Coronado and San Diego seafood fans have an extra incentive to discover the fresh seafood and shellfish at Bluewater Boathouse Seafood Grill as the popular, over-the-water restaurant in the former Hotel del Coronado boathouse participates in San Diego Restaurant Week Sept. 20-27, 2015.
Bluewater Boathouse is offering two-course $15 lunch and three-course $30 dinner menus during the 11th annual, eight-day culinary celebration. Menus have been created specifically for Coronado and exclude tax and gratuity. The lunch and dinner menus are included at the end of this article.
Last night, my husband, sister-in-law, and I sampled the Restaurant Week menu to see what Bluewater had in store. We were delighted to get a table on the quiet balcony overlooking the water. The hostess handed us two menus: the regular, recently redesigned dinner menu, and the Restaurant Week menu: $30 for an appetizer, entrée, and choice of house wine or dessert.
After some deliberation – and plenty of the unlimited sourdough bread fresh from the oven – we chose cups of New England Clam Chowder and Manhattan Chowder for our appetizers. Both were deliciously flavorful and comforting. “I inhaled it!” I laughed as I handed the waitress my empty bowl.
My dinner companions had opted to skip dessert and enjoy wine for their third course. My husband asked for the Sauvignon Blanc, and my sister-in-law chose the Cabernet Franc. “This wine is so perfect!” my sister-in-law enthused, “so warm and delicious.” Both expressed delight that the house wine (Grand Cru) could be so good.
For our main course, we deliberated between the Lemon Pepper Mahi Mahi, Chipotle Blackened Swordfish, San Francisco Cioppino, or USDA Prime Top Sirloin. In the end we chose what Bluewater is known for: seafood. My friend decided on the Lemon Pepper Mahi Mahi, which was sautéed with lemon pepper crust atop scalloped potatoes and a side of sautéed spinach with a chili-cilantro hollandaise. My husband chose the Chipotle Blackened Swordfish, which was lighter and better than he expected, and he was pleasantly surprised. His swordfish rested on a bed of chipotle dirty rice and was topped with a sweet corn and avocado relish. Meanwhile, I tried the San Francisco Cioppino, a delicious medley of shellfish and seafood: sautéed shrimp, scallops, clams, mussels, crab, and fish, all cooked and served in a zesty red wine marinara. Each of us commented on the perfectly cooked fish and shellfish, the combination of seasonings and sides that complimented the main dish, and the incredible price we were enjoying for all of it!
Later, I indulged in a slice of BluewaterÂ’s delicious key lime pie. The sweet graham cracker crust, tangy key lime, light whipped cream, and tart raspberry sauce are the perfect, refreshing end to a filling meal.
Overall the meal was a complete delight, with meticulously prepared dishes and robust, balanced flavors in a picturesque and classically Coronado setting. Waitresses, managers, and busboys were attentive and thoughtful, and we never lacked for anything. Add to that the advantage of getting such a large and unique meal for such a fabulous price, and I am thinking about visiting Bluewater more than once this Restaurant Week!
Bluewater Boathouse Seafood Grill is located at 1701 Strand Way, directly across from the Hotel del Coronado on Coronado Island. The phone number is (619) 435 0155.
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For those who are unable to visit Bluewater this week, another special event is coming up for Bluewater’s regular Second Tuesday Tasting series. Next month, on Tuesday, Oct. 13, Bluewater will offer a “Roasted Oyster Roundup” tasting. A dozen fire-roasted Mendocino oysters will be served in three distinct styles – Pacific Rim-style with Thai green curry, coconut milk and lemongrass; Provencale-style with bread crumb, Parmesan cheese, butter, garlic and fresh herbs; and Original Mendocino-style with spicy-sweet barbecue sauce – with a High Spot 14 Mile Pale Ale on draft or glass of Kungfu Girl Riesling. The price is $24.95 per person for the main 6:30 p.m. seating.
Throughout October, resident Bluewater Boathouse chefs and seafood experts will be available to discuss the latest oyster preparation techniques, recipes, and regional trends. Advance reservations are encouraged, as the monthly tasting events tend to sell out.
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Bluewater Boathouse Lunch Menu
San Diego Restaurant Week
(Some selections may not be available)
$15.00
First Course
Mahi Mahi Sandwich
Brioche bun, roasted tomato, jalapeno aioli
and house-made potato chips
Baja Fish Tacos
Corn or flour tortillas, avocado, shredded cabbage,
tomato, tomatillo salsa and cotija cheese
Chicken Chopped Salad
Served with grilled vegetables and topped with avocado tarragon-pesto dressing
Fish & Chips
Beer-battered fish served with fresh cole slaw
and choice of fries of house-made potato chips
Second Course
A glass of our house wine or choice of dessert.
Key Lime Pie
Graham cracker crust
House-made Crème Brulee
(Choose one item from each course)
Price excludes tax & gratuity
Bluewater Boathouse Dinner Menu
San Diego Restaurant Week
(Some selections may not be available)
$30.00
Hot Fresh Sourdough Bread & Butter
First Course
A Cup of our House-made New England or Manhattan Clam Chowder
Tuscan Caesar
Black kale, romaine and parmesan
with chicken or salmon marinated in Mediterranean herb-chermoula
Four-lettuce Garden Salad
Four-lettuce mix with grape tomatoes, herb croutons and choice of dressing.
Second Course
USDA Prime Top Sirloin
Grilled and served with scalloped potatoes, asparagus,
charred grape tomato and shallot-herb butter
San Francisco Cioppino
Sauteed shrimp, scallops, clams, mussels, crab and fish, in a zesty red wine marinara
Chipotle Blackened Swordfish
Fresh Pacific swordfish, chipotle dirty rice, and sweet corn and avocado relish
Lemon Pepper Mahi Mahi
Sauteed with lemon pepper crust atop scalloped potatoes
and sautéed spinach with a chili-cilantro hollandaise
Third Course
A glass of our house wine or choice of dessert.
Key Lime Pie
Graham cracker crust
House-made Crème Brulee
(Choose one item from each course)
Price excludes tax & gratuity
More information on San Diego Restaurant Week
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Becca Garber
Staff Writer
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