Blue Finn Grill & Sushi RestaurantThe Blue Finn Grill & Sushi Restaurant in Middletown offers a creative menu of grilled entrees and seasonal specials, in addition to their signature sushi and sashimi.

Korean BBQ is a fun, social dining experience. Spending time with friends and family is what Korean BBQ is all about. Blue Finn offers diners different cuts of meat to grill themselves to their liking over an innovative, smokeless tabletop grill installed at every table. Enjoy your meal with unlimited complimentary side dishes (BanChan), lettuce and grilled meat to make little wraps (Ssam).

We only use USDA Prime grade all natural Angus beef. All of our beef is 100% hormone, antibiotic and steroid free.

Chef, Owner and C.I.A. Graduate Peter Kim combines the elegance of his classic French training with flavors from the far East. Serving fresh, healthful, delectable food at affordable prices.

Blue Finn Grill & Sushi Restaurant provides off-premise catering and can customize the menu available to meet any occasion.

Selections from the Blue Finn Grill & Sushi Restaurant Menu:

  • Boneless Short Ribs (Galbi)
  • Sirloin Flap Steak
  • Hokkaido Scallops
  • Blue Crab And Mango Roll – Lump crabmeat with sliced mango on top
  • Volcano Roll – Tempura shrimp, crabstick, takuan, cream cheese
  • ellowtail and Jalapeno Crunchy Roll – Yellowtail, jalapeno peppers, crunchy tempura flakes, red tobiko
  • Salmon Tempura and Spicy Crab Roll – Crispy fried salmon roll with spicy crabmeat (Kami) on top
  • Korean Bulgogi And Asparagus Roll – Stir fried sliced ribeye with asparagus tempura, cheddar cheese
  • Crab Cake with Ginger-Scallion Aioli and Asian Slaw
  • Chipotle Barbecue Chicken Quesadillas with Asian Guacamole and Salsa
  • Grilled Chicken Satay and Baby Spinach Salad with Thai Peanut Dressing
  • Seared Duck Breast with Pomegranate-Tamarind Glaze
  • Asian Blackened Tilapia Fillets with Wasabi Oil and Sweet Shrimp Broth
  • Wok Seared Sea Scallops and Stuffed Shrimp with Tomato and Thai Basil
  • Caramelized Garlic Coated Chatham Cod with Wilted Baby Spinach Salad
  • Korean Chili Paste Pork Chop with Nappa Cabbage-Fuji Apple Slaw
  • Flame Roasted Ginger Crusted Salmon with Miso-Sesame Vinaigrette