Blue Restaurant & Bar

Name: Blue Restaurant & Bar
Address: 214 N. Tryon St., 28202, NC, 28202
Telephone: 704-927-2583

214 N. Tryon St., Charlotte, NC 28202, 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 •

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Details

Cuisine: Mediterranean
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

DINNER

Appetizers

Galette de Crabe et Homard: France

Provence style lobster and crab cakes finished with basil oil and a citrus beurre blanc.

Jumbo Diver Scallops: Italy

Award Winning Best Appetizer—2004 Taste of the Nation Wrapped in prosciutto and served over a fava bean puree with a lemon marmalade.

Prince Edward Island Mussels: France

Steamed in white wine, garlic and fresh herbs, served with crisp baguette and a saffron aioli.

Crispy Calamari: North Africa

Chickpea flour crusted and topped with a charmoula aioli, green onions and spicy house made peppers.

Kobe Beef Kofta: Egypt

Aromatic spiced ground Kobe skewers, grilled and served with marinated cucumbers, mint yogurt and grilled pita.

Chicken Bisteeya: Morocco

Traditional Moroccan dish using locally grown Poulet Rouge chickens braised with aromatic spices and almonds, wrapped in a crispy pastry shell.

Robiolla Cheese and Caramelized Onion Pizza: Italy

With fresh herbs, bacon lardon and drizzled with white truffle oil.

Hudson Valley Foie Gras: France

Pan seared and served over an Anjou pear and orange blossom honey tart. Topped with a red wine jus and huckleberry preserves.

Flavors of the Mediterranean

Tapenade, Baba Ghanoush, and traditional Hummus, with a white bean and Parmigiano- Reggiano salad and Dolmades served with warm pita, Greek olives, roasted peppers and olive oil.

Mid Courses and Salads

Ribolitta: Italy

A traditional Tuscan white bean and vegetable soup, thickened with Italian bread and topped with extra virgin olive oil and Parmigiano-Reggiano.

Charcuterie Plate: France

Assorted terrines, pates and cured meats, served with fresh bread and traditional accompaniments.

Grilled Chicken Souvlaki: Greece

Over a spinach and feta salad, with oranges, red onion, pine nuts, kalamata olives and an orange blossom dressing.

Gnocchi: Italy

With a slow cooked pork shoulder and Cremini mushroom ragu.

Tega Hills Farm Mixed Greens Salad

With a pistachio touile and goat cheese boursion, roasted tomatoes and a banyuls vinaigrette.

Poached Pear and Baby Arugula Salad: Italy

With spiced walnuts, Gorgonzola dolce and a Chianti reduction.

Mediterranean Salad

Chopped romaine and crisp vegetables with olives, peppadew peppers and quail eggs tossed with a creamy lemon parmesan dressing and served with crisp herb lavash.

Cheese Selections

Spain

| Cabrales | Zamarano

France

| Gaperon | Morbier

Italy

| Gorgonzola Dolce

Domestic

| Sweetgrass Thomasville Tome

Traditional Entrees

Lamb Tagine: Morocco

Slow cooked lamb shank simmered with Ras el Hanout and a blend of apricots, dates, carrots, beets and saffron potatoes. | “Charlotte Taste Magazine” Suggested wine: 2003 Domaine Lazaret, Chateauneuf-du-Pape

Duo of Wild Boar: Italy

Grilled tenderloin and crepinette of shoulder braised with porcini mushrooms over chestnut risotto, served with rainbow Swiss chard and huckleberry marmalade.

Whole Roasted Mediterranean Sea Bass: Greece

American Heart Association 1st Place Winner Whole roasted Bronzini with fresh herbs, artichokes and pear tomatoes, served with lemon, spinach and orzo pasta.

Beef Tenderloin ala Blue: Charlotte NC

Pan seared filet topped with creamy gorgonzola dolce, served with sweet onion marmalade and a pancetta and green pea risotto.

Buffalo Ricotta and Baby Spinach Ravioli: Italy

With sautéed fresh tomatoes and basil, finished with extra virgin lemon olive oil and sprinkled with fennel pollen.

Grilled and Spiced Moroccan Steak: Morocco

Grilled Flat Iron steak dusted with Moroccan spices, served on mashed chickpeas with ginger and extra virgin olive oil, small arugula and orange salad with a pomegranate jus.

Seared Greek Shrimp: Greece

Sauteed shrimp with a toasted almond rice pilaf, sauce of tomatoes, onions and Retsina, served with wilted spinach and feta cheese.

Seasonal Special Entrées

Pan Seared Black Grouper

Over a Maine lobster and pumpkin orzo with garlic sautéed spinach and toasted pumpkin seeds.

Chianti Braised Pork “Ossobucco”

Served with a Yukon Gold potato and swiss chard torta in glazed baby carrots, finished with reduced braising juices and gremoulata.

Dry Aged Certified Angus Beef Ribeye

Rubbed with garlic, grilled and served with fingerling potatoes crushed with extra virgin arbequina olive oil and sea salt, Catalan style chard and a Tempranillo jus.

Pomegranate Glazed Lamb Loin

Over roasted sweet potatoes, harivot vert with Applewood bacon and an orange scented demi-glaze.

Jumbo Maine Sea Scallops with a Dijon Mustard Crust

Over crushed potatoes and salsify with braised winter greens.

Roasted Portabello Mushroom Over Butternut Squash Risotto

Roasted Portobello mushroom stuffed with charred sweet onions and goat cheese boursion over butternut squash risotto, truffled leeks and micro sage.

Sides

Crushed Fingerlings with Arbequina olive oil and Sea Salt

Sweet Pea and Pancetta Risotto

Toasted Almond Rice Pilaf

Anson Mills Creamy Polenta

Haricot Vert

Ginger and Tomato Cous Cous

Desserts

Pistachio and Roasted Pear Baklava

With Cardamon and Saffron Mascarspone.

Trio of Custards

Spiced Pumpkin Panna Cotta, Grand Marnier Creme Brulee, Lavender Creme Caramel flan.

Cake di Chocolate

With a warm molten center, accompanied by vanilla ice cream.

Spiced Pumpkin Cake

With Cinnamon Cream Cheese topping and a Tahini Caramel Sauce.

Fresh Berries

Presented in a Puff Pastry Shell with Pastry Cream.

Banana Cheesecake

With macadamia nut crust, caramelized bananas and a milk chocolate sauce.

Chocolate Tasting

Pastry Chef Majid Amoorpour's daily selections.

Mediterranean Cheese Selections

| Spain | France | Italy | Domestic