BLUE LEMON
DINNER MENU
2010

Small Plates
Pan Seared Crab Cake with Apple and Celery Root Remoulade & Roasted Red Pepper Vinaigrette

Carpaccio of Beef Tenderloin with Baby Arugula, Shaved Parmesan Cheese, Capers, Lemon 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

"Gambas al Ajillo" Shrimp Sautéed with Garlic Sauce

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


Bigger Plates

Braised "Six Hour" Lamb Shank with Garlic Mashed Potatoes and Roasted Root Vegetables

Seared King Salmon over Saffron laced Cous Cous, Watercress, Wasabi Sauce and Balsamic Glaze

Rigatoni with Sweet Italian Sausage, Cherry Peppers, White Beans, Escarole, Tomato, Garlic, Fresh Basil and Grana Padano

Roasted All Natural Wellington Chicken with Sweet Corn and Roasted Poblano Pepper Risotto with Chipotle Pepper Sauce

Seared Diver Scallops over Butternut Squash Puree, Sautéed Spinach and Pomegranate 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 Rosemary Polenta, Grilled Asparagus, and Wild Mushroom, Cognac Sauce

Pan Seared Skate with Mashed Potatoes, Haricot Vert, Lemon, Capers and Brown Butter

We will happily prepare vegetarian dishes upon request.

Extras
Grilled Vegetables, Garlic Mashed Potatoes,
Butternut Squash Puree, Cous Cous,
"Blue Lemon" Fried Potatoes, Sautéed Ginger Spinach (Best Side Dish CT Mag.)


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


Take the Night Off and Try Blue Lemon's Take Out or Catering.


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