BluWater Grill - Honolulu, HI

rich, creamy new england style chowder of potatoes, vegetables and roasted smoked salmon. served in an oven toasted, sourdough bread bowl.

caramelized sweet maui onions simmered in beef au jus, chicken stock, brandy, spices and herbs, topped with swiss and aged parmesan cheese.

crisp romaine heart topped with carrot curls, pickled maui onions, tomato wedges, and cucumbers. served with dressing choice of: ranch, ginger-lime, caesar, mango vinaigrette or balsamic vinaigrette.

farm fresh mesclun greens with candied macadamia nuts tossed in a zesty vinaigrette, topped with mandarin oranges and crisp fried won ton strips.

a twisted look with the same classic taste, topped with garlic spike croutons.

crisp waimea romaine layered with mesclun greens, bacon, ripe avocado, shredded parmesan, vine ripened grape tomatoes and citrus marinated hearts of palm, with a toasted cumin key lime vinaigrette.

crisp baby spinach tossed with sesame-mango vinaigrette, alongside a mix of island-freshpapaya, strawberry, mango, and pineapple.

a crisp blend of romaine, napa cabbage, and chinese peas, tossed with ginger-lime vinaigrette. topped with grilled herb chicken, scallions, cilantro, spiced-candied macadamia nuts, toasted sesame seeds, and crispy wontons strips.

hawaiian ahi (tuna), cajun-seared or raw, served with a house-made ginger-wasabi aioli, with a kiss of sliced pickled ginger and sliced cucumber.

diced raw island tuna, tossed with sweet maui onion, shoyu, sesame oil and chili pepper flakes, topped with frizzled ogo. served with furikake rice.

crab claw meat and shrimp baked with parmesan cheese, artichoke and spinach. served with fried-crisp tortilla chips.

lightly seasoned then deep-fried squid rings and tentacles served with east meets west dipping sauce.

sterling silver beef tid bits, pan seared, tossed with fresh pineapple chunks and sweet pepper then glazed with teriyaki sauce. served with furikake rice.

kiawe-grilled quesadilla, stuffed with pulled pork, red pepper, corn, tangy bbq sauce and cheese blend. served with a side of guacamole, salsa and sour cream.

tender chicken drummettes, marinated in soy sauce, ginger and chinese five spices, oven-baked then deep-fried to perfection, tossed with tomatoes, onions and sweet-sour-spicy sauce.

sweet, succulent crabmeat, curried with sweet peppers and onions, pan fried and served with sweet thai chili coconut aioli on a bed of mesclun greens.

steamed-fried dumplings, filled with pork, cabbage, carrots, scallions, and garlic, served with a sweet and spicy garlic dipping sauce on a bed of hawaiian slaw.

tiger shrimp lightly dusted with cayenne pepper, double battered with breadcrumbs and coconut flakes, deep-fried golden brown, served with an orange juice-sweet chili dipping sauce and pineapple boat.

a combination of coconut shrimp, ginger chicken wings, and cajun-seared or raw ahi sashimi.

a layer of fresh ahi, avocado, crabmeat, sushi rice topped with mangowasabi sauce, tobiko caviar and frizzled ogo.

hand-formed beef patty seasoned with salt, pepper, onion, smoky bbq and worcestershire sauces, topped with american cheese, crispy bacon, sliced tomatoes, leaf lettuce, and pickled maui onions. served on sesame seed bun with bbq-mayonnaise sauce.

teriyaki flavored hand formed beef patty, topped with a layer of sliced tomatoes, sliced pineapple, leaf lettuce, and crispy-fried maui onion. served on sweet potato bun with a shoyu-mayonnaise sauce.

herb marinated and kiawe grilled breast of chicken on an onion ciabata roll with basil mayonnaise, mesclun greens, balsamic vinaigrette and crisp fried capers.

herb-marinated portobello mushroom, zucchini and sweet pepper, kiawe grilled, layered with alfalfa sprouts and vine-ripened tomato, on a toasted taro bun with sun-dried tomato spread.

fettuccine pasta tossed with crimini mushrooms in a rich-creamy, garlic and aged parmesan sauce. add cajun or plain seared or grilled shrimp or chicken breast.

your choice of al dente fettuccine or linguine tossed in a creamy basil pesto sauce, topped with shredded aged parmesan cheese and skewered prawn, white fish and scallops.

al dente fettuccine or linguine tossed in a vegetable -lemon white wine stock with garlic, basil, tomato and green onion, topped with beurre blanc and fried capers. add cajun or plain seared or grilled shrimp or chicken breast or ahi

16 oz. new zealand rack of lamb seasoned with rosemary, basil and thyme, kiawe-grilled, served with a balsamic reduction sauce over sweet okinawan mashed potato and frisee.

rubbed with garlic, salt, pepper and thyme, oven roasted and hand cut, kiawe-grilled, served with roasted garlic au jus, garlic mashed potatoes, grilled seasonal vegetables and creamy horseradish.

choice of 8 oz. new york or 10 oz. top sirloin steak seasoned with hawaiian salt, cracked four color peppercorn, finished with a house-made a-1 butter, served over garlic mashed potatoes and topped with fried-crisp sweet maui onions.

8 oz. of beef tenderloin medallions, hand–cut, crusted with peppercorn mélange, kiawe–grilled, served with creamy parmesan risotto cakes, and finished with a mushroom–burgundy wine sauce.

slow –roasted “half a rack” of baby back ribs, kiawe-grilled to finish, and glazed with a house-made mango–guava bbq sauce, served with hawaiian cole slaw and fries.

beef patty, two eggs any style, over steamed white rice topped with au jus brown gravy and fried-crisp maui onions.

parmesan and japanese bread crumb crusted chicken breast, oven-roasted, and served with pipikaula mashed potatoes, asparagus, carrots, and sage-butter sauce.

tiger prawns, crusted with crushed macadamia nuts, caribbean spice and japanese bread crumbs, pan–fried, served with mashed okinawan sweet potato and coconut–sweet chili sauce.

lightly seasoned, kiawe–grilled, basted with lemon, garlic and thyme, served with garlic mashed potato, baby carrots, asparagus and drawn garlic butter.

a lightly seasoned steak –cut, fire –grilled while basted with white wine, dijon mustard, lemon-thyme and olive oil, served with garlic mashed potatoes and seasonal vegetables.

marinated in white miso, sake and ginger, pan -seared then oven –roasted, served with stir-fried vegetables and steamed furikake rice.

jumbo scallops crusted with cajun spice, pan –seared, served over a soy –mustard butter sauce with pan-seared yaki soba noodles and vegetables.

lobster tail with lemon-garlic butter and a choice of new york, top sirloin or filet mignon steak.

“a healthy choice“-crisp combination of zucchini, yellow squash, sweet peppers and cauliflower, steamed or sautéed in extra virgin olive oil, topped with chopped oregano and parmesan cheese.

5 layers of warm sinfully-rich chocolate cake served with vanilla bean ice cream.

rich custard infused with passion fruit puree with a light caramelized sugar crust.

nellie & joe’s key west lime juice on a graham cracker crust and topped with freshly whipped cream and lime zest.

layers of sliced granny smith apples, baked with cinnamon and sugar, served slightly warm.

banana-coconut spring roll, dusted with cinnamon-sugar spice, served with a pineapple boat and vanilla bean ice cream.

chocolate cake, key lime pie and banana lumpia. served with two scoops vanilla bean ice cream.

your choice of 2 scoops vanilla bean, chocolate ice cream or fresh fruit sorbet. ask your server for todays sorbet selection.

served warm bread pudding of french bread, topped with your choice of bittersweet chocolate chips or toasted macadamia nuts and rum –custard sauce.

a fusion of the “old fashioned” banana split, served with premium vanilla bean ice cream, fresh whipped cream, chocolate sauce, toasted macadamia nuts and diced-candied pineapple.