BLUE LEMON
Dinner Menu
Summer 2007
Appetizers
Ceviche of Red Snapper with Fresh Lime Juice, Bermuda Onion, Tomato, Avocado
and Yucca Chips
Duck Spring Rolls with Hot and Sour Dipping Sauce
Steamed Mussels with Garlic, White Wine, Herb Broth and Crostini
Chilled Lobster Served over Grilled Sweet Corn, Roasted Peppers, and White
Beans with Raspberry, Chipotle Vinaigrette
Carpaccio of Beef Tenderloin with Artichoke Caponata, Shaved Parmesan,
Drizzled with Extra Virgin Olive Oil
Grilled Baby Squid with Ginger & Lime Vinaigrette
Soup of the Day
Salads
Mixed Field Greens, Shaved Parmesan and Balsamic Vinaigrette
Arugula and Endive with Asian Pear, Haricot Vert, Roasted Spicy Walnuts,
& Gorgonzola with Tarragon Vinaigrette
Roasted Beets, Plum Tomato, Bermuda Onion, and Goat Cheese With Honey Lemon
Vinaigrette
Entrees
Homemade Spinach Agnolotti stuffed with Parmesan, Ricotta & Goat Cheese
with Sweet Corn, Pancetta, and Fresh Sage
Seared Wild Striped Bass with Citrus Cured Fennel, Watercress, and Cantaloupe
& Honeydew Vinaigrette
Roasted Rack of Lamb with Roasted Red Bliss Potatoes, Mushrooms, and Beets
with Goat Cheese, Rosemary Sauce
Seared Diver Scallops over Ginger Spinach and Tomato Risotto Cake, with
Preserved Lemon Vinaigrette
Roasted Organic Chicken with Myers Rum Glaze, White Rice, and Mango Chutney
Sautéed Shrimp with Artichokes, Tomato, Lemon Juice, Capers, Garlic Mashed
Potatoes, and Haricot Vert
Penne Rigati with Sweet Italian Sausage, Shitake & Cremini Mushrooms,
Sugar Snap Peas, And Pesto Cream Sauce
Grilled New York Strip Steak with "Blue Lemon" Fried Potatoes,
Grilled Vegetables and Port Wine & Cracked Black Peppercorn Sauce
"Arroz a la Vasca" Basque Style Seafood Stew with Shrimp, Mussels,
Fresh Fish, Green Peas, Tomato, and Rice
Seared King Salmon over Sugar Snap Peas, Pineapple, Bermuda Onion, and
Watercress Salad with Sesame Ginger Glaze
We will happily prepare vegetarian dishes upon request.
Side Dishes
"Blue Lemon" Fried Potatoes Sautéed Ginger Spinach
Garlic Mashed Potatoes Grilled Vegetables
Garlic Sautéed Mushrooms Citrus Cured Fennel
Artichoke Caponata
Join us for "Blue" Mondays - Dover Sole with Lemon Beurre Blanc
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