Voted Top Sushi in the Twin Cities by Minneapolis St. Paul Magazine
Martini BLU provides an unparalleled fine dining and entertainment experience in an elegant nightclub setting that awakens all of your senses. This casual fine dining environment offers Steak, Sushi and Seafood unique to any other dining experience in the Twin Cities.

Join us for Happy Hour!

$5.00 MARTINI’S
APPLETINI
Citrus Vodka, Apple Pucker & Sweet and Sour
SEXY BLU
Hpnotiq, Peach Schnapps, Sweet & Sour, topped off with a bit of bubbly
BRILLIANT COSMO
Brilliant Vodka, Triple Sec, Splash of Cranberry and a Lime Garnish
WATERMELONTINI
Watermelon Schnapps, Citrus Vodka, Sweet & Sour
CLASSIC VODKA MARTINI
Brilliant Vodka, Vermouth and Olives

RED WINE
Keltie Brook Pinot Noir, Oregon
Aquinas, Cabernet, Napa
Pannaroz, Red Table Wine, Spain
Graziano, Zinfandel, Mendocino Co.

WHITE WINE
2 Bros, White, Chile
Terazzo, Crisp White, Italy
Benziger, Fume Blanc, California
Barnard Griffin, Riesling, Washinton

MOMOKAWA CHILLED SAKE
Diamond-Smooth & Dry
Silver-Dry & Assertive
Pearl-Antique Style Unfiltered
Raspberry-All Natural
Pear-Fresh and All Natural

ALL DOMESTIC BEER $2.00
4:00pm-7:00pm Mon-Fri
9:00pm-11:00pm Fri & Sat

Happy Hour Food Specials

Edamame . . . . . 3
Mixed Greens Salad . . . . . 5
California Roll . . . . . 5
Philly Maki . . . . . 5
Salmon Nigiri . . . . . 4
Tuna Nigiri . . . . . 5
Pommes Frites . . . . . 4
Vegetable Tempura . . . . . 4

First Course

Salad of Beet Carpaccio with Chévre, White Chocolate Ganache and Mâche . . . . . 7
Peeky Toe Crab Salad with White Asparagus, Soft Poached Egg
and Truffle-Egg Emulsion . . . . . 11
Seared Diver Scallop with a Crispy Potato-Wild Mushroom Gallette and
Bacon Vinaigrette . . . . . 9
Seared Hudson Valley Foie Gras with Port Wine and Fig Puree, Onion Marmalade, Strawberries and Port Wine Reduction . . . . . 16
Smoked Golden Tomato Tart Tatin with Harold’s Micro Greens, Balsamic
Reduction and Basil Oil . . . . . 8
Tuna Tartare with Meyer Lemon and Cucumber Gelée . . . . . 11
Potato Gnocchi with Roasted Vegetables, Pecorino and Pesto . . . . . 9
Winter Greens Salad with Carr Valley Bleu Cheese, Pears, Candied Pecans and Sherry Vinaigrette . . . . . 7

Entrees

Daily Market Selection of Fish . . . . . Market Price Please Inquire
Duo of Beef—Braised Niman Ranch Short Ribs and Grilled Sterling Silver Beef Tenderloin, with Parsley Potato Puree, Young Carrots, Braising Jus and White Truffle Oil . . . . . 29
Fresh Herb and Chévre Crusted Rack of Lamb with Carnaroli Risotto, Dried Fruit Compote, Lamb Reduction and Mint Oil . . . . . 26
Roasted Breast of Wild Acres Duck with a Wild Mushroom and Duck Confit Strudel, Onion Marmalade and Vincotto . . . . . 25
Grilled Pork Tenderloin with Fingerling Potatoes, Cippolini Onions, Bacon, Spinach and Whole Grain Mustard Vinaigrette . . . . . 22
Roasted Wild Acres Airline Chicken Breast with Roasted Eggplant, Braised Legs, Crimson Lentils, Spinach and a Parsley Emulsion . . . . . 19
Pan-Roasted California White Sea Bass with Honshimeja Mushrooms, Spinach, Purple Potatoes, Sweet Onions, Bacon and a Saffron-Vanilla Emulsion . . . . . 25
Grilled Sterling Silver Bone-In Rib Eye with Potato-Wild Mushroom Gratin and Mushroom Demi-Glace . . . . . 31