Friday, January 22, 2010

dinner friday and saturday night 1/22 and 1/23

Bon Appetit Café Dinner Menu
First Course Humus plate
Humus, feta, tomato, cucumber
Cheese plate 5.25
Prepared sundried tomato basil cheese
Tapanade 4.95
Prepared kalamata olive spread with homemade flat bread
Grilled Shrimp Bizerta Style 7.95

Second Course
Salad Green salad 4.75
Strawberry avocado salad 5.95
Italian Tomato soup 4.50
Gypsy soup 4.50

Braised Jordandal Pork Chop
Jordandal farms pork chop marinated and oven braised and topped with roasted pear sauce served with Yukon Gold mashed potato.

Moroccan Tagine
Eggplant, carrot, peppers, 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. Served with couscous

Chicken Fillo Pastry Pie
Chicken simmered with ginger, cumin, garlic, paprika, saffron, cilantro, and parsley finished in stock, lemon, olives and couscous wrapped in fillo dough and oven browned served with Rice and salad rosario.

Ads be Qar wa Khli (Tagine)
Red lentils, tomato puree, butternut squash, swiss chard, onions, and kale with cayenne, cumin, paprika, and mild chilies cooked in a tagine served with yogurt sauce and couscous.

Grilled Wild Caught Sockeye Salmon
Salmon Fillet grilled and topped with a lemon cream sauce. Served with rice

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