Upcoming Events at The Blue Restaurant and Bar
Mon Dec 31, 5:00 PM - Mon Dec 31, 8:30 PM
The Blue Restaurant and Bar
526 Main Street, Islip, NY 11751
Community: South Shore
Description
Head to The Blue Restaurant and Bar to enjoy an Elegant Three Course Menu!
Event Details
NEW YEARS EVE MENU
Appetizers
Lobster Bisque Soup
Creamy Maine style
Short Rib Beggars Purse
Flakey pastry filled with tender short rib, eggplant, and pearl cous cous. Port wine reduction
Buratta
Tomatoes confit, crostini, basil oil and balsamic glaze
Anchor Salad
Quinoa, baby arugula, edamame, cherry tomatoes, roasted corn, black beans
Pomegranate seeds, toasted almonds tossed in a sweet chili vinaigrette
Shrimp Cocktail
Three colossal chilled shrimp with house-made cocktail sauce
(+5.00)
Entrée’s
Beef Wellington
Delicately prepared filet mignon with mushroom duxelle and prosciutto wrapped in pastry dough
Served over whipped Yukon gold potato and asparagus. Finished with a port wine reduction
NY Sirloin
14 oz steak served with truffle mashed potatoes and Haricot Vert
Finished with shitake cabernet demi
Add lobster tail (+25.00)
Bronzino Filet
Oven roasted Mediterranean fish with Italian parsley, capers, olives, tomatoes, garlic and olive oil
Fresh squeezed lemon juice and sea salt. Served with jasmine rice and rainbow carrots
Chicken Gismonda
Chicken coltelette pan seared over fresh spinach
Served with mushroom wine sauce and creamy polenta
Lobster Royale
Whole Maine lobster stuffed with jumbo lump crab meat and roasted red potatoes
French green beans. Lemon buerre blanc sauce
Crispy Skin Atlantic Salmon
Pan seared and served with sweet potato hash and bacon lardons
Whole grain mustard lemongrass gastrique
Dessert
Chocolate Decadence
Chocolate molten cake, chocolate gelato and hazelnut chocolate shake
Trio of Sorbet
Lemon, cherry and mango
Mascarpone Cheesecake
Silky smooth New York tribute
Topped with graham cracker crumble
Appetizers
Lobster Bisque Soup
Creamy Maine style
Short Rib Beggars Purse
Flakey pastry filled with tender short rib, eggplant, and pearl cous cous. Port wine reduction
Buratta
Tomatoes confit, crostini, basil oil and balsamic glaze
Anchor Salad
Quinoa, baby arugula, edamame, cherry tomatoes, roasted corn, black beans
Pomegranate seeds, toasted almonds tossed in a sweet chili vinaigrette
Shrimp Cocktail
Three colossal chilled shrimp with house-made cocktail sauce
(+5.00)
Entrée’s
Beef Wellington
Delicately prepared filet mignon with mushroom duxelle and prosciutto wrapped in pastry dough
Served over whipped Yukon gold potato and asparagus. Finished with a port wine reduction
NY Sirloin
14 oz steak served with truffle mashed potatoes and Haricot Vert
Finished with shitake cabernet demi
Add lobster tail (+25.00)
Bronzino Filet
Oven roasted Mediterranean fish with Italian parsley, capers, olives, tomatoes, garlic and olive oil
Fresh squeezed lemon juice and sea salt. Served with jasmine rice and rainbow carrots
Chicken Gismonda
Chicken coltelette pan seared over fresh spinach
Served with mushroom wine sauce and creamy polenta
Lobster Royale
Whole Maine lobster stuffed with jumbo lump crab meat and roasted red potatoes
French green beans. Lemon buerre blanc sauce
Crispy Skin Atlantic Salmon
Pan seared and served with sweet potato hash and bacon lardons
Whole grain mustard lemongrass gastrique
Dessert
Chocolate Decadence
Chocolate molten cake, chocolate gelato and hazelnut chocolate shake
Trio of Sorbet
Lemon, cherry and mango
Mascarpone Cheesecake
Silky smooth New York tribute
Topped with graham cracker crumble
