The Earle Restaurant

Roasted garlic served with crostini and a variety of accompaniments.

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

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

Crab cakes served with a roasted red pepper sauce.

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

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

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.

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

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

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

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

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

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

romaine lettuce tossed with gorgonzola, walnuts and vinaigrette.

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

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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.

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

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

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

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

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

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

Roasted garlic served with crostini and a variety of accompaniments.

Housemade ricotta gnocchi sauteed with nduja, minced shallots, cherry tomatoes, sliced almonds, mint, and Romano cheese. Topped with slivers of fresh mozzarella and served on a sauce of roasted pepper tomato sauce. (weekday special, available Sun - Thurs).

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

Mixed greens dressed with balsamic vinaigrette. Accompanied by dried figs, crispy prosciutto, walnuts, Parmesan, and burrata. Dressed with balsamic vinaigrette.

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

Crab cakes served with a roasted red pepper sauce.

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

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

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.

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

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

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

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

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

romaine lettuce tossed with gorgonzola, walnuts and vinaigrette.

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

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

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

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

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

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

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

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 sautéed and served with a Dijon-cream sauce with green peppercorns and tarragon. Served with potatoes. (weekday special, available Sun - Thurs).

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

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.

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.

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

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

Fresh filet of salmon rubbed with dijon mustard in puff pastry with a mushroom duxelle. Served with a tarragon-cream sauce. (weekday special, available Sun - Thurs).

Acorn squash stuffed with a mélange of vegetables roasted with fresh sage and a hint of honey, then tossed with quinoa and couscous. Served with brussel sprouts sautéed with honey, lime, and pistachios.

Braised boneless short ribs with demi glace on polenta. Accompanied by spiced carrots roasted with honey.

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

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.

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

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

Linguine and meatballs with sautéed wild mushrooms in sauce Amatriciana. Topped with Romano. (weekday special, available Sun - Thurs).

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

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

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

Roasted garlic served with crostini and a variety of accompaniments.

Housemade ricotta gnocchi sauteed with nduja, minced shallots, cherry tomatoes, sliced almonds, mint, and Romano cheese. Topped with slivers of fresh mozzarella and served on a sauce of roasted pepper tomato sauce. (weekday special, available Sun - Thurs).

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

Mixed greens dressed with balsamic vinaigrette. Accompanied by dried figs, crispy prosciutto, walnuts, Parmesan, and burrata. Dressed with balsamic vinaigrette.

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

Crab cakes served with a roasted red pepper sauce.

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

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

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.

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

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

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

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

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

romaine lettuce tossed with gorgonzola, walnuts and vinaigrette.

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

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

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

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

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

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

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

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 sautéed and served with a Dijon-cream sauce with green peppercorns and tarragon. Served with potatoes. (weekday special, available Sun - Thurs).

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

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.

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.

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

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

Fresh filet of salmon rubbed with dijon mustard in puff pastry with a mushroom duxelle. Served with a tarragon-cream sauce. (weekday special, available Sun - Thurs).

Acorn squash stuffed with a mélange of vegetables roasted with fresh sage and a hint of honey, then tossed with quinoa and couscous. Served with brussel sprouts sautéed with honey, lime, and pistachios.

Braised boneless short ribs with demi glace on polenta. Accompanied by spiced carrots roasted with honey.

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

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.

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

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

Linguine and meatballs with sautéed wild mushrooms in sauce Amatriciana. Topped with Romano. (weekday special, available Sun - Thurs).

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

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

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