In the heart of the Castro, Blush! invites you to savor an experience inspired by the greatest wine bars of Europe. Amidst a cozy décor, our trained staff will guide you through a selection of some 50 wines offered by the glass, part of our extensive wine list (120 wines by the bottle). To accompany our wines, we offer a flavorful and authentic cuisine – antipasti, small plates, entrees, created according to the certified art of our Chef, Martin. Blush is also proud to be a unique home for live Music and Arts in the Castro. We feature quality live music every Monday, Tuesday, Wednesday, and Thursday, French Improv Theatre once a month. New Art by local artists is displayed on our walls every couple of months.
The kitchen is open Mon – Sun until 11 pm
All items on the menu are homemade in our tiny, yet creative kitchen!
Wine List
Chart House Menu
Menu and pricing subject to change
BEGINNINGS TO SHARE
BRUSCHETTA BOARD 17
eggplant caponata | roasted wild mushrooms
roasted red pepper hummus | artichoke + tomato
savory spreads | grilled bread
WICKED TUNA* 16.5
ahi tacos | tartare + pepper seared
MEDITERRANEAN HUMMUS TASTING 8 / 12
avocado | roasted red pepper
Kalamata | grilled pita | plantain chips
OYSTERS ON THE HALF SHELL* 1/2 doz. 16
OCTOPUS CARPACCIO 15
tomato radish salad | fried capers | EVOO | taro chips
SHRIMP, CRAB, AVOCADO + MANGO STACK 18
SHRIMP COCKTAIL 17.5
TUNA POKE BOWL* 16
edamame | wakame | avocado | spicy cucumber
rice noodles | cabbage slaw
COCONUT CRUNCHY SHRIMP 12.5
citrus chili | coconut cream + soy dipping sauces
CHARRED OCTOPUS 19.5
saffron aioli | chimichurri | achiote puree
KIM CHEE CALAMARI 16
lightly fried | crisp vegetables
CRAB CAKE 17
avocado corn relish | lemon shallot butter
CRISPY TWIST ON ESCARGOT 15
cremini mushrooms | boursin | garlic butter
BOWLS + GREENS
LOBSTER BISQUE 9.5 / 11.5
NEW ENGLAND CLAM CHOWDER 8.5 / 10.5
STREET CAESAR 10.5
achiote Caesar dressing | grilled corn
avocado | tortilla strips
CHOPPED SPINACH SALAD 10
bacon | egg | radishes | mushrooms
warm bacon dressing
CHOPPED SALAD 9.5
cucumbers | tomatoes | red onions | radishes
hearts of palm | pepperoncinis | balsamic vinaigrette
CHART HOUSE FARMER’S BAR
with entrée 10.5 or a la carte 19.5
VINTAGE CHART HOUSE
MAC NUT MAHI 39.5
warm peanut sauce | mango relish | soy glaze
mango sticky rice + Asian green beans
SPICE DAHI * 38.5
Furikake rice | wasabi cream + ginger soy
COCONUT CRUNCHY SHRIMP 26.5
citrus chili | coconut cream + soy dipping sauces
mango sticky rice
C.A.B. TERIYAKI SIRLOIN * 31
soy glaze | island salsa | fingerling potatoes
HERB CRUSTED + SLOW ROASTED PRIME RIB*
3 potato garlic mashed
CHART HOUSE 10 oz. 33
CAPTAIN 14 oz. 41
CALLAHAN 18 oz. 45
SEASONAL EATS
PEACH - BOURBON GLAZED SCALLOPS + SHRIMP 38
skillet fried corn with bacon | asparagus
grape tomatoes | roasted red peppers
EVERY THING KING SALMON 38
seared | toasted bagel panzanella
arugula | tomatoes | red onion | capers
roasted beets + lemon vinaigrette
MOROCCAN MAHI 39.5
seared | herbed yogurt
fire roasted vegetable couscous
MEZZE PLATE 24
marinated grilled summer vegetables
artichoke + tomatoes | herbed rice
grilled shrimp 32
grilled chicken 30
DOCK TO DINE
coconut ginger rice | fresh vegetables
lemon shallot butter
simply grilled with olive oil (adds 50 cal) | baked
sautéed (adds 60 cal) | blackened (adds 100 cal)
MAHI 36.5
SWORDFISH 35
AHI* 36.5
HALIBUT 42
KING SALMON 35
SALMON 27
COMPLEMENTS
AVO - PICO DE GALLO 5
jalapeño | cilantro + lime
BAJA SHRIMP 8
avocado corn salsa
ISLAND SPICED SALSA 4
mango + pineapple
ROCKEFELLER 6
caramel onions | bacon
LAND & SEA
BLACK + BLUE SALMON 30
cajun spiced | blue cheese butter
caramelized onions | coconut ginger rice
ALASKAN KING CRAB MP
salt crusted baked potato
COLD WATER LOBSTER TAIL 7oz. 43
vegetable orzo
THAI ISLAND SHRIMP 27
sushi rice | edamame | cabbage slaw
coconut ginger jus
FILET MIGNON* 7 oz. 37 | 9 oz. 40
3 potato garlic mashed
NY STRIP 14 oz.* 40.5
3 potato garlic mashed
STEAK MARSALA* 28.5
sautéed mushrooms
PANEED CHICKEN 25
Romano panko crusted | citrus butter
3 potato garlic mashed
STEAK COMPANIONS
ALASKAN KING CRAB 3/4 LB. 29
CRAB CAKE 15
LOBSTER TAIL 7 OZ. 30
MUSHROOM TRUFFLE BUTTER 4
SIDE BY SIDE Sm 7 Lg 10
SIZZLING MUSHROOMS
STEAMED ASPARAGUS
CREAMED SPINACH
ASIAN GREEN BEANS
VEGETABLE ORZO
HIGHLY RECOMMENDED
HOT CHOCOLATE LAVA CAKE 9 / 11.5
Godiva Liqueur | chocolate sauce
Heath Bar Crunch | vanilla ice cream
substitute seasonal house-made
ice cream $1
Please allow 30 minutes for preparation