BLUE LEMON
Lunch Menu
Summer 2007

Appetizers

Grilled Baby Squid with Ginger & Lime Vinaigrette

Ceviche of Red Snapper with Fresh Lime Juice, Bermuda Onion, Tomato, Avocado and Yucca Chips

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

Carpaccio of Beef Tenderloin with Artichoke Caponata, Shaved Parmesan, Drizzled with Extra Virgin Olive Oil

Soup of the Day

Salads

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

Arugula and Endive with Asian Pear, Haricot Vert, Roasted Spicy Walnuts, And Gorgonzola with Tarragon Vinaigrette with Grilled Calamari

Roasted Beets, Plum Tomato, Bermuda Onion, and Goat Cheese with Honey Lemon Vinaigrette and Grilled Shrimp

Chilled Lobster Served over Grilled Sweet Corn, Roasted Peppers and White Beans with Raspberry Chipotle Vinaigrette

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 Spinach Agnolotti stuffed with Parmesan, Ricotta & Goat Cheese with Sweet Corn, Pancetta and Fresh Sage

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

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

Grilled NY Strip Steak with "Blue Lemon" Fried Potatoes, Grilled Vegetables with Port Wine and Cracked Black Pepper Sauce

Seared Diver Scallops over Ginger Spinach with Mango Chutney and Preserved Lemon Vinaigrette

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

Penne Rigati with Sweet Italian Sausage, Shitake & Cremini Mushrooms, Sugar Snap Peas and Pesto Cream Sauce

Seared King Salmon over Sugar Snap Peas, Pineapple, Bermuda Onion and Watercress Salad with Sesame Ginger Glaze


Side Dishes
"Blue Lemon" Fried Potatoes, Sautéed Ginger Spinach, Grilled Vegetables, Garlic Sautéed Mushrooms, Citrus Cured Fennel and Artichoke Caponata


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

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