Welcome to Bon Appétit Café’s
“Around the World”
March 1, 2012
North African Overview
Appetizer
Hummus plate
Soup
Harira
A soup of red lentil, tomato, butternut squash, carrots, shredded pear, and peppers in a sweet and spicy base.
Salad
Tabouli
Choose from the following entrees:
(Dinner price includes the first three courses. Dessert not included)
Chicken with Couscous stuffing
Chicken breast stuffed with buttered couscous/date/walnuts/cilantro.
16.95
Moroccan Tagine
Carrot, peppers, garbanzo, yam, tomato, butternut squash, date, fige, pear, and lentil braised in their own juices with spices (cardamom, cinnamon, coriander, nutmeg) tagine style topped yogurt sauce.
16.95
Betzel
Pastry stuffed with shrimp/onion/sweet pepper and feta cheese topped with yogurt sauce served with saffron rice.
16.95
Sample plate (combination of two entrees)
$18.00
Wednesday, February 29, 2012
dinner wed feb 29th
Welcome to Bon Appétit Café’s
Wednesday
February 29, 2012
Appetizer
Olive plate
Salad
Green salad 4.95
Soup
Portuguese barley soup 3.95
Entrees:
Grilled Shrimp
Shrimp marinated and skewered grilled and served with grilled vegetables. Side of special rice.
16.95
Red Beans and Rice
Red Beans cooked with onion, green pepper, celery spices(thyme, bay, oregano, garlic, etc) reduced down and added cayenne, Tabasco, and secret herbs with rice.
10.95
Cabbage roll Szablocs
Vegetarian stuffed cabbage leaves (beans, tofu, onion, rice, and cheese) in tomato stock topped with sauerkraut and shredded cabbage with sour cream.
15.95
Barbequed pork tostada
Jordandal pork tenderloin pan sautéed with onion, carrot, green pepper, red pepper, and caelery finished in a tangy homemade barbeque sauce served on a crisp tortilla with sliced tomato and shredded lettuce topped with grated cheese.
13.95
Wednesday
February 29, 2012
Appetizer
Olive plate
Salad
Green salad 4.95
Soup
Portuguese barley soup 3.95
Entrees:
Grilled Shrimp
Shrimp marinated and skewered grilled and served with grilled vegetables. Side of special rice.
16.95
Red Beans and Rice
Red Beans cooked with onion, green pepper, celery spices(thyme, bay, oregano, garlic, etc) reduced down and added cayenne, Tabasco, and secret herbs with rice.
10.95
Cabbage roll Szablocs
Vegetarian stuffed cabbage leaves (beans, tofu, onion, rice, and cheese) in tomato stock topped with sauerkraut and shredded cabbage with sour cream.
15.95
Barbequed pork tostada
Jordandal pork tenderloin pan sautéed with onion, carrot, green pepper, red pepper, and caelery finished in a tangy homemade barbeque sauce served on a crisp tortilla with sliced tomato and shredded lettuce topped with grated cheese.
13.95
Saturday, February 25, 2012
brunch sat and sun 2/25/26
Bon Appetit Café
Brunch
Bon Appetit BLT
Jorddandal slab bacon, tomato, lettuce on grilled Madison sourdough baguette with potatoes.
7.95
Italian Scrambled eggs
Whipped eggs with grated parmesan, sour cream, garlic, and oregano pan sautéed served with pan seared potatoes or polenta.
7.75
Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with maple syrup. Served with pan seared potatoes or polenta
7.75
Lecsó with eggs
Eggs cooked with peppers and tomato in an onion paprika sauce. Served with polenta or pan seared potatoes.
7.75
Pastaciatta Paprikash
A cake like dish of polenta dough layered with Roasted chicken, onion, red pepper, and cheese topped with a creamy paprika sauce Served with salad.
7.65
Red Beans and Rice
Red Beans cooked with onion, green pepper, celery spices(thyme, bay, oregano, garlic, etc) reduced down and added cayenne, Tabasco, and secret herbs tossed with rice.
7.25
Huevos Publanos
Two eggs poached in a spicy tomato salsa with red and green peppers, and onions. Served with pan seared potatoes or polenta.
7.65
Cajun Hash
Jorddandal pork, and bacon sautéed with peppers, tomato, onion, and potatoes then tossed with whipped eggs and Cajun spices.
Side of salad or polenta.
7.75
Soup of the day 3.50/4.75
Barley soup or crawfish bisque
2 eggs any style with your choice of bacon or polenta or potatoes 7.75 two sides 7.95
Bon Appetit Café uses Organic Eggs from Prairie Bluff and Jordandal grass fed natural meat products.
Beverages
Coffee, or herbal (Chamomile, Peppermint, mint), Green tea, English breakfast tea …………………$1.75
Orange juice ………………………………………………$1.75
Brunch
Bon Appetit BLT
Jorddandal slab bacon, tomato, lettuce on grilled Madison sourdough baguette with potatoes.
7.95
Italian Scrambled eggs
Whipped eggs with grated parmesan, sour cream, garlic, and oregano pan sautéed served with pan seared potatoes or polenta.
7.75
Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with maple syrup. Served with pan seared potatoes or polenta
7.75
Lecsó with eggs
Eggs cooked with peppers and tomato in an onion paprika sauce. Served with polenta or pan seared potatoes.
7.75
Pastaciatta Paprikash
A cake like dish of polenta dough layered with Roasted chicken, onion, red pepper, and cheese topped with a creamy paprika sauce Served with salad.
7.65
Red Beans and Rice
Red Beans cooked with onion, green pepper, celery spices(thyme, bay, oregano, garlic, etc) reduced down and added cayenne, Tabasco, and secret herbs tossed with rice.
7.25
Huevos Publanos
Two eggs poached in a spicy tomato salsa with red and green peppers, and onions. Served with pan seared potatoes or polenta.
7.65
Cajun Hash
Jorddandal pork, and bacon sautéed with peppers, tomato, onion, and potatoes then tossed with whipped eggs and Cajun spices.
Side of salad or polenta.
7.75
Soup of the day 3.50/4.75
Barley soup or crawfish bisque
2 eggs any style with your choice of bacon or polenta or potatoes 7.75 two sides 7.95
Bon Appetit Café uses Organic Eggs from Prairie Bluff and Jordandal grass fed natural meat products.
Beverages
Coffee, or herbal (Chamomile, Peppermint, mint), Green tea, English breakfast tea …………………$1.75
Orange juice ………………………………………………$1.75
Friday, February 24, 2012
dinner fri and sat feb 24 and 25th
Bon Appétit Café
Dinner Menu
Appetizer
Pogacsa with Hungarian cheese 5.75
Canapé sandwich salmon mousse 7.50
Olive plate 7.96
Soup
Tomato fig soup 6.95
Crawfish Bisque 7.25
Hungarian barley soup 4.95
Salad
Strawberry avocado 7.50
Hungarian Tomato Salad 5.00
Green salad 6.50
Entrees
Blackened Catfish
Catfish fillet spice rubbed and dry roasted topped with remoulade sauce and served with Portuguese rice.
16.95
Grilled Shrimp Piri Piri
Shrimp marinated and greilled served with a spicy Portuguese pepper sauce with Portuguese rice.
16.95
Garbanzo bean stew
Garbanzo beans sautéed with green and red pepper, onion, carrot, and celery in a savory paprika sauce served with Portuguese rice.
16.95
Chicken Paprikás Cake
Cake like dish with Jordandal chicken breast simmered in a sour cream and paprika sauce layered with polenta dough and parmesan cheese oven baked golden.
15.95
Cabbage roll Szablocs
Vegetarian stuffed cabbage leaves (beans, tofu, onion, rice, and cheese) in tomato stock topped with sauerkraut and shredded cabbage with sour cream.
14.95
Roti de Porc a la Toulonaise
Slow roasted whole tenderloin drilled with a spiced (fresh thyme and oregano) garlic paste sliced and served with an anise cream sauce side of mashed potato and arugula.
18.95
Thursday, February 23, 2012
brunch thursday 2/23
Bon Appetit Café
Brunch
Bon Appetit Curry catfish fried rice
Sliced catfish fillet quick fried with eggplant, onion, green and red pepper and curry spice tossed with prepared rice and honey.
7.95
Italian Scrambled eggs
Whipped eggs with grated parmesan, sour cream, garlic, and oregano pan sautéed served with pan seared potatoes or polenta.
7.75
Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with maple syrup. Served with pan seared potatoes or polenta
7.75
Crawfish cakes
Crawfish tail meat poached and combined with celery, onion, cilantro, lemon zest, and spiced bread crumbs into cakes sautéed in oil and topped with an remaulade sauce. Served with polenta or salad.
7.75
Huevos Publanos
Two eggs poached in a spicy tomato salsa with red and green peppers, and onions. Served with polenta or salad.
7.65
Red Beans and Rice
Red Beans cooked with onion, green pepper, celery spices(thyme, bay, oregano, garlic, etc) reduced down and added cayenne, Tabasco, and secret herbs with corn bread.
6.95
Soup of the day 3.50/4.75
Tomato fig soup or crawfish bisque
2 eggs any style with your choice of bacon or polenta or potatoes 7.75 two sides 7.95
Bon Appetit Café uses Organic Eggs from Prairie Bluff and Jordandal grass fed natural meat products.
Beverages
Coffee, or herbal (Chamomile, Peppermint, mint), Green tea, English breakfast tea …………………$1.75
Orange juice ………………………………………………$1.75
Brunch
Bon Appetit Curry catfish fried rice
Sliced catfish fillet quick fried with eggplant, onion, green and red pepper and curry spice tossed with prepared rice and honey.
7.95
Italian Scrambled eggs
Whipped eggs with grated parmesan, sour cream, garlic, and oregano pan sautéed served with pan seared potatoes or polenta.
7.75
Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with maple syrup. Served with pan seared potatoes or polenta
7.75
Crawfish cakes
Crawfish tail meat poached and combined with celery, onion, cilantro, lemon zest, and spiced bread crumbs into cakes sautéed in oil and topped with an remaulade sauce. Served with polenta or salad.
7.75
Huevos Publanos
Two eggs poached in a spicy tomato salsa with red and green peppers, and onions. Served with polenta or salad.
7.65
Red Beans and Rice
Red Beans cooked with onion, green pepper, celery spices(thyme, bay, oregano, garlic, etc) reduced down and added cayenne, Tabasco, and secret herbs with corn bread.
6.95
Soup of the day 3.50/4.75
Tomato fig soup or crawfish bisque
2 eggs any style with your choice of bacon or polenta or potatoes 7.75 two sides 7.95
Bon Appetit Café uses Organic Eggs from Prairie Bluff and Jordandal grass fed natural meat products.
Beverages
Coffee, or herbal (Chamomile, Peppermint, mint), Green tea, English breakfast tea …………………$1.75
Orange juice ………………………………………………$1.75
dinner thursday night 2/23 hungary
Welcome to Bon Appétit Café’s
“Around the World”
February 23, 2012
Hungary
From Sandor and Marika cook book
Kérem jött, és rendelkeznek az élelmiszer
Appetizer
Pogacsa with Hungarian cheese
Soup
Barley soup
Or
Tomato salad
Choose from the following entrees:
(Dinner price includes the first three courses. Dessert not included)
Lecsó
Catfish fired and topped with a red pepper sauce served with polenta cakes.
16.95
Paprikás a la Marika
Jordandal chicken breast simmered in a sour cream and paprika sauce with tomato and red pepper served with rice.
14.95
Cabbage roll Szablocs
Vegetarian stuffed cabbage leaves (beans, green pepper, onion, rice, and cheese) in tomato stock topped with sauerkraut and shredded cabbage with sour cream.
16.95
Ciģanypecsenye (Gypsy roast)
Jordandal pork loin fried and finished in an onion sauce with jordandal slab bacon served with mashed potatoes.
17.95
“Around the World”
February 23, 2012
Hungary
From Sandor and Marika cook book
Kérem jött, és rendelkeznek az élelmiszer
Appetizer
Pogacsa with Hungarian cheese
Soup
Barley soup
Or
Tomato salad
Choose from the following entrees:
(Dinner price includes the first three courses. Dessert not included)
Lecsó
Catfish fired and topped with a red pepper sauce served with polenta cakes.
16.95
Paprikás a la Marika
Jordandal chicken breast simmered in a sour cream and paprika sauce with tomato and red pepper served with rice.
14.95
Cabbage roll Szablocs
Vegetarian stuffed cabbage leaves (beans, green pepper, onion, rice, and cheese) in tomato stock topped with sauerkraut and shredded cabbage with sour cream.
16.95
Ciģanypecsenye (Gypsy roast)
Jordandal pork loin fried and finished in an onion sauce with jordandal slab bacon served with mashed potatoes.
17.95
Sunday, February 19, 2012
dave stoler jazz night feb 20th
Local jazz icon dave stoller will hold forth on monday (presidents day) we'll also be featuring food from the family cook book see below
Welcome to Bon Appétit Café’s
“Jazz night”
Appetizer
Dad’s Corn Bread 3.95
Soup
Seafood bisque 4.25
Tomato fig soup 4.95
Or
Coleslaw 4.25
Choose from the following entrees:
(Dinner price includes the first three courses. Dessert not included)
Red Beans and Rice
Red Beans cooked with onion, green pepper, celery spices(thyme, bay, oregano, garlic, etc) reduced down and added cayenne, Tabasco, and secret herbs with rice.
10.95
Shrimp Creole
Shrimp pan done with green peper, celery, and onion in a spicy white sauce with polenta
13.95
Crawfish cakes
Poached crawfish tail combined with celery, onion, caramelized onion, and biscuit crumbs with Cajun spicing formed into cakes and pan sautéed served with a remoulade sauce..
12.95
Blackened Catfish
Catfish fillet rubbed with a Cajun spices dry roasted served with polenta and aioli sauce.
15.95
Welcome to Bon Appétit Café’s
“Jazz night”
Appetizer
Dad’s Corn Bread 3.95
Soup
Seafood bisque 4.25
Tomato fig soup 4.95
Or
Coleslaw 4.25
Choose from the following entrees:
(Dinner price includes the first three courses. Dessert not included)
Red Beans and Rice
Red Beans cooked with onion, green pepper, celery spices(thyme, bay, oregano, garlic, etc) reduced down and added cayenne, Tabasco, and secret herbs with rice.
10.95
Shrimp Creole
Shrimp pan done with green peper, celery, and onion in a spicy white sauce with polenta
13.95
Crawfish cakes
Poached crawfish tail combined with celery, onion, caramelized onion, and biscuit crumbs with Cajun spicing formed into cakes and pan sautéed served with a remoulade sauce..
12.95
Blackened Catfish
Catfish fillet rubbed with a Cajun spices dry roasted served with polenta and aioli sauce.
15.95
Saturday, February 18, 2012
brunch sat and sun feb 18/19
Bon Appetit Café
Brunch
Bon Appetit Bourak
Spinach stuffed fillo pie topped with yogurt sauce served with salad, olives and feta cheese.
7.95
Italian Scrambled eggs
Whipped eggs with grated parmesan, sour cream, garlic, and oregano pan sautéed served with pan seared potatoes or polenta.
7.75
Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with maple syrup. Served with pan seared potatoes or polenta
7.75
French Omelette
Zucchini, caramelized onion, bell peppers, and eggplant with fresh parsley, and gruyere cheese combined with whipped eggs baked in the oven served with either pan seared potatoes or polenta.
7.75
Huevos Publanos
Two eggs poached in a spicy tomato salsa with red and green peppers, and onions. Served with pan seared potatoes or polenta.
7.65
Tortilla Espanol
Whipped eggs with fried potato, onion, red pepper and feta cheese pan sautéed served with polenta or
pan seared potatoes.
7.75
Soup of the day 3.50/4.75
Tomato fig soup or crawfish bisque
2 eggs any style with your choice of bacon or polenta or potatoes 7.75 two sides 7.95
Bon Appetit Café uses Organic Eggs from Prairie Bluff and Jordandal grass fed natural meat products.
Beverages
Coffee, or herbal (Chamomile, Peppermint, mint), Green tea, English breakfast tea …………………$1.75
Orange juice ………………………………………………$1.75
Brunch
Bon Appetit Bourak
Spinach stuffed fillo pie topped with yogurt sauce served with salad, olives and feta cheese.
7.95
Italian Scrambled eggs
Whipped eggs with grated parmesan, sour cream, garlic, and oregano pan sautéed served with pan seared potatoes or polenta.
7.75
Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with maple syrup. Served with pan seared potatoes or polenta
7.75
French Omelette
Zucchini, caramelized onion, bell peppers, and eggplant with fresh parsley, and gruyere cheese combined with whipped eggs baked in the oven served with either pan seared potatoes or polenta.
7.75
Huevos Publanos
Two eggs poached in a spicy tomato salsa with red and green peppers, and onions. Served with pan seared potatoes or polenta.
7.65
Tortilla Espanol
Whipped eggs with fried potato, onion, red pepper and feta cheese pan sautéed served with polenta or
pan seared potatoes.
7.75
Soup of the day 3.50/4.75
Tomato fig soup or crawfish bisque
2 eggs any style with your choice of bacon or polenta or potatoes 7.75 two sides 7.95
Bon Appetit Café uses Organic Eggs from Prairie Bluff and Jordandal grass fed natural meat products.
Beverages
Coffee, or herbal (Chamomile, Peppermint, mint), Green tea, English breakfast tea …………………$1.75
Orange juice ………………………………………………$1.75
Friday, February 17, 2012
dinner fir and saturday feb 17 and 18
Bon Appétit Café
Dinner Menu
Appetizer
Canapé sandwich (tuna or salmon mousse) 7.50
Olive plate 7.96
Soup
Tomato fig soup 6.95
Crawfish Bisque 7.25
Salad
Strawberry avocado 7.50
Green salad 6.50
Entrees
Blackened Catfish
Catfish fillet spice rubbed and dry roasted topped with spicy aioli sauce and served with Portuguese rice.
16.95
Shrimp Piri Piri
Shrimp sautéed with green and red pepper, onion, carrot, and celery finished with a spicy Portuguese pepper sauce and cinnamon served with Portuguese rice.
17.95
Garbanzo bean stew
Garbanzo beans sautéed with green and red pepper, onion, carrot, and celery in a savory paprika sauce served with Portuguese rice.
16.95
Grilled Pork Chops
Marinated jordandal farms pork chops marinated and grilled topped with aioli sauce served with Cole Slaw.
18.95
Moroccan Tagine
Carrot, bell peppers, yam, eggplant, tomato, raisin, pear, and onion, braised in their own juices with spices (cardamom, cinnamon, coriander, nutmeg) tagine style topped yogurt sauce. Served with couscous.
16.95
Dinner Menu
Appetizer
Canapé sandwich (tuna or salmon mousse) 7.50
Olive plate 7.96
Soup
Tomato fig soup 6.95
Crawfish Bisque 7.25
Salad
Strawberry avocado 7.50
Green salad 6.50
Entrees
Blackened Catfish
Catfish fillet spice rubbed and dry roasted topped with spicy aioli sauce and served with Portuguese rice.
16.95
Shrimp Piri Piri
Shrimp sautéed with green and red pepper, onion, carrot, and celery finished with a spicy Portuguese pepper sauce and cinnamon served with Portuguese rice.
17.95
Garbanzo bean stew
Garbanzo beans sautéed with green and red pepper, onion, carrot, and celery in a savory paprika sauce served with Portuguese rice.
16.95
Grilled Pork Chops
Marinated jordandal farms pork chops marinated and grilled topped with aioli sauce served with Cole Slaw.
18.95
Moroccan Tagine
Carrot, bell peppers, yam, eggplant, tomato, raisin, pear, and onion, braised in their own juices with spices (cardamom, cinnamon, coriander, nutmeg) tagine style topped yogurt sauce. Served with couscous.
16.95
Thursday, February 16, 2012
thursday dinner feb 16
Welcome to Bon Appétit Café’s
“Around the World”
February 16, 2012
Iberia
Appetizer
Portuguese plate
Soup
Tomato fig soup
Or
Cabbage salad
Choose from the following entrees:
(Dinner price includes the two courses. Dessert not included)
Shrimp Piri Piri
Shrimp sautéed with green and red pepper, onion, carrot, and celery finished with a spicy Portuguese pepper sauce and cinnamon served with Portuguese rice.
17.95
Garbanzo bean stew
Garbanzo beans sautéed with green and red pepper, onion, carrot, and celery in a savory paprika sauce served with Portuguese rice.
16.95
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 Portuguese rice.
18.95
“Around the World”
February 16, 2012
Iberia
Appetizer
Portuguese plate
Soup
Tomato fig soup
Or
Cabbage salad
Choose from the following entrees:
(Dinner price includes the two courses. Dessert not included)
Shrimp Piri Piri
Shrimp sautéed with green and red pepper, onion, carrot, and celery finished with a spicy Portuguese pepper sauce and cinnamon served with Portuguese rice.
17.95
Garbanzo bean stew
Garbanzo beans sautéed with green and red pepper, onion, carrot, and celery in a savory paprika sauce served with Portuguese rice.
16.95
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 Portuguese rice.
18.95
Saturday, February 11, 2012
brunch sat and sunn feb 11 and 12th
Bon Appetit Café
Brunch
Bon Appetit Bourak
Spinach and roasted vegetable stuffed fillo pie topped with yogurt sauce served with polenta or pan seared potatoes.
7.95
Italian Scrambled eggs
Whipped eggs with grated parmesan, sour cream, garlic, and oregano pan sautéed served with pan seared potatoes or polenta.
7.75
Portuguese Salmon cakes
West coast wild caught salmon 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 polenta or potatoes.
8.25
Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with maple syrup. Served with pan seared potatoes or polenta
7.75
Huevos Publanos
Two eggs poached in a spicy tomato salsa with red and green peppers, and onions. Served with pan seared potatoes or polenta.
7.75
Tortilla Espanol
Whipped eggs with fried potato, onion, red pepper and feta cheese oven baked served with polenta or
pan seared potatoes.
7.75
Grilled Salmon salad
Salmon spice rubbed and grilled served over greens with tomato, red onion, and capers with a vinaigrette dressing.
8.95
Soup of the day 3.50/4.75
Pesto vegetable soup /Seafood soup
2 eggs any style with your choice of bacon or polenta or potatoes 7.75 two sides 7.95
Bon Appetit Café uses Organic Eggs from Prairie Bluff and Jordandal grass fed natural meat products.
Beverages
Coffee, or herbal (Chamomile, Peppermint, mint), Green tea, English breakfast tea …………………$1.75
Orange juice ………………………………………………$1.75
Brunch
Bon Appetit Bourak
Spinach and roasted vegetable stuffed fillo pie topped with yogurt sauce served with polenta or pan seared potatoes.
7.95
Italian Scrambled eggs
Whipped eggs with grated parmesan, sour cream, garlic, and oregano pan sautéed served with pan seared potatoes or polenta.
7.75
Portuguese Salmon cakes
West coast wild caught salmon 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 polenta or potatoes.
8.25
Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with maple syrup. Served with pan seared potatoes or polenta
7.75
Huevos Publanos
Two eggs poached in a spicy tomato salsa with red and green peppers, and onions. Served with pan seared potatoes or polenta.
7.75
Tortilla Espanol
Whipped eggs with fried potato, onion, red pepper and feta cheese oven baked served with polenta or
pan seared potatoes.
7.75
Grilled Salmon salad
Salmon spice rubbed and grilled served over greens with tomato, red onion, and capers with a vinaigrette dressing.
8.95
Soup of the day 3.50/4.75
Pesto vegetable soup /Seafood soup
2 eggs any style with your choice of bacon or polenta or potatoes 7.75 two sides 7.95
Bon Appetit Café uses Organic Eggs from Prairie Bluff and Jordandal grass fed natural meat products.
Beverages
Coffee, or herbal (Chamomile, Peppermint, mint), Green tea, English breakfast tea …………………$1.75
Orange juice ………………………………………………$1.75
Friday, February 10, 2012
dinner weekend feb 10/11/12
This meal will be served ala carte and accompanied by a wine flight (your choice) for an additional 10 dollars (see previous post for wines).
Bon Appétit Café
Valentine Weekend Dinner Menu
Appetizer
French Plate 6.95
Tapenade/ verrines de mousse de thon/poivrons rouge á l’ail
Soup
Soupe au Pistou 4.95
Salad
Salade Lyonnaise 5.25
Entrees
Boeuf Bourguignon
Slow simmered beef in a red wine sauce with carrots and mushrooms served with gratin dauphinois.
19.50
Ratatouille
Eggplant, green and red bell pepper, zucchini, onion, and tomato sautéed separately tossed with fresh basil. Served with special rice.
16.95
Crimini Pasta
Eggplant, onion, capers, and a savory tomato sauce topped with fresh grated parmesan cheese served over penne pasta.
16.95
Shrimp and Scallop Risotto
Shrimp and scallops, with onion, and celery pan sautéed and simmered with Arborio rice in a savory broth with a dash of cream and white wine topped with fresh basil.
18.95
Vegetarian Bourak
Spinach, roasted vegetables, fresh herbs, and feta cheese layered with fillo dough and baked to a golden crisp served topped with mint yogurt sauce.
17.95
Valencia Gypsy Stew
Carrot, onion, green and red pepper, zucchini, French lentil, pear, potato, and white beans simmered in a garlic paprika sauce with cilantro served with yogurt sauce.
16.95
Bon Appétit Café
Valentine Weekend Dinner Menu
Appetizer
French Plate 6.95
Tapenade/ verrines de mousse de thon/poivrons rouge á l’ail
Soup
Soupe au Pistou 4.95
Salad
Salade Lyonnaise 5.25
Entrees
Boeuf Bourguignon
Slow simmered beef in a red wine sauce with carrots and mushrooms served with gratin dauphinois.
19.50
Ratatouille
Eggplant, green and red bell pepper, zucchini, onion, and tomato sautéed separately tossed with fresh basil. Served with special rice.
16.95
Crimini Pasta
Eggplant, onion, capers, and a savory tomato sauce topped with fresh grated parmesan cheese served over penne pasta.
16.95
Shrimp and Scallop Risotto
Shrimp and scallops, with onion, and celery pan sautéed and simmered with Arborio rice in a savory broth with a dash of cream and white wine topped with fresh basil.
18.95
Vegetarian Bourak
Spinach, roasted vegetables, fresh herbs, and feta cheese layered with fillo dough and baked to a golden crisp served topped with mint yogurt sauce.
17.95
Valencia Gypsy Stew
Carrot, onion, green and red pepper, zucchini, French lentil, pear, potato, and white beans simmered in a garlic paprika sauce with cilantro served with yogurt sauce.
16.95
Wednesday, February 8, 2012
wine for dinner friday feb 10th
Bon Appétit: Supplier Focus, Winebow, Friday, February 10, 2012
2010 Loimer Grüner Veltliner #/bottles, $ amount
The Loimer winery, founded in 1962, is settled into the Kamptal’s largest and most important village – Langenlois. It is the name of Fred Loimer’s hometown that provides the moniker for his most well known wine – the Grüner Veltliner LOIS (rhymes with "choice"). The particular vineyard sites that Loimer owns and manages are planted on the variety of soils in the Kamptal region – loess, loam, gneiss and gravel. The wine: Pale yellow colour, this wine is purely aromatic and lively! Lovely aromas of fresh apples and citrus, this wine surprises on the palate with great spice components as well as exotic fruit and a refreshing acidity. To be enjoyed either on its own, as an apértif or with light dishes.
One bottle: $20
12-bottle case (mix and match): $15
2010 Cousino Macul Chardonnay #/bottles, $ amount
Founded in 1856, Cousiño-Macul is the only 19th century winery in Chile that remains in the hands of the original founding family. All Cousiño-Macul reserve wines are estate grown, vinted and bottled. After 6 generations and over 150 years, Cousiño-Macul’s mission rings clear- to produce world-class wines that are unmistakably Chilean, carrying the distinctive character of the Maipo Valley. The wine: A clear golden color with bright, steely notes. The bouquet reveals a youthful Chardonnay with slightly floral notes, delicate and elegant. Fruity aromas, such as pineapple and apple can be noted. On the palate it is firm-bodied, with good alcohol content and balanced acidity.
One bottle: $15
12-bottle case (mix and match): $10
2010 Cousino Macul Merlot #/bottles, $ amount
The wine: Deep garnet, this Merlot has black cherry and earthy notes. Medium bodied with excellent balance and structure, it displays fresh herb, cherry, and tobacco leaf flavors. This Merlot is a perfect accompaniment for pasta, roasted turkey, chicken and pork loin. It's especially good with creamy cheeses, like Brie and Camembert.
One bottle: $15
12-bottle case (mix and match): $10
2008 Heinrich RED #/bottles, $ amount
In 1990, Gernot Heinrich and his wife Heike purchased 2.5 acres of vineyards from Gernot’s father to start their own winery. In the near 20 years since, they have seen winemaking in their home village of Gols shift from simple white wine production to complex reds. Early vintages were powerful and boldly tannic, aged primarily in new barriques, but for the past five years the interest in vineyard work has become more of a priority in developing the wines. Hence, use of new barrels in the cellar has become more modest, creating wines that are powerful, without any hard edges, delicate and complex. The wine: 60% Zweigelt, 30% Blaufrankisch, 10% St. Laurent. The composition of its blend reflects the most important grape varieties in the vineyards: Zweigelt, Blaufränkisch and St. Laurent. Purple color, cherry nose and hints of floral and spice characters, it offers lots a black and red cherry notes on the palate, a refreshing acidity and round tannins.
One bottle: $20
12-bottle case (mix and match): $15
2009 Cousino Macul Antiguas Reservas Cabernet Sauvignon #/bottles, $ amount
The 2009 vintage represents the 82nd year in which Cousiño-Macul has produced this wine. Since the debut in 1927, Antiguas Reservas has always been a limited selection of the very best Cabernet Sauvignon from the Cousiño-Macul estate vineyards. Over the years, Cousiño-Macul has maintained its classic style by combining New World ripeness with Old World elegance, finesse and a framework to age long and well. The wine: Showcasing a dark ruby color, this wine offers intense fruit aromas of berry, delicate cocoa, fresh herbs and light toast followed on the palate by harmonious flavors of ripe black plums and blackberry fruit. Medium-bodied, this wine has a persistent and complex finish and a structure that allows it to be enjoyed now or left to age for up to a decade.
One bottle: $20
12-bottle case (mix and match): $15
2010 Loimer Grüner Veltliner #/bottles, $ amount
The Loimer winery, founded in 1962, is settled into the Kamptal’s largest and most important village – Langenlois. It is the name of Fred Loimer’s hometown that provides the moniker for his most well known wine – the Grüner Veltliner LOIS (rhymes with "choice"). The particular vineyard sites that Loimer owns and manages are planted on the variety of soils in the Kamptal region – loess, loam, gneiss and gravel. The wine: Pale yellow colour, this wine is purely aromatic and lively! Lovely aromas of fresh apples and citrus, this wine surprises on the palate with great spice components as well as exotic fruit and a refreshing acidity. To be enjoyed either on its own, as an apértif or with light dishes.
One bottle: $20
12-bottle case (mix and match): $15
2010 Cousino Macul Chardonnay #/bottles, $ amount
Founded in 1856, Cousiño-Macul is the only 19th century winery in Chile that remains in the hands of the original founding family. All Cousiño-Macul reserve wines are estate grown, vinted and bottled. After 6 generations and over 150 years, Cousiño-Macul’s mission rings clear- to produce world-class wines that are unmistakably Chilean, carrying the distinctive character of the Maipo Valley. The wine: A clear golden color with bright, steely notes. The bouquet reveals a youthful Chardonnay with slightly floral notes, delicate and elegant. Fruity aromas, such as pineapple and apple can be noted. On the palate it is firm-bodied, with good alcohol content and balanced acidity.
One bottle: $15
12-bottle case (mix and match): $10
2010 Cousino Macul Merlot #/bottles, $ amount
The wine: Deep garnet, this Merlot has black cherry and earthy notes. Medium bodied with excellent balance and structure, it displays fresh herb, cherry, and tobacco leaf flavors. This Merlot is a perfect accompaniment for pasta, roasted turkey, chicken and pork loin. It's especially good with creamy cheeses, like Brie and Camembert.
One bottle: $15
12-bottle case (mix and match): $10
2008 Heinrich RED #/bottles, $ amount
In 1990, Gernot Heinrich and his wife Heike purchased 2.5 acres of vineyards from Gernot’s father to start their own winery. In the near 20 years since, they have seen winemaking in their home village of Gols shift from simple white wine production to complex reds. Early vintages were powerful and boldly tannic, aged primarily in new barriques, but for the past five years the interest in vineyard work has become more of a priority in developing the wines. Hence, use of new barrels in the cellar has become more modest, creating wines that are powerful, without any hard edges, delicate and complex. The wine: 60% Zweigelt, 30% Blaufrankisch, 10% St. Laurent. The composition of its blend reflects the most important grape varieties in the vineyards: Zweigelt, Blaufränkisch and St. Laurent. Purple color, cherry nose and hints of floral and spice characters, it offers lots a black and red cherry notes on the palate, a refreshing acidity and round tannins.
One bottle: $20
12-bottle case (mix and match): $15
2009 Cousino Macul Antiguas Reservas Cabernet Sauvignon #/bottles, $ amount
The 2009 vintage represents the 82nd year in which Cousiño-Macul has produced this wine. Since the debut in 1927, Antiguas Reservas has always been a limited selection of the very best Cabernet Sauvignon from the Cousiño-Macul estate vineyards. Over the years, Cousiño-Macul has maintained its classic style by combining New World ripeness with Old World elegance, finesse and a framework to age long and well. The wine: Showcasing a dark ruby color, this wine offers intense fruit aromas of berry, delicate cocoa, fresh herbs and light toast followed on the palate by harmonious flavors of ripe black plums and blackberry fruit. Medium-bodied, this wine has a persistent and complex finish and a structure that allows it to be enjoyed now or left to age for up to a decade.
One bottle: $20
12-bottle case (mix and match): $15
french dinner thursday feb 9th
thia special dinner with Anne marie (guest chef) is limited at this time to some tables at 5pm or 8:30 pm..resrervations only.
appetizer : tapanade /verrines de mousse de thon
second course: soupe au pistou/salade Lyonnaise/poivron rouges a l ail
Entree: Boeuf Bourguignon avec gratin dauphinois/Coquilles st Jacques/Ratatouille/Poulet au Creme
dessert: Mousse au chocolat
Wine available...
total 25 dollars per
appetizer : tapanade /verrines de mousse de thon
second course: soupe au pistou/salade Lyonnaise/poivron rouges a l ail
Entree: Boeuf Bourguignon avec gratin dauphinois/Coquilles st Jacques/Ratatouille/Poulet au Creme
dessert: Mousse au chocolat
Wine available...
total 25 dollars per
Saturday, February 4, 2012
brunch friday and saturday feb 4 and 5th
Bon Appetit Café
Brunch
Bon Appetit BLT
Jorddandal slab bacon, tomato, lettuce, and optional egg on Madison sourdough wheat bread served
With pan seared potatoes.
7.95
Italian Scrambled eggs
Whipped eggs with grated parmesan, sour cream, garlic, and oregano pan sautéed served with pan seared potatoes or polenta.
7.75
Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with maple syrup. Served with pan seared potatoes or polenta
7.75
Bon Appetit Paella
Mussels, oysters, white fish, and shrimp with green peas, onion, leeks, and celery in a fish stock with saffron, and rice.
8.25
Huevos Publanos
Two eggs poached in a spicy tomato salsa with red and green peppers, and onions. Served with pan seared potatoes or polenta.
7.65
Grilled Salmon salad
Salmon spice rubbed and grilled served over greens with tomato, red onion, and capers with an aioli dressing.
7.95
Lecsó with eggs
Eggs cooked with peppers and tomato in an onion paprika sauce. Served with polenta or pan seared potatoes.
7.75
Soup of the day 3.50/4.75
Stone soup
2 eggs any style with your choice of bacon or polenta or potatoes 7.75 two sides 7.95
Bon Appetit Café uses Organic Eggs from Prairie Bluff and Jordandal grass fed natural meat products.
Beverages
Coffee, or herbal (Chamomile, Peppermint, mint), Green tea, English breakfast tea …………………$1.75
Orange juice ………………………………………………$1.75
Brunch
Bon Appetit BLT
Jorddandal slab bacon, tomato, lettuce, and optional egg on Madison sourdough wheat bread served
With pan seared potatoes.
7.95
Italian Scrambled eggs
Whipped eggs with grated parmesan, sour cream, garlic, and oregano pan sautéed served with pan seared potatoes or polenta.
7.75
Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with maple syrup. Served with pan seared potatoes or polenta
7.75
Bon Appetit Paella
Mussels, oysters, white fish, and shrimp with green peas, onion, leeks, and celery in a fish stock with saffron, and rice.
8.25
Huevos Publanos
Two eggs poached in a spicy tomato salsa with red and green peppers, and onions. Served with pan seared potatoes or polenta.
7.65
Grilled Salmon salad
Salmon spice rubbed and grilled served over greens with tomato, red onion, and capers with an aioli dressing.
7.95
Lecsó with eggs
Eggs cooked with peppers and tomato in an onion paprika sauce. Served with polenta or pan seared potatoes.
7.75
Soup of the day 3.50/4.75
Stone soup
2 eggs any style with your choice of bacon or polenta or potatoes 7.75 two sides 7.95
Bon Appetit Café uses Organic Eggs from Prairie Bluff and Jordandal grass fed natural meat products.
Beverages
Coffee, or herbal (Chamomile, Peppermint, mint), Green tea, English breakfast tea …………………$1.75
Orange juice ………………………………………………$1.75
Friday, February 3, 2012
wine list for saturday night
BON APPETIT CAFÉ
PRESENTS:
AN EVENING TASTING
OF WINES FROM AROUND THE WORLD
HOSTED BY GERALD WRIGHT
THIRD COAST WINE WERKS
2011 Seifried "Old Coach" Sauvignon Blanc Bottle $12.00 Case $138.00
2010 Tramoya Verdejo Bottle $10.00 Case $114.00
2010 Montepio Pinot Gris Bottle $7.00 Case $78.00
2008 la Maialina Chianti Bottle $11.50 Case $132.00
2010 Sinfonia Tempranillo Bottle $10.00 Case $114.00
2010 Sy/Bo Syrah Bonarda Bottle $8.00 Case $90.00
PRESENTS:
AN EVENING TASTING
OF WINES FROM AROUND THE WORLD
HOSTED BY GERALD WRIGHT
THIRD COAST WINE WERKS
2011 Seifried "Old Coach" Sauvignon Blanc Bottle $12.00 Case $138.00
2010 Tramoya Verdejo Bottle $10.00 Case $114.00
2010 Montepio Pinot Gris Bottle $7.00 Case $78.00
2008 la Maialina Chianti Bottle $11.50 Case $132.00
2010 Sinfonia Tempranillo Bottle $10.00 Case $114.00
2010 Sy/Bo Syrah Bonarda Bottle $8.00 Case $90.00
dinner fri and sat 2/3 and 4
On saturday Gerald Wright from third coast will be pouring 5 selected wines (list to follow) add an additional 10 dollars to your meal price (about the cost of 1 and 1/2 glasses of wine) for the 5 small pour tastings.
First Course
Olive plate 5.75
Hummus plate 5.75
Second Course
Green salad5.95
Avocado salad 6.95
Caesar salad5.95
Stone Soup4.95
French Potato soup 4.95
Entrée
Pasta
Mushrooms, onion, and leeks in a spicy red sauce over penne pasta.
13.95 or with ground sirloin 17.95
Bouilibaisse
Shrimp, white fish, oysters, and mussels with tomato, onion, garlic, celery, and leeks spiced with saffron and lemon zest. Served with bread
16.95
Ispanak
Spinach, mushrooms, onion, lemon, and tomato with cumin and garlic served with basmati brown rice.
15.95
Grilled Pork Chops
Marinated jordandal farms pork chops marinated and grilled topped with honey Dijon glaze served with a side of slaw, and mashed potatoes.
18.95
First Course
Olive plate 5.75
Hummus plate 5.75
Second Course
Green salad5.95
Avocado salad 6.95
Caesar salad5.95
Stone Soup4.95
French Potato soup 4.95
Entrée
Pasta
Mushrooms, onion, and leeks in a spicy red sauce over penne pasta.
13.95 or with ground sirloin 17.95
Bouilibaisse
Shrimp, white fish, oysters, and mussels with tomato, onion, garlic, celery, and leeks spiced with saffron and lemon zest. Served with bread
16.95
Ispanak
Spinach, mushrooms, onion, lemon, and tomato with cumin and garlic served with basmati brown rice.
15.95
Grilled Pork Chops
Marinated jordandal farms pork chops marinated and grilled topped with honey Dijon glaze served with a side of slaw, and mashed potatoes.
18.95
Upcoming Events at Bon Appetit
Saturday, Feb 4: Wine tasting with Gerald
Friday, Feb 10: Wine tasting with Michael
Tuesday, Feb 14: Valentine’s Day: Three Course Meal ($30)
* Champagne
* Tomato Fig soup
* Strawberry Avocado Salad
* Choice of entrée:
- Stuffed Salmon
- Vegetable Tagine
- Moroccan Beef
- Grilled Pork Chop
* Flourless Chocolate Cake with homemade ice cream
* wine tasting option with Sabrena (four wines: $8)
Wednesday, Feb 8: Movie talk with Greg & friends
Monday, Feb 20: Jazz piano & saxophone – Dave Stoler and Anders Svanoe
Tuesday, Feb 28: Blues, Jazz & Rock with Frankie Lee & Richard Wiegel
Thursdays: “Around the World” – food and wine from selected regions and countries
Spain – Feb 2nd, France – Feb 9th - with guest Chef from Nice, Anne Marie
Portugal – Feb 16th, Hungary – Feb 23rd
Café Hours:
Brunch/ Lunch: Thursday, Friday, 10 am – 2 pm; Saturday, Sunday, 9 am – 2 pm
Dinner: Tuesday thru Sunday, 5 - 9 pm
* appetizers, soup, salad and meals available at all special events
Saturday, Feb 4: Wine tasting with Gerald
Friday, Feb 10: Wine tasting with Michael
Tuesday, Feb 14: Valentine’s Day: Three Course Meal ($30)
* Champagne
* Tomato Fig soup
* Strawberry Avocado Salad
* Choice of entrée:
- Stuffed Salmon
- Vegetable Tagine
- Moroccan Beef
- Grilled Pork Chop
* Flourless Chocolate Cake with homemade ice cream
* wine tasting option with Sabrena (four wines: $8)
Wednesday, Feb 8: Movie talk with Greg & friends
Monday, Feb 20: Jazz piano & saxophone – Dave Stoler and Anders Svanoe
Tuesday, Feb 28: Blues, Jazz & Rock with Frankie Lee & Richard Wiegel
Thursdays: “Around the World” – food and wine from selected regions and countries
Spain – Feb 2nd, France – Feb 9th - with guest Chef from Nice, Anne Marie
Portugal – Feb 16th, Hungary – Feb 23rd
Café Hours:
Brunch/ Lunch: Thursday, Friday, 10 am – 2 pm; Saturday, Sunday, 9 am – 2 pm
Dinner: Tuesday thru Sunday, 5 - 9 pm
* appetizers, soup, salad and meals available at all special events
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