It was served on a rice and bean tortilla, and topped with a fruit salsa and honey-jalapeno sour cream. It seemed like too many things were happening on that plate for anything to stand out. I suspect the kitchen still has some kinks to work out in the food preparation. The house-made ice cream cake, with a raisin and rum filling, chocolate on the bottom and chipped chocolate on top, was superb, though. The dishes at the Blue Water Grill are a little more straightforward.
Appetizers are as simple as a shrimp cocktail.
A batter-dipped and fried fish sandwich is served on kaiser roll, with tartar sauce and cole slaw. A sirloin steak is grilled to order and topped with mushrooms. That's as basic as you can get. For comparison, Siena serves a New York strip boneless steak, grilled and topped with melted Maytag Farm blue cheese and pine nuts, and served with smashed redskin potatoes. A good and good-looking appetizer on the Blue Water menu is a marinated portabello mushroom, sliced and served with alternating strips of roasted yellow and red peppers on each slice, a cluster of greens on the side.