The Chef & Owner Bryan Malcarney will tailor a specific menu to your needs. If there are certain dishes that you have to have to make your event special. Please let us know and we will happily accommodate you.






Assorted Canapes

Marinated Olives

Marinated Salmon with Eggplant Caviar, Lemon Juice & Capers

Marinated Salmon with Lemon Crème Fraiche

Smoked Trout with Capers, Chives and Lemon Juice

Seared Beef with Chipotle Aioli or Horseradish Sauce

Seared Tuna with Ginger Soy Glaze

Tuna Tartar on Wonton Chips with Scallions

Grilled Shrimp with Pineapple and Satay Sauce

Grilled Shrimp with Lemon Aioli

Classic Shrimp Cocktail

Fresh Anchovies over Roasted Vegetables

Roasted Mushrooms stuffed with Spinach, Gorgonzola and Pinenuts

Grilled Vegetables on Crostini with Dijon Mustard and Brie

Crab or Duck Spring Rolls with Spicy Asian Dipping Sauce

Marinated Mussels with Champagne Vinaigrette

Ceviche of Red Snapper with Fresh Lime Juice

Chicken and Chorizo Brochettes with Cumin Aioli

Chicken with Satay Sauce

Crab Salad with Avocado (served wrapped in crepe)

Confit of Duck with Spicy Peanut Sauce(also in crepe)

White Bean Brushcetta with White Truffle Oil

Tomato Brushcetta with Extra Virgin Olive Oil

Goat Cheese and Sundried Tomato served on Toasted Foccachia

Mediterranean Style Tapanade with Olives, Capers, Sundried Tomato

Tasting Menu
Ceviche of Red Snapper with Fresh Lime Juice, Avocado,
And Plantain Chips
Lucien Crochet Sancerre 2004

Crab and Scallop Cake with Sweet Corn
And Roasted Pepper Sauce
Naiades Verdejo 2005

Roasted Magret of Duck over Ginger Spinach with
Raspberry, Chipotle Vinaigrette
Peterson Dry Creek Valley Zinfandel 2004

Grilled Beef Tenderloin with Black Summer Truffles and
Madiera Wine Sauce
Chateau Belgrave Grand Cru Bordeaux 2002

Apricot and Almond Tart with Homemade Vanilla Ice Cream
Lolonis Antigone L.H. Chardonnay 2002






for more information contact Bryan
Blue Lemon Restaurant
203-226-2647
e-mail: mybluelemon@aol.com

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