Bludorn menu — United States

A luxurious serving of caviar accompanied by crispy potato pancakes, mini crepes, fresh chives, and cool crème fraîche.

A selection of fresh oysters prepared in a variety of styles, including raw, baked, and fried.

Chilled shrimp served with fresh avocado and a side of zesty horseradish-infused cocktail sauce.

A chilled selection of fresh oysters, shrimp, salmon tartare, smoked salmon, and octopus.

Finely chopped Ora King salmon served with sungold tomatoes, avocado, cucumber, and crisp carta di musica flatbread.

This salad features Tuscan kale tossed in a savory Caesar dressing made with bonito, topped with parmesan cheese and crunchy croutons.

This appetizer features heirloom tomatoes served with roasted eggplant, dama sagrada cheese, and a savory chickpea pancake.

This chilled corn soup is served with fresh blue crab, a traditional pumpkin seed sauce, and a garnish of fresh herbs.

Delicate zucchini blossoms stuffed with creamy ricotta cheese, served with zucchini pesto and a sweet pepper jam.

Tender grilled octopus served with a trio of flavorful sauces: a nutty red pepper romesco, a garlic-infused potato skordalia, and a zesty herb-based chermoula.

A thin, crispy flatbread topped with confit tomatoes, spicy 'nduja sausage, walnut pesto, and parmesan cheese.

Tender pasta pillows filled with smoked short rib, red onion, sweet figs, and tangy blue cheese.

Soft ricotta dumplings served with sunburst squash, walnuts, confit tomatoes, and parmesan cheese.

Ribbon-style pasta tossed with chanterelle mushrooms, sweet Vidalia onions, earthy huitlacoche, and sharp, black-pepper-infused pecorino cheese.

A serving of Carolina gold rice topped with a savory crab étouffée sauce and garnished with spiced peanuts.

This burger features Texas Wagyu beef topped with aged cheddar, caramelized onions, and dijonnaise, served with a side of potato wedges.

Pan-seared red snapper served with a side of lady peas, sweet corn, bacon, and a purée of onions, bell peppers, and celery.

Seared yellowfin tuna served with a creamy tuna-caper sauce, marinated white anchovies, and a savory tomato-olive puttanesca sauce.

This roasted chicken is prepared under a weight for crispy skin and served with herb pesto, spring onions, and house-made ranch dressing.

This dry-aged duck is served with a side of rice pilaf, toasted pecans, and a rich liver mousse finished with a foie gras reduction.

These steaks are served with a twice-baked potato and your choice of bordelaise, bearnaise, or horseradish cream sauce.

Fresh spinach prepared either in a rich, creamy sauce or lightly cooked in a pan with oil or butter.

Thick-cut potato slices fried until golden and crispy.

Tender roasted beets tossed in a sweet, savory glaze.

Fresh Romano beans seared in a hot pan until tender and lightly charred.

A spicy, house-made beverage crafted with a blend of peppers and savory seasonings.