Lemon Grove Bistro

Togarashi

Butflavor-packed

Roastedredpepperaioli

Almonds,finishedwithalightandeffervescentchampagnevinaigrette

Sherryvinaigretteforacrisp,refreshingfinish

Fork-tender short rib finished with a rich red winedemi-glace

Layers of pasta, slow-simmered beef ragù béchamel,andparmesan

Savory ground lamb braised with tomatoes herbs,andredwine,servedoverpasta

Mild, flaky white fish complemented by a smooth,richNorwegianbuttersauce

Grilled jumbo shrimp served with bold, house madechimichurri

Hearty baked pasta layered with marinara mozzarella,andherbedricotta

Velvety squash-filled pasta in a sage brown buttersauce,toppedwithblacktruffle

Delicate ravioli filled with a medley of wild mushrooms, finished in a rich black truffle creamsauce,garnishedwithshavedParmesan

Cast iron-seared filet mignon served with creamy potato au gratin, seasonal vegetables, and a rich, velvety béarnaise sauce

Cast iron-seared flat iron steak paired with garlic-parmesan mashed potatoes, fresh seasonal vegetables, and finished with a bold, peppercorn cognac au poivre sauce

Tender, fall-apart short rib braised in red wine, served with garlic-parmesan mashed potatoes, seasonal vegetables, and a red wine demi-glace reduction

Flavor-packed skirt steak, grilled to perfection and served with tri-color smashed potatoes and fresh seasonal vegetables, drizzled with a rich balsamic reduction

Herb Crusted rack of lamb encrusted with fragrant herbs, paired with saffron-infused pistachio and cranberry couscous, seasonal vegetables, and a refreshing mint sauce

Crisp pan-seared airline chicken served with velvety potato au gratin, seasonal vegetables, and finished with a rich mushroom Marsala sauce

Golden-seared chicken breast filled with a savory mushroom duxelle and sun-dried tomatoes, served over garlic-parmesan mashed potatoes and drizzled with luxurious black truffle velouté

Tender chicken breast paired with creamy confit black truffle risotto, seasonal vegetables, and a delicate balsamic reduction

Juicy airline chicken delicately browned and served over fragrant wild rice with seasonal vegetables, finished with a mango habanero sauce

A classic favorite, perfectly pan seared chicken breast served with garlic-parmesan mashed potatoes, sautéed seasonal vegetables, and a rich Madeira wine reduction

Pan-seared to perfection served over aromatic wild rice and sautéed seasonal vegetables, finished with a bright and velvety citrus beurre blanc

Delicately pan-seared halibut atop a creamy lemon-thyme risotto, accompanied by vibrant seasonal vegetables and accented with a bold, housemade puttanesca sauce

Succulent jumbo shrimp, expertly grilled and served over a tri-color quinoa medley and seasonal vegetables, finished with a smoky, rich romesco sauce

Crisp-seared local sea bass on a bed of creamy chive and parmesan soft polenta, paired with fresh seasonal vegetables and brightened with a zesty housemade chimichurri

Delicate trout fillet, pan-seared to a golden finish, resting on forbidden black rice with toasted pine nuts, sun-dried tomatoes, and a vibrant roasted red bell pepper coulis

Delicate ravioli filled with a blend of wild mushrooms, served in a silky lemon vodka cream sauce and finished with shaved parmesan

Handmade ravioli stuffed with spinach and artisan cheeses, topped with vibrant basil pesto, sun-dried tomatoes, toasted pine nuts, and golden garlic-shallot panko

Slow-braised beef in a velvety red wine reductionwitharomaticherbs

Elegant hand-carved tenderloin, served with a tarragon-infused horseradishcream

Lightly sautéed chicken breast finished with a lemon-caperwhitewinesauce

Pan-seared chicken with a rich mushroom Marsalawinereduction

Oven-roasted and glazed in a sweet and tangy honeymustardsauce

Herb-marinated chicken with a crisp finish servedinafragrantrosemarypanjus

Slow-braised with olives, tomatoes, red wine soakedprunes,andtenderartichokes

Romaine lettuce, Parmesan cheese, croutons housemadeCaesardressing