Welcome to Bon Appétit Café’s
“Around the World”
Tuesday, August 26, 2010
Mexico
Appetizer
Mexican Platter
Red salsa with tortilla chips.
Soup
Sopa de Calabacita con Avena
Cream Zucchini soup with oatmeal and corn
Salad
Ensalada Mixta con Aderezo de Aguacate
Mixed baby greens and tomato with a mayonnaise based avocado dressing
Choose from the following entrees:
(Dinner price includes the first four courses. Dessert not included)
Arroz con Maricos
Salmon, clams, and shrimp sautéed in olive oil with garlic, green pepper, jalapeno. Cilantro finished in rice with a savory stock.
16.95
Enchiladas de Mole
Mexican style rolled corn tortillas stuffed with roasted chicken, cheese and cilantro topped with a dark mole salsa. Served with arroz Mexicano.
15.95
Filete Adobado
Oven roasted beef tenderloin (marinated in Dijon mustard and spices) rubbed with a tangy ancho chilli infused adobado salsa . Served with arroz mexicano.
16.95
Tostadas Platter
Shredded lettuce, bean puree, onion, fried tofu, avocado, and olives on afried tortilla topped with sour cream and queso blanco. Served with arroz mexicano.
10.95
Wednesday, August 25, 2010
Saturday, August 21, 2010
dinner saturday night 8/21
Bon Appetit Café Dinner Menu
First Course
Cheese platter 6.95
Spinach pie platter 7.95
Second Course
Lebanese cucumber salad 4.95
Gazpacho 4.75
Lemon cchicken4.75
Entrée
Pork Chop
Jordandal farms pork chop marinated and broiled served with a tangy aioli sauce. Side of Spanish potato salad.
17.95
Moussaka
Eggplant with white spiced ground beef, tomato, onion, and a rich béchamel sauce topped with a crisp cheese and bread crust
14.95
Kofte
Jordandal tenderloin ground sirloin meatballs pan seared and served with rice and yogurt sauce.
7.95
Souvlaki
chicken marinated in yogurt with mint and lemon pan seared served with greek salad.
15.95
Seafood Provencal
Shrimp marinated and pan sautéed with a sweet tomato sauce. Side of rice.
16.95
Garbanzo Bean Stew
Garbanzo beans, sautéed with red pepper, onion, celery, carrot, spicy paprika, lemon, cumin, and topped with garlic/mint yogurt sauce. Served with a side of rice
14.95
First Course
Cheese platter 6.95
Spinach pie platter 7.95
Second Course
Lebanese cucumber salad 4.95
Gazpacho 4.75
Lemon cchicken4.75
Entrée
Pork Chop
Jordandal farms pork chop marinated and broiled served with a tangy aioli sauce. Side of Spanish potato salad.
17.95
Moussaka
Eggplant with white spiced ground beef, tomato, onion, and a rich béchamel sauce topped with a crisp cheese and bread crust
14.95
Kofte
Jordandal tenderloin ground sirloin meatballs pan seared and served with rice and yogurt sauce.
7.95
Souvlaki
chicken marinated in yogurt with mint and lemon pan seared served with greek salad.
15.95
Seafood Provencal
Shrimp marinated and pan sautéed with a sweet tomato sauce. Side of rice.
16.95
Garbanzo Bean Stew
Garbanzo beans, sautéed with red pepper, onion, celery, carrot, spicy paprika, lemon, cumin, and topped with garlic/mint yogurt sauce. Served with a side of rice
14.95
Wednesday, August 18, 2010
thursday night around the world 8/19/10
Welcome to Bon Appétit Café’s
“Around the Mediterranean”
August 19, 2010: Greece
Appetizer
Feta Cheese spread with pita
Soup
Tahinosoupa
Tahini lemon soup with rice and tomato
or
Salad
Cucumber, tomato, red onions, and kalamata olives tossed with oregano spiced vinaigrette dressing.
Choose from the following entrees:
(Entrees served with salad course. Dinner price includes the first three courses. Dessert not included)
Moussaka
Eggplant with white spiced ground beef, tomato, onion, and a rich béchamel sauce topped with a crisp cheese and bread crust
16.95
Souvlaki
Traditional grilled kebab style dish with chicken marinated in yogurt with mint and lemon skewered with tomato, onion, and peppers, pilaf and yogurt sauce.
16.95
Vegetarian Platter
Spanikopitta, dolmas, hummus with pita, and grilled vegetables.
15.95
Sahanaki
Shrimp seared in olive oil layered with a tomato sauce, topped with feta cheese and broiled. Served with pilafi.
17.95
“Around the Mediterranean”
August 19, 2010: Greece
Appetizer
Feta Cheese spread with pita
Soup
Tahinosoupa
Tahini lemon soup with rice and tomato
or
Salad
Cucumber, tomato, red onions, and kalamata olives tossed with oregano spiced vinaigrette dressing.
Choose from the following entrees:
(Entrees served with salad course. Dinner price includes the first three courses. Dessert not included)
Moussaka
Eggplant with white spiced ground beef, tomato, onion, and a rich béchamel sauce topped with a crisp cheese and bread crust
16.95
Souvlaki
Traditional grilled kebab style dish with chicken marinated in yogurt with mint and lemon skewered with tomato, onion, and peppers, pilaf and yogurt sauce.
16.95
Vegetarian Platter
Spanikopitta, dolmas, hummus with pita, and grilled vegetables.
15.95
Sahanaki
Shrimp seared in olive oil layered with a tomato sauce, topped with feta cheese and broiled. Served with pilafi.
17.95
Tuesday, August 17, 2010
wine list for Friday august 20th
Bon Appétit: Wines of Kermit Lynch
August 20, 2010 with Greg Powell of Kermit Lynch Wine Merchants
2007 Kuentz-Bas Alsace Blanc
Alsace is often referred to as the land of the aromatic whites. A cool region, tucked behind the Vosges Mountains in northeastern France, it is best known for white wines, as they are minerally and highly perfumed with steely, complex flavors.
2009 Salvard Cheverny Blanc
85% Sauvignon Blanc, 15% Chardonnay. The Domaine, founded in 1930, is located in the middle of the Vallée de la Loire, also called “The Garden of France”. The area of wine production spreads over 23 districts between Touraine and Orleans.
2008 Dupeuble Beaujolais
100% Gamay. The vineyards at this estate have been in the Dupeuble family since 1512 and each successive generation has contributed in some way to the winery’s vineyard holdings. Today the property consists of three estates and covers a total of 62.5 acres. Three brothers, Damien, Julien and Paul, oversee the operation. The attitude toward winemaking at Domaine Dupeuble is as old-fashioned as the estate itself. The picking is done manually, and vinified completely without SO2. Attention to detail and quality control have made them regular winners at the annual Concours des Grands Vins de Mâcon. The vineyards face southeast, south, and southwest. Two thirds of the soil is granite based and planted primarily with Gamay grapes, and one third is chalky clay, which is planted with Chardonnay.
2008 Saint Martin Tradition Rouge
50% Carignan, 35% Syrah, 15% Mourvèdre. The Château St. Martin de la Garrigue is located in the Languedoc, near Pézenas, the hometown of Molière. St. Martin’s Renaissance castle, surrounded by pine forests, is situated on a hilly terrain overlooking the Hérault River. The vineyards benefit from marine winds that temper the arid summer heat. In 1992 the domaine was sold to Umberto Guida of Italy and his American-born wife, Joëtta. A new winemaker was hired, Jean-Claude Zabalia, who is considered one of the region’s most talented winemakers. Since the purchase, the entire property has been renovated, new equipment installed and the vineyards re-developed.
2007 Henri Brunier Le Pigeolet Rouge
80% Grenache, 10% Cinsault, 5% Syrah, 5% Carignan. The name Le Pigoulet is Provençal for “little one,” a name the Bruniers feel is appropriate to the friendliness and drinkability of their red and white table wine from grapes grown in the Vaucluse near Beaumes de Venise. They provide a welcome contrast to the robust, stony structure of their celebrated Vieux Télégraphe Châteauneuf-du-Pape.=
August 20, 2010 with Greg Powell of Kermit Lynch Wine Merchants
2007 Kuentz-Bas Alsace Blanc
Alsace is often referred to as the land of the aromatic whites. A cool region, tucked behind the Vosges Mountains in northeastern France, it is best known for white wines, as they are minerally and highly perfumed with steely, complex flavors.
2009 Salvard Cheverny Blanc
85% Sauvignon Blanc, 15% Chardonnay. The Domaine, founded in 1930, is located in the middle of the Vallée de la Loire, also called “The Garden of France”. The area of wine production spreads over 23 districts between Touraine and Orleans.
2008 Dupeuble Beaujolais
100% Gamay. The vineyards at this estate have been in the Dupeuble family since 1512 and each successive generation has contributed in some way to the winery’s vineyard holdings. Today the property consists of three estates and covers a total of 62.5 acres. Three brothers, Damien, Julien and Paul, oversee the operation. The attitude toward winemaking at Domaine Dupeuble is as old-fashioned as the estate itself. The picking is done manually, and vinified completely without SO2. Attention to detail and quality control have made them regular winners at the annual Concours des Grands Vins de Mâcon. The vineyards face southeast, south, and southwest. Two thirds of the soil is granite based and planted primarily with Gamay grapes, and one third is chalky clay, which is planted with Chardonnay.
2008 Saint Martin Tradition Rouge
50% Carignan, 35% Syrah, 15% Mourvèdre. The Château St. Martin de la Garrigue is located in the Languedoc, near Pézenas, the hometown of Molière. St. Martin’s Renaissance castle, surrounded by pine forests, is situated on a hilly terrain overlooking the Hérault River. The vineyards benefit from marine winds that temper the arid summer heat. In 1992 the domaine was sold to Umberto Guida of Italy and his American-born wife, Joëtta. A new winemaker was hired, Jean-Claude Zabalia, who is considered one of the region’s most talented winemakers. Since the purchase, the entire property has been renovated, new equipment installed and the vineyards re-developed.
2007 Henri Brunier Le Pigeolet Rouge
80% Grenache, 10% Cinsault, 5% Syrah, 5% Carignan. The name Le Pigoulet is Provençal for “little one,” a name the Bruniers feel is appropriate to the friendliness and drinkability of their red and white table wine from grapes grown in the Vaucluse near Beaumes de Venise. They provide a welcome contrast to the robust, stony structure of their celebrated Vieux Télégraphe Châteauneuf-du-Pape.=
French meal friday 8/20/10 with wine tasting
Bon Appetit Café
French dinner
Appetizer
Tomato coulis with garlic toast
Second Course
Salde Nicoise
Or
Vegetable soup
Entrée
Pork Chop
Jordandal farms pork chop marinated and grilled with a tangy aioli sauce.
Seafood Provencal
Shrimp marinated and pan sautéed with a sweet tomato sauce.
Tourte
A pastry stuffed with roasted squash and walnuts, leeks, shallot, and topped with parmesan cheese.
Basil Stuffed Chicken Breast
Chicken breast stuffed with fresh basil leaves and gruyere cheese oven roasted with a white wine reduction sauce.
French dinner
Appetizer
Tomato coulis with garlic toast
Second Course
Salde Nicoise
Or
Vegetable soup
Entrée
Pork Chop
Jordandal farms pork chop marinated and grilled with a tangy aioli sauce.
Seafood Provencal
Shrimp marinated and pan sautéed with a sweet tomato sauce.
Tourte
A pastry stuffed with roasted squash and walnuts, leeks, shallot, and topped with parmesan cheese.
Basil Stuffed Chicken Breast
Chicken breast stuffed with fresh basil leaves and gruyere cheese oven roasted with a white wine reduction sauce.
Sunday, August 15, 2010
brunch sunday aug 15
Sandwiches
BLT/sourdough
Ben Yeddar
Vegetarian sandwich with chopped roasted egg, feta cheese, shredded carrot, onion, roasted cashews, mild green chilies, and a cumin infused mayonnaise on Pita bread.
7.75
Sandwiches come with side of fruit or potato salad
Panquecas
Brazilian crepes stuffed with fresh banana topped with honey. Served with Spanish potato salad, polenta, or fruit.
7.95
grEEn eGGs and no ham Sam I Am
Farmers’ market fresh spinach pesto with whipped eggs. Served with Side Spanish potato salad or fruit or polenta.
7.75
Spicy Chicken fried rice
Pan seared marinated Chicken breast with green pepper, onion, and celery tossed with prepared basmati rice soy sauce and sesame oil.
7.75
French Toast
Egg batter dipped batch house bakery chibata bread with maple syrup. Served with Spanish potato salad, polenta, or fruit
7.75
Chilaquiles Verde
Two eggs poached in a spicy green salsa over homemade tortilla chips. Topped with feta cheese and sour cream. Served with your choice of Spanish potato salad, polenta, or fruit.
$7.50
Indian scrambled eggs
Whipped eggs with Indian spicing combined with sweet red pepper, onion, zucchini, mild chilies, and sundried tomato scrambled with feta cheese. Served with your choice of Spanish potato salad, polenta, or fruit.
6.75
Seared Salmon Salad
Spiced pan seared wild caught sockeye salmon fillet over greens with tomato, onion, and cucumber mustard vinaigrette dressing.
8.75
Soup of the day 3.50/4.75
Gazpacho
2 eggs any style with your choice of, Spanish potato salad or polenta.
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
BLT/sourdough
Ben Yeddar
Vegetarian sandwich with chopped roasted egg, feta cheese, shredded carrot, onion, roasted cashews, mild green chilies, and a cumin infused mayonnaise on Pita bread.
7.75
Sandwiches come with side of fruit or potato salad
Panquecas
Brazilian crepes stuffed with fresh banana topped with honey. Served with Spanish potato salad, polenta, or fruit.
7.95
grEEn eGGs and no ham Sam I Am
Farmers’ market fresh spinach pesto with whipped eggs. Served with Side Spanish potato salad or fruit or polenta.
7.75
Spicy Chicken fried rice
Pan seared marinated Chicken breast with green pepper, onion, and celery tossed with prepared basmati rice soy sauce and sesame oil.
7.75
French Toast
Egg batter dipped batch house bakery chibata bread with maple syrup. Served with Spanish potato salad, polenta, or fruit
7.75
Chilaquiles Verde
Two eggs poached in a spicy green salsa over homemade tortilla chips. Topped with feta cheese and sour cream. Served with your choice of Spanish potato salad, polenta, or fruit.
$7.50
Indian scrambled eggs
Whipped eggs with Indian spicing combined with sweet red pepper, onion, zucchini, mild chilies, and sundried tomato scrambled with feta cheese. Served with your choice of Spanish potato salad, polenta, or fruit.
6.75
Seared Salmon Salad
Spiced pan seared wild caught sockeye salmon fillet over greens with tomato, onion, and cucumber mustard vinaigrette dressing.
8.75
Soup of the day 3.50/4.75
Gazpacho
2 eggs any style with your choice of, Spanish potato salad or polenta.
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, August 13, 2010
dinner fri and sat 8/13and 14
Bon Appetit Café Dinner Menu
First Course
Antipasta Platter 6.95
Second Course
Green salad 4.50
Spanish potato salad 4.95
Gazpacho4.75
Entrée
Blackened Salmon
Salmon fillet spiced rubbed pan seared and served with a lemon currant sauce. served with special rice.
17.95
Algerian Chicken
Sliced chicken breast marinated in a spicy marinade infused with roasted anise seed pan seared and served with special rice.
15.95
Kofte
Jordandal tenderloin ground sirloin meatballs pan seared and served with special rice and yogurt sauce.
8.95
Crepe Salée
A savory crepe stuffed with spinach, leek, zucchini, and parmesan cheese. Side of special rice
14.95
Shrimp Piri piri
Large shrimp marinated pan sautéed with green and red bell pepper, onion, carrot, and tomato with some spice (hot). Served with a side of special rice.
16.95
First Course
Antipasta Platter 6.95
Second Course
Green salad 4.50
Spanish potato salad 4.95
Gazpacho4.75
Entrée
Blackened Salmon
Salmon fillet spiced rubbed pan seared and served with a lemon currant sauce. served with special rice.
17.95
Algerian Chicken
Sliced chicken breast marinated in a spicy marinade infused with roasted anise seed pan seared and served with special rice.
15.95
Kofte
Jordandal tenderloin ground sirloin meatballs pan seared and served with special rice and yogurt sauce.
8.95
Crepe Salée
A savory crepe stuffed with spinach, leek, zucchini, and parmesan cheese. Side of special rice
14.95
Shrimp Piri piri
Large shrimp marinated pan sautéed with green and red bell pepper, onion, carrot, and tomato with some spice (hot). Served with a side of special rice.
16.95
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