Blu On Park

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 DINNER •  LUNCH • BRUNCH •  BAR • DESSERT • HAPPY HOUR

Chilled Shellfish and Raw Bar

Oysters

mignonette, cocktail sauce and horseradish
3 ea.



Jumbo Shrimp Cocktail

19


Maine Lobster Cocktail

22



Shellfish (2), Grande Shellfish (4), BLU Shellfish Plateau (6)

55/110/160


First Courses


Classic Caesar Salad

romaine hearts, croutons, shaved parmesan, caesar dressing
add: Steak or Shrimp (9)
9


Mixed Lettuces Salad

artisanal lettuce, blueberries, lime and thyme vinaigrette
13



Brussels Salad

shaved brussels sprouts, pickled cranberries, cadied walnuts, dijon vinaigrette
13


Caprese Salad

fresh baby mozzarella, cherry heirloom tomato, extra virgin olive oil
13


The “Wedge”

baby iceberg, bacon lardon, heirloom tomato, gorgonzola vinaigrette
14


Roasted Beet Salad

gold & red beets, caramelized goat cheese, balsamic glaze
14


Salmon Tartare

Sriracha aioli, rice cake, avocado mousse
18



Burrata

sofrito, baby kale, garlic crostini
18


Tuna Poke

Hawaiian style tuna tartare, cucumber, baby radish, mango yuzu vinaigrette
22


Crab Cake

marinated jicama, apple salad, sauce remoulade
22


Hamachi Crudo

salmon pearls, yuzu vinaigrette
18



Beef Carpaccio

horseradish, remoulade, shaved parmesan, red peppers, capers, rainbow mixed salad, truffle oil
17


If you have a food allergy, please speak to the Chef, Manager or your Server. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

From the Sea

Maine Lobster

MP


Grilled Wild Salmon

baby white turnips, spaghetti squash, saffron clam broth
34


Sautéed Jumbo Tiger Shrimp

baby spinach, baked polenta, lemon-garlic
36


Herb Roasted Whole Branzino

lemon-oregano vinaigrette and haricot vert
38


Land & Sea

black sea bass, pork belly, cauliflower almond puree, pomegranate molasses
39


Wasabi Pea Tuna

wasabi pea crust Yellowfin Tuna, glass noodles, baby bok choy, sweet soy glaze
38


Kataifi Tofu (vegan entrée)

grilled vegetables, red pepper lemon grass broth
22



Meats


1/2 Murray’s Chicken

broccoli rabe, fingerling potato, rosemary jus
34


Short Ribs

4 hour braised, roasted root vegetables, celery root apple puree
38


Baby Lamb Chop

goat cheese macaroni, baby arugula
AP 25 / MC 48


Porterhouse* (for two or three or four)

50pp


New York Sirloin*

48


Ribeye*

49



Tomahawk* (for two)

99


Filet Mignon

52


Petite Filet Mignon

40


SAUCES

béarnaise, red wine, au Poivre. BLU steak
*USDA prime dry aged



Sides

baked potato. potato latkes. hand cut french fries.
asparagus. baked polenta. whipped potatoes. roasted mushrooms. potato wedges.
goat cheese mac. steamed broccoli.
fried haricot vert. pan roasted brussels.
creamed, sautéed, steamed spinach.

10







 

BLU ON PARK | 116 EAST 60TH STREET - NYC - 10022 | 646-893-0160 | WWW.BLUONPARK.COM

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