WEEKEND LUNCH / BRUNCH MENU
Saturdays and Sundays 10am - 3pm
We strive to use only organic and sustainable
meats, seafood and vegetables raised the old fashion way,
with no pesticides or hormones
APPETIZERS
Grilled Baby Castroville Artichoke
with organic greens & caramelized onion aioli — 9
Chilean Surf Crab Cakes
with organic greens, vine ripe tomato relish
& fresh basil vinaigrette — 12
Bluewater Satays
shrimp, chicken & beef with spicy slaw paired
with three dipping sauces — 12
Filet “Sliders”
three mini filet burgers with shallots, blue
cheese,
roasted garlic & steak fries — 13
SALADS
Farmer’s market
organic mix greens tear drop tomatoes
& champagne dressing — 8
The Wedge
iceberg lettuce with apple wood smoked bacon
& Danish blue cheese dressing — 9
Romaine Heart Caesar
organic petite romaine hearts, parmesan, spicy Caesar
dressing
& roasted garlic
crosstie — 10
Add
grilled chicken breast — 6
garlic shrimp — 8
roasted salmon filet — 8
BRUNCH
Served with fresh fruit and Bluewater
hash browns
Classic Eggs Benedict
farm fresh poached eggs, grilled Canadian bacon,
on top of a toasted crostini and white truffle hollandaise
sauce — 11
Crab Cake Benedict
farm fresh poached eggs with white truffle hollandaise
sauce served over Chilean surf crab cakes — 14
Denver Omelet
three eggs, ham, bell peppers, with Tillamook cheddar
cheese — 12
Veggie Scramble
three scrambled eggs, tomato, green onion, olive, with
Mozzarella cheese - 11
Bluewater Breakfast
three scrambled eggs, spicy sausage, with smoked bacon
- 11
Sides
Spicy Sausage — 5
Smoked Bacon — 4
Fresh Fruit — 3
Hash Browns — 3
Toast — 2
SANDWICHES & BURGERS
Served with hand cut steak fries
Chilean Surf Crab Melt
Swiss cheese, tomato, onion & garlic mayo —15
Grilled Chicken Breast
apple wood smoked bacon, grilled onions, mushrooms & melted swiss — 14
Mike's BLT
apple wood smoked bacon, baby lettuce, garlic mayo & vine-ripe tomato — 12
Black Angus Burger
grilled to temp, caramelized onion, and onion aioli on a fresh backed Ciabatta bun — 12
Veggie Burger
onion aioli on a fresh baked Ciabatta bun —
10
Philly Cheese Steak
caramelized onion, mushrooms, Tillamook cheddar cheese, and onion aioli on a fresh backed Ciabatta bun — 13
Add
Cheddar — 1.50
~ Avocado — 2 ~ Bacon — 2
~ Blue Cheese — 1.50 ~ Jack Cheese
— 1.50 ~ Swiss Cheese — 1.50
STEAKS
Served with hand Bluewater potatoes &
your choice of sauce
Bone in Rib Eye 12 oz. — 27
Filet Mignon 8 oz. — 29
$5 split plate charge ~ 18% gratuity will be added to
parties of 6 or more.
