Blue Restaurant & Bar is a sophisticated restaurant that offers flavors from around the Mediterranean region. Executive Chef Gene Briggs has created a multicultural menu that will take your taste buds on a whirlwind tour. Prepare to experience a Moroccan Tagine, Whole Roasted Mediterranean Sea Bass or Tenderloin ala Blue. As you travel around the menu, you will be delighted with familiar dishes and excited by others you have yet to explore. Blue is designed to tempt all your senses. We also offer a 36-seat private dining room designed for everything from formal affairs to functional business meeting space. Complimentary valet parking available from 6 p.m. Validated parking in the Hearst Tower for two hours during the day and entire evening after 5 p.m.
Appetizer or Salad (choice of one)
Provencal Vegetable Soup - traditionally called Soup au Pistou; a rich summer vegetable soup finished with tiny pasta and a basil puree
Fisherman's Daughter Wild Shrimp and Cucumber Salad - chilled shrimp and strips of cucumber with a lemon dressing, served with a horseradish cream and a spicy tomato syrup
Tega Hills Mixed Greens Salad - pistachio tuile and goat cheese Boursin, roasted tomatoes and a Banyuls vinaigrette
Flat Bread - with prosciutto, fontina, red onion and fresh sage
Entrée (choice of one)
Alaskan Halibut with a Lobster Succotash - pan-seared, potato-crusted halibut over lobster, corn, fava beans and tomatoes in a creamy lobster broth
Roast Pork Tenderloin and Crisp Fresh Bacon - with an orange blossom honey glaze over creamy Anson Mills Parmesan grits and sautéed broccolini tops
Fettucini Carbonara - with pancetta and fresh English peas
Ashley Farms Chicken and Apricot Tagine - half semi-boneless chicken, slow-roasted with ras el hanout and a blend of apricots, dates, carrots, chickpeas, saffron potatoes and squash; served with cous cous and a fiery harrisa sauce