BLUE LEMON
DINNER MENU
SPRING 2006
For Geneva

Appetizers

Crab Spring Rolls with Hot and Sour Citrus Dipping Sauce

"Gambas al Ajillo" Shrimp Sautéed with Garlic Sauce

Grilled Chicken and Chorizo Brochette with Chipotle Aioli

Seared Foie Gras with Apple, Cranberry Chutney
With Calvados Sauce
With Glass of 1995 Chateau D'Arche Sauternes

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

Grilled Baby Squid with Ginger & Lime Vinaigrette

Lobster Cocktail with Fresh Mango, Jicama, Shaved Fennel and
Citrus Jus

Soup of the Day


Salads

Mixed Field Greens, Shaved Parmesan and Balsamic Vinaigrette

Arugula and Endive with Asian Pear, Asparagus, Spicy Pecans,
And Gorgonzola with Raspberry Vinaigrette

Warm Confit of Duck Salad with Fresh Mango, Cucumber, Grape Tomato,
And Mango Vinaigrette



Entrees

Homemade Roasted Pepper Agnolotti stuffed with Ricotta, Parmesan, &
Goat Cheeses with Portobello, Asparagus, Sambuca Cream Sauce

Braised Lamb Shank with Root Vegetables, Garlic Mashed Potatoes,
And Aged Balsamic Vinegar

Seared Diver Scallops with Warm Baby Beets, Asparagus, and Herbed
Goat Cheese Salad with Preserved Lemon Vinaigrette

Fettuccini with Braised Duck, Smoked Bacon, Cannelini Beans,
Garlic, Tomato, and Parmesan Cheese

Spicy Seafood Jambalaya with Shrimp, Chorizo, Mussels, Fresh Fish,
Rice and Cajun Seafood Broth

Grilled New York Strip Steak with "Blue Lemon" Fried Potatoes, Grilled
Vegetables and Port Wine & Cracked Black Peppercorn Sauce

Seared Yellow Fin Tuna over Cold Sesame Noodles & Cucumber Salad
With Sesame, Ginger Glaze

Roasted Organic Chicken with Mango Chutney, Rice, and
Myers Rum Glaze

Grilled Loin of Venison with Roasted Red Bliss Potatoes, Ginger Spinach
And Black Currant Sauce

Seared Wild King Salmon over Cous Cous, Watercress, and
Tangerine Vinaigrette


Side Dishes
Grilled Vegetables, Mango Chutney
"Blue Lemon" Fried Potatoes, Sautéed Ginger Spinach
Garlic Mashed Potatoes Garlic, Sautéed Mushrooms
Thai Cucumber Salad, Cous Cous


Join us for "Blue" Mondays - Dover Sole with Lemon Beurre Blanc

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