mary’s Chicken “Under a Brick” {23}Herb-crusted with parsley, rosemary, lemon-thyme and garlic, served with scalloped potatoes, grilled broccolini and asparagus

Angus New York Steak {34}Grilled and served with blue cheese butter, wilted spinach and scalloped potatoes

USDA Prime Top Sirloin {28}Grilled and served with scalloped potatoes, asparagus, charred grape tomato and garlic herb butter

Spicy Charred Edamame {6.5}Togarashi and lemon juicefire Grilled Artichoke {9.5}Split, grilled and served with pesto aioliBaked Crab & Artichoke Dip {14}Topped with grated Romano cheeseserved with corn tortilla chipsCalamari Fritti {15}Sweet chili sauce and cajun remoulade

*Ahi Tuna Poke {15}Diced ahi tuna, avocado, tomato, cucumber, cilantro, ginger, soy sauce, sesame and chili oil

maryland style Crabcakes {15.5}Remoulade, scallion oil and micro greensJumbo Prawn Cocktail {15.5}Housemade cocktail sauce

grilled spanish octopus {16.5}Potatoes, smoked paprika aioli and pickled onion*Seared Scallops with Roasted Jalapeño Aioli {16.5}Tomato oil, chopped cilantro and bacon*seafood ceviche Cocktail {14.5}Citrus marinated shrimp and white fish, tomato, avocado, cilantro and tortilla chips

DINNER{ Seafood at night, sailors’ delight }

spring 2020 | coronado

chef: albert serrano

idaho Trout Amandine {25.5}Crusted with toasted almonds and sautéed, served with scalloped potatoes and sautéed vegetables

Lemon Pepper Mahi Mahi {28.5}Sautéed with lemon pepper crust atop scalloped potatoes and sautéed spinach with a chili cilantro hollandaise

san francisco cioppino {28}A zesty marinara sauce, clams, mussels,crabmeat, shrimp, scallops and fish

Prawn Linguine {23}Grape tomatoes, basil, garlic and spicy tomato broth

*Pan-Seared Sea Scallops {29.5}Goat cheese grits, sweet corn, asparagus and chive oil

Rock Lobster Tail {48}11oz oven baked and served with drawn butter

Alaskan King Crab {58}1¼ lb steamed and split, served with drawn butter

Bluewater Burger {16.5}“An Aussie Classic!” Crispy onions, wild arugula, heirloom tomato, beet slice, with a fried eggAngus Cheeseburger {15.5}Traditional works, choice of cheese, with choice of housemade potato chips or french fries. Add bacon $1.Add bacon $1.

Steak & Lobster {60}Grilled 8oz Top Sirloin Steak and 11oz Rock Lobster Tail, served with scalloped potatoes, asparagus, and shallot herb butter

served with fresh coleslaw and choice of fries or housemade potato chips

Beer Battered Fish & Chips {19.5}

Panko fried Shrimp {22}

Fisherman’s Platter {24}Panko shrimp, sea scallops and beer battered fish

split plate charge $3.00. an optional 18% gratuity may be added to parties of 8 or more for your convenience.

*served raw or undercooked or may contain raw or undercooked ingredients. consuming raw shellfish or raw, undercooked meats, poultry, seafood or eggs may increase risk of foodborne illness.

FAMOUS HOUSEMADE

Seafood Louie Salad {19}Lettuce, tomatoes, cucumber, egg, avocado with San Francisco Louie dressing, red rock crab and bay shrimpcaesar salad {9.5} Romaine hearts, anchovy, fresh grated parmesan with housemade lemon caesar dressing WITH *AHI, SHRIMP, CHICKEN OR SALMON {18.5}

Magic Thai Salmon {18}Salmon, baby spinach, quinoa, tropical fruit salsa, zucchini, carrot, cabbage, red pepper, sesame seeds and herbed magic sauce

Garden Salad {8.5}Four lettuce mix with grape tomatoes, herb crouton and choice of dressingCrab & Avocado Salad {15}Arugula, mixed greens and vinaigretteWedge Salad with Bacon {10}Blue cheese dressing, grape tomatoes and red onion. Add bay shrimp $8.5Add bay shrimp $8.5

*Oysters on the Half  Shell {17}Ask your server for today’s selections

*Ponzu Sashimi Scallops {16.5}Wasabi aioli, wakame salad and pickled ginger

Oysters rockefeller {15}Four oysters, baked with creamed spinach, melted romano

Mussels with Spanish Chorizo {15.5}Black mussels, grape tomatoes, garlic, white wine and grilled bread

Steamer Pot of Clams {19.5}Steamed in white wine, garlic and butter

Combo Pot of Mussels & Clams {18.5}Steamed in white wine, garlic and butter

*Chilled seafood platter {34}Four oysters, four ponzu scallops and four shrimp

AWARDWINNING

Sanddabs, CA, Sautéed {18.5}

Rainbow Trout, Id {22}

Shrimp Skewer {20}

Shrimp & Scallop Skewer {24}

Scallop Skewer {28}

Mahi Mahi, Pacific {27.5}

Salmon, scottish {27}

Swordfish, pacific {29}

*Ahi Tuna, pacific {28.5}

halibut, ak {32}

We work with the Aquarium of the Pacific’s Seafood for the Future to provide quality seafood from responsible sources. Learn more at seafoodforthefuture.org

1) Tropical Fruit Salsa 2) Mediterranean Herb Chermoula 3) Chimichurri

Heirloom Tomato,Sautéed Seasonal Vegetables,Sautéed Spinach,Coleslaw, Green Rice,Scalloped Potatoes, Fries,Housemade Potato Chips

Grilled Baby Carrots/Thyme/Garlic blacksheep farms riverside, ca

Oven Roasted Fingerling Potatoes/Applewood Bacon/Italian Parsley weiser family farms, tehachapi, ca

Brussels Sprouts/Pancetta underwood farms, moorpark, ca

WARM & DELICIOUSsourdough bread

AL -YOU-CAN-EAT

can’t decide? try the half & half chowder

LOCAL’S TIP

java Mud Pie {8.5}

key lime pie {8.5} crÈme brûlée {8}

chocolate lava cake {9}

HANDCRAFTED

TREAT YOURSELF

Seasonal breaD puDDing {8}

TODAY’S FISH

our fish is cut on premise daily to meet our quality standards

@bluewatergrill #EatMoreSeafood

{CUP 6.75} {BOWL 9.25}

{CUP 6.75} {BOWL 9.25}

hermit crab viognier-marsanne, australia, ’17...$11.5 castle rock pinot noir, monterey, ’18...$10

chipotle blackened redfish {28}Red drum from the Gulf, chipotle dirty rice, sweet corn and avocado relish

shrimp & chicken gumbo {26}Shrimp, chicken and andouille sausage with okra, onions, peppers and celery, flavored with sassafras leaf over rice

NEW

HANDCRAFTED

Captain’s Mai Tai {13}Gosling's Black Seal and Gold Rum, Cruzan Coconut Rum, pineapple juice, lime, triple sec, almond and simple syrup SERVED IN A SOUVENIR ENAMEL MUG {16}

Napa gin and tonic {12.5}DamWelle Gin, Fever Tree Tonic, rosemary simple syrup, fresh orange juice, fresh lime juice and rosemary sprig served over ice

APPLE PIE OLD FASHIONED {12.5}Old Grand Dad 100 Bourbon, Liquid Alchemist Apple Syrup, Angostura Bitters, served over ice†American Mule {12.5}Blue Ice Vodka, Amaro Averna, ginger beer and fresh lime†Pilikia Margarita {12.5}Cuervo Tradicional Silver Tequila, De Kuyper Triple Sec, fresh lime juice, agave syrup, orange bitters†Cucumber Mojito {12.5}Myer’s Platinum Rum, fresh cucumber and mint, fresh lime juice and soda water

blackberry bourbon lemonade {12}Early Times Bourbon, fresh blackberries, fresh lemon juice, simple syrup and sparkling wine†Serrano Margarita {12.5}Cuervo Tradicional Silver Tequila, De Kuyper Triple Sec, fresh lime juice, splash of fresh orange, organic agave nectar and hand-crushed fresh serrano chili

Fisherman’s Mary {13}Blue Ice Vodka, housemade Bloody Mary mix, served with bamboo skewered shrimp, pimento stuffed olive, lime and pickled green bean

VINOTorre Di Luna Pinot Grigio, Italy, ’18 . . . . . . . . . .10 / 40

Kungfu Girl Riesling, Washington, ’18. . . . . . . . 10.5 / 42

Acrobat Pinot Gris, Oregon, ’17. . . . . . . . . . . . . . 10.5 / 42

Hermit Crab Viognier-Marsanne, Australia, ’17 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11.5 / 46

Trimbach Pinot Blanc, France, ’16 . . . . . . . . . . . .12.5 / 50

King Estate Pinot Gris, Oregon, ’17 . . . . . . . . . . . . . . . .40

Maso Poli Pinot Grigio, Italy, ’18 . . . . . . . . . . . . . . . . . . 42

Four Lanterns Viognier, Paso Robles, ’17 . . . . . . . . . . . 44

Coastal Vines, California, ’18. . . . . . . . . . . . . . . . . . . 9 / 36

Bianchi Sauvignon Blanc, Monterey, ’18 . . . . . 10.5 / 42

Oyster Bay, New Zealand, ’18 . . . . . . . . . . . . . . . 10.5 / 42

St. Supery, Napa, ’18 . . . . . . . . . . . . . . . . . . . . . . . . 11.5 / 46

Mirror, Napa, ’18 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 / 56

Duckhorn, Napa, ’18 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57

Michel Redde Sancerre, France, ’16 . . . . . . . . . . . . . . . . 63

Grand Cru, California, ’18 . . . . . . . . . . . . . . . . . . . . . 9 / 36

Color, California, ’16 . . . . . . . . . . . . . . . . . . . . . . . . 9.5 / 38

William Hill, Central Coast, ’18 . . . . . . . . . . . . . 10.5 / 42

Talbott Kali Hart “Estate Grown”, Monterey, ’17. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11.5 / 46

Tolosa No Oak, Central Coast, ’16 . . . . . . . . . . . 11.5 / 46

Cambria “Katherine’s Vineyard”, Santa Maria Valley, ’17 . . . . . . . . . . . . . . . . . . . . . . . 11.5 / 46

Trefethen, Napa, ’17 . . . . . . . . . . . . . . . . . . . . . . . . . .14.5 / 58 Rombauer, Carneros, ’18 . . . . . . . . . . . . . . . . . . . . . . . . . . 70

Cakebread, Napa, ’17 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75

Kistler “Les Noisetiers”, Sonoma Coast, ’17. . . . . . . . 95

Pahlmeyer, Napa, ’17. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 105

Sables d’Azur, Provence France, ’18 . . . . . . . . . . . . 10 /40

Quivira, Sonoma, ’19 . . . . . . . . . . . . . . . . . . . . . . . . 11.5 / 46

Margerum, Santa Barbara County, ’19 . . . . . . .12.5 / 50

Andrew Murray, Santa Ynez, ’18 . . . . . . . . . . . . . . . . . . 39

High Spot, 289 BlondeHigh Spot, 14 Mile PaleHigh Spot, 182 IPAPacifico

Mission Brewery HefeweizenPizza Port Sharkbite Red

Buckler (na)Coors Light

HeinekenModelo EspecialCrispin Cider

Alesmith Sublime LagerAlesmith .394 Pale AleCoronado Brewing Orange WitModern Times Orderville Hazy IPAStone Tangerine Express IPAAnchor Brewing PorterModern Times Black House Stout

Michelle Brut, Washington, NV . . . . . . . . . . . . . . . . 9 / 36

Ruffino Prosecco, Italy, NV . . . . . . . . . . . . . . . . . . 9.5 / 38

La Marca Prosecco, Italy, NV . . . . . . . . . . (187ml/split) 11

Roederer Brut, Anderson Valley, NV . . . . . . . . . . . . . . 42

Schramsberg Blanc de Blancs, Napa, ’16. . . . . . . . . . . 65

Veuve Clicquot “Yellow Label”, France, NV . . . . . . 115

San Pellegrino Sparkling 500ML {4}

Panna / San Pellegrino 1 LITRE {6.5}

Iced Tea, Lemonade, Sodas, Hot Tea and Coffee {3.75}

{4}Salted rim, beer, worcestershire, tabasco and lime

{5.5}Tequila, orange juice, black currant, lime and ginger beer

{5}Vodka, bloody mary mix, horseradish and lemon

Grand Cru, California, ’18 . . . . . . . . . . . . . . . . . . . . . 9 / 36

Castle Rock, Monterey, ’18 . . . . . . . . . . . . . . . . . . . . 10 / 40

Oyster Bay, New Zealand, ’18 . . . . . . . . . . . . . . . 10.5 / 42

La Crema, Monterey, ’17 . . . . . . . . . . . . . . . . . . . . . . 12 / 48

Babcock, Sta. Rita Hills, ’18 . . . . . . . . . . . . . . . . . .13.5 / 54

Carte Blanc, Russian River, ’16 . . . . . . . . . . . . . . . . . . . . 44

Adelsheim, Oregon, ’18 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

Gary Farrell, Russian River, ’16 . . . . . . . . . . . . . . . . . . . . 75

EnRoute,Russian River,'17. . . . . . . . . . . . . . . . . . . . . . . . . 92

Grand Cru, California, ’18 . . . . . . . . . . . . . . . . . . . . . 9 / 36

Red Rock, California, ’14 . . . . . . . . . . . . . . . . . . . . . . 10 / 40

J. Lohr, Paso Robles, ’17 . . . . . . . . . . . . . . . . . . . . . . . 11 / 44

Markham, Napa, ’16 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Rombauer, Carneros, ’16 . . . . . . . . . . . . . . . . . . . . . . . . . . 85

Duckhorn, Napa, ’17 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85

Grand Cru, California, ’17 . . . . . . . . . . . . . . . . . . . . . 9 / 36

Avalon, California, ’17 . . . . . . . . . . . . . . . . . . . . . . . . 10 / 40

Maddalena, Paso Robles, ’17. . . . . . . . . . . . . . . . . . 11.5 / 46

Napa Cellars, Napa, ’16. . . . . . . . . . . . . . . . . . . . . . . 17 / 68

Justin, Paso Robles, ’17 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

Flora Springs, Napa, ’16. . . . . . . . . . . . . . . . . . . . . . . . . . . 53

Daou Vineyards, Paso Robles, ’17 . . . . . . . . . . . . . . . . . . 63

Jordan, Alexander Valley, ’15 . . . . . . . . . . . . . . . . . . . . . . 95

Joseph Phelps, Napa, ’16 . . . . . . . . . . . . . . . . . . . . . . . . . 105

Nickel & Nickel, Branding Iron Vineyard, '16 . . . . . 152

Nickel & Nickel, State Ranch Vineyard, '17 . . . . . . . 152

Silver Oak, Napa, ’14 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 150

Latido Malbec, Mendoza Argentina, ’18 . . . . . 10.5 / 42

Raymond Collection, CA, ’18 . . . . . . . . . . . . . . . . . 9.5 / 40

Gagliole “Rubiolo” Chianti Classico, Italy, ’17. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13.5 / 54

Fallbrook Bordeaux, Fallbrook California, ’16 . . . . . . . . . . . . . . . . . . . . .14.5 / 58

J. Lohr Pure Paso, Paso Robles, ’17. . . . . . . . . . . .16.5 / 66

Seghesio Zinfandel, Sonoma, ’17 . . . . . . . . . . . . . . . . . . 43

The Prisoner, Napa Valley ’18. . . . . . . . . . . . . . . . . . . . . . 64

Duckhorn “Paraduxx”, Napa, ’16. . . . . . . . . . . . . . . . . . 79

BREWSKIS

water will be served on a request only basis to comply with rules passed by the state of california

BOTTOM’S UP

{6.5}

{6.5}

{7.5}

{6}

{5}

{ From local favorites to world renowned vineyards, we bring the best of the best in wines for your pleasure }

all cocktails are individually made with housemade sour mix and organic agave nectar. †available “skinny”

@bluewatergrill

#EatMoreSeafood

three 5oz sampleshigh spot beer flight {7}

Classic Spanish Sangria GLASS {9.5} / LITRE {30}JOYA White & Red Sangria, served over ice with seasonal fruit

reserve a spot at our restaurant for your next party or event

bluewatergrill.com | 619 435 0155