BLUE LEMON
Lunch Menu

Appetizers
Grilled Baby Squid with Ginger & Lime Vinaigrette

Carpaccio of Beef Tenderloin with Pineapple, Fresh Lime Juice, Bermuda Onion, Cilantro and Extra Virgin Olive Oil

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

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

Soup of the Day

Salads
Mixed Field Greens, Gorgonzola Cheese, and Balsamic Vinaigrette with Grilled Chicken Breast

Arugula and Endive with Roasted Beets, Julienned Carrots,
Spicy Walnuts and Goat Cheese with Cider Vinaigrette
with Grilled Calamari

Romaine Hearts, Foccaccia Croutons, Parmesan Cheese, and Caesar Dressing with Grilled Marinated Steak

Grilled Jumbo Shrimp, Mango, Cucumber, Mixed Baby Field Greens and Lemon Aioli

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

Grilled Steak with Red Pepper Piperade, Chipotle Lime Aioli

Open Faced Grilled Vegetables with Melted Brie and Dijon Mustard

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


Entrees
Homemade Agnolotti stuffed with Spinach, Mushrooms, & Ricotta with Cranberry Walnut Pesto Cream Sauce

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

Crab Spring Rolls with Ginger Sautéed Vegetables, Mixed Greens, and Hot and Sour Dipping Sauce

Grilled Marinated Hangar Steak with Fried Potatoes, Grilled Vegetables and Port Wine and Cracked Black Pepper Sauce

"True Natural" Brandt New York Strip Steak

Seared Diver Scallops with Sweet Corn, Roasted Poblano Peppers, & Rice Timbale with Raspberry Chipotle Vinaigrette

Fettuccine a la Puttanesca with Fresh Swordfish, Kalamata Olives, Capers, Fresh Tomato, Garlic, and Basil
without Swordfish

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

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



Side Dishes
"Blue Lemon" Fried Potatoes Sautéed Ginger Spinach
Grilled Vegetables Garlic Sautéed Mushrooms
Corn Bread Apple Cranberry Chutney
Peach Coleslaw


Chase the blues every Monday evening!
"Blue" Monday Dover Sole with Lemon Beurre Blanc


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