Saturday, May 28, 2011

sat sun brunch 5/28/29

Bon Appetit Café
Brunch

Sandwich
Couque Monsieur
Jorddandal cured ham and gorgonzola cheese batter dipped bread pan fried
Sides of piyaz or fruit
7.75

Artichoke Omelette
Artichoke, caramelized onion, fresh parsley, and provolone cheese combined with whipped eggs baked in the oven served with either rosemary garlic polenta or piyaz.
7.50

Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with fried pear and maple syrup. Served with rosemary garlic polenta or piyaz.
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 salad
7.65

Moussaka
Grilled eggplant layered with a sauce with beef/onion/tomato/ and green pepper topped with bechemal sauce and bread crumbs. Served with salad.
7.25

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

Huevos Publanos
Two eggs poached in a spicy tomato salsa with red and green peppers, and onions. Served with salad
7.95

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 ham (or not) with whipped eggs. Served with your choice piyaz, or fruit.
7.75

Fatoush Salad with Grilled chicken
Grilled chicken sliced and served over middle eastern bread salad (flat bread, seranno chili, tomato, cucumber, red onion, and mint/cilantro vinaigrette dressing.
7.25

Soup of the day 3.50/4.75
Italian tomato/pork and clam chowder
2 eggs any style with your choice of Served with fruit 7.50 with ham or bacon or sausage 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, May 27, 2011

fri and sat 5/27 and 28 dinner

Bon Appetit Café Dinner Menu

First Course
Cheese plate 5.75
Tapenade plate 5.75


Second Course
Green salad 5.95
Piyaz salad 5.95
Fatoush salad 5.95
Italian tomato soup4.95
Clam Chowder 4.95

Entrée
Ispanak
Spinach, tofu, mushrooms, onion, lemon, and tomato with cumin and garlic served with brown basmati rice.
16.95

Low Country stew
. White beans, yams, zucchini, butternut squash, peppers, and onion, braised in their own juices with Cajun spices served with brown basmati rice.
12.95 with sausage 15.95

Jordandal Pork Chop
Jordandal farms pork chop marinated in special sauce grilled and served with potato salad.
17.95

Chicken Piri Piri
Chicken breast pan sautéed with carrot, red and green bell pepper, celery, and onion in a spicy (hot) cinnamon infused tomato sauce served with brown basmati rice.
16.95

Shrimp and Asparagus pasta
Shrimp sautéed with onion and asparagus finished in a red sauce tossed with linguini and topped with parmesan cheese.
16.50

Thursday, May 26, 2011

thursday dinner 5/26

Welcome to Bon Appétit Café’s
“Around the World”
May 26, 2011
Southern Family Recipes

Appetizer
Corn bread

Soup
Dad’s black bean soup

Or

Salad
Potato salad


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

Low Country stew
White beans, yams, zucchini, butternut squash, peppers, and onion, braised in their own juices with Cajun spices served with Fried brown rice.
10.95 with sausage 13.95

Spicy Fried Chicken
Chicken breast shaken with flour and cereal deep fried served with fried brown rice.
15.95

Cajun Pork Chops
Jordandal Pork chops marinated in secret sauce grilled then oven braised tender served with fried brown rice.
17.95

Creole Shrimp
Shrimp pan sautéed with peppers, and onion in a creamy gravy with fried rice
16.95

Saturday, May 21, 2011

brunch sat and sun 5/21-22

Sour Dough French Toast
Egg batter dipped Madison sourdough bread with fried pear and maple syrup. Served with fruit or piyaz.
7.50
B’stilla
Filo pie stuffed with prepared chicken, raisin, and egg with cinnamon, honey, saffron, and cilantro. Served with piyaz or fruit
7.25

Portuguese pork and clam stew
Jordandal pork chops marinated with roasted red pepper sauce and lemon pan sautéed and stewed with little neck clams, onion, green pepper, potato, and wine. Served with bread.
6.95

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

Salmon Cakes
Poached salmon combined with celery, onion, scallion, green pepper, fresh parsley, and fresh bread crumbs formed into cakes pan seared topped with aioli and served with piyaz or fruit.
7.95

Shrimp Omlette
Poached shrimp, roasted potatoes with red and green peppers, onion, and feta combined with whipped egg and oven baked . Served with piyaz, or fruit.
7.25

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 ham (or not) with whipped eggs. Served with your choice piyaz, or potatoes.
7.75

Roasted chicken Salad
Oven roasted hicken sliced and served over greens with tomato, cucumber, red onion, and homemade croutons vinaigrette dressing.
7.25
Soup of the day 3.50/4.75
Italian country vegetable/Italian tomato
2 eggs any style with your choice of Served with fruit 7.50 with ham or bacon add 1.00
Bon Appetit Café uses Organic Eggs from Prairie Bluff and Jordandal grass fed natural meat products.
Beverages
Coffee, or herbal (Chamomile, Lemon zinger, Peppermint, Bengal Spice), Green tea, English breakfast tea…………………$1.75
Orange juice ………………………………………………$1.75

Friday, May 20, 2011

sat menu wine tasting may 21

Saturday is a wine tasting 26 dollars with wine flight (see below menu)

Bon Appetit Café
Saturday Wine dinner

First Course
Tomato Coulis/Tapenade/Caponata/Cheese with Flat bread

Second Course
Green salad or
Italian Tomato soup
Italian Vegetable Soup

Entrée
Pasta Primavera
Asparagus, mushroom, leek, onion, green peas,carrot, ripe tomato, fresh basil, and olives tossed with Linguini pasta, white wine (touch of cream), and parmesan. Vegetarian or with Italian sausage


Jordandal Grilled Pork Tenderloin
Jordandal farms pork tenderloin marinated in a special sauce grilled and topped with a honey glaze served with rice.


Tofu Ispanak
Tofu pan seared with spinach, onion, mushrooms, and tomato topped with walnuts, and yogurt sauce. Served with rice.
Moussaka


Grilled eggplant layered with a sauce with beef/onion/tomato/ and green pepper topped with bechemal sauce and bread crumbs.

Shrimp and artichoke pasta
Shrimp sautéed with onion and artichoke hearts finished in a paprika cream sauce tossed with penne pasta.

Bon Appétit: Blended Wines from Around the World, Saturday May 21 2010
LaRoque: Marsanne, Rolle, Grenache Blanc, Viognier, Rousanne /

Ducasse Bordeaux Blanc: Sauvignon Blanc, Semillon, Muscadelle /

2010 Goats do Roam Rosé: Syrah, Grenache, Gamay Noir, Mourvedre /

2009 Alysa, California: Syrah, Grenache and Carignane

2007 Raymond Sommelier Series: Cabernet, Merlot, Cabernet Franc
Cabernet Sauvignon, 15% Merlot and 4% Cabernet Franc.

dinner friday mat 20th

Bon Appetit Café Dinner Menu

First Course
Cheese plate 5.75
Tapenade plate 5.75


Second Course
Green salad 5.95
Piyaz salad 5.95
Italian tomato soup4.95
Italian country vegetable 4.95

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

Grilled Moroccan Tuna
Tuna marinated with Moroccan spices, lemon, lime, and cilantro grilled and served with aioli and basmati brown rice.
16.95

Jordandal Pork Tenderloin
Jordandal farms pork tenderloin marinated in white wine with spices pan seared and served with special rice
17.95

Pasta Primavera
Asparagus, mushroom, leek, onion, green peas,carrot, ripe tomato, fresh basil, and olives tossed with Linguini pasta, white wine (touch of cream), and parmesan. Vegetarian or with Italian sausage
15.95/17.95

Roasted Chicken and Mushroom Risotto cakes
Jordandal chicken roasted deboned and finished in a green sauce served with pan fried mushroom risotto cake.
14.95

Thursday, May 19, 2011

thursday dinner 5/19

Welcome to Bon Appétit Café’s
“Around the World”
April 19, 2011
Mediterranean Over View

Appetizer
Tomato Coulis/Caponata/Roasted Pears

Soup
Tuscan Tomato 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 beef/onion/tomato/ and green pepper topped with bechemal sauce and bread crumbs baked and served pilaf.
17.95

Shrimp and artichoke
Shrimp sautéed with onion and artichoke hearts finished in a paprika cream sauce with Risotto cakes.
18.50

B’stilla
Filo pie stuffed with prepared chicken, raisin, and egg with cinnamon, honey, saffron, and cilantro. Served with pilaf.
17.95

Pasta Primavera
Asparagus, mushroom, leek, onion, carrot, ripe tomato, spinach, fresh basil, and olives tossed with Linguini pasta, white wine (touch of cream), and parmesan. Vegetarian 16.95 with Italian sausage
18.95

Portuguese pork and clam stew
Jordandal pork chops marinated with roasted red pepper sauce and lemon pan sautéed and stewed with little neck clams, onion, green pepper, potato, and wine. Served with bread.
17.95

Thursday, May 12, 2011

dinner thursday 5/12

Welcome to Bon Appétit Café’s
“Around the World”
May 12, 2011
Italian
Thanks to Fran and Brian
Appetizer
Antipasti

Soup
Italian Country Soup
Tomato, squash, leeks, carrot, peppers, potato in a savory stock with fresh herbs.
Or
Green Caesar Salad

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

Mushroom Risotto
Oven roasted mushrooms with leeks and onion a white sauce with arborio rice.
15.95

Fran’s Italian Meatballs
Jordandal ground beef spiced with bread crumbs, garlic, parmesan cheese, and fresh basil rolled with hard boiled egg, and fresh tomato browned and finished in a homemade red sauce. Served with Bread.
14.95

Pollo alla Brian
Oven browned chicken quarters with garlic, olives, and onion finished with red wine vinegar, and served over pan browned potato.
15.95

Pizza Lucciano
A stuffed pizza dish with a layer of bread dough, jordandal ham , gorgonzola cheese, capers, Genoa salami, mortadella, romano and parmesan, egg, butter and thin sheet pasta baked crisply and served with caponata.

Sicillian Tuna
Yellow fin tuna steak pan seared with fennel seed and topped with a wine deglaze sauce. Served with caponata.
14.95

Saturday, May 7, 2011

mothers day brunch

Remember 12 dollars per person (doesnot include coffee or drinks)

Mother’s Day Brunch

Buffet Table

Spinach pie
Piyaz
Green salad
French torte
Roasted mushrooms
Marinated olives
Honey Buns
Tortilla Espanol
Pork Tenderloin
Potatoes (pan seared with garlic)
Italian scrambled eggs
Turkish fried rice
Various small desserts and chocolates

From the Kitchen

Grilled Wild Caught Salmon
Grilled salmon fillet topped with lemon currant sauce

Cajun Hash
Chopped sirloin, pork tenderloin, ham, roasted chop, onion , celery, green pepper, parsley, and potato pan fried with whipped eggs

French Toast
Batter dipped sourdough bread pan seared with sliced pear topped with cinnamon and maple syrup

Crawfish cakes
Poached wild caught crawfish meat with celery, onion, leeks, fresh parsley, serrano chile, green peppers, and Cajun spices pan fried golden topped with special aioli sauce.

Green eggs and ham SaM I aM
Spinach Pesto omelette with/without ham

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

brunch saturday May 6th

Note Sunday brunch will be posted later today (may 6th)

Bon Appetit Café
Brunch

Sandwich
Couque Monsieur
Jorddandal cured ham and gorgonzola cheese batter dipped bread pan fried
Sides of piyaz or potatoes.
7.75

Italian Scrambled eggs
Whipped eggs with grated parmesan, sour cream, garlic, marjoram, and oregano pan sautéed served with Piyaz or Potatoes.
7.75

Cajun Hash
Chopped sirloin, pork tenderloin, grilled chop, ham. onion , celery, green pepper, parsley, and potato pan fried with whipped eggs served with green salad.
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 Potatoes or piyaz.
7.65

Crawfish Cakes
Poached wild caught crawfish meat combined with celery, vadalihia onion, green pepper, fresh serano chile, parsley, garlic, and fresh bread crumbs with fresh herbs, spices and lemon zest sautéed in olive oil topped with special aioli. Served with piyaz, or potatoes.
7.95

Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with fried pears and maple syrup. Served with piyaz or potatoes
7.75

Mushroom torte
Roasted mushrooms, roasted onions, potato and cheese layered with fillo dough pastry and baked golden. Served with potatoes or piyaz.
7.25

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 ham (or not) with whipped eggs. Served with your choice piyaz, or potatoes.
7.75

Soup of the day 3.50/4.75
Mexican vegetable
2 eggs any style with your choice of Served with fruit 7.50 with ham or bacon add 1.00
Bon Appetit Café uses Organic Eggs from Prairie Bluff and Jordandal grass fed natural meat products.
Beverages
Coffee, or herbal (Chamomile, Lemon zinger, Peppermint, Bengal Spice), Green tea, English breakfast tea…………………$1.75
Orange juice ………………………………………………$1.75

Friday, May 6, 2011

friday/saturday dinner 5/6 and 7

Bon Appetit Café Dinner Menu

First Course
Olive plate 5.75
Cheese plate5.75
Roasted mushroom plate5.75

Second Course
Green salad5.95
Spicy Caesar salad 5.95
Pesto vegetable4.95
Mexican vegetable4.95

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

Grilled Wild Caught Salmon
Wild caught Columbia river coho salmon grilled and served with salmon mousse aioli and special rice.
18.25

Jordandal Pork Tenderloin
Jordandal farms pork tenderloin marinated in white wine with spices pan seared topped with a brandy reduction sauce served with pan seared potato.
17.95

Shrimp Provencal
Shrimp pan done with onion, tomato, and leeks finished with white wine. Served with rice.
16.95

Roasted Rainbow Trout*
Idaho rainbow trout oven braised in white wine topped with lemon cream sauce. Served with special rice.
14.95
* please note this is a whole fish and although it has been cleaned some small bones were not removed.

Thursday, May 5, 2011

thursday 5/5 dinner

Welcome to Bon Appétit Café’s
“Around the World”
May 5, 2011
French

Appetizer
Tomato Coulis

Soup
Pesto soup

Or

Salad
Green salad

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

Pan Done Trout
Rainbow trout pan sautéed finished in a cream sauce. Served with rice.
16.95

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

Pork tenderloin
Pan seared Jordandal Pork tenderloin with a brandy reduction sauce served with pan roasted potatoes
15.95

Mushroom torte
Roasted mushrooms, roasted squash, roasted onions, potato and cheese layered with fillo dough pastry and baked golden. Served with rice
15.95