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