Friday, February 25, 2011

dinner 2/25/11

Bon Appetit Café Dinner Menu
First Course
Hummus plate 5.75
Hungarian cheese plate 5.75

Second Course
Green salad5.95
Piyaz salad 6.95
Chorba soup 4.95
Mexican zucchini corn soup 4.95

Entrée
Stuffed Rainbow Trout
Idaho trout stuffed with roasted mushrooms, leeks, roasted walnuts, and fresh parsley oven poached in white wine served with rice.
19.50

Pork Tenderloin Medallions
Jordandal Pork tenderloin spice rubbed pan seared and drizzled with a drambuie reduction sauce served with pan roasted potatoes.
18.95

Cous Cous Marseilles
A vegetable stew with green peas, onion, carrot, squash, tomato and, celery, eggplant, and zucchini spiced with cumin and mint served with couscous.
17.95

Ispanak
Spinach, organic crimini mushrooms, tofu, onion, lemon, and tomato with cumin and garlic served with basmati brown rice.
17.95

Pastaciatta with chicken
Italian tort with a semolina /polenta /ricotta crusted stuffed with roasted chicken, onion, tomato, carrot, peppers, and béchamel sauce topped with bread crumbs and parmesan cheese. Served with seared spinach
16.95

Thursday, February 24, 2011

thursday 2/24/11

Welcome to Bon Appétit Café’s
“Around the World”
February 24, 2011
Mexico

Appetizer
Red salsa and homemade tortilla chips

Soup
Mexican Oatmeal soup

Choose from the following entrees:
(Dinner price includes the two courses/salad comes with the meal Dessert not included)

Mexican Paella
Salmon, Clams, and shrimp with peppers, onion, shredded carrot, jalapeño, capers, olives, and celery in a fish stock with turmeric, and rice.
18.95

Enchiladas de Molé
Chicken poached with onion, and bay combined with cilantro, white cheese, avocado, onion, jalapeño, and garlic rolled in a corn tortilla topped with Mexican chocolate salsa and cheese, served with rice and Haitian coleslaw.
18.95

Albondigas
Vegetarian meatballs ( garbanzo beans, vegetables, and a garlic/bread) pan sautéed and finished in a tomatillo salsa Served with rice and Haitian coleslaw..
17.95

Combo (any 2 entrees)
19.00

Dessert optional
Small tartletsBanana cream/chocolate cheesecake

Sunday, February 20, 2011

sunday brunch

Bon Appetit Café
Brunch

Middle Eastern Plate
Fillo pie with potato/onion/carrot /feta served with hummus, tomato, and Pita bread
6.65

Cajun Hash
Cajun sausage combined with potato, crimini mushrooms, onion, green pepper,celery, and Cajun spices sautéed with eggs. Served with fruit, polenta, or piyaz.
7.25

Potato Omlette
Roasted potato combined with green bell pepper, leeks, celery, and feta cheese oven baked. Served with fruit, polenta, or piyaz.
7.95

Panquecas
Brazilian crepe stuffed with banana topped with honey. Served with fruit, polenta, or piyaz.
7.75

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

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

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

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

Blackened Salmon
Atlantic salmon Fillet spice rubbed and pan seared topped with a lemon aioli sauce. Served with fruit, polenta, or piyaz.
8.50

chicken Pasta
Grilled marinated chicken over Penne pasta with three cheeses and white sauce.
7.75
Soup of the day 3.50/4.75
Chorba
2 eggs any style with your choice of Served with fruit, polenta, or piyaz.
7.50 with sausage or bacon add 1.00
Soup of the day 3.50/4.75
French onion and mushroom/Chorba
Beverages
Coffee, or herbal (Chamomile, Lemon zinger, Peppermint, Bengal Spice), Green tea, English breakfast tea…………………$1.75
Orange juice ………………………………………………$1.75

Friday, February 18, 2011

dinner friday 2/18/11

Bon Appetit Café Dinner Menu
First Course
Hummus plate 5.75
Tunisisan paté plate 5.75

Second Course
Green salad5.95
Strawberry avocado salad 6.95
Piyaz salad 6.95
Chorba soup 4.95

Entrée
Tunisian Spicy Shrimp
Shrimp marinated in olive oil with garlic, cilantro, hot chili, and lemon zest grilled and topped with a lemony cilantro infused sauce. Served with Basmati brown rice.
18.95

Grilled Middle Eastern Chicken
Chicken skewers with roasted eggplant and tomato with feta cheese served with basmati brown rice.
17.95


Cous Cous Marseilles
A vegetable stew with green peas, onion, carrot, squash, tomato and, celery, eggplant, and tofu spiced with cumin and mint served with couscous.
17.95


Wild Caught Salmon
Pan sauteed wild caught Washington state salmon with a fresh orange reduction sauce served with Basmati brown rice.
18.95

Thursday, February 17, 2011

thursday dinner 2/17/11

this week the around the world meal is 4 courses since the salad comes with the meal.

Welcome to Bon Appétit Café’s
“Around the World”
February 17, 2011
North African Overview

Appetizer
Betzel
Pastry stuffed with potato, peas, carrot, feta and onion.

Soup
Harira
A soup of garbanzo, red lentil, tomato, butternut squash, carrots, shredded pear, and peppers in a sweet and spicy base.

Salad
Salade de Carrot
Shredded carrot with orange/lemon dressing.

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

Tunisian Spicy Shrimp
Shrimp marinated in olive oil with garlic, cilantro, hot chili, and lemon zest grilled and topped with a lemony cilantro infused sauce.
18.95

Moroccan Tagine
Carrot, peppers, yam, tomato, butternut squash, date, apricot, apple, pear, and lentil braised in their own juices with spices (cardamom, cinnamon, coriander, nutmeg) tagine style topped yogurt sauce.
17.95

Musa “ a ‘a
Roasted eggplant with feta cheese and tomato served with grilled spicy
Chicken skewers.
18.95
Sample plate (combination of two entrees)
$19.00

Saturday, February 12, 2011

sat and sunday brunch 2/11 and 12 plus menu change for dinner

Note : Steak is off the menu for saturday and Sunday replaced by chicken breast with a white wine mushroom cream sauce.

Bon Appetit Café
Brunch

Crepas de Molé
Mexican crepe stuffed with peaches topped with chocolate salsa. Served with fruit, potato, or polenta.
7.75
Huevos Publanos
Two eggs poached in a spicy tomato salsa with green peppers, and onions. Served with fruit, potato, or polenta.
7.25 with sausage 7.95
Pastacciata
A layered oven-baked dish with layers of a dough made from polenta, semolina flour, and egg stuffed with spicy sausage, onion, mushrooms, and tomato sauce topped with a béchamel . Served with fruit, potato, or polenta.
7.75
Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with fried apple and maple syrup. Served with fruit, potato, or polenta.7.50
Chilaquiles Verde
Two eggs poached in a spicy green salsa over homemade tortilla chips. Topped with feta cheese and sour cream. Served with fruit, potato, or polenta.
7.25
Cajun Hash
Steak, pork tenderloin, and Italian sausage ground and combined with green pepper, celery, onion, and potato refried with whipped eggs and served with fruit.
7.50
Greek chicken salad
Grilled marinated chicken, red onion, tomato, cucumber, and kalamata olives over greens with feta and oregano drizzled with oil and vinegar.


Soup of the day 3.50/4.75
Tomato fig or French Onion (no cheese)
2 eggs any style with your choice of Served with fruit, potato, or polenta.
7.50 with sausage or bacon add 1.00
Bon Appetit Café uses Organic Eggs from Prairie Bluff and Jordandal grass fed natural meat products.
Beverages
Coffee, or herbal (Chamomile, Lemon zinger, Peppermint, Bengal Spice), Green tea, English breakfast tea…………………$1.75
Orange juice ………………………………………………$1.75


Wednesday, February 9, 2011

wines for tango party and menu correction

Correction to dinner menu for 2/11-13: Jordandal pork chop pan seared and oven braised topped with a spicy chocolate infused sauce. Served with special rice.

Listed below are the wines we'll be pouring on feb14th



Greg,Wines for Monday...
Bon Appetit, Tango and The Wines of Argentina…tres

Monday, February 14, 2011


2008 Altivo Classic Torrontes, Cafayate, Salta, Argentina
“Altivo is an exciting new project from an Estate with heritage dating back to the 1890s. The vineyard is planted on land purchased by the pioneering Eugenio Bustos. The 400 hectares under vine are about 1.5 hours drive south of the bustling regional city of Mendoza. It seems the perfect place to plant vines. With the Andes ever present to the west, an abundance of pure "melt water" when required, the vines are nurtured by long sunny days, and cool nights. The vineyard is essentially organic. Given the pristine environment there is little need for more than a few organic sprays per year. The greatest threat is hail. The oldest blocks are protected by netting to minimize damage. The Altivo wines have a very distinctive character. They are bold in flavor, lush in texture and have great structure and length. The Altivo "Classic" wines are sourced from the younger blocks on the Estate, with the "Reserva" wines sourced from the mature blocks. Bold flavors. Lush texture. Great structure.”
Regular retail $15, tonight only $12


2009 Cono Sur Carmenère, Central Valley, Chile
“100% Pinot Noir. Dressed in fresh purple red color, this is a voluptuous Pinot Noir with rich fruit notes of cherry, raspberry, plum and strawberry - a red fruit party! – enhanced by subtle smoked hints. In the mouth, sweet fruit notes stand out, and its fine tannins give it a great texture and a mouth-filling structure. Balanced and New World styled, this is a wine of personality and elegance. Sexy, pure and simple, it’s a young and refreshing Pinot.”
Regular retail $15, tonight only $12


2008 Catena Malbec, Mendoza, Argentina
“Catena Malbec is composed of 100% varietal wines blended from vineyards of different altitudes. Each vineyard is specifically farmed in preparation for its role in the final blend. The combination of different vineyard components results in a wine with heightened complexities. 80-year-old vines in Angélica lend soft, sweet texture and Catena cuttings in La Pirámide provide spicy character. Cold nights in Nicasia lend bright, crisp acidity and the intense sunshine in Adrianna give explosive floral aromatics and concentrated structure.”
Regular retail $30, tonight only $23

valentine dinner throughthe weekend 2/11-2/13

The menu will stay the same all week note: the apps/salads/soup you choose one per each (since 2 are listed) dessert is provided but not included (20 dollars plus). Monday night there will be a south american themed buffet/malbec pour (3)/and tango dancing with chocolates (25 dollars plus ) Please note Saturday night is sold out after 6:30 so we can only take reservations or walk ins at 5. Also no groupons for Monday night!!

Bon Appétit Café
Valentine WeekDinner Menu

Appetizer
Tunisian Paté
Tapanade


Choose one
Soup
Tomato fig soup/French onion mushroom
or
Salad
Strawberry avocado salad/French rice salad

Entrees
Braised Pork Chops with salsa Molé
Marinated center Jordandal pork chops pan seared and simmered in a dark chocolate infused mole salsa served with special rice.

Crimini Pasta
Crimini mushrooms tossed with, roasted walnuts leeks, and a savory tomato sauce topped with fresh grated parmesan cheese served over penne pasta.

Mango Tilapia
Tilapia fillet rubbed with spices pan seared p0ached in white wine finished with a sweet mango coconut sauce served with special rice.

Spanish Style steak in a Dark Fruit Sauce
Jordandal Steak marinated in red wine and herbs grilled then sliced and finished in a dark rich sauce with dried fruit served with special rice.


Tagine
Butternut squash, yam, tomato, onion, green and red pepper, , lentil, pear, apple, dates, apricots, raisins, and mild chilies, cinnamon, honey, saffron, mint, cardamom, and coriander. Served with yogurt sauce and couscous.


Dessert
Mini cheese cake/flourless chocolate cake/red velvet cake
Chocolate truffles

Saturday, February 5, 2011

dinner saturday night 2/5/11

Bon Appetit Café Dinner Menu
First Course
Tapanade plate 6.25
Hummusplate 5.75
Second Course
Green salad5.95
Cole slaw 5.95
Greek egg soup 4.95
French onion soup4.95

Entrée
Ispanak
Spinach, organic button mushrooms, tofu, onion, lemon, and tomato with cumin and garlic served with Basmati 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 basmati brown rice
18.95
Scallops Creole
Large scallops spice encrusted and pan seared finished in a spicy creole cream sauce served with brown basmati rice.
17.95
Cous Cous Marseilles
A vegetable stew with green peas, onion, carrot, squash, tomato and sundried tomato, celery, eggplant, and tofu spiced with cumin and mint served with couscous.
17.95
Moussaka
Grilled eggplant layered with a sauce with browned tofu/onion/tomato/ and garbanzo topped with bechemal sauce and bread crumbs baked and served with Basmati brown rice.
17.95

saturday brunch 2/5/11

Bon Appetit Café
Brunch


Sandwich
BLT /wheat sourdough (optional fried egg)
Greek chicken Pita w /Lettuce/tomato/cucumber yogurt sauce
Hummus Pita w/lettuce/tomato
Sides of polenta/Piyaz/fruit
7.75


Crepas de Molé
Mexican crepe stuffed with peaches topped with chocolate salsa. Served with piyaz or polenta.
7.75


Mediterranean Seafood Stew
Salmon , shrimp, and scallops simmered with carrots, leeks, celery, potato, tomato, onion, fresh herbs and spices served with lemon and sliced sourdough.
7.95


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

Mushroom Parmesan Omelette
Mushrooms, onion, and parmesan cheese with whipped eggs pan done and served with . Served with piyaz or polenta.
7.50


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


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

Soup of the day 3.50/4.75
Greek egg soup or French Onion
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, February 3, 2011

thursday 2/3/11

Welcome to Bon Appétit Café’s
“Around the World”
February 3, 2011
Greece

Appetizer
Hummus plate

Soup
Greek egg soup
Or
Greek Salad

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

Moussaka
Grilled eggplant layered with a sauce with browned tofu/onion/tomato/ and garbanzo topped with bechemal sauce and bread crumbs baked and served with rice.
17.95

Skewered chicken
Chicken marinated with olive oil, garlic, and oregano skewered with tomato., onion, and green pepper served with yogurt sauce and rice
18.95

Shrimp with feta and tomato
Shrimp poached lightly and layered with feta, tomato, and onion over potato topped with oregano and lemon zest baked in the oven
18.50

Dessert optional
Greek cake
7.50

Wednesday, February 2, 2011

wine tasting friday 2/4/11 and dinner

Sorry we live in Wisconsin and it snows like crazy (literally), but friday we're going to Southern France. Meal includes tapenade plate/french onion soup ala bonappetit/salad/pork roast/creole scallops/couscous marsailles and other treats..normally 30 dollars bad weather discount 25dollars...no Groupons please for this special event

Greg,Looking for a new idea for a wine dinner I came up with something to help take away the winter blizzard blues: wines from Southern France. A little bit of turquiose blue and yellow sun on Friday night.Bon Appetit: Southern FranceFriday, February 4, 2011

2009 Petit Roubie Picpoul de Pinet, Languedoc
2009 Saint Martin Bronzinelle Blanc, Languedoc
2007 Lascaux Languedoc Rouge, Languedoc
2007 Goeuil Cotes du Rhone Cairanne, Rhone
2008 L’Hortus La Loup dans la Bergerie, Languedoc
Michael PareWine Sales RepresentativeL'Eft Bank Wine CompanyMadison, WIcell: 608-332-9511=