The Earle Restaurant Menu

Sautéed ricotta gnocchi on sautéed eggplant with a roasted red pepper puree. Garnished with pickled red and green bell peppers.

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.

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

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

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

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

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

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

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

Linguine and shrimp sautéed with garlic, anchovies, kalamata olives, cherry tomatoes, capers, red peppers flakes and parsley.

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

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

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

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

Sautéed boneless duck breasts… pan sauced with applejack brandy, cider, apples, and brown sugar… with rum-plumped raisins.

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.

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.

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

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

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

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

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

7 oz. skirt steak marinated in balsamic vinegar, garlic, Dijon and fresh rosemary and then grilled...with potatoes and vegetables

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