Friday, September 30, 2011

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

Bon Appetit Café
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

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.

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.

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

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

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.

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