Bluestone Steakhouse & Seafood in Tulsa

Fresh pine and juniper with orange zest

Juniper flavor with cucumber and citrus notes throughout

The one and only Islay gin, extremely well balanced with 31 botanicals

Grapefruit, juniper vanilla and lime on the palate

Unpeated fruit notes with vanilla oak notes

The most heavily peated scotch in the world: smoky, peaty, intense

Malty and sherry sweetness with strong oak and peat flavors

Blended whiskey with toffee and maltiness throughout

easy going bouquet of sweet plums, blackberries, rosemary and cocoa powder

vibrant fig, ripe plum, licorice, roasted cocoa bean, toasted vanilla and a lingering finish

polished structure with generous fruit, baking spice, caramel and cinnamon

elegantly lush and silky tannins, red cherries, ripe currants and melting dark chocolate

Succulent strawberries, rose petals and red currant with a dense mouth feel

A crispy wedge of iceberg lettuce drizzled with Maytag blue cheese dressing and topped with Maytag blue cheese crumbles, diced tomatoes, bacon crumbles and grilled green onions

Romaine lettuce tossed with our house-made Caesar dressing and topped with fresh shaved parmesan cheese and our Bluestone croutons

Baby spinach tossed with a warm mustard-pancetta bacon dressing and served with shaved fried onions, flash-fried sliced crimini mushrooms and diced tomatoes

Baby greens topped with our house-made balsamic vinaigrette, sliced boiled eggs, jumbo lump crabmeat, grilled pancetta bacon, grilled green onions, diced tomatoes and Maytag blue cheese

Grilled fresh Norwegian salmon served on a bed of baby greens drizzled with house-made citrus vinaigrette dressing topped with mandarin oranges, diced red onion and diced Fuji apples. Can serve as Blackened Salmon

We start with fresh pan-seared Ahi tuna steak with mixed greens, Kalamata olives, roasted Yukon potatoes, fresh Haricots Verts (green beans) and our balsamic vinaigrette

Chopped iceberg lettuce, Roma tomatoes, diced cucumber, fresh mint and pita chips served with an extra virgin olive oil, lemon-garlic fresh Jordanian sumac dressing

Rich, chewy, rounded and smooth, with complex citrus, cinnamon and cocoa

A full-bodied mix of vanilla, dark caramel, hazelnut, apple, fruit and spices

Expansive notes of maple sugar, toasted nuts and oak

Notes of rye and spice, barley malt and butterscotch

America's first bottled bourbon - bakery spice, toasted oak, and sweet fruit

Clove, cinnamon, nutmeg flow into a citrus fruit mix and shortbread sweetness

Spicy and hot with cherries and a orange zest

Medium bodied with ripe fruit notes, and strong vanilla and oak flavors

Medium silky bodied with raisin and ripe fruits

Full bodied with smoke and intense peat

Cooked agave with a slight citrus undertones

Spice and sweet vanilla with hints of powdered cinnamon

Smooth and peppery with a warm and clean finish

Light and sweet with grassy undertones

Dried grass and floral characters with agave and pepper notes

Smoke, caramel and oaky agave flavors

We offer two main flavors, vanilla and Key lime. Be sure to ask your server for the seasonal flavors

We offer many different types of our fresh-made cheesecake as well as seasonal flavors so be sure to ask your server for the seasonal flavors

This chocolate mousse is very different from any you have tried in the past. First, we start by sourcing our chocolate locally from Glacier Confection's™ in Tulsa, which is the best chocolate I've found in these many years in business. Next, we lovingly take the time to make our mousse in the old traditional method

We always have at least three to four types of cakes for your enjoyment. Many of these cakes change with the seasons. Bring your appetite since they are very large servings

Mouth-filling lots autumn fruits - dried figs and honey-sweet spices: followed by a smoky malty dryness

Characteristic sweet, fruity notes, develops into butterscotch, cream, malt and subtle oak flavours

Richly delivers luxurious dried fruit, candy peel and dates, Overlaid with elegant oak notes

Zesty orange and winter spice with lingering hickory notes

Walnut and honey notes with subtle smokiness

Medium bodied, with caramel and faint fruit notes

Citrus and creamy mouth feel with honey notes

Deliciously smooth, rich dried fruits and sherry balanced with wood smoke and spice

Rich dried fruits with spice, clove, orange and wood smoke

Smooth and mellow with beautifully combined flavors - nutty sweetness, cinnamon spiciness and a deliciously proportioned layer of sherry

Sweet with dried fruits, sherbet spice, toasted almonds and cinnamon, layered with a richness of creamy toffee notes, traces of oak and deep vanilla

Apple with fruity and creamy citrus notes

Please ask your server for the seasonal flavor

Served with English service and timer for steeping. Tropical Green, Earl Grey, Orange Jasmine, Classic Breakfast, Berry Black, Chai, Mint, Spring Jasmine. Flavors vary by Season

Coke, Diet Coke, Sprite, Dr Pepper, Root Beer, Lemonade

Three beef tenderloin brochettes pan-seared with onions and red peppers, prepared in a sweet soy glaze with a spicy chili aioli

Three beef tenderloin brochettes pan-seared with onions and red peppers, prepared with a traditional Korean sweet ginger sauce and served with Japanese steamed rice

"Your Way!" Crisp, honey-wheat flatbread crust with beef tenderloin, Your choice of Maytag blue cheese OR Mozzarella cheese OR Cheddar cheese caramelized onions and fresh sweet herbed tomato sauce

Crisp, honey-wheat flatbread crust topped with olive oil, fresh basil, tomatoes, grilled chicken breast and mozzarella

A cream cheese-artichoke dip roasted with parmesan cheese and served with toasted pita bread points. "A Tulsa Favorite"

Blue crab cakes served with a roasted corn-black bean relish and jalapéno-cilantro aioli

Dill-encrusted salmon roasted to perfection and blended with cream cheese, dill aioli and sour cream. Served with crostinis

Two pan seared fresh sea scallops topped with a pesto-cream reduction sauce, and served with crostinis

Marinated grilled slices of portabella mushrooms served with toasted crostinis and herbed Montrachet goat cheese mousse, baked golden brown

Danish Brie coated with crushed macadamia nuts and panko breadcrumbs. We then pan-fry the Brie and serve with sliced Fuji apples, seasonal fruit, toasted pita points and a fresh raspberry sauce

Dipped in buttermilk and our Bluestone breading then fried to golden brown and served with house-made horseradish sauce

Four wild caught jumbo shrimp served with Tanqueray™ gin-infused cocktail sauce

Toasted crostinis topped with a roasted pine nut-basil pesto and whole-milk mozzarella cheese. Next we add our housemade tomato-basil relish with a touch of balsamic red wine vinegar

creamy, rich and buttery with candied apple and peach

toasty vanilla, baking spice, meyer lemon and apple collide

lemon meringue, crisp pear and tart stone fruit with a hint of smokiness

unoaked with vibrant honeysuckle, crisp pear and flower blossoms, great acid and depth

floral intensity with revealing notes of honey and acacia

round, creamy and refined with aromas of pear, kiwi and lychee fruit and a kiss of caramel

fruit forward with aromas of lemon and lime, barrel spice, nougat and green apple

Enticing aromas of ripe apple, creme brûlée and a touch of butter to finish

OR meets CA with bold flavors of ripe cranberry, minerality, dusty earth and rustic tannins

Oregon in a bottle with red fruit, earth, almond, barrel spice and a lively acidity

supple tannins with aromas of black tea, dried herbs, cedar and black plum

silky and elegant, a classic expression with forest floor notes, cola, cassis and fresh red fruit

Ask about our Seasonal Drafts

Tangy, elderflower and slightly floral, grain whiskey matured for five year

Orchard fruits and floral sweetness

Pan-seared tenderloin and roasted grape tomatoes, garlic, shallots, fresh oregano and extra-virgin olive oil tossed with linguini and our house-made marinara sauce

Fettuccine pasta tossed in a traditional white wine Alfredo sauce topped with parmesan cheese

Best chicken-fried chicken in town! Hand-breaded, tender chicken topped with home made gravy and garlic mashed potatoes

Natural chicken breast lightly floured and pan-seared with artichoke hearts, sliced crimini mushrooms sautéed in lemon beurre blanc sauce and served with garlic mashed potatoes and grilled asparagus

Natural chicken breast lightly floured and sautéed with a blend of wild mushroom, garlic and shallots prepared in sweet marsala wine sauce. Served with garlic mashed potatoes and grilled asparagus

We start by marinating our chicken for two days in our special herbs and olive oil. Next, we roast the chicken halves and top with parmesan cheese. Served with two sides

We sauté a lightly floured chicken breast in butter, shallots and fresh herbs until tender. We then add thinly sliced Fuji apples with a trio seasoning of spices. Finally, we flambé the pan with Calvados apple brandy and finish the sauté with a touch of heavy cream. Served with rice and vegetable du jour

Six jumbo wild caught Gulf shrimp sautéed with olive oil, white wine, peppers, red onion, crimini mushrooms, garlic, fresh spinach and reduction of heavy cream. We then finish this creation with angel hair pasta in a lemon beurre blanc sauce

Handmade from scratch with our own Italian beef sausage, all natural ricotta and mozzarella cheeses, we then finish this sausage in our own red wine meat sauce, then top with our roasted pine nut-pesto cream reduction sauce

Sautéed peppers, onions, grilled chicken, garlic and andouille sausage in a light and spicy Creole cream sauce, served with fettuccine

Maine lobster claw meat sautéed with shallots, garlic, butter and white wine in a rich cream sauce. Served over penne pasta with parmesan cheese

A fourteen-ounce Certified Angus Beef® Prime Kansas City strip seasoned and glazed with our clarified butter

Certified Angus Beef® top sirloin marinated with our house seasoning, grilled to your liking and glazed with our clarified butter

A fourteen-ounce, hand cut steak seasoned and grilled to your liking and glazed with our clarified butter

Sixteen-ounce Certified Angus Beef® porterhouse seasoned and grilled to your liking and glazed with our clarified butter. Cannot be a split entrée

Certified Angus Beef® tenderloin filet seasoned and grilled to your liking and glazed with our clarified butter. The twelve-ounce filet is cut only from the chateaubriand of the tenderloin.The 12 oz. filet cannot be a split entrée

A huge Certified Angus Beef® chicken-fried steak topped with our scratch cream gravy, served with choice of soup or salad and fresh garlic mashed potatoes and one of our vegetable du jour

We start with a "turn-of-the-century" deconstruction of the Certified Angus Beef® ribeye loin and cut a six-ounce ribeye heart; seasoned and grilled to your liking topped with a wild mushroom port wine demi glace reduction sauce. Served with one of our vegetable du jour and fresh garlic mashed potatoes. Limited availability

We start with a "turn of the century" deconstruction of the strip end of the Certified Angus Beef® ribeye loin and cut an eight-ounce ribeye heart from the leanest portion of the ribeye; seasoned and grilled to your liking topped with a wild mushroom port wine demi-glace reduction sauce. Served with one of our vegetable du jour and fresh garlic mashed potatoes. Limited availability

Twelve-ounces of Certified Angus Beef® tenderloin tails seasoned and grilled to your liking topped with a wild mushroom port wine demi glace reduction sauce. Served with one of our vegetable du jour and fresh garlic mashed potatoes

Our bone-in rib loin cut pork chop grilled and served with a homemade cinnamon-applesauce, fresh garlic mashed potatoes and one of our vegetable du jour

bright acidity with a lingering finish of peach, passion fruit and lemongrass

opulent with lively grapefruit, lime zest and citrus

complex tropical fruit with a finish of fresh cut herbs, gooseberry and a crisp acidity

friendly and approachable bing cherry, a touch of smoke, black pepper and violet

rich and smooth with a juicy finish, flavors of cassis, berry, vanilla and berries

spicy black cherry, briary blackberry, cloves, mocha and anise with a plush finish

Oklahoma connection exhibiting subtle oak, plum, herb and a touch of chocolate

bramble, violets, sweet tobacco, blueberries, plums and rosemary with a lingering finish

complex, luscious black fruit, hints of cedar, round structure and silky fine tannins

aromas of espresso, dark cocoa, black currant, cassis, mineral backbone and bright acidity

exceptionally integrated tannins, chocolate covered cherries, black currant and vanilla

Rich notes of Sandalwood, coffee beans, raspberries and a mouth coating texture

Full bodied with fruit and spices, twice charcoal mellowed for the ultimate smoothness

Notes of toasted oak, vanilla, and caramel, round out this unique hand selected whiskey

Similar to it's predecessor, with a strong oak and caramel character. It is the purest form of jack, bottled from 125 to 140 proof

This one of a kind whiskey is filled with butterscotch and caramel notes develops into orange zest and finished with a subtle smokiness

This is an extremely rare, limited edition whiskey, made to honor Frank's 100th birthday, bottled at 100 proof

Vanilla, oak and caramel notes create a full bodied flavor

Fresh salmon fillet served two ways. The first method is grilled and basted with our house herbs and seasoning served with sweet potato hash and vegetable du jour. The second method is a bourbon-soy marinated salmon filet baked and topped with a bourbon-soy glaze, served with starch of choice and vegetable du jour. Ask your server to have Blackened

Fresh Ahi tuna fillet pan-seared to your liking and topped with wasabi aioli served with fresh julienned Asian stir-fried vegetables and rice pilaf

Fresh eight-ounce Halibut fillet, pan seared and sautéed with mushrooms, tomatoes, capers, onion, and garlic. Topped with jumbo lump crabmeat and two jumbo shrimp in a lemon beurre blanc sauce. Served with rice pilaf and sautéed vegetables

Six wild caught jumbo shrimp perfectly breaded in our special breading then fried and served with fresh-cut fries and Tanqueray™-infused cocktail sauce or house-made and tartar sauce

Four fresh jumbo sea scallops pan-seared and resting on an Asian rice patty with fresh chives and egg. We then top that with sautéed julienned fresh vegetables and lace with a balsamic reduction sauce

Fresh Norwegian salmon served en croute with dill-roasted salmon, orange reduction cream cheese, herbs, caramelized red onions and sun dried tomatoes. We then wrap this inside a French pastry and bake to perfection. Served on a pool of champagne sauce with rice pilaf and vegetable du jour

delicate flavors of apple and citrus with a lively acidity and the slightest hint of sweetness

signature flavor profile of apple, pear and hints of spice with a dry finish

vivid aromas of black cherry, red berries and citrus with elegant structure and soft texture

perfect for life's celebrations, well-knit and balanced with medium acidity and ripe fruit

vintage expression, classically crafted by Champagne's elite

fascinating complexity with ripe fruits, pear and wild flowers

harmonious pineapple, nectarine, cantaloupe, lime zest and minerals

sweet and brisk with intense orange, vanilla and honey

off-dry with aromas of peach, nectarine, pollen and saffron

dry style with wisps of pink peppercorn, watermelon, cherry and pink grapefruit

sinfully delicious notes of candied berries, currant, exotic spice and toasty oak

bourbon barrel aged to create intense black & red fruit, dried herbs and warm spices

velvety tannins with notes of vanilla & cream, ripe raspberry and BBQ spices

Petite Sirah based blend with rich flavors of blackberry, baking spices and firm tannins

Malbec based blend featuring black plum, fresh cherries, spicy notes and a smooth finish

GSM blend with seductive flavors of raspberry, chocolate and cracked black pepper