BLUE LEMON RESTAURANT
Dinner Menu
Spring 2010

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

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

Grilled Baby Squid with Ginger & Lime Vinaigrette

Goat Cheese and Vegetable Spring Rolls with Fresh Pomodoro Sauce

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

Grilled Chicken and Chorizo Brochette with Cumin Aioli

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

Braised Rabbit with Fennel, Celery Root, Apple and Sage

Soup of the Day

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

Poached Lobster with Baby Field Greens, Sweet Corn, Avocado, Pancetta, Grape Tomato, Gorgonzola and Preserved Lemon Vinaigrette
As entrée with whole 1 ½ pound Lobster


Bigger Plates

Seared Diver Scallops with Sweet Corn and Roasted Poblano Pepper Risotto with Passion Fruit Vinaigrette

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

Rigatoni with Sweet Italian Sausage, Cherry Peppers, White Beans, Escarole, Tomato, Garlic, Fresh Basil and Grana Padano

Roasted All Natural Wellington Chicken with Red Bliss Potatoes, Broccoli, Raspberry Glaze and Caramelized Pistachios

Seared King Salmon over Saffron laced Cous Cous, Watercress and Tangerine Vinaigrette

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

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

Pan Roasted Medallions of Veal Tenderloin with Herbed Polenta, Grilled Asparagus, and Wild Mushroom, Cognac Sauce

Grilled Swordfish over Sautéed Spinach, Butternut Squash Puree, and Champagne, Vanilla Sauce

We will happily prepare vegetarian dishes upon request.

Extras
Grilled Vegetables, Garlic Mashed Potatoes
Butternut Squash, Puree Sautéed Ginger Spinach
"Blue Lemon" Fried Potatoes, Cous Cous


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

Each dish is prepared to order and some require more time than others. Please relax and enjoy yourself while we prepare your meal.


Take the Night Off and Try Blue Lemon's Take Out or Catering.

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