The Earle

Appetizers

• Roasted Garlic16,95 $

  Roasted garlic served with crostini and a variety of accompaniments.

• Ricotta Gnocchi17,95 $

  Housemade ricotta gnocchi sautéed and tossed with parmesan cheese. Served on a pesto and white wine sauce. Topped with roasted red pepper strips with a hint of garlic

• 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 $

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

• Duck45,95 $

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

• Scallops43,95 $

  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 Chops49,95 $

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

• Veal42,95 $

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

• 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 $

• Roasted Chicken29,95 $

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

• Salmon in Puff Pastry34,95 $

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

• Stuffed Acorn Squash29,95 $

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

• 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 kale, tri-color quinoa, butternut squash, dried cherries, toasted pumpkin seeds, red onion and thyme.

• 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 $

  Linguini with sautéed shrimp, shaved fennel, Campari tomatoes, and enhanced with Pernod and a garnish of fennel fronds.

• Pappardelle with Meatballs28,95 $

  House made pappardelle and meatballs in a tomato mushroom ragout with roasted peppers and parmesan.

• 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 Penne27,95 $

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

• Winter Squash Penne26,95 $

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

Chef Jason Buquet