The Earle Uptown

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

boneless chicken breasts coated with dijon and tarragon... lightly breaded and sauteed... pan sauced with shallots, white wine, tomatoes, wild mushrooms, garlic and tarragon...served with orzo.

lamb chops sauteed...served in a port wine and tarragon sauce...with a turnip potato puree

sea scallops sauteed... served with mushrooms and a hint of garlic, pan sauced with sherry and cream... served with rice

fresh lake perch lightly breaded and fried... served with an herb and caper mayonnaise... with potatoes

fresh yellow fin tuna grilled and served with seared potatoes, green beans, tomatoes, black olives, anchovies and garlic... with a dijon vinaigrette... on arugula leaves

veal scallops pounded and lightly breaded... sauteed with garlic and mushrooms... deglazed with marsala and finished with cream... sprinkled with parmesan... served with orzo

boneless duck breasts sauteed medium rare... pan sauced with cassis, pears, strawberries and currants... served with a potato turnip puree

cross cut section of pork tenderloin coated with rosemary, sage, fennel seeds, fennel leaves, garlic and olive oil... seared then roasted... served with a tomato fennel sauce... with potatoes

grilled delmonico steak served with two sauces: a dijon green peppercorn sauce and a mushroom enhanced sorbise sauce... served with potatoes

cross cut sections of beef tenderloin sauteed... deglazed with madeira and pan sauced with cream and roquefort... sprinkled with toasted walnuts and pinenuts... served with potatoes

fresh fillet of salmon wrapped in puff pastry with a lining of spirach basil mousse...served with a basil cream sauce

fresh fillet of salmon grilled with shrimp and served in a white wine, shallot an lemon sauce... with fresh tarragon and chives... on sauteed spinach... served with potatoes

cross cut sections of beef tenderbin rolled in coarsely ground black pepper sauteed and served with a brandy sauce.. garnished with mushrooms... served with potatoes

a mediterranean vegetable casserole of eggplant, roasted peppers, onions and garlic, topped with slices of zucchini and tomato, fresh herbs, parresan cheese... then baked

cross cut sections of beef tenderloin sauteed... deglazed with madeira, enhanced with beef demi glace, garlic and tomatoes, finished with tarragon and chives... served with potatoes

linguini tossed with crumbled sausage, capocolla ham, sliced hot peppers and romano cheese

ravioli with an eggplant stuffing served in a sauce of pureed fresh tomatoes with garlic, fresh basil and parmesan cheese

linguini tossed with shrimp asparagus, and peas... in a cream sauce with garlic, fresh basil and parmesan cheese

spaghettini tossed with roasted peppers, eggplant, garlic, black olives, tomatoes, basil, and olive oil... with romano cheese and breadcrumbs

linguini tossed with bay scallops, prosciutto, chopped hazelnuts fresh basil, garlic, olive oil and fresh ground pepper

roasted garlic served with crostini and a variety of accompaniments

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

grilled portabella mushroom marinated in red wine with shallots, garlic, sage and rosemary

slivered beef tenderloin marinated in olive oil with herbs, then grilled

smoked salmon slices with asparagus and avocado sprinkled with olive oil, lemon juice and fresh basil

roasted pepper strips with crumbled goat cheese and olive oil

spicy shrimp sauteed with tomatoes, garlic and rosemary with a white wine deglaze... on arugula leaves

deep fried squid rings served with dijoli

individually stuffed mushroom caps baked with an eggplant pate...with fresh basil and roasted pinenuts

cheese filled tortellini baked with prosciutto, cream, parmesan and freshly grated nutmeg

fresh mozzarella served with sliced tomatoes, pesto and tapenade

french goat cheese rolled in sesame seeds and baked served on greens tossed in walnut vinaigrette

traditional french onion soup enhanced with shallots and chives, topped with griyere... finished under the broiler

fresh vegetables simmered in chicken broth... accented with piston coasil, garlic, olive oil and parmesan cheese

a cool summer soup of tomatoes, cucumbers, sweet peppers and red onion... with fresh chives and basil

traditional florentine salad of cucumber, onion, tomato and tusaan style bread tossed in olive oil and vinegar with basil, capers and anchovies

arugula tossed with grape tomatoes, garbanzo beans, eggplant and feta cheese in a red wine vinaigrette

romaine, bibb and chicory lettuce with radicchio and tomato wedges

a mediterranean combination fresh garden vegetables tuna, tomatoes, hard boiled egg anchovies and olives

romaine lettuce tossed with gorgonzola, walnuts, and vinaigrette

romaine lettuce tossed with a dressing of olive oil, lemon juice raw egg, garlic, chopped anchovies and parmesan

romaine lettuce tossed with a dressing of olive oil, lemon juice raw egg, garlic, chopped anchovies and parmesan spicy grilled shrimp