BLUE LEMON
Dinner Menu
Summer 2009


Small Plates

Shrimp Spring Rolls with Hot and Sour Dipping Sauce

Carpaccio of Beef Tenderloin with Baby Arugula, Shaved Parmesan Cheese, Capers, Lemon Juice, Extra Virgin Olive Oil

Grilled Baby Squid with Ginger & Lime Vinaigrette

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

Grilled Chicken Skewers with Satay Sauce

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

Ceviche of Red Snapper with Fresh Lime Juice, Bermuda Onion, Tomato, Cilantro and Plantain Chips

Soup of the Day


Salads

Mixed Field Greens, Gorgonzola Cheese, and Balsamic Vinaigrette

Arugula and Endive with Roasted Beets, Sweet Corn, & Goat Cheese with Orange Ginger Vinaigrette

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


Entrees

Poached 1 ½ Pound Lobster Salad with Baby Field Greens, Sweet Corn, Avocado, Pancetta, Grape Tomato, Gorgonzola, Lemon Vinaigrette

Roasted Rack of Lamb with Warm Red Bliss Potato Salad, Baby Carrots, Snow Peas, Horseradish Aioli and Fresh Herb Balsamic Reduction

Seared Diver Scallops over Black Bean and Corn Salad with Passion Fruit Vinaigrette

Fettuccine Puttanesca with Merguez Sausage, Kalamata Olives, Capers, Plum Tomato, Fresh Basil, Garlic, and Parmesan Cheese

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

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

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

Pan Roasted Chicken with Garlic Mashed Potatoes, Steamed Broccoli, Carrots, Snow Peas, Ginger Soy Glaze, and Toasted Cashews

Shrimp and Lemongrass Risotto with Fennel, Leeks, Summer Squash, Coconut Milk and Ginger


Side Dishes
Grilled Vegetables, Horseradish Potato Salad,
"Blue Lemon" Fried Potatoes, Sautéed Ginger Spinach, Garlic Mashed Potatoes, Apple Cranberry Chutney and Steamed Vegetables


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

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

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