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Blu Seafood and Bar
2002 Safeway St
Durham, NC 27705
Uber
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Main Menu
Starters
Oysters on the Half Shell
daily selection
Gazpacho
herb oil, balsamic galze, carrot ribbons
- $7.50
- Add lump crab $2.00
Beef Tartare
$8.75
sour orange mustard, shoestring potatoes
Salmon Tartare
$9.50
avocado, miso, sweet soy
Fish Seviche
$9.00
matchstick veg, chile, lime, rajas
Conch Seviche
$9.50
coconut, chile, lime, avocado, fried plantains
Crab Mac & Cheese
$9.75
prosciutto, truffle cream
Cornmeal Calamari
$9.25
smoky chile aioli, cabbage salsa
Coconut Shrimp
$9.50
mango-chile dipping sauce, green papaya slaw
Fried Oysters
$9.00
fried green tomatoes, basil-parm aioli, arugula
PEI Mussels
$9.50
lemon, garlic, anchovies, EVOO
Oysters Rockefeller
$10.00
bacon, spinach, parmesan
Salads
Caesar Salad
$7.50
chipotle dressing, parmesan
Watermelon Salad
$8.50
cucumber, red onion, feta, lemon-mint vinaigrette
Mixed Greens
$6.00
roasted shallot vinaigrette, croutons
Warm Spinach Salad
$9.00
mushrooms, beets, chevre
Hearts of Romaine
$8.75
blu cheese dressing, apples, candied pecans
From The Sea
Shrimp & Grits
$21.00
applewood bacon, button mushooms, lemon butter
Diver Scallops & Shrimp
$24.00
arugula, proscuitto, grapefruit cumin vinaigrette
Organic Salmon
$19.50
warm pickled tomatoes, couscous, tobacco onion rings
Carolina Mountain Trout
$19.50
cornmeal crust, poblano-almond pesto succotash, citrus butter
Caribbean - Style Cioppino
$24.00
fish, clams, mussels, shrimp jerk aioli, fried plantains
From The Land
Top Sirloin
$20.00
blu cheese butter, red wine glaze
Prosciutto - Wrapped Pork Tenderloin
$18.00
mole sauce, spicy sweet potato fries, cabbage salsa
Springer Farms Chicken Breast
$16.50
lemon, thyme, garlic, ricotta, roasted potatoes
Seasonal Vegetables
$15.00
mushrooms, succotash, roasted beets, grean beans spinach, cheddar grits
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General Info
About Us
Chef Tim Lyons’ passionate enthusiasm for delicious food is contagious. Watching Chef Lyons create his dishes, changing his menu in order to utilize the local seasonal ingredients, infusing skill and produce a simple fresh plate, is an engaging process. Ingrained in Tim’s heritage is an understanding that simple, comforting, homegrown food prepared at its finest, is one of the basics of health and happiness.Chef Lyons began his culinary career apprenticing for renowned Chef Roland Gaujac of Roland’s Place 1796 House, recognized by Zagat with a top ten rating in Vermont. Chef Gaujac provided Tim a strong foundation into the culinary world. Following a successful internship at Roland’s, Tim took over as Sous Chef at The Storm Café, an innovative American cuisine café also on Zagat’s top ten list in Vermont. This opportunity allowed Tim to begin honing his skills and setting himself apart from local chefs with his craft and unique understanding of ingredient selection and preparation techniques. Encouraged by the expanding possibilities of the art, Tim moved to California where he studied under renowned Chef Gustaf Anders, James Beard award winner and an earned top 50 U.S. rating by Zagat. Chef Lyons assumed the role of Sous Chef under the careful guidance of Chef Anders where he learned the art of refinement and began crafting his skills to match his ideas.