700 West St.
Clair
Cleveland, Ohio 44113
(216) 875-7827
www.HRcleveland.com
Dinner Menu
BP D08 03-15
BP
D0
80
3-1
5
APPETIZERS
SWEET & HOT CAL AMARI ~ Tempura Flour Crust, Toasted Cashews, Shanghai BBQ 9
CALAMARI
VIETNAMESE SPRING ROLL ~ Curried Chicken, Sesame Mirin Sauce 8
SHRIMP COCKTAIL ~ Traditional, Cocktail Sauce
COCKTAIL 11
SURF & TURF ~ USDA Prime Sirloin Carpaccio, Maine Lobster Salad 15
AHI TAR
TARTARE ST
ART ACK ~ Orange Ginger Drizzle, Crispy Fried Shrimp, Avocado Salsa
STA 12
STEAMED P.E.I. MUSSELS ~ Roma Tomato Broth, Shallots, Thyme
P.E.I. 7
LUMP CRAB CAKE ~ Fresh Lump Blue Crab, Honey Mustard, House Slaw
CRAB 13
SEARED SCALLOPS ~ Sweet & Sour Peppers, Orange Emulsion, Cauliflower Puree
SCALLOPS 12
S OUPS AND SAL ADS
ALADS
SEAFOOD CHOWDER ~ New England Style 7
ROASTED TOMA
ROA TO BIS
TOMATO QUE ~ Sourdough Croutons, Crumbled Bleu
BISQUE 5
HOUSE S AL
SAL AD ~ Field Greens, Gorgonzola Crumbles, Red Onion, Balsamic Vinaigrette
ALAD 5
BPG CAES AR ~ Lemon Oil, Imported White Anchovies, Roasted Tomato, Picholine Olives
CAESAR 6
TITANIC ICEBERG ~ Egg, Bacon, Red Onion, 1,000 Island or Creamy Roquefort
TITANIC 7
LOCAL GO
GOAAT CHEESE ~ Wild Arugula, Blood Orange Vinaigrette, Toasted Pine Nuts 8
CHILLED SEAFOOD TOWER
Alaskan King Crab Legs, Chilled Shrimp Cocktail,
Blue Point Oysters, Jonah Crab Claws, Lobster Salad
$45 / $85
OYSTER MENU
OVER 75,000 OYSTERS SHUCKED EACH YEAR
TR ADITIONAL
RADITIONAL D AILY S
AILY AMPLER
SAMPLER
Cocktail Sauce & Mignonette 11 Four Pairs “On the Half Shell” AQ
PAN SEARED CRISP
CRISPYY FRIED
Cornmeal Crust, Mango, Red Horseradish 10 Jalapeño Tartar, Citrus Salad 11
HOT OYSTER S
OYSTER AMPLER
SAMPLER OYSTERS ROCK
Mixed Half Dozen - Pete’s Bake, Baked, Spinach, Pernod &
Oysters Rock & Crispy Fried 15 Smoked Applewood Bacon 13
PETE’S BAKE
Warmed French Brie, Champagne Sauce 12
THERE IS AN INCREASED DANGER OF FOOD-BORNE ILLNESS WHEN
CONSUMING R AW OR UNDERCOOKED MEA
RA TS OR SEAFOOD PRODUCTS
MEATS
GUESTS WITH FOOD ALLERGIES SHOULD ALERT THEIR SER
ALERT VER
SERVER
BP
D0
80
3-1
5
HOUSE SPECIALTIES
SPECIALTIES
WILD S ALMON ~ Curry Macadamia Rice, Coconut Chili Glaze, Cucumber Salad
SALMON 23
AL
ALAASKAN HALIBUT ~ Herb Potato Gnocchi, Wild Mushrooms, Truffled Pea Coulis 23
STUFFED TROUT ~ King Crab, Shrimp & Scallop Stuffing, Citrus Mashers, Caper Butter 25
SINGAPORE TUNA ~ Seared Rare, Sautéed Asian Greens, Soy Reduction, Wasabi 25
Sky
NAG’S HEAD GROUPER ~ Lobster Mashers, Chive Velouté, Braised Spinach
NAG’S 28
ALMOND CRUSTED TIL APIA ~ Lobster Basmati, Garlic Beurre Blanc
TILAPIA 19
PACIFIC SWORDFISH ~ Red Rice Risotto, Green Curry, Sweet Thai Chili Sauce 26
FRESH BLUE L
BLUE UMP CR
LUMP AB CAKES ~ House Slaw, Roasted Fingerlings
CRAB 27
SEARED SCALLOPS ~ Yukon Potato Rosti Cake, Butter Braised Leeks, Oxtail Demi-Glace
SCALLOPS 24
LOBSTER BOLOGNESE ~ Penne Pasta, Fresh Maine Lobster, Braised Spinach
BOLOGNESE 19
BOUILL ABAISSE ~ Lobster Tail, Clams, Shrimp, Scallops, Mussels
BOUILLABAISSE 32
CRAB TOPPED FILET ~ Twin Tournedos, Blue Crab, Béarnaise, Potato Croquette
CRAB 32
BL
BLAACKENED CLEVEL AND STRIP ~ 12 Ounce Chef’s Cut, Maytag Bleu Cheese
CLEVELAND 28
SIMPLY PREPARED
PREPARED
YELLOWFIN TUNA ~ Sushi Grade, Seared Rare, Wasabi Oil
YELLOWFIN 24
CAROLINA BL
BLAACK GROUPER ~ Sautéed, Lemon, Extra Virgin Olive Oil 23
PACIFIC S ALMON ~ Fresh Wild Catch, Grilled, Dill Butter
SALMON 21
SWORDFISH STEAK ~ Blackened, Lemon-Herb Butter 24
SHRIMP & SCALLOP S
SCALLOP AUTÉ ~ Garlic Butter
SA 24
PAN RO
ROAASTED HALIBUT ~ Garlic Beurre Blanc 21
OVEN RO
ROAASTED CHICKEN ~ Chicken Jus, French Beans, Fingerling Potatoes 18
✪ VEGETARIAN SELECTIONS A
VEGETARIAN VAIL
AV ABLE UPON REQUEST ✪
AILABLE
STEAKS AND SHELLFISH
CENTER CUT FILET MIGNON ~ Petite 8 Ounce or Standard 12 Ounce 28 / 34
NEW YORK STRIP ~ 14 Ounces, Center Cut, Aged 21-28 Days
YORK 30
AL
ALAASKAN KING CRAB LEGS ~ One Pound or Two Pounds
CRAB 32 / 59
COLD
COLDWWATER LOBSTER T
LOBSTER AIL ~ Traditional
TAIL 32
SURF AND TURF ~ Coldwater Lobster Tail and Filet Mignon 49
LOBSTER
LOBSTER BABY BRUSSELS SZECHUAN STEAMED
MA SHERS
MASHERS SPROUTS GREEN BEANS BROCCOLI
8 6 5 5
