Blue Point Grill

fried, grilled, or buffalo

marinara or garlic butter

wild caught

wild caught

grilled or blackened

wild caught

wild caught

wild caught

wild caught

wild caught; grilled or fish & chips

fried, grilled or broiled

wild caught

with andouille

wild caught

served bone-in

Cold-water fish native to Arctic and sub-Arctic regions, closely related to salmon and trout. Firm texture with mild, delicate flavor described as a cross between salmon and trout—rich but not overly fishy, with a slightly sweet, clean taste.

Firm yet tender with mild, fresh, delicate flavor similar to Red Snapper. Good source of naturally low-fat protein and magnesium.

Large, long fish with greenish-blue body and forked tail. Wild caught, saltwater fish with rich fish flavor and oily meat.

Opaque white, pink tinged flesh when raw, remains white after cooking. Lean, mild flavor profile with large flakes and tender-firm texture. Atlantic Cod are a little sweeter than Pacific Cod.

Mild creamy and buttery taste with notes of sweetness. Delicate texture similar to tilapia and halibut. Ideal for baking and adding to soups, casseroles, and salads.

Also known as summer flounder. Flatfish found along the Atlantic Coast. Distinct flattened body with both eyes on one side. Prized for mild, delicate flavor and firm texture.

Firm meat with large flakes. Lean and moist with mild flavor often described as a cross between Bass and Halibut.

Northern Atlantic fish related to Cod. Mildly sweet taste with lean white flesh and medium flakes with a texture which is firm yet tender after cooking.

Member of the cod family known for its mild and slightly sweet flavor. Light, flaky, and tender texture, making it versatile for various cooking methods.

White flesh with large flakes and firm but tender texture. Lean fish with mild, sweet tasting flesh. Becomes dried-out if overcooked.

Mild, sweet flavor often compared to swordfish. Firm flesh with slightly meaty texture. Low oil content means it does not have a strong fishy taste.

Wild caught, saltwater fish with mildly sweet taste and firm, dense texture.

Freshwater fish that is farm raised. Fine flaked and delicate texture with very mild flavor.

Mild and sweet taste, versatile for various cooking methods. Buttery flavor with medium-firm texture, appearing creamy-white when raw and turning smooth, light gold when cooked.

Mild, yet distinct flavor often described as buttery, rich, and slightly sweet.

Slightly firm texture similar to Swordfish with mild flavor and very moist meat. Perfect for new and experienced fish lovers.

Distinct and flavorful taste offering a richer, more pronounced fishy flavor than milder white fish varieties. Oily flesh provides a satisfyingly smooth texture.

Mild flavor profile somewhat similar to cod or halibut. Slightly sweet taste with buttery flavor. Firm but flaky texture. Doesn't taste fishy.

Mildly sweet flavor with moist, meaty texture and moderately high fat content. Flesh can range from white or ivory to pink or orange. Turns beige after cooking.

Rich and diverse flavor profile that varies among different species. Very firm, meaty texture with medium-mild flavor.

Unique taste that combines sweetness with a hint of brininess. Mild, slightly earthy flavor reminiscent of the ocean. Delicate and enjoyable flavor that varies depending on cooking method and seasoning.

red, white, or spicy red

M.A.

R.I.

N.J.

N.B.

M.A.

P.E.I.

P.E.I.

C.T.

Any 12 oysters

P.E.I.

N.B.

M.A.

R.I.

Wild caught in saltwater. Firm and velvety texture with sweet and rich flavor that can range from mild to briny.

Also known as quahogs. Thick, strong shell commonly found along the East Coast of North America. Popular in cooking, especially for chowders and clams casino.

Marine crustacean prized for its sweet, tender meat commonly found in the claws, tail, and knuckles. Rich and slightly briny flavor with buttery texture that becomes even more luxurious when steamed or boiled.

Commonly found in both saltwater and freshwater environments. Smooth, oblong shell that can range in color from black to blue or green. Popular for dishes like mussels in garlic butter or steamed mussels with white wine.

Bivalve mollusks that live in both saltwater and brackish environments. Famous for their rich, briny flavor. Often enjoyed raw, on the half shell, or cooked in various dishes.

Spiny, spherical marine creatures with hard, globular shells covered in sharp spines. Known for delicate, sweet, and briny roe, often considered a delicacy.

Delicately sweet with briny undertones and umami richness. Texture plays a significant role in overall flavor experience.

Often called steamers. Thinner, more delicate shell compared to hard clams. Known for sweet, tender meat and great for steaming and dipping in butter.

Culinary delicacy consisting of a crab that has recently molted its old exoskeleton. Paper-thin shell can be eaten in its entirety, including the legs and body. Prized for tender texture and sweet, succulent flavor.

with blue cheese, tomato & bacon

bacon

grilled corn, mayo, lime, cilantro, pecorino, lump crab, tortilla

Shrimp tempura, salmon, spicy tuna & avocado

Spicy tuna, salmon, avocado & jalapeno wrapped in soy paper & topped with spicy Cheetos

Tempura sweet potato, salmon & avocado topped with seared salmon & spicy aioli

Spicy yellowtail, crawfish tempura, cucumber & avocado wrapped with soy nori

Crab & avocado topped with smoked salmon, BBQ eel & kabayaki sauce

Crab & cucumber wrapped with salmon, tuna, yellowtail & avocado

Spicy tuna & salmon topped with yellowtail & jalapeno