Blue Fin Restaurant’s dinner menu is an exciting and diverse celebration of flavors that combines traditional Japanese dishes with bold fusion creations. The appetizers set the tone for an unforgettable meal, with options like the Smoked Salmon Roll, a delicate combination of smoky and fresh flavors, and the Appetizer Sampler that allows guests to explore a variety of tastes, including the crispy Edamame Gyoza and the light and crunchy Spring Roll.
For sushi enthusiasts, Blue Fin’s sushi and sashimi appetizers are a must-try. The Mixed Sushi and Mixed Sashimi platters offer a variety of fresh, high-quality cuts of fish, while the Beef Tataki adds a savory, seared contrast to the raw offerings. If you're looking for something more indulgent, the Sushi Supreme or the Sashimi Deluxe are both incredible choices, featuring premium selections of fish.
The sushi rolls are where Blue Fin truly shines, with unique creations like the Yumi-Yumi Roll, bursting with fresh flavors, or the Volcano Roll, which promises a fiery kick. The Chef’s Special Rolls, such as the Scorpion Roll and Zen Special Roll, are expertly crafted to impress even the most discerning sushi lovers.
For those craving a heartier option, the Hibachi menu delivers sizzling plates of perfectly grilled meats and seafood. The Filet Mignon Hibachi and Scallop Hibachi are standout choices, paired with a medley of fresh vegetables. The Hibachi Bowl & Roll Combos are also a great way to enjoy the best of both worlds, offering delicious bowls like the Teriyaki Chicken Bowl alongside a California Roll.
Don't forget the Chef's Selection Entrees, which include a delightful variety of dishes such as Soft Shell Crab in Sweet Lime Green Curry and the irresistible Honey Chicken with Cashew Nuts. And for a perfect finish, Blue Fin’s Noodles & Rice section features classics like Pad Thai and the flavorful Spicy Basil Fried Rice.
Each dish is expertly prepared to bring together the finest ingredients, offering a memorable dining experience that’s sure to satisfy every craving.