Bon Appetit Café
dinner
Appetizer
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
Entrée
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.
18.95
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.
15.95
Shrimp Etoufee
Shrimp in a spicy dark bown sauce with carrot, onion, and celery served with saffron rice.
17.95
Pork Chop
Jordandal Pork tenderloin rubbed with spices grilled and served topped with Hungarian sour cream sauce and side of saffron rice.
18.95
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.
7.95
Friday, September 30, 2011
Thursday, September 29, 2011
dinner sept/29 around the world
Welcome to Bon Appétit Café’s
“Around the World”
September 29, 2011
North African Overview
Appetizer
North African plate
Hummus and olives with feta
Soup
Harira
A soup of pasta,, tomato, carrots, shredded pear, and peppers in a sweet and spicy base.
Salad
Spicy tomato salad
Choose from the following entrees:
(Dinner price includes the first three courses. Dessert not included)
All entrees served as platters with small portions of saffron rice
Tunisian Spicy Shrimp
Shrimp marinated in olive oil with garlic, cilantro, hot chili, and lemon zest grilled and topped with a lemon infused sauce.
17.95
Moroccan Tagine
Tomato, squash, apples, pears, garbanzo, raisins, peppers, onion, and spices with baked in a tagine served with yogurt sauce.
15.95
Moroccan beef
Jordandal sirloin braised and simmered with onion, pear, and raisins in a savory saucet served with yogurt sauce
1695
Nfigghiulata Antica
Bread stuffed with roasted vegetables and nuts served at room temperature topped with yogurt sauce
13.95
Sample plate (combination of two entrees)
$19.00
“Around the World”
September 29, 2011
North African Overview
Appetizer
North African plate
Hummus and olives with feta
Soup
Harira
A soup of pasta,, tomato, carrots, shredded pear, and peppers in a sweet and spicy base.
Salad
Spicy tomato salad
Choose from the following entrees:
(Dinner price includes the first three courses. Dessert not included)
All entrees served as platters with small portions of saffron rice
Tunisian Spicy Shrimp
Shrimp marinated in olive oil with garlic, cilantro, hot chili, and lemon zest grilled and topped with a lemon infused sauce.
17.95
Moroccan Tagine
Tomato, squash, apples, pears, garbanzo, raisins, peppers, onion, and spices with baked in a tagine served with yogurt sauce.
15.95
Moroccan beef
Jordandal sirloin braised and simmered with onion, pear, and raisins in a savory saucet served with yogurt sauce
1695
Nfigghiulata Antica
Bread stuffed with roasted vegetables and nuts served at room temperature topped with yogurt sauce
13.95
Sample plate (combination of two entrees)
$19.00
brunch thursday sept.29
Bon Appetit Café
Brunch
Bon Appetit BLT
Jorddandal slab bacon, tomato, lettuce, and optional egg on Madison sourdough wheat bread.
Sides of potato or Piyaz.
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 flat bread and olives.
7.95
Heather’s Shrimp Etouffee
Shrimp done in a spicy brown sauce (smothered) with carrots, onion, and celery polenta or or saffron rice.
8.25
Huevos Pueblanos
Two eggs poached in a spicy red salsa served with a green salad.
7.50
Chilaquiles Verde
Two eggs poached in a spicy green salsa over homemade tortilla chips. Topped with queso blanco and sour cream. Served with salad.
7.75
Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with fried banana and maple syrup. Served with piyaz, polenta, or fruit.
7.50
Borak
Carrot, peppers, squash, spinach, onion, sundried tomato, and tofu braised in their own juices with spices combined with fresh bread crumbs, feta, and egg and layered with fillo dough topped yogurt sauce.
6.95
Harrira/Gypsy soup3.75/4.95
Two eggs any style 7.50 with 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
Brunch
Bon Appetit BLT
Jorddandal slab bacon, tomato, lettuce, and optional egg on Madison sourdough wheat bread.
Sides of potato or Piyaz.
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 flat bread and olives.
7.95
Heather’s Shrimp Etouffee
Shrimp done in a spicy brown sauce (smothered) with carrots, onion, and celery polenta or or saffron rice.
8.25
Huevos Pueblanos
Two eggs poached in a spicy red salsa served with a green salad.
7.50
Chilaquiles Verde
Two eggs poached in a spicy green salsa over homemade tortilla chips. Topped with queso blanco and sour cream. Served with salad.
7.75
Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with fried banana and maple syrup. Served with piyaz, polenta, or fruit.
7.50
Borak
Carrot, peppers, squash, spinach, onion, sundried tomato, and tofu braised in their own juices with spices combined with fresh bread crumbs, feta, and egg and layered with fillo dough topped yogurt sauce.
6.95
Harrira/Gypsy soup3.75/4.95
Two eggs any style 7.50 with 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, September 28, 2011
wednesday dinner 9/28/11
Bon Appetit Café Wednesday Special Dinner Menu
Moroccan Olive plate 5.75
Tortilla Espanol 5.75
Piyaz 5.95
Harira 5.95
Gypsy Soup 4.95
Ben Yeddar (middle eastern egg salad) 7.95
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 homemade flat bread and organic tomato
Italian Bread roll 7.95
Bread stuffed with roasted vegetables and cheese
Borak 7.95
Layered vegetarian fillo pie
Savory Bread Pudding 7.95
Homemade bread combined with egg batter, bacon, and fresh herbs prepared as individual
pudding cups with cream sauce and frised green tomato.
Creole Shrimp 8.25
Shrimp in a rich cream sauce.
Moroccan Olive plate 5.75
Tortilla Espanol 5.75
Piyaz 5.95
Harira 5.95
Gypsy Soup 4.95
Ben Yeddar (middle eastern egg salad) 7.95
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 homemade flat bread and organic tomato
Italian Bread roll 7.95
Bread stuffed with roasted vegetables and cheese
Borak 7.95
Layered vegetarian fillo pie
Savory Bread Pudding 7.95
Homemade bread combined with egg batter, bacon, and fresh herbs prepared as individual
pudding cups with cream sauce and frised green tomato.
Creole Shrimp 8.25
Shrimp in a rich cream sauce.
Tuesday, September 27, 2011
dinner tuesday 9/27
Welcome to Bon Appétit Café’s
Tuesday Special
September 27, 2011
Appetizer
Moroccan Olives and flat bread
Soup
Gypsy soup
Harira
or
Piyaz salad
Choose from the following entrees:
(Dinner price includes the first three courses. Dessert not included)
Borak
Carrot, peppers, squash, spinach, onion, sundried tomato, and tofu braised in their own juices with spices combined with fresh bread crumbs, feta, and egg and layered with fillo dough topped yogurt sauce.
15.95
Sicillian Bread roll
Rolled dough stuffed with organic roasted shitake mushrooms, green and red peppers, zucchini, and onions with olives and sundried tomato, fresh herbs, and parmesan cheese.
13.95
Garbanzo bean stew
Garbanzo beans sautéed with green and red pepper, onion, carrot, and celery in a savory paprika sauce served with rice.
15.95
Tuesday Special
September 27, 2011
Appetizer
Moroccan Olives and flat bread
Soup
Gypsy soup
Harira
or
Piyaz salad
Choose from the following entrees:
(Dinner price includes the first three courses. Dessert not included)
Borak
Carrot, peppers, squash, spinach, onion, sundried tomato, and tofu braised in their own juices with spices combined with fresh bread crumbs, feta, and egg and layered with fillo dough topped yogurt sauce.
15.95
Sicillian Bread roll
Rolled dough stuffed with organic roasted shitake mushrooms, green and red peppers, zucchini, and onions with olives and sundried tomato, fresh herbs, and parmesan cheese.
13.95
Garbanzo bean stew
Garbanzo beans sautéed with green and red pepper, onion, carrot, and celery in a savory paprika sauce served with rice.
15.95
Saturday, September 24, 2011
brunch sat and sun 9/24/25
Bon Appetit Café
Brunch
Mushroom Omelette
Locally produced organic shitake mushrooms, onion, and gorgonzola cheese with whipped eggs pan done and served with . Served with piyaz , polenta or potatoes.
7.85
Bon Appetit BLT
Jorddandal slab bacon, tomato, lettuce, and optional egg on Madison sourdough wheat bread.
Sides of potato or Piyaz.
7.75
Creole Shrimp
Shrimp done in a spicy cream sauce served with polenta or potato and side of tomato salad.
8.25
Tortilla Espanol
Whipped eggs with fried potato, onion, red pepper and feta cheese oven baked served with piyaz salad or
pan seared potatoes.
7.75
Huevos Pueblanos
Two eggs poached in a spicy red salsa served with a green salad.
7.50
Chilaquiles Verde
Two eggs poached in a spicy green salsa over homemade tortilla chips. Topped with queso blanco and sour cream. Served with salad.
7.75
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 sour cream, garlic, and oregano pan sautéed served with garlic potatoes, polenta, or piyaz.
7.75
Gypsy soup3.75/4.95
Two eggs any style 7.50 with 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
Brunch
Mushroom Omelette
Locally produced organic shitake mushrooms, onion, and gorgonzola cheese with whipped eggs pan done and served with . Served with piyaz , polenta or potatoes.
7.85
Bon Appetit BLT
Jorddandal slab bacon, tomato, lettuce, and optional egg on Madison sourdough wheat bread.
Sides of potato or Piyaz.
7.75
Creole Shrimp
Shrimp done in a spicy cream sauce served with polenta or potato and side of tomato salad.
8.25
Tortilla Espanol
Whipped eggs with fried potato, onion, red pepper and feta cheese oven baked served with piyaz salad or
pan seared potatoes.
7.75
Huevos Pueblanos
Two eggs poached in a spicy red salsa served with a green salad.
7.50
Chilaquiles Verde
Two eggs poached in a spicy green salsa over homemade tortilla chips. Topped with queso blanco and sour cream. Served with salad.
7.75
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 sour cream, garlic, and oregano pan sautéed served with garlic potatoes, polenta, or piyaz.
7.75
Gypsy soup3.75/4.95
Two eggs any style 7.50 with 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
Friday, September 23, 2011
dinner friday and saturday 9/23/24
Bon Appetit Café
dinner
Appetizer
Moroccan olive plate 6.95
Roasted red pepper Hummus plate 6.95
Ben yeddar plate 6.95
Creole shrimp plate 8.25
Second Course
Piyaz salad 4.95
Green salad 5.95
Gypsy soup4.95
Entrée
Grilled Salmon
Organic Scottish salmon wrapped in a grape leaf and grilled topped with a special date sauce and sliced lemon served with special rice.
18.95
Original Ispanak (beef)
Jordandal sirloin tipped braised with onion, mushroom, spinach, and tomato served with rice and yogurt sauce
15.95
Borak
Carrot, peppers, squash, spinach, onion, sundried tomato, and tofu braised in their own juices with spices combined with fresh bread crumbs, feta, and egg and layered with fillo dough topped yogurt sauce.
15.95
Garbanzo bean stew
Garbanzo beans sautéed with green and red pepper, onion, carrot, and tomato in a savory paprika sauce served with rice and yogurt sauce.
15.95
Pork Chop
Jordandal Pork tenderloin rubbed with spices grilled and served topped with Hungarian sour cream sauce and side of pressed vegetables.
18.95
dinner
Appetizer
Moroccan olive plate 6.95
Roasted red pepper Hummus plate 6.95
Ben yeddar plate 6.95
Creole shrimp plate 8.25
Second Course
Piyaz salad 4.95
Green salad 5.95
Gypsy soup4.95
Entrée
Grilled Salmon
Organic Scottish salmon wrapped in a grape leaf and grilled topped with a special date sauce and sliced lemon served with special rice.
18.95
Original Ispanak (beef)
Jordandal sirloin tipped braised with onion, mushroom, spinach, and tomato served with rice and yogurt sauce
15.95
Borak
Carrot, peppers, squash, spinach, onion, sundried tomato, and tofu braised in their own juices with spices combined with fresh bread crumbs, feta, and egg and layered with fillo dough topped yogurt sauce.
15.95
Garbanzo bean stew
Garbanzo beans sautéed with green and red pepper, onion, carrot, and tomato in a savory paprika sauce served with rice and yogurt sauce.
15.95
Pork Chop
Jordandal Pork tenderloin rubbed with spices grilled and served topped with Hungarian sour cream sauce and side of pressed vegetables.
18.95
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