Blau Mediterranean Grill

Lightly breaded chicken, finished with fresh lemon butter and manchego cheese, served with vermicelli sauteed in garlic in aglio e olio.

White wine butter sofrito and grilled French baguette for dipping.

Romaine, shaved parmesan, black olives and croutons.

Roma tomatoes, buffalo mozzarella and chiffonade basil, topped with balsamic reduction.

Yellopw fin tuna, tomato, chickpeas, sudried tomatoes, bell pepper, caper berries and dijon mustard vinaigrette.

Romaine spring mix, red onions, bell peppers, cucumbers, kalamata olives and bulgarian feta cheese.

Arcadian spring mix scallions, chevre cheese, anjou pears, candied pistachios and tossed raspberry thyme vinaigrette.

Grilled and served a top arcadian spring mix and dressed with a walnut mustard sauce, garnish with crushed walnuts.

Albacore tuna, arugula, tomato, manchego cheese, peppers, onions and lemon thyme aioli on a grilled ciabatta.

Seasoned grilled chicken, avocado, Swiss cheese. roasted yellow pepper, merlot onions and dijon mustard on a grilled ciabatta.

Ciabiata with deep fried squid rings.

Roma and yellow heirloom tomatoes pesto, buffalo, mozzarella and arugula on a ciabatta bun, topped with balsamic reduction.

Thickly sliced fresh chorizo, manchego cheese,peppers and aioli.

Vegan, Vegetable patty served on a portobello mushroom captopped with artisan greens yellow tomatoes, avocado and roasted red pepper coulis, served with a choice of vegetables

Signature blend beef, burger, topped with lettuce, tomato and manchego cheese on a brioche bun.

Signature blend beef burger, topped with lettuce, tomato, smoked blue cheese, mushrooms, merlot onion and applewood bacon on a brioche bun.

Signature blend beef burger, topped with kefalotyri cheese flam beed table side. Topped with merlot onion, lettuce, tomato and chimichurri sauce on a brioche bun.

Signature blend lamb burger, topped with roasted yellow peppers, yellow tomatoes, merlot onions, lettuce, cucumber, dill aioli, muhammara and feta cheese on a brioche bun.

Shredded buffalo mozzarella tomatoes fresh basil on crispy flatbread and finished with balsamic reductions.

Fresh shrimp, clams, bell pepper, zucchini, onion, garlic, mozzarella and basil on crispy flatbread.

Chicken, spinach, roasted pepper, manchego, mozzarella and feta cheese on a crispy flatbread with balsamic drizzle.

Lamb, cured chorizo, meatball, mozzarella and manchego cheese, marinara and topped with parmesan cheese on crispy flatbread.

Three layers of lasagna filled with blau blend beef, carrots, basil, onion, ricotta and mozzarella, finished with fresh parmesan cheese.

Gnocchi and filet tips served in a sherry sage and garlic cream sauce.

Cream, parmesan cheese, garlic and a hint of nutmeg tossed with fettuccini.

Penne penne pasta alla vodka topped with grilled argentinian chorizo sausage and accompanied by fresh spinach and chopped sparagus.

A veal demi marsala wine cream sauce with sundried tomato, mushroom, fresh basil, garlic, and onion tossed with fettuccini noodles and topped with sauteed shrimp.

Zucchini noodles vegetarian pasta with choice of sauces.

Slow braised lamb leg, topped with with a cognac lamb demi sauce and black forbidden rice, mixed veggies and pita bread and gamished with feta cheese.

Two 7 oz. Rack of lamb, Served with garlic mashed potatoes and f=grilled asparagus, finished with amaretto cherry vin rouge.

8 oz. 100% iberico pork seared perfection. Served on a hot cast iron skillet to be cooked to desired temperature, topped with safrito and accompanied by bacon rice and fresh sour cream dough.

8 oz. Grilled and served with spinach seasoned fries or roasted garlic mashed potatoes, mixed with vegetables an homemade chimichurri sauce.

Lightly breaded veal topped with mozzarella cheese and marinara served over vermicelli pasta.

8 oz. Center cut grilled filet served over a mushroom, black truffle potato croquette asparagus, finished with a smoked blue cheese and bacon cream sauce.

Lightly breaded chicken, finished with fresh lemon butter and manchego cheese, served with vermicelli sauteed in garlic in aglio e olio.

Seasoned grilled chicken served with asparagus, zucchini and broccoli.

7 oz. of bacon wrapped sea scallops, served over a broccoli rotini pasta with gouda cheese.

Sauteed shrimp, clams, mussels, bell peppers, zucchini, onion, garlic and fresh basil in a white wine lemon butter sauce over vermicelli pasta.

Pan seared salmon topped with honey garlic dijon mustard sauce and raspberry vinaigrette. Served over a bed of arugula, sliced strawberries and tossed almonds, finished with apsaragus and balsamic reduction.

8 oz. Grilled pompano served over a candied pine nuts and mandarian orange salad with grilled veggies and finished with a orange honey glaze.

Grilled French baguetti topped with a tomato, basil, garlic anchovies sundried tomatoes and olive tapenade.

Flash fried manchego cheese bites. Served on a bed of marinara and topped with shred romano cheese.

Lemon garlic hummus spicy nutty walnuts and red chili muhammara. Served with pita chips, peppers and sliced English cucumbers.

Sauteed smoked gouda cheese. Served with sliced chorizo, sourdough bread cubes, tomatoes and steamed broccoli.

Flambe kefalotyri cheese topped with tapenade and over a bed of fresh sliced vegetables and pita bread.

8 slow cooked duck wings tossed in a apricot mediterranean sauce. Servrd on a bed of greens and topped with poppy seeds, side of smoked blue cheese dress.

Beef and chorizo meatballs in atomato almond sauce, finished with manchego cheese.

Seville and kalamata olives served with a light drizzle of garlic oil.

Filet onions, zucchini, squash peppersm campari tomatoes, finished with sherry and orange on a bed brown rice pilaf.

Pan fried sourdough and fresh sliced chorizo sausage. finished with manchego cheese.

Three lamb chops over arugula and served with datil pepper jelly.

Calamari lightly breaded in rice flour and fried. Served with smoked tomato puree and spicy aoli on the side.

4 oz. fresh raw grouper, octopus, shrimp cured in vinager. Served with crostini bread.

Smoked salmon dip, served with pita chips, topped with fried caper berries.

Two crepes filled with a blend of mushroom, grilled artichokes and smoked gouda cheese, finished with bechamel along side a smoked tomato puree.

Two crepes filled with spinach ricotta and manchego cheese served with smoked tomato piuree and bechamel.

Two crepes filled with applewood smoked bacon, fresh avocado, cilanto, lime creme fraiche on a bed of arcadian spring mix, topped with finger lime and smoke tomato puree on the side.

A generous portion of homemade tiramisu, topped withwhipped cream and assorted berries.

Two crepes filled with nutella, topped with a nutella cream, served with berries and a scoop of homemade chocolate ice cream.

Greek yogurt rolled in two crepes with vanilla ice cream, topped with honey, granola, berries and raspberry coulis on the plate.

Three scoop of vanilla or chocolate homemade ice cream.

A blend of strawberry, raspberry, blueberry and blackberry.

A imploding shell of premium chocolate with a delicious treat hidden inside.

Please contact to merchant for cheese cake choice of the day.

El rey premium grade chocolate mousse and wipped cream topped with seasonal berries.

Crispy spinach churros, rolles in sugar and served with assorted dipping sauce.

El rye premium grade chocolate, served with assorted fruits, pretzels and mushrooms, Served 4 people.

Italian segafredo espresso poured over homemade vanilla ice cream and topped with whipped cream.

Manchego, cheddar, aged gouda and blue cheese.