Brunch Menu
SIGNATURE BRUNCH COCKTAILS
SPECIALTY DRAFT 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

  • MIMOSA
    10
  • 24K MIMOSA
    17
  • BLOODY MARY
    12
    (substitute tequila or mezcal on request)
  • BLU SEASONAL BLACK TRUFFLE BLOODY MARY
    18
    (substitute tequila or mezcal on request)
  • BREAKFAST MARTINI
    17
    Bulleit Bourbon, orange marmalade, thyme, lemon, focaccia
  • OIL ON THE SKIN
    16
    Aperol, strawberry, grapefruit, prosecco
  • MEDITERRANEAN SEASIDE
    16
    Fort Hamilton Gin, mint, thyme, watermelon
  • CHOCOLATE INNOCENCE
    17
    Tito’s cacao, chocolate, Licor 43

SPECIALTY DRAFT COCKTAILS

Our signature cocktails on draft, carefully crafted in our bar laboratory

  • APEROL SPRITZ
    14
  • NEGRONI
    14
  • NOT A GUINNESS
    14
  • OLD FASHIONED
    14
  • MANHATTAN
    14
  • MARGARITA
    14
  • BLU & TONIC
    14

SUSHI

  • NORI “TACOS” 2 pc
    salmon & ikura 10 / 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
  • SMOKED SALMON TOWER
    49
    smoked salmon, pastrami salmon, smoked trout salad, toasted bagels, cream cheese, tomato, cucumber, lettuce, onions (all substitutions subject to charge)

HAUTE CAVIAR

1 oz, served with crispy potatoes, deviled eggs

  • D’OR BELGIAN OSETRA
    135
  • KALUGA
    115
  • SIBERIAN STURGEON
    94

RAW BAR

  • OYSTERS – EAST COAST
    4 ea
    minimum of 6pcs / lime-ponzu, jersey tomato relish
  • OYSTERS – WEST COAST
    4.5 ea
    minimum of 6pcs / lime-ponzu, jersey tomato relish
  • DRESSED LITTLENECK CLAMS
    19
    tomato-citrus, calabrian chili oil
  • JUMBO SHRIMP COCKTAIL
    22
    cocktail sauce
  • JUMBO LUMP CRABMEAT COCKTAIL
    29
    avocado-yuzu aïoli, orange dressing
  • SEAFOOD TOWERS
    65 / 110
    seasonal selection of chilled shellfish

EGGS & BRUNCH CLASSICS

  • RICOTTA STUFFED PANCAKES
    21
    blueberry compote, organic maple syrup
  • PANCAKE STACK
    21
    choice of: strawberry-rhubarb or bananas foster
  • VEGAN APRICOT STICKY BUN
    16
    almonds, lemon glaze
  • THE BLU’S WAY
    24
    halloumi cheese, soft scrambled eggs, tomato, pita
  • TRUFFLED MUSHROOM OMELETTE
    22
    white cheddar, egg whites, one yolk, salad
  • EGGS ON ARTICHOKE
    24
    poached eggs, pecorino, roasted tomato, bearnaise
  • AVOCADO TOAST
    23
    country sourdough, avocado layers, quinoa crunch
  • SMOKED SALMON SCRAMBLED EGGS
    24
    croissant, chives / add ½ oz caviar 55 add'l charge
  • STEAK & EGGS
    35
    6 oz. filet mignon, sunny-side up eggs, tater tots, watercress salad

IN A BOWL

  • VEGAN AÇAI & BERRY BOWL
    16
    bananas, chia seeds, kiwi, coconut
  • BLU’S CHOPPED SALAD
    21
    zucchini, chickpeas, olives, tomatoes, spicy salami, mozzarella, romaine / add chilled shrimp 13
  • JUMBO LUMP CRABMEAT & SHRIMP COBB SALAD
    29
    deviled eggs, bacon, tomatoes, corn, avocado, market greens
  • VEGAN COBB SALAD
    19
    tomatoes, quinoa, chickpeas, avocado, corn, vegan feta, mushroom “bacon”, lemon vinaigrette

ON A ROLL

  • BACON-EGG-N-CHEESE-ON-A-ROLL
    18
    classic kaiser roll, American cheese, ketchup, salt & vinegar chips
  • 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

  • RADIATORE (VEGAN)
    25
    spinach pasta, zucchini-basil pesto, pine nuts, vegan feta cheese
  • GNOCCHI
    27
    hand rolled, spicy vodka sauce, local ricotta
  • MAFALDINE CACIO E PEPE
    29
    soft egg, aged pecorino, black truffles
  • FILET MIGNON
    49
    8 oz, NE
  • STEAK FRITES
    45
    12 oz NY strip, hand-cut fries, au poivre
  • PRIME DELMONICO
    48
    12 oz, CA
  • BONE-IN PRIME STRIP
    65
    16 oz, ID

SIDES

  • THE BACON
    14
    thick cut bacon, molasses glaze
  • CRISPY BACON
    11
    crispy applewood bacon
  • CHICKEN SAUSAGES
    14
    brown butter-roasted
  • TRUFFLE FRENCH FRIES
    13
    truffle cream, pecorino
  • WAFFLE FRIES
    12
    spicy ketchup
  • WHIPPED POTATOES
    12
    parmesan crisp, chives
  • TRUFFLE CREAM SPINACH
    13
    black truffle
  • CRISPY CAULIFLOWER
    12
    spicy avocado aïoli
  • JUMBO ASPARAGUS
    13
    warm bacon vinaigrette

Executive Chef: JUAN CARLOS ORTEGA

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