LUNCH

{ Rainbow afternoon, appetites filled soon }

spring 2019 | newport beach

chef: valentin salas

@bluewatergrill #EatMoreSeafood

SEASONAL SPECIAL: A TASTE OF LOUISIANA

NEW

shrimp & chicken gumbo {24} chipotle blackened redfish {27}

Shrimp, chicken and andouille sausage with okra, onions, Red drum from the Gulf, chipotle dirty rice,
peppers and celery, flavored with sassafras leaf over rice and sweet corn and avocado relish
hermit crab viognier-marsanne, australia, ’15...$10.5 castle rock pinot noir, monterey, ’14...$9

*Oysters {16} or clams on the Half  Shell {15.5}

Ask for today’s selection
*Oyster Shot {3} WITH VODKA {6}
*Ponzu Sashimi Sea Scallops {16}
Wasabi aioli, wakame salad and pickled ginger
Oysters Rockefeller {15}
Four oysters, baked with creamed spinach, melted romano
*Chilled seafood platter {32}
Four oysters, four ponzu scallops and four shrimp
Mussels with Spanish Chorizo {15}
Catalina Sea Ranch mussels, grape tomatoes,
garlic, white wine, grilled bread
steamer pot of Clams {19}
Steamed in white wine, garlic and butter
Combo Pot of Clams & Mussels {18}
Steamed in white wine, garlic and butter
ALL-
YOU-CAN-EAT
sourdough bread
WAR S
M & DELICIOU
Spicy Charred Edamame {6}
Togarashi and lemon juice
NEW fire Grilled Artichoke {9.5}
Split, grilled and served with pesto aioli
Calamari Fritti {14.5}
Sweet chili sauce and cajun remoulade
*ahi Tuna Poke {14.5}
Ahi tuna, avocado, tomato, cucumber, cilantro,
ginger, soy sauce, sesame and chili oil
maryland style Crabcakes {15}
Remoulade, scallion oil and micro greens
Baked Crab & Artichoke Dip {13.5}
Topped with grated Romano cheese
served with corn tortilla chips
NEW san francisco cioppino {27.5}
A zesty marinara sauce, clams, mussels,
crabmeat, shrimp, scallops and fish
CEDAR PLANK SALMON {26}
Salmon cooked on a cedar plank and
topped with a maple Dijon glaze with
scalloped potatoes and broccolini
Lemon Pepper Mahi Mahi {25.5}
Lemon pepper crust atop scalloped
potatoes and sautéed spinach with
a chili cilantro hollandaise
Prawn Linguine {19.5}
Grape tomatoes, basil, garlic and spicy
tomato broth
Gemelli pasta with
shrimp & scallops {22}
Oyster mushrooms, asparagus,
pesto cream and parmesan
*Pan-Seared Sea Scallops {29.5}
Goat cheese grits, sweet corn,
asparagus and chive oil
Rock Lobster Tail {38.5}
Oven baked and served with drawn butter
served with
housemade chips
Fish Tacos {16.5}
Choice of blackened mahi mahi,
crispy fried cod or shrimp. Served on
flour or corn tortillas, with avocado,
shredded cabbage, tomato, tomatillo
salsa and cotija cheese
Seared Ahi Sandwich {18.5}
Wasabi aioli, pickled ginger, cilantro
lime slaw, housemade potato chips
Grilled Salmon Ciabatta {16.5}
Open-faced with arugula, tomato
and mustard aioli
lobster Roll {22}
Served hot buttered or with chilled
lobster in a toasted brioche bun
mary's Chicken
“Under a Brick” {21}
Herb-crusted with parsley, rosemary,
lemon-thyme and garlic, served with
scalloped potatoes, grilled broccolini
and asparagus
angus NY Steak (14oz) {32.5}
Blue cheese butter, wilted spinach
and scalloped potatoes
New York Steak & Lobster {60}
14oz Steak and 11oz Rock Lobster
Tail served with drawn butter
Albacore Tuna Melt {14.5}
Cheddar cheese, oven dried tomato,
sourdough
Old bay fried chicken
sandwich {16}
Buttermilk marinated fried chicken
with swiss cheese, sriracha coleslaw and
housemade chips
Crab “BLTA” {17.5}
Bacon, arugula, avocado, tomato,
crab salad on sourdough
Top Sirloin Steak (8oz) {26}
Prime cut top sirloin served on
scalloped potatoes, grape tomatoes,
asparagus and garlic herb butter
Bluewater Burger {16}
“An Aussie Classic!” Crispy onions,
wild arugula, heirloom tomato,
beet slice, with a fried egg
Angus Cheeseburger {15}
Traditional works. Add bacon $1.
baby back ribs FULL {29} HALF {18}
Dry rubbed and slow roasted with
housemade honey barbecue served
with french fries and coleslaw

TODAY’S
*Seared Ahi Tuna {15} sanddabs, sautéed, CA {18} Mahi Mahi, Pacific {24.5}
Daikon, wasabi, ginger and soy sauce
Rainbow Trout, Idaho {18.5} Swordfish, Pacific {28.5}
Jumbo Prawn Cocktail {15}
Housemade cocktail sauce Snapper (Rockfish), ca {20} *Ahi Tuna, Pacific {26.5}

FISH
Smoked Albacore & Salmon {14} our fish is cut Shrimp Skewer {19.5} Scallop Skewer {27.5}
Housemade tartar, capers and red onions on premise
daily to meet Shrimp & Scallop Skewer {23.5} halibut, ak {32}
Scallops with Roasted Jalapeño Aioli {16} our quality
Seared and served with tomato oil, standards salmon, Scotland {24}
chopped cilantro and bacon
*seafood ceviche cocktail {14}
Lime marinated shrimp and fish, zesty tomato,
avocado, onion, cilantro and tortilla chips
grilled spanish octopus {14}
Fingerling potatoes, smoked paprika aioli Heirloom Tomato, Grilled Baby Carrots/Thyme/Garlic
and pickled onion Seasonal Vegetables, blacksheep farms riverside, ca
Sautéed Spinach, Oven Roasted Fingerling Potatoes/Applewood Bacon/Italian Parsley
Seafood Louie Salad {19} Coleslaw, Green Rice, weiser family farms, tehachapi, ca
Mixed greens, tomatoes, cucumber, egg, avocado, Scalloped Potatoes, Fries, Roasted Spaghetti Squash/Pistachio
Louie dressing, red rock crab and bay shrimp Housemade Potato Chips jf organic farms, chino, ca
*Mediterranean Ahi Salad {18.5}
Seared ahi tuna, romaine, cucumbers, MO
US HOUSEMA
D
kalamata olives, marinated onions, tomato,
FA

feta and house vinaigrette
caesar salad {9}
Romaine hearts, anchovies, fresh grated parmesan
with housemade lemon caesar dressing
WITH SEARED *AHI, SHRIMP OR SALMON {18}
roasted veggie Chopped Salad
WITH SHRIMP {18} OR CHICKEN {17}
Avocado, roasted asparagus, zucchini, corn, red
pepper, tomato, and tarragon pesto dressing
WEE SALADS
Garden Salad {8}
Four lettuce mix, grape tomato, herb croutons.
Dressing choice.
Crab & Avocado Salad {14.5}
AWAR served with fresh coleslaw and choice
WINNIND
G of fries or housemade potato chips
high spot Beer Battered Fish & Chips {18}
Panko or coconut Shrimp {18.5}
Panko Calamari Steak {17}
Fisherman’s Platter {24}
Panko shrimp, bay scallops and beer battered fish
LOCAL’S 1) can’t decide? try the “half & half” “Ipswich” Fried Clams {28}
TIPS 2) bring home a quart (comes with bread) Whole belly clams. An East Coast favorite!
N DCRAFTE
We work with the Aquarium of the Pacific’s Seafood for the HA
D

Arugula, mixed greens and vinaigrette Future Program to provide quality seafood from responsible
Wedge Salad with Bacon {10} sources. Learn more at seafoodforthefuture.org
Blue cheese dressing, tomato, onion and TR
E AT LF
YO U R S E
blue cheese crumbles. Add bay shrimp $8 *served raw or undercooked or may contain raw or
Beet Salad {13}
undercooked ingredients. consuming raw shellfish or raw, key lime pie {8.5} crÈme brûlée {8}
undercooked meats, poultry, seafood or eggs may increase
oranges, pistachios, pickled fennel, goat cheese, risk of foodborne illness. chocolate lava cake {9} Mud Pie {8.5}
citrus crème fraiche
 BOTTOM’S UP @bluewatergrill
#EatMoreSeafood

water will be served on a request only basis to comply with rules passed by the state of california

HANDCRAFTED
A BUNCH OF

all cocktails are individually made with

STRAIGHT SHOOTERS BEVERAGES
panna / San Pellegrino Sparkling 500ML {4}
housemade sour mix and organic agave nectar.
†available “skinny”. *MICHELADA OYSTER SHOOTER {4} Panna / San Pellegrino still 1 LITRE {6.5}
Salted rim, beer, worcestershire, tabasco and lime
†
American Mule {12} Iced Tea, Lemonade, Sodas,
Blue Ice Vodka, ginger beer and fresh lime Hot Tea and Coffee {3.75}
*ISLANDER OYSTER SHOOTER {5.5}
Violetta {11.5} Tequila, orange juice, black currant, lime and ginger beer
New Amsterdam Vodka, fresh lime and pineapple juice, BLUEWATER JUGS
St. Germain Elderflower, Crème de Violette, Luxardo Classic Spanish Sangria GLASS {9.5} / LITRE {30}
Maraschino liqueur and served up *SHUCKER’S CHOICE OYSTER SHOOTER {5} JOYA Sangria, served over ice with seasonal fruit
Vodka, bloody mary mix, horseradish and lemon
†
Pilikia Margarita {12}
Cuervo Tradicional Silver Tequila, De Kuyper Triple Sec,
fresh lime juice, agave syrup, orange bitters
Captain’s Mai Tai {12.5}
Gosling’s Black Seal and Gold Rum, Cruzan Coconut Rum,
pineapple juice, lime, triple sec, almond and simple syrup
VINO { From local favorites to world renowned vineyards, we bring the best of the best in wines for your pleasure }
SERVED IN A SOUVENIR ENAMEL MUG {20}
†
Cucumber Mojito {12}
Myer’s Platinum Rum, fresh cucumber and mint, Chardonnay, Sauvignon Blanc, Merlot, Castle Rock, Monterey, ’16 . . . . . . . . . . . . . . . . . . . . . 9 / 36
fresh lime juice and soda water Pinot Noir, Cabernet Sauvignon, Oyster Bay, New Zealand, ’17 . . . . . . . . . . . . . . . . . 10 / 40
Pinot Grigio, White Zinfandel . . . . . . . . . . . . . . . . . 8.5 / 34
†
Serrano Margarita {11.5} La Crema, Monterey, ’16 . . . . . . . . . . . . . . . . . . . . . 12.5 / 50
Cuervo Tradicional Silver Tequila, De Kuyper Triple Sec, We Believe, Russian River, ’16 . . . . . . . . . . . . . . . . 12.5 / 50
fresh lime juice, splash of fresh orange, organic agave
nectar and hand-crushed fresh serrano chili Stella Pinot Grigio, Italy, ’17 . . . . . . . . . . . . . . . . . . . 9 / 36 Babcock, Santa Rita Hills, ’16 . . . . . . . . . . . . . . . . . . 13 / 52
Kungfu Girl Riesling, Washington, ’17 . . . . . . . . . . 9 / 36 Carte Blanc, Russian River, ’14 . . . . . . . . . . . . . . . . . . . . 43
Fisherman’s Mary {12.5}
Blue Ice Vodka, housemade Bloody Mary mix, served Sables d’Azur, Rose, Provence France, ’17 . . . . . . . 9 / 36 Adelsheim, Oregon, ’17 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
with bamboo skewered shrimp, pimento stuffed olive, Gary Farrell, Russian River Valley, CA, ’15 . . . . . . . . 68
lime and pickled green bean Acrobat Pinot Gris, Oregon, ’15 . . . . . . . . . . . . . . . 9.5 / 38
Trimbach Pinot Blanc, France, ’17 . . . . . . . . . . . . . . 10 / 40 Kistler, Sonoma Coast, ’16 . . . . . . . . . . . . . . . . . . . . . . . . 89
Negroni Sour {12}
Gilbey’s London Dry Gin, Campari, Noilly Prat Hermit Crab Viognier-Marsanne, Australia, ’16 . . 10.5 / 42
Rosso Vermouth, lemon juice and simple syrup, William Fevre Chablis, France, ’17 . . . . . . . . . . . . . . 14 / 56
shaken and served up Red Rock, California, ’15 . . . . . . . . . . . . . . . . . . . . . . .9 / 36
Andrew Murray, Rosé, Santa Ynez, ’17 . . . . . . . . . . . 39
Southern Peach {11.5}
Hahn, Central Coast, ’17 . . . . . . . . . . . . . . . . . . . . . . . 9 / 36
King Estate Pinot Gris, Oregon, ’16 . . . . . . . . . . . . . . . . . 41
Early Times Bourbon, Fernet Branca, Bitter Truth Peach Markham, Napa, ’16 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Bitters, lemon, served over ice Maso Poli Pinot Grigio, Italy, ’17 . . . . . . . . . . . . . . . . . . 42 Rombauer, Carneros, ’15 . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Michel Redde Sancerre, France, ’17 . . . . . . . . . . . . . . . . . 51
Newport {12.5} Duckhorn, Napa, ’15 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79
Old Overholt Rye Whiskey, Sandeman Tawny Port, maple
syrup, Angostura Bitters and Luxardo cherry, served up
Bianchi Sauvignon Blanc, Monterey, ’17 . . . . . . . . 9 / 36 Avalon, California, ’16 . . . . . . . . . . . . . . . . . . . . . . . . . 9 / 36
Oyster Bay, New Zealand, ’18 . . . . . . . . . . . . . . . . . 9.5 / 38
B high spot, 289 blonde
St. Supery, Napa, ’17 . . . . . . . . . . . . . . . . . . . . . . . . . . 11 / 44
Mirror, Napa Valley, CA, ’17 . . . . . . . . . . . . . . . . . . 12 / 48
Liberty School, Paso Robles, ’16 . . . . . . . . . . . . . . . 10 / 40
Maddalena, Paso Robles, ’14 . . . . . . . . . . . . . . . . . 10.5 / 42

R High Spot, 14 Mile Pale Ale

high spot, 182 ipa
{6.5} Duckhorn, Napa, ’17 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Napa Cellars, Napa, ’16 . . . . . . . . . . . . . . . . . . . . . . 15 / 60
Justin, Paso Robles, ’16 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44

E Stella Artois Color, California, ’15 . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 / 36

Flora Springs, Napa, ’15 . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
Jordan, Alexander Valley, ’14 . . . . . . . . . . . . . . . . . . . . . . 88

W pacifico
mission brewery hefeweizen
{7} Hess, Shirtail Creek, Monterey, ’17 . . . . . . . . . . . . . . 9 / 36
William Hill, Central Coast, ’17 . . . . . . . . . . . . . . . . 9 / 36
Joseph Phelps, Napa, ’15 . . . . . . . . . . . . . . . . . . . . . . . . . 100
Silver Oak, Napa, ’13 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 134

S Tolosa No Oak, Central Coast, ’16 . . . . . . . . . . . . . 10 / 40

K
Samuel Adams / Heineken /
corona / lagunitas IPA /
I
amstel light / anchor steam /
ace pineapple hard cider (GF)
S Michelob ultra / budweiser /
Bud Light / Coors Light /
Coors banquet /
Beck's (non-alcoholic) /
Miller lite
“The Patsy” coconut
rye stout
rotating seasonal brew
Talbott, Kali Hart “Estate Grown”, Latido Malbec, Mendoza, Argentina, ’17 . . . . . . . 9 / 36
Monterey, ’16 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 / 40
Raymond Collection, CA, ’17 . . . . . . . . . . . . . . . . . . 9.5 / 38
Alexander Valley, California, ’16 . . . . . . . . . . . . . . . 11 / 40
Gagliole “Rubiolo” Chianti Classico, Italy, ’16 . 12 / 48
Cambria “Katherine’s Vineyard”,
{6}
Santa Maria Valley, ’15 . . . . . . . . . . . . . . . . . . . . . . . . 11 / 44 Rusack, Syrah, Santa Barbara, ’14 . . . . . . . . . . . . . . . . 44
Carte Blanc, Sonoma, ’16 . . . . . . . . . . . . . . . . . . . . . 14 / 56 Trefethen Double T Red, Napa, ’16 . . . . . . . . . . . . . . . . 48
Trefethen, Napa, ’17 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 / 56
Stuhlmuller, Alexander Valley, CA, ’16 . . . . . . . . . . . . 44
Paraduxx, Z Blend, Napa, CA, ’15 . . . . . . . . . . . . . . . . . . 79
{5}
Rombauer, Carneros, ’17 . . . . . . . half bt (375ml) 32 / full 57
Cakebread, Napa, ’17 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
Kistler, Sonoma Coast, ’16 . . . . . . . . . . . . . . . . . . . . . . . . 89 Michelle Brut, Washington, NV . . . . . . . . . . . . . . . 8.5 / 34
Pahlmeyer, Napa, ’16 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99 Ruffino Prosecco, Italy, NV . . . . . . . . . . . . . . . . . . . . 9 / 36
{7}
Schramsberg Blanc de Blancs, Napa, ’15 . . . . . . . . . . . 61
Veuve Clicquot “Yellow Label”, France, NV . . . . . . 100
{ask your
server}

high spot beer flight three 5oz

samples {7}
wine vintages subject to change.