The Earle Restaurant

Served with crostini and a variety of accompaniments including tapenade and goat cheese.

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

Mixed greens dressed with balsamic vinaigrette. Accompanied by dried figs, crispy prosciutto, walnuts, Parmesan, and burrata.dressed with balsamic vinaigrette/

Crab cakes served with a roasted red pepper sauce

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.

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

Sliced tomatoes with fresh mozzarella, sprinkled with basil. Served with basil pesto and kalamata olives

Romaine, red leaf, radicchio with cherry tomatoes.

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, chopped pecans, goat cheese and arugula with thyme and dijon 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

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

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

Chicken breasts stuffed with pesto, seared and roasted, finished with a sauce of white wine, tomato, shallots, and basil. Served with orzo.

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

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

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

Boneless duck breasts sautéed medium rare and pan sauced with brandy and a ginger enhanced demi-glace, finished with peaches, dried currants, and blueberries. Served with a potato turnip purée.

Linguine tossed with sautéed with chicken, red bell peppers, julienned prosciutto, and sauce made pureed peas, mint, basil, and spinach.

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

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

Fresh filet of salmon grilled with shrimp on sautéed spinach in a white wine, shallot and lemon sauce with fresh tarragon and chives. Served with potatoes.

Linguine tossed with sautéed asparagus, artichoke hearts, peppers, shiitake mushrooms, sun dried tomatoes, and oregano. Topped with Romano and hand-whipped ricotta.

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

Chicken breast, butterflied and pounded, marinated in a Dijon vinaigrette. Grilled and served with a summer panzanella of grilled bread, cucumber, avocado, anchovy, tomato, basil, red onion, arugula, and red wine vinaigrette.

Linguine tossed with sautéed shrimp, hot Calabrian peppers, cherry tomatoes, mint, shallots, garlic and Romano cheese. Topped with goat cheese and toasted pistachios.

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

Eggplant with ricotta stuffing on sautéed spinach with linguine and tomato basil sauce. Topped with mozzarella, Parmesan and breadcrumbs.

Ladyfingers soaked in Cognac and layered with mascarpone cheese. Topped with shaved Callebaut (Belgian) chocolate (enough for two).