Austin’s Blue Star Cafeteria Offers Wednesday Fish Fixe Menu

by Marika Flatt and Amanda Smith on April 13, 2016 in Food, Austin,
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The word “cafeteria” may strike fear into many of us with memories of mystery meat with school lunches or bland hospital meals, but Blue Star Cafeteria will leave you with a new appreciation of the word. Located in the Allandale/ Rosedale neighborhood of Austin, Blue Star creates a stylish and comfortable atmosphere for diners. A new feature to their lineup is their Gone Fishin’ Prix Fixe menu. Available only on Wednesday for dinner (after 4pm), this menu brings the heart of the ocean straight to your plate.

To start, you have a choice of lump blue crab bisque soup (think spicy!) or their fresh-cut wedge salad. The soup is a perfect portion of lump blue crab from the Florida coast and topped with a crouton, while the salad is topped with bleu cheese crumbles, bacon, tomatoes, and scallions.

You should definitely try out the new menu options. They may not be around for long. Courtesy photo
You should definitely try out the new menu options. They may not be around for long. Courtesy photo

As for the entrée, you have three equally delicious choices: seared redfish with creole sauce, crunchy baked cod with tartar sauce, or the seared salmon board special. The redfish comes with a rich cajun-style seasoning, topped with creole sauce and served on white rice with french-cut green beans on the side. A favorite this time of year, the crunchy baked cod is served with glazed carrots and green beans. If you prefer fried fish but are trying to stay the healthy course, this dish will hit the spot! Mixing things up is the seared salmon board, a weekly rotating dish served with two sides of your choice — we had the Brussels sprouts and potatoes.

Blue Star has fantastic options for lunch and dinner, along with happy hour and brunch hours. Their wide selection of beer and wine is fully available during their Gone Fishin’ Wednesdays. Finish your meal with one of Blue Star’s tasty house-made desserts.

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