Saturday, December 31, 2011

brunch new years day

cost is 13 dollars all you can eat not including drinks....
New Years Brunch

Buffet
Tunisian pastry
Tortilla Espanol
Italian scrambled eggs
Enchiladas
Piyaz
Sweets
Rolls
Bacon and sausage
Tuscan pork roast
Roasted salmon with an orange glaze

From the Kitchen
Spicy shrimp
Shrimp marinated in a red pepper salasa and grilled
French toast
Steak and eggs
Mushroom Omelette
B’stilla
North African pastry with chicken

brunch 12/31

Still room for new years champagne dinner call 283-4266 scroll down for info.

Ben Yeddar (middle eastern egg salad)
Cooked eggs chopped and combined with onion, green bell pepper, green chilies, cooked potato, fresh parsley and thyme, lemon, cumin, garlic, and a mayonnaise based sauce served with sourdough bread slices as a platter with tomato coulis, feta cheese, and olives.
7.95

Kefta aux oeuf
Vegetarian meatballs sautéed in oil finished with tomato sauce and two poached eggs. Served with polenta or potatoes.
7.25

Steak and eggs
Jordandal sliced sirloin sautéed with onion and red pepper finished with tomato sauce and two scrambled eggs. Served with polenta or potatoes.
8.25

Shrimp cakes
Shrimp combined with Arborio rice, celery, onion, and leeks to form cakes dusted with bread crumbs and fried served with polenta, piyaz or pan seared potatoes.
7.95

B’Stilla
North African fillo pie with layers of chicken, saffron egg, onion, raisins, and walnuts with a crispy cinnamon egg washed crust. Topped with yogurt sauce
6.95

Enchilades
Tortilla stuffed with cheese, onion, black beans, green bell peppers, seranno chillies, and cilantro topped with a passillia chili salsa. Served with a piyaz salad.
7.95

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

Pastaciatta
A cake like dish of polenta dough layered with spinach, onions, and mushrooms topped with a bechemal sauce Served with with piyaz.
7.65

Tortilla Espanol
Whipped eggs with fried potato, onion, red pepper and feta cheese oven baked served with polenta, piyaz or potatoes.
7.75

Soup of the day 3.50/4.75
Chorba or dad’s bean soup

2 eggs any style with your choice of bacon or sausage Served with pan seared potatoes 7.95
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 30, 2011

dinnner friday dec 30th

Bon Appetit Café
Dinner
Appetizer
Hummus plate 6.95

Second Course
Green salad 5.95
Piyaz salad 6.95
Chorba 4.95
Entrée
Grilled Sirloin
Marinated jordandal farms sirloin steak marinated and grilled topped with a horseradish sauce and served with a pan seared potatoes.
18.95

Bon Appetit Veggie Burger
Vegetarian patty pan browned served on sourdough bread with baby spinach and tomato with side of chips.
13.95

B’Stilla
North African fillo pie with layers of chicken, saffron egg, onion, raisins, and walnuts with a crispy cinnamon egg washed crust. Topped with yogurt sauce.
16.95

Grilled shrimp
Shrimp marinated in oil and fresh lemon grilled and topped with a spicy pepper sauce over risotto.
17.95

Vegetarian fried rice
Saffron rice quick fried with mushrooms, celery, red pepper, and tofu spiced with garlic, ginger, and soya sauce.
17.95

Thursday, December 29, 2011

new years eve full descriptive dinner

Bon Appétit Café
New Years Eve Menu

Appetizer
Tunisian Paté pastry
Shrimp/cheese pastry

Soup
Creamed potato/leek
Tomato fig
Or

Salad
Avocado and strawberry salad

Entrees
Grilled steak with creamy horseradish sauce
Marinated sirloin (jordandal) grilled and topped with a special sauce served with special rice and greens.

Scallops Creole
Pan seared spice rubbed scallops with a savory creole cream sauce served with special rice.

Borek
Spinach, red pepper, feta cheese, and caramelized onion layered with fillo dough and baked golden served with small vegetarian albondigas and yogurt sauce.

Moroccan Tagine
Carrot, peppers, yam, tomato, fig, apricot, raisin, pear, and onion, braised in their own juices with spices (cardamom, cinnamon, coriander, nutmeg) tagine style topped yogurt sauce.
Grilled Salmon
Wild caught coastal Salmon grilled and topped with a currant sauce served with special rice.

Dessert
Homemade ice cream

descriptive of moroccan meal thursday dec 29th

Welcome to Bon Appétit Café’s
“Around the World”
December 29, 2011
Morocco

Appetizer
Hummus plate
Roasted red pepper hummus with bread and feta cheese

Soup
Chorba
A soup of yam, carrots, onion, shredded pear, and peppers in a sweet and spicy puree with a vegetable stock base.
or
Salad
Salade de Carrot
Shredded carrot with orange/lemon dressing.
Fatoush
Pita shreds with tomato and capers

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
Grilled shrimp
Shrimp marinated in oil and fresh lemon grilled and topped with a spicy pepper sauce.
17.95


Moroccan Tagine
Carrot, peppers, yam, tomato, fig, apricot, raisin, pear, and onion, braised in their own juices with spices (cardamom, cinnamon, coriander, nutmeg) tagine style topped yogurt sauce.
17.95


Moroccan Beef
Jordandal beef sirloin cubed and braised in a savory beek stock with onion, raisins, figs, honey and cinnamon
17.95


B’Stilla
North African fillo pie with layers of chicken, saffron egg, onion, raisins, and walnuts with a crispy cinnamon egg washed crust. Topped with yogurt sauce
17.95
Sample plate (combination of two entrees)
$18.00

brunch dec 29th

Bon Appetit Café
Brunch

Bon Appetit BLT
Jorddandal slab bacon, tomato, lettuce, and optional egg on Madison sourdough wheat bread.
Side of potatoes or piyaz.
7.75

Ben Yeddar (middle eastern egg salad)
Cooked eggs chopped and combined with onion, green bell pepper, green chilies, cooked potato, fresh parsley and thyme, lemon, cumin, garlic, and a mayonnaise based sauce served with sourdough bread slices as a platter with sliced tomato, feta cheese, and olives.
7.95

Shrimp cakes
Shrimp combined with Arborio rice, celery, onion, and leeks to form cakes dusted with bread crumbs and fried served with piyaz or pan seared potatoes.
7.95

Cassoulet
A meat laden French holiday casserole with sausage/confit of chicken/bacon/and pork, tomato, onion, white beans topped with a fresh bread crumb crust. 7.95
Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with maple syrup. Served with piyaz or potatoes.
7.75

Pastaciatta
A cake like dish of polenta dough layered with spinach, onions, and mushrooms topped with a bechemal sauce Served with with piyaz.
7.65

Tortilla Espanol
Whipped eggs with fried potato, onion, red pepper and feta cheese oven baked served with piyaz or potatoes.
7.75

Soup of the day 3.50/4.75
Chorba
2 eggs any style with your choice of bacon or sausage Served with pan seared potatoes 7.95
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

Tuesday, December 27, 2011

thursday dec 29th moroccan meal

Hummus plate/chorba/fatoush/b'stilla/moroccan beef/tagine/grilled shrimp 3 course 17.50

new years first notice

December 31st new years 2011: champagne meal with tunisian pate/cheese shrimp tort/strawberry avocado salad/potato leek cream soup/steak au poivre/borek/tagine/scallops creole/dessert smal tartlets 45 dollars...call 283-4266

dinner 27th and 28th december

WE ARE OPEN DEC 31ST BRUNCH AND DINNER ..WE ARE OPEN JAN 1ST BRUNCH ONLY..WE ARE OPEN ALL WEEK DEC 27TH THROUGH DEC 30TH REGULAR HOURS


Appetizer 5.25
Olive Plate
Salmon cakes

Soup/salad 4.95
Tomato fig soup
Green salad
Piyaz salad

Choose from the following entrees:

Roasted Pear Risotto
Roasted pears, green peppers, celery, and onion in a cream sauce finished in Arborio rice
15.95

Pasta
Penne pasta tossed with tofu, onion, and red pepper finished in a roasted red pepper tomato sauce topped with parmesan cheese.
15.95

Bon Appetit Veggie Burger
Vegetarian patty pan browned served on sourdough bread with baby spinach and tomato with side of chips.
13.95

Tabo’s Stir fry
Salmon, carrot, onion, tomato, ginger, and onion quick fried with rice wine vinegar, and soy served with brown rice.
17.95

Sunday, December 25, 2011

xmass brunch 12/25/11

Bon Appetit Café
Brunch


Ben Yeddar (middle eastern egg salad)
Cooked eggs chopped and combined with onion, green bell pepper, green chilies, cooked potato, fresh parsley and thyme, lemon, cumin, garlic, and a mayonnaise based sauce served with sourdough bread slices as a platter with sliced tomato, feta cheese, and olives.
7.95

Shrimp cakes
Shrimp combined with Arborio rice, celery, onion, and leeks to form cakes dusted with bread crumbs and fried served with polenta or pan seared potatoes.
7.95

Cassoulet
A meat laden French holiday casserole with sausage/confit of chicken/bacon/and pork, tomato, onion, white beans topped with a fresh bread crumb crust.
7.95

B’Stilla
North African fillo pie with layers of chicken, saffron egg, onion, raisins, and walnuts with a crispy cinnamon egg washed crust. Topped with yogurt sauce
7.25

Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with maple syrup. Served with spinach or polenta
7.75

Pastaciatta
A cake like dish of polenta dough layered with spinach, onions, and mushrooms topped with a bechemal sauce Served with with piyaz.
7.65

Feijoida
Black beans simmered with tomato, onion, green pepper, and celery finished with a touch of hot sauce (or no). served with rice.
7.25 meat 7.75

Tortilla Espanol
Whipped eggs with fried potato, onion, red pepper and feta cheese oven baked served with polenta or spinach salad.
7.75

Soup of the day 3.50/4.75
Tomato fig
2 eggs any style with your choice of Served with pan seared
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, December 24, 2011

xmas eve brunch 2011

Bon Appetit Café
Brunch


Ben Yeddar (middle eastern egg salad)
Cooked eggs chopped and combined with onion, green bell pepper, green chilies, cooked potato, fresh parsley and thyme, lemon, cumin, garlic, and a mayonnaise based sauce served with sourdough bread slices as a platter with sliced tomato, feta cheese, and olives.
7.95

Shrimp cakes
Shrimp combined with Arborio rice, celery, onion, and leeks to form cakes dusted with bread crumbs and fried served with polenta or pan seared potatoes.
7.95

Breakfast Pizza
Spicy herbed flat bread pastry with roasted vegetables and sausage topped with a marinara sauce and parmesan cheese. Served with piyaz salad.
7.75

Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with maple syrup. Served with spinach or polenta
7.75

Pastaciatta
A cake like dish of polenta dough layered with spinach, onions, and mushrooms topped with a bechemal sauce Served with with piyaz.
7.65

Feijoida
Black beans simmered with tomato, onion, green pepper, and celery finished with a touch of hot sauce (or no). served with rice.
7.25 meat 7.75

Tortilla Espanol
Whipped eggs with fried potato, onion, red pepper and feta cheese oven baked served with polenta or spinach salad.
7.75

Soup of the day 3.50/4.75
Spinach ginger faux asian
2 eggs any style with your choice of Served with pan seared
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 23, 2011

dinner xmas eve 2011

Xmas Eve dinner

Appetizer
Hummus plate 6.95

Second Course
Tomato fig soup 5.95
Green salad 5.95
Piyaz salad 6.95


Entrée

Grilled Sirloin
Marinated jordandal farms sirloin steak marinated and grilled and served with a side of saffron rice
18.95


Bon Appetit Veggie Burger
Vegetarian patty pan browned served on sourdough bread with baby spinach and tomato with side of chips.
13.95

Roasted Pear Risotto
Roasted pears, green peppers, celery, and onion in a cream sauce finished in Arborio rice
16.95


Grilled Salmon
Wild caught sockeye salmon grilled and served with lemon currant sauce
17.95

Cassoulet
A meat laden French holiday casserole with sausage/confit of chicken/bacon/and pork, tomato, onion, white beans topped with a fresh bread crumb crust.

17.95

B’Stilla
North African fillo pie with layers of chicken, saffron egg, onion, raisins, and walnuts with a crispy cinnamon egg washed crust. Topped with yogurt sauce
16.95

Thursday, December 22, 2011

dinner december 22nd

Welcome to Bon Appétit Café’s
“Around the World”
December 22, 2011
Turkish Hoi Polloi

Appetizer
Hummus plate

Soup
Spinach ginger Soup
Or
Piyaz

Choose from the following entrees:
(Dinner price includes the two courses. Dessert not included)
Roasted Pear and Mushroom Rice
Roasted pears, onions, and mushrooms in a parmesan cream sauce finished with arborio rice.
15.95

Ispanak
Spinach stew with onion, tomato, and mushrooms spiced with cumin and lemon topped with yogurt sauce and served with rice pilav.
16.95

Salmon pasta
Salmon sautéed with onion and red peppers finished in a paprika cream sauce tossed with penne pasta.
17.50

Vegetarian Kofte
Vegetarian meatballs (garbanzo, carrot, onion, celery, green pepper, fresh bread crumbs, and spices) pan seared served with a lemon yogurt sauce.. Served with rice pilav.
16.95

Tuesday, December 20, 2011

tuesday and wed dinner 12/20 and 21

Welcome to Bon Appétit Café’s
Tuesday/Wednesday Special
December 20 and 21, 2011


Appetizer 5.25
Olive Plate
Cranberry salsa plate

Soup/salad 4.95
Faux Asian Spinach and ginger Soup
Green salad
Bread salad

Choose from the following entrees:

Roasted Pear Risotto
Roasted pears, green peppers, celery, and onion in a cream sauce finished in Arborio rice
15.95

Black Bean Stew
Black beans green peppers, onions, celery, tomato, and seranno chilies simmered and served with basmati brown rice.
15.95

Pasta
Penne pasta tossed with tofu, onion, and red pepper finished in a roasted red pepper tomato sauce topped with parmesan cheese.
15.95

Mushroom and Eggplant Gratin
An oven baked dish with grilled eggplant and roasted mushrooms on a potato crust with a cheese bread top.
15.95

Tabo’s Stir fry
Salmon, carrot, onion, tomato, ginger, and onion quick fried with rice wine vinegar, and soy served with brown rice.
17.95

Saturday, December 17, 2011

dinner saturday and sunday night 12/17 and 18

Bon Appetit Café
Dinner
Appetizer
Borek 3.95
Cheese/salmon puffs 3.95
Tapanade plate 6.95

Second Course
Green salad 5.95
Bread salad 5.95
Tuscan tomato soup 4.95
Pumpkin soup 4.95

Entrée
Grilled Pork Chops
Marinated jordandal farms pork chops marinated and grilled topped with honey glaze served with a side of pan seared potatoes.
18.95

Bon appetit Veggie Burger
Vegetarian patty pan browned served on sourdough bread with lettuce and tomato with side of browned potatoes.
13.95

Spanish Garbanzo bean Stew
Garbanzos, fried bread, onion, spinach, tomato, and mushrooms. Served with rice
15.95

Seafood Risotto
Shrimp and white fish in a savory broth with vegetables finished with Arborio rice.
16.95

Pork and Clam Stew
Poached little neck clams stewed with potatoes, peppers, carrots and onions topped with roasted pork and red pepper sauce.
13.95

brunch saturday and sunday 12/17 and 18

Bon Appetit Café
Brunch


Bon Appetit BLT
Jorddandal slab bacon, tomato, lettuce, and optional egg on Madison sourdough wheat bread.
Side of potatoes.
7.75

Shrimp Etoufee
Shrimp pan seared with a spicy brown sauce green pepper, onion. Served with rice.
7.95

Albondigas in a red sauce
Vegetarian meatballs in a spicy tomato based sauce served with polenta or potatoes.
7.25

Spanish workers breakfast
Spanish scrambled eggs, Spanish toast, black beans, chips and guacamole
7.95

Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with maple syrup. Served with pan potatoes or polenta
7.75

Pastaciatta
A cake like dish of polenta dough layered with spinach, onions, and mushrooms topped with a bechemal sauce Served with with potatoes or polenta.
7.65

Kimya (middle eastern chili)
Jordandal ground sirloin seared and simmered with tomato, onion, red and green pepper, and celery finished with a touch of spicy red sauce. served with potatoes or polenta.
7.25

Soup of the day 3.50/4.75
Pmpkin soup/tuscan tomato soup
2 eggs any style with your choice of Served with pan seared potato 7.50 with 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

Thursday, December 15, 2011

friday 12/16 holiday meal

see previous post for wine and pricing

Bon Appetit Café
Holiday Wine dinner

Tapas

Cheese Paté /Tapanade
Tortilla Espanol
Coc en pimento
Sourdough bread with roasted veg. and shaved cheese
Börek /Garlic shrimp
Avocado dip with corn chips

Salad
Green salad or Bread salad
or
Soups
Tomato or Pumpkin

Little Stews
Espinacas con Garbanzos
Spinach pan sautéed with garbanzo beans, vegetables, and a garlic/bread spiced with cumin and lemon.

Kimya
Jordandal Ground sirloin sautéed and simmered with carrot, green and red pepper, onion, and tomato spiced with cumin, garlic, cinnamon, and hot pepper .

Pork and Clam Stew
Clams simmered with potato, onion, red pepper, celery, and cilantro topped with shredded pork and roasted red pepper sauce.

Risotto
Shrimp, white fish, and clams simmered with onion, red pepper, celery, and tomato finished with Arborio rice.

friday holiday wine dinner tapas 12/16

A mix of italian and spanish wines for the holidays:
the mael is a tapas menu mix and match..meal and wine 30 dollars/meal only 22
Bon Appétit: Holiday dinner, Friday, December 16, 2011

NV Cristalino Cava Brut, Catalonia, Spain #/bottles, $ amount
This fine Spanish sparkling wine is made using the Traditional Method, in which the secondary fermentation producing a sparkling wine's bubbles occurs in the bottle. Its fresh, toasty nose, beautiful citrus, green apple and mineral flavors, supple, lively mouth-feel, and clean, crisp finish make it the ultimate celebratory wine. Enjoy it on its own and with caviar, sushi, seafood, fried foods and Asian dishes.
One bottle: $12

12-bottle case (mix and match of all 5 wines): $10
2008 Antano Rioja Crianza, Aragon, Spain #/bottles, $ amount
Bodegas Antaño is located in the historic and picturesque town of Briones, in the Rioja Alta subdivision of Rioja region. It is bordered on the north by the town of San Vincente de Sonsierra and on the south by the towns of Ollauri and San Asensio. To the east are the towns of Cenicero and Elciego and on the west, it is adjacent to the town of Haro. The wine: 80% Tempranillo, 10% Garnacha, 5% Mazuelo, 5% Graciano, all spending 12 months in American oak before bottling. Our Crianza is ruby red in color with ripe fruit aromas of plum and cherry. In the mouth, it has fresh raspberry integrated with spicy oak and vanilla flavors. A great match for roasted chicken, grilled meats and various stews.
One bottle: $12
12-bottle case (mix and match of all 5 wines): $9

2009 Li Veli Primitivo, Puglia, Italy #/bottles, $ amount
A wine made from 100% Primitivo from the heel of the boot of Italy, the Puglia region. Made by the father and 2-son winemaking team, while this winery has only been around for 15 years, winemaking in Puglia goes back over 2,000 years to the 7th century B.C. The wine: Vinification on the skins in steel vats followed by temprature-controlled. Aged six months in steel. A forward and intense nose opens to aromas of red fruit, notably cherry, accented by notes of cinnamon and nutmet. Full, powerful, and smooth on the palate, with a long finish and a balanced acidity. And in case you have heard, Primitivo is a cousin to Zinfandel, but not one in the same.
One bottle: $20

12-bottle case (mix and match of all 5 wines): $15
2007 Le Corti Chianti Classico, Tuscany, Italy #/bottles, $ amount
The Le Corti estate has been active in the Chianti Classico region on Tuscany for over eight centuries. And while the Corsini family has been the owner of the estate only for the past 15 years, their history in Tuscany dates back even further: the oldest records show the Corsini active in Florence, along with the Medici family, in the banking and military sectors. In fact one of the Corsini’s was pope in the early 1700s. About the wine: Sangiovese 95%, Canaiolo e Colorino 5%. The wine ages in cement vats for 12 month, part in large wood cask. It exhibits attractive floral red fruits, smoke, tobacco and subtle earthiness. This pleasant, easygoing Chianti Classico should continue to drink nicely for the next few years

thursday night dinner 12/15

Dave Stoler jazz piano after 7:30 tonight

Bon Appetit Café
Tapas Night

Tapas
Cheese Paté 6.75 (2)
Salmon Paté 7.25 (2)
Albondigas (veg) 4.50 (3)
Tapanade 4.75
Tortilla Espanol 6.75 (2)
Coc en pimento 7.25
Flat bread with roasted veg. and shaved cheese
Börek 7.25 (2)

Salad
Green salad 4.75
Bread salad 5.95
Soups
Tomato 4.50
Pumpkin 4.50

Little Stews 10.00
Espinacas con Garbanzos
Spinach pan sautéed with garbanzo beans, vegetables, and a garlic/bread paste spiced with cumin and lemon.

Kimya
Jordandal Ground sirloin sautéed and simmered with carrot, green and red pepper, onion, and tomato spiced with cumin, garlic, cinnamon, and hot pepper .

Pork and Clam Stew
Clams simmered with potato, onion, red pepper, celery, and cilantro topped with shredded pork and roasted red pepper sauce.

Tuesday, December 13, 2011

dinner tuesday and wednesday 12/13-14

Welcome to Bon Appétit Café’s
Tuesday/Wednesday Special
December 13 and 14, 2011


Appetizer 5.25
Olive Plate
Cranberry salsa plate
Salmon cakes
Cabbage Roll

Soup/salad 4.95
Pumpkin Soup
Tuscan Tomato soup
Green salad
Caesar salad

Choose from the following entrees:

Pastaciatta
A cake like dish made from polenta dough with a stuffing of caramelized onions, carrots, red and green peppers. and tomato with bechemal sauce.
15.95

Ispanak
Spinach stew with onion, tomato, and mushrooms spiced with cumin and lemon topped with yogurt sauce and served with basmati brown rice.
15.95

Pasta
Penne pasta tossed with tomato, onion, red and green pepper, and celery finished with a touch of cream.
15.95

Mushroom and Eggplant Gratin
An oven baked dish with grilled eggplant and roasted mushrooms on a potato crust with a cheese bread top.
15.95

Halaszle
Catfish stew with onion, tomato, and fish stock with paprika and parsley
10.95

Saturday, December 10, 2011

dinner saturday 12/10

Bon Appetit Café
Dinner
Appetizer
Savory Bread 3.95
Salmon cakes 7.25
Olive plate 6.95

Second Course
Green salad 5.95
Arugula salad 5.95
Caesar salad 5.95
Dad’s Bean Soup 4.95
Tuscan tomato soup 4.95
Pumpkin soup 4.95

Entrée
Grilled Pork Chops
Marinated jordandal farms pork chops marinated and grilled topped with honey glaze served with a side of pan seared potatoes.
18.95

Albondigas
Jordandal ground sirloin meatballs browned and finished in a spicy green salsa served with rice.
15.95

Shrimp Etoufee
Shrimp in a brown gravy with green peppers, onion, celery, and onion served over polenta
17.95

Hungarian Cabbage rolls
Vegetarian cabbage rolls in a tomato stock with sauerkraut side of Hungarian pasta salad.
15.95

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

Halaszle
Catfish stew with onion, tomato, and fish stock with paprika and parsley
12.95

brunch sat and sun 10th and 11th

Bon Appetit Café
Brunch

Bon Appetit BLT
Jorddandal slab bacon, tomato, lettuce, and optional egg on Madison sourdough wheat bread.
Side of potatoes.
7.75

Cajun Hash
Jorddandal ground sirloin and ham sautéed with peppers, onion, and potatoes then tossed with whipped eggs and Cajun spices.
Side of potatoes or polenta.
7.75

Pastry Plate
Savory bread puff (topped with tomato, eggplant, cheese, and caramelized onion) also potato puff with cheese served with an arugula salad.
7.65

Hungarian catfish stew
Cat fish simmered with green peppers and red peppers, onion, tomato, leeks, and paprika . Served with bread.
7.95

Panquecas
Brazilian crepes stuffed with pears and topped with Crème Fraiche. Served with potatoes or polenta
7.65

Hungarian Scrambled eggs
Whipped eggs with grated parmesan cheese and Hungarian lescó (red pepper sauce) pan sautéed served with polenta or potatoes.
7.75

Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with maple syrup. Served with pan potatoes or polenta
7.75

Pastaciatta
A cake like dish of polenta dough layered with tomato, carrot, onion, celery, and mushrooms topped with a bechemal sauce Served with with potatoes or polenta.
7.65

Soup of the day 3.50/4.75
Dad’s Bean Soup/pumpkin soup/tuscan tomato soup
2 eggs any style with your choice of Served with pan seared potato 7.50 with 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

Thursday, December 8, 2011

special fridays 12/9 and 12/16

Bon Appetit cafe will be sponsoring two wine related meals on consecutive fridays.

Friday 12/9 will have an all you can eat buffet: green meatballs, savory chicken wings, shrimp with romulade, tortilla espanol, orange roasted wild caught salmon and more plus Argentinian wine..20 dollars per person.

Friday 12/16 Spanish tapas party with a full Spanish wine tasting...30 dollars per person (menu TBD)

Please join us

thursday around the world hungary 12/8

Welcome to Bon Appétit Café’s
“Around the World”
December 8, 2011
Hungary
From Sandor and Marika cook book
Jó étvágyat
Appetizer
Lecsó with polenta cake

Soup
Hungarian Pumpkin
Or
Tomato salad

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

Halaszle
Catfish stew with onion, tomato, and fish stock with paprika and parsley
15.95

Paprikás Tofu a la Marika
Hard tofu simmered in a sour cream and paprika sauce with tomato and red pepper served with brown rice.
14.95

Cabbage roll Szablocs
Vegetarian stuffed cabbage leaves (green pepper, onion, rice, and cheese) in tomato stock topped with sauerkraut and shredded cabbage with sour cream.
16.95

Hungarian Macaroni
Chicken, mushrooms, green peppers, tomato, and onion in paprika sauce with grated cheese combined with cooked pasta
15.95

Ciģanypecsenye (Gypsy roast)
Jordandal pork chop fried and finished in an onion sauce with jordandal slab bacon served with mashed potatoes.
17.95

Tuesday, December 6, 2011

tuesday and wednesday dinner 12/6 and 7

Welcome to Bon Appétit Café’s
Tuesday/Wednesday Special
December 6 and 7, 2011


Appetizer 5.25
Olive Plate
Cranberry salsa plate
Salmon Mousse plate

Soup/salad 4.95
Dad’s Bean Soup
Tuscan Tomato soup
Green salad
Caesar salad

Choose from the following entrees:

Pastaciatta
A cake like dish made from polenta dough with a stuffing of caramelized onions, carrots, red and green peppers. and tomato with bechemal sauce.
15.95

Ispanak
Spinach stew with onion, tomato, and mushrooms spiced with cumin and lemon topped with yogurt sauce and served with basmati brown rice.
15.95

Pasta a la Norma
A red sauce with eggplant, onion, green pepper, tomato, and red wine tossed with penne pasta topped with parmesan.
15.95

Lamb Tagine
Joprdandal lamb simmered tagine style with pear, onion, tomato, carrot, and middle eastern spices served in tagine with yogurt sauce and brown rice.
15.95

Saturday, December 3, 2011

brunch sat and sun 12/3 and 4

Bon Appetit Café
Brunch

Bon Appetit BLT
Jorddandal slab bacon, tomato, lettuce, and optional egg on Madison sourdough wheat bread.
Side of potatoes.
7.75

Cajun Hash
Jorddandal ground sirloin and ham sautéed with peppers, onion, and potatoes then tossed with whipped eggs and Cajun spices.
Side of potatoes or polenta.
7.75

Ben Yeddar (middle eastern egg salad)
Cooked eggs chopped and combined with onion, green bell pepper, green chilies, cooked potato, fresh parsley and thyme, lemon, cumin, garlic, and a mayonnaise based sauce served with sourdough bread slices as a platter with sliced tomato, feta cheese, and olives.
7.95

Shrimp and Catfish Jambalya
Cat fish, and shrimp with simmered with green peppers, onion, tomato, leeks, and celery in a red sauce finished with rice and Cajun herbs.
7.95

Panquecas
Brazilian crepes stuffed with Peaches and topped with Crème Fraiche. Served with potatoes or polenta
7.65

Italian Scrambled eggs
Whipped eggs with grated parmesan, sour cream, garlic, and oregano pan sautéed served with polenta or potatoes.
7.75

Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with maple syrup. Served with pan potatoes or polenta
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 with potatoes or polenta.
7.65

Soup of the day 3.50/4.75
Dad’s Bean Soup
2 eggs any style with your choice of Served with pan seared potato 7.50 with 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 2, 2011

dinner fri/sat dec 2nd and 3rd

Bon Appetit Café
Dinner
Appetizer
Sampler plate 6.95

Second Course
Green salad 5.95
Caesar salad 5.95
Dad’s Bean Soup 4.95

Entrée
Grilled Pork Chops
Marinated jordandal farms pork chops marinated and grilled with a side of mashed potatoes.
18.95

Braised Chicken wings
Jordandal chicken wings spiced and braised served with a roumalade sauce and mashed potatoes.
15.95

Pasta
Mushrooms, onion, and leeks in a spicy curry cream sauce over penne pasta.
13.95 or with chicken 17.95

Catfish
Catfish filet spiced rubbed and pan seared topped with a dill cream sauce. served with brown basmati rice and vegetable.
18.95

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

Thursday, December 1, 2011

dec 1st dinner soul picnic

Welcome to Bon Appétit Café’s
“Around the World”
December 1, 2011
Stone Soul Picnic

First Course
Corn bread
Soup
Dad’s bean soup

Or
Salad
Coleslaw

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

Catfish
Catfish spice rubbed and pan seared served topped with a dill cream sauce side of Yukon gold mashed potatoes.
15.95

Spicy Chicken Wings
Spice rubbed Jordandal chicken wings fried in colivita oil served with a spicy roumalade dip and Yukon gold mashed potatoes
15.95

Curry Pasta
Mushrooms, onion, red peppers in a curry cream sauce tossed with penne pasta.
15.95 with chicken 17.95

Tuesday, November 29, 2011

tuesday dinner 11/29

Welcome to Bon Appétit Café’s
Tuesday Special
November 29, 2011


Appetizer 5.25
Sampler Plate

Soup/salad 4.95
Dad’s Bean Soup
Cranberry Apricot Salad
Green salad

Choose from the following entrees:

Pastaciatta
A cake like dish made from polenta dough with a stuffing of caramelized onions and pears, wilted spinach and bechemal sauce.
15.95

Grilled Salmon
Wild caught Pacific coastal coho salmon spiced, grilled and served with a lemon currant sauce.. Served with mashed potatoes
17.95

Pasta
Mushrooms, onion, and red pappers spiced with paprika, white wine, chilies, and cream tossed with penne pasta.
14.95

Shrimp and Catfish Jambalya
Cat fish, and shrimp with simmered with green peppers, onion, tomato, leeks, and celery in a red sauce finished with rice and Cajun herbs.
15.95

Saturday, November 26, 2011

dinner sat 11/26/11

Bon Appetit Café
Dinner
Appetizer
Sampler plate 6.95

Second Course
Green salad 5.95
Cranberry/apricot/raspberry vinaigrette salad 6.95
Cajun Corn Chowder 4.95

Entrée
Grilled Lamb Chops
Marinated jordandal farms Lamb chops marinated and grilled with a side of green beans and rice.

18.95
Roasted Chicken Breast
Jordandal chicken marinated and honey roasted with a side of special mashed potatoes and green beans.
16.95

Bourak
Roasted vegetables layered with feta, potatoes, pears, and fillo dough topped with yogurt sauce.
16.95

Hungarian Seafood Stew
Salmon, Whitefish, clams, mussels, and shrimp in a savory stock with onion, peppers, celery, paprika, garlic, lemon, and tomato.
15.95

Pasta
Mushrooms, onion, and leeks in a white wine cream sauce over penne pasta.
13.95 or with shrimp 17.95

Grilled Salmon
Wild caught coastal salmon spiced rubbed and grilled topped with orange ginger sauce. served with special mashed potato and vegetable.
18.95

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

saturday/sunday brunch 11/26 and 27

Bon Appetit Café
Brunch

Bon Appetit BLT
Jorddandal slab bacon, tomato, lettuce, and optional egg on Madison sourdough wheat bread.
Side of potatoes.
7.75

Ben Yeddar (middle eastern egg salad)
Cooked eggs chopped and combined with onion, green bell pepper, green chilies, cooked potato, fresh parsley and thyme, lemon, cumin, garlic, and a mayonnaise based sauce served with sourdough bread slices as a platter with sliced tomato, feta cheese, and olives.
7.95

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

Panquecas
Brazilian crepes stuffed with Peaches and topped with Crème Fraiche. Served with potatoes or polenta
7.65

Italian Scrambled eggs
Whipped eggs with grated parmesan, sour cream, garlic, and oregano pan sautéed served with rosemary garlic polenta or potatoes.
7.75

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

Tortilla Espanol
Whipped eggs with fried potato, onion, red pepper and feta cheese pan sautéed served with polenta or
pan seared potatoes.
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 with potatoes or polenta.
7.65

Soup of the day 3.50/4.75
Cajun Corn Chowder

2 eggs any style with your choice of Served with pan seared potato 7.50 with 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

Tuesday, November 22, 2011

thanksgiving dinner

Dinner on thursday is 20 dollars per person including dessert. we will be closed friday and open regular hours the rest of the weekend..happy holidays!!

Thanksgiving dinner

1st Course
Dad’s Parker House Rolls

2nd Course

Cajun Corn Chowder
Or
Special Salad

Entrée
Grilled Lamb Chops
Marinated jordandal farms Lamb chops marinated and grilled with a side of green beans in a special sauce.

Roasted stuffed Chicken Breast
Jordandal chicken corn bread stuffing side of mashed potatoes.

Bourak
Roasted vegetables layered with feta, potatoes,pears, and fillo dough topped with egg wash

Grilled Salmon
Wild caught salmon grilled and served with lemon currant sauce
Side of rice.

Hungarian Seafood Stew
Salmon, Whitefish, clams, mussels, and shrimp in a savory stock with onion, peppers, celery, paprika, garlic, lemon, and tomato

Pasta
Mushrooms, onion, and leeks in a white wine cream sauce over penne pasta.

Ispanak
Spinach stew with onion, tomato, and mushrooms spiced with cumin and lemon topped with yogurt sauce and served with basmati brown rice.

Thursday, November 17, 2011

brunch thursday and friday 11/17-18

Sandwich
Bon Appetit BLT
Jorddandal slab bacon, tomato, lettuce, and optional egg on Madison sourdough wheat bread.
7.95

Grilled Salmon
Wild caught Pacific coastal coho salmon spiced, grilled and served with a lemon currant sauce on pita bread with lettuce and red onion.
8.25

Seafood cakes
Pacific coast wild caught salmon and shrimp poached and combined with celery, onion, cilantro, lemon zest, and spiced bread crumbs into cakes sautéed in oil and topped with an aioli sauce. Served with potatoes or polenta.
7.95

Black bean chili with beef
Vegetarian dish with vegetables (onion, green and red pepper, green tomato, and red tomato) and black beans cooked in a savory sauce with basmati rice.
6.95

Ispanak
Spinach stew with onion, tomato, and mushrooms spiced with cumin and lemon topped with yogurt sauce and served with basmati brown rice.
7.25

Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with maple syrup. Served with pan fried potato or polenta
7.50

Italian Scrambled eggs
Whipped eggs with grated parmesan, sour cream, garlic, and oregano pan sautéed served with polenta or
Pan seared potatoes.
7.75

Tortilla Espanol
Whipped eggs with fried potato, onion, red pepper and feta cheese pan sautéed served with polenta or
pan seared potatoes.
7.75

Enchiladas
Beef, avocado, and cheese stuffed rolled corn tortilla dipped in a spicy ancho/tomato salsa. Served with Served with salad.
7.25

Soup of the day 3.50/4.75
Harira
2 eggs any style with your choice of Served with pan seared potato 7.50 with 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 16, 2011

wine tasting friday night 11/18

Wines listed below with spanish food (see spanish meal above for example) 30 dollars or dinner only 22 dollars.

Greg,
Looking forward to a great dinner and great wines on Friday night.
NV Cristalino Cava BrutThis fine Spanish sparkling wine is made using the Traditional Method, in which the secondary fermentation producing a sparkling wine's bubbles occurs in the bottle. Its fresh, toasty nose, beautiful citrus, green apple and mineral flavors, supple, lively mouth-feel, and clean, crisp finish make it the ultimate celebratory wine. Enjoy it on its own and with caviar, sushi, seafood, fried foods and Asian dishes.

2010 Salneval Albarino 100% Albarino. Light straw in color, the nose of this Albariño is seductive with honey, pear and tropical fruit and a slight mineral component. It is racy and zesty with citrus and floral flavors in the mouth, yet is round and soft at the same time. It matches perfectly with fresh seafood and shellfish; is an ideal accompaniment to salty, spicy Asian cuisine; and is also great on its own as a cocktail wine.

2009 Conde de Valdemar TempranilloMade from 100% Tempranillo grapes grown in the family’s vineyards in Rioja Alta. This wine is made by the ancient local tradition of whole berry fermentation (a form of carbonic maceration) where whole clusters of grapes are hand carried to small vats. This results in an intensely fruit driven wine that is rich, round, and well-balanced. It has a very dark, yet bright violet color with a nose of blackberries and red currants. In the mouth it is full bodied and explosive with berry flavors.

2006 Conde de Valdemar Rioja Crianza90% Tempranillo, 10% Mazuelo aged for 15 months in American Oak Barrel. The Crianza is ruby red in color with ripe fruit aromas of plum and cherry. In the mouth, it has fresh raspberry integrated with spicy oak and vanilla flavors. A great match for roasted chicken, grilled meats and various stews.

2004 Conde de Valdemar Rioja Reserva90% Tempranillo, 10% Mazuelo, aged for 18 months in French and American oak. Bright cherry color with sweet vanilla, cedar and spice on the nose. Rich and mouth filling, this outstanding Reserva is balanced by excellent acidity, medium tannins and a long silky finish. A great match for roasted meats, grilled game and medium cheeses. Michael

dinner thursday night 11/17

dinner wednesday same as tuesday...
Welcome to Bon Appétit Café’s
“Around the World”
November 17, 2011
Spain

Appetizer
tapas

Soup
Tomato fig
Or
Ensalada Rusa

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

Bon Appetit Paella
Mussels, Clams, white fish, and shrimp with green peas, onion, leeks, and celery in a fish stock with saffron, and rice.
18.95

Spanish style Lamb Chop
Jordandal pork lamb chop marinated with fresh thyme, olive oil, white wine, and garlic grilled and topped with aioli. Served with papas rojas.
18.95

Coc en Primentó
Spinach pizza with roasted vegetables (red pepper, onion, tomato), olives and hard cooked egg.
13.95

Valencia Gypsy Stew
A hardy stew with green and red pepper, onion, carrot, potato, yam, red lentils, and white beans in a savory stock with cilantro and paprika sauce.
15.95

Tuesday, November 15, 2011

tuesday dinner 11/15

Sorry vegetarians we added some nonvegetarian dishes to please the masses.

Welcome to Bon Appétit Café’s
Tuesday Special
November 15, 2011


Appetizer 5.25
Sampler Plate

Soup/salad 4.95
Harrira
Green salad

Choose from the following entrees:

Enchiladas
Beef, avocado, and cheese stuffed rolled corn tortilla dipped in a spicy ancho/tomato salsa. Served with Served with salad.
9.25

Black bean chili with beef
Jordandal ground beef pan browned and simmered with black beans, green and red tomatoes, green and red bell peppers, onion, fresh herbs, and spices. Served with basmati brown rice.
15.95 vegetarian 13.95

Ispanak
Spinach stew with onion, tomato, and mushrooms spiced with cumin and lemon topped with yogurt sauce and served with basmati brown rice.
16.95

Grilled Salmon
Wild caught Pacific coastal coho salmon spiced, grilled and served with a lemon currant sauce.. Served with basmati brown rice
17.95

Saturday, November 12, 2011

sat and sun brunch 11/12-13

Sandwich
Bon Appetit BLT
Jorddandal slab bacon, tomato, lettuce, and optional egg on Madison sourdough wheat bread.
7.95

Ben Yeddar (middle eastern egg salad)
Cooked eggs chopped and combined with onion, green bell pepper, green chilies, cooked potato, fresh parsley and thyme, lemon, cumin, garlic, and a mayonnaise based sauce served on lettuce with pita slices, olives, feta, and tomato.
7.95

Seafood cakes
Pacific coast wild caught salmon and shrimp poached and combined with celery, onion, cilantro, lemon zest, and spiced bread crumbs into cakes sautéed in oil and topped with an aioli sauce. Served with potatoes or polenta.
7.95

Chilaquiles Verde
Two eggs poached in a spicy green salsa over homemade tortilla chips. Topped with feta cheese and sour cream. Served with with salad.
7.65

Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with maple syrup. Served with pan fried potato or polenta
7.50

Italian Scrambled eggs
Whipped eggs with grated parmesan, sour cream, garlic, and oregano pan sautéed served with polenta or
Pan seared potatoes.
7.75

Tortilla Espanol
Whipped eggs with fried potato, onion, red pepper and feta cheese pan sautéed served with polenta or
pan seared potatoes.
7.75

Enchiladas
Beef, avocado, and cheese stuffed rolled corn tortilla dipped in a spicy ancho/tomato salsa. Served with Served with salad.
7.25

Fillo Triangles
Fillo triangles stuffed with spinach, onion, and feta cheese baked in the oven til golden served garlic potatoes or polenta.
7.75

Soup of the day 3.50/4.75
Harira
2 eggs any style with your choice of Served with pan seared potato 7.50 with 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 11, 2011

dinner friday night 11/11/11

Bon Appetit Café
Dinner
Appetizer
Olive plate 6.95
Cheese plate 5.25

Second Course
Strawberry avocado salad 5.95
Panzanella salad 5.25
Marinated croutons/tomato/cucumber/greens
Harira soup 4.95

Entrée
Shrimp Piri piri
Large shrimp, carrot, red and green pepper, and onion sautéed and finished in a spicy paprika sauce served with brown basmati rice.
17.95


Tagine
Squash, yam, carrots, onion, red and green bell pepper with pear, tomato, apricot, and raisin spiced with coriander, cinnamon, orange, and fresh mint roasted tagine style topped with yogurt sauce served with couscous.
15.95


Moussaka
Eggplant grilled and layered with a ground beef tomato sauce with fresh herbs topped with fresh bread crumbs and a bechemal sauce baked golden.
15.95


Tilapia with a green salsa
Tilapia batter dipped and fried topped with a piquant green salsa side of pan seared garlic potatoes.
16.95


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

Thursday, November 10, 2011

thursday dinner 11/10 morocco

November 10, 2011
Morocco

Appetizer
Baba Ganoush

Soup
Harira
A soup of, 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
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.
16.95
Moroccan Beef
Jordandal beef sirloin cubed and braised in a savory beek stock with onion, raisins, figs, honey and cinnamon
16.95
Sample plate (combination of two entrees)
$18.00

Tuesday, November 8, 2011

dinner tuesday night 11/8

Welcome to Bon Appétit Café’s
Tuesday Special
November 8, 2011


Appetizer 5.25
Sampler Plate

Soup/salad 4.95
White onion soup
Panzanella salad

Choose from the following entrees:

Panquecas
Brazilian Crepe stuffed with caramelized onion and roasted butternut squash topped with honey.
8.95

Late Fall Stew
Zucchini, green tomato, carrots and carrot puree, green and red bell peppers, onion, black beans, fresh herbs, and spices. Served with brown rice.
15.95

Tabo’s Stir fry
Broccoli, carrot, onion, tofu, ginger, and onion quick fried with sesame and soy served with brown rice.
13.95

Auberge au Grille
Marinated eggplant grilled and topped with a tomato/mushroom sauce topped with shaved cheese.
9.95

Sunday, November 6, 2011

fat sunday menu 11/6/11

Bon Appetit Café
Fat Sunday

Appetizer
Sampler plate6.95
(olive paté/eggplant paté/mushroom paté)
shrimp toast 3.25

Second Course
Panzanella salad 5.25
Marinated croutons/tomato/cucumber/greens
White onion soup 4.95

Entrée
Balckened Scallops/Salmon
Large sea scallops/wild caught coastal salmon spiced rubbed pan seared topped with a piquant creole aioli sauce served with grilled zucchini.
17.95


Eggplant with red sauce
Breaded spiced eggplant fried in colovita oil finished with a mushroom tomato sauce with fresh herbs.
15.95


Cajun Meatloaf
Prepared jordandal ground sirloin meat loaf served with cheese polenta and mashed carrots.
14.95


Chicken and Shrimp Jambalaya
Jordandal chicken and large shrimp sautéed with Cajun sausage, green tomato, green pepper, hot chili sauce, onion, and Cajun spices finished in a tomato stock with brown rice..
15.95

Friday, November 4, 2011

dinner fri and sat 11/4-5

Bon Appetit Café
Dinner
Appetizer
Sampler plate6.95
(olive paté/eggplant paté/mushroom paté)
shrimp toast 3.25

Second Course
Arugula salad 5.95
Arugula with poached pear/blue cheese/fresh raspberry dressing
Panzanella salad 5.25
Marinated croutons/tomato/cucumber/greens
White onion soup 4.95

Entrée
Creole Scallops
Large sea scallops spiced rubbed pan seared finished in a piquant Creole cream sauce served with grilled zucchini.
17.95


Tagine Verde
Carrots, onion, red and green bell pepper with pear, tomato and broccoli spiced with ginger and mint roasted tagine style topped with yogurt sauce served with basmati brown rice.
15.95


Eggplant with red sauce
Breaded spiced eggplant fried in colovita oil finished with a mushroom tomato sauce with fresh herbs.
15.95

Pork Roast au Jus
Prepared jordandal Pork slow roasted with white wine and served in a savory au jus served with pan done potato and sweet corn.
16.95


Chicken Salad
Jordandal chicken breast marinated roasted and served over greens with walnuts, poached butternut squash, red onion, and a savory dressing.
12.95

Thursday, November 3, 2011

thursday dinner 11/3 french

Welcome to Bon Appétit Café’s
“Around the World”
November 3, 2011
French

Appetizer
Paté plate
Prepared Cheese/mushroom paté/ /olive paté

Soup
White onion

Or

Salad
Green salad

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

Couquille St Jacques
Pan seared spicew rubbed scallops in a white wine sauce.
17.95

Auberge Provencal
Eggplant breaded and lightly fried with tomato, basil, and mushrooms.
13.95

French Roasted Pork
Jordandal Pork shoulder spiced and oven roasted topped with Dijon mustard glaze.
16.95

Poulet au Riz
Chicken pan fried and simmered with onion, garlic, and peppers in a creamy white wine sauce tossed with basmati brown rice.
15.95

brunch thursday 11/3

Bon Appetit Café
Brunch

Coq Monsieur
Jorddandal ham and gorgonzola cheese on Madison sourdough wheat bread pan toasted.
Side of pan seared potato.
7.75
Cajun Meatloaf Sandwich
Jorddandal ground sirloin combined with Cajun spices slow roast served on a Madison sourdough wheat bread with lettuce and tomato.
Side of pan seared potato.
7.75
Mediterranean Seafood Stew
Shrimp, sea prawns, king salmon, and little neck clams in a savory broth with carrots, red and green pepper, onion, tomato, and potatoes served with bread.
7.25
Huevos Pueblanos
Two eggs poached in a spicy red salsa served with a green salad and chips.
7.75
Ben Yeddar (middle eastern egg salad)
Cooked eggs chopped and combined with onion, green bell pepper, green chilies, cooked potato, fresh parsley and thyme, lemon, cumin, garlic, and a mayonnaise based sauce served with pita bread slices as a platter with sliced tomato, feta cheese, and olives.
7.95
Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with fried pear and maple syrup. Served with potatoes or polenta
7.50
Black bean chili
Vegetarian dish with vegetables (onion, green and red pepper, green tomato, and red tomato) and black beans cooked in a savory sauce with basmati rice.
7.25 with Cajun sausage 7.95

White onion soup3.75/4.95

Two eggs any style 7.50 with sausage or bacon 7.95
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 2, 2011

heather's wednesday touch of soul

Bon Appetit Café
Wednesday dinner
A Touch of Soul

Appetizer
Smoked Lox with side 6.95
shrimp toast 7.25

Second Course
Arugula salad 6.25
Arugula with poached pear/blue cheese/fresh raspberry dressing
White onion soup 4.95

Entrée
Blackened Salmon
Wild caught coastal salmon spiced rubbed and pan seared topped with lemon served with herbed potato and vegetable.
18.95

Fried Eggplant
Marinated eggplant dipped and breaded fried and served with side of sweet corn.
13.95

Heather’s Cajun Meatloaf
Jordandal ground sirloin in a spicy oven roasted loaf served with side vegetable
16.95

Pan Seared Chicken
Jordandal Pork chicken breast marinated pan seared and served with a special gravy and mashed carrots.
16.95

Special dessert
Heather’s Key Lime Pie
7.50

Tuesday, November 1, 2011

tuesday dinner 11/1/11

Welcome to Bon Appétit Café’s
Tuesday Special
November 1, 2011


Appetizer 5.25
Sampler Plate

Soup/salad 4.95
Cajun corn chowder
Panzanella salad

Choose from the following entrees:

Spinach Pie
Fillo wrapped spinach, onion, feta, and tofu spiced with garlic and mint. Served with brown rice and yogurt sauce.
15.95

Black bean chili
Black beans simmered with green and red tomatoes, green and red bell peppers, onion, fresh herbs, and spices. Served with brown rice.
15.95

Butternut squash stew
Butternut squash simmered in a coconut milk/peanut sauce with tomato and red pepper served over grilled zucchini.
13.95

Tunisian Tagine
Tomato, squash, peas, peppers, onion, feta, whipped eggs, bread crumbs, and spices baked in a tagine served with yogurt sauce.
15.95

Friday, October 28, 2011

dinner fri and sat 10/28 and 29

Bon Appetit Café
Dinner
Appetizer
Sampler plate6.95
(shrimp dip/feta sundried tomato/herbed cream cheese with pita chips)
Olive plate 5.25
Second Course
Arugula salad 5.95
Arugula with poached pear/blue cheese/fresh raspberry dressing
Black bean salad 5.25
Cajun corn chowder4.95
Asian Vegetable soup 4.95

Entrée
Grilled Salmon
Wild caught King salmon spiced rubbed grilled topped with an aioli served with basmati rice and broccoli spear with cheese sauce.
18.95

Irish Shepards Pie
Traditional vegetable potato pie served with side vegetable broccoli spear with cheese sauce.
12.95

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

Butternut Squash PNut Stew
Butternut squash, onion and red pepper simmer in a peanut coconut milk sauce topped with grilled zucchini.
15.95

Albondigas
Prepared jordandal ground sirloin meatballs in a savory tomato sauce served over gorgonzola infused polenta.
16.95

Wednesday, October 26, 2011

wednesday dinner

Bon Appetit Café Wednesday Special Dinner Menu

Moroccan Olive plate 5.75
Baba Ganoush plate 5.95
Asian Vegetable soup5.95
Cajun Corn Chowder 5.25
Caesar salad 4.95
Black Bean salad 4.95

Ispanak
Spinach stew with onion, tomato, and mushrooms spiced with cumin and lemon topped with yogurt sauce and served with basmatirice pilav.
15.95

Pastaciatta
Oven baked, layered dish with a polenta/ bread crumb/parmesan dough (with egg) layered with organic shitake mushrooms, caramelized onion, zucchini, and gorgonzola bechemal sauce topped with roasted walnuts and cheese
15.95

Red Beans and rice
Vegetarian dish with vegetables (onion, green, carrot, and tomato) and red beans cooked in a savory sauce with basmati rice.
14.95 sausage 15.95

Tunisian Tagine
Tomato, squash, peas, peppers, onion, feta, whipped eggs, bread crumbs, and spices baked in a tagine served with yogurt sauce.
15.95

Salmon Cakes
Pan seared salmon and vegetable cakes topped with aioli sauce. Served with basmati rice.
13.95

Tuesday, October 25, 2011

dinner 10/25/11

Welcome to Bon Appétit Café’s
Tuesday Special
October 25, 2011


Appetizer 5.25
Moroccan Olives/feta/pita bread
Baba Ganoush plate

Soup/salad 4.95
Asian vegetable
Cajun corn chowder
Black bean salad
Caesar salad

Choose from the following entrees:
(Dinner price includes the first three courses. Dessert not included)
Ispanak
Spinach stew with onion, tomato, and mushrooms spiced with cumin and lemon topped with yogurt sauce and served with rice pilav.
15.95

Pastaciatta
Oven baked, layered dish with a polenta/ bread crumb/parmesan dough (with egg) layered with organic shitake mushrooms, caramelized onion, zucchini, and gorgonzola bechemal sauce topped with roasted walnuts and cheese 15.95

Red Beans and rice
Vegetarian dish with vegetables (onion, green, carrot, and tomato) and red beans cooked in a savory sauce with basmati rice.
14.95

Tunisian Tagine
Tomato, squash, peas, peppers, onion, feta, whipped eggs, bread crumbs, and spices baked in a tagine served with yogurt sauce.
15.95

Saturday, October 22, 2011

dinner sat and sun 22/23

Bon Appetit Café
Dinner

Appetizer
Baba Ganoush plate 6.95
Hot shrimp dip with pita chips 8.25

Second Course
Arugula salad 5.95
Arugula with poached pear/blue cheese/fresh raspberry dressing
Black bean salad 5.25
Cajun corn chowder4.95
Asian Vegetable soup 4.95

Entrée
Roasted Salmon
Wild caught King salmon spiced rubbed and oven roasted topped with an orange glaze served with sesame rice.
18.95

Irish Shepards Pie
Traditional vegetable potato pie served with side vegetable.
13.95

Heather’s Cajun Meatloaf
Jordandal ground sirloin in a spicy oven roasted loaf served with roasted garlic and sharp cheddar Yokun gold mashed potatoes.
14.95

Honey Dijon Pork Loin Medallions
Jordandal Pork tenderloin rubbed with spices grilled and finished with a honey Dijon mustard sauce served with a side Yokun gold mashed potatoes and vegetables..
18.95

Tagine Marseilles
Carrot, peppers, tomato, squash, tofu, onion, pear, peas and broccoli cooked tagine style topped yogurt sauce.
15.95

Special desserts
Heather’s Key Lime Pie 7.50/ Celesta’s Flan6.75

brunch sat and sun 10/22 and 23

Coq Monsieur
Jorddandal ham and gorgonzola cheese in Madison sourdough wheat bread pan toasted.
Side of pan seared potato.
7.75

Shrimp Gratin
Shrimp sauteed with onion and spices chopped and combnined with a cheese sauce topped with bread crumbs and baked golden. Served with salad.
7.25

Huevos Pueblanos
Two eggs poached in a spicy red salsa served with a green salad and chips.
7.50

Tortilla Espanol
Whipped eggs with fried potato, onion, red pepper and feta cheese pan sautéed served with Caesar salad or
pan seared potatoes.
7.75

Shitake Mushroom omelette
Whipped eggs with sautéed organic shitake mushrooms, onion, and cheddar cheese. Served with your choice potatoes or polenta.
7.75

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

Savory Crepe
Rich crepe batter infused with gorgonzola cheese with fresh spinach. Served with potatoes or polenta.
7.25

Cajun Corn Chowder/Asian vegetable soup3.75/4.95

Two eggs any style 7.50 with sausage or bacon 7.95
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 21, 2011

a touch of soul Friday dinner 10/21/11

Heather A new to the Kitchen gets a night to present some soulful comfort food. Yum!!!


Bon Appetit Café
Special dinner

Appetizer
Baba Ganoush plate 6.95
Hot shrimp dip with pita chips 8.25

Second Course
Arugula salad 6.25
Arugula with poached pear/blue cheese/fresh raspberry dressing
Black bean salad 5.95
Cajun corn chowder4.95

Entrée
Blackened Salmon
Wild caught coastal salmon spiced rubbed and pan seared topped with lemon servedwith blue cheese polenta and vegetable.
18.95

Irish Shepards Pie
Traditional vegetable potato pie served with side vegetable.
13.95

Heather’s Cajun Meatloaf
Jordandal ground sirloin in a spicy oven roasted loaf served with roasted garlic and sharp cheddar Yokun gold mashed potatoes.
16.95

Honey Dijon Pork Loin Medallions
Jordandal Pork tenderloin rubbed with spices seared and finished with a honey Dijon mustard sauce served with a side of herbed potatoes and vegetables..
18.95

Special dessert
Heather’s Key Lime Pie
7.50

Thursday, October 20, 2011

brunch 10/20

Bon Appetit Café
Brunch

Coq Monsieur
Jorddandal ham and gorgonzola cheese in Madison sourdough wheat bread pan toasted.
Side of pan seared potato.
7.75

Ben Yeddar (middle eastern egg salad)
Cooked eggs chopped and combined with onion, green bell pepper, green chilies, cooked potato, fresh parsley and thyme, lemon, cumin, garlic, and a mayonnaise based sauce served with pita bread slices as a platter with sliced tomato, feta cheese, and olives.
7.95

Portugese Paella
Shrimp, clams, and fresh mussels (out of the shell) simmered in a hearty stock with celery, leek, potato, green pepper, onion, red pepper, carrot, and tomato finished with basmati rice.
8.25

Huevos Pueblanos
Two eggs poached in a spicy red salsa served with a green salad and chips.
7.50

Tortilla Espanol
Whipped eggs with fried potato, onion, red pepper and feta cheese pan sautéed served with Caesar salad or
pan seared potatoes.
7.75

grEEn Eggs and ham SaM I aM
on a plate they would be great or here or there most anywhere yes I like them sAm i aM
Farmers’ market fresh spinach pesto and cottage bacon (or not) with whipped eggs. Served with your choice potatoes or polenta.
7.75

Black bean soup3.75/4.95

Two eggs any style 7.50 with sausage or bacon 7.95
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

dinner thursday 10/20/11

Welcome to Bon Appétit Café’s
“Around the World”
October 20, 2011
Faux Asian

Appetizer
Spinach gorgonzola pancake

Soup
Faux Asian onion
A soup of shitake mushrooms, onion, and brown rice with sesame and soy
.
Salad
Greens with ginger lemon dressing

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

Faux Asian Shrimp Pnut lime sauce
Shrimp sauteed with garlic, cilantro, hot chili, onion finished in a lime infused peanut sauce with cococnut milk..
16.95

Tabo’s Grilled Prawns
Fresh water prawns marinated and grilled with peppers, zucchini, carrot, green tomato. Served with sesame fried rice.
18.95

Faux Asian Vegetables
Pan sautéed broccoli, onion, carrot, celery, red and green bell pepper, button mushrooms, and tofu with sesame/ garlic/honey sauce. Served over sesame fried rice.
13.95 with pork 15.95
Sample plate (combination of two entrees)
$19.00

Tuesday, October 18, 2011

dinner tuesday 10/18 vegetarian

Welcome to Bon Appétit Café’s
Tuesday Special
October 18, 2011


Appetizer
Moroccan Olives/feta/pita bread
Tapa Mexicano

Soup
Green caldo
Black bean
or
Caesar salad

Choose from the following entrees:
(Dinner price includes the first three courses. Dessert not included)
Spinach Peanut stew
Spinach pan sautéed with onion, tomato, green bell pepper, chili, peanuts and creamy peanut sauce served over polenta.
15.95


Lasagna
Pasta pie with mushrooms, tomato, ricotta cheese, and fresh herbs. Served with salad
15.95


Boom chakalaka
Vegetarian dish with vegetables (zucchini, onion, green and red bell pepper, carrot, and tomato) and red beans with ginger and curry tomato sauce. served with rice.
13.95



Raviolli with sweet potato and ricotta
Small pasta pastries stuffed with a savory sweet potato mixture. Served in a light cream sauce.
15.95

Sunday, October 16, 2011

brunch sunday 10/16

Bon Appetit BLT
Jorddandal slab bacon, tomato, lettuce, and optional egg on Madison sourdough wheat bread.
Sides of potato.
7.75

Ben Yeddar (middle eastern egg salad)
Cooked eggs chopped and combined with onion, green bell pepper, green chilies, cooked potato, fresh parsley and thyme, lemon, cumin, garlic, and a mayonnaise based sauce served with sourdough bread slices as a platter with sliced tomato, feta cheese, and olives.
7.95

Cajun Shell fish stew
Shrimp, clams, and fresh mussels simmered in a hearty stock with celery, leek, potato, green pepper, onion, red pepper, carrot, and tomato.
8.25

Huevos Pueblanos
Two eggs poached in a spicy red salsa served with a green salad and chips.
7.50

Enchiladas de molé
Enchiladas topped with a dark molé salsa (roasted pasilla and ancho chilies with infused chocolate). stuffed with roasted pork, cheese, avocado, cilantro, roasted onion topped with casa blanco and oven roasted served with salad.
7.95

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

Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with maple syrup. Served with pan fried potato or Caesar salad.
7.50

Shitake Soufflé Omlette
Whipped eggs and cheese topped with caramelized onion and shitake mushrooms pan sauteed and served with garlic polenta or potato.
7.85

grEEn Eggs and ham SaM I aM
on a plate they would be great or here or there most anywhere yes I like them sAm i aM
Farmers’ market fresh spinach pesto and cottage bacon (or not) with whipped eggs. Served with your choice potatoes or polenta.
7.75
Black bean or Caldo Verde soup3.75/4.95

Two eggs any style 7.50 with sausage or bacon 7.95
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, October 15, 2011

dinner sat and sun 10/15 and 16 th

Bon Appetit Café
dinner
Appetizer
Moroccan olive plate 6.95
Ben yeddar plate 6.95
Tapa Mexicano 4.95

Second Course
Caesar salad 5.95
Green salad 4.95
Caldo Verde soup4.95
Black bean soup4.95

Entrée
Boom chakalaka
Vegetarian dish with vegetables (zucchini, onion, green and red bell pepper, carrot, and tomato) and red beans with ginger and curry tomato sauce. served with rice.
15.95

Raviolli with sweet potato and ricotta
Small pasta pastries stuffed with a savory sweet potato mixture. Served in a light cream sauce.
16.95

Grilled Moroccan Prawns
Prawns marinated with Moroccan spices, lemon, and cilantro grilled and served with aioli and rice.
18.25

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

South African Barbequed Chicken
Chicken breast marinated and oven roasted topped with a spicy balsamic infused barbeque sauce.Served with white rice.
16.95

brunch sat and sun 10/15 and 16

Bon Appetit Café
Brunch

Bon Appetit BLT
Jorddandal slab bacon, tomato, lettuce, and optional egg on Madison sourdough wheat bread.
Sides of potato.
7.75

Ben Yeddar (middle eastern egg salad)
Cooked eggs chopped and combined with onion, green bell pepper, green chilies, cooked potato, fresh parsley and thyme, lemon, cumin, garlic, and a mayonnaise based sauce served with sourdough bread slices as a platter with sliced tomato, feta cheese, and olives.
7.95

Cajun Shell fish stew
Shrimp, clams, and fresh mussels simmered in a hearty stock with celery, leek, potato, green pepper, onion, red pepper, carrot, and tomato.
8.25

Huevos Pueblanos
Two eggs poached in a spicy red salsa served with a green salad.
7.50

Enchiladas de molé
Enchiladas topped with a dark molé salsa (roasted pasilla and ancho chilies with infused chocolate). stuffed with roasted pork, cheese, avocado, cilantro, roasted onion topped with casa blanco and oven roasted served with salad.
7.95

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

Tortilla Espanol
Whipped eggs with fried potato, onion, red pepper and feta cheese oven baked served with polenta or pan seared potatoes.
7.75
Black bean or Caldo Verde soup3.75/4.95

Two eggs any style 7.50 with sausage or bacon 7.95
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

Thursday, October 13, 2011

brunch thursday and friday 10/13/14

Bon Appetit Café
Brunch

Bon Appetit BLT
Jorddandal slab bacon, tomato, lettuce, and optional egg on Madison sourdough wheat bread.
Sides of potato or Piyaz.
7.75
Ben Yeddar (middle eastern egg salad)
Cooked eggs chopped and combined with onion, green bell pepper, green chilies, cooked potato, fresh parsley and thyme, lemon, cumin, garlic, and a mayonnaise based sauce served on sourdough bread. Sides of potato or Piyaz.
7.95
Cajun Shrimp with mussels
Shrimp and fresh mussels poached in a spicy red sauce with celery, green pepper, onion, red pepper, and tomato served over white rice.
8.25
Huevos Pueblanos
Two eggs poached in a spicy red salsa served with a green salad.
7.50
Vegetarian pizza
Roasted tomato, green pepper, olives, organic mushrooms on a homemade crust topped with parmesan cheese served with Caesar salad.
6.95
Seafood cakes
Poached salmon and shrimp and combined with celery, green pepper, onion, fresh herbs, and Arborio rice formed into cakes and pan sautéed served with polenta or or potatoes or piyaz.
8.25
Black bean and Caldo Verde soup3.75/4.95
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

thursday night south african dinner 10/13/11

Welcome to Bon Appétit Café’s
“Around the World”
September 29, 2011
South African Overview

Appetizer
Plantains and avocado dip
Soup
Black bean
Salad
Roasted eggplant with cucumber, red bell pepper, and onion

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

Grilled large prawns in a spicy yogurt based marinade
Large prawns marinated in yogurt sauce (honey, lemon, cardamom, ginger, garlic, olive oil, tumeric, red pepper, paprika). Served with white rice.
17.95

Spinach Peanut stew
Spinach pan sautéed with onion, tomato, green bell pepper, chili, peanuts and creamy peanut sauce served over polenta.
15.95

South African Barbequed Chicken
Chicken breast marinated and oven roasted topped with a spicy balsamic infused barbeque sauce.Served with white rice.
16.95

south african wine dinner friday 10/14

cost: 22 dollars no wine flight 30 dollars with wine flight (8 dollars for 5 wine tastings)


Man Vintner’s South Africa Wine list for Friday 10/14/11

2010 Essay White :3% chenin blanc and 5% viognier
2009 Chardonnay
2009 Essay red: 81% shiraz,10%cinsault, 5% mouvedre
2009 Pinotage: 87% pinotage, 12% shiraz, 1 % viognier
2009Cabernet sauvignon: 85% Cabernet, 15% Merlot

South African theme Meal
Appetizer: tapas
Salad: Roasted eggplant
Soup: Black bean
Entrée
Grilled large prawns in a spicy yogurt based marinade

Boom chakalaka
Vegetarian dish with vegetables and red beans with ginger and curry

Malay Pork with prunes in a cream sauce

Raviolli with sweet potato, andouille, and ricotta

Spinach stew
Spinach pan sautéed with onion, tomato, green bell pepper, chili, peanuts and creamy peanut sauce served over polenta.

Tuesday, October 11, 2011

tuesday vegetarian night

Welcome to Bon Appétit Café’s
Tuesday Special
October 11, 2011


Appetizer
Moroccan Olives and feta

Soup
Green caldo
or
Caesar salad

Choose from the following entrees:
(Dinner price includes the first three courses. Dessert not included)
Feijoida ( Brasil)
Black bean beans cooked with herbs, tomato, green pepper, garlic, cilantro and lime. Served with rice.
14.95

Lasagna
Pasta pie with mushrooms, tomato, ricotta cheese, and fresh herbs. Served with salad
15.95

Ratatouille
Zucchini, onion, tomato, red and green pepper braised and tossed with olive oil and a touch of basalmic served with rice and parmesan cheese.
15.95

Friday, October 7, 2011

dinner friday and saturday 10 7/8

Bon Appetit Café
dinner
Appetizer
Moroccan olive plate 6.95
Ben yeddar plate 6.95
Tapa Mexicano 4.95

Second Course
Piyaz salad 5.95
Green salad 4.95
Spanish Potato salad 5.95
Caldo Verde soup4.95
Harira soup4.95

Entrée
Moussaka
Grilled eggplant layered with a sauce with roasted garbanzo beans/onion/tomato/ carrot/and green pepper topped with bechemal sauce and bread crumbs baked and served Caesar salad.
15.95

Moroccan Tagine
Carrot, peppers, eggplant, tomato, squash, onion, pear, apple, rasin, and garbanzo beans, combined with north African spices and orange cooked tagine style topped yogurt sauce.
15.95

Bon Appetit Paella
Mussels, Clams, salmon, and shrimp with green peas, peppers, onion, leeks, and celery in a fish stock with saffron, and rice.
18.95

Jordandal Sirloin Burger
Jordandal Sirloin beef spiced and pan sautéed with lettuce and tomato on Madison sourdough bread. Side of pan seared potato.
12.95

Thursday, October 6, 2011

dinner thursday night around the world

Welcome to Bon Appétit Café’s
“Around the World”
October 6, 2011
Spain

Appetizer
Tapa Mexicano

Soup
Caldo Verde
Or
Ensalada Rusa

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

Bon Appetit Paella
Mussels, Clams, salmon, and shrimp with green peas, peppers, onion, leeks, and celery in a fish stock with saffron, and rice.
18.95

Spanish style Pork Chop
Jordandal pork chop marinated with Spanish paprika, onion, white wine, and garlic oven braised and topped with aioli. Served with saffron rice
17.95

Tortilla Espanol
Whipped eggs with fried potato, onion, red pepper, red pepper, green peas, olives, and feta cheese oven baked served with saffron rice.
11.95

brunch thursday 10/6

Bon Appetit Café
Brunch

Bon Appetit BLT
Jorddandal slab bacon, tomato, lettuce, and optional egg on Madison sourdough wheat bread.
Sides of potato or Piyaz.
7.75

Ben Yeddar (middle eastern egg salad)
Cooked eggs chopped and combined with onion, green bell pepper, green chilies, cooked potato, fresh parsley and thyme, lemon, cumin, garlic, and a mayonnaise based sauce served on sourdough bread. Sides of potato or Piyaz.
7.95

Salmon Tostada
Organic Scottish salmon pan seared combined with celery, green pepper, onion, and fresh herbs served over crispy tortilla with shredded lettuce and tomato topped with special sauce.
8.25

Huevos Pueblanos
Two eggs poached in a spicy red salsa served with a green salad.
7.50

Vegetarian pizza
Roasted tomato, green pepper, olives, organic mushrooms on a homemade crust topped with parmesan cheese served with Caesar salad.
6.95

Pastaciatta with Roasted Mushrooms and spinach
Italian breakfast tort with a semolina /polenta /parmesan stuffed with roasted organic shitake mushrooms, spinach, and onion fresh basil with a bechemal sauce topped with bread crumbs and parmesan cheese. Served with Caesar salad
7.75

Moussaka
Grilled eggplant layered with a sauce with roasted garbanzo beans/onion/tomato/ carrot/and green pepper topped with bechemal sauce and bread crumbs baked and served Caesar salad.
7.95

Harrira/Caldo Verde soup3.75/4.95
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, October 1, 2011

brunch sat and sun 10/1 and 2

Bon Appetit Café
Brunch

Bon Appetit BLT
Jorddandal slab bacon, tomato, lettuce, and optional egg on Madison sourdough wheat bread.
Sides of potato or Piyaz.
7.75

Ben Yeddar (middle eastern egg salad)
Cooked eggs chopped and combined with onion, green bell pepper, green chilies, cooked potato, fresh parsley and thyme, lemon, cumin, garlic, and a mayonnaise based sauce served with flat bread and olives.
7.95

Salmon Cakes
Organic Scottish salmon oven roasted and combined with celery, green pepper, onion, and fresh herbs formed into cakes and pan sautéed served with polenta or or potatoes or piyaz.
8.25

Huevos Pueblanos
Two eggs poached in a spicy red salsa served with a green salad.
7.50

Chilaquiles Verde
Two eggs poached in a spicy green salsa over homemade tortilla chips. Topped with queso blanco and sour cream. Served with salad.
7.75

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

Pastaciatta with Roasted Mushrooms and spinach
Italian breakfast tort with a semolina /polenta /parmesan stuffed with roasted organic shitake mushrooms, spinach, and onion fresh basil with a bechemal sauce topped with bread crumbs and parmesan cheese. Served with salad
7.75

Enchiladas de molé
Enchiladas topped with a dark molé salsa (roasted pasilla and ancho chilies with infused chocolate). stuffed with roasted pork, cheese, organic cherry tomatoes, cilantro, roasted onion, and chili seranno
7.65

Harrira/Gypsy soup3.75/4.95
Two eggs any style 7.50 with bacon 7.95
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 30, 2011

dinner friday and saturday night 9/30 and 10/1

Bon Appetit Café
dinner
Appetizer
Moroccan olive plate 6.95
Ben yeddar plate 6.95

Second Course
Piyaz salad 4.95
Green salad 5.95
Gypsy soup4.95
Harira soup4.95

Entrée
Grilled Salmon
Organic Scottish salmon wrapped in a grape leaf and grilled topped with a special date sauce and sliced lemon served with saffron rice.
18.95

Moroccan Tagine
Carrot, peppers, eggplant, tomato, squash, onion, pear, apple, rasin, and garbanzo beans, combined with north African spices and orange cooked tagine style topped yogurt sauce.
15.95

Shrimp Etoufee
Shrimp in a spicy dark bown sauce with carrot, onion, and celery served with saffron rice.
17.95

Pork Chop
Jordandal Pork tenderloin rubbed with spices grilled and served topped with Hungarian sour cream sauce and side of saffron rice.
18.95

Savory Bread Pudding
Homemade bread combined with egg batter, bacon, and fresh herbs prepared as individual pudding cups with cream sauce and fried green tomato.
7.95

Thursday, September 29, 2011

dinner sept/29 around the world

Welcome to Bon Appétit Café’s
“Around the World”
September 29, 2011
North African Overview

Appetizer
North African plate
Hummus and olives with feta


Soup
Harira
A soup of pasta,, tomato, carrots, shredded pear, and peppers in a sweet and spicy base.

Salad
Spicy tomato 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 saffron rice

Tunisian Spicy Shrimp
Shrimp marinated in olive oil with garlic, cilantro, hot chili, and lemon zest grilled and topped with a lemon infused sauce.

17.95

Moroccan Tagine
Tomato, squash, apples, pears, garbanzo, raisins, peppers, onion, and spices with baked in a tagine served with yogurt sauce.
15.95

Moroccan beef
Jordandal sirloin braised and simmered with onion, pear, and raisins in a savory saucet served with yogurt sauce
1695


Nfigghiulata Antica
Bread stuffed with roasted vegetables and nuts served at room temperature topped with yogurt sauce
13.95


Sample plate (combination of two entrees)
$19.00

brunch thursday sept.29

Bon Appetit Café
Brunch

Bon Appetit BLT
Jorddandal slab bacon, tomato, lettuce, and optional egg on Madison sourdough wheat bread.
Sides of potato or Piyaz.
7.75

Ben Yeddar (middle eastern egg salad)
Cooked eggs chopped and combined with onion, green bell pepper, green chilies, cooked potato, fresh parsley and thyme, lemon, cumin, garlic, and a mayonnaise based sauce served with flat bread and olives.
7.95

Heather’s Shrimp Etouffee
Shrimp done in a spicy brown sauce (smothered) with carrots, onion, and celery polenta or or saffron rice.
8.25

Huevos Pueblanos
Two eggs poached in a spicy red salsa served with a green salad.
7.50

Chilaquiles Verde
Two eggs poached in a spicy green salsa over homemade tortilla chips. Topped with queso blanco and sour cream. Served with salad.
7.75

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

Borak
Carrot, peppers, squash, spinach, onion, sundried tomato, and tofu braised in their own juices with spices combined with fresh bread crumbs, feta, and egg and layered with fillo dough topped yogurt sauce.
6.95

Harrira/Gypsy soup3.75/4.95
Two eggs any style 7.50 with bacon 7.95
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 28, 2011

wednesday dinner 9/28/11

Bon Appetit Café Wednesday Special Dinner Menu

Moroccan Olive plate 5.75
Tortilla Espanol 5.75
Piyaz 5.95
Harira 5.95
Gypsy Soup 4.95

Ben Yeddar (middle eastern egg salad) 7.95
Cooked eggs chopped and combined with onion, green bell pepper, green chilies, cooked potato, fresh parsley and thyme, lemon, cumin, garlic, and a mayonnaise based sauce. Served with homemade flat bread and organic tomato

Italian Bread roll 7.95
Bread stuffed with roasted vegetables and cheese

Borak 7.95
Layered vegetarian fillo pie

Savory Bread Pudding 7.95
Homemade bread combined with egg batter, bacon, and fresh herbs prepared as individual
pudding cups with cream sauce and frised green tomato.

Creole Shrimp 8.25
Shrimp in a rich cream sauce.

Tuesday, September 27, 2011

dinner tuesday 9/27

Welcome to Bon Appétit Café’s
Tuesday Special
September 27, 2011


Appetizer
Moroccan Olives and flat bread

Soup
Gypsy soup
Harira
or
Piyaz salad

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

Borak
Carrot, peppers, squash, spinach, onion, sundried tomato, and tofu braised in their own juices with spices combined with fresh bread crumbs, feta, and egg and layered with fillo dough topped yogurt sauce.
15.95

Sicillian Bread roll
Rolled dough stuffed with organic roasted shitake mushrooms, green and red peppers, zucchini, and onions with olives and sundried tomato, fresh herbs, and parmesan cheese.
13.95

Garbanzo bean stew
Garbanzo beans sautéed with green and red pepper, onion, carrot, and celery in a savory paprika sauce served with rice.
15.95

Saturday, September 24, 2011

brunch sat and sun 9/24/25

Bon Appetit Café
Brunch

Mushroom Omelette
Locally produced organic shitake mushrooms, onion, and gorgonzola cheese with whipped eggs pan done and served with . Served with piyaz , polenta or potatoes.
7.85
Bon Appetit BLT
Jorddandal slab bacon, tomato, lettuce, and optional egg on Madison sourdough wheat bread.
Sides of potato or Piyaz.
7.75
Creole Shrimp
Shrimp done in a spicy cream sauce served with polenta or potato and side of tomato salad.
8.25
Tortilla Espanol
Whipped eggs with fried potato, onion, red pepper and feta cheese oven baked served with piyaz salad or
pan seared potatoes.
7.75
Huevos Pueblanos
Two eggs poached in a spicy red salsa served with a green salad.
7.50
Chilaquiles Verde
Two eggs poached in a spicy green salsa over homemade tortilla chips. Topped with queso blanco and sour cream. Served with salad.
7.75
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 sour cream, garlic, and oregano pan sautéed served with garlic potatoes, polenta, or piyaz.
7.75
Gypsy soup3.75/4.95
Two eggs any style 7.50 with bacon 7.95
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 23, 2011

dinner friday and saturday 9/23/24

Bon Appetit Café
dinner
Appetizer
Moroccan olive plate 6.95
Roasted red pepper Hummus plate 6.95
Ben yeddar plate 6.95
Creole shrimp plate 8.25

Second Course
Piyaz salad 4.95
Green salad 5.95
Gypsy soup4.95

Entrée
Grilled Salmon
Organic Scottish salmon wrapped in a grape leaf and grilled topped with a special date sauce and sliced lemon served with special rice.
18.95

Original Ispanak (beef)
Jordandal sirloin tipped braised with onion, mushroom, spinach, and tomato served with rice and yogurt sauce
15.95

Borak
Carrot, peppers, squash, spinach, onion, sundried tomato, and tofu braised in their own juices with spices combined with fresh bread crumbs, feta, and egg and layered with fillo dough topped yogurt sauce.
15.95

Garbanzo bean stew
Garbanzo beans sautéed with green and red pepper, onion, carrot, and tomato in a savory paprika sauce served with rice and yogurt sauce.
15.95

Pork Chop
Jordandal Pork tenderloin rubbed with spices grilled and served topped with Hungarian sour cream sauce and side of pressed vegetables.
18.95

Thursday, September 22, 2011

thursday dinner feature Turkish cuisine 9/22

Welcome to Bon Appétit Café’s
“Around the World”
September 22, 2011
Turkey

Appetizer
Olives and flat bread

Soup
Gypsy Soup
Or
Piyaz

Choose from the following entrees:
(Dinner price includes the two courses. Dessert not included)
Salmon in Grape leaf with date sauce
Organic Scottish Salmon wrapped in a grape leaf grilled and topped with a date sauce and sliced lemon served with rice.
17.95

Original Ispanak (beef)
Jordandal sirloin tipped braised with onion, mushroom, spinach, and tomato served with rice and yogurt sauce
17.95

Borak
Carrot, peppers, squash, spinach, onion, sundried tomato, and tofu braised in their own juices with spices combined with fresh bread crumbs, feta, and egg and layered with fillo dough topped yogurt sauce.
15.95

Garbanzo bean stew
Garbanzo beans sautéed with green and red pepper, onion, carrot, and tomato in a savory paprika sauce served with rice and yogurt sauce.
15.95

Wednesday, September 21, 2011

wednesday september 21 dinner

Bon Appetit Café Wednesday Special Dinner Menu

Moroccan Olive plate 5.75
Tortilla Espanol 5.75
Piyaz 5.95
Creole Seafood Bisque 5.95
Petits Pois Soup 4.95
Gypsy Soup 4.95

Ben Yeddar (middle eastern egg salad)
Cooked eggs chopped and combined with onion, green bell pepper, green chilies, cooked potato, fresh parsley and thyme, lemon, cumin, garlic, and a mayonnaise based sauce. Served with homemade flat bread and organic tomato
7.95

Spanish Pizza
Mini vegetarian pizza with roasted vegetable topping and feta cheese.
7.95

Jordandal Sirloin Burger
Jordandal Sirloin beef spiced and pan sautéed with lettuce and tomato on Madison sourdough bread. Side of pan seared potato.
12.95

Risotto
Creamy Italian rice dish with mushrooms and onion gorgonzola cheese.
10.95

Bon Appetit BLT
Jorddandal slab bacon, organic, tomato, lettuce on Madison sourdough wheat bread. Sides of potato or Piyaz.
7.75

Tuesday, September 20, 2011

dinner tuesday night 9/20

Welcome to Bon Appétit Café’s
Tuesday Special
September 20, 2011


Appetizer
Moroccan Olives and flat bread

Soup
Gypsy soup
or
Piyaz salad

Choose from the following entrees:
(Dinner price includes the first three courses. Dessert not included)
All entrees served with special brown rice
Borak
Carrot, peppers, squash, spinach, onion, and tofu braised in their own juices with spicescombined with fresh bread crumbs, feta, and egg and layered with fillo dough topped yogurt sauce.
15.95

Coc en Primentó
Roasted mushrooms, green and red peppers, zucchini, and onions with olives on a bread dough topped with feta and spices (Spanish mini pizza).
13.95

Risotto
Prepared Arborio rice with sautéed mushrooms and vadalia onions finished with a white wine cream sauce (gorgonzola).
15.95

Pasta
Eggplant , golden tomatoes, and onion pan sautéed tossed with pasta fresh herbs, and olive oil.
15.95

Thursday, September 15, 2011

dinner thursday 9/15

Welcome to Bon Appétit Café’s
“Around the World”
September 15, 2011
French

Appetizer
Sampler plate

Soup
Petits Pois soup

Or

Salad
Green salad

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

French burger
Jordandal ground sirloin spiced and grilled served on split French sourdough with Dijon mustard lettuce and roasted red pepper. Side of pan roasted potato.
14.95

Shrimp Provencal
Shrimp pan done with onion, tomato, and zucchini finished with white wine. Served with rice.
15.95

Pork Chop
Grilled Jordandal Pork tenderloin with aioli sauce served with pan roasted potatoes
15.95

Spinach torte
Spinach, roasted onions, potato and cheese layered with fillo dough pastry and baked golden. Served with rice
15.95

Wednesday, September 14, 2011

bon appetit art fair at the fair

Sunday 9/18 bon appetit is sponsoring a small art fair in the common space of 808 williamson st.
featuring
Hand knit wearable art by Robin Goetz and Kayo Uda-Klein
Blown glass by Ann Sauer(resides in arizona)
Pottery by chris cott
Found things by Emma Earl,
Ink and Pastels by Nichole Delacey
Collage by GMJ
Also at 805 in the restaurant original solo guitar and vocals by Joshua Ramirez
(performance around 4pm)

dinner wednesday night

Bon Appetit Café Wednesday Special Dinner Menu

Tapanade plate 5.75
Tortilla Espanol 5.75
Spicy Caesar salad 5.95
Panzanella salad 5.95
Petits Pois Soup 4.95

Ben Yeddar (middle eastern egg salad)
Cooked eggs chopped and combined with onion, green bell pepper, green chilies, cooked potato, fresh parsley and thyme, lemon, cumin, garlic, and a mayonnaise based sauce served on toasted pita with lettuce and tomato. Side of pan roasted potato.
7.95

Shrimp Piri Piri
Shrimp with vegetables (carrots/bell peppers/onion) and a spicy Portuguese sauce. Served with rice
11.95

Tunisian Tagine
Carrot, peppers, eggplant, tomato, squash, onion, pear, and feta braised and combined with fresh bread crumbs and egg to form a dough done tagine style topped yogurt sauce.
11.95

Jordandal Sirloin Burger
Jordandal Sirloin beef spiced and pan sautéed with lettuce and tomato on Madison sourdough bread. Side of pan seared potato.
12.95

Polenta pie
Oven baked, layered dish with a polenta/ bread crumb/parmesan dough (with egg) layered with cooked spinach, roasted mushrooms, caramelized onion, and bechemal sauce topped with bread crumbs and cheese.
10.95