Bon Appétit: December Holiday party wines
December 4, 2009 with Michael Paré of L'Eft Bank Wine Company
Starter wines
NV Adami Prosecco Garbel 13, Conegliano-Valdobbiadene, Italy
In the ancient local dialect, garbèl, when referring to wine, means dry and crisp, pleasantly tart. Our Garbèl is a highly esteemed sparkling wine produced from vineyards in the Colli Trevigiani that yield grapes which long experience has destined exclusively for outstanding wines. The area, which includes the Conegliano-Valdobbiadene zone, lies close to the high mountains; it enjoys warm but not humid summers, and the significant diurnal temperature differences are very favourable during the grape ripening period. The nose releases crisp-edged, complex notes of fruit, and the palate is full-flavoured, with a crisp acidity. Garbèl is a wonderfully versatile sparkler: its 13 grams of residual sugar place it between the Brut and Extra Dry styles and suit it admirably for wine bars and for enjoying apart from a meal. Serve at 7-8°C.
2007 Catena Chardonnay, Mendoza, Argentina
From Argentina’s most famous and best wine-producing family, comes this rich, full-bodied Chardonnay. Catena, founded in 1902, moved viticulture literally to the heavens when in 1981 they started planting experimental vineyards at elevations never used before, from 3,000 feet to over 5,000 feet. At this altitude, vines experience longer growing cycles as well as the extremes of the Mendoza dessert sun during the day and the cool Andes temperatures at night. The Chardonnay is all hand harvested. Aged 9 months in French oak, the wine shows some hints of oak, a rich palate of tropical fruits and the great acidity from grapes grown at high elevations.
For the Main Courses
2008 Chateau Bianca Pinot Noir, Willamette Valley, Oregon
A delicious juicy flavor with dark fruit flavors such as blackberry,fig, and dates. The aroma contains hints of cinnamon and very pleasant flavors of cocoa, coffee, and spice round out the finish. Very stylish and elegant with abundant fruit, soft tannins, and the allure of chocolate before the finish.
2006 Catena Cabernet Sauvignon, Mendoza, Argentina
The grapes for the Catena wines are sourced from several vineyard sites and then blended together in the final product. For 20 years, Nicolas Catena and his winemaking team have planted countless numbers of varietals and clones throughout their mountainous vineyard sites. Each vineyard site enjoys its own soil variations and microclimates. Nicolas and his team have carefully studied the effects of these microclimates on the grapes from each vineyard. They discovered that the same varietal, and even the same clone, presents truly distinct aromatic and flavor characteristics when grown in different microclimates. Implementing the age-old "art of assemblage," Nicolas found that by blending different lots of the same varietal, he could create a more intense and complex wine. As great artists tap their creative spirit to mix and match colors for a final work of art, the team at Bodega Catena Zapata use their creativity in the intricate process of blending grapes in order to craft the final wine.
Dessert Course
NV Hana Hou Hou Shu, Okayama, Japan
This delightful rosé is sparkling sake is probably the only pink sparkling sake in the US market. It is medium dry and light bodied. Wonderful as an aperitif or dessert wine, it compliments desserts and spicy foods. Serve chilled and garnished if desired.
Monday, November 30, 2009
tuesday dec.1st dinner
Welcome to Bon Appétit Café’s
“Around the World”
Tuesday, December 1, 2009
World Stew Night
Appetizer
Bon Appetit white humus
Savory bean dip served with homemade tortilla chips
Salad
Spanish potato salad (ensalda de russa)
Choose from the following entrees:
Pollo fricasse’
Marinated chicken(oregano, garlic, cumin, lemon) with onion, tomato, olives, cilantro, garlic, green and red pepper in a savory salsa served with white rice.
$8.95
Feijoida
A brazilian stew with black beans, pork, sausage, lime juice, cilantro, tomato, onion, and garlic in a savory stock with a little spicy kick.
$8.95
Gypsy Stew
Yams, squash, red and green pepper, carrot, onion, green peas, leeks, white beans, lentils, and a paprika and lemon infused vegetable broth..
$8.95
Caciucco
Seafood stew with a variety of fish, shrimp, mussels, tomato, carrot, celery, and onion in a savory sauce with white wine and garlic.
$9.95
“Around the World”
Tuesday, December 1, 2009
World Stew Night
Appetizer
Bon Appetit white humus
Savory bean dip served with homemade tortilla chips
Salad
Spanish potato salad (ensalda de russa)
Choose from the following entrees:
Pollo fricasse’
Marinated chicken(oregano, garlic, cumin, lemon) with onion, tomato, olives, cilantro, garlic, green and red pepper in a savory salsa served with white rice.
$8.95
Feijoida
A brazilian stew with black beans, pork, sausage, lime juice, cilantro, tomato, onion, and garlic in a savory stock with a little spicy kick.
$8.95
Gypsy Stew
Yams, squash, red and green pepper, carrot, onion, green peas, leeks, white beans, lentils, and a paprika and lemon infused vegetable broth..
$8.95
Caciucco
Seafood stew with a variety of fish, shrimp, mussels, tomato, carrot, celery, and onion in a savory sauce with white wine and garlic.
$9.95
Sunday, November 29, 2009
sunday brunch november 29th
Bon Appetit Café
Brunch
Italian Brunch Sampler
Italian eggs , flat bread toast, and sliced tomato.
$7.25
Chilaquiles Roja
Two eggs poached in a spicy red salsa over homemade tortilla chips. Topped with feta cheese and sour cream. Served with a green salad.
$7.25
Lebanese eggs
Pan sautéed dish with whipped eggs with red and green bell pepper, onion, and Lebanese spice mix with sumac and feta cheese. With Spanish potato salad or polenta and green salad.
$7.25
Feijoida
Black beans cooked with green peppers, onion, garlic, celery, and leeks served over rice with a sour cream sauce $6.25 with meat $7.50
Cajun Hash
Beef, pork, Cajun sausage, and ham ground and combined with green pepper, red pepper, onion, and potato refried with whipped eggs and served with green salad.
$7.25
Shitake Leek Potato Gratin
Potato flour crust with layers of caramelized leek and onion and roasted organic shitake mushrooms topped with a parmesan cheese bread crust. Side of fruit.
$7.25
Crab cakes
Poached Alaska snow crab meat minced and combined with celery, sweet onion, leeks, fresh herbs, and fresh bread crumbs into patties seared and topped with a spicy salsa. Served with fruit and your choice of Spanish potato salad or garlic rosemary polenta.
$6.85
Caraway Seed Pastry
Roasted organic shitake mushrooms, quinois, garlic, and onion wrapped in fillo dough dusted with caraway seeds and baked until crisply golden topped with yogurt sauce. Served with fruit and your choice of rosemary garlic polenta or kisir.
$7.25
Panquecas
Brazilian crepes stuffed with strawberries. Served with your choice of rosemary garlic polenta or potato salad.
$7.50
Soup of the day $3.50/4.75
Chorba or Carrot Ginger
2 eggs any style with fruit and potatoes $7.50
sausage and bacon side $3.75
Bon Appetit Café uses Organic Eggs from Prairie Bluff and Jordandal grass fed natural meat products.
Beverages
Coffee, or herbal (Chamomile, Lemon zinger, Peppermint, Bengal Spice), Green tea, English breakfast tea…………………$1.75
Cranberry or orange juice ………………………………………………$1.75
Brunch
Italian Brunch Sampler
Italian eggs , flat bread toast, and sliced tomato.
$7.25
Chilaquiles Roja
Two eggs poached in a spicy red salsa over homemade tortilla chips. Topped with feta cheese and sour cream. Served with a green salad.
$7.25
Lebanese eggs
Pan sautéed dish with whipped eggs with red and green bell pepper, onion, and Lebanese spice mix with sumac and feta cheese. With Spanish potato salad or polenta and green salad.
$7.25
Feijoida
Black beans cooked with green peppers, onion, garlic, celery, and leeks served over rice with a sour cream sauce $6.25 with meat $7.50
Cajun Hash
Beef, pork, Cajun sausage, and ham ground and combined with green pepper, red pepper, onion, and potato refried with whipped eggs and served with green salad.
$7.25
Shitake Leek Potato Gratin
Potato flour crust with layers of caramelized leek and onion and roasted organic shitake mushrooms topped with a parmesan cheese bread crust. Side of fruit.
$7.25
Crab cakes
Poached Alaska snow crab meat minced and combined with celery, sweet onion, leeks, fresh herbs, and fresh bread crumbs into patties seared and topped with a spicy salsa. Served with fruit and your choice of Spanish potato salad or garlic rosemary polenta.
$6.85
Caraway Seed Pastry
Roasted organic shitake mushrooms, quinois, garlic, and onion wrapped in fillo dough dusted with caraway seeds and baked until crisply golden topped with yogurt sauce. Served with fruit and your choice of rosemary garlic polenta or kisir.
$7.25
Panquecas
Brazilian crepes stuffed with strawberries. Served with your choice of rosemary garlic polenta or potato salad.
$7.50
Soup of the day $3.50/4.75
Chorba or Carrot Ginger
2 eggs any style with fruit and potatoes $7.50
sausage and bacon side $3.75
Bon Appetit Café uses Organic Eggs from Prairie Bluff and Jordandal grass fed natural meat products.
Beverages
Coffee, or herbal (Chamomile, Lemon zinger, Peppermint, Bengal Spice), Green tea, English breakfast tea…………………$1.75
Cranberry or orange juice ………………………………………………$1.75
Saturday, November 28, 2009
sat november 28 2009
Bon Appetit Café
Fall Season Menu
First Course
Tapanade 4.75
Humus plate 4.95
Second Course
Salad
Green salad 4.75
Strawberry avocado salad 5.95
Soups
Carrot ginger 4.50
Chorba 4.50
Entrée
Grilled Jordandal Pork Tenderloin
Jordandal pork Tenderloin medalions marinated with garlic, mint, lemon juice, and oil grilled topped with a honey Dijon sauce. Served with Spanish potato salad.
16.95
Stuffed whole Salmon
Wild caught salmon stuffed with shrimp and crab meat oven roasted with a lemon mint glaze. Served with special rice and green beans.
16.95
Feijoida
Black beans simmered with green pepper, onion, garlic, celery, and leeks topped with a sour cream sauce. Served with special rice.
14.95 meat 16.95
Shitake Leek Potato Gratin
Potato flour crust with layers of caramelized leek and onion and roasted organic shitake mushrooms topped with a parmesan cheese bread crust. Served with Cajun corn.
15.95
Roasted turkey Breast
Turkey breast oven roasted with an orange sauce. Served with coconut curry yams and cilantro jalepeno infused cranberries.
!5.95
Fall Season Menu
First Course
Tapanade 4.75
Humus plate 4.95
Second Course
Salad
Green salad 4.75
Strawberry avocado salad 5.95
Soups
Carrot ginger 4.50
Chorba 4.50
Entrée
Grilled Jordandal Pork Tenderloin
Jordandal pork Tenderloin medalions marinated with garlic, mint, lemon juice, and oil grilled topped with a honey Dijon sauce. Served with Spanish potato salad.
16.95
Stuffed whole Salmon
Wild caught salmon stuffed with shrimp and crab meat oven roasted with a lemon mint glaze. Served with special rice and green beans.
16.95
Feijoida
Black beans simmered with green pepper, onion, garlic, celery, and leeks topped with a sour cream sauce. Served with special rice.
14.95 meat 16.95
Shitake Leek Potato Gratin
Potato flour crust with layers of caramelized leek and onion and roasted organic shitake mushrooms topped with a parmesan cheese bread crust. Served with Cajun corn.
15.95
Roasted turkey Breast
Turkey breast oven roasted with an orange sauce. Served with coconut curry yams and cilantro jalepeno infused cranberries.
!5.95
Tuesday, November 24, 2009
light and cheap Tuesday november 24th dinner
Welcome to Bon Appétit Café’s
“Around the World”
Tuesday, November 24, 2009
World Soup Night
Appetizer
Bon Appetit tapenade
Olive caviar served with Pita bread
Salad
Kisir
Tangy Turkish bul;gur salad with cucumber, tomato, onion, pickles, and scallions
Choose from the following entrees:
Cajun Chicken Chowder
Chicken, potato, onion, and green pepper, carrot, and celery with a piquant white sauce and a savory stock.
$8.95
Black Bean
A soup from Cuba with black beans, cilantro, tomato, onion, and garlic in a savory stock with a little spicy kick.
7.95
Chorba
A soup of red lentils, roasted squash and yam, carrot, tomato, peppers, cilantro, and onion with a lemon and complexly spiced base.
$7.95
Spinach Pesto
Spinach, onion, white beans, tomato, leeks, and carrots with pesto in a vegtarian based stock.
$795
“Around the World”
Tuesday, November 24, 2009
World Soup Night
Appetizer
Bon Appetit tapenade
Olive caviar served with Pita bread
Salad
Kisir
Tangy Turkish bul;gur salad with cucumber, tomato, onion, pickles, and scallions
Choose from the following entrees:
Cajun Chicken Chowder
Chicken, potato, onion, and green pepper, carrot, and celery with a piquant white sauce and a savory stock.
$8.95
Black Bean
A soup from Cuba with black beans, cilantro, tomato, onion, and garlic in a savory stock with a little spicy kick.
7.95
Chorba
A soup of red lentils, roasted squash and yam, carrot, tomato, peppers, cilantro, and onion with a lemon and complexly spiced base.
$7.95
Spinach Pesto
Spinach, onion, white beans, tomato, leeks, and carrots with pesto in a vegtarian based stock.
$795
Friday, November 20, 2009
fri and sat nov. 20/21 dinner
Bon Appetit Café
Early Fall Season Menu
First Course
Pogálsa and kecskesajt körözött
Prepared cheese infused with beer served with bread 4.75
Tapanade 4.75
Humus plate 4.95
Second Course
Salad
Green salad 4.75
Caesar salad 4.75
Strawberry avocado salad 5.95
Soups
Italian country soup 4.50
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
Grilled Algerian Chicken
Chicken breast marinated with garlic, mint, lemon juice, zataar, and oil grilled topped with a lemon yogurt sauce and served with. Served with couscous and grilled vegetables.
15.95
Maccharoni alla Chitarra
Penne pasta with shitake mushrooms, red onions, fresh mint, red pepper, and a light tomato sauce topped with asiago cheese.
14.95 sausage 15.95
Ispanak
Spinach sautéed with onion, tomato, and shitake mushroom spiced with cumin and lemon topped with yogurt sauce.
Vegetarian 13.95 beef 15.95
Rissotto Fruita di Mare
Saffron Arborio rice with onion, leeks, and celery served with shrimp, salmon, and yellow fin tuna
$16.95
Early Fall Season Menu
First Course
Pogálsa and kecskesajt körözött
Prepared cheese infused with beer served with bread 4.75
Tapanade 4.75
Humus plate 4.95
Second Course
Salad
Green salad 4.75
Caesar salad 4.75
Strawberry avocado salad 5.95
Soups
Italian country soup 4.50
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
Grilled Algerian Chicken
Chicken breast marinated with garlic, mint, lemon juice, zataar, and oil grilled topped with a lemon yogurt sauce and served with. Served with couscous and grilled vegetables.
15.95
Maccharoni alla Chitarra
Penne pasta with shitake mushrooms, red onions, fresh mint, red pepper, and a light tomato sauce topped with asiago cheese.
14.95 sausage 15.95
Ispanak
Spinach sautéed with onion, tomato, and shitake mushroom spiced with cumin and lemon topped with yogurt sauce.
Vegetarian 13.95 beef 15.95
Rissotto Fruita di Mare
Saffron Arborio rice with onion, leeks, and celery served with shrimp, salmon, and yellow fin tuna
$16.95
Thursday, November 19, 2009
SPECIAL THANKSGIVING MENU NOV.26TH
Bon Appétit Café
Thanksgiving Dinner Menu ($20 for all courses or ala carte)
Appetizer
Cranberry salsa
Qunois/shitake fillo triangles
Sundried tomato feta spread w/homemade bread
Soup
Carrot
Salad
Spanish potato salad
Strawberry avocado salad
Green salad
Entrees
Shitake Leek Potato Gratin
Potato flour crust with layers of caramelized leek and onion and roasted organic shitake mushrooms topped with a parmesan cheese bread crust.
Stuffed whole Salmon
Wild caught salmon stuffed with shrimp and crab meat oven roasted with a lemon mint glaze.
Roasted turkey Breast
Turkey breast oven roasted with an orange sauce.
Grilled beef tenderloin with a dark fruit sauce.
Marinated Jordandal beef tenderloin grilled and finished in a dark fruit sauce with figs and currants.
Sides
Coconut milk curry yams
Portuguese tomato rice
Green beans with cilantro lime pesto
Cajun corn with tomato
Thanksgiving Dinner Menu ($20 for all courses or ala carte)
Appetizer
Cranberry salsa
Qunois/shitake fillo triangles
Sundried tomato feta spread w/homemade bread
Soup
Carrot
Salad
Spanish potato salad
Strawberry avocado salad
Green salad
Entrees
Shitake Leek Potato Gratin
Potato flour crust with layers of caramelized leek and onion and roasted organic shitake mushrooms topped with a parmesan cheese bread crust.
Stuffed whole Salmon
Wild caught salmon stuffed with shrimp and crab meat oven roasted with a lemon mint glaze.
Roasted turkey Breast
Turkey breast oven roasted with an orange sauce.
Grilled beef tenderloin with a dark fruit sauce.
Marinated Jordandal beef tenderloin grilled and finished in a dark fruit sauce with figs and currants.
Sides
Coconut milk curry yams
Portuguese tomato rice
Green beans with cilantro lime pesto
Cajun corn with tomato
Wednesday, November 18, 2009
wed and thur dinner 11/18-19
Bon Appetit Café
Tapas Night
Tapas
Pogálsa and kecskesajt körözött
Prepared cheese infused with beer served with bread 4.75
Marinated olives 4.50
Tapanade 4.75
Humus plate 4.95
Salmon cakes 6.75
Garlic Shrimp 7.25
Salad
Green salad 4.75
Strawberry avocado Salad 5.95
Caesar salad 4.75
Soups
Italian country soup 4.50
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
Maccharoni alla Chitarra
Penne pasta with shitake mushrooms, red onions, fresh mint, red pepper, and a light tomato sauce topped with asiago cheese.
14.95 sausage 15.95
Polenta Pasticciata
An oven baked layered dish with layers of semolina/polenta/ ricotta dough, steak, oven roasted tomato, and caramelized shallot with a béchamel sauce, and another layer of the semolina dough dusted with parmesan cheese.
15.75
Grilled Algerian Chicken
Chicken breast marinated with garlic, mint, lemon juice, zataar, and oil grilled topped with a lemon yogurt sauce and served with. Served with couscous and grilled vegetables.
15.95
Tapas Night
Tapas
Pogálsa and kecskesajt körözött
Prepared cheese infused with beer served with bread 4.75
Marinated olives 4.50
Tapanade 4.75
Humus plate 4.95
Salmon cakes 6.75
Garlic Shrimp 7.25
Salad
Green salad 4.75
Strawberry avocado Salad 5.95
Caesar salad 4.75
Soups
Italian country soup 4.50
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
Maccharoni alla Chitarra
Penne pasta with shitake mushrooms, red onions, fresh mint, red pepper, and a light tomato sauce topped with asiago cheese.
14.95 sausage 15.95
Polenta Pasticciata
An oven baked layered dish with layers of semolina/polenta/ ricotta dough, steak, oven roasted tomato, and caramelized shallot with a béchamel sauce, and another layer of the semolina dough dusted with parmesan cheese.
15.75
Grilled Algerian Chicken
Chicken breast marinated with garlic, mint, lemon juice, zataar, and oil grilled topped with a lemon yogurt sauce and served with. Served with couscous and grilled vegetables.
15.95
Monday, November 16, 2009
tuesday november 17th dinner italy
Welcome to Bon Appétit Café’s
“Around the World”
Tuesday, November 17, 2009
Italy
Appetizer
Bruschetta
Chopped tomato and basil drizzled with olive oil and served over homemade bread
Soup
Italian country soup
Vegetable base with white beans, carrot, celery, onion, cabbage, fresh parsley, and parmesan cheese
Salad
Bon Appetit Caesar salad.
Choose from the following entrees:
(Dinner price includes the first four courses. Dessert not included)
Maccharoni alla Chitarra
Penne pasta with shitake mushrooms, red onions, fresh mint, red pepper, and a light tomato sauce topped with asiago cheese.
$15.50
Tono in padella
Fresh yellow fin tuna steak seared and encrusted with fennel seed served with a deglaze white wine sauce. Side of polenta and lemon and oil infused green beans.
$17.25
Arista di Maile
Slow braised Jordandal pork chop smothered in a sauce of tomato, peppers, fresh parsley, shallots, and anchovie served with polenta.
$16.75
Polenta Pasticciata
An oven baked layered dish with layers of semolina/polenta/ ricotta dough, steak, oven roasted tomato, and caramelized shallot with a béchamel sauce, and another layer of the semolina dough dusted with parmesan cheese.
“Around the World”
Tuesday, November 17, 2009
Italy
Appetizer
Bruschetta
Chopped tomato and basil drizzled with olive oil and served over homemade bread
Soup
Italian country soup
Vegetable base with white beans, carrot, celery, onion, cabbage, fresh parsley, and parmesan cheese
Salad
Bon Appetit Caesar salad.
Choose from the following entrees:
(Dinner price includes the first four courses. Dessert not included)
Maccharoni alla Chitarra
Penne pasta with shitake mushrooms, red onions, fresh mint, red pepper, and a light tomato sauce topped with asiago cheese.
$15.50
Tono in padella
Fresh yellow fin tuna steak seared and encrusted with fennel seed served with a deglaze white wine sauce. Side of polenta and lemon and oil infused green beans.
$17.25
Arista di Maile
Slow braised Jordandal pork chop smothered in a sauce of tomato, peppers, fresh parsley, shallots, and anchovie served with polenta.
$16.75
Polenta Pasticciata
An oven baked layered dish with layers of semolina/polenta/ ricotta dough, steak, oven roasted tomato, and caramelized shallot with a béchamel sauce, and another layer of the semolina dough dusted with parmesan cheese.
Saturday, November 14, 2009
brunch sat 11/14
Bon Appetit Café
Brunch
Italian Brunch Sampler
Italian eggs , caponata, and sliced tomato.
$6.25
Tortilla Espanol
Pan sautéed dish with whipped eggs with potato, onion, leeks, and red pepper. Served with fruit salad, and your choice of rosemary garlic polenta or potatoes.
$7.25
Albondigas al-Andalus (Andalusian Stew)
Albondigas (meatballs), sausage, celery, leeks, green peppers, sundried tomato, tomatoes, potato, cilantro, and carrots in a spicy broth with Spanish herbs .
$6.50
Chilaquiles Roja
Two eggs poached in a spicy red salsa over homemade tortilla chips. Topped with feta cheese and sour cream. Served with a fruit salad.
$7.25
Paella Catalan
Shrimp, tilapia, marlin, scrod, baby neck clams, and black mussels cooked with red and green peppers, onion, garlic, saffron, capers, and Arborio rice.
$6.25
Steak and Egg
Sliced beef pan seared with tomato, onion, and spices served with hard cooked egg. Served with fruit and potatoes or polenta.
$7.95
Salmon Cakes
Poached salmon formed into cakes with celery, green pepper, and herbs pan fried and served with fruit, rosemary garlic polenta or potato.
$6.85
Blackened Chicken Salad
Spiced pan seared chicken over greens with tomato, onion, and cucumber vinaigrette dressing.
$7.95
Soup of the day $3.50/4.75
2 eggs any style with fruit and potatoes $7.50
sausage and bacon side $3.75
Bon Appetit Café uses Organic Eggs from Prairie Bluff and Jordandal grass fed natural meat products.
Beverages
Coffee, or herbal (Chamomile, Lemon zinger, Peppermint, Bengal Spice), Green tea, English breakfast tea…………………$1.75
Cranberry or orange juice ………………………………………………$1.75
Brunch
Italian Brunch Sampler
Italian eggs , caponata, and sliced tomato.
$6.25
Tortilla Espanol
Pan sautéed dish with whipped eggs with potato, onion, leeks, and red pepper. Served with fruit salad, and your choice of rosemary garlic polenta or potatoes.
$7.25
Albondigas al-Andalus (Andalusian Stew)
Albondigas (meatballs), sausage, celery, leeks, green peppers, sundried tomato, tomatoes, potato, cilantro, and carrots in a spicy broth with Spanish herbs .
$6.50
Chilaquiles Roja
Two eggs poached in a spicy red salsa over homemade tortilla chips. Topped with feta cheese and sour cream. Served with a fruit salad.
$7.25
Paella Catalan
Shrimp, tilapia, marlin, scrod, baby neck clams, and black mussels cooked with red and green peppers, onion, garlic, saffron, capers, and Arborio rice.
$6.25
Steak and Egg
Sliced beef pan seared with tomato, onion, and spices served with hard cooked egg. Served with fruit and potatoes or polenta.
$7.95
Salmon Cakes
Poached salmon formed into cakes with celery, green pepper, and herbs pan fried and served with fruit, rosemary garlic polenta or potato.
$6.85
Blackened Chicken Salad
Spiced pan seared chicken over greens with tomato, onion, and cucumber vinaigrette dressing.
$7.95
Soup of the day $3.50/4.75
2 eggs any style with fruit and potatoes $7.50
sausage and bacon side $3.75
Bon Appetit Café uses Organic Eggs from Prairie Bluff and Jordandal grass fed natural meat products.
Beverages
Coffee, or herbal (Chamomile, Lemon zinger, Peppermint, Bengal Spice), Green tea, English breakfast tea…………………$1.75
Cranberry or orange juice ………………………………………………$1.75
Friday, November 13, 2009
fri and sat dinner november 13/14th
Bon Appetit Café
Fall Season Menu
First Course
Pogálsa and kecskesajt körözött
Prepared cheese infused with beer served with bread 4.75
Humus plate 4.95
Holjadre 6.95
Second Course
Salad
Green salad 4.75
Strawberry avocado salad 5.95
Soups
Tomato fig4.50
Spanish Albondigas 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
Chicken stuffed with Chevre
Chicken breast stuffed with chevre cheese topped with a cream sauce served with rice.
15.95
Poached Salmon
Wild caught sockeye salmon fillet wine/herb poached and finished with an lemon sauce served with rice.
17.95
Ispanak
Spinach sautéed with onion, tomato, and shitake mushroom spiced with cumin and lemon topped with yogurt sauce.
Vegetarian 13.95 beef 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.
$14.95
Fall Season Menu
First Course
Pogálsa and kecskesajt körözött
Prepared cheese infused with beer served with bread 4.75
Humus plate 4.95
Holjadre 6.95
Second Course
Salad
Green salad 4.75
Strawberry avocado salad 5.95
Soups
Tomato fig4.50
Spanish Albondigas 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
Chicken stuffed with Chevre
Chicken breast stuffed with chevre cheese topped with a cream sauce served with rice.
15.95
Poached Salmon
Wild caught sockeye salmon fillet wine/herb poached and finished with an lemon sauce served with rice.
17.95
Ispanak
Spinach sautéed with onion, tomato, and shitake mushroom spiced with cumin and lemon topped with yogurt sauce.
Vegetarian 13.95 beef 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.
$14.95
Wednesday, November 11, 2009
wed thur november 11/12 dinner
Bon Appetit Café
Tapas Night
Tapas
Pogálsa and kecskesajt körözött
Prepared cheese infused with beer served with bread 4.75
Marinated olives 4.50
Tapanade 4.75
Humus plate 4.95
Salmon cakes 6.75
Garlic Shrimp 7.25
Holjadre 6.95
Salad
Green salad 4.75
Strawberry avocado Salad 5.95
Soups
Greek Lentil4.50
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
Chicken stuffed with Chevre
Chicken breast stuffed with chevre cheese topped with a cream sauce served with rice.
15.95
Beef Kebab
Traditional grilled kebab style dish with Jordandal farms cubed beef marinated in olive oil and lemon kewered with tomato, onion, and peppers. Served with yogurt sauce.
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.
$14.95
Tapas Night
Tapas
Pogálsa and kecskesajt körözött
Prepared cheese infused with beer served with bread 4.75
Marinated olives 4.50
Tapanade 4.75
Humus plate 4.95
Salmon cakes 6.75
Garlic Shrimp 7.25
Holjadre 6.95
Salad
Green salad 4.75
Strawberry avocado Salad 5.95
Soups
Greek Lentil4.50
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
Chicken stuffed with Chevre
Chicken breast stuffed with chevre cheese topped with a cream sauce served with rice.
15.95
Beef Kebab
Traditional grilled kebab style dish with Jordandal farms cubed beef marinated in olive oil and lemon kewered with tomato, onion, and peppers. Served with yogurt sauce.
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.
$14.95
Monday, November 9, 2009
tuesday night dinner Iberia (spain/portugal) nov 10th
Welcome to Bon Appétit Café’s
“Around the World” Dinner
November 10, 2009
Iberia (Portugal and Spain)
Appetizer
Holjadre de Queso (Spain)
Cheese puff pastry
Peixhinos de Horta (Portugal)
Green beans dipped in batter and deep fried.
Soup
Tomato Fig (Spain)
Tomato, onion, figs in a vegetable broth spiced with cumin and honey.
Salad
Uma salada de Tomate com queijos (Portugal)
Sliced tomato marinated in lemon/olive oil dressing with sliced feta cheese.
Choose from the following entrees:
(Dinner price includes the first four courses. Dessert not included)
Piri Piri (Portugal)
Chicken breast sautéed with onion, red and green pepper, carrot, celery, and tomato tossed with a spicy pepper sauce. Served with Portuguese rice.
$15.95
Paella Catalan (Spain)
Shrimp, tilapia, marlin, scrod, baby neck clams, and black mussels cooked with red and green peppers, onion, garlic, saffron, green peas, and rice.
$15.95
Albondigas al-Andalus (Spain)
Prepared meatball spiced with a Moorish influence sautéed with onion and then simmered in an almond saffron sauce over Portuguese rice.
$16.95
Graõ (Portugal)
Garbanzo beans sautéed with red and green peppers, carrots, celery, onion, parsley, and scallions spiced with paprika, dill, and pepper. Served with Portuguese rice.
$13.95
“Around the World” Dinner
November 10, 2009
Iberia (Portugal and Spain)
Appetizer
Holjadre de Queso (Spain)
Cheese puff pastry
Peixhinos de Horta (Portugal)
Green beans dipped in batter and deep fried.
Soup
Tomato Fig (Spain)
Tomato, onion, figs in a vegetable broth spiced with cumin and honey.
Salad
Uma salada de Tomate com queijos (Portugal)
Sliced tomato marinated in lemon/olive oil dressing with sliced feta cheese.
Choose from the following entrees:
(Dinner price includes the first four courses. Dessert not included)
Piri Piri (Portugal)
Chicken breast sautéed with onion, red and green pepper, carrot, celery, and tomato tossed with a spicy pepper sauce. Served with Portuguese rice.
$15.95
Paella Catalan (Spain)
Shrimp, tilapia, marlin, scrod, baby neck clams, and black mussels cooked with red and green peppers, onion, garlic, saffron, green peas, and rice.
$15.95
Albondigas al-Andalus (Spain)
Prepared meatball spiced with a Moorish influence sautéed with onion and then simmered in an almond saffron sauce over Portuguese rice.
$16.95
Graõ (Portugal)
Garbanzo beans sautéed with red and green peppers, carrots, celery, onion, parsley, and scallions spiced with paprika, dill, and pepper. Served with Portuguese rice.
$13.95
Saturday, November 7, 2009
dinner saturday nov 7th
Bon Appetit Café
Early Fall Season Menu
First Course
Tapanade 4.75
Stuffed Mushroom 4.95
Gnoccata 3.25
Italian veggie/ cheese torte
Second Course
Salad
Green salad 4.75
Strawberry avocado salad 5.95
Soups
Tomato fig4.50
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 stuffed with Chevre
Chicken breast stuffed with chevre cheese topped with a mushroom sauce served with rice.
15.95
Shrimp Provencal
Shrimp sautéed in butter with onion, garlic, olives, and tomato finished with white wine served with a side of rice.
16.85
Orange Glazed Salmon
Whole wild caught salmon fillet oven roasted and finished with an orange lemon glaze served with rice.
17.95
Tourte
A pastry stuffed with roasted yam, wilted chard and spinach, with walnuts, leeks, and onion topped with parmesan cheese.
12.95
Ispanak
Spinach sautéed with onion, tomato, and shitake mushroom spiced with cumin and lemon topped with yogurt sauce.Vegetarian 13.95 beef
Early Fall Season Menu
First Course
Tapanade 4.75
Stuffed Mushroom 4.95
Gnoccata 3.25
Italian veggie/ cheese torte
Second Course
Salad
Green salad 4.75
Strawberry avocado salad 5.95
Soups
Tomato fig4.50
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 stuffed with Chevre
Chicken breast stuffed with chevre cheese topped with a mushroom sauce served with rice.
15.95
Shrimp Provencal
Shrimp sautéed in butter with onion, garlic, olives, and tomato finished with white wine served with a side of rice.
16.85
Orange Glazed Salmon
Whole wild caught salmon fillet oven roasted and finished with an orange lemon glaze served with rice.
17.95
Tourte
A pastry stuffed with roasted yam, wilted chard and spinach, with walnuts, leeks, and onion topped with parmesan cheese.
12.95
Ispanak
Spinach sautéed with onion, tomato, and shitake mushroom spiced with cumin and lemon topped with yogurt sauce.Vegetarian 13.95 beef
Thursday, November 5, 2009
full menu for wine dinner friday Nov 6 th
Bon Appetit Café
Wine Dinner
L’eft Bank
Appetizer
Caponata with flat bread
Second Course
Strwberry avocado salad
Or
Tomato Fig soup
Entrée
Chicken stuffed with Chevre
Chicken breast stuffed with chevre cheese topped with amushroom sauce and served with rice.
Orange Glazed Salmon
Whole wild caught salmon fillet oven roasted and finished with an orange lemon glaze served with rice.
Grilled Jordandal Pork Chop
Jordandal farms pork chop marinated in a special sauce grilled and topped with honey Dijon sauce served with pan roasted potato.
Tourte
A pastry stuffed with roasted yam, wilted chard and spinach, with walnuts, leeks, and onion topped with parmesan cheese.
Shrimp Provencal
Shrimp sautéed in butter with onion, garlic, olives, and tomato finished with white wine served with a side of rice.
Wine Dinner
L’eft Bank
Appetizer
Caponata with flat bread
Second Course
Strwberry avocado salad
Or
Tomato Fig soup
Entrée
Chicken stuffed with Chevre
Chicken breast stuffed with chevre cheese topped with amushroom sauce and served with rice.
Orange Glazed Salmon
Whole wild caught salmon fillet oven roasted and finished with an orange lemon glaze served with rice.
Grilled Jordandal Pork Chop
Jordandal farms pork chop marinated in a special sauce grilled and topped with honey Dijon sauce served with pan roasted potato.
Tourte
A pastry stuffed with roasted yam, wilted chard and spinach, with walnuts, leeks, and onion topped with parmesan cheese.
Shrimp Provencal
Shrimp sautéed in butter with onion, garlic, olives, and tomato finished with white wine served with a side of rice.
Wednesday, November 4, 2009
wed thur dinner tapas night
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
Humus plate 4.95
Stuffed Mushroom 4.95
Gnoccata al Pomodoro 7.25
(Italian soft tort)
tortilla espanol
Salad
Green salad 4.75
Caesar Salad 5.95
Soups
Greek Lentil4.50
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
Carolina Low Country Stew
Chicken, shrimp, mussels and clams (out of the shell), andouille sausage, celery, leeks, green peppers, sundried tomato, in a spicy broth with arborio rice .
11.95
Beef Kebab
Traditional grilled kebab style dish with Jordandal farms cubed beef marinated in olive oil and lemon kewered with tomato, onion, and peppers. Served with yogurti sauce.
15.95
Spanikopitta
Fillo dough pastries stuffed with feta cheese, spinach and onion.
$15.95
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
Humus plate 4.95
Stuffed Mushroom 4.95
Gnoccata al Pomodoro 7.25
(Italian soft tort)
tortilla espanol
Salad
Green salad 4.75
Caesar Salad 5.95
Soups
Greek Lentil4.50
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
Carolina Low Country Stew
Chicken, shrimp, mussels and clams (out of the shell), andouille sausage, celery, leeks, green peppers, sundried tomato, in a spicy broth with arborio rice .
11.95
Beef Kebab
Traditional grilled kebab style dish with Jordandal farms cubed beef marinated in olive oil and lemon kewered with tomato, onion, and peppers. Served with yogurti sauce.
15.95
Spanikopitta
Fillo dough pastries stuffed with feta cheese, spinach and onion.
$15.95
Monday, November 2, 2009
preview wine dinner fri november 6th
Meal will include stuffed chicken breast, roasted pork chop, vegetarian torte, oven beaked salmon with orange glaze, appetizer, soup or salad...and the following wines:
Price 30 dollars perperson including wine meal without wine is 22 dollars
Bon Appétit: Recommended wines for Thanksgiving
November 6, 2009 with Michael Paré of L'Eft Bank Wine Company
2007 Kuentz Bas Alsace Blanc, France: $14
60% Silvaner, 15% Muscat, 15% Auxerrois, 10% Chasslas: Purity, freshness, and charm. Those are the first impressions. While generously aromatic, it delivers its Alsatian character with delicacy. The vinification and blending of the numerous Alsatian grape varieties are masterful. The palate is round, flavorful, and dry. It shows the charm and harmony of the 2007 vintage, and the floral, fruity qualities typical of the region.
2007 Meyer-Fonné Gentil d’Alsace, France: $20
An assemblage of 30% Muscat, 40% Pinot Blanc, and %15 each Riesling and Gewurztraminer. This vintage is very aromatic, and lightly musky. It is a dry and well structured wine for enjoyment in all kinds of contexts, ranging from an aperitif to wine with a meal and friends.
2008 Dupreuble Beaujolais, France: $16
Strawberries, marzipan, and sweet peony perfume grace the nose of Dupeuble’s 2008 Beaujolais, which comes to the palate satisfyingly juicy and with a peachy sense of underlying ripeness to go with its red berries. This finishes with welcome, winsome cut and freshness. I would plan to enjoy it over the next couple of years.
2008 Cono Sur Sustainably Farmed Pinot Noir, Chile: $13
This Pinot Noir made from grapes in conversion to organic agriculture certified by BCS öko Garantie
GmBH, is appealing in its rich and deep bright red color. Its complex and developed nose is governed by sweet wild fruit aromas, where notes of cherries and berries are enhanced by slight chocolate hints. This Pinot definitely has a personality of its own. It’s tasteful, with soft tannins and an excellent structure.
2008 Cooper Mountain Cooper Hill Pinot Noir, Oregon: $18
Made with organically grown grapes, Cooper Mountain Vineyards Cooper Hill Pinot Noir is a concentrated, wild-cherry-flavored wine with soft, distinctive layers throughout the sip. This complex red is suitable for plank-seared salmon or delicate beef.
2006 Castoro Cellars Zinfandel, Paso Robles California: $14
Castoro Cellars has over 75 acres of "Certified Organic" vineyards, by the California Certified Organic Farmers (CCOF) in compliance with USDA standards. In addition, in 2006 Castoro Cellars installed 42 solar panels on the property to make the move away from the grid. Our Zinfandel is created from vineyards in the Templeton area of the Paso Robles appellation. You will find typical Zinfandel fruit with slight raisin and spice notes.=
Price 30 dollars perperson including wine meal without wine is 22 dollars
Bon Appétit: Recommended wines for Thanksgiving
November 6, 2009 with Michael Paré of L'Eft Bank Wine Company
2007 Kuentz Bas Alsace Blanc, France: $14
60% Silvaner, 15% Muscat, 15% Auxerrois, 10% Chasslas: Purity, freshness, and charm. Those are the first impressions. While generously aromatic, it delivers its Alsatian character with delicacy. The vinification and blending of the numerous Alsatian grape varieties are masterful. The palate is round, flavorful, and dry. It shows the charm and harmony of the 2007 vintage, and the floral, fruity qualities typical of the region.
2007 Meyer-Fonné Gentil d’Alsace, France: $20
An assemblage of 30% Muscat, 40% Pinot Blanc, and %15 each Riesling and Gewurztraminer. This vintage is very aromatic, and lightly musky. It is a dry and well structured wine for enjoyment in all kinds of contexts, ranging from an aperitif to wine with a meal and friends.
2008 Dupreuble Beaujolais, France: $16
Strawberries, marzipan, and sweet peony perfume grace the nose of Dupeuble’s 2008 Beaujolais, which comes to the palate satisfyingly juicy and with a peachy sense of underlying ripeness to go with its red berries. This finishes with welcome, winsome cut and freshness. I would plan to enjoy it over the next couple of years.
2008 Cono Sur Sustainably Farmed Pinot Noir, Chile: $13
This Pinot Noir made from grapes in conversion to organic agriculture certified by BCS öko Garantie
GmBH, is appealing in its rich and deep bright red color. Its complex and developed nose is governed by sweet wild fruit aromas, where notes of cherries and berries are enhanced by slight chocolate hints. This Pinot definitely has a personality of its own. It’s tasteful, with soft tannins and an excellent structure.
2008 Cooper Mountain Cooper Hill Pinot Noir, Oregon: $18
Made with organically grown grapes, Cooper Mountain Vineyards Cooper Hill Pinot Noir is a concentrated, wild-cherry-flavored wine with soft, distinctive layers throughout the sip. This complex red is suitable for plank-seared salmon or delicate beef.
2006 Castoro Cellars Zinfandel, Paso Robles California: $14
Castoro Cellars has over 75 acres of "Certified Organic" vineyards, by the California Certified Organic Farmers (CCOF) in compliance with USDA standards. In addition, in 2006 Castoro Cellars installed 42 solar panels on the property to make the move away from the grid. Our Zinfandel is created from vineyards in the Templeton area of the Paso Robles appellation. You will find typical Zinfandel fruit with slight raisin and spice notes.=
tuesday night greek meal 11/3/09
Welcome to Bon Appétit Café’s
“Around the Mediterranean”
November 3, 2009
Appetizer
Humus plate
A garbanzo bean paste with garlic, tahini, and lemon served with grilled pita bread.
Soup
Spanaka me Faki
Lentil and spinach soup with Vegetable broth, and fresh lemon
Salad
Romaine lettuce tossed with walnuts, cucumber, tomato, and kalamata olives oregano spiced vinaigrette dressing.
Choose from the following entrees:
(Entrees served with salad course. Dinner price includes the first three courses. Dessert not included)
Souvlaki
Traditional grilled kebab style dish with cubed beef marinated in olive oil and lemon kewered with tomato, onion, and peppers. Served with Tzatziki sauce.
$16.95
Pollo Lemonado
Whole chicken breast cut and marinated with garlic, lemon, oregano, onion, and olive oil roasted golden brown over a bed of sliced potatoes. Served with yogurt sauce.
$15.95
Spanikopitta
Fillo dough pastries stuffed with feta cheese, spinach and onion.
$15.95
Kakavia
Seafood stew (Greek bouillabaisse) with, mussels, salmon, shrimp, tomato, celery, and a rich tomato infused stock. Served with bread.
$15.95
“Around the Mediterranean”
November 3, 2009
Appetizer
Humus plate
A garbanzo bean paste with garlic, tahini, and lemon served with grilled pita bread.
Soup
Spanaka me Faki
Lentil and spinach soup with Vegetable broth, and fresh lemon
Salad
Romaine lettuce tossed with walnuts, cucumber, tomato, and kalamata olives oregano spiced vinaigrette dressing.
Choose from the following entrees:
(Entrees served with salad course. Dinner price includes the first three courses. Dessert not included)
Souvlaki
Traditional grilled kebab style dish with cubed beef marinated in olive oil and lemon kewered with tomato, onion, and peppers. Served with Tzatziki sauce.
$16.95
Pollo Lemonado
Whole chicken breast cut and marinated with garlic, lemon, oregano, onion, and olive oil roasted golden brown over a bed of sliced potatoes. Served with yogurt sauce.
$15.95
Spanikopitta
Fillo dough pastries stuffed with feta cheese, spinach and onion.
$15.95
Kakavia
Seafood stew (Greek bouillabaisse) with, mussels, salmon, shrimp, tomato, celery, and a rich tomato infused stock. Served with bread.
$15.95
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