BLUE LEMON RESTAURANT
Dinner Menu
Autum/Winter 2011

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

Tartare of Yellowfin Tuna with Avocado, Ginger Marinade,
Chipotle Oil, And Wonton Chips

Chicken Spring Rolls with Green Curry Dipping Sauce

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

Empanadas with Corn, Butternut Squash, Spinach & Cheese with Chipotle Sauce

Grilled Baby Squid with Ginger & Lime Vinaigrette
(Voted best in CT by Connecticut Magazine)

Lobster Chilaquilles with Onion Confit, Poblano Pepper, Corn, Guacamole,
Sour Cream and Braised Tortillas

French Onion Soup

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, Roasted
Root Vegetables

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

Pan Roasted Medallions of Veal Tenderloin with Red Bliss Potatoes,
Grilled Asparagus, and Wild Mushroom, Cognac Sauce

Gratin of Merluza (Hake fish) with Smoked Bacon, Apples, Leeks, Spinach,
Red Bliss Potato, Vermont Aged Sharp Cheddar, and Tarragon Cream Sauce

Grilled Sterling Silver New York Strip with Fried Potatoes, Grilled Vegetables,
And Port Wine & Cracked Black Peppercorn Sauce

"Arroz a la Vasca" Basque Style Seafood Stew with Shrimp, Mussels,
Fresh Fish, Peppers, Onions, Green Peas, Tomato, and Rice

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

Risotto of Roast Pulled Chicken with Poblano Peppers, Grilled Corn, Sour Cream
And Parmesan Cheese

Seared Diver Scallops over Butternut Squash Puree,
Pomegranate Vinaigrette

Extras
Grilled Vegetables Garlic Mashed Potatoes
Braised Lentils Roasted Potatoes
"Blue Lemon" Fried Potatoes Sautéed Ginger Spinach (Best Side Dish CT Mag.)


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

We will happily prepare vegetarian dishes upon request
.
Take the Night Off and Try Blue Lemon's Take Out or Catering.


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