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

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

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

Romaine Hearts, Foccaccia Croutons, Parmesan Cheese, Grape Tomato
And Caesar Dressing
Also, served 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

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 Orzo Pasta Salad with Tomato, Fresh Mozzarella,
Pesto Sauce and Balsamic Glaze

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

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

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

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.

Each dish is prepared to order and some require more time than others.
Please relax and enjoy yourself while we prepare your meal.

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