The Blue Glass Menu

Dusted with Turmeric, black truffle sea salt, and fresh herbs. Served with our Catalonian style Romesco sauce.

Fried sage leaves and Brussels sprouts, tossed in house honey-chili vinaigrette.

A fresh Mozzarella and cream burrata with a marinated olive medley, pesto, and heirloom cherry tomato. Finished with balsamic reduction, smoked Maldon sea salt, and served with grilled baguette. *For GF, select the Please hold the bread modifier.

Fresh Penn Cove mussels steamed in garlic and white wine tomato broth and finished with fresh herbs and butter. Served with grilled baguette.

Black sesame crusted seared Yellowfin Ahi with our honey sesame sauce and pickled ginger.

Jumbo butterflied coconut prawns. Served with Thai sweet chili sauce.

Served with house garlic aioli & ketchup.

Vegetarian. A black bean, brown rice, garnet yam, herb & spice patty on a brioche bun with house made tomato jam, Swiss cheese, dill pickles, shaved Iceberg lettuce & garlic aioli. Served with fries.

Double R Ranch naturally raised beef on a brioche bun with Tillamook cheddar, shaved Iceberg lettuce, dill pickle, red onion, tomato, & garlic aioli. Served with fries.

House made toasted fennel sausage and baby 'bella mushrooms tossed with linguine in a sumptuous Calabrian pepper & fire roasted tomato sauce. Topped with pickled fennel & served w/ grilled baguette.

Tender braised boneless prime beef short ribs, creamy Parmesan polenta, rotating/seasonal vegetables, demi-glace. Gluten Free.

Hand Carved Local 16oz Prime Ribeye steak with crispy smoked paprika new potatoes and, rotating/seasonal vegetables. served with creamed horseradish.

Connecticut Style. Steamed NW Dungeness crab tossed in clarified butter and fresh dill, in a soft griddled roll. Served with fries.

Local, organic fried chicken thigh, dill pickles, shaved Iceberg lettuce, & garlic aioli on a toasted brioche bun. Served with fries.

V/VGN/GF. Portobello mushrooms, garlic confit, scallions, English peas, and pickled peppers. Finished with white wine, aged parmesan, & fresh herbs. If you're vegan, please select the "I'm Vegan, please hold the cheese" modifier!

Our braised short ribs blended into a delicious ragu, tossed with pappardelle pasta and aged parmesan cheese.

Made in house, can't go wrong!

Blonde and red quinoa, mandarin orange, heirloom cherry tomatoes, and toasted sunflower seeds tossed with baby greens in a honey dijon vinaigrette, and topped with delicious won ton crisps.

Romaine, aged Parmesan, fried capers, house made brioche croutons, lemon, & classic house made Ceasar dressing.

French Cuvee Romaine Cotes Du Rhone. Yum!