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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