The Blue is a collaboration between Boston restaurateur Michela Larson and the resort and takes over the former Cielo space. The dining room, which accommodates 120 guests, features lapis blue walls and white leather banquettes, designed to match the colors of the Atlantic ocean.
Executive chef Christine Tenaud heads up the kitchen. Previously, Tenaud has worked with James Beard winner Melissa Kelly, who owns Primo in Rockland Maine. Most recently, Tenaud was chef de cuisine at Primo in the JW Marriott Star Pass in Arizona and sous chef at Essex House in New York City.
The Blue's menu will change with the seasons and will feature sustainable and organic products from local farmers and fresh seafood sourced locally.
Dishes include mussels a la plancha ($18); char grilled octopus ($17); honey glazed half chicken ($34); cider pork tenderloin ($37); and a vegetarian "farmer's plate" ($32).
The restaurant will also feature a "claw bar", offering U-12 shrimp, kin g crab legs, Maine lobster, stone crab, a selection of oysters, and more.
The blue is open to resort guests and Premier Club members only, Monday to Saturday, 5 to 10 p.m.
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