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

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

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

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.

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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