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Blue Collar Introduces New Dishes

We all love Blue Collar. It has become a Miami institution since 2012. Chef/Owner Danny Serfer is a master in the kitchen. Blue Collar has something for everyone at a great price.

Chef Danny Serfer has introduced new dishes to Blue Collar’s menus.

First up, the brunch menu. On the brunch menu, Chef Danny Serfer has added the Smoked Salmon Benedict with latkes and a caper crème fraiche; and the Breakfast Sandwich with two over easy eggs, bacon, cheddar, and a latke topped with garlic aioli.

On the lunch menu, Chef Danny Serfer has added Conch Fritters with spicy tartar sauce and Fried Green Tomatoes with buttermilk dressing to a BC Entree Salad topped with crispy chicken, latkes, bacon and 1000 island dressing and a Crispy Chicken Breast Plate served with diner’s choice of two veggies.

New to the Veggie board are Spaghetti Squash with Parmesan and butter, Sweet & Sour Cabbage with sautéed apples and Roasted Fennel.

New to the dinner menu are Scallops with fennel, peas and clam jus; Pan Roast of Mussels  – sausage, garlic, beer, chili flakes and blue cheese; Grilled Rainbow Trout with choice of two veggies; and NY Strip served with house fries, compound butter and garlic aioli.

The new Blue Collar menu items are available now.

Check out the full menus here.

Blue Collar is located at 6730 Biscayne Boulevard.

Photo courtesy of Blue Collar

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