Deep Blue

Name: Deep Blue
Address: 111 W. 11th St., 19801, DE, 19801
Telephone: 302-777-2040

111 W. 11th St., Wilmington, DE 19801, US

• Monday: 11:30AM-10:00PM •Tuesday: 11:30AM-10:00PM •Wednesday: 11:30AM-10:00PM •Thursday: 11:30AM-11:00PM •Friday: 11:30AM-11:00PM •Saturday: 5:00PM-11:00PM •

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Details

Cuisine: Seafood
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

LUNCH

STARTERS/ SALADS

Deep Blue’s Spring Chowder

Lobster broth, shrimp, scallops, grilled focaccia

Grilled Octopus

Warm Pacific octopus with fermented black beans, Asian daikon slaw, ginger oil

Seafood Spring Rolls

Crispy wrapped lobster, shrimp, and crab, cucumber mint salad, wasabi aioli, sweet Thai chile sauce

Crab Ravioli

Ravioli filled with claw, back fin and ricotta cheese, sauteed artichokes, lemon tarragon butter sauce

Fried Calamari

Spicy cornmeal crusted squid, jalapeno curry aioli

Mixed Field Greens

Shaved fennel, julienne apples, aged goat cheese, toasted almonds, apple honey vinaigrette

Baby Arugula

Vermouth marinated mushrooms, crispy Prosciutto, toasted pine nuts, warm goat cheese dressing

Romaine Hearts

Crisp hearts of romaine, toasted parmesan crostini, creamy parmesan dressing

SANDWICHES

Tuna Burger

Ahi tuna, scallion, and tamari soy, Kaiser roll with lettuce, tomato, and red onion

Open Faced Crab Sandwich

Jumbo lump crab cake, melted jack cheese, tomato, cole slaw and fries

Ground Beef Sirloin Burger

Grilled lean sirloin, sharp cheddar, lettuce, tomato and onion, fries and coleslaw

Smoked Salmon Club

Scottish smoked salmon, butter lettuce, sliced tomato, smoked bacon, pea shoots, mixed green salad, whiskey mustard vinaigrette

The Hollywood Fish Burrito

Deep fried ling cod, pico de gallo, queso fresco, avocado, black beans, fried plantain chips, trio of salsas

ENTRÉE SALADS

Calamari Caesar

Crisp hearts of romaine, toasted parmesan crostini, creamy parmesan dressing

Grilled Boneless Chicken Breast

Baby arugula, crispy prosciutto, toasted pine nuts, warm goat cheese dressing

Tuna Niçoise

Grilled yellow fin tuna, mixed greens, haricot verts, Niçoise olives, tomato, red onion, hardboiled egg, roasted shallot balsamic vinaigrette

ENTRÉES

Pan Seared Diver Sea Scallops

Sauteed wild rice, wilted baby spinach, roasted red pepper salad, creamy avocado sauce

Deep Blue’s Crab Cakes

Lobster pomme puree, haricot verts apple salad, sorrel cream sauce

Grilled Swordfish

Achiote paste, fried plantain & tomato hash, light chorizo broth

Crispy Local Striped Bass

Beluga lentils, braised Belgian endive, arugula coulis

8 oz. New York Strip Steak

Center-cut steak, pommes frites, haricot verts, bleu cheese butter, veal demi glace

Free Range Organic Chicken

Pan roasted breast, asparagus risotto, sautéed wild mushrooms, truffle jus

Crab Ravioli

Ravioli filled with claw, backfin, and ricotta cheese, sautéed artichokes, lemon tarragon butter sauce

DINNER

SMALL DISHES

Deep Blue’s Spring Chowder

Lobster broth, shrimp, scallops, grilled focaccia

Crab Ravioli

Ravioli filled with claw, back fin and ricotta cheese, sautéed artichokes, lemon tarragon butter sauce

Phyllo Crusted Camembert Cheese

Red wine poached pear, sun dried cherries, local micro greens, shallot confit & vanilla vinaigrette

Grilled Octopus

Warm Pacific octopus with fermented black beans, Asian daikon slaw, ginger oil

Crispy Fried Calamari

Spicy cornmeal crusted squid, jalapeno curry aioli

Seafood Spring Rolls

Crispy wrapped lobster, shrimp, and crab, cucumber mint salad, wasabi aioli, sweet Thai chile sauce

Saku Tuna Tartare

Avocado mousse, pineapple chile nage, red and green tobiko caviar, fried wonton

SALADS

Mixed Field Greens

Shaved fennel, julienne apples, aged goat cheese, toasted almonds, apple honey vinaigrette

Romaine Hearts

Crisp hearts of romaine, toasted parmesan crostini, creamy parmesan dressing

Baby Arugula

Vermouth marinated mushrooms, crispy prosciutto, toasted pine nuts, warm goat cheese dressing

Jonah Crab Salad

Red onions, avocado, crispy fried tortilla strips, seasonal fruit, micro basil, mango vinaigrette

ENTRÉES

Chinese “Five Spice” Ahi Tuna

Wasabi mashed potatoes, stir-fried Chinese vegetables, spinach wasabi emulsion

Crispy Local Striped Bass

Truffle French lentils, braised Belgian endive, arugula coulis

Crab Ravioli

Ravioli filled with claw, back fin and ricotta cheese, artichoke salad, lemon tarragon butter

Grilled Swordfish

Achiote paste, fried plantain & tomato hash, light chorizo broth

Pan Roasted Wild Halibut

Israeli couscous, preserved lemons, crushed pistachios, sautéed broccoli raab, pinot noir reduction

Grilled Idaho Brook Trout

Arugula scented jasmine rice, grilled fennel & red onion, spiced carrot reduction

Pan Seared Diver Sea Scallops

Sautéed wild rice, wilted baby spinach, red pepper salad, creamy avocado sauce

Grilled Arctic Char

Parmesan prosciutto risotto, grilled asparagus, roasted chicken jus

Deep Blue’s Crab Cakes

Lobster pomme puree, haricot verts apple salad, sorrel cream sauce

Grilled Veal Tenderloin

Sour cherry risotto, pearl onion and asparagus, gremolata, thyme veal jus

Free Range Organic Chicken

Pan roasted breast, wild asparagus truffle risotto, sautéed mushrooms, truffle jus

8oz. New York Strip Steak

Roasted garlic mashed potatoes, grilled spring vegetables, bleu cheese butter, veal demi glace | Available in 12 or 16oz. cuts

Desserts

Roasted Banana Cheesecake

Chocolate mousse, caramel sauce

Valrhona Chocolate Truffle Cake

Warm bittersweet chocolate cake, truffle center, and vanilla bean gelato

Nocello Crème Brûlee

Traditional French custard with a layer of crispy caramel

Peach and Blueberry Tart

Served warm with cinnamon crème fraiche

Key Lime Tart

With whipped cream and lime candy

Deep Blue Ice Cream

Small-batch ice creams made fresh daily

Sorbet

Small-batches made fresh daily

Pre-Theater Menu

SMALL DISHES

Today’s Soup

Warm Cheese and Truffle Tart

Coach Farm goat cheese in a flaky tart with walnuts, caramelized shallots, and white truffle oil; tomato-shallot relish

Smoked Salmon

Drizzled with extra-virgin olive and lime juice, topped with Hawaiian sea salt and a salad of baby arugula and mushrooms

Baby Spinach and Arugula

With roasted figs, goat cheese, candied pecans and crispy Prosciutto in sherry vinaigrette

Mixed Salad Greens

With balsamic vinaigrette and cherry tomatoes

ENTRÉES

Crab Ravioli

Ravioli filled with claw, back fin and ricotta cheese in a lobster, brandy cream sauce

Diver Sea Scallops

Pan-seared with a ragout of lobster, sweet corn, and oyster mushrooms in a shellfish pan sauce with basil mashed potatoes

Grilled Idaho Brook Trout

Served over a warm salad of asparagus, lentils, walnuts, green beans, and tomato with a honey Dijon dressing

Free Range Organic Chicken

Organic chicken breast pan roasted with rosemary and exotic mushrooms over roasted garlic mashed potatoes in a sauce of Cognac and white wine

DESSERTS

Carrot Cake

Filled with cream cheese icing, topped with milk chocolate ganache with a ginger and cinnamon angliase

Crème Brûlée

Deep Blue Ice Cream

Small-batch ice creams made fresh daily

From The Raw Bar

Oysters On The Half-Shell

Served with Cucumber Mignonette, Wasabi Cocktail Sauce and Lemon Wedge

“New Style” Sashimi

Sushi-grade fish prepared in the Japanese tradition with a contemporary flair

Saku Tuna

Diced raw tuna with avocado, cilantro, red onion, cucumber, daikon, grilled scallion in a miso-soy marinade

Sunomono

Wakame seaweed salad and cucumber dressed with sesame, tobiko and ponzu

Grilled Octopus and Shrimp

Tender octopus in a tangy garlicand lime marinade

Tuna Carpaccio

Paper-thin saku tuna brushed with ponzu and topped with mango, scallion, cilantro, red onion, pineapple and a dash of sea salt

Deep Blue Shrimp Cocktail

Steamed South American shrimp with wasabi cocktail sauce, romaine and crisp sesame won-tons

Deep Blue “Grand Sampler”

Recommended for four or more persons Twelve oysters on the half-shell, eight little neck clams, new-style sashimi, sunomono with crab, grilled octopus and shrimp salad, a sampling of Iranian osetra caviar and Japanese tobikos, eight chilled shrimp cocktail and crispy sesame won-tons; served with cucumber mignonette, wasabi cocktail sauce and lemon wedges