Saturday, January 29, 2011

dinner 1/29/11

Bon Appetit Café Dinner Menu
First Course
Green and black tapanade plate 6.25
Mini Cheese Empanada plate 5.75


Second Course
Piyaz salad5.95
Spanish Potato salad 5.95
Brazilian Vegetable soup 4.95
Tuscan Toamto soup4.95

Entrée
Ispanak
Spinach, organic button mushrooms, onion, lemon, and tomato with cumin and garlic served with rice.
16.95


Jordandal Pork Chop
Jordandal farms pork chop marinated in white wine with garlic/paprika/salt and pepper oven braised and topped with an aioli sauce side of spicy pan seared potato.
18.95


Pasta Norma
Eggplant, onion, and roasted tomato tossed with penne pasta and topped with cheese and hard boiled egg.
16.95 with chicken 17.95


Paella
Mussels, clams, white fish, and shrimp with green peas, peppers, onion, celery, and rice in a fish stock with saffron.
16.95


Rainbow Trout
Whole Idaho rainbow trout pan seared and poached in white wine served with an aioli sauce and rice.
17.95

brunch 1/29/11

Bon Appetit Café
Brunch

Lesco with eggs
Hungarian red bell pepper sauce (tomato/onion/paprika/garlic0 combined with whipped eggs and scrambled. Served with piyaz or papas rojas.
7.50


Tortilla Espanol
Potatoes, red and green bell pepper, and onion with whipped eggs, feta cheese, and parsley baked in the oven. . Served with piyaz or papas rojas.
7.25


Blackened salmon salad
Salmon steak spice rubbed and pan seared. Served over greens with tomato and red onion vinaigrette dressing.
7.95


Cajun Shrimp
Shrimp, green pepper, celery, and onion pan sautéed and finished in a spicy red sauce. Served with piyaz or papas rojas.
7.95


Huevos Publanos
Two eggs poached in a spicy tomato salsa with red and green peppers, and onions. Served with Served with piyaz or papas rojas.
7.25 with sausage 7.95


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


Italian Scrambled eggs
Whipped eggs with grated parmesan, sour cream, garlic, and oregano pan sautéed served with piyaz or papas rojas.
7.25 or with Italian sausage 7.95


Panquecas
Brazilian crepes stuffed with banana and topped with honey. Served with piyaz or papas rojas.
7.65


Soup of the day 3.50/4.75
tomato fig


2 eggs any style with your choice of Served with polenta, piyaz, or potato.
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


Thursday, January 27, 2011

thursday dinner 1/27/11

Welcome to Bon Appétit Café’s
“Around the World”
January 27, 2011
Spain

Appetizer
Empanada

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, 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 papas rojas.
18.95

Espinacas con Garbanzos
Spinach pan sautéed with garbanzo beans, and a garlic/bread paste spiced with cumin and lemon Served with papas rojas.
16.95

Pollo al Vino con Melocontones
Chicken breast pan browned in olive oil with a peach sauce served with rice.
17.95

Dessert optional
Flan
7.50

Wednesday, January 19, 2011

around the world meal thursday 1/20

Welcome to Bon Appétit Café’s
“Around the World”
January 20,2011
Southern Italian

Appetizer
Anti Pasta

Soup
Tomato Bread soup
Tomato, onion, garlic, bread, and sage in savory stock
Or
Green Salad

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

Seafood Risotto
Mussels, white fish, and shrimp with green peas, and fennel in a tangy red sauce with arborio rice.
18.95

Pastaciatta
Italian tort with a semolina /polenta crust stuffed with jordandal beef, onion, mushrooms, tomato, carrots, celery, and bechemal sauce topped with bread crumbs and parmesan cheese. Served with radicchio and bacon.
17.95

Pizza Rustico
Crusted pie with ricotta, parmesan, provolone, mozzarella cheeses, egg, and spinach. Served with green beans.
17.95

Pasta Norma
Eggplant, onion, and roasted tomato tossed with penne pasta and topped with cheese and hard boiled egg.
16.95

Saturday, January 15, 2011

saturday dinner 1/15/11

Bon Appetit Café Dinner Menu
First Course
Green tapenade plate 6.25

Second Course
Piyaz salad6.95
Seafood chowder 4.95
Brazilian vegetable soup 4.95

Entrée
Moqueca de Peixe
Tilapia, shrimp, shell fish meat, sweet potato, mango, and bell peppers, in a savory sauce with coconut milk and cilantro.
17.95


Jordandal Pork Chop
Jordandal farms pork chop marinated in white wine with garlic/cumin/salt and pepper grilled and topped with a Dijon sauce served with pan seared potato.
17.95


Moroccan Tagine Carrot, peppers, yam, tomato, squash, pear, and currant braised in their own juices with Moroccan spices.
15.95


Paprikás Csirke a la Marika
Chicken breast simmered in a sour cream and paprika sauce served with brown rice.
16.95

Friday, January 14, 2011

friday reminder

friday 1/14/11 special mini tasting and South American themed buffet (Argentinian empanada/Chilean chicken /Brazilian meats/panquecas/shrimp/plantain chips/salad) cost 20 dollars for whole package including wine also Tango dancing (or you can just watch) sorry no Groupons for this one..thanks


Bon Appetit, Tango and The Wines of Argentina…dos

Friday, January 14, 2011

2009 Tilia Chardonnay
“Wine Description: The Tilia wines are made at Bodegas Esmeralda, a Catena family winery in the Eastern region of Mendoza. While Argentina is known largely for the success of Malbec, white wines flourish there as well. This Chardonnay offers true varietal character and expression from the desert terroir of Mendoza.

Tasting Notes: Ripe tropical fruit on the nose accompanied with notes of flowers and citrus give way to a full, rich mouthfeel with concentrated pear and fig fruit flavors along with layers of vanilla and sweet spice. The finish is clean and fresh with bright, crisp acidity.”
Normally $11, tonight only $9/bottle



2009 Colonia las Liebres Bonarda
Italian grape originally from Piedmont, Bonarda was brought to Argentina by piedmont immigrants in the first part of the 20th century. In most vineyards Bonarda used to be planted in a mix together with Barbera, many old vineyards are now 100% Bonarda. This improvement happened throughout decades, with growers slowly replacing Barbera with the best performing Bonarda. This is the kind of slow process, performed by people whose life was spent in the vineyard, in which we believe to built quality in wine. Being a grape with a large vegetative cycle it enjoys warm climate and a stable, dry, fall season. In east Mendoza it’s largely cultivated with high trellising. This variety tends to overyield, especially in rich soils. One of our challenges was to get a balanced plant with a reduced yield.
Normally $11, tonight only $9/bottle



2009 Altos las Hormigas Malbec Reserva
The 100% Malbec grapes are hand-picked in high density vineyards located in Valle de Uco. 90% of the grapes are from Vistaflores and 10% are from Eugenio Bustos.Grapes from different vineyards are vinified separately before the final blend. The destemmed and softly pressed grapes go into small stainless steel tanks for 5 days at 10°c, for cold maceration. Alcoholic fermentation then begins using native yeasts whilst cap management is conducted with systematic rack-and-returns. The time between crushing and pressing is approximately 20 days. Immediately after malolactic fermentation the wine goes in to tightgrain French oak barrels for 18 months of ageing. The extended barrel ageing gives the wine its finesse and complexity. Shipping occurs after six months of bottle age.
Normally $25, tonight only $20/bottle =

Thursday, January 13, 2011

dinner thursday around the world

Welcome to Bon Appétit Café’s
“Around the World”
January 13, 2011
Brasil

Appetizer
Plantain with avocado

Soup
Vegetarian soup with butternut squash, yam, pear, onion, tomato cilantro, and herbs

Or

Salad
Tomato with sweet sauce

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

Feijoida
Black bean beans cooked with herbs, tomato, green pepper, garlic, cilantro and lime. Served with white rice side of collard greens.
15.95 or with churrasco style meats (pork ribs, steak, pork, and sausage) 18.25.

Moqueca de Peixe
Tilapia, shrimp, shell fish meat, sweet potato, mango, and bell peppers, in a fish stock with coconut milk and cilantro.
17.95

Panquecas
Brazilian crepe stuffed with mango, banana, and squash.with white rice side of collard greens
15.95 With chicken 17.95

Sunday, January 9, 2011

dinner sunday night 1/9

I suppose everyone but me is watching the Packers vs Eagles game but here goes

Bon Appetit Café Dinner Menu
First Course
Pogacsa with Hungarian cheese 6.25

Second Course
Piyaz salad6.95
Hungarian mushroom soup 4.95
French onion soup 4.95

Entrée
Toltott Kaposzta
Meat stuffed cabbage leaves (green pepper, onion, tofu, walnuts, paprika, organic eggs, bread crumbs, brown rice, and cheese) over sauerkraut and shredded cabbage topped with tomato sauce.
15.95


Bon Burger
Jordandal farms ground beef spice infused pan sautéed and served on Madison Sourdough bread with lettuce and tomato a spicy chilpotle aioli . Side of pan seared potato.
17.95


Moroccan Tagine Eggplant, Carrot, peppers, yam, tomato, squash, fig, apple, pear, and currant braised in their own juices with Moroccan spices.


15.95 Paprikás Csirke a la Marika
Chicken breast simmered in a sour cream and paprika sauce served with brown rice.

15.95
Mediterranean Sea food Stew
Tilapia and Escolar, mussels, shrimp, and clams in a red sauce with onion, tomato, and fish stock
Paprika, lemon and fresh parsley
15.95

sunday brunch 1/9

Bon Appetit Café
Brunch
Cajun Hash
Chopped smoked pork, cajun sausage, and ground steak, potato, onion, red pepper, whipped eggs, garlic, and leeks with Cajun spices fried in olive oil. Served with piyaz.
7.50
Crawfish Cakes
Louisanna crawfish tail meat poached and combined with onion, redpepper, garlic, and fresh bread crumbs with fresh herbs, spices and lemon zest sautéed in olive oil topped with spicy aioli. Served with polenta, piyaz, or potato.
7.95
Mediterranean Seafood Stew
White fish, mussels, clams, shrimp, potato, leek, bell pepper, onion, and tomato in a savory broth.
6.75
Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with fried banana and maple syrup. Served with piyaz, polenta, or fried potato
7.50
Mushroom and Cheese Omelette
Mushrooms pan sauteéd and combined with whipped egg and roasted red pepper cheese. Served with piyaz, polenta, or fried potato.
7.75
Italian Scrambled eggs
Whipped eggs with grated parmesan, sour cream, garlic, and oregano pan sautéed served with piyaz, polenta, or fried potato.
7.50 or with Italian sausage 7.95
Crepas de Molé
Mexican crepes stuffed with avocado and cheese spicy chocolate salsa. Served with pan fried potato, polenta, or piyaz.
7.50 with chicken 7.95
2 eggs any style with your choice of Served with polenta, piyaz, or potato.
7.50 with sausage or bacon add 1.00
Bon Appetit Café uses Organic Eggs from Prairie Bluff and Jordandal grass fed natural meat products.
Beverages
Coffee, or herbal (Chamomile, Lemon zinger, Peppermint, Bengal Spice), Green tea, English breakfast tea…………………$1.75
Orange juice ………………………………………………$1.75


Saturday, January 8, 2011

brunch saturday 1/8/11

12 dollars per person
Bon Appétit Café
Saturday brunch

At the Buffet
Hungarian stuffed cabbage rolls (beef)
Polenta
Roasted potato
Sweet bread
Piyaz

From the Kitchen
Turkish scrambled eggs
French toast
Crawfish cakes
Crepas molé
Cajun hash
Mediterranean seafood stew
Cajun sausage

Friday, January 7, 2011

dinner friday and saturday 1/7 and 8

Bon Appetit Café Dinner Menu
First Course
Italian bean dip with MSD bread 6.25
Tunisisan Paté 6.25
Vegetarian pastry
Pogacsa with Hungarian cheese 6.25

Second Course
Spinach salad6.95
Hungarian mushroom soup 4.95
French onion soup 4.95

Entrée
Toltott Kaposzta
Vegetarian stuffed cabbage leaves (green pepper, onion, tofu, walnuts, paprika, organic eggs, bread crumbs, brown rice, and cheese) over sauerkraut and shredded cabbage topped with sour cream.
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 chilpotle aioli . Side of pan seared potato.
17.95


Moroccan Tagine Eggplant, Carrot, peppers, yam, tomato, squash, fig, apple, pear, and currant braised in their own juices with Moroccan spices.
15.95 Paprikás Csirke a la Marika
Chicken breast simmered in a sour cream and paprika sauce served with brown rice.
15.95

Pasta
Linguini with pan sautéed mushroom, onion, and spinach with a light white sauce
15.95 shrimp 17.95


Halaszle
Tilapia and Escolar in a red sauce with onion, tomato, and fish stock
Paprika, lemon and fresh parsley
15.95

Wednesday, January 5, 2011

around the world thursday HUNGARY

Welcome to Bon Appétit Café’s
“Around the World”
January 6, 2011
Hungary

Én vagyok elkészítésére a magyar vérliszt. Az ebédet a becsület ad az én zsuzsi, aki elhagyja a vakáció olyan messze földön. Isten zsuzsi. Kérem, jöjjön mi étterem és élvezi az élelmiszer

Appetizer
Pogacsa with Hungarian cheese

Soup
Gombapökölt
Mushroom soup with red bell pepper, onion, paprika, yogurt and sour cream
Or
Tomato salad

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

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


Csirke paprikához a la Marika
Chicken breast simmered in a sour cream and paprika sauce served with brown rice.
14.95

Toltott Kaposzta
Vegetarian stuffed cabbage leaves (eggplant, onion, tofu, walnuts, paprika, organis eggs, bread crumbs, brown rice, and cheese) over sauerkraut and shredded cabbage topped with sour cream.
14.95


Feketa Kaposzta Hengermü
Meat stuffed cabbage leaves(ground beef, brown rice, onion, eggs, bread crumbs, garlic) over sauerkraut and cabbage with a savory tomato sauce and caraway seeds.
15.95