BLUE LEMON
DINNER MENU
SPRING 2008


Appetizers

Crab Spring Rolls with Hot and Sour Dipping Sauce

Carpaccio of Beef Tenderloin with Pineapple, Fresh Lime Juice, Bermuda Onion, Cilantro and Extra Virgin Olive Oil

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

Grilled Baby Squid with Ginger & Lime Vinaigrette

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

Grilled Jumbo Shrimp over Mango & Cucumber Salad with Lemon Alioli

Soup of the Day


Salads
Mixed Field Greens, Gorgonzola Cheese, and Balsamic Vinaigrette

Arugula and Endive with Roasted Beets, Julienned Carrots, Spicy Walnuts, Goat Cheese with Cider Vinaigrette

Romaine Hearts, Foccaccia Croutons, Parmesan Cheese, and Caesar Dressing



Entrees

Homemade Agnolotti stuffed with Spinach, Mushrooms, & Ricotta with Cranberry Walnut Pesto Cream Sauce

Pan Roasted Wild Striped Bass over Peach Coleslaw with Grilled Fennel and Champagne Vanilla Sauce

Confit of Duck Risotto with Asparagus, Shitake & Cremini Mushrooms, Parmesan Cheese and White Truffle Oil

Seared Diver Scallops with Sweet Corn, Roasted Poblano Peppers, & Rice Timbale with Raspberry Chipotle Vinaigrette

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

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

Grilled "True Natural" Brandt New York Strip Steak with Fried Potatoes, Grilled Vegetables and Port Wine & Cracked Black Peppercorn Sauce

Fettuccine a la Puttanesca with Fresh Swordfish, Kalamata Olives, Capers, Fresh Tomato, Garlic, and Basil
Without Swordfish

Roasted Naturally Raised Chicken over Ratatouille with Corn Bread and Myers Rum Glaze

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

We will happily prepare vegetarian dishes upon request.

Side Dishes
Corn Bread, Grilled Vegetables
"Blue Lemon" Fried Potatoes Sautéed Ginger Spinach
Garlic Mashed Potatoes Apple, Cranberry Chutney
Garlic Sautéed Mushrooms Ratatouille

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

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