BLUE LEMON
DINNER MENU
AUTUMN 2012

Small Plates
Pan Seared Crab Cake with Apple and Celery Root Remoulade &
Roasted Red Pepper Vinaigrette $12

Carpaccio of Beef Tenderloin with Baby Arugula, Shaved Parmesan Cheese,
Capers, Lemon Juice, Extra Virgin Olive Oil $12.50

Tartare of Yellowfin Tuna with Avocado, Ginger Marinade,
Chipotle Oil, And Wonton Chips $14

Philly Cheese Steak Spring Rolls with Homemade Chipotle Ketchup $11

Steamed Mussels with Garlic, White Wine, Herb Broth and
Crostini $10

Baked Goat Cheese with Fresh Herbs, Plum Tomato Sauce & Basil Bread $11

Grilled Baby Squid with Ginger & Lime Vinaigrette
(Voted best in CT by Connecticut Magazine) $12

Shrimp and Chorizo Chilaquilles with Onion Confit, Poblano Pepper, Corn,
Guacamole, Sour Cream and Braised Tortillas $13

French Onion Soup $8

Salads

Mixed Field Greens, Shaved Parmesan Cheese, and Balsamic Vinaigrette $9

Arugula and Endive with Granny Smith Apples, Caramelized Walnuts, Celeriac,
Danish Blue Cheese and Cider Vinaigrette $12

Romaine Hearts, Foccaccia Croutons, Grape Tomatoes, Parmesan Cheese,
And Caesar Dressing $11

Bigger Plates
Braised "Six Hour" Lamb Shank with Garlic Mashed Potatoes, Roasted
Root Vegetables $31

Seared King Salmon over Ginger Spinach with Apple, Cranberry Chutney
And Preserved Lemon Vinaigrette $25

Gratin of Roast Chicken with Smoked Bacon, Apples, Leeks, Spinach
Red Bliss Potato, Vermont Aged Sharp Cheddar, and Tarragon Cream Sauce $23

Blackened Shrimp over Poblano Pepper & Grilled Corn Risotto with
Passion Fruit Vinaigrette $25

Grilled Dry-Aged Sterling Silver New York Strip with Fried Potatoes, Grilled
Vegetables and Port Wine & Cracked Black Peppercorn Sauce $33

Spicy Vietnamese Style Seafood Stew with Fresh Fish, Shrimp, Mussels,
Leeks, Ginger, Soba Noodles, and Fresh Herbs $25

Roast Half Duck with Lemon Scented Spaetzle, Braised Red Cabbage, and
Black Cherry Sauce $29

Lobster Risotto - Out of the Shell 1 ½ Pound Lobster with Asparagus, Cremini &
Shitake Mushrooms and White Truffle Oil $m/p

Seared Diver Scallops over Butternut Squash Puree, Grilled Asparagus
Pomegranate Vinaigrette $29

We will happily prepare vegetarian dishes upon request.

Extras $6 each
Grilled Vegetables ,Garlic Mashed Potatoes,
"Blue Lemon" Fried Potatoes, Sautéed Ginger Spinach (Best Side Dish CT Mag.),
Butternut Squash Puree, Lemon Scented Spaetzle,
Apple Cranberry Chutney & Braised Red Cabbage


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



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