~ APPETIZERS ~

SHRIMP & CRAWFISH DIP - 8 STUFFED MUSHROOMS – 8 FRESH MARINATED ASPARAGUS - 6

Mississippi Delta treasure Italian sausage stuffing, topped with a tomato with feta cheese, prosciutto and seasoned
cream sauce bread crumbs
SMOKED SALMON BRUSCHETTA - 8
with garlic aioli, red onion and fresh dill JUMBO SHRIMP & LUMP CRAB COCKTAIL - 13 SPICY CALAMARI - 9
chilled and served with cocktail sauce very tender, lightly fried and shaken with
COLLARD GREEN WON TONS - 7
a spicy Asian sauce
lightly fried and served with hot sauce BAKED NEW ZEALAND MUSSELS - 10
stuffed with crab, baked in a spicy chili sauce, SEARED SESAME TUNA - 12
WOOD GRILLED JUMBO SHRIMP -11
then drizzled with sweet bbq sauce sushi grade tuna, thinly sliced and served with a
brushed with a Thai chili sauce
Japanese sesame dressing

~ SOUPS AND SALADS ~

SOUPS
Made fresh daily, your server will provide you with today’s selections
BLUE FIRE SALAD — 6
glazed pecans, dried cranberries, sliced apple, crumbled bleu cheese, chopped green onion, tossed with red and green leaf lettuce and a cranberry ginger dressing
SPINACH SALAD — 6
chopped egg and crumbled bacon, tossed with a sweet and sour dressing
ORIENTAL SALAD — 6
romaine lettuce, napa cabbage, red cabbage, shredded carrots, green onions, toasted almonds and ramen noodles, with a mango dressing

~ MAIN COURSE ~
PENNE SAN FRANCISCO — 17
penne tossed in a creamy Bolognese sauce
LUMP CRAB CAKES — 21
fresh lump crab, served with a spicy remoulade sauce
WOOD GRILLED MAINE LOBSTER — MKT
fresh, flown in daily
JUMBO SHRIMP & SCALLOPS — 23
sautéed with Cajun spices and served over smoked gouda grits
DOUBLE CUT PORK CHOP — 20
thick melt-in-your-mouth chop
FRESH ROASTED CHICKEN — 17
crispy and succulent
GROUPER OSCAR — 29
fresh grilled grouper, lightly blackened, topped with lump crab and grilled asparagus, then drizzled with hollandaise sauce
GRILLED SEA BASS — 29
seasoned with Cajun spices and drizzled with garlic butter, served over smoked gouda grits
COLORADO LAMB SHANK — 23
slow cooked until it’s falling off the bone
BLACK & BLEU CHICKEN — 17
fresh chicken breast, stuffed and topped with a bleu cheese and gorgonzola cream sauce
THE BIG, BAD & UGLY — 20
fresh chicken breast, topped with shaved ham, smoked provolone cheese, bbq ranch sauce, jalapenos and crispy onion strings
CENTER CUT SIRLOIN — 17
11 oz. USDA PREMIUM CHOICE, it’s close competition for the filet
RIBEYE — 28
16 oz. USDA PRIME
FILET — 33
tender 12 oz. cut with your choice of bleu cheese and gorgonzola cream sauce, béarnaise sauce or garlic butter sautéed mushrooms (7 oz. filet is also available - 26)
GAUCHO STEAK — 17
tender, juicy USDA PREMIUM CHOICE skirt steak marinated in chimichurri sauce, best quality if cooked medium rare to medium
KING OF STEAKS— 29
22 oz. USDA PREMIUM CHOICE porterhouse

~ SIDES ~
T w i c e Ba k e d P o t at o M a s he d Po t a to e s S w ee t Po t at o S o uf f l é Gr ille d Aspar a gus S a ut é ed Sp i n a c h & M us h r oo m s C o l la r d G r e en s

~ DESSERTS ~
Strawberry Cake — 6 Ice Cream Sandwich — 6 Cheesecake Cupcakes — 6 Fresh Berries in White Chocolate Cream Sauce — 7

864.254.6088 • *18 % gratuity added to parties of 8 or more • www.bluefiregrill.net