Monday, March 30, 2009

Brunch Menu Tuesday March 31st
Hungarian Scrambled eggs
Eggs whipped and scrambled with hungarain lescó(sautéed sweet pepper, onion, and tomato sauce). Served with fruit either polenta or potatoes.
Strawberry /Mango Crepe
Thin pancake wrapped around fresh strawberries and mango with whipped cream topping. Served with fruit either polenta or potatoes
Cajun Hash
Sausage, bacon, potato, green pepper, leeks, onion, and Cajun spices fried and tossed with two whipped eggs. Served with a side of green salad.
Shepard’s Pasta
Penne pasta chopped and combined with ricotta cheese, provolone cheese, roasted crimini mushrooms, wilted spinach, and onion topped with bread crumbs and parmesan cheese baked until bubbling and served with a Greek salad.
Circassian Chicken Pita
Roasted chicken breast shredded and combined with apple, red onion, shredded carrot, and celery spiced and refried served on pita bread with lettuce and tomato side of fruit salad or potatoes.
Chilaquiles Verdes
Two eggs poached in a spicy green tomatillo salsa over homemade tortilla chips topped with feta cheese and sour cream. Served with a fresh fruit salad.
An oven-baked dish with chopped potato, whipped eggs, feta cheese, onion, garlic, and leeks. Served with fruit either polenta or potatoes.
Tuesday, March 31, 2009

Coc en Primento
Roasted peppers, onion, eggplant and tomato on homemade bread.
Sopa de Tomate al Comino con Higos

Tomato soup with shallots and figs
Ensalada Rusa
Potatoes, carrots, pimiento, green olives, hard cooked egg, dill pickle, homemade mayonnaise.
Choose from the following entrees:
(Dinner price includes the first four courses. Dessert not included)

Paella Catalan
Shrimp, corvina, squid, baby neck clams, chorizo, and black mussels cooked with red and green peppers, onion, garlic, saffron, green peas, and rice.
Pollo al vino con Melocontes en Jarbe
Chicken breast sautéed and simmered in a white wine reduction sauce infused with a prepared peach syrup and sliced peaches. served over rice.
Cochino en Adobo a la Parrilla
Pork chop marinated in a piquant salsa and grilled. Served with roasted potatoes.
Filete al Ajo Tostado
NY strip steak spiced and grilled topped with a roasted garlic mayonnaise. served with roasted potatoes.
Potaje de Garbanzos
Garbanzo beans, spinach, onion, almonds, bread, spinach, raisins, and fresh tomato tossed with olive oil and spices served with rice.

Monday, March 23, 2009

Food from the islands tuesday march 24, 2009

Welcome to Bon Appétit Café’s

Around the World
Tuesday, March 24, 2009
Cuba/Puerto Rico
Special thanks always to Iris Lopez and Maira Rivera
Tostones Platter
Tostones (fried plantain) and red salsa.
Sopa de Calabaza y Manzana
A Squash soup with green apple, sweet peppers, coconut milk, onions, cilantro, and nutmeg
Ensalada Verde
Green salad with tomato, avocado, cucumber, corn kernels and pimiento with a sweet
Vinaigrette dressing
Choose from the following entrees:
(Dinner price includes the first four courses. Meal served as platter with yellow rice, and salad. Dessert not included)
Frijoles Negros Cubano

Cooked black beans, beef, green pepper, oregano, bay leaf, sugar, and tomato.
Verdures fricase’
Tofu with onion, tomato, olives, green and red pepper in a savory salsa.
Chicharrones de Pollo
Chopped chicken marinated with onion, oregano, garlic, lemon juice, and rum dredged in flour and crisply fried.
Camerones con salsa de mango
shrimp sautéed in butter and finished with a lime infused fresh mango salsa.

Monday, March 9, 2009

tuesday night menu March 10th around the world

Appetizer :kecskesajt körözött (Hungary)
Prepared goat cheese infused with beer served with homemade bread

Soup: French Lentil (France)
Lentil soup with carrot, cabbage, tomato, celery, and onion.

Salad: Kisir (Hungary)
Bulgar wheat salad with tomato, dill pickle. cucumber, red onion, shredded lettuce, and a tomato vinaigrette dressing.

Choose from the following entrees:(Dinner price includes the first three courses. Dessert not included)

Shrimp Piri Piri (Portugal)
Shrimp sautéed in olive oil with leek, onion, carrots, celery, peppers, and tomato with Portuguese piri piri paste and cinnamon sidw of rice.

Porc aux sauce Hachee (France)
Marinated jordandal farms pork chop grilled and accompanied with a sauce with capers, anchovy, and shallots spiced with cayenne and vinegar. served with tomato marbled polenta. $16.95

Polenta Pasticciata (Italy)
Layers of polenta and semolina dough stuffed with ground Italian sausage, tomato sauce (celery, onion, and bell peppers), and a bechemal sauce topped with parmesan cheese and baked til golden brown. Served with a side of roasted mushrooms.

Cous cous Marekesh (Morocco)
Eggplant, carrot, peppers, yam, tomato, zucchini, date, apricot, apple, pear, and garbanzo braised in their own juices with spices (cardamom, cinnamon, coriander, nutmeg) tagine style topped yogurt sauce.

Musa " a 'a (Egypt)
Roasted eggplant with feta cheese and tomato served with grilled spicy Chicken skewers with couscous.

Wednesday, March 4, 2009

Frech meal wine tasting saturday March 7

Bon Appetit Café
Value Wine French dinner

Tomato coulis with garlic toast

Second Course
Salda Nicoise
Vegetable soup


Pork Hachee
Thinly sliced Jordandal farms pork tenderloin marinated grilled with a sweet and sour mushroom sauce.

Seafood Prvencale
Shrimp marinated and pan sautéed with a sweet tomato sauce.

A pastry stuffed with roasted squash and walnuts, leeks, shallot, and topped with parmesan cheese.

Basil Stuffed Chicken Breast
Chicken breast stuffed with fresh basil leaves and guyere cheese oven roasted with a white wine reduction sauce.

wines for saturday march 7th tasting


Eliseo Silva 2005 Chardonnay Bottle $9.50 Case $108.00
Made by renowned winemaker Frank Roth of Tagaris Winery, these wines are an homage to the vineyard manager Eliseo Silva. They are exceptional values and proof positive that you don’t have to spend a lot of money to get good wine. One would expect to pay a whole lot more for this wine, given the quality.
Tropical fruit and oak, light and refreshing, plus an appealing richness. Chewy rich apple and pear fruit with a caramel butterscotch finish. This wine is too tasty!! GOLD MEDAL PACIFIC RIM INTERNATIONAL COMPETITION

Domaine Ehrhart 2005 Pinot Auxerorois Bottle $13.00 Case $156.00
This 21 heactare vineyard produces certified organic wines and has been doing so for two generations. The Pinot Auxerrois grape is considered the finest clone of Pinot Blanc because it is naturally low-yielding and the smaller size berries which increase the skin to juice ratio. Pressed immediately after picking, this wine offers up intense scents of apple and peach blossoms. The mouth is round and slightly off-dry with juicy bright red-apple fruit. Bright and delicious, with a long and lingering finish, this is a terrific wine valuer.

El Cipres 2006 Malbec (replaced with a frech Langoduc) Bottle $9.50 Case $108.00
Sourced from 70 year-old vines in Maipu Mendoza, the Malbec from El Cipres is perfectly representative of this varietal
and region. Its color is an intense ruby red. On the nose, find notes of plums and raspberries accompanied by a touch of vanilla and chocolate. The wine is beautifully structured with balanced tannins for a sophisticated finish.

Domaine de Montpezat 2007 Merlot Bottle $9.50 Case $108.00
A classic and delicious French country red. Jammed with tasty notes of bright red and black fruit followed by rich spice and a touch of minerals. Smooth tannins, too. It goes down good and with just about everything!!!. Bottled un-fined and un-filtered.

Domaine de Montpezat 2007 Palombières Bottle $13.00 Case $156.00
The source of the fruit for the Palombieres bottling is a vineyard located on the edge of a small forest where many palombières, or small thatch hunting blinds, are used by the local bird hunters. The vines here were planted in the early 1970s. The grenache is vinified in tank while the mourvèdre finishes fermentation and is aged in barrels for up to one year. Offers up bold flavors of blackberries, pepper and spice, with hints of toast and earth, this big wine is complete and expressive, with complex structured flavors. 80% grenache and 20% mourvèdre..

Monday, March 2, 2009

Menu tuesday night 2/3/09 around the world

Welcome to Bon Appétit Café’s
“Around the Mediterranean”
March 3, 2009: Greece

A yogurt based dip with cucumber, lemon, dill, and garlic spicing served with grilled pita bread.

Tahini lemon soup with orzo, and tomato

Cucumber, tomato, red onions, and kalamata olives tossed with oregano spiced vinaigrette dressing.

Choose from the following entrees:
(Entrees served with salad course. Dinner price includes the first three courses. Dessert not included)

Vegetarian Moussaka
Eggplant with tofu, tomato, onion, and a rich béchamel sauce topped with a crisp cheese and bread crust
. $15.95
Seafood stew of white fish, mussels, clams, and shrimp with tomato, potato, celery, and onion in a savory vegetable stock.
Fillo dough pastries stuffed with feta cheese, spinach and onion.
Traditional grilled kebab style dish with Chicken marinated in yogurt with mint and lemon skewered with tomato, onion, and peppers. Served with pilaf and yogurt sauce.