Now’s a good time as any to visit Bonefish Grill, which added recently a summer menu. I had the pleasure of being invited to sample the entrees, which include North Atlantic haddock and lobster-stuffed shrimp.

May I start you off with a drink? You’ll find two fruit-based martinis on the menu.

• You’ll be greeted with a burst of berry flavor after one sip of the Fresh Strawberry Rosé Martini ($9.10), which is muddled with raspberries, blueberries and of course, strawberries. The Belleruche rosé comes in, too, in a complementary way.
• The Fresh Watermelon martini ($9.40) is comprised of cucumber-infused vodka and muddled watermelon.

Good variety in seafood selection. I appreciated that the seasonal menu is focused but has some breadth to it.

• The Wild Sockeye Salmon With Spinach, Bacon, Blue ($23.90) is big, flaky and mild. The toppings are generous but still let the salmon shine through.
• Both parts of the Fresh Walleye & Shrimp $25.90) are indeed super fresh, and the grill flavor reminds you of summer. You don’t even need the citrus aioli; the walleye and shrimp stand out on their own.
• The Fresh DayBoat Scallops ($22.90) are incredibly soft and tender (sushi grade as described), which is expected from scallops that come off the boat in less than one day. Like the other dishes, the scallops are so fresh that they don’t require the lemon butter drizzle and bacon, though both are nice touches.
• End your meal with the Fresh Strawberry Shortcake ($7.30). It’s a dry biscuit that sits on a massive bed of strawberries and is drizzled with creme anglaise.

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See more photos in our Bonefish Grill Flickr album.

Bonefish Grill launched recently a special Tuesday-only menu called “Hooked on Tuesday,” and I accepted an invitation to try it out. The prix-fixe menu is arranged in three price points–$14.90, $17.90 and $20.90–and to my pleasant surprise, the portions are the same size as their counterparts from the regular menu, meaning you are getting a bargain.

Start with either the house or Caesar salad, then choose from nine entrees and three desserts. As an example of the deal you’re getting, the spicy tuna bowl is $12.90 on the regular menu, but only $14.90 on the Hooked on Tuesday menu.  You also can add Bang Bang Shrimp for just $6 (and I did).

In the mid-price point is the Fontina pork chop ($17.90), which is packed with many flavors. On top are Fontina cheese, garlic, prosciutto and mushroom Marsala wine sauce. Actually, I could have just eaten the pork chop with the Marsala sauce–that’s an excellent pairing. The accompanying potatoes au gratin (one of five sides) were nice and fluffy and absorbed the sauce well.

In the highest-price point is the sea scallops + shrimp ($20.90). You get four of the former and five of the latter. Both had a great grilled flavor, and they were brightened by the mango salsa (one of five signature sauces you can add).

Dessert choices are macadamia nut brownie (the nuts are actually sprinkled on top in this decadent dish), classic cheesecake and Jen’s Jamaican coconut pie (super strong coconut flavor; melts in the mouth). Honestly, it was everything in my power to finish such a large but delicious meal.

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Also worth noting is that Bonefish has added a few cocktails to its list. I really enjoyed the watermelon tini ($8.20), which is fresh watermelon muddled with cucumber and simple syrup and mixed with vodka. The frozen watermelon cubes were a nice touch. Meanwhile, if you’re looking for something stronger, try the Kiwi Smash ($8.20), a unique mixture of mint, kiwi, tequila, fresh lemon juice and simple syrup.

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See more photos in our Bonefish Grill Flickr album.

Folks from Bonefish Grill invited me to sample the new bar menu called the In + Out Bar Bites menu. Anyone who knows me knows that I live on happy hour, but I’m constantly disappointed by the lack of food choices, so I was excited to try these shareable small plates.

Since I had just about every item, let’s go in order of how they are listed. First up, street tacos, which come two per order; I chose the lobster over the ahi tuna tartare for the filling. What I liked was its use of a wonton for the shell, making the taco lighter in texture (vs. stiff tortilla shells) yet still strong enough to support the generous portion of lobster meat.

Oysters (on the half shell or baked Rockefeller style) are on the menu, but I had my eye on the oyster shooters, which are layered with cocktail sauce and salsa verde. I loved the kick from the habanero vodka, an unexpected touch. Another pleasant surprise arrived with the mac & cheese bites (five per order), which amazingly held form (so many often fall apart), were not at all greasy and worked very well with the sweet chili sauce drizzled over the top.

I was most excited to try the dim sum-style sliders, which comes with your choice of chipotle shrimp or BBQ pork and “mantou” buns. The shrimp was full of flavor, and I did enjoy the spiced BBQ sauce, but I’m so used to pork (or pork belly) with mantou buns that the dish just didn’t seem right. Next time I’ll be sure to try the BBQ pork.

Get a second napkin ready if you order the tostadas, which consist of three layers of crispy wontons with fresh avocado, mango, cucumber, red peppers and your choice of ahi tuna tartare or chipotle shrimp. The tuna was super fresh, and the creamy, spicy sauce had just the right amount of heat. Just be prepared to use your hands to eat this dish, as a fork and knife are useless.

This meal ended on a high note with the doughnuts. The three you receive are tossed in cinnamon, and then you get to inject it with caramel and/or chocolate sauce, plus smear it with whipped cream. WOW. The doughnuts will satisfy any sweet tooth, plus it’s always fun to play with your food.

Oh wait–did I forget to talk about the new cocktail on the bar menu? That would be the Mule, a Moscow Mule served in a copper mug. It’s extra ginger-y, as it’s made with ginger syrup and served with candied ginger (in addition to the included ginger beer).

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See more photos in our Bonefish Grill Flickr album.