Blue Collar Trout

Since opening its doors in 2012, Blue Collar has been a constant favorite of our’s with a solid menu of tried-and-true dishes. And while plenty of those favorites remain on the menu, over the past few months Chef/Owner Danny Serfer has added a brand new selection of brunch, lunch and dinner items that we got to try firsthand.

New on the mid-day meal menu are dishes like a Conch Fritters Po’ Boy with spicy tartar sauce and Fried Green Tomatoes with buttermilk dressing along with a brand new selection of the restaurant’s signature veggies like Spaghetti Squash with Parmesan and butter, Sweet & Sour Cabbage with sautéed apples and Roasted Fennel. All great in flavor and working perfectly with the already established menu.

We got a taste of the dinner menu too trying out the fresh Grilled Rainbow Trout and the Scallops with fennel, peas and clam jus. Other new dishes included the Pan Roast of Mussels with sausage, garlic, beer, chili flakes and blue cheese and NY Strip served with house fries, compound butter and garlic aioli.

Helping execute these dishes is the restaurant’s newly promoted chef de cuisine, Ervin Bryant, who joined the team in July 2014 as sous chef. Hailing from Morgan’s and Pacific Time, Bryant has more than 15 years’ experience in the industry.

Until you can make it in for yourself, check out all the new delicious dishes below.