Ground Nut Stew
Ground and pan seared peanuts and walnuts cooked with green peppers, onions, carrots, chopped potatoes and yams with tomato, cilantro and African style spicing.
7.25
Huevos Publanos
Two eggs poached in a spicy tomato salsa with red and green peppers, and onions. Served with polenta or fruit.
7.65
Italian Scrambled eggs
Whipped eggs with grated parmesan, sour cream, garlic, and oregano pan sautéed served with pan seared polenta or fruit.
7.75
Salmon Salad
Poached wild caught salmon over arugula with tomato, red onion, and capers vinaigrette dressing
8.95
grEEn Eggs and ham SaM I aM
on a plate they would be great or here or there most anywhere yes I like them sAm i aM
Spinach pesto with whipped eggs and ham (or not). Served with your choice polenta or fruit.
7.75
Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with fried pear and maple syrup. Served with fruit or polenta
7.50
Bourak
Fish with red Pepper, onion, and herb bread wrapped in fillo dough topped with lemon.
Served with polenta or fruit.
7.25
Shitake Mushroom Omlette
Whipped egg and shitake mushrooms with chevre cheese and basil with caramelized onion. Served with and your choice of polenta or fruit.
7.75
Soup of the day 3.50/4.75
Pesto soup
2 eggs any style with your choice salador potatoes 7.75 two sides 7.95
Bon Appetit Café uses Organic Eggs fromnew century farm eggs 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
Saturday, April 28, 2012
Friday, April 27, 2012
dinner friday 4/27
. Bon Appetit Café
Dinner Menu
First Course
mousse de thon et son toast chaud 6.75
Paul’s Eggrolls6.95
Second Course
Green salad5.95
Salade de roquette5.95
Velouté de lentilles(lentil soup with bacon)4.95
Soupe de Pistou (pesto soup)4.95
Entrée
Smoked Salmon Pasta
Fresh smoked Atlantic salmon, onion, and red pepper with a parmesan cream sauce tossed with bow tie pasta
16.75
Cassoulet du Père François
Traditional meat and white bean stew with onion, garlic, and natural sauce.
15.95
Ispanak
Spinach, mushrooms, onion, lemon, and tomato with cumin and garlic served with special rice.
15.95
Cod Fish Fry
Bering Cod pan sautéed and topped with a tomato coulis and lemon. Served with special rice.
18.95
Faux Tofu Vegetable Stir Fry
Tofu sautéed with red pepper, bok choy, broccoli, onion, garlic, and pears finished with a soy/sesame/ginger sauce . Served with special rice.
14.95
Dinner Menu
First Course
mousse de thon et son toast chaud 6.75
Paul’s Eggrolls6.95
Second Course
Green salad5.95
Salade de roquette5.95
Velouté de lentilles(lentil soup with bacon)4.95
Soupe de Pistou (pesto soup)4.95
Entrée
Smoked Salmon Pasta
Fresh smoked Atlantic salmon, onion, and red pepper with a parmesan cream sauce tossed with bow tie pasta
16.75
Cassoulet du Père François
Traditional meat and white bean stew with onion, garlic, and natural sauce.
15.95
Ispanak
Spinach, mushrooms, onion, lemon, and tomato with cumin and garlic served with special rice.
15.95
Cod Fish Fry
Bering Cod pan sautéed and topped with a tomato coulis and lemon. Served with special rice.
18.95
Faux Tofu Vegetable Stir Fry
Tofu sautéed with red pepper, bok choy, broccoli, onion, garlic, and pears finished with a soy/sesame/ginger sauce . Served with special rice.
14.95
Wednesday, April 25, 2012
jazz 4/28
Dave and Anders will be performing on saturday night starting around 8pm please come in and support your local musicians
menu for french dinner 4/26
Appetizers :
mousse de thon et son toast chaud. (thon au naturel en boite, anchois, crème fraîche épaisse,
cornichons) du pain on en a un gros paquet (french toast) n'en rachète pas
this is a tuna fish mousse also provide tapenade
Soupe : Velouté de lentilles/lardons/crème fraîche épaisse.
Lentil soup also provide vegetarian
Salade : pommes de terre/salade de roquette/betteraves rouges
Beet and potato salad with red onions and balsamic dressing
Poisson : Pain de poissons et son coulis de tomates fraîches servi avec un flan de courgettes au basilic. (filets de cabillaud ou de lieu noir, crevettes cuites, oeufs, concentré de tomate, basilic frais, épinards (pas beaucoup)
What we are actually doing is slightly different a cod poached and served with aioli same sides zucchini flan
Viande : Cassoulet du Père François. (Haricots blancs secs, saucisses de Toulouse, travers de porc, aïl, chapelure.)
This is a white bean and meat oven done stew like dish very traditional
Veg..Tarte de fenuil (fennel and onion tarte)
Desserts : Crème Caramel. Prendre du sucre en poudre blanc stp
Fondant au chocolat : chocolat à cuire Valrhona
Salade de fruits frais et sa madeleine au miel . (oranges, bananes, kiwi, framboise.)
bisous
Nanou
mousse de thon et son toast chaud. (thon au naturel en boite, anchois, crème fraîche épaisse,
cornichons) du pain on en a un gros paquet (french toast) n'en rachète pas
this is a tuna fish mousse also provide tapenade
Soupe : Velouté de lentilles/lardons/crème fraîche épaisse.
Lentil soup also provide vegetarian
Salade : pommes de terre/salade de roquette/betteraves rouges
Beet and potato salad with red onions and balsamic dressing
Poisson : Pain de poissons et son coulis de tomates fraîches servi avec un flan de courgettes au basilic. (filets de cabillaud ou de lieu noir, crevettes cuites, oeufs, concentré de tomate, basilic frais, épinards (pas beaucoup)
What we are actually doing is slightly different a cod poached and served with aioli same sides zucchini flan
Viande : Cassoulet du Père François. (Haricots blancs secs, saucisses de Toulouse, travers de porc, aïl, chapelure.)
This is a white bean and meat oven done stew like dish very traditional
Veg..Tarte de fenuil (fennel and onion tarte)
Desserts : Crème Caramel. Prendre du sucre en poudre blanc stp
Fondant au chocolat : chocolat à cuire Valrhona
Salade de fruits frais et sa madeleine au miel . (oranges, bananes, kiwi, framboise.)
bisous
Nanou
Tuesday, April 24, 2012
music dinner 4/24
tonight Frankis and Richard perform blues and rock and rag time with no cover
we serve wine and beer and ....................
. Bon Appetit Café Dinner Menu
Tapenade 6.75
Cheese/olives/roasted tomato/roasted mushrooms
Spinach salad with sesame ginger tahini dressing 5.75
Asian hot sour soup 4.50
Entrée
Smoked Salmon Pasta
Fresh smoked Atlantic salmon, onion, and red pepper with a parmesan cream sauce tossed with bow tie pasta
12.75
Paul’s Eggrolls
Bok choy, carrot, green onion, napa cabbage, and celery with and asian spicicng rolled in an egg roll dough and fried. Served with Paul’s special sauce.
9.95 or with shrimp 12.95
Ispanak
Spinach, mushrooms, onion, lemon, tofu, and tomato with cumin and garlic served with rice.
13.95
Ground Nut Stew
Ground and pan seared peanuts and walnuts cooked with green peppers, onions, carrots, chopped potatoes and yams with tomato, cilantro and African style spicing.
8.25
we serve wine and beer and ....................
. Bon Appetit Café Dinner Menu
Tapenade 6.75
Cheese/olives/roasted tomato/roasted mushrooms
Spinach salad with sesame ginger tahini dressing 5.75
Asian hot sour soup 4.50
Entrée
Smoked Salmon Pasta
Fresh smoked Atlantic salmon, onion, and red pepper with a parmesan cream sauce tossed with bow tie pasta
12.75
Paul’s Eggrolls
Bok choy, carrot, green onion, napa cabbage, and celery with and asian spicicng rolled in an egg roll dough and fried. Served with Paul’s special sauce.
9.95 or with shrimp 12.95
Ispanak
Spinach, mushrooms, onion, lemon, tofu, and tomato with cumin and garlic served with rice.
13.95
Ground Nut Stew
Ground and pan seared peanuts and walnuts cooked with green peppers, onions, carrots, chopped potatoes and yams with tomato, cilantro and African style spicing.
8.25
Saturday, April 21, 2012
dinner saturday 4/21
. Bon Appetit Café Dinner Menu
First Course
Antipasto Plate6.75
Cheese/olives/roasted tomato/roasted mushrooms
Second Course
Green salad with sesame ginger tahini dressing 5.75
Asian hot sour soup 4.50
Entrée
Grilled Salmon
Wild caught king salmon filet spice rubbed and grilled topped with a lemon currant sauce. Served rice
18.75
Asian (faux) fry
Broccoli, carrot, onion, bok choy, and tofu quick fried with a ginger honey sauce. served with rice
13.95
Ispanak
Spinach, mushrooms, onion, lemon, and tomato with cumin and garlic served with rice.
15.95
Grilled Jordandal Pork Chop
Jordandal pork chop grilled topped with a] honey dijon sauce. Served with pan roasted potatoes.
17.95
Shrimp Piri Piri
Shrimp sautéed with onion, red and green bell pepper, carrot, and celery finished with a spicy tomato sauce. Served with rice.
16.95
First Course
Antipasto Plate6.75
Cheese/olives/roasted tomato/roasted mushrooms
Second Course
Green salad with sesame ginger tahini dressing 5.75
Asian hot sour soup 4.50
Entrée
Grilled Salmon
Wild caught king salmon filet spice rubbed and grilled topped with a lemon currant sauce. Served rice
18.75
Asian (faux) fry
Broccoli, carrot, onion, bok choy, and tofu quick fried with a ginger honey sauce. served with rice
13.95
Ispanak
Spinach, mushrooms, onion, lemon, and tomato with cumin and garlic served with rice.
15.95
Grilled Jordandal Pork Chop
Jordandal pork chop grilled topped with a] honey dijon sauce. Served with pan roasted potatoes.
17.95
Shrimp Piri Piri
Shrimp sautéed with onion, red and green bell pepper, carrot, and celery finished with a spicy tomato sauce. Served with rice.
16.95
brunch sat and sun april 21 and 22
Bon Appetit Café
Brunch
Ground Nut Stew
Ground and pan seared peanuts and walnuts cooked with green peppers, onions, carrots, chopped potatoes and yams with tomato, cilantro and African style spicing.
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 salad.
7.65
Black Bean and egg
Black beans pan sautéed with fresh tomato, jalpeno, red onion, and two poached eggs topped with a soft tortilla, and salsa.
7.75
Italian Scrambled eggs
Whipped eggs with grated parmesan, sour cream, garlic, and oregano pan sautéed served with pan seared potatoes or salad.
7.75
French Toast
Egg batter dipped Texas Toast (thick white bread) pan browned and served with maple syrup. Served with pan seared potatoes or polenta
7.75
Salmon/Shrimp cakes
Poached shrimp and wild caught salmon combined with celery, onion, pear, and fresh bread crumbs with Mediterranean spicing formed into cakes and pan sautéed served with a remoulade . Side of polenta or potatoes
8.95
Tortilla Torcal
Pan sautéed dish with whipped eggs with ham, potato, onion, leeks, and green pepper. Served garlic polenta or potatoes.
7.25
Soup of the day 3.50/4.75
Hot and sour asian vegetable soup
2 eggs any style with your choice salador potatoes 7.75 two sides 7.95
Bon Appetit Café uses Organic Eggs fromnew century farm eggs 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
Ground Nut Stew
Ground and pan seared peanuts and walnuts cooked with green peppers, onions, carrots, chopped potatoes and yams with tomato, cilantro and African style spicing.
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 salad.
7.65
Black Bean and egg
Black beans pan sautéed with fresh tomato, jalpeno, red onion, and two poached eggs topped with a soft tortilla, and salsa.
7.75
Italian Scrambled eggs
Whipped eggs with grated parmesan, sour cream, garlic, and oregano pan sautéed served with pan seared potatoes or salad.
7.75
French Toast
Egg batter dipped Texas Toast (thick white bread) pan browned and served with maple syrup. Served with pan seared potatoes or polenta
7.75
Salmon/Shrimp cakes
Poached shrimp and wild caught salmon combined with celery, onion, pear, and fresh bread crumbs with Mediterranean spicing formed into cakes and pan sautéed served with a remoulade . Side of polenta or potatoes
8.95
Tortilla Torcal
Pan sautéed dish with whipped eggs with ham, potato, onion, leeks, and green pepper. Served garlic polenta or potatoes.
7.25
Soup of the day 3.50/4.75
Hot and sour asian vegetable soup
2 eggs any style with your choice salador potatoes 7.75 two sides 7.95
Bon Appetit Café uses Organic Eggs fromnew century farm eggs 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, April 20, 2012
meal for wine tasting 4/20
. Bon Appetit Café Dinner Menu
First Course
Antipasto Plate
Cheese/olives/roasted tomato/roasted mushrooms
Second Course
Green salad with sesame ginger tahini dressing
or
Persian Tomato soup
or
Asian hot sour soup
Entrée
Roasted Salmon
Wild caught king salmon filet oven roasted with red pepper and onion. Served with rice
Asian (faux) fry
Broccoli, carrot, onion, bok choy, and tofu quick fried with a ginger honey sauce.
(Or with shrimp) side of rice
Ispanak
Spinach, mushrooms, onion, lemon, and tomato with cumin and garlic served with Fraki.
Grilled Jordandal Pork Chop
Jordandal pork chop grilled topped with a] honey dijon sauce. Served with pan roasted potatoes.
French Zucchini Tarte
Nanou’s braised zucchini pie with goat cheese caramelized onion, whipped eggs, and Provencal herbs served with seared spinach and pan roasted potatoes.
First Course
Antipasto Plate
Cheese/olives/roasted tomato/roasted mushrooms
Second Course
Green salad with sesame ginger tahini dressing
or
Persian Tomato soup
or
Asian hot sour soup
Entrée
Roasted Salmon
Wild caught king salmon filet oven roasted with red pepper and onion. Served with rice
Asian (faux) fry
Broccoli, carrot, onion, bok choy, and tofu quick fried with a ginger honey sauce.
(Or with shrimp) side of rice
Ispanak
Spinach, mushrooms, onion, lemon, and tomato with cumin and garlic served with Fraki.
Grilled Jordandal Pork Chop
Jordandal pork chop grilled topped with a] honey dijon sauce. Served with pan roasted potatoes.
French Zucchini Tarte
Nanou’s braised zucchini pie with goat cheese caramelized onion, whipped eggs, and Provencal herbs served with seared spinach and pan roasted potatoes.
Thursday, April 19, 2012
brunch thu and fri 4/19 and 20
Bon Appetit Café
Brunch
Ground Nut Stew
Ground and pan seared peanuts and walnuts cooked with green peppers, onions, carrots, chopped potatoes and yams with tomato, cilantro and African style spicing.
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 salad.
7.65
Black Bean and egg
Black beans pan sautéed with fresh tomato, jalpeno, red onion, and two poached eggs topped with a soft tortilla, and salsa.
7.75
Italian Scrambled eggs
Whipped eggs with grated parmesan, sour cream, garlic, and oregano pan sautéed served with pan seared potatoes or salad.
7.75
Shrimp and crawfish Jambalya
Shrimp and crawfish tail meat sautéed with pepper, onion, garlic, tomato, and pears and Cajun spices simmered with rice.
11.95
Soup of the day 3.50/4.75
Persian basmati soup
2 eggs any style with your choice salador potatoes 7.75 two sides 7.95
Bon Appetit Café uses Organic Eggs fromnew century farm eggs 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
Ground Nut Stew
Ground and pan seared peanuts and walnuts cooked with green peppers, onions, carrots, chopped potatoes and yams with tomato, cilantro and African style spicing.
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 salad.
7.65
Black Bean and egg
Black beans pan sautéed with fresh tomato, jalpeno, red onion, and two poached eggs topped with a soft tortilla, and salsa.
7.75
Italian Scrambled eggs
Whipped eggs with grated parmesan, sour cream, garlic, and oregano pan sautéed served with pan seared potatoes or salad.
7.75
Shrimp and crawfish Jambalya
Shrimp and crawfish tail meat sautéed with pepper, onion, garlic, tomato, and pears and Cajun spices simmered with rice.
11.95
Soup of the day 3.50/4.75
Persian basmati soup
2 eggs any style with your choice salador potatoes 7.75 two sides 7.95
Bon Appetit Café uses Organic Eggs fromnew century farm eggs 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
Wednesday, April 18, 2012
wine for tasting friday 20th april
This is the wine for our friday tasting 30 for wine and meal per person
Bon Appétit: NEW Wines from L’Eft Bank, April 20, 2012
NV Rack and Riddle Brut, North Coast, CA #/bottles
Citrus, Pear, and floral aromas with a hint of yeast. The fine mousse brings forth the light citrus- smooth and round in the mouth. Finish is crisp with a note of grapefruit.
2010 Sleight of Hand Gewurtztramier, The Magician, Columbia Valley, Washington
85% Gewurtztramier, 15% Riesling. From grapes planted in shallow flood deposits over fractured basalt producing an intensely mineral-driven wine. Aromas and flavors of picked pears and apples, along with an intense note of cinnamon and spice, carried by crisp acid from start to finish.
2009 Sleight of Hand Renegade Red, Washington #/bottles
80% Cabernet Sauvignon and 20% Merlot. Lots of red and black fruits, scents of loamy minerality, and fine grained tannins that are matched with balanced acidity.
2010 Thomas Goss Shiraz, South Australia #/bottles
…stacked to the rafters with juicy blackberry fruit, dark chocolate, licorice and well-balanced and integrated ripe tannins...
2010 Moscato Bella, Central Coast, CA #/bottles
It is an utterly impeccable wine layered with expressive fruit, floral aromatics and persistent minerality. Green apples, pears and spices linger on the finish.
Meal includes app and salad or soup
roasted salmon/grilled pork chop/grilled shrimp/tarte (vegetable)
Bon Appétit: NEW Wines from L’Eft Bank, April 20, 2012
NV Rack and Riddle Brut, North Coast, CA #/bottles
Citrus, Pear, and floral aromas with a hint of yeast. The fine mousse brings forth the light citrus- smooth and round in the mouth. Finish is crisp with a note of grapefruit.
2010 Sleight of Hand Gewurtztramier, The Magician, Columbia Valley, Washington
85% Gewurtztramier, 15% Riesling. From grapes planted in shallow flood deposits over fractured basalt producing an intensely mineral-driven wine. Aromas and flavors of picked pears and apples, along with an intense note of cinnamon and spice, carried by crisp acid from start to finish.
2009 Sleight of Hand Renegade Red, Washington #/bottles
80% Cabernet Sauvignon and 20% Merlot. Lots of red and black fruits, scents of loamy minerality, and fine grained tannins that are matched with balanced acidity.
2010 Thomas Goss Shiraz, South Australia #/bottles
…stacked to the rafters with juicy blackberry fruit, dark chocolate, licorice and well-balanced and integrated ripe tannins...
2010 Moscato Bella, Central Coast, CA #/bottles
It is an utterly impeccable wine layered with expressive fruit, floral aromatics and persistent minerality. Green apples, pears and spices linger on the finish.
Meal includes app and salad or soup
roasted salmon/grilled pork chop/grilled shrimp/tarte (vegetable)
dinner april 17th
. Bon Appetit Café Dinner Menu
First Course
Tapenade and cheese with toast 6.75
Second Course
Green salad5.95
Tomato salad with lemon tahini dressing 5.95
Persian Tomato soup4.95
Entrée
Salmon Fry
Curry flour dredged slices of wild caught king salmon filet fried in oil with red peppers and onion served with lemon and hot sauce. Served with Fraki.
16.95
Shrimp and crawfish Jambalya
Shrimp and crawfish tail meat sautéed with pepper, onion, garlic, tomato, and pears and Cajun spices simmered with rice.
11.95
Ispanak
Spinach, mushrooms, onion, lemon, and tomato with cumin and garlic served with Fraki.
15.95
Black Bean Tortilla
Black beans pan sautéed with fresh tomato, jalpeno, red onion, and feta cheese topped with a soft tortilla and spicy salsa.
8.95
First Course
Tapenade and cheese with toast 6.75
Second Course
Green salad5.95
Tomato salad with lemon tahini dressing 5.95
Persian Tomato soup4.95
Entrée
Salmon Fry
Curry flour dredged slices of wild caught king salmon filet fried in oil with red peppers and onion served with lemon and hot sauce. Served with Fraki.
16.95
Shrimp and crawfish Jambalya
Shrimp and crawfish tail meat sautéed with pepper, onion, garlic, tomato, and pears and Cajun spices simmered with rice.
11.95
Ispanak
Spinach, mushrooms, onion, lemon, and tomato with cumin and garlic served with Fraki.
15.95
Black Bean Tortilla
Black beans pan sautéed with fresh tomato, jalpeno, red onion, and feta cheese topped with a soft tortilla and spicy salsa.
8.95
Tuesday, April 17, 2012
muisic night april 17th doug and andy
Andy ewin and Doug D Rosa of Honor Among Theves fame our on tap tonight ..Menu is below and wine and beer available..show starts at 7pm
. Bon Appetit Café Dinner Menu
Tortilla Torcal 7.25
Potato omelette with ham and cheese
Green salad5.95
Persian basmati soup4.95
Ben Yeddar (spicy egg salad) 5.75
Shrimp and crawfish Jambalya
Shrimp and crawfish tail meat sautéed with pepper, onion, garlic, tomato, and pears and Cajun spices simmered with rice.
11.95
Ispanak
Spinach, mushrooms, onion, lemon, and tomato with cumin and garlic served with rice.
11.95
Curried Salmon
West coast king salmon marinated in milk curry spiced spice rubbed and pan seared with peppers and onion .
12.95
Black Bean and egg
Black beans pan sautéed with fresh tomato, jalpeno, red onion, and feta cheese topped with a soft tortilla and spicy salsa.
8.95
. Bon Appetit Café Dinner Menu
Tortilla Torcal 7.25
Potato omelette with ham and cheese
Green salad5.95
Persian basmati soup4.95
Ben Yeddar (spicy egg salad) 5.75
Shrimp and crawfish Jambalya
Shrimp and crawfish tail meat sautéed with pepper, onion, garlic, tomato, and pears and Cajun spices simmered with rice.
11.95
Ispanak
Spinach, mushrooms, onion, lemon, and tomato with cumin and garlic served with rice.
11.95
Curried Salmon
West coast king salmon marinated in milk curry spiced spice rubbed and pan seared with peppers and onion .
12.95
Black Bean and egg
Black beans pan sautéed with fresh tomato, jalpeno, red onion, and feta cheese topped with a soft tortilla and spicy salsa.
8.95
Saturday, April 14, 2012
brunch sat sun 4/14 and 15
Bon Appetit Café
Brunch
Creole Crawfish Biscuit
Crawfish tail meat pan sautéed with onion, green pepper, and spices finished in a spicy cream sauce served over a homemade buttermilk biscuit.
7.95
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
Black Bean and egg
Black beans pan sautéed with fresh tomato, jalpeno, onion, and two poached eggs topped with a soft tortilla, and salsa.
7.75
Italian Scrambled eggs
Whipped eggs with grated parmesan, sour cream, garlic, and oregano pan sautéed served with pan seared potatoes or polenta.
7.75
Mushroom Ham omlette
Mushroomm, jordandal cured ham, and onion combined with whipped eggs and provolone cheese oven bakes and served with pan seared potatoes, polenta, or salad.
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 toasted sourdough bread and marinated olives.
7.95
Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with fried pear and maple syrup. Served with potatoes or polenta
7.75
Soup of the day 3.50/4.75
Persian basmati soup
2 eggs any style with your choice polenta or potatoes 7.75 two sides 7.95
Bon Appetit Café uses Organic Eggs fromnew century farm eggs 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
Creole Crawfish Biscuit
Crawfish tail meat pan sautéed with onion, green pepper, and spices finished in a spicy cream sauce served over a homemade buttermilk biscuit.
7.95
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
Black Bean and egg
Black beans pan sautéed with fresh tomato, jalpeno, onion, and two poached eggs topped with a soft tortilla, and salsa.
7.75
Italian Scrambled eggs
Whipped eggs with grated parmesan, sour cream, garlic, and oregano pan sautéed served with pan seared potatoes or polenta.
7.75
Mushroom Ham omlette
Mushroomm, jordandal cured ham, and onion combined with whipped eggs and provolone cheese oven bakes and served with pan seared potatoes, polenta, or salad.
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 toasted sourdough bread and marinated olives.
7.95
Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with fried pear and maple syrup. Served with potatoes or polenta
7.75
Soup of the day 3.50/4.75
Persian basmati soup
2 eggs any style with your choice polenta or potatoes 7.75 two sides 7.95
Bon Appetit Café uses Organic Eggs fromnew century farm eggs 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, April 13, 2012
dinner fri and sat april 13th and 14th
. Bon Appetit Café Dinner Menu
First Course
Tapenade and cheese with toast 6.75
Roasted Red Pepper Spread with Toast 5.95
Second Course
Green salad5.95
Tomato salad with lemon tahini dressing 5.95
Roasted vegetable salad 6.95
Persian Tomato soup4.95
Entrée
Salmon Fry
Curry flour dredged slices of wild caught king salmon filet fried in oil with red peppers and onion served with lemon and hot sauce. Served with Fraki.
18.95
Ghormeh-Sabzi
Garbanzo bean stew with a lemony green sauce (spinach, leeks, scallions, onion, cilantro, and dill) served with special rice.
15.95
Ispanak
Spinach, mushrooms, onion, lemon, and tomato with cumin and garlic served with special rice.
15.95
Grilled Jordandal Pork Chop
Jordandal pork chops marinated with garlic, mint, lemon juice, and oil grilled topped with a honey Dijon sauce and served with. Served with special rice.
17.95
Tropical Shrimp
Shrimp sautéed with red pepper, onion, garlic, and pears, finished with a coconut cream sauce spiced with orange and lemon zest.
16.95
First Course
Tapenade and cheese with toast 6.75
Roasted Red Pepper Spread with Toast 5.95
Second Course
Green salad5.95
Tomato salad with lemon tahini dressing 5.95
Roasted vegetable salad 6.95
Persian Tomato soup4.95
Entrée
Salmon Fry
Curry flour dredged slices of wild caught king salmon filet fried in oil with red peppers and onion served with lemon and hot sauce. Served with Fraki.
18.95
Ghormeh-Sabzi
Garbanzo bean stew with a lemony green sauce (spinach, leeks, scallions, onion, cilantro, and dill) served with special rice.
15.95
Ispanak
Spinach, mushrooms, onion, lemon, and tomato with cumin and garlic served with special rice.
15.95
Grilled Jordandal Pork Chop
Jordandal pork chops marinated with garlic, mint, lemon juice, and oil grilled topped with a honey Dijon sauce and served with. Served with special rice.
17.95
Tropical Shrimp
Shrimp sautéed with red pepper, onion, garlic, and pears, finished with a coconut cream sauce spiced with orange and lemon zest.
16.95
Thursday, April 12, 2012
dinner thursday 4/12
Welcome to Bon Appétit Café’s
“Around the World”
April 12, 2012
Persian Infleunce
Appetizer
Roasted Pepper spread
Roasted peppers/eggplant grilled ground with tahini and spices
Soup
Persian Basmati/Tomato
A soup of red lentil, tomato, , carrots, shredded pear, and peppers in a sweet and spicy base thickened with basmati rice and bulgar wheat.
Salad
Tomato salad with tahini 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 fraki and yogurt
Salmon Fry
Curry flour dredged slices of wild caught king salmon filet fried in oil with red peppers and onion served with lemon and hot sauce..
17.95
Haveeg Polo (vegetarian)
Carrot and tomato sauce layered basmati rice dish with mushrooms and zucchini as a substitute for meat.
15.95
Ghormeh-Sabzi
Garbanzo bean stew with a lemony green sauce (spinach, leeks, scallions, onion, cilantro, and dill)
15.95
Sample plate (combination of two entrees)
$18.00
“Around the World”
April 12, 2012
Persian Infleunce
Appetizer
Roasted Pepper spread
Roasted peppers/eggplant grilled ground with tahini and spices
Soup
Persian Basmati/Tomato
A soup of red lentil, tomato, , carrots, shredded pear, and peppers in a sweet and spicy base thickened with basmati rice and bulgar wheat.
Salad
Tomato salad with tahini 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 fraki and yogurt
Salmon Fry
Curry flour dredged slices of wild caught king salmon filet fried in oil with red peppers and onion served with lemon and hot sauce..
17.95
Haveeg Polo (vegetarian)
Carrot and tomato sauce layered basmati rice dish with mushrooms and zucchini as a substitute for meat.
15.95
Ghormeh-Sabzi
Garbanzo bean stew with a lemony green sauce (spinach, leeks, scallions, onion, cilantro, and dill)
15.95
Sample plate (combination of two entrees)
$18.00
Wednesday, April 11, 2012
upcoming April Events
Tuesday, April 17: Blues based with Andy Ewen, Doug D’Rosa (dinner 5-9 pm, music 7-9 pm)
http://www.myspace.com/honoramongthievesmadison
Tuesday, April 24: Blues, Jazz & Rock with Richard Wiegel & Frankie Lee (dinner 5-9 pm, music 7-9 pm)
http://www.youtube.com/watch?v=5Q35bBHv-JA&feature=related
Richard - solo
Saturday, April 28: Jazz piano & saxophone – Dave Stoler and Anders Svanoe (dinner 5-9 pm, music starts 8 pm)
DAVE STOLER TRIO ~ Vintage clip
http://www.youtube.com/watch?v=A4b745jJ1Z8
Friday, April 20: Wine tasting with Michael
Thursdays: “Around the World” – food and wine from selected regions and countries
April 5: Eastern Mediterranean
April 12: Persian
April 19: Faux Asian
April 26: French
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
http://www.myspace.com/honoramongthievesmadison
Tuesday, April 24: Blues, Jazz & Rock with Richard Wiegel & Frankie Lee (dinner 5-9 pm, music 7-9 pm)
http://www.youtube.com/watch?v=5Q35bBHv-JA&feature=related
Richard - solo
Saturday, April 28: Jazz piano & saxophone – Dave Stoler and Anders Svanoe (dinner 5-9 pm, music starts 8 pm)
DAVE STOLER TRIO ~ Vintage clip
http://www.youtube.com/watch?v=A4b745jJ1Z8
Friday, April 20: Wine tasting with Michael
Thursdays: “Around the World” – food and wine from selected regions and countries
April 5: Eastern Mediterranean
April 12: Persian
April 19: Faux Asian
April 26: French
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
Tuesday, April 10, 2012
jim schwall music night meal 4/10
Music this evening with jim shwall and josh hardy and we provide :
Bon Appetit Café Dinner Menu
Tarte champignons 7.25
Green salad5.95
Roasted Vegetable at salad 6.95
Syrian vegetable soup4.95
Ben Yeddar (spicy egg salad) 5.75
Tropical Scallops
Scallops sautéed with red pepper, onion, garlic, and pears, finished with a coconut cream sauce spiced with orange and lemon zest.
11.95
Ispanak
Spinach, mushrooms, onion, lemon, and tomato with cumin and garlic served with rice.
11.95
Blackened Salmon
West coast king salmon spice rubbed and pan seared and served with a lemon currant sauce..
14.95
Bon Appetit Café Dinner Menu
Tarte champignons 7.25
Green salad5.95
Roasted Vegetable at salad 6.95
Syrian vegetable soup4.95
Ben Yeddar (spicy egg salad) 5.75
Tropical Scallops
Scallops sautéed with red pepper, onion, garlic, and pears, finished with a coconut cream sauce spiced with orange and lemon zest.
11.95
Ispanak
Spinach, mushrooms, onion, lemon, and tomato with cumin and garlic served with rice.
11.95
Blackened Salmon
West coast king salmon spice rubbed and pan seared and served with a lemon currant sauce..
14.95
Saturday, April 7, 2012
brunch sunday 4/8
Easter is buffet style with additional orders available from kitchen price 13.50 not including drinks..
Easter Brunch
Buffet
French Apple Torte
Balkan Spinach pie
Italian scrambled eggs
Polenta/potatoes
Kashir (bulgar salad)
Sweet Rolls
Fruit salad
French Flan
Mushroom onion puff pastry
Shrimp fried rice
From the Kitchen
French toast
Grilled salmon w/currant sauce
Bacon
Crepe w/fruit
Black bean tostada
Easter Brunch
Buffet
French Apple Torte
Balkan Spinach pie
Italian scrambled eggs
Polenta/potatoes
Kashir (bulgar salad)
Sweet Rolls
Fruit salad
French Flan
Mushroom onion puff pastry
Shrimp fried rice
From the Kitchen
French toast
Grilled salmon w/currant sauce
Bacon
Crepe w/fruit
Black bean tostada
Friday, April 6, 2012
correction 4/5-6 dinner
Tropical Scallops
Scallops sautéed with red pepper, onion, garlic, and pears, finished with a coconut cream sauce spiced with orange and lemon zest. Served with rice or kashir.
17.95
not shrimp....
Scallops sautéed with red pepper, onion, garlic, and pears, finished with a coconut cream sauce spiced with orange and lemon zest. Served with rice or kashir.
17.95
not shrimp....
dinner fri and sat 4/6 and 7
. Bon Appetit Café Dinner Menu
First Course
Tapenade and cheese with toast 7.25
Tarte champignons/salmon-chèvre frais 6.75
Second Course
Green salad5.95
Avocado/tomato salad 6.95
Roasted Vegetable at salad 6.95
Syrian vegetable soup4.95
Entrée
Tropical Shrimp
Shrimp sautéed with red pepper, onion, garlic, carrots, and pears, finished with a coconut cream sauce spiced with orange and lemon zest. Served with rice or kashir.
17.95
Ispanak
Spinach, mushrooms, onion, lemon, and tomato with cumin and garlic served with rice.
15.95
Macedonian Moussaka
Batter fried kale leaves layered with beef/onion/tomato/ sauce topped with yogurt becahamel sauce. parmesan, and bread crumbs baked and served rice or kashir.
16.95
Arabian Eggplant Stew
A hardy stew with eggplant, green and red pepper, onion, carrot, tomato, and red lentils in a savory stock with cinnamon, lemon, parsley, and spicy paprika sauce. served rice or kashir and plain Greek yogurt.
15.95
Grilled Salmon
West coast king salmon grilled and served with a lemon currant sauce. Served with rice or bulgar wheat.
18.95
First Course
Tapenade and cheese with toast 7.25
Tarte champignons/salmon-chèvre frais 6.75
Second Course
Green salad5.95
Avocado/tomato salad 6.95
Roasted Vegetable at salad 6.95
Syrian vegetable soup4.95
Entrée
Tropical Shrimp
Shrimp sautéed with red pepper, onion, garlic, carrots, and pears, finished with a coconut cream sauce spiced with orange and lemon zest. Served with rice or kashir.
17.95
Ispanak
Spinach, mushrooms, onion, lemon, and tomato with cumin and garlic served with rice.
15.95
Macedonian Moussaka
Batter fried kale leaves layered with beef/onion/tomato/ sauce topped with yogurt becahamel sauce. parmesan, and bread crumbs baked and served rice or kashir.
16.95
Arabian Eggplant Stew
A hardy stew with eggplant, green and red pepper, onion, carrot, tomato, and red lentils in a savory stock with cinnamon, lemon, parsley, and spicy paprika sauce. served rice or kashir and plain Greek yogurt.
15.95
Grilled Salmon
West coast king salmon grilled and served with a lemon currant sauce. Served with rice or bulgar wheat.
18.95
Thursday, April 5, 2012
dinner thursday april 5th
Welcome to Bon Appétit Café’s
“Around the World”
April 5, 2012
Eastern Mediterranean
Appetizer
Olive plate
Soup
Syrian Vegetable soup
Or
Turkish Roasted Pepper Salad
Choose from the following entrees:
(Dinner price includes the two courses. Dessert not included)
Macedonian Moussaka
Batter fried kale leaves layered with beef/onion/tomato/ sauce topped with yogurt/paprika/egg sauce and bread crumbs baked and served rice or bulgar wheat (with tomato and red onion).
15.95
Balkan Spinach pie
Oven baked, layered dish with a corn meal dough (with egg and cream) crust layered with cooked spinach , poached leeks, caramelized onion, and goat cheese spiced with garlic, lemon, and dill . served with rice or bulgar wheat.
16.95
Arabian Eggplant Stew
A hardy stew with eggplant, green and red pepper, onion, carrot, tomato, and red lentils in a savory stock with cinnamon, lemon, parsley, and spicy paprika sauce.
15.95
Grilled Salmon
West coast king salmon grilled and served with a lemon tahini sauce. Served with rice or bulgar wheat.
17.95
“Around the World”
April 5, 2012
Eastern Mediterranean
Appetizer
Olive plate
Soup
Syrian Vegetable soup
Or
Turkish Roasted Pepper Salad
Choose from the following entrees:
(Dinner price includes the two courses. Dessert not included)
Macedonian Moussaka
Batter fried kale leaves layered with beef/onion/tomato/ sauce topped with yogurt/paprika/egg sauce and bread crumbs baked and served rice or bulgar wheat (with tomato and red onion).
15.95
Balkan Spinach pie
Oven baked, layered dish with a corn meal dough (with egg and cream) crust layered with cooked spinach , poached leeks, caramelized onion, and goat cheese spiced with garlic, lemon, and dill . served with rice or bulgar wheat.
16.95
Arabian Eggplant Stew
A hardy stew with eggplant, green and red pepper, onion, carrot, tomato, and red lentils in a savory stock with cinnamon, lemon, parsley, and spicy paprika sauce.
15.95
Grilled Salmon
West coast king salmon grilled and served with a lemon tahini sauce. Served with rice or bulgar wheat.
17.95
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