Blue Onyx Bistro Online Ordering Menu

Fresh salmon filet topped with feta cheese and sun-dried tomato, served in a sizzling red bell pepper sauce. Served with sautéed Asian mixed vegetables.

Wood-grilled gulf snapper filet topped with spicy black bean sauce and brown truffle sauce, served with sautéed mixed Asian vegetables, asparagus, and spinach (sauce contains peanuts).

Crab cake coated with leeks and Japanese panko, topped with avocado mango salsa in truffle aioli, served with julienne vegetables.

Fresh grouper filet in a creamy key lime sauce, served with sautéed slaw.

Fried shrimp (6 pieces) and french fries.

Grilled red fish filet coated with cumin and espresso rubs, served with chipotle crab meat sauce and sautéed Asian mixed vegetables.

Baked flounder filet topped with blue crabmeat stuffing, served over white miso champagne sauce, served with sautéed Asian mixed vegetables and asparagus.

Bone-in Goat Cubes slowly cooked in Chef Special Sauce, served with Baby Potatoes, Choice of Rice or Bread

Grilled chicken and broccoli with hand-cut fresh pasta in a spicy cream sauce.

Hand-cut fresh pasta with shrimp, bay scallops, gulf snapper, and clams, served in champagne cream sauce and topped with parmesan cheese.

Smoked cheddar cheese stuffed chicken breast, topped with feta cheese, sun-dried tomatoes and fresh herbs, served in mushroom cream sauce.

Flat iron steak in Go-Chu-Jang Demi-Gla Sauce with sautéed onions & bell peppers, served with parmesan mashed potatoes.

Frame-grilled 16-oz. Angus Rib-Eye Steak, served with Peppercorn Cognac Sauce, served with parmesan-crusted garlic mashed potatoes, zucchini, and yellow squash.

Boiled soybeans with sea salt.

Wok-seared soybeans in Chef Chang's spicy lime seasoning.

Half-dozen escargots baked in garlic herb butter.

4 fresh tempura fried jalapeno halves, stuffed with crab meat, cream cheese, peanuts and bacon bits.

Tender pork ribs, lightly fried and wok tossed in a citrus soy honey glaze.

Tender roasted beef short rib with Gouda and Mozzarella cheeses stuffed in a mini Portobello mushroom cap with a veal demiglace sauce.

Japanese seasoned calamari, crispy fried, served with marinara sauce.

Sautéed octopus with cherry tomato, onion and green onion in spicy sauce.

Five tempura fried shrimp in a southwestern salsa.

Ahi tuna sashimi and watermelon topped with candied wasabi and lime vinaigrette.

A tower of roma tomatoes, and green olives, blue lump crab meat, avocado and Korean pepper ahi tuna, topped with ginger lime vinaigrette.

Oysters baked with Parmesan cheese, bread crumbs and bacon.

One large house-made fresh ravioli stuffed with spinach, ricotta cheese, and fresh egg-yolk, dressed with spicy black bean sauce & brown truffle sauce.

Blue Crab Fingers baked in citrus garlic butter sauce.

Dates stuffed with spicy blue cheese and candied pecan wrapped in bacon and baked.

A creamy soup with shrimp, crab meat, celery, corn, and carrots.

A seasoned rich creamy shrimp bisque from French origins.

Mixed green salad with cherry tomatoes, feta cheese and your choice of dressing.

Roasted chicken, Napa cabbage, red bell peppers, cilantro, pistachio, fried wontons and spring mix with peanut sauce.

5-oz crab cake, spring mix, tomatoes, grilled cheese, onion, avocado, pistachio topped with bacon and house-made blue cheese dressing.

Fresh strawberries, basil, arugula and spring mix, topped with fennel, pistachios and grilled shrimp. Served in Yuzu Citrus dressing.

Parmesan dusted Chilean sea bass filet in a red wine miso reduction sauce, served with julienne mixed vegetables.

Los Angeles inspired 1/2 lb. jumbo shrimp from Peru, with scallops, Julliane squash, zucchini and bell pepper. Finished with a mouth watering cajun crab sauce.

(Smoke infused) fresh snapper filet topped with a scallop and grilled shrimp, served with a Beurre Blanc sauce and julienne mixed vegetables.

Wood grilled fresh gulf snapper filet; topped with a spicy black bean sauce and brown truffle sauce; served with sautéed mixed Asian vegetables, asparagus and spinach.

Lobster tail with blue crab meat stuffing, sea scallops, snow crab, and California deep fry roll topped with lobster sauce; served with sautéed slaw.

A generous combination of lobster tail, shrimp, scallops, red fish, clams and mushrooms. Mixed together in a rich Italian seafood tomato broth.

Fresh grilled grouper filet topped with three bacon-wrapped sea scallops in a key lime cream sauce; served with asparagus.

Baked fresh flounder filet topped with blue crab meat stuffing, served over white miso champagne sauce. Served with sautéed mixed Asian vegetables and asparagus.

Roasted skin-on Mediterranean sea bass with smoked maple rub; served with avocado and mixed beans relish, spring mix, arugula, red & yellow bell pepper, and fennel in ginger lime vinaigrette.

Fresh salmon filet topped with feta cheese and sun-dried tomato topped in a red bell pepper Sauce; served with sautéed mixed Asian vegetables.

Grilled fresh red fish filet with a cumin espresso rub topped with chipotle crab meat sauce; served with sautéed mixed Asian vegetables.

Fresh hand-cut pasta with shrimp, bay scallops, gulf snapper, and clams; served in a champagne cream sauce, topped with Parmesan cheese.

Fried shrimp served with french fries.

Two crab cakes coated with Japanese panko and leeks place on top of a truffle aioli; topped with avocado mango salsa and spinach

With lemongrass ginger glaze; topped with Thai brittle and wasabi cucumber sauce.

Grilled chicken with fresh hand-cut pasta and broccoli in a spicy cream sauce.

Smoked cheddar cheese stuffed chicken breast; topped with feta cheese, sun-dried tomatoes and fresh herbs in a mushroom cream sauce, served with broccoli and squash.

Chili marinated lamb chop in a veal ginger demi-glace; served with truffle aioli and mashed potatoes; topped with sauteed spinach.

Flame grilled 14-oz Angus rib eye steak served with a peppercorn cognac sauce, Parmesan-crusted garlic mashed potatoes and mixed zucchini and yellow squash.

Bone-in Short Rib with Golden JumboFried Shrimp Stuffed Avocudo withRisotto Cake served with Korean Veal Demi-glacé Sauce

Japanese sea-bass and lobster tail topped with crab meat stuffing, served with Fren-sian lobster sauce.

Pan-fried scallops (4 pieces), over fresh pasta, sautéed king mushrooms in truffle cream sauce.

8-oz. Wagyu baseball-cut sirloin steak lightly seasoned served with crab meat demi-glace sauce served with parmesan crusted garlic mashed potatoes.

Grilled Chicken in Mozzarella with Korean Spice Sauce

Snow crab, kani, avocado, cucumber and topped with masago.

Smoked salmon, avocado, masago, cucumber and cream cheese.

Tempura shrimp, avocado and cream cheese, topped with kani, eel sauce and spicy mayo.

Tempura shrimp, masago, avocado, jalapeno, cream cheese, mayo and kani, topped with teriyaki and spicy sauce.

Soft shell crab, unagi, kani, snow crab, tempura shrimp, jalapeno and cream cheese, deep fried and topped with sweet and sour sauce, teriyaki sauce and hot sauce.

Fried oyster, cream cheese, tuna, jalapeno, snow crab, topped with avocado, tuna and chef's special spicy cajun seasoning.

Tuna with chili paste, mayo, cucumber, avocado and topped with masago.

Tuna, kani, salmon, white fish and masago, topped with avocado and micro greens.

Tuna, kani, salmon, white fish, masago, avocado, jalapeno, cream cheese and mayo, topped with teriyaki and spicy sauce.

Spicy tuna roll, topped with salmon and avocado.

Salmon mousse and chili paste roll, kani, mayo, jalapeno, and avocado topped with salmon, white fish, tuna, red and green masago, and salmon roe, topped with chipotle and balsamic vinegar sauces.

Fried bay snapper, spicy tuna, jalapeno, kani and avocado, topped with salmon, ginger scallion pesto and soy sauce. Slightly torches.

Fried bay snapper, spicy tuna, jalapeno, and avocado, topped with baked eel.

Spicy tuna, white tuna, tuna, cream cheese, jalapeno and mango, topped with salmon,, mango, tempura crunch, red, black, and green masago, more tuna, spicy mayo and chef's special sauces.

Spicy salmon topped with tuna, chipotle mayo, tempura crunch and teriyaki sauce.

Tuna, kani, spicy scallop, avocado, lightly sprinkled with tempura crunch inside and topped with salmon and chef's special spicy sauce.

Avocado, tuna, chipotle mayo, jalapeno, wrapped in soy paper, topped with tuna, crispy pork rind and the chef's special hot sauce.

Avocado, brie cheese, jalapeno and Chinese crispy bread topped with special tomato sauce, thinly sliced roasted ribeye steak with homemade french onions and truffle salt.

Tempura shrimp, cream cheese, avocado and mayo, topped with snow crab, white tuna, Hamachi, salmon and spicy mayo sauce, baked.

Spicy tuna, with avocado tempura shrimp on half roll and soft shell crab and kani on the other half, topped with white tuna and chef's special sauces. Dusted with tempura crunch.

Fresh tuna, pineapple and cucumber inside, topped with cured salmon and special Honolulu sauce.

Tuna, avocado, jalapeno, cream cheese, and snow crab, lightly fried, served over key lime sauce and hot sauce.

Half roll with a tempura lobster tail, jalapeno, brie cheese and avocado; topped with spicy mayo, teriyaki sauce and tempura crunch. Half red cow roll with avocado, brie cheese, jalapeno and Chinese crispy bread; topped with thinly sliced roasted ribeye steak and homemade French onion, Chef's special sauce and truffle salt

Spicy salmon, cream cheese, Swiss cheese, special hot sauce, deep fried, topped with avocado, tuna, special hot sauce, and jalapeno.

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2 oz.