9th Ave Blue Bar & Eatery Seafood Menu

Thick cream clam bisque with potatoes, celery and corn.

Fried pastry dough and honey.

Mascarpone (soft cheese), orange zest and fresh mint.

Green peas, carrots with sweet corn and yogurt.

Cauliflower and aoli.

Half dozen. Robust flavor, tender and balanced-briny or sweet.

Half dozen. Mild, meaty, large in size with a slightly sweet finish.

Half dozen. Plump, mild and slightly sweet, briny and a crisp, clean finish.

Half dozen. Deep cups, flavorful petite meats, mild brininess with honeydew.

Half dozen. Firm, clean, bright and briny, with hints of cucumber and melon.

Half dozen. Medium sized, smooth fresh and briny.

1 of everything.

2 of everything.

36 months. Hand sliced, free range, acorn fed Iberian pork.

13 months. Thinly cut dry cured ham.

3 months. Thinly sliced dry cured spiced Spanish sausage.

Smooth buttery classic duck terrine.

Delicate texture, lightly spiced with black pepper and juniper berries.

3 months. Lean, seasoned with cumin, pepper and mild paprika.

Lean, slow cooked and aromatized with Mediterranean herbs.

Semi-soft, creamy tangy citrus notes and mild aroma.

Semi-firm, smooth, delicate to mild flavor.

Pasteurized cow's milk.Soft, rich and very creamy, hints of mushroom and almond.

Smokey, firm, balanced and full flavored.

Pasteurized cow's milk. Firm, full-flavored, savory and pleasantly sharp.

Pasteurized cow's milk. A hard blue cheese, strong, intense with a pungent, spicy bite.

Prosciutto di parma, porchetta, cana cabra and etxegarai with rosemary foccacia, fruit compote, pickled garlic and nuts.

Spinach, onion, mushroom, fontina cheese and frisee salad.

With seared white polenta and black olive tapenade.

Served with mixed berries and maple syrup.

Thick cut smoked bacon with waffles and maple syrup.

With butter and sage sauce.

Porchetta with grilled eggplant and brie.

Sliced cucumber with dill and Greek feta.

Grass fed Angus beef, arugula, tomatoes and red onion.

Personal pizza. San Marzano tomatoes, mozzarella and fresh basil.

Personal pizza. Tomatoes, mozzarella, prosciutto di parma, arugula and Parmesan.

Personal pizza. Mussels, clams, octopus, calamari, cherry tomatoes and fresh parsley.

Personal pizza. Mozzarella, pancetta, onion finished with softly baked egg.

Personal pizza. Nutella, sea salt, strawberries and banana.

Half dozen. Mild, meaty, large in size with a slightly sweet finish.

Half dozen. Plump, mild and slightly sweet, briny and a crisp, clean finish.

Half dozen. Deep cups, flavorful petite meats, mild brininess with honeydew.

Half dozen. Firm, clean, bright and briny, with hints of cucumber and melon.

Half dozen. Medium sized, smooth fresh and briny.

Pasteurized goat's milk. Semi-soft, creamy tangy citrus notes and mild aroma.

Pasteurized sheep's milk. Semi-firm, smooth, delicate to mild flavor.

Pasteurized cow's milk. Soft, rich and very creamy, hints of mushroom and almond.

Pasteurized sheep's milk. Smokey, firm, balanced and full flavored.

Pasteurized cow's milk. Firm, full-flavored, savory and pleasantly sharp.

Pasteurized cow's milk. A hard blue cheese, strong, intense with a pungent, spicy bite.

Prosciutto di parma, porchetta, cana cabra and etxegarai with rosemary foccacia, fruit compote, pickled garlic and nuts.

36 months. Hand sliced, free range, acorn fed Iberian pork.

13 months. Thinly cut dry cured ham.

3 months. Thinly sliced dry cured spiced Spanish sausage.

Smooth buttery classic duck terrine.

Delicate texture, lightly spiced with black pepper and juniper berries.

3 months. Lean, seasoned with cumin, pepper and mild paprika.

Lean, slow cooked and aromatized with Mediterranean herbs.

Sauteed with fresh tomato, cilantro and spicy lamb merguez sausage.

Spanish saffron seafood bisque with roasted sweet pepper gremolade.

Roasted fingerling potatoes, salsa tonnata and capers berries.

Crispy calamari, sardine, shrimp and scallop with fresh lemon and herbs.

Served with blood orange and Kalamata olives..

Baby kale, crispy garlic and goat cheese.

Fresh heirloom tomatoes, oregano with basil infused extra virgin olive oil.

Mullet bottarga, fresh parsley, crispy garlic and extra virgin olive oil.

Cucumbers, mango, tarragon and soy pearls de provence.

Served with avocado, watermelon radish, chives and ginger infused vinaigrette.

Lemon confit, shaved fennel, heirloom tomatoes, sea salt, dill and Kalamata olives.

Scallions, Spanish saffron, pomegranate and aged balsamic vinaigrette.

A rotating chef's selections of 3 crudo.

San Marzano tomatoes, mozzarella and fresh basil.

Tomatoes, mozzarella, prosciutto di parma, arugula and Parmesan.

Mussels, clams, octopus, calamari, cherry tomatoes and fresh parsley.

Fish soup. Prawn, scallops, calamari, mussels, clams, lobster in broth.

Whole Mediterranean sea bass oven baked in sea salt. (Please allow 30 minutes)

Served with zucchini, mullet bottarga, garlic, extra virgin olive oil and fennel pollen .

In a creamy lobster bisque with fresh chives.

Mashed butternut squash and hen-of-the-woods mushrooms.

Argula, Parmesan and romesco sauce.

Roasted fingerling, potatoes, salsa tonnata and caper berries.

Thin sliced herb crust.ed tuna on Italian cous cous fregola salad.

Italian sweet sausage with broccoli rabe and balsamic reduction.

Served with seared white polenta and black olive tapenade.

Blue point oysters lightly fried on toasted ciabatta.

Lemon confit, shaved fennel, heirloom tomatoes sea salt, dill and Kalamata olives.

Butter and sage sauce.

Pickled white sardines, thin sliced hard boiled egg and fresh herbs.

Half dozen. Robust flavor, tender and balanced-briny or sweet.

Half dozen. Mild, meaty, large in size with a slightly sweet finish.

Half dozen. Plump, mild and slightly sweet, briny and a crisp, clean finish.

Half dozen. Deep cups, flavorful petite meats, mild brininess with honeydew.

Half dozen. Firm, clean, bright and briny, with hints of cucumber and melon.

Half dozen. Medium sized, smooth fresh and briny.

1 of everything.

2 of everything.

36 months. Hand sliced, free range, acorn fed Iberian pork.

13 months. Thinly cut dry cured ham.

3 months. Thinly sliced dry cured spiced Spanish sausage.

Smooth buttery classic duck terrine.

Delicate texture, lightly spiced with black pepper and juniper berries.

3 months. Lean, seasoned with cumin, pepper and mild paprika.

Lean, slow cooked and aromatized with Mediterranean herbs.

Pasteurized goat's milk. Semi-soft, creamy tangy citrus notes and mild aroma.

Pasteurized sheep's milk. Semi-firm, smooth, delicate to mild flavor.

Pasteurized cow's milk. Soft, rich and very creamy, hints of mushroom and almond.

Pasteurized cow's milk. Smokey, firm, balanced and full flavored.

Pasteurized cow's milk. Firm, full-flavored, savory and pleasantly sharp.

Pasteurized cow's milk. A hard blue cheese, strong, intense with a pungent, spicy bite.

Prosciutto di parma, porchetta, cana cabra and etxegarai with rosemary foccacia, fruit compote, pickled garlic and nuts.

Thick cream clam bisque with potatoes, celery and corn.

Served with fresh basil and oregano.

Served with blood orange and Kalamata olives.

Baby kale, crispy garlic and goat cheese.

Porchetta with grilled eggplant and brie.

Sliced cucumber with dill and Greek feta.

Grass fed Angus beef, arugula, tomatoes and red onion.

San Marzano tomatoes, mozzarella and fresh basil.

Tomatoes, mozarella, prosciutto di parma, arugula and Parmesan.

Mussels, clams, octopus, calamari, cherry tomatoes and fresh parsley.