BLUE LEMON RESTAURANT
Dinner Menu
Spring 2010
Small Plates
Pan Seared Crab Cake with Apple and Celery Root Remoulade & Roasted
Red Pepper Vinaigrette
Carpaccio of Beef Tenderloin with Pineapple, Bermuda Onion, Watercress,
Cilantro, Fresh Lime Juice, Extra Virgin Olive Oil
Grilled Baby Squid with Ginger & Lime Vinaigrette
Goat Cheese and Vegetable Spring Rolls with Fresh Pomodoro Sauce
Steamed Mussels with Garlic, White Wine, Herb Broth and Crostini
Grilled Chicken and Chorizo Brochette with Cumin Aioli
Tartare of Yellowfin Tuna with Avocado, Ginger Marinade,
Chipotle Oil and Wonton Chips
Braised Rabbit with Fennel, Celery Root, Apple and Sage
Soup of the Day
Salads
Mixed Field Greens, Shaved Parmesan Cheese and Balsamic Vinaigrette
Arugula and Endive with Granny Smith Apples, Caramelized Walnuts, Celeriac,
Danish Blue Cheese and Cider Vinaigrette
Romaine Hearts, Foccaccia Croutons, Grape Tomatoes, Parmesan Cheese and
Caesar Dressing
Poached Lobster with Baby Field Greens, Sweet Corn, Avocado, Pancetta,
Grape Tomato, Gorgonzola and Preserved Lemon Vinaigrette
As entrée with whole 1 ½ pound Lobster
Bigger Plates
Seared Diver Scallops with Sweet Corn and Roasted Poblano Pepper Risotto
with Passion Fruit Vinaigrette
Braised "Six Hour" Lamb Shank with Garlic Mashed Potatoes, Roasted
Root Vegetables
Rigatoni with Sweet Italian Sausage, Cherry Peppers, White Beans, Escarole,
Tomato, Garlic, Fresh Basil and Grana Padano
Roasted All Natural Wellington Chicken with Red Bliss Potatoes, Broccoli,
Raspberry Glaze and Caramelized Pistachios
Seared King Salmon over Saffron laced Cous Cous, Watercress and Tangerine
Vinaigrette
Grilled Sterling Silver New York Strip with Fried Potatoes, Grilled Vegetables,
and Port Wine & Cracked Black Peppercorn Sauce
Spicy Vietnamese Style Seafood Stew with Fresh Fish, Shrimp, Mussels, Leeks,
Ginger, Soba Noodles, and Fresh Herbs
Pan Roasted Medallions of Veal Tenderloin with Herbed Polenta, Grilled
Asparagus, and Wild Mushroom, Cognac Sauce
Grilled Swordfish over Sautéed Spinach, Butternut Squash Puree, and Champagne,
Vanilla Sauce
We will happily prepare vegetarian dishes upon request.
Extras
Grilled Vegetables, Garlic Mashed Potatoes
Butternut Squash, Puree Sautéed Ginger Spinach
"Blue Lemon" Fried Potatoes, Cous Cous
Join us for "Blue" Mondays - Dover Sole with Lemon Beurre Blanc
Each dish is prepared to order and some require more time than others.
Please relax and enjoy yourself while we prepare your meal.
Take the Night Off and Try Blue Lemon's Take Out or Catering.
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