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

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.

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.

Sautéed beef tenderloin tips with a rich red wine sauce. Served with pearl onions, carrots and mushrooms on pomme purée.

Chicken breasts roasted with honey-glazed carrots, parsnips, red-skin potatoes, shallots, garlic cloves, and rosemary.

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 and meatballs with sautéed wild mushrooms in sauce Amatriciana. Topped with Romano .

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

eal scallopini lightly breaded and sautéed with garlic and mushrooms then deglazed with marsala and finished with cream. Served with orzo/

Boneless duck breasts sautéed medium rare and pan sauced with applejack brandy, cider, apples, brown sugar, and rum-plumped raisins. Served with a potato-turnip purée.

Penne tossed with sautéed chicken in a sweet pepper tomato sauce with Kalamata olives and basil. Topped with Romano cheese.

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.

Penne tossed with sautéed mushrooms, spinach, butternut squash, a splash of cream, and nutmeg. Topped with goat cheese and breadcrumbs.

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

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

A butterflied and pounded chicken breast marinated in a Dijon vinaigrette. Chicken is grilled and served with a salad of kale, tri-color quinoa, butternut squash, dried cherries, toasted pumpkin seeds, red onion, and thyme.

Linguine tossed with sautéed shrimp, julienned sun dried tomatoes, and pesto. Topped with Parmesan 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

Acorn squash stuffed with a mélange of vegetables roasted with fresh sage and a hint of honey, then tossed with quinoa and couscous.

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

A seasonal rendition of our classic cheesecake. Made with pumpkin puree, pecan crust, and white chocolate topping.