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).
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