Bluefin is a uniquely innovative Japanese restaurant by critically acclaimed chef Takashi Abe. While Bluefin is mainly about incredible sushi, Chef Abe puts his stamp on hot entrees, too. Chef Abe carefully blends classical Japanese Cuisine with more modern European influences. Signature dishes include Chilean sea bass and foi gras with while truffle oil butter sprinkled with real gold flakes, and halibut carpaccio with dustings of pink peppercorn and chives in a ponzu perfumed with light truffle oil. To truly experience the magic of Bluefin, one must try the “Omakase” (chef’s choice), you put yourself into the hands of Chef Abe to experience course after course of dazzling dishes which change almost on a daily basis. The restaurant offers stunning ocean views and a sophisticated, intimate interior with a deep ocean blue water fall, dramatic illuminated sushi bar, dark woods and contemporary Italian chairs. Experience Bluefin.
Cannons Dinner Menu
Menu and pricing subject to change
Starters
Crab Beignet - 17
New Orleans style beignets with crab. Mascarpone cheese, in a light tempura served with our savory garlic aioli & roasted red-pepper aioli dipping sauce.
Bacon Wrapped Prawns - 17
Bacon wrapped prawns char-broiled atop our signature cole slaw and smokey barbeque sauce.
Crispy Calamari - 15
A tender calamari steak tossed in our chili-ginger seasoning, pan seared & served with sweet cilantro-chili dipping sauce.
Watsonville Herbed Artichoke - 12
From the heart of Monterey Bay. Steamed in our blend of herbs & spices Served with dill cre?me fraiche.
Add saute?ed mushrooms 3
Coconut Shrimp - 15
Lightly covered in a coconut-tempura coating, served with sweet thai chili dipping sauce.
Sizzling Mushrooms - 12
Saute?ed with herbs, served sizzling tableside, accompanied with garlic bread.
Spinach and Artichoke Dip - 15
Plenty to share! Served with lots of chips for dipping
Soups / Salads
New England Style Clam Chowder - 12
Our version of the creamy style New England Clam Chowder.
Lobster Bisque - 13
Smooth and velvety with chunks of New England lobster.
Spinach Mango - 11
Fresh spinach mix topped with shredded mango, chopped candied walnuts and Pt. Reyes blue cheese crumble. Sprinkled with dried cherries And tossed in a sweet mango dressing.
Caesar Salad - 11
Hearts of romaine, our caesar dressing, with garlic croutons & parmigiano-reggiano
Cannon’s Field Greens - 10
Organic field greens with candied walnuts, shaved apple, Pt. Reyes Blue Cheese crumbles, tossed in a balsamic reduction & virgin olive oil.
The Wedge - 13
Crisp iceberg lettuce, topped with blue cheese dressing, diced tomatoes, applewood bacon, egg, diced red onions & Pt. Reyes Blue Cheese crumbles.
Add Grilled Chicken Breast - 6
Sea
All Entrees Served with Hot La Brea Bakery Sourdough Roll
All of Our Fresh Fish may be Char-Grilled,
Pan Broiled or Grilled 'Cajun Style' upon request
Fresh Skuna Bay Salmon - 32
Skuna Bay “craft-raised” salmon topped with a tarragon cream sauce, accompanied by fresh seasonal vegetables and scalloped potatoes.
Cioppino - 32
Alaskan King Crab, scallops, black mussels, shrimp, mahi mahi, salmon & swordfish. Saute?ed in a rich aromatic broth of tomato & spices.
Fresh Ahi - 34
Lightly seasoned, grill seared, topped with a ponzu beurre blanc. Accompanied with our green papaya salad and white rice.
Seafood Medley - 34
Two seafood skewers loaded with shrimp, swordfish, scallops, mahi mahi & salmon. Drizzled with lemon beurre blanc, accompanied with rice pilaf.
Fresh Mahi Mahi - 34
Fresh mahi mahi topped with grilled wild mushrooms and a lobster reduction. Served with roasted garlic mashed potatoes and green beans.
Day Boat Scallops in Lobster Sauce - 33
Fresh day boat scallops, char-grilled over linguini tossed with freshly sautéed shitake mushrooms and asparagus in a creamy lobster sauce.
Fresh Swordfish - 34
Macadamia nut crusted, topped with our vanilla bean sauce accompanied by roasted vegetables and rice pilaf.
Land
All Entrees Served with Hot La Brea Bakery Sourdough Roll
Herb-Crusted Prime Rib 12oz. - 36
Prime rib, slow roasted, served with roasted vegetables, and garlic mashed potatoes.
Filet Oscar - 44
Aged angus filet mignon, cut by our chef, fresh daily. Topped with Alaskan king crab, asparagus, béarnaise sauce, served with roasted vegetables and scalloped potatoes.
Filet Mignon - 42
Aged angus filet mignon, cut by our chef, fresh daily. Grilled to your liking. served with a demi-glaze reduction and béarnaise sauce. Accompanied by scalloped potatoes and roasted seasonal vegetables.
Filet Mignon and Shrimp Combination - 33
Pieces of teriyaki Filet Mignon, seasoned sauteed shrimp, served with grilled seasonal vegetables and rice pilaf.
Organic Free-Range Chicken - 25
Free range chicken breast, parmesan crusted, topped with a pomerey-mustard cream sauce, accompanied with garlic mashed potatoes & roasted vegetables.
Specialties
Fresh Salmon on Field Greens — jerk style - 21
Skuna Bay salmon seasoned with Caribbean-style spices atop organic field greens tossed in our raspberry vinaigrette.
Cannons Famous Bacon Cheese Burger - 16
Angus ground sirloin, charbroiled. Served with Cannons fries and pickle spear.
Signature Shaved Prime Rib Sandwich - 18
Thinly sliced slow-roasted prime rib on a toasted tuscan roll, topped with creamed horseradish, caramelized onions, sliced tomatoes and jack cheese.
Fish and Chips - 18
Beer battered Atlantic cod, served with Cannons fries and tarter sauce.
King Crab, Romaine & Avocado Salad - 20
Hearts of romaine with a creamy peppercorn dressing, topped with fresh avocado, Alaska King Crab meat & shaved parmigiano-reggiano.
Additions
Grilled Chicken Breast - 5
Loaded Backed Potato - 7
Crispy Onion Rings - 8
Scalloped Potatoes - 7
Roasted Vegetables - 7
Garlic Fries - 7
Cannons Fries - 7