Blue Coral

Name: Blue Coral
Address: 8990 University Center Ln., 92122, CA, 92122
Telephone: 858-453-2583

8990 University Center Ln., San Diego, CA 92122, US

• Monday: 5:00PM-10:00PM •Tuesday: 5:00PM-10:00PM •Wednesday: 5:00PM-10:00PM •Thursday: 5:00PM-10:00PM •Friday: 5:00PM-11:00PM •Saturday: 5:00PM-11:00PM •Sunday: 5:00PM-9:00PM •

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Details

Cuisine: Seafood
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

DINNER MENU

to start – chilled

tuna tartare

sashimi grade tuna with toasted pine nuts, crisp apple salad and paprika oil and crispy lavosh

shellfish trio

blue crab with our mustard sauce, king crab with horseradish cocktail sauce & ’louie style’ colossal shrimp

wild gulf prawn cocktail

with house made horseradish cocktail sauce

bloody mary oysters

today's fresh oyster selections on the 1/2 shell spiked with rain vodka bloody-mary sauce and fresh lime

yellowtail crudo

thinly-sliced and sushi grade with fresh blood orange vinaigrette, alaea salt and serrano chiles

vodka cured peppered salmon

with julienne vegetables and dill sweet mustard

blue coral’s atlantis

a sampling of our finest—oysters on the half shell, colossal shrimp cocktail, alaskan king crab, ’louie style’ shrimp and colorful array of dipping sauces

to start – hot

blue crab cake

pan-seared and served with roasted tomato aioli

crispy calamari

in a light buttermilk batter, served with lemon caper aioli and aromatic vinaigrette

almond shrimp

crispy fried shrimp with a duo of dipping sauces

baked goat cheese

roasted beet salad with fig vinegar & crispy lavosh

leaves & bowls

crab & shrimp louie

alaskan king crab and colossal shrimp tossed with baby greens, crisp iceberg, tomatoes in classic louie dressing

caesar salad

chopped romaine leaves, ciabatta croutons, white anchovies and classic caesar dressing

five baby greens

with hearts of palm, cherry tomatoes and white balsamic vinaigrette

white clam chowder

east coast style chowder with bacon, leeks and potatoes

maine lobster bisque

fresh lobster stock creamed with a touch of sherry

fins

seasonal salmon

simply grilled fillet with bernaise beurre blanc

petrale sole

golden battered and sauteed in chive butter with toasted almonds

pacific wild swordfish ‘oscar style’

grilled au poivre, coupled with steamed king crab legs and hollandaise

mahi mahi

alaea sea salt seasoned and grilled, served with lemon caper aioli

yellowfin tuna

seared rare and sliced with delicate chive butter sauce

arctic char

pan seared, crispy skin and served with citrus curry sauce

pacific wild swordfish

simply grilled, mojo verde marinade, roasted lemon and citrus-chili drizzle

chilean sea bass

baked in a parchment paper moon with fresh thyme and lemon in a fresh Mediterranean tomato broth

shells

shrimp scampi

butterflied wild gulf prawns sauteed with garlic, roasted tomatoes and fresh basil in a lemon butter sauce

king crab legs

in shell and steamed, served with drawn butter

blue coral cioppino

gulf shrimp, jumbo sea scallop, alskan king crab, manila clams, p.e.i. mussels and hand-cut fresh fish simmered in a zesty tomato broth

lobster en fuego

our house favorite "lounging lobster" on homemade chips. slowly baked with blue coral’s signature creamy fuego chile aioli

sea scallops

pan-seared and glazed with meyer lemon, honey and black pepper

tristan island lobster tails

cold water tails, seasoned with pimenton spice, slowly-baked and served with drawn butter

land & air

prime new york strip steak

16 oz. grilled and served with garlic-herb compound butter and balsamic-braised shallots

filet mignon

8 oz. center cut grilled with shiitake mushrooms and peppercorn demi-glace flavored hollandaise

kurabuta pork shank

slow-braised berkshire pork, apple cider demi-glace

free range chicken breast

house blend seasoned, garden fresh herbs & grilled. finished with a lemon vinaigrette

blue coral surf & turf

duet of petite filet with chimichurri butter & your favorite from the sea: | ~ shrimp scampi | ~ collossal lump crab cake | ~ alaskan king crab | ~ broiled tristan island lobster tail

accompany

grilled asparagus

fuji apple and blue cheese slaw

white truffled french fries

lobster mac n’ cheese

yukon gold mashed potatoes

goat cheese potatoes au gratin

roasted beet salad

grilled farmer’s market vegetables

swiss chard with pancetta

mushroom risotto

sweets

berries sabayon

chef's selection of fresh summer berries over our champagne sabayon, served with our buttery shortbread cookies

molten chocolate cake

a rich, warm scharfenberger semi-sweet chocolate ganache cake with butter shortbread cookies and vanilla bean ice cream

key lime cheesecake

classic key lime cheesecake on a crushed graham cracker crust topped with fresh whipped cream

espresso3

a trio of warm espresso-chocolate chunk cookies, espresso pot du crème & espresso ice cream

fresh tangerine crème brulee

our smooth custard all dressed up with fresh tangerine slices and three buttery shortbread cookies