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Under the direction of Executive Chef Jonathan Hale, The Blue Point restaurant soars above common expectations for innovation in seafood. Hale's culinary ambitions led him to study with famed Chef Jean-Marie Josselin in Maui. Some of his legendary signature dishes include seared day boat scallops with goat cheese and portabella ravioli, as well as lobster bisque with port and rosemary.
Blue Point Coastal Cuisine Reviews |
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