Bon Appetit Café
Tapas Night
Tapas
Pogálsa and kecskesajt körözött
Prepared cheese infused with beer served with bread 4.75
Marinated olives 4.50
Tapanade 4.75
Humus plate 4.95
Salmon cakes 6.75
Garlic Shrimp 7.25
Holjadre 6.95
Salad
Green salad 4.75
Strawberry avocado Salad 5.95
Soups
Greek Lentil4.50
Entrée
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 garlic potatoes
16.95
Chicken stuffed with Chevre
Chicken breast stuffed with chevre cheese topped with a cream sauce served with rice.
15.95
Beef Kebab
Traditional grilled kebab style dish with Jordandal farms cubed beef marinated in olive oil and lemon kewered with tomato, onion, and peppers. Served with yogurt sauce.
15.95
Garbanzo Bean Stew
Garbanzo beans, sautéed with red pepper, onion, celery, carrot, spicy paprika, lemon, cumin, and topped with garlic/mint yogurt sauce.
$14.95
Wednesday, November 11, 2009
Monday, November 9, 2009
tuesday night dinner Iberia (spain/portugal) nov 10th
Welcome to Bon Appétit Café’s
“Around the World” Dinner
November 10, 2009
Iberia (Portugal and Spain)
Appetizer
Holjadre de Queso (Spain)
Cheese puff pastry
Peixhinos de Horta (Portugal)
Green beans dipped in batter and deep fried.
Soup
Tomato Fig (Spain)
Tomato, onion, figs in a vegetable broth spiced with cumin and honey.
Salad
Uma salada de Tomate com queijos (Portugal)
Sliced tomato marinated in lemon/olive oil dressing with sliced feta cheese.
Choose from the following entrees:
(Dinner price includes the first four courses. Dessert not included)
Piri Piri (Portugal)
Chicken breast sautéed with onion, red and green pepper, carrot, celery, and tomato tossed with a spicy pepper sauce. Served with Portuguese rice.
$15.95
Paella Catalan (Spain)
Shrimp, tilapia, marlin, scrod, baby neck clams, and black mussels cooked with red and green peppers, onion, garlic, saffron, green peas, and rice.
$15.95
Albondigas al-Andalus (Spain)
Prepared meatball spiced with a Moorish influence sautéed with onion and then simmered in an almond saffron sauce over Portuguese rice.
$16.95
Graõ (Portugal)
Garbanzo beans sautéed with red and green peppers, carrots, celery, onion, parsley, and scallions spiced with paprika, dill, and pepper. Served with Portuguese rice.
$13.95
“Around the World” Dinner
November 10, 2009
Iberia (Portugal and Spain)
Appetizer
Holjadre de Queso (Spain)
Cheese puff pastry
Peixhinos de Horta (Portugal)
Green beans dipped in batter and deep fried.
Soup
Tomato Fig (Spain)
Tomato, onion, figs in a vegetable broth spiced with cumin and honey.
Salad
Uma salada de Tomate com queijos (Portugal)
Sliced tomato marinated in lemon/olive oil dressing with sliced feta cheese.
Choose from the following entrees:
(Dinner price includes the first four courses. Dessert not included)
Piri Piri (Portugal)
Chicken breast sautéed with onion, red and green pepper, carrot, celery, and tomato tossed with a spicy pepper sauce. Served with Portuguese rice.
$15.95
Paella Catalan (Spain)
Shrimp, tilapia, marlin, scrod, baby neck clams, and black mussels cooked with red and green peppers, onion, garlic, saffron, green peas, and rice.
$15.95
Albondigas al-Andalus (Spain)
Prepared meatball spiced with a Moorish influence sautéed with onion and then simmered in an almond saffron sauce over Portuguese rice.
$16.95
Graõ (Portugal)
Garbanzo beans sautéed with red and green peppers, carrots, celery, onion, parsley, and scallions spiced with paprika, dill, and pepper. Served with Portuguese rice.
$13.95
Saturday, November 7, 2009
dinner saturday nov 7th
Bon Appetit Café
Early Fall Season Menu
First Course
Tapanade 4.75
Stuffed Mushroom 4.95
Gnoccata 3.25
Italian veggie/ cheese torte
Second Course
Salad
Green salad 4.75
Strawberry avocado salad 5.95
Soups
Tomato fig4.50
Entrée
Grilled Jordandal Pork Chop
Jordandal pork chops marinated with garlic, mint, lemon juice, and oil grilled topped with a honey Dijon sauce.
16.95
Chicken stuffed with Chevre
Chicken breast stuffed with chevre cheese topped with a mushroom sauce served with rice.
15.95
Shrimp Provencal
Shrimp sautéed in butter with onion, garlic, olives, and tomato finished with white wine served with a side of rice.
16.85
Orange Glazed Salmon
Whole wild caught salmon fillet oven roasted and finished with an orange lemon glaze served with rice.
17.95
Tourte
A pastry stuffed with roasted yam, wilted chard and spinach, with walnuts, leeks, and onion topped with parmesan cheese.
12.95
Ispanak
Spinach sautéed with onion, tomato, and shitake mushroom spiced with cumin and lemon topped with yogurt sauce.Vegetarian 13.95 beef
Early Fall Season Menu
First Course
Tapanade 4.75
Stuffed Mushroom 4.95
Gnoccata 3.25
Italian veggie/ cheese torte
Second Course
Salad
Green salad 4.75
Strawberry avocado salad 5.95
Soups
Tomato fig4.50
Entrée
Grilled Jordandal Pork Chop
Jordandal pork chops marinated with garlic, mint, lemon juice, and oil grilled topped with a honey Dijon sauce.
16.95
Chicken stuffed with Chevre
Chicken breast stuffed with chevre cheese topped with a mushroom sauce served with rice.
15.95
Shrimp Provencal
Shrimp sautéed in butter with onion, garlic, olives, and tomato finished with white wine served with a side of rice.
16.85
Orange Glazed Salmon
Whole wild caught salmon fillet oven roasted and finished with an orange lemon glaze served with rice.
17.95
Tourte
A pastry stuffed with roasted yam, wilted chard and spinach, with walnuts, leeks, and onion topped with parmesan cheese.
12.95
Ispanak
Spinach sautéed with onion, tomato, and shitake mushroom spiced with cumin and lemon topped with yogurt sauce.Vegetarian 13.95 beef
Thursday, November 5, 2009
full menu for wine dinner friday Nov 6 th
Bon Appetit Café
Wine Dinner
L’eft Bank
Appetizer
Caponata with flat bread
Second Course
Strwberry avocado salad
Or
Tomato Fig soup
Entrée
Chicken stuffed with Chevre
Chicken breast stuffed with chevre cheese topped with amushroom sauce and served with rice.
Orange Glazed Salmon
Whole wild caught salmon fillet oven roasted and finished with an orange lemon glaze served with rice.
Grilled Jordandal Pork Chop
Jordandal farms pork chop marinated in a special sauce grilled and topped with honey Dijon sauce served with pan roasted potato.
Tourte
A pastry stuffed with roasted yam, wilted chard and spinach, with walnuts, leeks, and onion topped with parmesan cheese.
Shrimp Provencal
Shrimp sautéed in butter with onion, garlic, olives, and tomato finished with white wine served with a side of rice.
Wine Dinner
L’eft Bank
Appetizer
Caponata with flat bread
Second Course
Strwberry avocado salad
Or
Tomato Fig soup
Entrée
Chicken stuffed with Chevre
Chicken breast stuffed with chevre cheese topped with amushroom sauce and served with rice.
Orange Glazed Salmon
Whole wild caught salmon fillet oven roasted and finished with an orange lemon glaze served with rice.
Grilled Jordandal Pork Chop
Jordandal farms pork chop marinated in a special sauce grilled and topped with honey Dijon sauce served with pan roasted potato.
Tourte
A pastry stuffed with roasted yam, wilted chard and spinach, with walnuts, leeks, and onion topped with parmesan cheese.
Shrimp Provencal
Shrimp sautéed in butter with onion, garlic, olives, and tomato finished with white wine served with a side of rice.
Wednesday, November 4, 2009
wed thur dinner tapas night
Bon Appetit Café
Tapas Night
Tapas
Pogálsa and kecskesajt körözött
Prepared cheese infused with beer served with homemade bread 4.75
Marinated olives 4.50
Tapanade 4.75
Humus plate 4.95
Stuffed Mushroom 4.95
Gnoccata al Pomodoro 7.25
(Italian soft tort)
tortilla espanol
Salad
Green salad 4.75
Caesar Salad 5.95
Soups
Greek Lentil4.50
Entrée
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 garlic potatoes
16.95
Carolina Low Country Stew
Chicken, shrimp, mussels and clams (out of the shell), andouille sausage, celery, leeks, green peppers, sundried tomato, in a spicy broth with arborio rice .
11.95
Beef Kebab
Traditional grilled kebab style dish with Jordandal farms cubed beef marinated in olive oil and lemon kewered with tomato, onion, and peppers. Served with yogurti sauce.
15.95
Spanikopitta
Fillo dough pastries stuffed with feta cheese, spinach and onion.
$15.95
Tapas Night
Tapas
Pogálsa and kecskesajt körözött
Prepared cheese infused with beer served with homemade bread 4.75
Marinated olives 4.50
Tapanade 4.75
Humus plate 4.95
Stuffed Mushroom 4.95
Gnoccata al Pomodoro 7.25
(Italian soft tort)
tortilla espanol
Salad
Green salad 4.75
Caesar Salad 5.95
Soups
Greek Lentil4.50
Entrée
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 garlic potatoes
16.95
Carolina Low Country Stew
Chicken, shrimp, mussels and clams (out of the shell), andouille sausage, celery, leeks, green peppers, sundried tomato, in a spicy broth with arborio rice .
11.95
Beef Kebab
Traditional grilled kebab style dish with Jordandal farms cubed beef marinated in olive oil and lemon kewered with tomato, onion, and peppers. Served with yogurti sauce.
15.95
Spanikopitta
Fillo dough pastries stuffed with feta cheese, spinach and onion.
$15.95
Monday, November 2, 2009
preview wine dinner fri november 6th
Meal will include stuffed chicken breast, roasted pork chop, vegetarian torte, oven beaked salmon with orange glaze, appetizer, soup or salad...and the following wines:
Price 30 dollars perperson including wine meal without wine is 22 dollars
Bon Appétit: Recommended wines for Thanksgiving
November 6, 2009 with Michael Paré of L'Eft Bank Wine Company
2007 Kuentz Bas Alsace Blanc, France: $14
60% Silvaner, 15% Muscat, 15% Auxerrois, 10% Chasslas: Purity, freshness, and charm. Those are the first impressions. While generously aromatic, it delivers its Alsatian character with delicacy. The vinification and blending of the numerous Alsatian grape varieties are masterful. The palate is round, flavorful, and dry. It shows the charm and harmony of the 2007 vintage, and the floral, fruity qualities typical of the region.
2007 Meyer-Fonné Gentil d’Alsace, France: $20
An assemblage of 30% Muscat, 40% Pinot Blanc, and %15 each Riesling and Gewurztraminer. This vintage is very aromatic, and lightly musky. It is a dry and well structured wine for enjoyment in all kinds of contexts, ranging from an aperitif to wine with a meal and friends.
2008 Dupreuble Beaujolais, France: $16
Strawberries, marzipan, and sweet peony perfume grace the nose of Dupeuble’s 2008 Beaujolais, which comes to the palate satisfyingly juicy and with a peachy sense of underlying ripeness to go with its red berries. This finishes with welcome, winsome cut and freshness. I would plan to enjoy it over the next couple of years.
2008 Cono Sur Sustainably Farmed Pinot Noir, Chile: $13
This Pinot Noir made from grapes in conversion to organic agriculture certified by BCS öko Garantie
GmBH, is appealing in its rich and deep bright red color. Its complex and developed nose is governed by sweet wild fruit aromas, where notes of cherries and berries are enhanced by slight chocolate hints. This Pinot definitely has a personality of its own. It’s tasteful, with soft tannins and an excellent structure.
2008 Cooper Mountain Cooper Hill Pinot Noir, Oregon: $18
Made with organically grown grapes, Cooper Mountain Vineyards Cooper Hill Pinot Noir is a concentrated, wild-cherry-flavored wine with soft, distinctive layers throughout the sip. This complex red is suitable for plank-seared salmon or delicate beef.
2006 Castoro Cellars Zinfandel, Paso Robles California: $14
Castoro Cellars has over 75 acres of "Certified Organic" vineyards, by the California Certified Organic Farmers (CCOF) in compliance with USDA standards. In addition, in 2006 Castoro Cellars installed 42 solar panels on the property to make the move away from the grid. Our Zinfandel is created from vineyards in the Templeton area of the Paso Robles appellation. You will find typical Zinfandel fruit with slight raisin and spice notes.=
Price 30 dollars perperson including wine meal without wine is 22 dollars
Bon Appétit: Recommended wines for Thanksgiving
November 6, 2009 with Michael Paré of L'Eft Bank Wine Company
2007 Kuentz Bas Alsace Blanc, France: $14
60% Silvaner, 15% Muscat, 15% Auxerrois, 10% Chasslas: Purity, freshness, and charm. Those are the first impressions. While generously aromatic, it delivers its Alsatian character with delicacy. The vinification and blending of the numerous Alsatian grape varieties are masterful. The palate is round, flavorful, and dry. It shows the charm and harmony of the 2007 vintage, and the floral, fruity qualities typical of the region.
2007 Meyer-Fonné Gentil d’Alsace, France: $20
An assemblage of 30% Muscat, 40% Pinot Blanc, and %15 each Riesling and Gewurztraminer. This vintage is very aromatic, and lightly musky. It is a dry and well structured wine for enjoyment in all kinds of contexts, ranging from an aperitif to wine with a meal and friends.
2008 Dupreuble Beaujolais, France: $16
Strawberries, marzipan, and sweet peony perfume grace the nose of Dupeuble’s 2008 Beaujolais, which comes to the palate satisfyingly juicy and with a peachy sense of underlying ripeness to go with its red berries. This finishes with welcome, winsome cut and freshness. I would plan to enjoy it over the next couple of years.
2008 Cono Sur Sustainably Farmed Pinot Noir, Chile: $13
This Pinot Noir made from grapes in conversion to organic agriculture certified by BCS öko Garantie
GmBH, is appealing in its rich and deep bright red color. Its complex and developed nose is governed by sweet wild fruit aromas, where notes of cherries and berries are enhanced by slight chocolate hints. This Pinot definitely has a personality of its own. It’s tasteful, with soft tannins and an excellent structure.
2008 Cooper Mountain Cooper Hill Pinot Noir, Oregon: $18
Made with organically grown grapes, Cooper Mountain Vineyards Cooper Hill Pinot Noir is a concentrated, wild-cherry-flavored wine with soft, distinctive layers throughout the sip. This complex red is suitable for plank-seared salmon or delicate beef.
2006 Castoro Cellars Zinfandel, Paso Robles California: $14
Castoro Cellars has over 75 acres of "Certified Organic" vineyards, by the California Certified Organic Farmers (CCOF) in compliance with USDA standards. In addition, in 2006 Castoro Cellars installed 42 solar panels on the property to make the move away from the grid. Our Zinfandel is created from vineyards in the Templeton area of the Paso Robles appellation. You will find typical Zinfandel fruit with slight raisin and spice notes.=
tuesday night greek meal 11/3/09
Welcome to Bon Appétit Café’s
“Around the Mediterranean”
November 3, 2009
Appetizer
Humus plate
A garbanzo bean paste with garlic, tahini, and lemon served with grilled pita bread.
Soup
Spanaka me Faki
Lentil and spinach soup with Vegetable broth, and fresh lemon
Salad
Romaine lettuce tossed with walnuts, cucumber, tomato, and kalamata olives oregano spiced vinaigrette dressing.
Choose from the following entrees:
(Entrees served with salad course. Dinner price includes the first three courses. Dessert not included)
Souvlaki
Traditional grilled kebab style dish with cubed beef marinated in olive oil and lemon kewered with tomato, onion, and peppers. Served with Tzatziki sauce.
$16.95
Pollo Lemonado
Whole chicken breast cut and marinated with garlic, lemon, oregano, onion, and olive oil roasted golden brown over a bed of sliced potatoes. Served with yogurt sauce.
$15.95
Spanikopitta
Fillo dough pastries stuffed with feta cheese, spinach and onion.
$15.95
Kakavia
Seafood stew (Greek bouillabaisse) with, mussels, salmon, shrimp, tomato, celery, and a rich tomato infused stock. Served with bread.
$15.95
“Around the Mediterranean”
November 3, 2009
Appetizer
Humus plate
A garbanzo bean paste with garlic, tahini, and lemon served with grilled pita bread.
Soup
Spanaka me Faki
Lentil and spinach soup with Vegetable broth, and fresh lemon
Salad
Romaine lettuce tossed with walnuts, cucumber, tomato, and kalamata olives oregano spiced vinaigrette dressing.
Choose from the following entrees:
(Entrees served with salad course. Dinner price includes the first three courses. Dessert not included)
Souvlaki
Traditional grilled kebab style dish with cubed beef marinated in olive oil and lemon kewered with tomato, onion, and peppers. Served with Tzatziki sauce.
$16.95
Pollo Lemonado
Whole chicken breast cut and marinated with garlic, lemon, oregano, onion, and olive oil roasted golden brown over a bed of sliced potatoes. Served with yogurt sauce.
$15.95
Spanikopitta
Fillo dough pastries stuffed with feta cheese, spinach and onion.
$15.95
Kakavia
Seafood stew (Greek bouillabaisse) with, mussels, salmon, shrimp, tomato, celery, and a rich tomato infused stock. Served with bread.
$15.95
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