July 2015


soup of the evening-ask your server about today's selection
6.

 

bluemoon’s mixed green salad-aged balsamic vinaigrette, roasted beets, oranges, chèvre &  pecans

8.

 

belgian endive & spinach salad-cider vinaigrette, crumbled bleu & walnuts

9.

 

smoked trout / lentil/ tomato salad with bacon-red wine vinaigrette dressed greens

13.

 

big bowl of classic caesar* salad

9.

 

core sound flounder “fingers” house slaw and remoulade

10.

 

duet of rosemary rubbed lamb chops - grilled with mushroom risotto

16.

 

steamed pork dumplings/ tamari ginger dipping sauce (beth’s favorite!)

11.

 

seared sea scallops “au poivre” in cognac cream with portobellos & penne

15.

 

carteret catch shrimp & grits “martini” fresh shrimp sautéed with mushrooms, scallion, bacon with a touch of lemon and spice over sharp cheddar spiked grits

12.




certified angus beef filet mignon* / yukon-gold mashed potatoes / fried shallots /

35.


teriyaki heritage farm pork tenderloin-grilled and sliced w/ sweet corn risotto and crisp wonton 

27.


grilled eggplant lasagne / house marinara / fresh parmesan, herbs, & mozzarella

16.


pan-seared salmon* w/ fresh asparagus over lobster meat raviolis in a mushroom ivory sauce 25.


carteret catch shrimp ”creole style” with andouille sausage and steamed jasmine rice

26.

 

yellow bear farm chicken breast - pan seared over linguine carbonara with prosciutto and parmesan

23.


bluemoon’s phad thai- mixed vegetables, tofu, & peanuts “stir-fry” with rice noodles

16.


mashed yukon golds, penne/linguine/ravioli marinara, asparagus, spinach, sautèed mushrooms

5. each

 

substitutions may be subject to additional charges


saratoga spring or sparkling water...3.00





bluemoon’s pecan tart with vanilla bean ice cream and caramel syrup 

 

house pound cake / rum glazed bananas / ginger ice cream

 

flourless chocolate torte with lemon sorbet and fresh fruit

 

sandy’s caramel-cocoa cake / turbinado sugar ice cream / chocolate & caramel

 

 

blondies & cream- belgian dark chocolate crème brûlé with pecan blondies

 

 

rob's red velvet layer cake with vanilla ice cream and chocolate syrup

 

8.00 each

 


 


saratoga spring or sparkling water

3.00

 

counter culture "blue moon bistro blend" coffee
3.00


counter culture "blue moon bistro blend" espresso / cappuccino
3.00, 3.75


odisea, "meltdown" late harvest viognier
(.375) 45.00


nivole, muscat d'asti, nv, italy
(.375) 25.00


2007 macauley, late harvest semillon
(.375) 75.00


warre's, heritage ruby nv
10.00


graham's, tawny nv
12.00


please inquire about our selection of cordials from the bar
all abc permits




Thank you for choosing the Blue Moon Bistro for dinner
8.00 plate charge for split entrée


The menu which is displayed is a sample menu and both selection and prices are subject to change with the season and market conditions.

*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

119 Queen Street, Beaufort, NC 28516
Hours: Monday - Saturday; Sundays on holiday weekends
5:00 - Until Close
Call 252.728.5800 for Reservations
Gift Certificates Available
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