Lunch $20
(Choose one item from each course)

Hot Fresh Sourdough Bread & Butter

Beverage
Soft Beverage, Iced Tea, Coffee, Draft Beer, or House Wine

First Course

A cup of New England or Manhattan
Clam Chowder or Garden salad

Second Course

Golden Tilapia – Choose Preparation Method
Pan seared, Lemon Caper Beurre Blanc or
Romano Crusted with Fresh Tomato Provencale

Salmon – Choose Preparation Method
Cedar plank roasted with citrus beurre blanc or
On grilled ciabatta with arugula salad, citrus vinaigrette

Beer Battered Fish & Chips
Fries & cole slaw

Grilled Swordfish Tacos
Flour or corn Tortillas

Southwest Chicken Sandwich
Chipotle Marinated with Jack Cheese

Bluewater Burger
Gruyere & Blue Cheese, caramelized onion & bacon compote

Shrimp Louie Salad
Tomato, cucumber, avocado, egg and Louie Dressing

Chef Brian Hirsty

Question: How long have you been a chef?
Answer:  I’ve been a chef at some level for more than 25 years. 

Question: How long have you been at this restaurant?
Answer:  I’ve been the Bluewater Grill executive chef since the first restaurant opened in Newport’s Cannery Village in 1996. During this time, I’ve opened new locations in Redondo Beach, Tustin and Phoenix, and created hundreds of fresh seafood dishes and house specialties. I’m also proud of the fact that I’ve converted tens of thousands of first-time customers into diehard Bluewater Grill loyalists.

Question: Who or what inspired you to become a chef?
Answer:   As a young boy growing up along the Southern California coast, I used to wake up before dawn to hang out with the local fishermen as they brought in the day’s catch.  By the age of nine, I was cooking these same fish using recipes I got from the Joy of Cooking cookbook  And by ten, I was proclaimed a chef – if only by my brother.

Question: What do you enjoy most about your profession?
Answer:  Creating dishes and mastering regional specialties to thrill our customers.

Question: When you’re not in the kitchen what are you doing?
Answer:  Camping and fishing with my family.

Question: What is your most popular dish?
Answer:  Bluewater Grill’s signature San Francisco Style Cioppino

Question: Your last meal on Earth would be??
Answer:  Our New England Clambake, which includes Maine Lobster, Steamed Clams, Corn on the Cobb and all the fixings.

Question: What's your favorite item on the Restaurant Week Menu?
Answer:  I am very proud of my Provencale Style Bouillabaisse