BLUE LEMON
DINNER MENU
AUTUMN/WINTER 2006
Appetizers
Crab Spring Rolls with Hot and Sour Dipping Sauce
Carpaccio of Beef Tenderloin with Shaved Parmesan Cheese, Chiffonade of
Arugula and Black Truffle Vinaigrette
Steamed Mussels with Garlic, White Wine, Herb Broth and Crostini
A Taste of Spain - Jamon Serrano, Salchichon, and Manchego Cheese
Grilled Baby Squid with Ginger & Lime Vinaigrette
Seared Foie Gras with Spiced Apple Chutney with Calvados Sauce
With Glass of 1998 Chateau D'Arche Sauternes
Warm Wood Roasted Piquillo Peppers Stuffed with Shrimp, Mushrooms, Leeks,
Sweet Corn and Lemon Grass with Red Pepper Vinaigrette
Soup of the Day
Salads
Mixed Field Greens, Shaved Parmesan and Balsamic Vinaigrette
Arugula and Endive with Green Apple, Celeriac, Roasted
Spicy Walnuts, & Gorgonzola with Cider Vinaigrette
Roasted Beet Salad with Plum Tomato, Red Onion, and Goat Cheese with Honey,
Lemon Vinaigrette
Entrees
Homemade Spinach Agnolotti stuffed with Ricotta & Goat Cheese with
Butternut Squash, Leek Ragout and Parmesan Cream Sauce
Braised Lamb Shank with Garlic Mashed Potatoes and Roasted Root Vegetables
Seared Yellow Fin Tuna with Baby Bok Choy, Long Grain Rice, and Coconut,
Tamarind Sauce
Rigatoni with Sweet Italian Sausage, Escarole, White Beans, Tomato, Garlic,
Basil and Parmesan Cheese
Seared Diver Scallops over Polenta & Ginger Sautéed Spinach with Preserved
Lemon 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
Confit of Duck with Wild Rice, Braised Sweet and Sour Cabbage, with Almonds,
Apricot Sauce
Roasted Organic Chicken with Roasted Red Bliss Potatoes, Asparagus, Smoked
Bacon, and Wild Mushroom Sauce
Seared King Salmon over Cous Cous with Watercress and Pomegranate Vinaigrette
Side Dishes
Garlic Sautéed Escarole Grilled Vegetables
"Blue Lemon" Fried Potatoes Sautéed Ginger Spinach
Garlic Mashed Potatoes Apple Chutney
Garlic Sautéed Mushrooms
Join us for "Blue" Mondays - Dover Sole with Lemon Beurre Blanc
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