Brunch Menu
SIGNATURE BRUNCH COCKTAILS
CLASSIC COCKTAILS
SUSHI
HAUTE CAVIAR
RAW BAR
EGGS & BRUNCH CLASSICS
IN A BOWL
ON A ROLL
PASTA & STEAKS
SIDES

SIGNATURE BRUNCH COCKTAILS

Concept & Beverage Director: JLB JEREMY LE BLANCHE

  • THE BOTANICAL MOJITO
    15
    Bacardi Spiced, fresh mint, fresh thyme, violet liquor, lime juice
  • WASABI MARGARITA
    15
    Patron Silver, triple sec, passion fruit, wasabi, lime

CLASSIC COCKTAILS

  • MIMOSA
    10
  • BLOODY MARY
    12
    (substitute tequila or mezcal on request)
  • BELLINI
    14
    peach purée, peach schnapps, prosecco

SUSHI

  • NORI “TACOS” 2 pc
    salmon & ikura 12 / bluefin tuna & spicy aïoli 12 / bbq eel 11 / hamachi & avocado 12 / Japanese A5 wagyu 20 / toro & kaluga 20
  • RICE CAKES
    19
    spicy tuna, tobiko, avocado
  • THE BLU ROLL
    26
    bluefin toro, spicy lobster, avocado
  • THE WEEHAWKEN ROLL
    24
    spicy hamachi, hokkaido scallops, ichimi potato crunch
  • THE LINCOLN HARBOR ROLL
    25
    bluefin tuna, spicy king crab, avocado, wasabi-yuzu

HAUTE CAVIAR

1 oz, served with crispy potatoes, deviled eggs

  • D’OR BELGIAN OSETRA
    137
  • KALUGA
    120
  • SIBERIAN STURGEON
    97

RAW BAR

  • OYSTERS – EAST COAST
    4 ea
    minimum of 6pcs / lime-ponzu, jersey tomato relish
  • OYSTERS – WEST COAST
    6 ea
    minimum of 6pcs / lime-ponzu, jersey tomato relish
  • HAMACHI CRUDO
    21
    avocado leche de tigre, cucumber, serrano
  • JUMBO SHRIMP COCKTAIL
    23
    cocktail sauce
  • COLOSSAL CRABMEAT COCKTAIL
    39
    lump crabmeat, truffle aioli, chives, lemon
  • SEAFOOD TOWERS
    66 / 195
    seasonal selection of chilled shellfish
  • BLU’S SIGNATURE EAST COAST OYSTERS
    24
    tomato vinaigrette, meyer lemon, cucumber

EGGS & BRUNCH CLASSICS

  • RICOTTA STUFFED PANCAKES
    21
    blueberry compote, organic maple syrup
  • APPLE-PUMPKIN PANCAKES
    19
    cranberry, mascarpone, pumpkin seeds
  • TRUFFLED SCRAMBLED EGGS ON TOAST
    23
    sottocenere cheese, baby arugula
  • SHORT RIB HASH & SUNNYSIDE EGGS
    22
    red wine braised short ribs, tater tots, celery root
  • TRUFFLED MUSHROOM OMELETTE
    22
    white cheddar, egg whites, one yolk, salad
  • SMOKED SALMON CREPE TART
    23
    lemon, cream cheese, dill
  • AVOCADO TOAST
    23
    country sourdough, avocado layers, quinoa crunch
  • STEAK FRITES
    45
    10oz ribeye, hand-cut fries, au poivre
  • STEAK & EGGS
    35
    6 oz. filet mignon, sunny-side up eggs, tater tots

IN A BOWL

  • BLU’S WEDGE SALAD
    19
    glazed bacon | tomatoes | crispy shallots | blue cheese
  • BABY GEM LETTUCE CAESAR SALAD
    19
    deviled eggs, classic caesar dressing, brioche croutons / add chilled shrimp 10
  • JUMBO LUMP CRABMEAT & SHRIMP COBB SALAD
    29
    deviled eggs, bacon, tomatoes, corn, avocado, market greens

ON A ROLL

  • SPICY VODKA CHICKEN PARM SANDWICH
    23
    ciabatta, fresh mozzarella, waffle fries
  • CRISPY CHICKEN SANDWICH
    23
    brioche bread, pickles, secret sauce, bibb lettuce, waffle fries
  • LOBSTER ROLL
    36
    butter warm lobster, tarragon, toasted roll, lettuce, tomato, waffle fries
  • BLU’S BURGER
    29
    sunny-side up egg, white cheddar, bacon, tomato jam, hand-cut fries

PASTA & STEAKS

  • GNOCCHI
    29
    hand rolled, spicy vodka sauce, local ricotta
  • BOLOGNESE
    32
    rigatoni, wagyu & prime blend, pecorino, chili
  • FILET MIGNON
    50
    8 oz, NE
  • BONE-IN PRIME STRIP
    65
    16 oz, ID
  • PRIME DELMONICO
    48
    12 oz, CA
  • JAPANESE A5 WAGYU
    35/oz
    Kagawa Prefecture (3 oz minimum)

SIDES

  • CRISPY BACON
    11
    crispy applewood bacon
  • CHICKEN SAUSAGES
    14
    brown butter-roasted
  • TRUFFLE FRENCH FRIES
    13
    truffle cream, pecorino
  • WAFFLE FRIES
    12
    spicy ketchup
  • TRUFFLE CREAMED SPINACH
    13
    black truffle
  • CRISPY CAULIFLOWER
    12
    spicy avocado aïoli
  • WARM MINI CHEDDAR CORNBREAD MUFFINS
    14
    strawberry butter, truffle honey

Executive Chef: JUAN CARLOS ORTEGA

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.