Friday, December 31, 2010

buffet brunch new years day 1/1/11

Bon Appetit Café
New Years Brunch Buffet Menu /12 dollars
On the Buffet Table

Pork with chilpotle Mayonaise
Polenta
Roasted potato
Cajun sausage
Italian scrambled eggs
Pyiaz salad
Tunisian Paté
Sweet Bread
Paella Basque

BY The Order

Orange Roasted wild caught salmon
Crepas de Molé
(Crepe stuffed with avocado and cheese topped with Mexican chocolate salsa/also with chicken)
Breakfast biscuit
(bacon and egg on a homemade buttermilk biscuit)
French Toast with fried apples

Thursday, December 30, 2010

thursday 12/30/10

Welcome to Bon Appétit Café’s
“Around the World”
December 30, 2010
Madison Winter

Appetizer
Stuffed mushrooms

Soup
French Mushroom Onion soup

Or

Salad
Spinach salad

Choose from the following entrees:
(Dinner price includes the first three courses. Dessert not included)
All entrees served as platters with small portions of salad and couscous

Basque Rice
White fish clams, mussels and shrimp with vegetables and hard boiled egg in cooked rice
15.95
Sweet stew
Tofu, carrot, peppers, tomato, figs, onion, celery, and carrots braised in their own juices with honey and cinnamon served with rice.
13.95
Jordandal Grilled Pork Chop
Jordandal Pork Chop marinated in secret sauce grilled topped with honey Mustard Sauce served with pan roasted potatoes
15.95
Beef and mushroom
Jordandal beef marinated and cooked with onion, mushrooms, and leeks finished with red wine cumin, and dark sauce served with rice.
15.95


Special new years deal ...call by 2pm friday get 15% off dinner ..

Monday, December 20, 2010

New Years Eve Dinner 12/31

Dinner is 45 dollars includes complimentary champagne also offering discounted special wines to accompany your entree and for an additional 5 dollars dessert wine and homemade ice cream.

Bon Appétit Café
New Years Eve Dinner Menu

Appetizer
Tomato Coulis
Tapenade
Blue cheese
Soup
Mango/squash
or
Salad
Piyaz
Entrees
Grilled Pork Chop with mustard sauce
Marinated pork chop (jordandal) grilled and topped with a honey mustard sauce served with special rice.

Wild Roasted Salmon
Wild caught coho salmon roasted with and orange glaze served with special rice.

Porcini Spinach Pasta
Porcini mushrooms tossed with cheese, spinach, leeks, and a savory tomato sauce, and linguini.

Spicy Garbanzo Bean Stew
Garbanzo beans, onion, carrot, celery, pineapple, cubed bread, and tomato in a spicy paprika sauce. Served with special rice.

Moroccan Beef
Jordandal grass fed beef poached in a dark sauce with cumin, honey, and cinnamon with pear, figs, and raisins topped with yogurt sauce. Served with special rice.


New Years Day Buffet Brunch 1/1/11

xmas eve dinner friday

The price is 18.95 for all courses and complimentary dessert


Xmas Eve dinner
2010
Appetizer
Roasted red pepper cheese plate

Soup
French Mushroom Onion
Or
Salad
Strawberry avocado

Entrée
Chicken with a Green Sauce
Chicken pan sautéed served with sofrito ( roasted green pepper salsa).


Red Snapper Orange Sauce
Red snapper fillet pan seared finished in a fresh orange reduction sauce


Ispanak
Spinach, mushrooms, tofu, onion, lemon, and tomato with cumin and garlic topped with yogurt sauce.


Moroccan Beef
Jordandal grass fed beef poached in a dark sauce with cumin, honey, and cinnamon with pear, figs, and raisins topped with yogurt sauce..


Brunch Buffet Xmas day /Saturday 12/25

Saturday, December 18, 2010

brunch sat 12/18/10

Bon Appetit Café
Brunch


Sandwich
BLT /wheat sourdough (optional fried egg)
Sides of Piyaz/fruit
7.75


Chilaquiles roja
Two eggs poached in a spicy red salsa over homemade tortilla chips. Topped with feta and sour cream. Served with polenta or fruit.
7.25


Grilled Chicken Pasta Salad
Marinated grilled chicken over pasta and greens with tomato, onion, and cucumber vinaigrette dressing.
7.65


Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with fried apple and maple syrup. Served with polenta or fruit.
7.50


Mediterranean Style Seafood stew
Tilapia, black mussels, shrimp with onion, leeks, celery, and carrots in a savory green stock spiced with garlic and fennel.
6.75


Italian Scrambled eggs
Whipped eggs with grated parmesan, sour cream, garlic, and oregano pan sautéed served with Served with polenta, or fruit.
6.95 or with Italian sausage 7.95


Pastaciatta
Italian tort with a semolina /polenta crust stuffed with Italian sausage, onion, mushrooms, tomato, and bechemal sauce topped with bread crumbs and parmesan cheese. Served with salad
7.95


green Eggs and ham Sam I am
Fresh spinach pesto with whipped eggs and Jordandal Slab bacon. Served with your choice polenta or fruit.
7.75


Soup of the day 3.50/4.75
Italian vegetable
2 eggs any style with your choice of Served with piyaz, or fruit.
7.50 with sausage or bacon add 1.00
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
Orange juice ………………………………………………$1.75

Friday, December 17, 2010

dinner 12/17 and 18

Bon Appetit Café Dinner Menu
First Course
Nfigghulata Antica 6.25
Vegetarian stuffed bread
Tunisisan Paté 6.25
Vegetarian pastry
Hummus Plate 6.25

Second Course
Strawberry avocado salad 6.95
Italian Country soup 4.95

Entrée
Ispanak
Spinach, organic crimini mushrooms, tofu, onion, lemon, and tomato with cumin and garlic served with basmati brown rice.
15.95


Jordandal Pork Chop
Jordandal farms pork chop marinated in white wine with garlic/paprika/salt and pepper grilled and topped with a spicy adobado salsa and a side of pan seared potato.
17.95


Spicy Garbanzo Bean Stew
Garbanzo beans, onion, carrot, celery, cubed bread, and tomato in a spicy paprika sauce.
13.95 with sausage 15.95


Pasta alla Potentina
Linguini with pan sautéed chicken breast, onion, and hard cooked egg finished with a light white sauce
15.95


Seafood Risotto
White fish, black Prince Edward island mussels, shrimp, and scallops with onion, leeks, and celery in a tangy red sauce with arborio rice.
16.95

Wednesday, December 15, 2010

italian around the world 12/16/10

Welcome to Bon Appétit Café’s
“Around the World”
December 16, 2010
Italian

Appetizer
Nfigghulata Antica
Stuffed pastry

Soup
Italian Country Soup
Tomato, squash, peas, carrot, peppers, , potato pasta in a savory stock with fresh herbs.
Or
Green Salad

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

Seafood Risotto
Mussels, white fish, and scallops in a tangy red sauce with arborio rice.
15.95

Pastaciatta
Italian tort with a semolina /polenta crust stuffed with Italian sausage, onion, mushrooms, tomato, and bechemal sauce topped with bread crumbs and parmesan cheese. Served with salad
14.95


Pollo alla Potentina
Chicken breast cut and browned with garlic and onion finished with white wine, tomato, and fresh basil served over pan browned potato..
15.95


Pasta
Linguini with roasted butternut squash, caramelized, and hard boiled egg light white sauce
13.95

Saturday, December 11, 2010

dinner sat 12/11/10

Bon Appetit Café Dinner Menu
First Course
Tapanade Plate 6.25
Hummus Plate 6.25

Second Course
Strawberry avocado salad 6.95
French onion and mushroom soup 4.95
Cajun Corn Chowder 4.95

Entrée
Ispanak
Spinach, organic shitake mushrooms, onion, lemon, and tomato with cumin and garlic served with flavored rice.
15.95


Jordandal Baby Back ribs
Jordandal farms ribs marinated in a spicy red sauce and oven braised with onion and pappers served with pan roasted potato.
17.95


Spicy Garbanzo Bean Stew
Garbanzo beans, onion, carrot, celery, cubed bread, and tomato in a spicy paprika sauce.
15.95 with sausage 17.95


Scallops in an orange sauce
Large scallops spice rubbed and pan seared finished in a fresh orange champagne reduction sauce served with brown rice.
17.95

Grilled wild caught Sockeye Salmon
Wild caught sockeye salmon steak wrapped in a grape leaf grilled and topped with a lemon currant sauce. Served with brown rice.
16.95

brunch Sat12.11.10 and Sun 12.12.10



Sandwich
BLT /wheat sourdough (optional fried egg)
Sides of Piyaz/fruit
7.75

Enchilades de Mole
Tortilla stuffed with cheese, chicken, onion, and cilantro topped with a dark mole salsa. Served with rice and a green salad.
7.95


Chilaquiles roja
Two eggs poached in a spicy red salsa over homemade tortilla chips. Topped with feta and sour cream. Served with piyaz, polenta, or fruit.
7.25


Panquecas
Brazilian crepes stuffed with fried pineapple and sweet potato and topped with honey. Served with polenta, piyaz, or fruit.
7.65


Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with fried apple and maple syrup. Served with piyaz, polenta, orfruit.
7.50


Mediterranean Style Seafood stew
Tilapia, black mussels, shrimp with onion, leeks, celery, and carrots in a savory green stock spiced with garlic and fennel.
7.75


Italian Scrambled eggs
Whipped eggs with grated parmesan, sour cream, garlic, and oregano pan sautéed served with Served with piyaz, polenta, or fruit.
6.95 or with Italian sausage 7.95


Roasted Mushroom Omelette
Roasted crimini mushrooms, onion, and red peppers folded with whipped egg and white cheese . Served with piyaz, polenta, or fruit.
7.75

Soup of the day 3.50/4.75
Cajun chowder/French onion and mushroom

2 eggs any style with your choice of Served with piyaz, or fruit.
7.50 with sausage or bacon add 1.00

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
Orange juice ………………………………………………$1.75


Friday, December 10, 2010

dinner accompanying wine meal fri 12/10

Bon Appetit Café
Wine dinner

Appetizer
Tunisian paté plate

Second Course
Strawberry avocado salad
Or
Cajun Corn chowder
Or
French onion and mushroom soup
Entrée

Scallops in an orange sauce
Large scallops spice rubbed and pan seared finished in a fresh orange champagne reduction sauce served with brown rice.

Grilled French cut Lamb chop
Jordandal grass fed lamb marinated with fresh herbs, grilled and topped with a aioli sauce and served with Brown rice.


Grilled wild caught Sockeye Salmon
Wild caught sockeye salmon steak wrapped in a grape leaf grilled and topped with a lemon currant sauce.with brown rice.

Braised Jordandal Pork Chop
Jordandal farms pork chop marinated in and oven braised with white wine served with pan roasted potato.

Ispanak
Spinach, organic crimini mushrooms, tofu, onion, lemon, and tomato with cumin and garlic served with brown rice.


Dessert
Homemade ice cream

Thursday, December 9, 2010

thursday around the world

Welcome to Bon Appétit Café’s
“Around the World”
December 9, 2010
Southern Family Recipes

Appetizer
Dad’s Angel Biscuits

Soup
Greg’s Cajun Chowder
Corn, carrot, peppers, yam, potato creamy piquant base.
Salad
Johnson family coleslaw


Choose from the following entrees:
(Dinner price includes the first three courses. Dessert not included)
All entrees served as platters with small portions of salad and couscous

Blackened tilapia
Spice rubbed fish oven roasted fish with roumalade sauce. Side of polenta.
15.95


Spicy Bean stew
Garbanzo beans, tofu, carrot, peppers, tomato, and onion, braised in their own juices with Cajun spices served with rice.
10.95 with sausage 13.95

Spicy Fried Chicken
Chicken breast shaken with flour and cereal deep fried served with baked yam and apple.
14.95


Uncle Jimmy’s BBQ
Jordandal Baby back ribs marinated in secret sauce grilled then oven braised tender served with baked yam and apple.
15.95


Creamy Shrimp
Shrimp in a hominy gravy over polenta (yella grits)
15.95

Monday, December 6, 2010

wine tasting friday the 11th december

Menu for wine tasting friday is appetizer Tunisian pate/french onion and mushroom and cajun corn chowder or strawberry avocado salad/grilled jordandal baby lamb chops/wild caught sockeye salmon grilled with currant sauce/scallops with a fresh orange sauce/Ispanak/ and dessert fresh raspberry ice cream (dessert wine)..



Bon Appetit: Lush Holiday Wines
Friday, December 10, 2010


NV Tarantas Cava Brut, Catalonia, Spain
One bottle: $12
12-bottles, mix and match: $10
A blend of Macabeu, Xarel·lo and Parellada. Bright golden yellow color. Aromas of bread crust, orange blossom honeycomb, and bubblegum follow through on a round, crisp entry to a dry tart medium body with notes of baked lemon, rubbery sap, and straw. Finishes with piquant, citrus, fish oil, and nectarine skin fade.

2007 Terra Andina Cabernet Sauvignon Reserva, Maipo Valley, Chile
One bottle: $15
12-bottles, mix and match: $10
Color: Deep ruby red. Aroma: Shows ripe red fruit mingled with a fine core of blackcurrant and blackberry, graphite, hint of eucalyptus, dry plums and black pepper. Palate: Great balance with good structure and firm fine - grained tannins. Solid with a good depth on the finish.

2006 La Valentina Montepulciano d’Abruzzo, Abruzzo, Italy
One bottle: $17
12-bottles, mix and match: $14
Vibrant dense red in colour with wild berries and ripe red fruit on the nose and a lingering hint of spice. The palate is stylish, velvety, almost creamy, compact with tannic structure that blends nicely with the alcoholic component. Firm-bodied with excellent balance of alcohol, freshness and tannins. Alluring hints of red berry fruit, cinchona and rhubarb, leading into a very long sweet finish.

2006 Alma Negra Bonarda/Malbec, Mendoza, Argentina
One bottle: $25
12-bottles, mix and match: $20
This blend of 70% Bonarda, 20% Malbec and 10% Cabernet Franc is composed of fruit selected from some of Argentina's most distinguished, high altitude vineyard sites. The wine is fermented in stainless steel tanks at a maximum temperature of 82°F and aged in a combination of French and American oak for 6 months before bottling. Dark fruits on the nose lead into flavors of dried cherries, with a touch of chocolate wrapped around a well-structured core of dense tannins. The finish lingers with dark ripe fruit, balanced acidity and a smooth-coating mouthfeel.

NV Warrior Port
One bottle, 375ml: $15
12-bottles, mix and match: $13
OR
One bottle, 750ml: $22
12-bottles, mix and match: $20
Warrior is the oldest mark of Port in the world, having been shipped continuously since the 1750’s. The name Warrior was branded on the casks of Warre’s finest Reserve Ports since the earliest days of the firm. The traditional style has been maintained over the years and it is today a classic full-bodied wine with wonderful richness and balance. The taste: Dark red color, with a seductive rich perfume of ripe plums and cherries. On the palate complex, with an excellent structure and a long lingering finish
. =

Saturday, December 4, 2010

brunch sat and sun 12/4-5

Sandwich
BLT /wheat sourdough (optional fried egg)
Spicy chicken pita
Sides of potato/Piyaz/fruit
7.75

Chilaquiles Verde
Two eggs poached in a spicy green salsa over homemade tortilla chips. Topped with queso blanco and sour cream. Served with piyaz, potato, or fruit.
7.25


Turkish Bouillabaisse
White fish, shrimp, and Black mussels, onion, leeks, carrots, and tomato in a savory sock with a special red bay paste.
6.25


Greek Plate
Spinach fillo pie, marinated olives, hummus, feta, and Pita bread
6.65


Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with fried banana and maple syrup. Served with piyaz, potato, or fruit.
7.50


Huevos Publanos
Two eggs poached in a spicy tomato salsa with red and green peppers, and onions Served with piyaz, potato, or fruit.
7.75


Italian Scrambled eggs
Whipped eggs with grated parmesan, sour cream, garlic, and oregano pan sautéed served with Served with piyaz, potato, or fruit.
6.95 or with Italian sausage 7.95


Butternut squash Omelette
Butternut squash, mushrooms, onion, and leeks folded with whipped egg and white. Served with piyaz, potato, or fruit.
7.75


Soup of the day 3.50/4.75
Chorba/French onion and mushroom
2 eggs any style with your choice of Served with polenta, piyaz, or fruit.
7.50 with sausage or bacon add 1.00
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
Orange juice ………………………………………………$1.75


Friday, December 3, 2010

dinner fri and sat 12/3 and 4

Bon Appetit Café Dinner Menu
First Course
Tapanade Plate 6.25
Greek Plate 7.25
Spinach fillo pie/hummus/feta/pita/carrot salad

Second Course
Red salad 6.95
French onion and mushroom soup 4.95
Chorba soup 4.95


Entrée
Algerian Chicken
Chicken marinated in a spicy anise and lemon infused paprika sauce grilled served with mushroom brown rice.
15.95

Jordandal Pork Chop
Jordandal farms pork chop marinated in white wine with garlic/paprika/salt and pepper grilled and topped with a spicy adobado salsa a side pan seared potato.
17.95


Moroccan Tagine
Eggplant, carrot, peppers, yam, tomato, butterbut squash, date, apricot, apple, pear, and lentil braised in their own juices with spices (cardamom, cinnamon, coriander, nutmeg) tagine style topped yogurt sauce served with with couscous
15.95


Tilapia with Green Salsa
Flour dredged tilapia filet fried in olive oil and topped with a lemony cilantro infused sauce with mushroom brown rice.
16.95


Spicy Shrimp
Shrimp marinated in a spicy yellow marinade skewered and grilled with tomato and eggplant served with mushroom brown rice.
15.95

brunch friday 12/3

Bon Appetit Café
Brunch

Sandwich
BLT /wheat sourdough (optional fried egg)
Sides of Potato/Piyaz/fruit
7.75


Chilaquiles Verde
Two eggs poached in a spicy green salsa over homemade tortilla chips. Topped with queso blanco and sour cream. Served with piyaz, potato, or fruit.
7.25


Greek Plate
Spinach fillo pie, marinated olives, hummus, feta, and Pita bread
6.65


Mushroom Jambalaya
Crimini mushrooms sautéed with leeks, onion, celery, tomato, and brown rice finished in a savory poultry stock with Cajun spices.
6.95 or with Cajun sausage 7.95


Moroccan Tagine
Carrot, peppers, garbanzo, yam, tomato, butternut squash, date, apricot, apple, pear, and lentil braised in their own juices with spices (cardamom, cinnamon, coriander, nutmeg) tagine style topped yogurt sauce.
6.95


Turkish Bouillabaisse
White fish, shrimp, and Black mussels, onion, leeks, carrots, and tomato in a savory sock with a special red bay paste.
6.25

2 eggs any style with your choice of Served with polenta, piyaz, or fruit.
7.50 with sausage or bacon add 1.00

Soup of the day 3.50/4.75
French onion and mushroom/Chorba
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
Orange juice ………………………………………………$1.75


Wednesday, December 1, 2010

dinner around the world thursday 12/2/10


Welcome to Bon Appétit Café’s
“Around the World”
December 2, 2010
North African Overview

Appetizer
Betzel
Pastry stuffed with feta and roasted peppers.
Soup
Harira
A soup of garbanzo, red lentil, tomato, butternut squash, carrots, shredded pear, and peppers in a sweet and spicy base.
Salad
Salade de Carrot
Shredded carrot with orange/lemon dressing.

Choose from the following entrees:
(Dinner price includes the first three courses. Dessert not included)
All entrees served as platters with small portions of salad and couscous
Tilapia with charmoula sauce
Flour dredged tilapia filet fried in olive oil and topped with a lemony cilantro infused sauce.
$16.95
Moroccan Tagine
Eggplant, carrot, peppers, yam, tomato, butterbut squash, date, apricot, apple, pear, and lentil braised in their own juices with spices (cardamom, cinnamon, coriander, nutmeg) tagine style topped yogurt sauce.
16.95
Musa “ a ‘a
Roasted eggplant with feta cheese and tomato served with grilled spicy
Chicken skewers.
15.95
marinated shrimp skewers.
16.95
Tunisian Tagine
A cake like dish with organic sweet peas, sweet potatoes, eggplant, carrots, red and green peppers, and onion combined with bread crumbs and egg baked and topped with a yogurt sauce .
14.95
Sample plate (combination of two entrees)
18.00

Friday, November 26, 2010

dinner black fri and saturday 11/26-27

Bon Appetit Café Dinner Menu
First Course
Tapanade Plate 6.25
Hummus Plate 6.25

Second Course
Red salad 6.95
French onion and mushroom soup 4.95

Entrée
Ispanak
Spinach, organic shitake mushrooms, onion, lemon, and tomato with cumin and garlic served with flavored rice.
15.95

Jordandal Pork Chop
Jordandal farms pork chop marinated in white wine with garlic/paprika/salt and pepper grilled and topped with a spicy adobado salsa a side pan seared potato.
17.95

Valencia Gypsy Stew Carrot, onion, peppers, yam, squash, white beans, and red lentils braised in their own juices with infused paprika. Served with yogurt sauce.
15.95


Red Snapper in wine and Herb Sauce
Red Snapper steak pan seared in butter and oil with garlic and poached in wine sauce with fresh Thyme. Served with Bon Appetit Mac and cheese.
17.95

Turkish Bouillabaisse
White fish, shrimp, and Black mussels, onion, leeks, carrots, and tomato in a savory sock with a special red bay paste.
13.95

Saturday, November 20, 2010

brunch sat and sunday 11/20-21

Bon Appetit Café
Brunch


Sandwich
BLT /wheat sourdough (optional fried egg)
Sides of polenta/Piyaz/fruit
7.75


Chilaquiles Verde
Two eggs poached in a spicy green salsa over homemade tortilla chips. Topped with queso blanco and sour cream. Served with piyaz, polenta, or fruit.
7.25


Creamy Shrimp Hominy
Shrimp poached in a creamy sauce with corn hominy, jalepeno pepper, tomato, fresh oregano and thyme, celery, Tabasco, shrimp stock, and green pepper served over homemade buttermilk biscuit. Served with piyaz, polenta, or fruit.
7.65


Chicken Jambalaya
Chicken, tomato, onion, leeks, and red pepper pan sautéed with Cajun spices and hot pepper tossed with brown rice.
7.50


Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with fried banana and maple syrup. Served with piyaz, polenta, or fruit.
7.50


Huevos Publanos
Two eggs poached in a spicy tomato salsa with red and green peppers, and onions Served with piyaz, polenta, or fruit.
7.75


Italian Scrambled eggs
Whipped eggs with grated parmesan, sour cream, garlic, and oregano pan sautéed served with piyaz, polenta, or fruit.
6.95 or with Italian sausage 7.95


Albondigas
Beef meatballs cooked in a green salsa . Served with rice , tortilla and tomato.
7.25


Pastaciatta with Sausage and Roasted Mushrooms
Italian breakfast tort with a semolina /polenta /ricotta crust stuffed with roasted crimini mushrooms, spicy sausage, tomaro, red/green peppers/onion/fresh oregano with a bechemal sauce topped with bread crumbs and parmesan cheese. Served with salad
7.75


Soup of the day 3.50/4.75
Spicy Spanish vegetable/French onion and mushroom


2 eggs any style with your choice of Served with polenta, piyaz, or fruit.
7.50 with sausage or bacon add 1.00


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
Orange juice ………………………………………………$1.75


Friday, November 19, 2010

dinner friday and saturday 11/19 and 20

Bon Appetit Café Dinner Menu
First Course
Tapas plate 6.25
Tortilla/coc en primenta/marinated olives
Shrimp toast 6.25

Second Course
Spanish potato salad6.95
Spicy Spanish Vegetable soup 4.95
French onion and mushroom soup 4.95

Entrée
Ispanak
Spinach, mushrooms, onion, lemon, and tomato with cumin and garlic served with flavored rice.
15.95


Jordandal Pork Chop
Jordandal farms pork chop marinated in white wine with garlic/paprika/salt and pepper grilled and topped with a spicy adobado salsa a side of pan seared potato.
17.95


Seafood Risotto
Shrimp and red snapper cooked with red and green peppers, onion, garlic, saffron, green peas, and Arborio rice in a savory stock.
16.95


Valencia Gypsy Stew
Yams, squash, red and green pepper, carrot, onion, leeks, white beans, lentils, and a paprika and lemon infused vegetable broth.
14.95


Albondigas con Almogrote
Beef meatballs grilled and finished with a red pepper cheese sauce . Served with rice and corn relish salad.
15.95

Wednesday, November 17, 2010

thursday around the world spanish infleunce

Welcome to Bon Appétit Café’s
“Around the World”
Thursday November 18, 2010
Spainish Infleunce

Tapas plate comes with Aceitunas, tortilla , coc en primenta
Sopas Mallorquinas
Vegetable and Cabbage Soup
or
Salad
Ensaladilla Rusa
Spanish potato salad.

Choose from the following entrees:
(Dinner price includes the first three courses.)

Paella Catalan
Shrimp, snapper, mussels, baby neck clams cooked with red and green peppers, onion, garlic, saffron, green peas, and rice.
17.95


Valencia Gypsy Stew
Yams, squash, red and green pepper, carrot, onion, leeks, white beans, lentils, and a paprika and lemon infused vegetable broth..
14.95

Albondigas con Almogrote
Beef meatballs pan sautéed and finished with a red pepper cheese sauce . Served with corn relish salad.
16.95


Chuletillas de Cerdero a la Parrilla
Jordandal lamb chop marinated with fresh herbs grilled and topped with aioli and served with roasted potato.
16.95

Cerdo
Jordandal pork chop oven braised with adobado salsa served over creamy shrimp hominy.
18.95

Saturday, November 13, 2010

dinner sat.11/13/10 sunday 11/14/10

Bon Appetit Café Dinner Menu
First Course
Tacos dorado 6.25
Bruschetta 6.25

Second Course
Strawberry avocado salad 6.95
Mexican Zuuchini Oatmeal soup 4.95
French onion and mushroom soup 4.95

Entrée
Ispanak
Spinach, mushrooms, onion, lemon, and tomato with cumin and garlic served with flavoredbasmati brown rice.
15.95

Jordandal Pork Chop
Jordandal farms pork chop marinated in white wine with garlic/paprika/salt and pepper grilled and topped with a spicy adobado salsa a side pan seared potato.
17.95


Moroccan Tagine Carrot, peppers, yam, tomato, squash, fig, apricot, apple, pear, and raisin braised in their own juices with Moroccan spices topped with yogurt sauce. Served with flavored basmati brown rice.
15.95


Red Snapper in orange sauce
Red Snapper steak pan seared in butter and oil with garlic and poached in fresh orange sauce with fresh basil. Served with flavored basmati brown rice.
17.95


Vegetarian Pasta
Bowtie pasta with onion, leek, butternut squash, mushrooms, and a savory cream sauce.
Vegetarian 14.95 with chicken 16.95


Albondigas
Beef meatballs in a green tomatillo salsa . Served with flavored brown basmati rice, chips, and avocado.
11.95

brunch sat/sun 11/13 and 14

Bon Appetit Café
Brunch


Sandwich
BLT /wheat sourdough (optional fried egg)
Grilled Kefta Pita (little Turkish burgers)
Sides of polenta/Piyaz/fruit
7.75


Chilaquiles Rojas
Two eggs poached in a spicy red salsa over homemade tortilla chips. Topped with feta cheese and sour cream. Served with piyaz, polenta, or fruit.
7.25


Pizza Rustico
A double crusted pastry pie stuffed with provolone/ricotta/parmesan cheese, whipped egg, onion, and spinach baked til golden brown. Served with piyaz, polenta, or fruit.
6.95


Tortilla Espanol
Oven bakesd dish with whipped eggs, potato, onion, leeks, and red pepper. Served with piya, polenta, or fruit.
7.50


Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with fried banana and maple syrup. Served with piyaz, polenta, or fruit.
7.50


Italian Scrambled eggs
Whipped eggs with grated parmesan, sour cream, garlic, and oregano pan sautéed served with piyaz, polenta, or fruit.
6.95 or with Italian sausage 7.95

Enchiladas de Mole
Mexican style rolled corn tortillas stuffed with roasted chicken, avocado, cheese, and cilantro topped with a dark mole salsa. Served with Piyaz, polenta, fruit.
7.95


Pastaciatta with shrimp
Italian breakfast tort with a semolina /polenta /ricotta crusted stuffed with sautéed shrimp, onion, butternut squash, and bechemal sauce topped with bread crumbs and parmesan cheese. Served with salad
7.65


Soup of the day 3.50/4.75
Mexican Zucchini Oatmeal/French onion and mushroom


2 eggs any style with your choice of Served with polenta, piyaz, or fruit.
7.50 with sausage or bacon add 1.00


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
Orange juice ………………………………………………$1.75

Wednesday, November 10, 2010

dinner thursday around the world

Welcome to Bon Appétit Café’s
“Around the World”
Thursday November 11, 2010
Mexico

Appetizer
Mexican Platter
Greeen salsa with tortilla chips.

Soup
Sopa de Calabacita con Avena
Cream Zucchini soup with oatmeal and corn

Salad
Ensalada Rosaura
Red cabbage, shredded beet, red onion, jicama, and pineapple with an avocado dressing

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

Piscado a la Veracruzana
Red Snapper fillet pan browned and oven roasted with a piquant red sauce (with olives and capers) and topped with fried shrimp. Served with arroz Mexicano.
18.95

Enchiladas de Mole
Mexican style rolled corn tortillas stuffed with roasted chicken, avocado, cheese, and cilantro topped with a dark mole salsa. Served with arroz Mexicano.
15.95

Albondigas
Beef meatballs in an ancho chilli infused adobado salsa . Served with arroz mexicano, chips, and avocado
16.95

Tacos Dorado Platter
Rolled corn tortillas stuffed with bean puree, onion, tofu, avocado, and olives on served over shredded lettuce with sour cream and red salsa. Served with arroz mexicano.
10.95

Sunday, November 7, 2010

dinner sunday 11/7

Bon Appetit Café Dinner Menu
First Course
Three amigos platter 6.25
bruschetta/green tapanade/ hummus
Shrimp cakes with aioli 7.25
Spanikopitta (spinach pie) 6.25

Second Course
Roasted mushroom and tomato salad 5.95
Italian Vegetable soup 4.95
French onion and mushroom soup 4.95

Entrée
Ispanak
Spinach, mushrooms, tofu, onion, lemon, and tomato with cumin and garlic served with basmati brown rice.
15.95


Jordandal Pork Chop
Jordandal farms pork chop marinated in white wine with garlic/paprika/salt and pepper grilled and topped with a pesto aioli served with pan seared potato.
18.95


Polenta Pasticciata
Layers of polenta and semolina dough stuffed with mushrooms, tomato sauce (celery, onion, and bell peppers), and a bechemal sauce topped with parmesan cheese and baked til golden brown. Side of tomato salad.
15.95


Red Snapper in orange sauce
Red Snapper steak pan seared in butter and oil with garlic and poached in fresh orange sauce with fresh basil. Served with basmati brown rice.
17.95


Risotto
Arborio rice with onion, leek, butternut squash and a savory cream sauce.
Vegetarian 14.95 with chicken 17.95

Pasta con salsa alla Bolognese
Spaghetti with a savory meat sauce (sausage, pork, and beef) and celery, onion, carrot with tomato pulp, nutmeg and cream.
11.95

brunch sunday 11/7


Sandwich
BLT /wheat sourdough (optional fried egg)
Roasted chicken with pesto mayonnaise and l&t on sourdough
7.75


Vegetarian Greek Plate
Humus, spinach pie, tomato, kalamta olives, feta cheese, and pita bread.
7.85

Chilaquiles Rojas
Two eggs poached in a spicy red salsa over homemade tortilla chips. Topped with feta cheese and sour cream. Served with piyaz, polenta, or fruit.
7.25


Tortilla Espanol
Oven bakesd dish with whipped eggs, potato, onion, leeks, and red pepper. Served with piyaz, polenta, or fruit.
7.50


Polenta Pasticciata
Layers of polenta and semolina dough stuffed with mushrooms, tomato sauce (celery, onion, and bell peppers), and a bechemal sauce topped with parmesan cheese and baked til golden brown.
7.50


Grilled Moroccan Tuna fish Salad
Spiced (cumin, paprika, cinnamon, tumeric, garlic, cilantro, orange, lemon, jalapeno) yellowfin tuna slices grilled and served over greens with tomato, onion, walnuts, and cucumber vinaigrette dressing.
8.25


Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with fried banana and maple syrup. Served with piyaz, polenta, or fruit.
7.50

Italian Scrambled eggs
Whipped eggs with grated parmesan, sour cream, garlic, and oregano pan sautéed served with piyaz, polenta, or fruit.
6.95 or with Italian sausage 7.95


Shrimp Cakes
Shrimp poached and combined with celery, onion, green pepper, garlic, and fresh bread crumbs with fresh herbs, spices and lemon zest sautéed in olive oil topped with spicy green aioli. Served with polenta, piyaz, or fruit.
7.25


Soup of the day 3.50/4.75
Italian country soup/French onion and mushroom


2 eggs any style with your choice of Served with polenta, piyaz, or fruit.
7.50 with sausage or bacon add 1.00


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
Orange juice ………………………………………………$1.75


Saturday, November 6, 2010

dinner saturday 11/6

Dinner Menu
First Course
Three amigos platter 6.25
bruschetta/green tapanade/ hummus
Mini Tortilla Espanol 6.25
Spanikopitta (spinach pie) 6.25

Second Course
Tomato cucumber with roasted mushroom salad 5.95
Italian Vegetable soup 4.95
French onion and mushroom soup 4.95

Entrée
Ispanak
Spinach, mushrooms, tofu, onion, lemon, and tomato with cumin and garlic served with rice.
15.95


Jordandal Pork Chop
Jordandal farms pork chop marinated in white wine with garlic/paprika/salt and pepper grilled and topped with a pesto aioli served with pan seared potato.
18.95


Polenta Pasticciata
Layers of polenta and semolina dough stuffed with mushrooms, tomato sauce (celery, onion, and bell peppers), and a bechemal sauce topped with parmesan cheese and baked til golden brown
15.95


Red Snapper in orange sauce
Red Snapper steak pan seared in butter and oil with garlic and poached in fresh orange sauce with fresh basil.
17.95


Shrimp and mushroom Pasta
Shrimp pan sautéed with leeks, mushroom, onion, and sundried tomato finished with a piquant red sauce sauce served with Bow tie pasta.
17.95


Pasta con salsa alla Bolognese
Spaghetti with a savory meat sauce (sausage, pork, and beef) and celery, onion, carrot with tomato pulp, nutmeg and cream.
11.95

Friday, November 5, 2010

Final version of friday dinner 11/5

Bon Appetit Café
Italian Wine Dinner Menu

Appetizer
Bruschetta/green Tapenade/marinated chichi

Second Course
Green salad
Or
Italian Country Vegetable soup
Entrée

Spezzatino di Pollo alla Cacciatora
Chicken breast, onion, and mushrooms sautéed in butter with a tomato cognac sauce, fresh basil and parsley served with bow tie pasta.


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

Pasta con salsa alla Bolognese
Spaghetti with a savory meat sauce (sausage, pork, and beef) and celery, onion, carrot with tomato pulp, nutmeg and cream.

Pizza Rustico
A pastry stuffed with ricotta, provolone, parmesano, mozzarella cheeses, whipped egg and spinach.


Red Snapper in wine sauce
Red Snapper steak pan seared in butter and oil with garlic and poached in white wine with fresh rosemary..

Wednesday, November 3, 2010

wine tasting friday 11/5 Italy

Patrons the meal is ..Siclian bread roll/bruschetta ..country soup/Pasta Bolagnese/pastaciatta/Chicken hunter's style/tonno in padella/pizza rustico-----
Price for the meal plus wine is as usual 30 dollars without wine 22

Greg,BElow ar ethe wines for next Friday's Italian wine and food tasting/pairing. The small, historically famous town of Montepulciano in Tuscany will be the focus with 2 very well known wineries included. Thanks and talk with you soon,Michael

2009 Podere Giuggiolo Bianco IGT
1/3 Chardonnay, 1/3 Sauvignon Blanc, 1/3 Incrocio Manzoni. Bouquet: wine with fresh and fruity fragrance. Notes of citrus, in particular lemon and grapefruit. Aromatic persistent presence and great balance olfactory. Flavor: the beginning is fresh and soft, instead of the continuation that is lightly acid. Young wine with great potentiality.

2008 Avignonesi Sauvignon Blanc DOC
Sauvignon Blanc 85%, Chardonnay 15%. Characteristics: straw yellow in colour with greenish tints, this Sauvignon Blanc is characterized by an elegant structure and a broad, flowery bouquet, with marked grassy notes typical of the variety; on the palate it is full-flavoured and fresh, full and persistent.

2008 Podere Giuggiolo Rosso IGT
Prugnolo Gentile 100%. Bouquet: the wine presents tipical perfumes of Prugnolo Gentile, liquorice, red fruits and violet. The maturing produces also prominent balsamic inklings typical of quality red wine. Flavor: soft and velvety. The evolution reveals a moderate inkling of wood and a freshness and elegance than on excessive extraction and structure.

2005 Corte alla Flora Vino Nobile di Montepulciano DOCG
Prugnolo Gentile 80%, Merlot 10% and Cabernet Sauvignon 10%. Bouquet: intense and fragrant, with clear-cut fruity notes of raspberry, sweet violet and blackberry, followed by vanilla and coffee. Flavor: soft and velvety at first, the acidity is well balanced and in harmony with the alcohol and the tannins, the latter being present but not aggressive. A wine of substantial body and structure, it has great character and is highly suitable for ageing.

2007 Avignonesi Vino Nobile di Montepulciano DOCG
85% Prugnolo Gentile, 10% Canaiolo Nero, 5% Mammolino. Characteristics: Vino Nobile is garnet red in colour; its bouquet is delicate and intense, with a slight scent of violet; the taste is dry with a hint of tannic.


Michael PareWine Sales RepresentativeL'Eft Bank Wine CompanyMadison, WI

dinner thursday 11/4 around the world

Italy

Appetizer
Antipasti
Ceci marinate, marinated green bean, olives, and tomato.

Italian country soup
Vegetable base with white beans, carrot, risotto, celery, onion, cabbage, fennel, fresh parsley, basil, and parmesan cheese
Or
Insalata
Baby greens with light vinaigrette

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

Spezzatino di Pollo alla Cacciatora
Chicken breast, onion, and mushrooms sautéed in butter with a tomato cognac sauce, fresh basil and parsley served with bow tie pasta.
16.95

Polenta Pasticciata
Layers of polenta and semolina dough stuffed with mushrooms, tomato sauce (celery, onion, and bell peppers), and a bechemal sauce topped with parmesan cheese and baked til golden brown.
15.95

Pasta con salsa alla Bolognese
Spaghetti with a savory meat sauce (sausage and beef) and celery, onion, carrot with tomato pulp, nutmeg and cream.
16.95

Tono in Padella
Pan seared yellow fin tuna with fennel seed and white wine reduction sauce served with pan roasted potato.
18.75

Friday, October 29, 2010

dinner fri and sat 10/29 and 30

Bon Appetit Café Dinner Menu

First Course
Three amigos platter 6.25
Tomato coulis/green tapanade/ hummus
Mini Tortilla Espanol 6.25
Salmon Mousse Crepe 7.25

Second Course
Tomato cucumber with roasted salad 5.95
Black bean soup 4.95
French onion and mushroom soup 4.95

Entrée
Garbanzo Bean Stew (Spanish)
Garbanzo beans, onion, spinach, celery, cubed bread, and tomato.
15.95 with sausage 17.95

Jordandal Pork Chop
Jordandal farms pork chop marinated in white wine with garlic/cumin/salt and pepper grilled and topped with a kalamata olive tapenade served with polenta.
18.95


Grilled Atlantic Salmon pasta
Salmon fillet citric marinated and grilled served over pesto pasta.
17.95


Shrimp Creole
Shrimp pan sautéed with green peppers, onion, and tomato finished with a piquant cream sauce served with polenta.
17.95


Chicken Jambalaya
Chicken breast, green peas, onion, celery, and leeks pan sautéed with tomato, and simmered with brown basmati rice and a savory white wine tomato sauce.
9.95


Fin de la Saison Tourte
A pastry stuffed with roasted squash, spinach, onion, and with goat cheese. Served with roasted potato.
14.95

fri brunch 10/29

Bon Appetit Café
Brunch


Sandwich
BLT /wheat sourdough (optional fried egg)
Roasted chicken salad with l&t on sourdough
Hummus pita
7.75


Chilaquiles Verde
Two eggs poached in a spicy green salsa over homemade tortilla chips. Topped with feta cheese and sour cream. Served with piyaz, polenta, or fruit.
7.25


Tortilla Espanol
Oven bakesd dish with whipped eggs, potato, onion, leeks, and red pepper. Served with piya, polenta, or fruit.
7.50


Grilled Salmon Salad
Brazilian crepes stuffed with fresh pears and topped with honey. Served with piyaz, garlic polenta, or fruit.
7.95


Salmon Cakes
Spiced grilled salmon fillet over greens with tomato, onion, walnuts, and cucumber mustard vinaigrette dressing.
8.25


Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with fried banana and maple syrup. Served with piyaz, polenta, or fruit.
7.50


Butternut squash Omelette
Butternut squash, mushrooms, onion, and leeks folded with whipped egg and white cheese baked quiche like. Served with piyaz, polenta, or fruit.
7.75


Italian Scrambled eggs
Whipped eggs with fresh mozzarella, sour cream, garlic, and oregano pan sautéed served with piyaz, polenta, or fruit.
6.95 or with Italian sausage 7.95

Shrimp Etoufee
Shrimp, green pepper, onion, leek, celery, and tomato all braised in their own juices with lemon, bay, fresh parsley finished with a spicy brown gravy . Served with piyaz, polenta, or fruit.
7.95


Soup of the day 3.50/4.75
Black bean/French onion and mushroom


2 eggs any style with your choice of Served with polenta, piyaz, or fruit.
7.50 with sausage or bacon add 1.00
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
Orange juice ………………………………………………$1.75

Wednesday, October 27, 2010

dinner around the world thursday 10/28

Welcome to Bon Appétit Café’s
“Around the World”
October 28, 2010: Frech Infleunced

Appetizer
Coulis de Tomates
Fresh tomato preserve with toast
Soup
Onion and mushroom

Salad
Salade Provencale
Tomato, walnuts, red onion, grilled mushroom, and mixed greens tossed with a tarragon/Dijon mustard vinaigrette.

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

Fin de la Saison Tourte
A pastry stuffed with roasted squash, spinach, onion, and with goat cheese. Served with roasted potato.
15.95

Shrimp Creole
Shrimp pan sautéed with green peppers, onion, and tomato finished with a piquant cream sauce served with polenta.
17.95

Côtelette de Porc grille
Jordandal pork chop grilled and topped with kalamata olive spread and served with roasted potato.
16.95

Crêpe Saumon
Prepared Salmon mousse folded in a light pan cake with an aioli sauce served with polenta.
15.95

Poulet avec la riz a la Bon Appetit
Chicken breast, green peas, onion, and leeks pan sautéed and cooked with a savory rice pilaf with a white wine tomato sauce.
16.95

Sunday, October 24, 2010

sunday dinner 10/24

Bon Appetit Café Dinner Menu
First Course
Green tapanade 6.25
Tortilla Espanol 6.25

Second Course
Green salad 4.95
Black bean soup 4.95
Turkish Vegetable soup 4.95

Entrée
Squash Risotto
Butternut squash, onion, celery, and pear braised in their own juices and finished Arborio rice and an anise cream sauce with white wine.
15.95 with sausage 17.95


Jordandal Pork Chop
Jordandal farms pork chop marinated in a special sauce oven braised and topped with a Dijon honey glaze served with pan roasted potato.
18.95


Pan Seared wild caught Coho Salmon
Wild caught coho salmon fillet citric marinated and pan seared with mushroom and red onion finished in a white wine tarragon reduction sauce served with pan roasted potato.
17.95


Tavuk Börek
Roasted chicken eggplant, zucchini, 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 piyaz.
16.95

Saturday, October 23, 2010

sat/sun brunch 10 23-24

Bon Appetit Café
Brunch


Sandwich
BLT /wheat sourdough (optional fried egg)
7.75
Served with piyaz or fruit.

Chilaquiles Verde
Two eggs poached in a spicy green salsa over homemade tortilla chips. Topped with feta cheese and sour cream. Served with piyaz, garlic polenta, or fruit.
7.25

Tortilla Espanol
Oven bakesd dish with whipped eggs, potato, onion, leeks, and red pepper. Served with piyaz, garlic polenta, or fruit.
7.50

Panquecas
Brazilian crepes stuffed with fresh pears and topped with honey. Served with piyaz, garlic polenta, or fruit.
7.95

Salmon Cakes
Wild caught coho salmon poached and combined with celery, vadalihia onion, green pepper, fresh jalepeno pepper, cilantro, garlic, and fresh bread crumbs with fresh herbs, spices and lemon zest sautéed in olive oil topped with spicy aioli. Served with piyaz, garlic polenta, or fruit.
7.85

Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with fried banana and maple syrup. Served with piyaz, polenta, or fruit.
7.50

Tunisian Tagine
A cake-like oven baked dish with whipped eggs, fresh bread crumbs eggplant, butternut squash, carrot, onion, green and red pepper, pear, and mild chilies, cumin, cilantro, honey, saffron, mint, and garlic. Served with piyaz, polenta, or fruit.
and yogurt sauce
7.25

Italian Scrambled eggs
Whipped eggs with fresh mozzarella, sour cream, garlic, and oregano pan sautéed served with piyaz, polenta, or fruit.
6.95 or with Italian sausage 7.95

Soup of the day 3.50/4.75
Black bean/Turkish vegetable

2 eggs any style with your choice of Served with polenta, piyaz, or fruit.
7.50 with sausage or bacon add 1.00

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
Orange juice ………………………………………………$1.75

Friday, October 22, 2010

fri sat 1022/23

Bon Appetit Café Dinner Menu
First Course
Green tapanade 6.25
Hummus platter 6.25

Second Course
Green salad 4.95
Black bean soup 4.95
Turkish Vegetable soup 4.95

Entrée
Squash Risotto
Butternut squash, onion, celery, and pear braised in their own juices and finished Arborio rice and an anise cream sauce with white wine.
15.95 with sausage 17.95

Grilled Jordandal Pork Chop
Jordandal farms pork chop marinated in a special sauce oven braised and topped with a Dijon honey glaze served with pan roasted potato.
18.95


Oven roasted wild caught Coho Salmon
Wild caught coho salmon fillet citric marinated and grilled topped with a currant/lemon sauce served with pan roasted potato.
17.95


Turkish Bouillabaise
Various seafood (shrimp, prawns, salmon, scallops, black mussels) simmered with onion, green and red pepper, carrot, and potato with a bay/paprika sauce and lemon.
15.95


Tavuk Börek
Roasted, Eggplant, zucchini, 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 piyaz.
16.95

Thursday, October 21, 2010

thursday around the world turkey

Welcome to Bon Appétit Café’s
“Around the Mediterranean”
October 21, 2010: Turkey
Special thanks to Canan Sütcü (sevimli)

Appetizer
Eggplant dip with pita bread
Soup
Gypsy soup
Vegetables (carrot, yam, peppers, green peas, onion), chick peas, and pear in a spicy vegetable stock with a paprika sauce
Salad
Piyaz
White bean salad with, cucumbers, tomatoes, capers,and a lemony vinaigrette dressing

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

Ispanak
Spinach, onion, tofu, and tomato sauteed and simmered in their own juices with lemon, cumin, and garlic served with yogurt sauce.
15.95


Turkish Bouillabaise
Various seafood (shrimp, prawns, salmon, scallops, black mussels) simmered with onion, green and red pepper, carrot, and potato with a bay/paprika sauce and lemon.
15.95


Tavuk Börek
Roasted, Eggplant, zucchini, 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.
16.95


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.
17.95

Saturday, October 16, 2010

dinner sa/sun oct 16..17th

Bon Appetit Café Dinner Menu
First Course
Green tapanade 6.25
Hummus platter 6.25


Second Course
Tomato salad w/avocado dressing 5.95
Green salad 4.95
Black bean soup 4.95

Entrée
Ratatouille
Eggplant, peppers, tomato, onion, and mushrooms braised in their own juices with spices (paprika, garlic, thyme) and white wine. Served with basmati brown rice.
15.95

Grilled Jordandal Pork Chop
Jordandal farms pork chop marinated in a special sauce grilled and topped with a Dijon honey glaze served with pan roasted potato and coleslaw.
18.95

Oven roasted wild caught Coho Salmon
Wild caught coho salmon fillet citric marinated and oven roasted with an orange glaze served basmati brown rice.
17.95

Grilled Prawns
Large prawns marinated in a lime/garlic/olive oil grilled and served with spicy ailoi and French rice salad..
17.95


Greek Chicken
Marinated chicken breast grilled served with grilled eggplant and zucchini.
15.95

brunch sat and sun oct 16/17


Brunch


Sandwich
BLT /wheat sourdough (optional fried egg)
Hummus Pita with tomato and cucumber
7.75
Served with piyaz or fruit.

Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with fried banana maple syrup. Served with piyaz, polenta, or fruit.
7.25

Chilaquiles Verde
Two eggs poached in a spicy green salsa over homemade tortilla chips. Topped with feta cheese and sour cream. Served with Served with piyaz, polenta, or fruit.
7.50

Moussaka
Eggplant with white spiced ground beef, tomato, onion, and a rich béchamel sauce topped with a crisp cheese and bread crust. Side of Greek salad.
7.95


Panquecas
Brazilian crepes stuffed with fresh figs topped with honey. Served with piyaz, polenta, or fruit.
7.95

Chicken Tostada
A fried corn tortillas topped with grilled chicken shredded lettuce, tomato and onion side of rice salad.
7.25

Italian Scrambled eggs
Whipped eggs with fresh mozzarella, sour cream, fresh rosemary, and oregano pan sautéed served with piyaz, polenta, or fruit.
6.95 or with Italian sausage 7.95

Portuguese Fish Cakes
Catfish and poached shrimp combined with celery, sweet onion, risotto, fresh herbs, and fresh bread crumbs into patties seared and topped with a spicy salsa. Served with piyaz, polenta, or fruit.
7.50


Greek Shrimp omelette
Poached jumbo shrimp, onion, feta cheese and whipped eggs oven baked as a crustless quiche. Served with your choice piyaz, polenta, or fruit.
7.50


Soup of the day 3.50/4.75
Black bean
2 eggs any style with your choice of Served with piyaz, polenta, or fruit.
7.50
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
Orange juice ………………………………………………$1.75

Wednesday, October 13, 2010

wine tasting friday october 15th

The wine with the three course meal is 30 dollars

The wines for Friday are a selection from your favorite Southern Hemisphere wine portfolio, The Australian Premium Wine Collect. Wines include:

2009 Yealands Sauvignon Blanc, Marlborough, New Zeland
2008 Fireblock Dry Riesling
2006 Isabel Estate Pinot Noir
2008 Ichanka Malbec
2006 Elderton Shiraz


Bon Appetit Café
New Zealand Wine dinner

Appetizer
Green tapanade
Roasted mushrooms

Second Course
rice salad
Or
Or
Black bean soup

Entrée
Grilled Prawns Skewer
Large prawns marinated in a lime/garlic/olive oil grilled and served with fresh salsa and basmati brown rice.

Beef with a dark fruit sauce
Jordandal grass fed beef roasted and simmered in a Spanish dark fruit sauce served with basmati brown rice.

Oven roasted wild caught Coho Salmon
Wild caught coho salmon fillete citric marinated and oven roasted with an orange glaze served basmati brown rice.

Grilled Jordandal Pork Chop
Jordandal farms pork chop marinated in a special sauce grilled and topped with a Dijon honey glaze served with pan roasted potato.

Ratatouille
Eggplant, peppers, tomato, onion, and mushrooms braised in their own juices with spices (paprika, garlic, thyme) and white wine. Served with rice.

Sunday, October 10, 2010

dinner sunday evening see sat/sun menu

brunch sunday 10/10

Brunch


Sandwich
BLT /wheat sourdough (optional fried egg)
Hummus Pita with tomato and cucumber
7.75

Served with potato or fruit.

Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with fried banana maple syrup. Served with garlic fried potatoes, polenta, or fruit.
7.25


Huevos Publanos
Two eggs poached in a spicy tomato salsa with red and green peppers, and onions Served with Served with garlic fried potatoes, polenta, or fruit.
7.75


Italian scrambled eggs
Whipped eggs with shaved cheese, sour cream and fresh oregano scrambles and topped with caponata (iatalian spicy relish). Served with garlic fried potatoes, polenta, or fruit.
Vegetarian 6.95 with sausage 7.75


Panquecas
Brazilian crepes stuffed with roasted cinnamon apples and topped with honey. Served with garlic fried potatoes, polenta, or fruit.
7.65


Mushroom Omelette
Mushrooms, onion, and leeks sauteed and folded with whipped egg and white cheese
Served with garlic fried potatoes, polenta, or fruit.
7.75


Shrimp Creole
Shrimp pan sautéed with green pepper, and onion finished with a spicy cream sauce. Served with garlic fried potatoes, polenta, or fruit.
7.95

Soup of the day 3.50/4.75
Seafood chowder or Italian tomato
2 eggs any style with your choice of Served with garlic fried potatoes, polenta, or fruit.
7.50
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
Orange juice ………………………………………………$1.75


Friday, October 8, 2010

dinner fri and sat oct 8/9

Bon Appetit Café Dinner Menu
First Course
Green tapanade 6.25
Hummus platter 6.25
Cheese Plate 6.25
Second Course
Tomato salad w/avocado dressing 5.95
Green salad 4.95

Tomato Fig soup 4.95
Cajun corn chowder 4.95
Seafood soup 5.95

Entrée
Garbanzo Stew
Garbanzo beans sautéed with red and green peppers, carrots, celery, onion, parsley, and scallions spiced with paprika, dill, and pepper. Served with brown bismati rice.
15.95


Barbequed Pork Chop
Marinated jordandal farms pork chop oven roasted in a piquant homemade bbq sauce. served with roasted yam and cabbage slaw.
18.95


Mushroom Pasta
Mushrooms, onion, leeks, zucchini, and spinach pan sautéed finished in a white wine cream sauce tossed with spaghetti.
12.95


Blackened Catfish
Spice rubbed pan seared catfish topped with a green sauce. Served with brown basmati rice and greens
15.75


Chicken with Barber’s sauce
Chicken breast pan seared served with a spicy red salsa. Served with brown basmati rice and greens.14.95

Wednesday, October 6, 2010

thursday around the world southern 10/7

Welcome to Bon Appétit Café’s
“Around the World”
Ocober 7, 2010
Southern Fusion

Appetizer
Pat’s Cornbread

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 Pork Chops
Jordandal Pork Chops marinated in homemade sauce with a slight twist grilled and simmered in the oven served with a side of roasted yam.
16.95


Blackened Catfish
Catfish fillet rubbed with spices and pan seared with a side of greens and side of dirty rice
15.95

Dad’s Original Fried Chicken with Barber’s sauce
Chicken breast dredged in spiced flour and fried topped with a savory and spicy red relish served with a side of roasted yams and greens.
15.95


Red Beans and Rice
Red Kidney beans, peppers, onion, garlic, and red sauce simmered with rice.
14.95

Saturday, October 2, 2010

brunch sat sun 10/2and3

Bon Appetit Café
Brunch


Sandwich
BLT /wheat sourdough (optional fried egg)
Hummus Pita with tomato and cucumber
7.75

Served with piyaz, or fruit.

Huevos Publanos
Two eggs poached in a spicy tomato salsa with red and green peppers, and onions Served with piyaz, polenta, or fruit.
7.75


Kimya (middle eastern chili
Jordandal ground beef fried with onion, green pepper, carrot, celery, tomato, and finished with a red sauce. served with a fried egg and piyaz, polenta, or fruit.
7.65


Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with fried banana maple syrup. Served with piyaz, polenta, or fruit.
7.25

Stuffed Sausage Rolls
Homemade bread dough stuffed and baked with ground jordandal sausage, onion, and spices topped with coffee gravy. Served with piyaz, polenta, or fruit.
7.50


Panquecas
Brazilian crepes stuffed with roasted cinnamon apples and topped with honey. Served with polenta, piyaz, or fruit.
7.65

Mushroom Spinach Omelette
Mushrooms, onion, and baby spinach sauteed and folded with whippedegg and white cheese
Served with piyaz, polenta, or fruit.
7.75


Crawfish Cakes
Louisanna crawfish tail meat poached and combined with celery, onion, green pepper, garlic, and fresh bread crumbs with fresh herbs, spices and orange zest sautéed in olive oil topped with spicy green aioli. Served with polenta, piyaz, or fruit.
7.95

Soup of the day 3.50/4.75
Spicy Hungarian or Italian tomato
2 eggs any style with your choice of, Spanish potato salad or polenta. 7.50
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
Orange juice ………………………………………………$1.75


Friday, October 1, 2010

friday saturday dinner oct 1 and 2

Bon Appetit Café Dinner Menu
First Course
Spinach tartlets 7.95
Hummus platter 6.25
Cheese Plate 5.95

Second Course
Tomato salad with walnuts and avocado dressing 5.95
Green salad 5.25
Pappa al Pomodoro 4.95
Spicy Hungarian soup4.95

Entrée
Ispanak
Spinach, mushrooms, tofu, onion, lemon, and tomato with cumin and garlic served with brown basmati rice.
15.95


Roasted Wild Caught King Salmon
Oven Roasted whole salmon with fresh orange and orange zest garlic and and a touch of honey side of basmati brown rice.
17.95


Porc aux sauce Hachee
Marinated jordandal farms pork chop grilled and accompanied with a sauce with capers, anchovy, and shallots spiced with cayenne and vinegar. served with piyaz..
18.95


Spaghetti with Tapenade and roasted Crimini mushroom
Pasta topped with a kalamata puree and roasted mushrooms shaved gruyere cheese.
15.95


CioppinoSeafood Stew with mussels, shrimp, clams, bay scallops, white fish, green and red pepper,onion, celery, fresh tomato, fennel bulb, garlic, white wine.
15.95

Wednesday, September 29, 2010

thursday night around the world italy 9/30

Welcome to Bon Appétit Café’s
“Around the World”
Thursday September 30, 2010
Italy
Appetizer
Caponata
Eggplant relish on toast.


SoupPappa al Pomodoro
or
InsalataBaby greens with vinaigrette


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

Pasticciata
Pie made from polenta and semolina flour layered with Jordandal farms sausage, onion, and tomato topped with a bechemal cream sauce. 15.95

Cioppino
Seafood Stew with mussels, shrimp, clams, white fish, green and red pepper,, onion, celery, fresh tomato, fennel seed, garlic, white wine. 15.95

Torta di Verdura
A one crust torte with a layer of ricotta cheese whipped with eggs, spinach, greens, onion, and mushrooms.15.75

Pizza Margherta
Pizza topped with fresh mozzarella cheese, fresh sliced tomato, olives, and fresh oregano.12.95


Aristadi di Maiale al Rosmarino
A roasted pork chop with fresh rosemary, garlic, and champagne. 17.75

Friday, September 24, 2010

dinner fri and saturday 9/24-25

Bon Appetit Café Dinner Menu
First Course
Empanada with meat 7.95
Green Tapenade platter 6.25

Second Course
Tomato salad with walnuts and avocado dressing 5.95
Piyaz salad 5.25
Chorba soup 4.95
Ginger Carrot soup4.95

Entrée
Ispanak
Spinach, mushrooms, tofu, onion, lemon, and tomato with cumin and garlic served with rice.
15.95


Black bean stew
Variation of a staple in several countries black bean stew with celery, green pepper, carrot, onion, garlic, cilantro, and hot peppers. Served with rice.
14.95


Morrocan Beef
Marinated beef tenderloin pan sautéed with raisins, apples, and onion finished in a dark sauce with cinnamon and garlic. Served with couscous and yogurt sauce.
16.95


Moqueca
Tomato, yam, pear, mango, carrot, squash, red pepper, and green pepper in a spicy coconut milk/ vegetable stock base. Served with rice
15.95


Caribe Chicken
Chicken breast marinated with dark beer pan seared with green banana, Pineapple, bay leaf, onions, and herbs. Served with rice.
15.95

Thursday, September 23, 2010

around the world thursday 9/23

Welcome to Bon Appétit Café’s
“Around the World”
Thrusday September 23, 2010
Caribe

Appetizer
Tortilla platter
Soup
Caribe carrot/yam
or
salad
Hatian Coleslaw
Choose from the following entrees:
(Dinner price includes the first four courses. Dessert not included)

Black bean stew
Variation of a staple in several countryss black bean stew with celery, green pepper, carrot, onion, garlic, cilantro, and hot peppers. Served with rice.
14.95


Fried chicken with Green Banana
Chicken breast marinated with dark beer pan seared with green banana, bay leaf, onions, and herbs. Served with rice.
15.95


Moqueca
Tomato, yam, pear, mango, carrot, squash, red pepper, and green pepper in a spicy coconut milk/ vegetable stock base. Served with rice
15.95


Emapanada
Oven baked pastry stuffed with a meat stuffing that contains roasted vegetables, peppers, cilantro, and mild cheese. Served with rice and salsa verde.

15.95

Friday, September 17, 2010

dinner friday and saturday sept 17and 18

Bon Appetit Café Dinner Menu
First Course
Sicilian bread roll veg. 7.95
Green Tapenade platter 6.25

Second Course
Tomato salad with walnuts and avocado dressing 5.95
Piyaz salad 5.25
Chorba soup 4.95
Tomato fig soup4.95

Entrée
Ispanak
Spinach, mushrooms, tofu, onion, lemon, and tomato with cumin and garlic served with brown basmati rice.
15.95

Pastaciatta
Oven baked Italian semolina pie stuffed with sausage, onion, mushroom, tomato, and a gruyere béchamel sauce topped with fresh bread crumbs.
15.95

Porc aux sauce Hachee
Marinated jordandal farms pork chop grilled and accompanied with a sauce with capers, anchovy, and shallots spiced with cayenne and vinegar. served with fried potato.
18.95

Tilapia with charmoula sauce
Flour dredged tilapia filet fried in olive oil and topped with a lemony cilantro infused sauce. served with brown basmati rice.
16.95

Mediterranean Grilled Chicken
Chicken breast marinated in lemon and roasted anise sauce grilled topped with yogurt sauce and served brown basmati rice.
15.75

Moroccan Tagine Eggplant, carrot, peppers, yam, tomato, squash, , fresh fig, apple, and raisin braised in their own juices with spices topped yogurt sauce.
16.95

brunch Friday sept 17th

Bon Appetit Café
Brunch


Sandwich
BLT /wheat sourdough


Middle Eastern Egg Salad Pita
Spiced egg served over greens with diced apple, onion, red bell pepper and toasted walnuts with a mayonnaise dressing
7.75


Served with piyaz, or fruit.
Huevos Publanos
Two eggs poached in a spicy tomato salsa with red and green peppers, and onions. Served with piyaz, or fruit.
7.25


Mediterranean Grilled Chicken
Chicken breast marinated in lemon and roasted anise sauce grilled topped with yogurt sauce and served brown basmati rice.
7.25

Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with maple syrup. Served with piyaz, or fruit.
7.75


Portuguese Fish Cakes
Wild caught salmon and Poached tilapia combined with celery, sweet onion, fresh herbs, and fresh bread crumbs into patties seared and topped with a spicy salsa. Served with piyaz, or fruit.
7.95


Morrocan Beef
Marinated beef tenderloin pan sautéed with raisins, apples, and onion finished in a dark sauce with cinnamon and garlic Topped with yogurt sauce. Served with couscous.
7.95


Vegetarian Greek Plate
Humus, spinach pie, tomato, kalamta olives, feta cheese, and pita bread.
7.85


Soup of the day 3.50/4.75
Tomato fig/Chorba

2 eggs any style with your choice of, Spanish potato salad or polenta. 7.50
Bon Appetit Café uses Organic Eggs from Prairie Bluff and Jordandal grass fed natural meat products.

Thursday, September 16, 2010

thursday around the world 9/16

Welcome to Bon Appétit Cafés
“Around the World”
Thursday September 16, 2010
Middle East

Appetizer
Humus plate

Soup
Chorba
Red Lentil, tomato, celery, onion, cilantro, and carrot with a spicy vegetable stock.
or
Salad
Piyaz
Navy bean salad with cucumber, red onion, and tomato vinaigrette dressing

Choose from the following entrees:
(Dinner price includes the first four courses. Dessert not included)
All entrees served as platters and include couscous and salad.

Tagine
Squash, pumpkin, tomato, onion, green and red pepper, yam, red lentil, apple, figs, and mild chilies, cinnamon, honey, saffron, mint, cardamom, and coriander done in a tagine. Served with yogurt sauce.
15.95


Algerian Chicken
Chicken breast marinated in a spicy roasted anise and lemon infused sauce and grilled.
16.95


Morrocan Beef
Marinated beef tenderloin pan sautéed with raisins, apples, and onion finished in a dark sauce with cinnamon and garlic. Topped with yogurt sauce.
16.95


Lebanese Fried Fish
Fresh tilapia sliced spiced and rolled in semolina flour fried and topped with a charmoula sauce.
15.95

Saturday, September 11, 2010

dinner saturday and sunday 9/11and 12

Bon Appetit Café Dinner Menu
First Course
Spanish appetizer Plate
Stuffed mussels/flat bread with green tapanade 8.25
Hummus platter 6.25

Second Course
Lebanese cucumber salad 4.95
Tomato salad w/avocado dressing 5.95

Tomato Fig soup 4.95

Entrée
Seafood Risotto
Salmon, shrimp, and scallops in a red sauce with celery, leeks, and onion finished with Arborio rice.
16.95


Garbanzo
Garbanzo beans sautéed with red and green peppers, carrots, celery, onion, parsley, and scallions spiced with paprika, dill, and pepper. Served with brown bismati rice.
15.95


Porc aux sauce Hachee
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
18.95

Shrimp and Chicken Jambalaya
Shrimp, chicken, and Cajun sausage sautéed with green /red bell pepper, onion, tomato, and celery simmered in a prepared spicy stock with rice.
10.50


Grilled Chicken
Chicken breast marinated in white wine sliced and grilled topped with a green cilantro salsa. Served with brown basmati rice.
15.95

brunch sat and sunday sept 11th and 12th

Bon Appetit Café
Brunch


Sandwich
BLT /wheat sourdough
7.75

Huevos Publanos
Two eggs poached in a spicy tomato salsa with red and green peppers, and onions. Served with pan fried potato, polenta, or fruit.
7.25

Shrimp and Chicken Jambalaya
Shrimp, chicken, and Cajun sausage sautéed with green /red bell pepper, onion, tomato, and celery simmered in a prepared spicy stock with rice.
7.50

Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with fried banana and maple syrup. Served with pan fried potato, polenta, or fruit.
7.75

Tagine
Yam, squash green/red pepper, apple, onion, and celery poached finely diced combined with whipped eggs, homemade bread crumbs, cumin, mint, and lemon zest formed into to a dough and baked served with pan fried potato, polenta, or fruit.
7.25

Panquecas
Brazilian crepes stuffed with peach and topped with peach sauce. Served with pan fried potato, polenta, or fruit.
7.95

Vegetarian Greek Plate
Humus, spinach pie, tomato, kalamta olives, feta cheese, and pita bread.
7.85
Soup of the day 3.50/4.75
Tomato fig
2 eggs any style with your choice of, Spanish potato salad or polenta. 7.50
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
Orange juice ………………………………………………$1.75

Wednesday, September 8, 2010

gerald's wine tasting friday sept 10th

Gerald is back..price for meal and wine is 30 dollars ..meal only 22
BON APPETIT CAFÉ
PRESENTS:
AN EVENING TASTING
OF WINES FROM AROUND THE WORLD
HOSTED BY GERALD WRIGHT
THIRD COAST WINE WERKS


2008 Hitaire "Les Tours" Blanc Bottle $10.00 Case $114.00
This is a delicious, forward wine with intense orchard fruit scents and flavors.


2008 Quinta Do Alqueve "Fernao Pires" White Bottle $11.50 Case $132.00
Fernão Pires is an ancient Mediterranean grape varietal produced in the Ribatejo. This wine can be described as “a walk in the orchard”, as indeed, aromatics alone, are reminiscent of white and yellow stone fruit. The palate is rich, yet crisp and vibrant, and the finish is clean with hints of mineral.


2008 Domaine Duffour Gascogne Blanc Bottle $10.00 Case $126.00
An amazing wine for the price. It shows notes of melon, clean, pure flavors of citrus fruit, an engaging herbaceous note.


2008 Bodegas Abanico "Colinas del Ebro" Red Bottle $11.00 Case $126.00
Deep ruby. Sexy aromas of red and dark berries, baking spices and dried rose. Very fresh, offering nervy black raspberry and floral pastille flavors and a late note of vanilla. Pleasantly juicy, with straightforward finishing fruit and an echo of vanilla.


2009 Mas de Guiot Grenache/Syrah Bottle $11.00 Case $126.00
The bottled 2007 Vin de Pays du Gard Mas de Guiot (40% Grenache and 60% Syrah aged in tank) exhibits ripe, fat, blackberry and currant flavors with hints of spring flowers and road tar in the background. With loads of fruit and glycerin, it is a medium to full-bodied, hedonistic wine to drink over the next 2-3 years.


2008 Domaine STE Eugenie "Les Clos" Rouge Bottle $10.00 Case $114.00
This wine displays an attractive raspberry red color with hints of garnet. Its nose is lively and complex, with notes of red and black fruits. Refined oak fragrance with hints of incense, spices (nutmeg, clove, ginger), anise, autumn woods and tobacco. It is very soft on the palate, with a fresh, tangy acidity. Le Clos shows a wonderful balance. It is well-structured yet elegant, with fine tannins.

The food for this wine tasting is similar to the previous posting with these exceptions: the appetizer is stuffed mussels or spanish style flat bread roasted vegetables, portugese seared scallops with a green sauce (not risotto), portugese garbanzo stew (not spanish pizza)

thursday around the world 9/9/10

Welcome to Bon Appétit Café’s
“Around the Mediterranean”
September 9, 2010: Overview

Appetizer
Spinach pie

Soup
Tomato and fresh fig
or
Salad
Baby greens vinaigrette

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

Spanish style vegetarian torte (coc en primento)
A pizza like dish with roasted homemade bread topped with, roasted eggplant, tomato, peppers, zucchini, hard boiled egg, and onion.
15.95

Rissotto Fruita de Mari
Scallops, mussels, and shrimp in a savory tomato sauce with Arborio rice (cooked with celery, onion, leeks, and fresh herbs).
17.95

Porc aux sauce Hachee
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.
17.95


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.
16.95

Saturday, September 4, 2010

brunch sat and sunday sept 4-5

Bon Appetit Café
Brunch


Sandwich
Hummus pita
BlT/sourdough
7.75


Tabo’s Salmon
Salmon slices quick fried in oil with onion, carrot, celery, and apple finished in a soy honey ginger sauce side of rice.
8.25


Huevos Publanos
Two eggs poached in a spicy tomato salsa with red and green peppers, and onions. Served with Served with Spanish potato salad, polenta, or fruit.
7.25


Chorizo and eggs
Whipped eggs, onion, and Mexican chorizo pan fried Served with Spanish potato salad, polenta, or fruit.
7.50


Tortilla Espanol
Potato omelette with red pepper, leeks, and feta cheese. Served with Spanish potato salad, polenta, or fruit.
7.25

Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with fried banana and maple syrup. Served with Spanish potato salad, polenta, or fruit.
7.75


Cajun Hash
Beef, pork, and Cajun sausage ground and combined with green pepper, scallion, onion, and potato refried with whipped eggs and served with fruit or polenta.
7.25


Panquecas
Brazilian crepes stuffed with mango and topped with honey. Served with Spanish potato salad, polenta, or fruit.
7.95


Mama’s favorite eat your broccoli and mushroom omelette
Mushrooms, broccoli, onion, feta cheese and whipped eggs pan done. Served with Spanish potato salad, polenta, or fruit.
7.75


Soup of the day 3.50/4.75
Zucchini oatmeal (Mexico) or Japanese Miso
2 eggs any style with your choice of, Spanish potato salad or polenta. 7.50
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
Orange juice ………………………………………………$1.75


Friday, September 3, 2010

friday saturday dinner 9/3-4/10

Bon Appetit Café Dinner Menu
First Course
Egg rolls (veg) 7.95
Hummus platter 6.25

Second Course
Lebanese cucumber salad 4.95
Tomato salad w/avocado dressing 5.95
Asian cabbage salad 4.95

Sopa de Calabacita con Avena
Cream Zucchini soup with oatmeal and corn 4.95
Japanese white Miso 4.95

Entrée
Ispanak
Spinach, mushrooms, tofu, onion, lemon, and tomato with cumin and garlic served with brown basmati rice.
15.95


Pastaciatta
Oven baked Italian semolina pie stuffed with chicken, leek, onion, mushroom, and a gruyere béchamel sauce topped with fresh bread crumbs.
15.95

Puerto Rican Style Roast Pork
Jordandal farms pork tenderloin rubbed with an oregano paste and slow roasted served with a tangy adobado sauce. Side of Spanish potato salad
18.95


Sweet and Sour Shrimp
Shrimp sautéed with pineapple, onion, tomato, and celery simmered in a prepared sweet and spicy sauce. Served with brown basmati rice.
17.95


Moroccan Tagine Eggplant, carrot, peppers, yam, tomato, squash, date, apricot, apple, and raisin braised in their own juices with spices (cardamom, cinnamon, coriander, nutmeg) tagine style topped yogurt sauce.
16.95