BLUE LEMON RESTAURANT
Lunch Menu


Small Plates

Empanadas with Corn, Butternut Squash, Spinach & Cheese with Chipotle 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
(Voted best in CT by Connecticut Magazine)

Chicken Spring Rolls with Green Curry Dipping Sauce

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

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

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

French Onion Soup

Salads

Mixed Field Greens, Shaved Parmesan, and Balsamic Vinaigrette
With Grilled Chicken Breast

Arugula and Endive with Granny Smith Apples, Caramelized Walnuts, Celeriac,
Danish Blue Cheese and Cider Vinaigrette
With Grilled Calamari

Romaine Hearts, Foccaccia Croutons, Parmesan Cheese, Grape Tomato
And Caesar Dressing
With Grilled Shrimp

Sandwiches Served on Foccaccia with Baby Greens and Blue Lemon Fried Potatoes

Open Faced Grilled Steak with Caramelized Onions and Melted Swiss

Grilled Chicken with Roasted Peppers, Arugula, & Parmesan Cheese Aioli

Open Faced Grilled Vegetables with Melted Brie and Dijon Mustard


Entrees

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

Pulled Pork Quesadilla with Chipotle Sauce, Sour Cream, Aged Cheddar and
Mixed Field Greens

Seared Diver Scallops over Butternut Squash Puree, Sauteed Broccoli
And Pomegranate Vinaigrette

Blue Lemon's Cassoulet with Confit of Duck, Spicy Andouille Sausage,
White Beans and Braised Root Vegetables

Risotto of Roast Pulled Chicken with Poblano Peppers, Grilled Corn, Sour Cream
And Parmesan Cheese

Chicken Spring Rolls with Sautéed Ginger Spinach, Mixed Greens and
Green Curry Sauce

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

"Blue Lemon" Omelet with Mushrooms, Spinach, Tomato, and
Sharp Cheddar Cheese with Fried Potatoes and Baby Greens

Pan Seared Maryland Crab Cakes with Apple and Celery Root Remoulade,
Baby Field Greens, Roasted Red Pepper Vinaigrette

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

.

Extras
Grilled Vegetables, Garlic Mashed Potatoes
Apple Cranberry Chutney, Roasted Potatoes
"Blue Lemon" Fried Potatoes Sautéed Ginger Spinach (Best Side Dish CT Mag.)
Butternut Squash Puree

We will happily prepare vegetarian dishes upon request
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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