The Earle Restaurant

Earle bread rubbed with garlic and toasted. Topped with basil pesto, fresh mozzarella, and blistered cherry tomatoes

Deep fried squid rings with a garlic aioli

Sautéed escargots in a puff pastry shell with shallots, garlic, white wine, chives, butter and a hint of Pernod

Mixed greens dressed with a fig-balsamic vinaigrette. Accompanied by crispy prosciutto, walnuts, Parmesan, and burrata

Sautéed shrimp in a ginger sauce on a bed of spinach

Mushroom caps with a stuffing of sausage, garlic, and sweet peppers. Baked with Parmesan cheese

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

Roasted garlic served with crostini and a variety of accompaniments

Cheese-filled tortellini with cream, Parmesan, prosciutto and freshly grated nutmeg

Grilled and topped with fontina cheese, caramelized onions, and bacon on a brioche bun with creamy pepper dressing. Served with a side of french fries

Red and golden beets, chopped pecans, goat cheese, and arugula with a thyme and Dijon vinaigrette

Romaine lettuce tossed with a dressing of olive oil, raw egg yolk, garlic, chopped anchovies, lemon, and Parmesan. Topped with croutons

Crab cakes served with a roasted red pepper sauce

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

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

Romaine lettuce tossed with Gorgonzola, walnuts, and red wine vinaigrette

Cucumber, onion, tomatoes and Tuscan-style bread, 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