Lunch Menu
Spring 2006
Appetizers
Grilled Baby Squid with Ginger & Lime Vinaigrette
Grilled Chicken and Chorizo Brochette with Chipotle Aioli
Steamed Mussels with Garlic, White Wine, Herb Broth and Crostini
"Gambas al Ajillo" Shrimp Sautéed with Garlic Sauce
Soup of the Day
Salads
Mixed Field Green Salad, Shaved Parmesan and Balsamic Vinaigrette
With Grilled Chicken Breast
Arugula and Endive with Asian Pear, Asparagus, Spicy Pecans,
And Gorgonzola with Raspberry Vinaigrette
With Grilled Calamari
Warm Confit of Duck Salad with Fresh Mango, Cucumber, Grape Tomato,
And Mango Vinaigrette
Lobster Salad with Jicama, Shaved Fennel, Fresh Mango, and
Fresh Citrus Vinaigrette
Sandwiches
Served on Foccaccia with Baby Greens and Blue Lemon Fried Potatoes
Grilled Steak with Caramelized Onions and Gorgonzola Cheese
Open Faced Grilled Vegetables with Melted Fresh Mozzarella and
Pesto Mayonnaise
Grilled Chicken with Roasted Peppers, Dijon Mustard, and Melted Brie
Entrees
Homemade Roasted Pepper Agnolotti stuffed with Ricotta, Parmesan, &
Goat Cheeses with Portobello, Asparagus, Sambuca Cream Sauce
"Blue Lemon" Omelet with Mushrooms, Spinach, Tomato, and Manchego
Cheese with Fried Potatoes and Baby Greens
Seared Diver Scallops with Warm Baby Beets, Asparagus, Mushroom,
And Herbed Goat Cheese Salad with Preserved Lemon Vinaigrette
Fettuccini with Braised Duck, Smoked Bacon, Cannelini Beans,
Seared Yellow Fin Tuna with Cold Sesame Noodles & Cucumber Salad
With Sesame, Ginger Glaze
Crab Spring Rolls with Ginger Sautéed Vegetables, Mixed Greens, and
Hot and Sour Dipping Sauce
Grilled NY Strip Steak with "Blue Lemon" Fried Potatoes, Grilled
Vegetables, and Port Wine and Cracked Black Pepper Sauce
Seared Wild King Salmon over Cous Cous, Watercress, and
Tangerine Vinaigrette
Side Dishes
Grilled Vegetables, Mango Chutney
"Blue Lemon" Fried Potatoes, Sautéed Ginger Spinach
Garlic Sautéed Mushrooms, Thai Cucumber Salad
Cous Cous
Chase the blues every Monday evening!
"Blue" Monday Dover Sole with Lemon Beurre Blanc
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