Friday, November 4, 2011

dinner fri and sat 11/4-5

Bon Appetit Café
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

Creole Scallops
Large sea scallops spiced rubbed pan seared finished in a piquant Creole cream sauce served with grilled zucchini.

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.

Eggplant with red sauce
Breaded spiced eggplant fried in colovita oil finished with a mushroom tomato sauce with fresh herbs.

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.

Chicken Salad
Jordandal chicken breast marinated roasted and served over greens with walnuts, poached butternut squash, red onion, and a savory dressing.

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