The Earle Restaurant Menu

French goat cheese rolled in sesame seeds and baked...served on arugola tossed in a walnut vinaigrette

Crab cakes served with a roasted red pepper sauce

Mushroom caps with a stuffing of sausage, garlic and sweet pepper...baked with Parmesan cheese

Sauteed shrimp in a ginger sauce

Deep fried squid rings with a garlic aioli.

Cheese filled tortellini baked with prosciutto, cream, Parmesan and freshly grated nutmeg

Risotto balls stuffed with mozzarella, breaded and deep fried, served with a tomato basil sauce

Toasted Earle bread rubbed with garlic and topped with basil pesto, fresh mozzarella, and blistered cherry tomatoes.

Breaded slices of eggplant topped with mozzarella and pesto...served on a tomato basil sauce.

Sautéed escargots in a puff pastry shell with shallots, garlic, white wine, chives, butter... and a hint of pernod.

Cucumber, onions, tomatoes and Tuscan-style bread, olive oil and vinegar with basil, capers and anchovies.

Romaine lettuce tossed with gorgonzola, walnuts and vinaigrette

Romaine tossed with a dressing of olive oil, egg, garlic, anchovies and parmesan

Red and golden beets with raspberries, blueberries, dried cherries, pecans, pickled red onion, and mint. Served on arugula with quinoa and red wine vinaigrette.

Traditional French onion soup enhanced with shallots and chives, served with a crostini and a slice of gruyere for you to finish under a broiler

Sauteed beef tenderloin with a rich red wine sauce . . . served with pearl onions, carrots and mushrooms on egg noodles

Boneless duck breasts sautéed to medium rare, pan sauced with creme de cassis, strawberries, pears, and currants. Served with potato turnip puree.

Mushrooms, artichokes, spinach, goat cheese and rosemary wrapped in phyllo dough and baked. Served on tomato vinaigrette with a ruby wild rice blend .

Linguine tossed with sautéed shrimp, julienned sun dried tomatoes and pesto…with parmesan and romano cheese.

Beef tenderloin rolled in coarsely ground black pepper, sautéed and served with a brandy sauce and garnished with wild mushrooms. Served with potatoes.

Double cut lamb chops sautéed medium rare… with a port tarragon sauce. Served with potato turnip purée, grilled asparagus and roasted carrot and shallot.

Fresh fillet of salmon grilled with shrimp served on a tomato vinaigrette and topped with an asparagus gremolata and green onions. Garnished with lemon zest. Served with potatoes.

Chicken breast..butterflied and pounded... marinated in a dijon vinaigrette. Spring salad made with cucumbers, asparagus, peas, minced shallots, sunflower seeds, peas, multigrain croutons, and dill. Tossed with red wine vinaigrette .

Linguine tossed with crumbled garlic sausage, capocolla ham, sliced hot peppers, olive oil and Romano cheese

Cross cut sections of beef tenderloin deglazed with Madeira and pan sauced with cream and Roquefort, topped with walnuts and pine nuts. Served with redskin potatoes

Veal scallopini lightly breaded and sautéed with garlic, mushrooms, prosciutto, and sage. Deglazed with marsala and lemon, finished with butter. Served with asparagus.

Fresh fillet of whitefish coated with ground hazelnuts and breadcrumbs, sauteed and sauced with a chive beurre blanc...on a bed of sauteed spinach...served with potatoes

Grilled and topped with Fontina cheese, caramelized onions and bacon on a brioche bun with creamy pepper. Served with a side of french fries.

Penne tossed with a bechamel cream sauce, with four cheeses (Pecorino Romano, Gorgonzola, Fontina and Gruyére), topped with bread crumbs.

Cross-cut sections of beef tenderloin, sauteed and served with a Dijon-cream sauce with green peppercorns and tarragon. Served with potatoes.

Lightly breaded and sautéed with prosciutto, pan sauced with white wine, lemon and sage. Served with orzo.

Sea scallops sauteed with mushrooms and garlic...pan sauced with sherry and cream...served with rice

Grilled and topped with Fontina cheese, caramelized onions and bacon on a brioche bun with creamy pepper. Served with a side of french fries.

Linguine tossed with eggplant, roasted pepper strips, kalamata olives, tomatoes, garlic, and basil. Topped with breadcrumbs and romano cheese.

7 oz. skirt steak marinated in balsamic vinegar, garlic, Dijon and fresh rosemary and then grilled...with potatoes and vegetables