Friday, October 30, 2009

fri and sat dinner oct 30 and 31

Bon Appetit Café
Fall Season Menu

First Course
kecskesajt körözött with crackers 3.95
Tapanade 4.75
Antipasti plate 7.25
Stuffed Mushroom 4.95

Second Course
Salad
Green salad 4.75
Caesar Salad 5.95
Soups
Italian Tomato4.50

Entrée
Grilled Jordandal Pork Chop
Jordandal pork chops marinated with garlic, mint, lemon juice, and oil grilled topped with a honey Dijon sauce.
16.95

Chicken with Hungarian mushrooms
Chicken cooked with onion topped with Hungarian mushroom sauce served over penne pasta.
15.95

Grilled Salmon
Salmon fillet wrapped in a grape leaf grilled and topped with a lemon currant sauce.
17.95

Shrimp Risotto
Shrimp poached in a white wine sauce finished with Arborio rice and leeks 15.95

Spanish Vegetarian Pizza
Roasted onion, eggplant, zucchini, and red pepper with capers on thin sweet pastry with a sprinkle of parmesan. Side of seared spinach
12.95

Beef Kebab
Marinated jordandal tenderloin skewered with vegetables and grilled topped with a lemon yogurt sauce.
16.95

Wednesday, October 28, 2009

dinner wed and thur oct 28 and 29

Bon Appetit Café
Tapas Night

Tapas
Pogálsa and kecskesajt körözött
Prepared cheese infused with beer served with homemade bread 4.75
Marinated olives 4.50
Tapanade 4.75
Tomato coulis with bread 3.50
Humus plate 4.95
Stuffed Mushroom 4.95
Spinach Pie 6.75
Antipasti 7.25
Chillaquilles 6.75
Gnoccata al Pomodoro 7.25

Salad
Green salad 4.75
Strawberry avocado saladl4.75
Caesar Salad 5.95
Soups
Italian Tomato4.50

Entrée

Grilled Jordandal Pork Chop
Jordandal pork chops marinated with garlic, mint, lemon juice, and oil grilled topped with a honey Dijon sauce and served with. Served with garlic potatoes
16.95

Shrimp Risotto
Shrimp poached in a white wine sauce finished with Arborio rice and leeks 15.95

Trotelle alla Panna
Whole rainbow trout oven roasted and topped with a prepared wine stock (flavored with fresh vegetables and garlic) and a sour cream.
16.95

Tofu with a Bell Pepper sauce
Hungarian pepper sauce with tomato and tofu served with rice.
14.75

Tuesday, October 27, 2009

closed for brunch on 27th of october

Sorry we will be closed for brunch October 27th but we will be open with our tuesday night Italian meal as previously posted..BA

Monday, October 26, 2009

dinner tuesday oct 27 th italy

Welcome to Bon Appétit Café’s
“Around the World”
Tuesday, October 27, 2009
Italy

Appetizer
Antipasti
Ceci marinate, tapanade, and tomato.

Soup
Italian Tomato
Tomato soup with fresh herbs and red wine.

Insalata
Caesar salad

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


Trotelle alla Panna
Whole rainbow trout poach in a prepared wine stock (flavored with fresh vegetables and garlic) with a sour cream and parmesan cheese sauce. Served with a side of pepperonata.
$16.95

Polenta Pasticciata
Layers of polenta stuffed with shrimp in a sweet sauce with caramelized onion and béchamel topped with parmesan cheese and baked golden.
$15.95

Gnoccata al Pomodoro
A delicate deep dish semolina pizza with fresh tomato, frersh mozzarella cheese, shitake mushroom, green olive and oregano.

$13.75
Aristadi di Maiale al Rosmarino
Jordandal pork chop rubbed with chopped fresh roasemary, garlic, salt, pepper, and lemon zest joined and roasted with butter and oil served with a white wine reduction sauce. Side of pasta.
$16.95

Friday, October 23, 2009

dinner fri and sat oct 23 and 24

Bon Appetit Café
Early Fall Season Menu

First Course
kecskesajt körözött 3.95
Tapanade 4.75
Ham and polenta torts 4.75
Humus plate 4.95
Mushroom Crepe 4.95

Second Course

Salad
Green salad 4.75
Strawberry avocado saladl4.75

Soups
Pea soup 4.50
Halászlé (fish soup) 5.25

Entrée

Grilled Jordandal Pork Chop
Jordandal pork chops marinated with garlic, mint, lemon juice, and oil grilled topped with a honey Dijon sauce.
16.95

Csirkpaprikás Marikától
Chicken cooked with onion, bell pepper, and tomato with Hungarian paprika finished in a tangy sour cream sauce.
15.95

Grilled Salmon
Salmon fillet wrapped in a grape leaf grilled and topped with a lemon currant sauce.
17.95

Tagine Marekesh
Eggplant, carrot, peppers, yam, tomato, zucchini, date, apricot, fig, apple, pear, and garbanzo braised in their own juices with spices topped with yogurt sauce.15.95

Fall Pasta
Roasted onion, eggplant, yam, mushroom, and red pepper over penne pasta. Tossed parmesan cheese 14.95 with Italian sausa

Wednesday, October 21, 2009

wed and thur tapas night oct 21 and 22

Bon Appetit Café
Tapas Night

Tapas
Garlic Shrimp 7.75
Pogálsa and kecskesajt körözött
Prepared cheese infused with beer served with homemade bread 4.75
Albondigas in green salsa 4.50
Marinated olives 4.50
Tapanade 4.75
Tomato coulis with bread 5.50
Spinach pie 5.00
Ham and polenta torts 4.75
Humus plate 4.95
Mushroom Crepe 4.95

Salad
Green salad 4.75
Strawberry avocado saladl4.75

Soups
Pea soup 4.50
Halászlé (fish soup) 5.25

Entrée
Grilled Jordandal Pork Chop
Jordandal pork chops marinated with garlic, mint, lemon juice, and oil grilled topped with a honey Dijon sauce and served with. Served with garlic potatoes
16.95

Csirkpaprikás Marikától
Chicken cooked with onion, bell pepper, and tomato with Hungarian paprika finished in a tangy sour cream sauce with rice.
15.95

Tofu with a Bell Pepper sauce
Hungarian pepper sauce with tomato and tofu served with rice.
14.75

Blackened Salmon
Blackened Salmon steak with a special sauce. Side of rice
15.75

Monday, October 19, 2009

tuesday 20th of october Zsuzsi's Hungarian dinner

With the assistance of Zsuzsi Nagy renowned Hungarian employee and confidant and recipes of the the lovely Marika Nagy...

Welcome to Bon Appétit Café’s
“Around the World”
Tuesday, October 20, 2009
Hungary
Köszönöm Zsuzsika and Marika Nagy

Appetizer
Pogálsa and kecskesajt körözött
Prepared cheese infused with beer served with homemade bread
Soup
Borsóleves
Vegetable soup with green peas

Salad
Paradicsomsaláta
Tomato and onion with a apple cider vinaigrette

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

Csirkpaprikás Marikától
Chicken cooked with onion, bell pepper, and tomato with Hungarian paprika finished in a tangy sour cream sauce with polenta dumplings.
$15.95

Halászlé
Fish stew with a Hungarian paprika sauce, onion, and peppers in a hardy broth.
$13.95

Sertés with Köménynaggal
Pan seared pork with onion and caraway. Served with Steamed Yukon gold potatoes and sour cream.
$15.95

Lescó Tofuval
Hungarian pepper sauce with tomato and tofu served with rice.
$14.75

Gombás Palacsinta
Hungarian pancakes stuffed with roasted mushrooms in a sour cream paprika sauce served with rice.
$14.75

Saturday, October 17, 2009

dinner saturday october 17

Bon Appetit Café
Early Fall Season Menu

First Course
Chevre cheese spread with bread 4.50
Marinated olives 4.50
Tomato coulis with bread 5.50
Humus platter 6.75
Combination platter 7.95

Second Course
Ensalada de col6.25
Green Salad 4.50
Strawberry avocado salad 5.75
Corn Chowder 4.50
Hungarian pea Soup4.50

Entrée
Grilled Jordandal Pork Chop
Jordandal pork chops marinated with garlic, mint, lemon juice, and oil grilled topped with a honey Dijon sauce and served with. Served with Yukon Gold mashed potatoes.
16.95

Creole Chicken
Chiken breast rubbed with spices browned in olive oil and finished with a spicy cream sauce served with rice and honeyed baby carrots.
14.95

Pan Seared Tilapia
Spice rubbed pan seared tilapia fillet with peach sauce served with Yukon Gold mashed potatoes.
15.95

Garbanzo Bean Stew
Garbanzo beans, sautéed with red pepper, onion, celery, carrot, spicy paprika, lemon, cumin, and topped with garlic/mint yogurt sauce.
13.95

Shrimp and artichoke pasta
Shrimp pan sautéed with onion and garlic additional artichoke heart and finished in white wine with cream and paprika. Served with penne pasta.
15.95

Wednesday, October 14, 2009

wed thursday dinner oct 14 and 15

Bon Appetit Café
Tapas Night

Tapas
Feta cheese spread with bread 4.50
Marinated olives 4.50
Tapanade 4.75
Tomato coulis with bread 5.50
Spinach pie 5.00

Salad
Green salad 4.75
Ensalada de col4.75
Soups
Corn Chowder 4.50

Entrée

Bouillabaisse /Low Country Stew
A savory fusion of a French stew with a Carolina low country dish with spicy smoked sausage, potatoes, tomato, saffron, shrimp, clams, mussels, whita fish and crab. Served in broth .
15.95

Creole Chicken Rissotto
Pan seared spiced chicken breast in a savory tomato sauce with Arborio rice (cooked with celery, onion, and fresh herbs).
15.50

Sweet Potato Torte
A pastry stuffed with roasted sweet potato, greens, leeks, and shallot topped with parmesan cheese.
13.95

Blackened Salmon
Blackened Salmon steak with a special sauce. Side of rosemary garlic polenta
15.75

Monday, October 12, 2009

tuesday oct 13 southern fusion

Old family recipes given a fusion treatment

Welcome to Bon Appétit Café’s
“Around the World”
Ocober 13, 2009
Southern Fusion

Appetizer
Cheese Canapé
Toasted mini biscuit with a cheese sauce

Soup
Dad’s Cajun Corn Chowder
Corn with potato, tomato, carrot, onion, celery, cream, herbs, and vegetable stock.

Salad
Johnson family spicy coleslaw

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

Barbeque Ribs
Jordandal beef baby back ribs marinated in homemade sauce with a slight asian twist grilled and simmered in the oven served with a side of curry fried rice.
$16.95

Bouillabaisse /Low Country Stew
A savory fusion of a French stew with a Carolina low country dish with spicy smoked sausage, potatoes, tomato, saffron, shrimp, clams, mussels, whita fish and crab. Served in broth .
$15.95

Creole Chicken Rissotto
Pan seared spiced chicken breast in a savory tomato sauce with Arborio rice (cooked with celery, onion, and fresh herbs).
$15.50

Sweet Potato Torte
A pastry stuffed with roasted sweet potato, collard greens, walnut leeks, and shallot topped with parmesan cheese.
$13.95

Saturday, October 10, 2009

dinner october 10th

Bon Appetit Café
Early Fall Season Menu

First Course
Chevre cheese spread with bread 4.50
Marinated olives 4.50
Tomato coulis with bread 5.50

Second Course
Kisir salad 6.25
Green Salad 4.50
Corn Chowder 4.50
Turkish Gypsy Soup4.50

Entrée
Seafood Risotto
Shrimp, mussels, clams, and white fish in a savory tomato infused salsa with Arborio rice.
16.95

Creole Chicken Pasta
Chiken breast rubbed with spices browned in olive oil and finished with a spicy cream sauce tossed with penne pasta.
14.95

Blackened Salmon
Spice rubbed pan seared salmon steak served with aioli and ensalada de col.
15.95

Garbanzo Bean Stew
Garbanzo beans, sautéed with red pepper, onion, celery, carrot, spicy paprika, lemon, cumin, and topped with garlic/mint yogurt sauce.
13.95

Thursday, October 8, 2009

meal for wine dinner fri oct 9th

Bon Appetit Café
Wine dinner

Appetizer
Spanish appetizer Plate

Second Course
Spanish ensalada de col
Valencia Gypsy soup

Entrée
Pan Seared Pork Tenderloin
Jordandal pork tenderloin marinated in a special sauce and pan seared finished with cognac . Served with fried potatoes.

Paella
Traditional Spanish rice stew with shrimp, white fish, clams, and mussels.

Pollo al Melocotones
Chicken sautéed in butter finished with a peach wine sauce.

Albondigas
Spanish meatballs pan fried with a nutty red sauce side of rice.

Artichoke Pasta
Artichoke, red pepper, leek, and green peas finished with a white wine cream sauce and parmesan cheese tossed with penne pasta.

Wednesday, October 7, 2009

wine dinner Fri october 9 2009

Meal includes Paella/albondigas/pollo al melocotones/epanadilla/and more
Price is 30 dollars for the 3 course meal and the following wine

Bon Appétit: Great Scoring Spanish Wines
October 8, 2009 with Michael Paré of L'Eft Bank Wine Company

2007 Rafael Palacios Louro
“90 points. The 2007 Louro do Bolo is 100% Godello produced from 40-50 year old vines. It was tank fermented and aged on the lies. Light gold-colored, it offers up aromas of petrol, white peach, and spiced pear. This leads to an elegant wine with a vibrant palate-feel, good balance, and outstanding concentration. Drink it over the next 2-3 years.” – Wine Advocate, August 2008.


2006 Artazuri Garnacha
“89 points. The purple-colored 2006 Santa Cruz is also 100% Garnacha, in this case sourced from a single vineyard with 80- to 100-year-old vines. It reveals a solid nose of mineral, spice box, and black cherry. On the palate it has very good, ripe savory flavors but comes off as slightly compact. While its intentions are more serious, on my pleasure meter it barely beats out the Artazuri Tinto.” – Wine Advocate, June 2009




2007 Mas Que Vinos Tempranillo Roble: “90 points. There are 10,000 cases of the 2007 Ercavio Roble, made up of 100% Cencibel (Tempranillo) and aged for five months in French and American oak. A glass-coating opaque purple in color, it delivers an expressive nose of cedar, earth notes, black cherry, and blackberry liqueur. Thick, dense, and opulent on the palate, it has gobs of savory black fruit, licorice and spice notes, enough structure to evolve for 1-2 years, and a lengthy finish. It totally over-delivers for its humble price. This is one to buy by the case.” – Wine Advocate, February 2009



2007 Bodegas Castano Monastrell
“90 points. A customer cuvee from importer Eric Solomon, this dense, purple-colored wine reveals surprisingly sweet tannin as well as gobs of black raspberry, cranberry, and currant fruit. There are plenty of cases of this soft, supple, 100% Mourvedre [Monastrell] for the US. A wine to purchase by the case, it will last 2-5 years.” – Wine Advocate, February 2009




2005 Capcanes Mas Donis Barrica
“91 points. Mas Donis Barrica is a customer cuvee made or importer Eric Solomon using old-vine Garnacha (80+ years) and Syrah (30+ years). The 2005 Mas Donis Barrica is 85% Garnacha and 15% Syrah aged for 8 months in French and American oak before bottling without fining or filtration. It offers up an expressive nose of slate, mineral, licorice, violets, black cherry, and blueberry. Layered, long, and complex, this spicy, hedonistic effort has 2-3 years of aging potential but can be enjoyed now without guilt. It is a great value.” – Wine Advocate, February 2008.

wed/ thur night dinner 10-7/8

Bon Appetit Café
Tapas Night

Tapas
Kofte with Hunkar Begendi 5.75
feta cheese spread with bread 4.50
Marinated olives 4.50
Canape de Esclivada 3.75
Tapanade 4.75
Tomato coulis with bread 5.50
Stuffed mushrooms 4.75
Spinach pie 5.00

Salad
Green salad 4.75
Kisir 4.75

Soups
Turkish gypsy soup 4.50

Entrée
Grilled Jordandal Pork Chop
Jordandal pork chops marinated with garlic, mint, lemon juice, and oil grilled topped with aioli sauce and served with served with fried Potato.
16.95

Shrimp and artichoke pasta
Shrimp pan sautéed with onion and garlic additional artichoke heart and finished in white wine with cream and paprika. Served with penne pasta.
15.95

Sultan’s Börek
Eggplant, onion, green and red pepper, with mushrooms all roasted and combined with herbs, olives, and walnuts layered with feta and fillo dough and baked golden . Served with rice pilav and yogurt sauce.
14.95

Salmon wrapped in a grape leaf
Salmon steak wrapped in a grape leaf grilled and topped with a lemon currant sauce. Served with rice pilav.
16.95

Monday, October 5, 2009

tuesday oct.6 around the world meal..Turkey

I was thinking of Canaan


Welcome to Bon Appétit Café’s
“Around the Mediterranean”
October 6, 2009: Turkey
Special thanks to Canan Sütcü (sevimli)

Appetizer
Hummus plate
Hummus tomato and feta with pita

Soup
Gypsy soup
Vegetables (carrot, yam, peppers, zucchini, onion), white beans, and pear in a savory vegetable stock with a paprika sauce

Salad
Kisir
Bulgur wheat salad with greens, cucumbers, tomatoes, scallions, sumac, parsley and a lemony vinaigrette dressing

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


Shrimp and artichoke pasta
Shrimp pan sautéed with onion and garlic additional artichoke heart and finished in white wine with cream and paprika. Served with rice pilav and grilled vegetables.
$15.95

Kofte with Hunkar Begendi
Turkish meatballs grilled and served with a roasted eggplant béchamel sauce. Served with rice pilav and grilled vegetables.
$14.95

Sultan’s Börek
Eggplant, onion, green and red pepper, with tomato all roasted and combined with herbs and walnuts layered with feta and fillo dough and baked golden . Served with rice pilav and yogurt sauce.
$14.95

Salmon wrapped in a grape leaf
Salmon steak wrapped in a grape leaf grilled and topped with a lemon currant sauce. Served with rice pilav.
$16.95