Bluefish Kitchen + Bar Menu

Warm Smoked Fish Dip

House-smoked salmon and white fish, seasoned and baked, topped with melted Gruyere cheese with crostinis

Smoked Salmon Deviled Eggs

Farm eggs, smoked salmon mousse, caviar

Bruschetta

Vine ripe tomato, fresh mozzarella, olive oil, on roasted garlic bread, balsamic reduction, topped with basil chiffonade

Mussels Mariniere

One pound of steamed blue shell mussels in garlic, wine, and herb broth, with fresh baked French bread

Baked Artichoke and Spinach Spread

Artichoke and spinach in a creamy cheese spread with crostinis

Smoked Whitefish Cakes

Four smoked whitefish cakes, remoulade, and dill aioli

Bacon Loaded Pierogi

Four potato pierogis, pan-seared and topped with crispy bacon, Gruyere cheese, dill sour cream sauce

Blackened Steak Salad

Hand-cut, beef tenderloin tips seasoned and seared to temperature on crisp romaine with mushrooms, red onion, blue cheese crumbles, tomato, house baked croutons, with house-made blue cheese dressing

Caesar Salad

Crisp romaine, house-made Caesar dressing, shaved aged parmesan cheese, house baked croutons, upon request complimentary anchovies

Autumn Harvest Salad

Fresh spinach tossed in a warm, bacon and sweet onion vinaigrette, local winter squash, sweet potato, goat cheese crumbles, toasted pecans, balsamic reduction

French Onion Soup

Baked in a crock, caramelized onion, croutons with melted Gruyere cheese

Tomato Basil

Daily Soup

House Baked French Bread

Choice of garlic butter or herbed olive oil

Firehouse Ribeye

16 oz USDA-Certified Angus ribeye lightly marinated in our signature firehouse recipe, grilled to temperature, Autumn harvest hash, seasonal vegetable

Filet Mignon

8 oz center-cut Certified Angus beef tenderloin, grilled to temperature, garlic herb compound butter, Autumn harvest hash, seasonal vegetable

Chicago Steak

Hand-cut 8 oz tenderloin steak, wrapped in applewood smoked bacon, seasoned and flash seared, oven finished to temperature, creamy blue cheese sauce, Autumn harvest hash, seasonal vegetable

Prime Burger

USDA Certified Angus prime burger, seasoned and chargrilled to temperature, brioche bun, red onion, tomato, lettuce, garlic aioli, Autumn harvest hash

Pork Tenderloin

Allegan county heritage breed pork tenderloin, chargrilled to temperature, topped with an Herb de Provence goat cheese sauce, Autumn harvest hash, seasonal vegetables

Champagne Chicken

Organic chicken, pan-seared then oven finished with champagne cream sauce, parmesan risotto, seasonal vegetable

Great Lakes Whitefish

Fresh, wild caught, Lake Superior whitefish, pan seared, topped with herb compound butter or blackened with a sweet corn spicy chipotle sauce, served with parmesan risotto and seasonal vegetable

Grilled Salmon

Fresh, Bay of Fundy salmon, seasoned, chargrilled to temperature, chef suggests medium rare, parmesan risotto, seasonal vegetable, fresh dill aioli

Lasagna

Fresh noodles layered with meat sauce, seasoned ricotta cheese and a rich tomato sauce, topped with melted mozzarella and served with grilled roasted garlic bread

Creamy Mushroom Pappardelle

Crimini mushrooms, caramelized onions sauteed in a marsala infused sauce with fresh tarragon

Spicy Shrimp and Sausage Alfredo

Shrimp, Andouille sausage, with penne pasta in a spicy sweet corn infused Parmesan alfredo sauce

Bolognese

A cool weather classic, rich red wine-infused beef and pork ragu, with onion and carrot over pappardelle pasta