Welcome to Bon Appétit Café’s
“Around the World”
Thursday November 11, 2010
Mexico
Appetizer
Mexican Platter
Greeen salsa with tortilla chips.
Soup
Sopa de Calabacita con Avena
Cream Zucchini soup with oatmeal and corn
Salad
Ensalada Rosaura
Red cabbage, shredded beet, red onion, jicama, and pineapple with an avocado dressing
Choose from the following entrees:
(Dinner price includes the first four courses. Dessert not included)
Piscado a la Veracruzana
Red Snapper fillet pan browned and oven roasted with a piquant red sauce (with olives and capers) and topped with fried shrimp. Served with arroz Mexicano.
18.95
Enchiladas de Mole
Mexican style rolled corn tortillas stuffed with roasted chicken, avocado, cheese, and cilantro topped with a dark mole salsa. Served with arroz Mexicano.
15.95
Albondigas
Beef meatballs in an ancho chilli infused adobado salsa . Served with arroz mexicano, chips, and avocado
16.95
Tacos Dorado Platter
Rolled corn tortillas stuffed with bean puree, onion, tofu, avocado, and olives on served over shredded lettuce with sour cream and red salsa. Served with arroz mexicano.
10.95
Wednesday, November 10, 2010
Sunday, November 7, 2010
dinner sunday 11/7
Bon Appetit Café Dinner Menu
First Course
Three amigos platter 6.25
bruschetta/green tapanade/ hummus
Shrimp cakes with aioli 7.25
Spanikopitta (spinach pie) 6.25
Second Course
Roasted mushroom and tomato salad 5.95
Italian Vegetable soup 4.95
French onion and mushroom soup 4.95
Entrée
Ispanak
Spinach, mushrooms, tofu, onion, lemon, and tomato with cumin and garlic served with basmati brown rice.
15.95
Jordandal Pork Chop
Jordandal farms pork chop marinated in white wine with garlic/paprika/salt and pepper grilled and topped with a pesto aioli served with pan seared potato.
18.95
Polenta Pasticciata
Layers of polenta and semolina dough stuffed with mushrooms, tomato sauce (celery, onion, and bell peppers), and a bechemal sauce topped with parmesan cheese and baked til golden brown. Side of tomato salad.
15.95
Red Snapper in orange sauce
Red Snapper steak pan seared in butter and oil with garlic and poached in fresh orange sauce with fresh basil. Served with basmati brown rice.
17.95
Risotto
Arborio rice with onion, leek, butternut squash and a savory cream sauce.
Vegetarian 14.95 with chicken 17.95
Pasta con salsa alla Bolognese
Spaghetti with a savory meat sauce (sausage, pork, and beef) and celery, onion, carrot with tomato pulp, nutmeg and cream.
11.95
First Course
Three amigos platter 6.25
bruschetta/green tapanade/ hummus
Shrimp cakes with aioli 7.25
Spanikopitta (spinach pie) 6.25
Second Course
Roasted mushroom and tomato salad 5.95
Italian Vegetable soup 4.95
French onion and mushroom soup 4.95
Entrée
Ispanak
Spinach, mushrooms, tofu, onion, lemon, and tomato with cumin and garlic served with basmati brown rice.
15.95
Jordandal Pork Chop
Jordandal farms pork chop marinated in white wine with garlic/paprika/salt and pepper grilled and topped with a pesto aioli served with pan seared potato.
18.95
Polenta Pasticciata
Layers of polenta and semolina dough stuffed with mushrooms, tomato sauce (celery, onion, and bell peppers), and a bechemal sauce topped with parmesan cheese and baked til golden brown. Side of tomato salad.
15.95
Red Snapper in orange sauce
Red Snapper steak pan seared in butter and oil with garlic and poached in fresh orange sauce with fresh basil. Served with basmati brown rice.
17.95
Risotto
Arborio rice with onion, leek, butternut squash and a savory cream sauce.
Vegetarian 14.95 with chicken 17.95
Pasta con salsa alla Bolognese
Spaghetti with a savory meat sauce (sausage, pork, and beef) and celery, onion, carrot with tomato pulp, nutmeg and cream.
11.95
brunch sunday 11/7
Sandwich
BLT /wheat sourdough (optional fried egg)
Roasted chicken with pesto mayonnaise and l&t on sourdough
7.75
Vegetarian Greek Plate
Humus, spinach pie, tomato, kalamta olives, feta cheese, and pita bread.
7.85
Chilaquiles Rojas
Two eggs poached in a spicy red salsa over homemade tortilla chips. Topped with feta cheese and sour cream. Served with piyaz, polenta, or fruit.
7.25
Tortilla Espanol
Oven bakesd dish with whipped eggs, potato, onion, leeks, and red pepper. Served with piyaz, polenta, or fruit.
7.50
Polenta Pasticciata
Layers of polenta and semolina dough stuffed with mushrooms, tomato sauce (celery, onion, and bell peppers), and a bechemal sauce topped with parmesan cheese and baked til golden brown.
7.50
Grilled Moroccan Tuna fish Salad
Spiced (cumin, paprika, cinnamon, tumeric, garlic, cilantro, orange, lemon, jalapeno) yellowfin tuna slices grilled and served over greens with tomato, onion, walnuts, and cucumber vinaigrette dressing.
8.25
Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with fried banana and maple syrup. Served with piyaz, polenta, or fruit.
7.50
Italian Scrambled eggs
Whipped eggs with grated parmesan, sour cream, garlic, and oregano pan sautéed served with piyaz, polenta, or fruit.
6.95 or with Italian sausage 7.95
Shrimp Cakes
Shrimp poached and combined with celery, onion, green pepper, garlic, and fresh bread crumbs with fresh herbs, spices and lemon zest sautéed in olive oil topped with spicy green aioli. Served with polenta, piyaz, or fruit.
7.25
Soup of the day 3.50/4.75
Italian country soup/French onion and mushroom
2 eggs any style with your choice of Served with polenta, piyaz, or fruit.
7.50 with sausage 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
Saturday, November 6, 2010
dinner saturday 11/6
Dinner Menu
First Course
Three amigos platter 6.25
bruschetta/green tapanade/ hummus
Mini Tortilla Espanol 6.25
Spanikopitta (spinach pie) 6.25
Second Course
Tomato cucumber with roasted mushroom salad 5.95
Italian Vegetable soup 4.95
French onion and mushroom soup 4.95
Entrée
Ispanak
Spinach, mushrooms, tofu, onion, lemon, and tomato with cumin and garlic served with rice.
15.95
Jordandal Pork Chop
Jordandal farms pork chop marinated in white wine with garlic/paprika/salt and pepper grilled and topped with a pesto aioli served with pan seared potato.
18.95
Polenta Pasticciata
Layers of polenta and semolina dough stuffed with mushrooms, tomato sauce (celery, onion, and bell peppers), and a bechemal sauce topped with parmesan cheese and baked til golden brown
15.95
Red Snapper in orange sauce
Red Snapper steak pan seared in butter and oil with garlic and poached in fresh orange sauce with fresh basil.
17.95
Shrimp and mushroom Pasta
Shrimp pan sautéed with leeks, mushroom, onion, and sundried tomato finished with a piquant red sauce sauce served with Bow tie pasta.
17.95
Pasta con salsa alla Bolognese
Spaghetti with a savory meat sauce (sausage, pork, and beef) and celery, onion, carrot with tomato pulp, nutmeg and cream.
11.95
First Course
Three amigos platter 6.25
bruschetta/green tapanade/ hummus
Mini Tortilla Espanol 6.25
Spanikopitta (spinach pie) 6.25
Second Course
Tomato cucumber with roasted mushroom salad 5.95
Italian Vegetable soup 4.95
French onion and mushroom soup 4.95
Entrée
Ispanak
Spinach, mushrooms, tofu, onion, lemon, and tomato with cumin and garlic served with rice.
15.95
Jordandal Pork Chop
Jordandal farms pork chop marinated in white wine with garlic/paprika/salt and pepper grilled and topped with a pesto aioli served with pan seared potato.
18.95
Polenta Pasticciata
Layers of polenta and semolina dough stuffed with mushrooms, tomato sauce (celery, onion, and bell peppers), and a bechemal sauce topped with parmesan cheese and baked til golden brown
15.95
Red Snapper in orange sauce
Red Snapper steak pan seared in butter and oil with garlic and poached in fresh orange sauce with fresh basil.
17.95
Shrimp and mushroom Pasta
Shrimp pan sautéed with leeks, mushroom, onion, and sundried tomato finished with a piquant red sauce sauce served with Bow tie pasta.
17.95
Pasta con salsa alla Bolognese
Spaghetti with a savory meat sauce (sausage, pork, and beef) and celery, onion, carrot with tomato pulp, nutmeg and cream.
11.95
Friday, November 5, 2010
Final version of friday dinner 11/5
Bon Appetit Café
Italian Wine Dinner Menu
Appetizer
Bruschetta/green Tapenade/marinated chichi
Second Course
Green salad
Or
Italian Country Vegetable soup
Entrée
Spezzatino di Pollo alla Cacciatora
Chicken breast, onion, and mushrooms sautéed in butter with a tomato cognac sauce, fresh basil and parsley served with bow tie pasta.
Polenta Pasticciata
Layers of polenta and semolina dough stuffed with mushrooms, tomato sauce (celery, onion, and bell peppers), and a bechemal sauce topped with parmesan cheese and baked til golden brown.
Pasta con salsa alla Bolognese
Spaghetti with a savory meat sauce (sausage, pork, and beef) and celery, onion, carrot with tomato pulp, nutmeg and cream.
Pizza Rustico
A pastry stuffed with ricotta, provolone, parmesano, mozzarella cheeses, whipped egg and spinach.
Red Snapper in wine sauce
Red Snapper steak pan seared in butter and oil with garlic and poached in white wine with fresh rosemary..
Italian Wine Dinner Menu
Appetizer
Bruschetta/green Tapenade/marinated chichi
Second Course
Green salad
Or
Italian Country Vegetable soup
Entrée
Spezzatino di Pollo alla Cacciatora
Chicken breast, onion, and mushrooms sautéed in butter with a tomato cognac sauce, fresh basil and parsley served with bow tie pasta.
Polenta Pasticciata
Layers of polenta and semolina dough stuffed with mushrooms, tomato sauce (celery, onion, and bell peppers), and a bechemal sauce topped with parmesan cheese and baked til golden brown.
Pasta con salsa alla Bolognese
Spaghetti with a savory meat sauce (sausage, pork, and beef) and celery, onion, carrot with tomato pulp, nutmeg and cream.
Pizza Rustico
A pastry stuffed with ricotta, provolone, parmesano, mozzarella cheeses, whipped egg and spinach.
Red Snapper in wine sauce
Red Snapper steak pan seared in butter and oil with garlic and poached in white wine with fresh rosemary..
Wednesday, November 3, 2010
wine tasting friday 11/5 Italy
Patrons the meal is ..Siclian bread roll/bruschetta ..country soup/Pasta Bolagnese/pastaciatta/Chicken hunter's style/tonno in padella/pizza rustico-----
Price for the meal plus wine is as usual 30 dollars without wine 22
Greg,BElow ar ethe wines for next Friday's Italian wine and food tasting/pairing. The small, historically famous town of Montepulciano in Tuscany will be the focus with 2 very well known wineries included. Thanks and talk with you soon,Michael
2009 Podere Giuggiolo Bianco IGT
1/3 Chardonnay, 1/3 Sauvignon Blanc, 1/3 Incrocio Manzoni. Bouquet: wine with fresh and fruity fragrance. Notes of citrus, in particular lemon and grapefruit. Aromatic persistent presence and great balance olfactory. Flavor: the beginning is fresh and soft, instead of the continuation that is lightly acid. Young wine with great potentiality.
2008 Avignonesi Sauvignon Blanc DOC
Sauvignon Blanc 85%, Chardonnay 15%. Characteristics: straw yellow in colour with greenish tints, this Sauvignon Blanc is characterized by an elegant structure and a broad, flowery bouquet, with marked grassy notes typical of the variety; on the palate it is full-flavoured and fresh, full and persistent.
2008 Podere Giuggiolo Rosso IGT
Prugnolo Gentile 100%. Bouquet: the wine presents tipical perfumes of Prugnolo Gentile, liquorice, red fruits and violet. The maturing produces also prominent balsamic inklings typical of quality red wine. Flavor: soft and velvety. The evolution reveals a moderate inkling of wood and a freshness and elegance than on excessive extraction and structure.
2005 Corte alla Flora Vino Nobile di Montepulciano DOCG
Prugnolo Gentile 80%, Merlot 10% and Cabernet Sauvignon 10%. Bouquet: intense and fragrant, with clear-cut fruity notes of raspberry, sweet violet and blackberry, followed by vanilla and coffee. Flavor: soft and velvety at first, the acidity is well balanced and in harmony with the alcohol and the tannins, the latter being present but not aggressive. A wine of substantial body and structure, it has great character and is highly suitable for ageing.
2007 Avignonesi Vino Nobile di Montepulciano DOCG
85% Prugnolo Gentile, 10% Canaiolo Nero, 5% Mammolino. Characteristics: Vino Nobile is garnet red in colour; its bouquet is delicate and intense, with a slight scent of violet; the taste is dry with a hint of tannic.
Michael PareWine Sales RepresentativeL'Eft Bank Wine CompanyMadison, WI
Price for the meal plus wine is as usual 30 dollars without wine 22
Greg,BElow ar ethe wines for next Friday's Italian wine and food tasting/pairing. The small, historically famous town of Montepulciano in Tuscany will be the focus with 2 very well known wineries included. Thanks and talk with you soon,Michael
2009 Podere Giuggiolo Bianco IGT
1/3 Chardonnay, 1/3 Sauvignon Blanc, 1/3 Incrocio Manzoni. Bouquet: wine with fresh and fruity fragrance. Notes of citrus, in particular lemon and grapefruit. Aromatic persistent presence and great balance olfactory. Flavor: the beginning is fresh and soft, instead of the continuation that is lightly acid. Young wine with great potentiality.
2008 Avignonesi Sauvignon Blanc DOC
Sauvignon Blanc 85%, Chardonnay 15%. Characteristics: straw yellow in colour with greenish tints, this Sauvignon Blanc is characterized by an elegant structure and a broad, flowery bouquet, with marked grassy notes typical of the variety; on the palate it is full-flavoured and fresh, full and persistent.
2008 Podere Giuggiolo Rosso IGT
Prugnolo Gentile 100%. Bouquet: the wine presents tipical perfumes of Prugnolo Gentile, liquorice, red fruits and violet. The maturing produces also prominent balsamic inklings typical of quality red wine. Flavor: soft and velvety. The evolution reveals a moderate inkling of wood and a freshness and elegance than on excessive extraction and structure.
2005 Corte alla Flora Vino Nobile di Montepulciano DOCG
Prugnolo Gentile 80%, Merlot 10% and Cabernet Sauvignon 10%. Bouquet: intense and fragrant, with clear-cut fruity notes of raspberry, sweet violet and blackberry, followed by vanilla and coffee. Flavor: soft and velvety at first, the acidity is well balanced and in harmony with the alcohol and the tannins, the latter being present but not aggressive. A wine of substantial body and structure, it has great character and is highly suitable for ageing.
2007 Avignonesi Vino Nobile di Montepulciano DOCG
85% Prugnolo Gentile, 10% Canaiolo Nero, 5% Mammolino. Characteristics: Vino Nobile is garnet red in colour; its bouquet is delicate and intense, with a slight scent of violet; the taste is dry with a hint of tannic.
Michael PareWine Sales RepresentativeL'Eft Bank Wine CompanyMadison, WI
dinner thursday 11/4 around the world
Italy
Appetizer
Antipasti
Ceci marinate, marinated green bean, olives, and tomato.
Italian country soup
Vegetable base with white beans, carrot, risotto, celery, onion, cabbage, fennel, fresh parsley, basil, and parmesan cheese
Or
Insalata
Baby greens with light vinaigrette
Choose from the following entrees:
(Dinner price includes the first four courses. Dessert not included)
Spezzatino di Pollo alla Cacciatora
Chicken breast, onion, and mushrooms sautéed in butter with a tomato cognac sauce, fresh basil and parsley served with bow tie pasta.
16.95
Polenta Pasticciata
Layers of polenta and semolina dough stuffed with mushrooms, tomato sauce (celery, onion, and bell peppers), and a bechemal sauce topped with parmesan cheese and baked til golden brown.
15.95
Pasta con salsa alla Bolognese
Spaghetti with a savory meat sauce (sausage and beef) and celery, onion, carrot with tomato pulp, nutmeg and cream.
16.95
Tono in Padella
Pan seared yellow fin tuna with fennel seed and white wine reduction sauce served with pan roasted potato.
18.75
Appetizer
Antipasti
Ceci marinate, marinated green bean, olives, and tomato.
Italian country soup
Vegetable base with white beans, carrot, risotto, celery, onion, cabbage, fennel, fresh parsley, basil, and parmesan cheese
Or
Insalata
Baby greens with light vinaigrette
Choose from the following entrees:
(Dinner price includes the first four courses. Dessert not included)
Spezzatino di Pollo alla Cacciatora
Chicken breast, onion, and mushrooms sautéed in butter with a tomato cognac sauce, fresh basil and parsley served with bow tie pasta.
16.95
Polenta Pasticciata
Layers of polenta and semolina dough stuffed with mushrooms, tomato sauce (celery, onion, and bell peppers), and a bechemal sauce topped with parmesan cheese and baked til golden brown.
15.95
Pasta con salsa alla Bolognese
Spaghetti with a savory meat sauce (sausage and beef) and celery, onion, carrot with tomato pulp, nutmeg and cream.
16.95
Tono in Padella
Pan seared yellow fin tuna with fennel seed and white wine reduction sauce served with pan roasted potato.
18.75
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