One of the most popular fish on the Blue Point menu, salmon is being celebrated during the month of May at Blue Point. The season of wild Alaskan salmon is upon us and they are getting three fresh new takes during the entire month of May. Whether you prefer the rich, robust flavors of the famed Copper River king, deep color and unique flavor of wild sockeye, or the rich but delicate flavors of the rare white king salmon, Blue Point's got your back. Enticing entrée preparations including seared, broiled with the skin on, or pan fried, will be available for the guest to select along with custom paired sides. $45 without wine/optional wine pairing $15.

SEARED
whole grain mustard warm potato salad
melted leeks, dill cream sauce
suggested wine pairing – choice of
Hugel Gewurztraminer, Alsace, France 2007
Argyle “Nuthouse” Pinot Noir, Dundee, Oregon 2009

BROILED SKIN-ON
horseradish potato cake, spring succotash
suggested wine pairing– choice of
Christian Moreau Pere & Fils, Chablis, France 2010
Emeritus “Hallberg Ranch” Pinot Noir, Russian River Valley 2009

PAN FRIED
hazelnut brown butter, lemon risotto
cippolini onions, asparagus, braised artichokes

suggested wine pairing– choice of
ZD Chardonnay, California 2010
Robert Stemmler “Estate Grown” Pinot Noir, Carneros 2008

*Salmon varieties will change throughout the month and will vary according to availability