BLUE LEMON
AUTUMN 2012
Lunch Menu
Small Plates
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
Philly Cheese Steak Spring Rolls with Homemade Chipotle Ketchup
Steamed Mussels with Garlic, White Wine, Herb Broth and
Crostini
Baked Goat Cheese with Fresh Herbs, Plum Tomato Sauce & Basil Bread
Grilled Baby Squid with Ginger & Lime Vinaigrette
(Voted best in CT by Connecticut Magazine)
Shrimp and Chorizo 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
Bigger Plates
Blackened Shrimp over Poblano Pepper & Grilled Corn Risotto with
Passion Fruit Vinaigrette
Pulled Pork Quesadilla with Chipotle Sauce, Sour Cream, Aged Cheddar and
Mixed Field Greens
Pan Seared Maryland Crab Cakes with Apple and Celery Root Remoulade,
Baby Field Greens, Roasted Red Pepper Vinaigrette
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
Seared King Salmon over Ginger Spinach with Apple, Cranberry Chutney
and Preserved Lemon Vinaigrette
Spicy Vietnamese Style Seafood Stew with Fresh Fish, Shrimp, Mussels,
Leeks, Ginger, Soba Noodles, and Fresh Herbs
Lobster Risotto - Out of the Shell 1 ½ Pound Lobster with Asparagus, Cremini
&
Shitake Mushrooms and White Truffle Oil
Seared Diver Scallops over Butternut Squash Puree, Grilled Asparagus
Pomegranate Vinaigrette
We will happily prepare vegetarian dishes upon request.
Extras
Grilled Vegetables, Garlic Mashed Potatoes
"Blue Lemon" Fried Potatoes, Sautéed Ginger Spinach (Best Side
Dish CT Mag.)
Butternut Squash, Puree Lemon Scented Spaetzle,
Apple Cranberry Chutney & Braised Red Cabbage
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