The menu changes every single day to reflect the current catch. You can get things you'll never ever see anywhere else in town--Rhode Island stew with littleneck clams, periwinkles, mussels, red snapper, and tiger shrimp; Catalonian paella with mussels, mahi-mahi, squid, and littlenecks; Bahamian calamari salad with French feta, thyme-cured olives, and red and orange peppers in a sherry vinaigrette.... Plus plenty of options for plain ol' grilled fish--black grouper, yellowfin tuna, Florida mahi-mahi, wild Alaskan king salmon, and more. Of course, theoretically you could get through a meal without touching a sea critter--spinach salad followed by pasta or a steak--but that's purely for the landlubbing spouses of the ocean-pining coastal natives who make Blue Point their home far away from home.


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