Blue Lemon Switches Up Its Menu For Winter 2019

The folks at Utah-based Blue Lemon Restaurants tell me they’re switching up the winter menu, with 12 new dishes developed by its executive chef, Todd Leonard. Among them are three new “slurpable” soups and Asian-inspired bowls with house-made bone broth.

Last year I wrote about how Todd won the American Culinary Federation’s Chef of the Year competition. And, how he demonstrated some of the 2018 menu items. This year, he’s using seasonal fruits and veggies, including beets, sweet potatoes, green beans, Brussel sprouts, mushrooms, kale, spinach, Hatch chiles and cranberries. New menu items include:

·         Sticky Chicken Pot Stickers with garlic chili sauce, green onions and sesame seeds served with a delicious Asian salad

·         Green Chili and Corn Queso Blanco with roasted corn and Hatch green chilis in melted cheese, served with chili dusted chips and focaccia bread

·         In addition to its signature Butternut Squash Soup and Tomato Bisque, Blue Lemon will now feature Classic French Onion Soup daily, along with Chipotle Corn and Sweet Potato Chowder served Monday through Thursday and Chef’s Clam Chowder served Friday through Sunday

·         Roasted Beet and Quinoa features spring mixed greens, slow roasted beets, feta cheese, candied pecans, green beans, herbed quinoa, raspberry balsamic vinaigrette, tossed with carrots and kale.

·         The Mediterranean Salad has been updated, and now features spring mixed greens, cucumbers, tomato, red onions, feta cheese, olive-artichoke and red pepper tapenade, signature hummus and Blue Lemon vinaigrette.

·         Mushroom and Swiss Burger has a grilled Black Angus beef patty topped with Swiss cheese, grilled mushroom medley with onions, lettuce, crispy onions, lemon pesto aioli and a splash of balsamic glaze

·         Twisted Turkey Bowl with oven roasted turkey, herbed quinoa, roasted sweet potatoes, onions and Brussel sprouts, green beans, spinach, kale, mushroom medley, cranberry winter chutney and a splash of house made bone broth

·         Blue Ramen, featuring house chili chicken bone broth with rice noodles, grilled chicken, boiled egg, shredded carrots, grilled green onion, mushroom medley, kale and cilantro.

·         Cranberry Roasted Chicken with roasted sweet potatoes Brussel Sprouts, cipollini onions, candied pecans and green beans, topped with cranberry winter chutney.

·         Seasonal Veggie Medley on the side.

The local chain, founded by Lychelle and Aaron Day in 2009, operates five restaurants in Farmington, Cottonwood Heights, City Creek, Sandy and Highland, Utah. Blue Lemon encourages diners to plan informal gatherings at their restaurants and the local chain also hosts special in-house events. For more information about sponsored events, Door Dash and Uber Eats food delivery and special offers through the Blue Lemon app, visit www.BlueLemon.com.