06/17/2026
The moment you've all been waiting for: some sneak peeks of this spring's BLUE Restaurant Menu Drop!
1: Last week we offered our featured Halibut Special... pan-seared halibut on a purée of asparagus and succotash topped with an heirloom tomato jam; we're sorry if you missed it (it was delicious!), but you'll just have to come into BLUE to find out this week's new special!
2: There's no better way to start your meal than with our Burrata Appetizer, served with black pepper honey, pickled cherries, Mandarin orange, Malden sea salt, and our wonderful house focaccia.
3: Our Robinhood Cove Oysters are fresh and currently sourced locally from Eros Oyster Farm in Georgetown! Oysters on the half-shell are served on a bed of blue salt (made with Maine's famous blueberries), with a spring onion mignonette and lemon.
4: Our most popular entrée is BLUE's Roasted Cod, served on a truffled pea purée, with roasted carrots, herbed fingerling potatoes, and topped with our house-made basil aioli.
5: Another favorite entrée is the Grilled NY Strip served with a port wine reduction, potato-celeriac purée, and grilled asparagus.
6: Our Lamb Meatballs are always a hit here, catering to a Mediterranean palate, served with mint tahini yogurt, feta, and pickled onions.
7: Last but not least, our classic Little Leaf Salad combines sweet blackberries with fresh basil, red onion, radish, feta, and lemon vinaigrette.
