BLUE LEMON
SUMMER MENU 2012

Small Plates

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

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

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

Chicken Spring Rolls with Green Curry Dipping Sauce

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

Empanadas with Corn, Butternut Squash, Spinach & Cheese with Chipotle Sauce

Grilled Baby Squid with Ginger & Lime Vinaigrette
(Voted best in CT by Connecticut Magazine)

Lobster Chilaquilles with Onion Confit, Poblano Pepper, Corn, Guacamole,
Sour Cream and Braised Tortillas

French Onion Soup

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


Bigger Plates

Poached 1 ½ Pound Maine Lobster with Baby Field Greens, Sweet Corn, Avocado,
Smoked Bacon, Grape Tomato, Gorgonzola, and Champagne Vinaigrette
Or as appetizer with half Lobster

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

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

Seared Diver Scallops over Orzo Pasta Salad with Tomato, Fresh Mozzarella,
Pesto Sauce and Balsamic Glaze

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, Peppers, Onions, Green Peas, Tomato, and Rice

Pan Roasted All Natural Chicken with Myers Rum Glaze, Black Beans,
Rice and Guacamole

Seared Wild Striped Bass over Ragout of Grilled Corn, Poblano Peppers, Leeks,
Tomato and Garlic with Mango Salsa

Roast New Zealand Rack of Lamb with Red Bliss Potatoes, Grilled Asparagus, and
Fresh Herbed Balsamic Reduction

Extras
Grilled Vegetables, Garlic Mashed Potatoes,
Black Beans & Rice, Roasted Potatoes,
"Blue Lemon" Fried Potatoes, and Sautéed Ginger Spinach (Best Side Dish CT Mag.)


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

We will happily prepare vegetarian dishes upon request.

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

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



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