Lunch Menu
Spring 2006

Grilled Baby Squid with Ginger & Lime Vinaigrette

Grilled Chicken and Chorizo Brochette with Chipotle Aioli

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

"Gambas al Ajillo" Shrimp Sautéed with Garlic Sauce

Soup of the Day

Mixed Field Green Salad, Shaved Parmesan and Balsamic Vinaigrette
With Grilled Chicken Breast

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

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

Lobster Salad with Jicama, Shaved Fennel, Fresh Mango, and
Fresh Citrus Vinaigrette


Served on Foccaccia with Baby Greens and Blue Lemon Fried Potatoes

Grilled Steak with Caramelized Onions and Gorgonzola Cheese

Open Faced Grilled Vegetables with Melted Fresh Mozzarella and
Pesto Mayonnaise

Grilled Chicken with Roasted Peppers, Dijon Mustard, and Melted Brie

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

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

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

Fettuccini with Braised Duck, Smoked Bacon, Cannelini Beans,

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

Crab 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, and Port Wine and Cracked Black Pepper 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 Sautéed Mushrooms, Thai Cucumber Salad
Cous Cous

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

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