Chef David Chang has always been fascinated with flavors and cooking. Driven by his love of food and his curiosity about other cuisines, he worked in Chinese, Japanese, and French restaurants in a few states to acquire his culinary skills. He then went on to open his own restaurants in Tampa, Florida and in Houston, where he opened Redfish Seafood Grill in 2003.

Chang's passion is cooking and creating new dishes using only the freshest ingredients and the cooking techniques he has mastered over the past 30+ years. Chang is also known for his unique and creative plating. "Presentation is as important as taste," Chang likes to say, "because we feast with our eyes first."

The team at Blue Onyx Bistro are looking forward to serving you.

Chef's Special Lunch and Dinner Course Menu

Seafood, Steaks & Sushi Restaurant

Chef's 2 Course Lunch Menu and Chef's 3 Course Dinner Special

2 Course Lunch Menu for $25
FIRST COURSE FRIED CALAMARI Japanese-Seasoned calamari, crispy fried with Marinara Sauce MIXED GREEN SALAD Mixed greens, Feta Cheese, cucumbers, and cherry tomatoes with house dressing WASABI CANDIED TUNA Ahi Tuna sashimi and watermelon topped with candied wasabi and lime vinaigrette SHRIMP BISQUE A Rich Creamy Bisque with Shrimp
SECOND COURSE CHIPOTLE REDFISH Grilled Fresh Red Fish Filet with a cumin and espresso rub, served with Chipotle Crab Meat Sauce and sautéed Asian mixed vegetables HAWAIIAN FLOUNDER Fresh Flounder filet topped with crab meat stuffing, baked, served in white miso champagne sauce, served with sautéed Asian mixed vegetables and asparagus BLUE ONYX SEAFOOD PASTA Fresh hand-cut pasta with shrimp, bay scallops, gulf snapper, and clams; served in a Champagne cream sauce and topped with Parmesan Cheese STUFFED CHICKEN BREAST Smoked cheddar cheese stuffed chicken breast, baked, served in a mushroom cream sauce, with broccoli and squash. KOREAN STEAK Flat Iron steak in beef demi-gla sauce with sautéed onions and bell peppers, served with parmesan mashed potatoes.

3 Course Dinner Menu for $55
FIRST COURSE BLUE ONYX RAVIOLI One large house-make ravioli, stuffed with Spanish rocotta cheese, dressed with spicy black bean sauce and brown truffle sauce SEA SCALLOP ON HALF SHELL 2 Baked Sea Scallops in Half Shells, topped with Lemongrass, Basil, Ginger and Lime Vinaigrette WASABI CANDIED TUNA Ahi Tuna sashimi and watermelon topped with candied wasabi and lime vinaigrette SHRIMP BISQUE A Rich Creamy Bisque with Shrimp BLUE ONYX SALAD Romaine Lettuce Heart, Spring Mix, Feta Cheese, Cucumber and Tomatoes, with House-made spicy Ginger Sesame dressing
SECOND COURSE KING OF THE SEA Japanese Sea Bass and Lobster tail topped with crab meat stuffing, served with Korean Fren-sian peanut Pesto sauce and brandy lobster sauce SCALLOP AND SHRIMP Scallops and Shrimp in Crawfish Étouffée BRONZINO Roasted fresh boneless whole Bronizno (Medterirran Seabass), grilled seasonal Vegetable, in Japanese Yuzo Vinaigrette SURF 'N TURF Wagyu Sirloin steak (8 oz) in Korean Demi-glace sauce topped with a jumbo grilled Shrimp in four cheese sauce VOLCANO CHICKEN AND LOBSTER Grilled chicken with corn in chef special sauce top with a lobster claw
THIRD COURSE WHITE CHOCOLATE BREAD PUDDING House made white chocolate bread pudding with amaretto marinated raisins, topped with amaretto rum sauce and vanilla ice-cream TIRAMISU Mascarpone custard layered with whipped cream, coffee and rum soaked ladyfingers RASPBERRY SORBET Soft Italian blend of sweet and tart raspberries

Starter and Salads
Entrees and Chef Specials
Lunch Menu
Wine List
Cocktail Menu
Happy Hour Menu
Chef's Special Lunch and Dinner Course Menu
Chef's Special Lunch and Dinner Course Menu

Chef Chang Bio
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