Lunch $15
(Choose one item from each course)

Hot Fresh Sourdough Bread & Butter

First Course

A cup of New England Chowder
 ~
Manhattan Clam Chowder
 ~
Garden salad

Second Course

“Entree of the Day”
Our chef’s special entree of the day-ask your server!

Filet of Tilapia
Pan seared with a Lemon Caper Beurre Blanc, fresh seasonal vegetables & mashed potato

Beer Battered Fish & Chips
with french fries, cole slaw and house made tartar sauce

Grilled or Baja Style Fish Tacos
Choose Swordfish, Ahi Tuna or Fried Cod with french fries

Angus Burger
Lettuce, tomato, pickle, choice of cheese with french fries

Shrimp Louie Salad
Shrimp atop mixed greens with tomato, cucumber, avocado, chopped egg and Louie Dressing

Lunch $20
(Choose one item from each course)

Hot Fresh Sourdough Bread & Butter

Beverage
Choose One
Soft Beverage, Draft Beer or House Wine

First Course

A cup of New England or Manhattan Clam Chowder
~
Lobster Bisque
~
Garden salad

Second Course

Filet of Tilapia
Pan seared with a Lemon Caper Beurre Blanc, fresh seasonal vegetables & mashed potato

Beer Battered Fish & Chips
with french fries, cole slaw and house made tartar sauce

Blackened Fish Tacos or Fish Burrito

Angus Burger
Our delicious Angus Beef Cheeseburger w/ french fries and cole slaw

Southwest Chicken Sandwich
with fries

Shrimp Louie Salad
Shrimp atop mixed greens with tomato, cucumber, avocado, chopped egg and Louie Dressing

Dinner $30
(choose one item from each course)

Hot Fresh Sourdough Bread & Butter

Includes a glass of our house wine,
draft beer, or soft beverage

First Course

A cup of New England Chowder or Manhattan Clam Chowder
~
Lobster Bisque
~
Garden Salad

Second Course

“Entree of the Day”
Our chef’s special entree of the day-ask your server!

Filet of Mahi Mahi
Grilled and served with fresh seasonal vegetables & mashed potato

Filet of Slamon
Grilled and served with fresh spinach & dill rice

San Francisco Style Cioppino
Fresh fish, clams, mussels, shrimp, scallops & crab in a spicy tomato broth with garlic bread

Chicken Paillard
Pounded chicken breast seared with a reduction of lemon juice, olive oil, capers and white wine with arugula and grape tomatoes

Tenderloin Tips
Seasoned and char-grilled served over mashed potatoes with a red pepper and onion dijon jus

Shrimp with Basil and Roasted Tomato
Pan seared shrimp with linguine pasta, fresh basil, chive oil, garlic & tomatoes

Bow Tie Pasta
Porcini mushroom cream sauce with scallops & shrimp.

Third Course

Brioche Bread Pudding
with Golden Raisins and Bourbon Sauce
or
Vanilla Ice Cream with Hot Fudge

Dinner
(Choose one item from each course)

Choice of House wine, Beer or Soft Beverage

First Course

A cup of New England or Manhattan Clam Chowder
~
Lobster Bisque
~
Garden or Caesar Salad

Second Course

Filet of Petrale Sole
with lemon caper beurre blanc and two sides

Pacific Mahi Mahi
Simply Grilled OR Blackened and served over mashed potato with a chili hollandaise sauce

Atlantic Salmon
Simply Grilled or Blackened with choice of two sides

San Francisco Style Cioppino
Shrimp, scallops, fish, mussels, clams and crabmeat in a spicy tomato broth

Provencale Style Bouillabaisse
Shrimp, scallops, fish, mussels, clams and crabmeat in a saffron infused broth with pernod

Free Range Chicken Breast
with a thyme beurre blanc

Shrimp with Basil & Roasted Tomato
Pan seared shrimp with linguine pasta, fresh basil, garlic, chive oil & roasted tomatoes

Bow Tie Pasta
with Shrimp, Scallops & Porcini Mushroom Cream

Dessert

Bluewater Bread Pudding
~
Vanilla Ice Cream with Hot Fudge

Chef Brian Hirsty

Question: How long have you been a chef?
Answer:  I’ve been a chef at some level for more than 25 years. 

Question: How long have you been at this restaurant?
Answer:  I’ve been the Bluewater Grill executive chef since the first restaurant opened in Newport’s Cannery Village in 1996. During this time, I’ve opened new locations in Redondo Beach, Tustin and Phoenix, and created hundreds of fresh seafood dishes and house specialties. I’m also proud of the fact that I’ve converted tens of thousands of first-time customers into diehard Bluewater Grill loyalists.

Question: Who or what inspired you to become a chef?
Answer:   As a young boy growing up along the Southern California coast, I used to wake up before dawn to hang out with the local fishermen as they brought in the day’s catch.  By the age of nine, I was cooking these same fish using recipes I got from the Joy of Cooking cookbook  And by ten, I was proclaimed a chef – if only by my brother.

Question: What do you enjoy most about your profession?
Answer:  Creating dishes and mastering regional specialties to thrill our customers.

Question: When you’re not in the kitchen what are you doing?
Answer:  Camping and fishing with my family.

Question: What is your most popular dish?
Answer:  Bluewater Grill’s signature San Francisco Style Cioppino

Question: Your last meal on Earth would be??
Answer:  Our New England Clambake, which includes Maine Lobster, Steamed Clams, Corn on the Cobb and all the fixings.

Question: What's your favorite item on the Restaurant Week Menu?
Answer:  I am very proud of my Provencale Style Bouillabaisse