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111 W. 11th Street Wilmington, DE 19801
302.777.2040
Chef Dan Butler’s innovative cuisine includes specialties from the sea and land.
- Oyster specials from around the world
- Awesome crab cakes
- Gourmet sandwiches
- Truffle-crusted salmon
- Thai-marinated tuna
- Thick veal chop grilled with garlic and rosemaary
- Homemade ravioli stuffed with jumbo lump crabmeat
- Amazing chocolate espresso torte
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Bright, breezy bar and lounge Casual bar menuMicrobrews on tap Creative wine list Wide champagne selection Post-theatre specials Private dining room Unlimited free parking…just upstairs Dinners: Monday – Saturday Lunches: Monday – Friday Brunch: Sunday
Reservations:
302.777.2040
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From The Raw Bar
~ Oysters On The Half-Shell* ~
Served with Cucumber Mignonette, Wasabi Cocktail Sauce and Lemon Wedge |
| *Chef’s Creek-British Columbia ~ medium; one of the Chef’s favorites-sweet with melon flavor |
2.00 ea. |
| Cortes Island-British Columbia ~ medium; salty and sweet with fruity aftertaste |
2.00 ea. |
| *Moonstone-Rhode Island ~ medium-large; rich and briny – a Deep Blue exclusive |
2.25 ea. |
| *Netart Bay-Oregon ~ medium; salty, quite sweet with cucumber tones |
2.00 ea. |
| Baron Point-Washington ~ medium; watermelon aroma and a sweet finish |
2.00 ea. |
| Snow Creek-Washington ~ medium; plump meat – sweet, clean flavor |
2.00 ea. |
| *Salt Aire-Prince Edward Island ~ small; sweet, plump and juicy-the “oyster virgin’s” favorite |
1.75 ea. |
| Watch Hill-Rhode Island ~ medium-large; clean, sweet bite with little aftertaste |
1.75 ea. |
| Hog Island-California ~ small; the richest of all West Coast oysters – a treat |
2.00 ea. |
| *Malpeque-Prince Edward Island ~ medium; medium body, nice salt, clean finish |
1.75 ea. |
| Judd Cove-Washington ~ medium; articulate of it’s region-light salt |
2.00 ea. |
| Cherry Stone Creek, Virginia ~ Little Neck Clams – tender and sweet – A summer favorite. |
1.25 ea. |
*Limited with Japanese masago and wasabi tobiko… 1.00 per piece
*Chef Recommends with Iranian “Malossol” Osetra caviar… 2.00 per piece |
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| “New Style” Sashimi* |
| Baby Grouper With avocado, cilantro, red onion, cucumber, grilled scallion in a miso-soy marinade $12 |
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| Small Dishes |
Lobster and Corn Chowder
Deep Blue’s signature dish of steamed lobster, sweet corn and potato in velvety cream 6
Maryland Crab Cake jumbo lump and crab claw meat quick-fried and drizzled with chili-citrus sauce 9
Warm Cheese Tart Coach Farm goat cheese in flaky tart with walnuts, caramelized onions and white truffle honey 8
Crispy Calamari tender squid quick-fried and served with jalapeno-curry mayonnaise 7
Black Figs and Prosciutto with frisée, gorgonzola and candied pecans 9
Exotic Fall Mushrooms a nightly preparation to highlight this seasonal favorite p.a.
Caesar Salad with shaved Reggiano Parmesan 6
Lavender Hill Farm Micro-Green Salad local organic baby greens picked daily and prepared with the freshest seasonal ingredients p.a. |
| Entrées |
Linguini and Clams tender little neck clams steamed in a garlicky clam broth over pasta 18
Idaho Brook Trout pan-roasted with almond, leek and tomato butter and vanilla braised fennel 21
Shrimp and Scallop Risotto with roma tomato, roasted garlic, spinach and fire-roasted red pepper pesto 22
Seafood Durand crawfish tails, tuna, shrimp and mussels in a tangy tomato sauce atop basmati rice 23
Atlantic Salmon with truffle-panko crust, haricot verte, roasted garlic mashed potatoes and saffron-citrus nage 23
Grilled Striped Bass local rockfish over pesto mashed potatoes with fire-roasted red peppers, asparagus and balsamic syrup 24
Ahi Tuna “Best of Philly 2000″~ Asian spice-rubbed tuna over wasabi mashed potatoes with stir-fry vegetables 24
Duck Confit tender braised duck leg over butternut squash and goat cheese risotto with mushroom demi-glace 22
Grilled Ribeye Steak garlic-rubbed and served with sour cream-parmesan mashed potatoes and asparagus 27
Owner: Chef Dan Butler
Chef de Cuisine Robert A. Lhulier Sous Chef Matt Curtis |
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