ginger, wasabi aioli, wakame and masago.

Served in white wine, garlic and butter.

Mussels and clams in white wine, garlic and butter.

Mixed lettuce, cherry tomatoes, cucumber, egg, avocado with San Francisco Louie dressing, red rock crab and bay shrimp.

Seared ahi tuna, romaine, cucumber, Manzanilla olives, marinated onions, tomato, feta cheese and creamy red wine vinaigrette.

Tuscan kale, romaine, and romano with chicken or salmon marinated in mediterranean herb chermoula.

Grilled squash, marinated onions, mesquite smoked corn and tarragon dressing.

Red drum from the, Gulf, chipotle dirty rice, and sweet corn and avocado relish.

Cajun mahi, pepper jack cheese, avocado and cabbage, served with homemade tomatillo salsa and your choice of one side.

Blackened shrimp, pepper jack cheese, avocado and cabbage, served with homemade tomatillo salsa and your choice of one side.

Orange ponzu glazed baby shrimp, fresh fish and bay scallops over coconut rice with toasted almonds and green beans.

Roasted jalapeno aioli, baby arugula, roasted tomato and crispy shallots, served with your choice of one side.

Cup of chowder and choice of grilled fish, blackened mahi or shrimp taco.

Cup of chowder and 1/2 tuna sandwich.

Dinner salad, and choice of grilled fish, blackened mahi or shrimp taco.

Dinner salad and 1/2 tuna sandwich.

Cup of chowder with a tuscan caesar, wedge or bay shrimp louie salad.

Tuna salad with cheddar cheese on toasted wheat bread with your choice of one side.

Pesto rubbed chicken on house made focaccia, bacon, avocado, pepper jack cheese, lettuce, tomato, caramelized red onion and pesto aioli, served with your choice of one side.

Certified Angus beef served on a toasted challah roll with your choice of one side.

"An Aussie classic!" Crispy onions, wild arugula, beef steak tomato, beet slice, crowned with a fried egg, and served with french fries.

Red rock crabmeat with bacon, lettuce, tomato and avocado on grilled sourdough bread with your choice of one side.

Crusted with panko bread crumbs, toasted almonds and fresh parsley, served with yukon gold skin on cheddar mash and sautéed vegetables.

Creamy herb, leek and romano risotto with olive oil poached shallots, garlic heirloom cherry tomatoes, sauteed escarole and balsamic syrup.

Smoked cashews, avocado and sunomono cucumber in warm fregola couscous and king crab salad with achiote crema.

A zesty marinara sauce, clams, mussels, crabmeat, shrimp, scallops and fish.

Olive oil, garlic butter, white wine, chopped tomatoes, basil and fried capers.

Toasted coconut curry rice, baby green beans and sauteed escarole with tamari glazed shishito pepper and shiitake mushrooms.

Roasted red bell pepper polenta, golden tomatoes and Tuscan kale, citrus beurre blanc and pancetta lardons.

Tuscan kale, tiny tomatoes and cremini mushrooms with white cheddar mashed potatoes and red wine jus lié.

Roasted red pepper polenta and sautéed escarole, asparagus and cremini mushrooms, with red wine jus lie.

Steamed, split, and served with drawn butter and choice of two sides.

Ahi tuna, krab mix and avocado topped with tempura flakes, eel sauce and kaiware.

Cajun seared ahi tempura shrimp, krab mix and avocado.

Tempura shrimp, krab mix and avocado topped with raw ahi, sriracha and eel sauce.

Served on crispy rice, spicy aioli, green onions, avocado, red tobiko and micro greens.

Yellowtail, avocado and cucumber, topped with chopped jalapeño and crispy carrot strings.

Panko prawns, jumbo panko scallops and beer battered Alaskan cod.

Chilled lobster meat stuffed into a toasted brioche bun, served with your choice of one side.

Whole belly clams fried in a lightly seasoned flour with french fries and coleslaw.

Maguro.

Hamachi.

Nama-Jake.

With tofu or clam.

Stuffed with spicy tuna then tempura fried.

Jalapeno peppers stuffed with spicy tuna then tempura fried.

Baked yellowtail collar.

Pickled ginger, wasabi aioli, wakame and masago.

Served on crispy rice, spicy aioli, green onions, avocado, red tobiko and micro greens.

Four mussels baked to perfection stuffed with krab mix, sesame seed, lemon & lime.

Marinated octopus mixed with cucumber, sesame seed, masago, sprouts and ponzu sauce.

Masago.

Ebi.

Unagi.

Shake.

Nama-Jake.

Tobiko.

Ikura.

Maguro.

Hamachi.

Bluewater strives to make the healthy option the easy choice. All items are served with carrot sticks and fruit. If you prefer any item fried, we use panko - a Japanese breadcrumb that absorbs very little oil! Choose an entree, side and beverage.

Vanilla ice cream, Oreo cookie crumble and Gummi worms!

Vanilla ice cream, chocolate syrup, whipped cream and a cherry!