Crab Spring Rolls with Hot and Sour Dipping Sauce

Carpaccio of Beef Tenderloin with Shaved Parmesan Cheese, Chiffonade of Arugula and Truffle Vinaigrette

Steamed Mussels with Garlic, White Wine, Herb Broth and Crostini

Grilled Baby Squid with Ginger & Lime Vinaigrette

Seared Foie Gras with Apple, Cranberry Chutney With Calvados Sauce
With Glass of 2002 Cru D'Arche Pugneau Sauternes

Salmon Tartar with Wonton Chips, Ginger Soy Glaze, And Pickled Ginger

Soup of the Day


Mixed Field Greens, Shaved Parmesan and Balsamic Vinaigrette

Arugula and Endive with Green Apple, Celeriac, Roasted Spicy Walnuts & Gorgonzola with Cider Vinaigrette

Roasted Beets, Bermuda Onion, Carrot and Goat Cheese With Orange, Ginger Vinaigrette

Homemade Butternut Squash Agnolotti stuffed with Ricotta & Goat Cheese with Sweet Pea, Pancetta and Sage Broth

Braised Lamb Shank with Garlic Mashed Potatoes, Roasted Root Vegetables

Seared Red Snapper over Sweet and Sour Braised Red Cabbage, Polenta, And Roasted Red Pepper Coulis

Fettuccine a la Puttanesca with Fresh Swordfish, Kalamata Olives, Capers, Fresh Tomato, Garlic, and Basil

Seared Diver Scallops over Saffron Scented Cous Cous & Asparagus With Pomegranate Vinaigrette

Grilled New York Strip Steak with "Blue Lemon" Fried Potatoes, Grilled Vegetables and Port Wine & Cracked Black Peppercorn Sauce

Lobster Risotto with Asparagus, Cremini & Shitake Mushrooms And White Truffle Oil

Blue Lemon's Cassoulet with Confit of Duck, Andouille Sausage, White Beans and Root Vegetables

Roasted Naturally Raised Chicken with Artichoke, Mushroom, & Manchego Cheese Panade with Morel Mushroom Sauce

Seared King Salmon over Ginger Spinach with Apple, Cranberry Chutney And Preserved Lemon Vinaigrette

We will happily prepare vegetarian dishes upon request.

Side Dishes
Saffron Cous Cous Grilled Vegetables
"Blue Lemon" Fried Potatoes Sautéed Ginger Spinach
Garlic Mashed Potatoes Apple, Cranberry Chutney
Garlic Sautéed Mushrooms

Join us for "Blue" Mondays - Dover Sole with Lemon Beurre Blanc

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