Café LULUc Menu (Dinner)

Soup of the Day				6
Crab Cake with red pepper coulis, balsamic reduction, topped with fresh avocado				9
Assorted Cheese Plate with mesclun salad, dry apricot, and walnuts				9
Mesclun Salad with balsamic and roasted garlic dressing				6
Chickpea Salad with fresh grilled corn, arugula and tomato seed vinaigrette				7
Roast Beet and Granny Smith Apple Salad with arugula, goat cheese and chive vinaigrette				7
Escargot in the Shell with roasted garlic parsley butter sauce				7
Fried Calamari with curry soy dipping aioli and mixed vegetable sesame seed salad				8
Steamed Mussels in a fennel, Tomato and White Wine Broth with garlic toast				8
Mussels Poulette with leeks, celery in a lardoons, tarragon cream sauce				9
Grilled Tiger Shrimp Salad with asparagus, white beans, lemon and olive oil vinaigrette				10.50

Pressed Vegetable w/ roast portobello mushroom, eggplant, caramelized onions, zucchini, red peppers and basil pesto on ciabatta bread				8.50
W/ Goat Cheese				1 extra
Grilled Chicken with avocado, arugula, asiago cheese, and roasted tomato vinaigrette on sourdough bread				9
Croque Mousieur-ham and Cheese				8
Pressed Turkey and Brie with sliced tomato, caramelized onions, and dijonnaise dressing				9
Pressed Pulled Pork with fontina cheese and roasted garlic aioli				8.50
Grilled Hamburger or Turkey Burger with french fries				9
W/ Cheese or Bacon				1 extra

Grilled Pork Chop served over sweet potato puree a la orange with a poached peach red wine sauce				15
Grilled Hanger Steak (premium gold angus), with french fries and caramelized onion sauce				16.50
Braised Lamb Shank with wild mushroom risotto and truffle				16.50
Pan Seared Duck Breast served with roasted butternut squash puree, dried fruit chutney in a port wine black fig sauce				16.50
Coq Au Vin w/ bacon, mushrooms and pearl onions				14.50
Pan Seared Sea Bass Over Basil Mashed Potato with caramelized white asparagus and shitake mushroom in a soy orange glaze				15.50
Roasted Codfish with haricots vert, gnocchi, caramelized onion and toasted almond in a black olive tapenade sauce				16.50
Grilled Salmon Over Homemade Spinach and Ricotta ravioli, Sautéed Broccoli Rabe with garlic in a red pepper emulsion				15.50
Grilled Mahi Mahi (substitute w/ chicken or hanger steak) soft taco, sour cream, house guacamole and salsa served with basmati rice				14.50

Penne w/ tomato sauce, fresh basil and shaved mozzarella				9
Fresh Spinach Ricotta Ravioli and S-age Butter Sauce				10.50
Fresh Cheese tortellini, Mushroom Truffle Cream Sauce and Shaved Asiago Cheese				11
Gnocchi Nicoise w/ black olives, zucchini, yellow squash and cherry tomatoes				9.50
Fresh Seafood Fettuccini in a Creamy Pink Sauce				13