The Earle Restaurant

Roasted Garlic

Roasted garlic served with crostini and a variety of accompaniments.

• 16.95

Goat Cheese

French goat cheese rolled in sesame seeds and baked. Served on greens tossed in a walnut vinaigrette.

• 15.95

Crab Cakes

Crab cakes served with a roasted red pepper sauce.

• 17.95

Stuffed Mushroom Caps

Mushroom caps with a sausage. garlic and sweet pepper stuffing. Baked with parmesan.

• 15.95

Ginger Shrimp

Sauteéd shrimp in a ginger sauce. Served on a bed of spinach.

• 16.95

Calamari

Deep fried squid rings with a garlic aioli.

• 17.95

Tortellini with Prosciutto

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

• 15.95

Risotto Croquettes

Risotto balls stuffed with mozzarella, breaded and deep-fried. Served with a tomato-basil sauce.

• 15.95

Bruschetta

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

• 17.95

Eggplant Parmesan

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

• 16.95

Escargots

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

• 18.95

French Onion Soup

Traditional French onion soup enhanced with shallots and chives, topped with gruyére and finished under the broiler.

• 10.95

Bean Soup

A hearty white bean soup simmered with vegetables, pork and pasta...topped with parmesan cheese.

• 8.95

Panzanella

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

• 6.95

Tossed Dinner Salad

Mixed greens and tomato. Choice of creamy garlic, creamy pepper, red wine vinaigrette, or balsamic vinaigrette dressings. Roquefort dressing add $0.50

• 4.95

Gorgonzola

romaine lettuce tossed with gorgonzola, walnuts and vinaigrette.

• 9.95

Caesar Salad

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

• 10.95

Beet Salad

Red and golden beets, chopped pecans, goat cheese and arugula with thyme and dijon vinaigrette.

• 14.95

Whitefish

Fresh filet of whitefish coated with ground hazelnuts and breadcrumbs, sautéed and sauced with a chive beurre blanc on a bed of sautéed spinach. Served with potatoes

• 32.95

Beef Bourguignon

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

• 37.95

Duck

Sautéed skinless, boneless duck breasts… pan sauced with applejack brandy, cider, apples, and brown sugar… with rum-plumped raisins. Served with a potato turnip purée.

• 42.95

Scallops

Sea scallops sautéed with mushrooms and garlic, pan-sauced with sherry and cream. Served with a ruby wild rice blend.

• 42.95

Beef Roquefort

Beef tenderloin sauteed and served with a Madeira enhanced Roquefort-cream sauce. Topped with walnuts and pine nuts. Served with potatoes.

• 48.95

Beef Tenderloin with Pepper

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

• 48.95

Dijonnaise Beef

Beef tenderloin sauteed and served with a Dijon-cream sauce with green peppercorns and tarragon. Served with potatoes.

• 48.95

Lamb Chops

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

• 49.95

Veal

Veal scallopini lightly breaded and sautéed with garlic and mushrooms… deglazed with marsala and finished with cream. Served with orzo.

• 42.95

Grilled Salmon

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.

• 32.95

Delmonico

Hand-cut and grilled Prime Ribeye. Accompanied with a Dijon-cream sauce and a mushroom-enhanced soubise. Served with potatoes.

Roasted Chicken

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

• 29.95

Salmon in Puff Pastry

Fresh filet of salmon rubbed with dijon mustard in puff pastry with a mushroom duxelle. Served with a tarragon-cream sauce.

• 33.95

Stuffed Acorn Squash

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

• 25.95

Skirt Steak

Skirt steak marinated in balsamic vinegar, garlic, dijon, and fresh rosemary and grilled. Served with potatoes.

• 27.95

Chicken Paillard

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

• 19.95

Sliders

Grilled and topped with Fontina cheese, caramelized onions and bacon on a brioche bun with creamy pepper. Served with a side of french fries. Available as an order of 2 or 3.

• 18
• 22

Mezzogiorno

Linguini tossed with crumbled garlic sausage, capocolla ham, sliced hot peppers and romano cheese.

• 25.95

Linguine with Shrimp

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

• 26.95

Penne with Chicken

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

• 24.95

Four Cheese Penne

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

• 27.95

Winter Squash Penne

Penne tossed with sauteed mushrooms, spinach, butternut squash and a splash of cream… enhanced with nutmeg and topped with goat cheese and breadcrumbs.

• 24.95