BLUE LEMON RESTAURANT
SUMMER 2006
Dinner Menu
Appetizers
Crab Spring Rolls with Hot and Sour Citrus Dipping Sauce
Carpaccio of Beef Tenderloin with Avocado, Red Onion, Pineapple,
Fresh Lime Juice, and Cilantro
Steamed Mussels with Garlic, White Wine, Herb Broth and
Crostini
Grilled Baby Squid with Ginger & Lime Vinaigrette
Grilled Chicken and Chorizo Brochette with Chipotle Aioli
Lobster Cocktail with Fresh Mango, Jicama, Shaved Fennel, and
Citrus Jus
Soup of the Day
Salads
Mixed Field Greens, Shaved Parmesan and Balsamic Vinaigrette
Arugula and Endive with Asian Pear, Haricot Vert, Spicy Walnuts
And Gorgonzola with Tarragon Vinaigrette
Cucumber, Bermuda Onion, Pineapple, Watercress, & Sugar Snap Peas
With Thai Lime Vinaigrette
With Seared Yellow Fin Tuna
Entrees
Homemade Agnolotti stuffed with Ricotta, Goat, & Parmesan Cheeses
With Sun-dried Cranberry, Walnut Pesto Cream Sauce
Seared Diver Scallops with Sweet Corn, Roasted Pepper, Haricot Vert,
And Herbed Goat Cheese Salad with Preserved Lemon Vinaigrette
Roasted Rack of Lamb with Red Bliss Potatoes, Baby Beets,
And Balsamic Reduction with Chiffonade of Fresh Mint
Seared Wild King Salmon with Asian Style Ratatouille, Beans Sprouts,
And Sesame Ginger Glaze
Rigatoni with Sweet Italian Sausage, Shitake & Cremini Mushrooms,
Snap Peas, Basil, and Parmesan Cream Sauce
Spicy Seafood Jambalaya with Shrimp, Chorizo, Mussels, Fresh Fish,
Rice and Cajun Seafood Broth
Grilled New York Strip Steak with "Blue Lemon" Fried Potatoes,
Grilled
Vegetables and Port Wine & Cracked Black Peppercorn Sauce
Sautéed Shrimp with Artichokes, Tomato, Lemon Juice, Capers, Garlic
Mashed Potatoes, and Grilled Portobello Mushroom
Roasted Organic Chicken over Sautéed Ginger Spinach, Mango Chutney
And White Rice with Lemon, Hazelnut Sauce
Seared Wild Striped Bass with Citrus Cured Fennel, Watercress, and
Cantaloupe & Honeydew Vinaigrette
Side Dishes
Grilled Vegetables Mango Chutney
"Blue Lemon" Fried Potatoes Sautéed Ginger Spinach
Garlic Mashed Potatoes Garlic Sautéed Mushrooms
Asian Ratatouille Citrus Cured Fennel
Join us for "Blue" Mondays - Dover Sole with Lemon Beurre Blanc
back to Blue Lemon Restaurant