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