I’ve always been a fan of Bonefish Grill, between the menu variety, savory seafood and atmosphere suitable for any occasion, Bonefish is a delightful place to satisfy your seafood cravings without exploding your bank account.
As we break out of winter and spring into warmer weather, Bonefish Grill has juxtaposed flavors and textures that are both spicy and nice. Their new Fire + Ice prix fixe menu features three innovatively generous courses starting at $19.90. Each dish is served with a choice of fresh salad and finished with DIY Doughnuts — croissant-like doughnut holes, tossed in cinnamon sugar that you can fill yourself with sea salt caramel and chocolate sauce.
We recently tasted a few items on the Fire + Ice menu along with some of Bonefish Grill’s classic items. Here’s more on the prix fixe menu and some of our favorite dishes!
- Ahi Tuna Sashimi: Premium sushi grade, sesame-seared rare with wasabi, pickled ginger and served over a decadent mellow, yet flavorful sauce. Their ahi tuna is consistently fresh, flavorful and still my favorite version in town. Bonus points if you can use their chopsticks!
- Oscar Turbot: Sautéed piccata-style and topped with jumbo lump crabmeat and asparagus. Served with mushroom ravioli, spring peas and roasted pepper. A unique take on seafood filed with surprising, yet delightful flavors with crab, capers and more! Fire + Ice prix fixe entrée option.
- Chilean Sea Bass: This flaky, light fish was full of flavor and simply delectable. A fish suitable for seafood lovers and novices alike.
- On the Rocks Patrón’s Perfect Cucumber Margarita: Concocted of Patrón Silver, fresh lime and English cucumber. Topped with a hint of St. Germain Elderflower liqueur and rimmed with salt and pepper for a perfect finish. This is what happens when a trendy cocktail meets a classic – it’s a perfect blend of savory, sweet and unique.
And here’s more on the prix fixe menu entrées!
- Cold Water Lobster Tail: Steamed and seasoned, served with warm drawn butter, crispy smashed Yukon Gold potatoes and spring sugar snap peas.
- Dynamite Opah: Nicknamed “moonfish,” Opah is a great fish for the grill with a firm steak-like texture. It’s topped with lump Crab meat, sautéed spinach, and finished with a creamy aioli.
- Shrimp + Scallop Firepot: Jumbo shrimps and scallops finished firepot style, served with rustic cut vegetables and Yukon gold potatoes. Finished with spring sugar snap peas.
- Grilled Lamb Chops: Seasoned and lightly caramelized, served with crispy Yukon Gold potatoes.
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Disclosure: Spork received a gift card from Bonefish Grill to taste their new menu. All opinions belong to Spork.