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.

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.

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

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

Braised boneless short ribs with demi glace on polenta. Accompanied by spiced carrots roasted with honey.

Linguine tossed with sautéed shrimp, cherry tomatoes, nduja salumi, mint, cream, and arugula. Topped with Romano cheese.

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

Sautéed boneless duck breasts pan sauced with crème de cassis, strawberries, blackberries, blueberries, and currants. Served with a potato-turnip purée.

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.

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

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

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.

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.

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

Chicken breast, butterflied and pounded, marinated in a Dijon vinaigrette. Grilled and served with a salad of baby arugula, sun-dried tomatoes, grilled asparagus, goat cheese, pine nuts, red wine vinaigrette, and basil.

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

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

Tube shaped pasta tossed with sautéed chicken in a sweet pepper tomato sauce with kalamata olives and basil. Topped with romano cheese.

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

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).