This Easter, Bluewater Grill Seafood Restaurant will offer both its regular lunch menu plus an Easter Brunch menu on Sunday featuring a variety of seafood-inspired breakfast favorites created by Executive Chef Andrew Capek. Menu items include the Bluewater Benedict, which features crab cakes served over a toasted English muffin topped with poached eggs and citrus hollandaise sauce; the Bagel and Lox, with smoked lox of Nova Scotia salmon served on a cream cheese bagel with red onion tomato, fried capers and hard-boiled eggs, or the Roasted Oysters with bacon and quail eggs. Additional items include a yogurt and seasonal berry parfait; bay shrimp ceviche, or a build-your-own omelet, plus eggs any style with bacon and sausage. Prices range from $6.50 to $14.95.
In the bar area, the restaurant will offer Mimosas and Champagne by the glass or bottle, as well as its signature Build-Your-Own Blue Ice® Bloody Mary Bar, which gives customers the chance to create their own customized version of the famous all-day cocktail using Blue Ice® vodka and their choice of 25 hot sauces from around the world.
Brunch is offered at Bluewater Grill on Sundays from 10 a.m. to 2 p.m. and advance reservations are recommended.
Bluewater Grill is located at 1720 E. Camelback Road, on the site of the former Fish Market restaurant in central Phoenix. For more information call (602) 277-FISH (3474).