The Earle

Appetizers

• Roasted Garlic16,95 $

  Roasted garlic served with crostini and a variety of accompaniments.

• Ricotta Gnocchi17,95 $

  Ricotta gnocchi sautéed with wild mushrooms, asparagus, and oregano. Served on a mint, green pea, and cream purée.

• Mussels16,95 $

  Bowl of mussels steamed in white wine with garlic, tomato, and onions.

• Crab Cakes17,95 $

  Crab cakes served with a roasted red pepper sauce.

• Stuffed Mushroom Caps15,95 $

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

• Ginger Shrimp16,95 $

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

• Calamari17,95 $

  Deep fried squid rings with a garlic aioli.

• Tortellini with Prosciutto15,95 $

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

• Risotto Croquettes15,95 $

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

• Bruschetta17,95 $

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

• Eggplant Parmesan16,95 $

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

• Escargots18,95 $

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

Soups

• French Onion Soup11,95 $

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

Salads

• Panzanella7,95 $

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

• Tossed Dinner Salad4,95 $

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

• Gorgonzola9,94 $

  romaine lettuce tossed with gorgonzola, walnuts and vinaigrette.

• Caesar Salad11,95 $

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

• Beet Salad14,95 $

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

Entrees

• Whitefish33,95 $

  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

• Beef Bourguignon37,95 $

  Sautéed beef tenderloin with a rich red wine sauce. Served with pearl onions, carrots and mushrooms on house-made pappardelle.

• Duck46,95 $

  Boneless duck breasts sautéed to medium-rare and served with a crème de cassis, strawberry, pear, and currant sauce. Served with potato turnip purée.

• Scallops44,95 $

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

• Beef Tenderloin with Roquefort49,95 $

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

• Beef Tenderloin with Pepper49,95 $

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

• Beef Tenderloin with Dijonnaise49,95 $

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

• Lamb Chops52,95 $

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

• Veal45,95 $

  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.

• Grilled Salmon33,95 $

  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.

• Delmonico0,00 $

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

  • Market Price0,00 $

• Stuffed Chicken Breasts30,95 $

  Chicken breasts stuffed with pesto, seared and roasted, finished with a sauce of white wine, tomato, shallots, and basil. Served with orzo.

• Salmon in Puff Pastry35,95 $

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

• Eggplant Involtini29,95 $

  Eggplant with ricotta stuffing on sautéed spinach with linguine and tomato basil sauce. Topped with mozzarella, Parmesan, and breadcrumbs.

• Skirt Steak29,95 $

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

• Chicken Paillard19,95 $

  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.

• Sliders18,00 $

  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.

Pastas

pastas available on gluten free linguini or whole wheat spaghetti

• Mezzogiorno27,95 $

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

• Linguine with Shrimp28,95 $

  Linguine tossed with sautéed shrimp, julienned sun dried tomatoes, and pesto. Topped with Parmesan and Romano cheese.

• Meatballs with Amatriciana29,95 $

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

• Penne with Chicken27,95 $

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

• Four Cheese Penne28,95 $

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

• Linguine with Vegetables27,95 $

  Linguine tossed with sautéed asparagus, artichoke hearts, shiitake mushrooms, sun dried tomatoes, and oregano. Topped with Parmesan and hand-whipped ricotta.

Chef Jason Buquet