Welcome to Bon Appétit Café’s
Tuesday Special
November 29, 2011
Appetizer 5.25
Sampler Plate
Soup/salad 4.95
Dad’s Bean Soup
Cranberry Apricot Salad
Green salad
Choose from the following entrees:
Pastaciatta
A cake like dish made from polenta dough with a stuffing of caramelized onions and pears, wilted spinach and bechemal sauce.
15.95
Grilled Salmon
Wild caught Pacific coastal coho salmon spiced, grilled and served with a lemon currant sauce.. Served with mashed potatoes
17.95
Pasta
Mushrooms, onion, and red pappers spiced with paprika, white wine, chilies, and cream tossed with penne pasta.
14.95
Shrimp and Catfish Jambalya
Cat fish, and shrimp with simmered with green peppers, onion, tomato, leeks, and celery in a red sauce finished with rice and Cajun herbs.
15.95
Tuesday, November 29, 2011
Saturday, November 26, 2011
dinner sat 11/26/11
Bon Appetit Café
Dinner
Appetizer
Sampler plate 6.95
Second Course
Green salad 5.95
Cranberry/apricot/raspberry vinaigrette salad 6.95
Cajun Corn Chowder 4.95
Entrée
Grilled Lamb Chops
Marinated jordandal farms Lamb chops marinated and grilled with a side of green beans and rice.
18.95
Roasted Chicken Breast
Jordandal chicken marinated and honey roasted with a side of special mashed potatoes and green beans.
16.95
Bourak
Roasted vegetables layered with feta, potatoes, pears, and fillo dough topped with yogurt sauce.
16.95
Hungarian Seafood Stew
Salmon, Whitefish, clams, mussels, and shrimp in a savory stock with onion, peppers, celery, paprika, garlic, lemon, and tomato.
15.95
Pasta
Mushrooms, onion, and leeks in a white wine cream sauce over penne pasta.
13.95 or with shrimp 17.95
Grilled Salmon
Wild caught coastal salmon spiced rubbed and grilled topped with orange ginger sauce. served with special mashed potato and vegetable.
18.95
Ispanak
Spinach, mushrooms, onion, lemon, (optional tofu), and tomato with cumin and garlic served with rice.
15.95
Dinner
Appetizer
Sampler plate 6.95
Second Course
Green salad 5.95
Cranberry/apricot/raspberry vinaigrette salad 6.95
Cajun Corn Chowder 4.95
Entrée
Grilled Lamb Chops
Marinated jordandal farms Lamb chops marinated and grilled with a side of green beans and rice.
18.95
Roasted Chicken Breast
Jordandal chicken marinated and honey roasted with a side of special mashed potatoes and green beans.
16.95
Bourak
Roasted vegetables layered with feta, potatoes, pears, and fillo dough topped with yogurt sauce.
16.95
Hungarian Seafood Stew
Salmon, Whitefish, clams, mussels, and shrimp in a savory stock with onion, peppers, celery, paprika, garlic, lemon, and tomato.
15.95
Pasta
Mushrooms, onion, and leeks in a white wine cream sauce over penne pasta.
13.95 or with shrimp 17.95
Grilled Salmon
Wild caught coastal salmon spiced rubbed and grilled topped with orange ginger sauce. served with special mashed potato and vegetable.
18.95
Ispanak
Spinach, mushrooms, onion, lemon, (optional tofu), and tomato with cumin and garlic served with rice.
15.95
saturday/sunday brunch 11/26 and 27
Bon Appetit Café
Brunch
Bon Appetit BLT
Jorddandal slab bacon, tomato, lettuce, and optional egg on Madison sourdough wheat bread.
Side of potatoes.
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 sourdough bread slices as a platter with sliced tomato, feta cheese, and olives.
7.95
Shrimp Creole
Shrimp pan sautéed with green pepper and onion finished in a spicy cream sauce. Served with polenta or potatoes
7.95
Panquecas
Brazilian crepes stuffed with Peaches and topped with Crème Fraiche. Served with potatoes or polenta
7.65
Italian Scrambled eggs
Whipped eggs with grated parmesan, sour cream, garlic, and oregano pan sautéed served with rosemary garlic polenta or potatoes.
7.75
Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with maple syrup. Served with pan fried potato or polenta
7.75
Tortilla Espanol
Whipped eggs with fried potato, onion, red pepper and feta cheese pan sautéed served with polenta or
pan seared potatoes.
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 with potatoes or polenta.
7.65
Soup of the day 3.50/4.75
Cajun Corn Chowder
2 eggs any style with your choice of Served with pan seared potato 7.50 with 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
Brunch
Bon Appetit BLT
Jorddandal slab bacon, tomato, lettuce, and optional egg on Madison sourdough wheat bread.
Side of potatoes.
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 sourdough bread slices as a platter with sliced tomato, feta cheese, and olives.
7.95
Shrimp Creole
Shrimp pan sautéed with green pepper and onion finished in a spicy cream sauce. Served with polenta or potatoes
7.95
Panquecas
Brazilian crepes stuffed with Peaches and topped with Crème Fraiche. Served with potatoes or polenta
7.65
Italian Scrambled eggs
Whipped eggs with grated parmesan, sour cream, garlic, and oregano pan sautéed served with rosemary garlic polenta or potatoes.
7.75
Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with maple syrup. Served with pan fried potato or polenta
7.75
Tortilla Espanol
Whipped eggs with fried potato, onion, red pepper and feta cheese pan sautéed served with polenta or
pan seared potatoes.
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 with potatoes or polenta.
7.65
Soup of the day 3.50/4.75
Cajun Corn Chowder
2 eggs any style with your choice of Served with pan seared potato 7.50 with 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
Tuesday, November 22, 2011
thanksgiving dinner
Dinner on thursday is 20 dollars per person including dessert. we will be closed friday and open regular hours the rest of the weekend..happy holidays!!
Thanksgiving dinner
1st Course
Dad’s Parker House Rolls
2nd Course
Cajun Corn Chowder
Or
Special Salad
Entrée
Grilled Lamb Chops
Marinated jordandal farms Lamb chops marinated and grilled with a side of green beans in a special sauce.
Roasted stuffed Chicken Breast
Jordandal chicken corn bread stuffing side of mashed potatoes.
Bourak
Roasted vegetables layered with feta, potatoes,pears, and fillo dough topped with egg wash
Grilled Salmon
Wild caught salmon grilled and served with lemon currant sauce
Side of rice.
Hungarian Seafood Stew
Salmon, Whitefish, clams, mussels, and shrimp in a savory stock with onion, peppers, celery, paprika, garlic, lemon, and tomato
Pasta
Mushrooms, onion, and leeks in a white wine cream sauce over penne pasta.
Ispanak
Spinach stew with onion, tomato, and mushrooms spiced with cumin and lemon topped with yogurt sauce and served with basmati brown rice.
Thanksgiving dinner
1st Course
Dad’s Parker House Rolls
2nd Course
Cajun Corn Chowder
Or
Special Salad
Entrée
Grilled Lamb Chops
Marinated jordandal farms Lamb chops marinated and grilled with a side of green beans in a special sauce.
Roasted stuffed Chicken Breast
Jordandal chicken corn bread stuffing side of mashed potatoes.
Bourak
Roasted vegetables layered with feta, potatoes,pears, and fillo dough topped with egg wash
Grilled Salmon
Wild caught salmon grilled and served with lemon currant sauce
Side of rice.
Hungarian Seafood Stew
Salmon, Whitefish, clams, mussels, and shrimp in a savory stock with onion, peppers, celery, paprika, garlic, lemon, and tomato
Pasta
Mushrooms, onion, and leeks in a white wine cream sauce over penne pasta.
Ispanak
Spinach stew with onion, tomato, and mushrooms spiced with cumin and lemon topped with yogurt sauce and served with basmati brown rice.
Thursday, November 17, 2011
brunch thursday and friday 11/17-18
Sandwich
Bon Appetit BLT
Jorddandal slab bacon, tomato, lettuce, and optional egg on Madison sourdough wheat bread.
7.95
Grilled Salmon
Wild caught Pacific coastal coho salmon spiced, grilled and served with a lemon currant sauce on pita bread with lettuce and red onion.
8.25
Seafood cakes
Pacific coast wild caught salmon and shrimp poached and combined with celery, onion, cilantro, lemon zest, and spiced bread crumbs into cakes sautéed in oil and topped with an aioli sauce. Served with potatoes or polenta.
7.95
Black bean chili with beef
Vegetarian dish with vegetables (onion, green and red pepper, green tomato, and red tomato) and black beans cooked in a savory sauce with basmati rice.
6.95
Ispanak
Spinach stew with onion, tomato, and mushrooms spiced with cumin and lemon topped with yogurt sauce and served with basmati brown rice.
7.25
Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with maple syrup. Served with pan fried potato or polenta
7.50
Italian Scrambled eggs
Whipped eggs with grated parmesan, sour cream, garlic, and oregano pan sautéed served with polenta or
Pan seared potatoes.
7.75
Tortilla Espanol
Whipped eggs with fried potato, onion, red pepper and feta cheese pan sautéed served with polenta or
pan seared potatoes.
7.75
Enchiladas
Beef, avocado, and cheese stuffed rolled corn tortilla dipped in a spicy ancho/tomato salsa. Served with Served with salad.
7.25
Soup of the day 3.50/4.75
Harira
2 eggs any style with your choice of Served with pan seared potato 7.50 with 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
Bon Appetit BLT
Jorddandal slab bacon, tomato, lettuce, and optional egg on Madison sourdough wheat bread.
7.95
Grilled Salmon
Wild caught Pacific coastal coho salmon spiced, grilled and served with a lemon currant sauce on pita bread with lettuce and red onion.
8.25
Seafood cakes
Pacific coast wild caught salmon and shrimp poached and combined with celery, onion, cilantro, lemon zest, and spiced bread crumbs into cakes sautéed in oil and topped with an aioli sauce. Served with potatoes or polenta.
7.95
Black bean chili with beef
Vegetarian dish with vegetables (onion, green and red pepper, green tomato, and red tomato) and black beans cooked in a savory sauce with basmati rice.
6.95
Ispanak
Spinach stew with onion, tomato, and mushrooms spiced with cumin and lemon topped with yogurt sauce and served with basmati brown rice.
7.25
Sour Dough French Toast
Egg batter dipped Madison sourdough baguette with maple syrup. Served with pan fried potato or polenta
7.50
Italian Scrambled eggs
Whipped eggs with grated parmesan, sour cream, garlic, and oregano pan sautéed served with polenta or
Pan seared potatoes.
7.75
Tortilla Espanol
Whipped eggs with fried potato, onion, red pepper and feta cheese pan sautéed served with polenta or
pan seared potatoes.
7.75
Enchiladas
Beef, avocado, and cheese stuffed rolled corn tortilla dipped in a spicy ancho/tomato salsa. Served with Served with salad.
7.25
Soup of the day 3.50/4.75
Harira
2 eggs any style with your choice of Served with pan seared potato 7.50 with 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
Wednesday, November 16, 2011
wine tasting friday night 11/18
Wines listed below with spanish food (see spanish meal above for example) 30 dollars or dinner only 22 dollars.
Greg,
Looking forward to a great dinner and great wines on Friday night.
NV Cristalino Cava BrutThis fine Spanish sparkling wine is made using the Traditional Method, in which the secondary fermentation producing a sparkling wine's bubbles occurs in the bottle. Its fresh, toasty nose, beautiful citrus, green apple and mineral flavors, supple, lively mouth-feel, and clean, crisp finish make it the ultimate celebratory wine. Enjoy it on its own and with caviar, sushi, seafood, fried foods and Asian dishes.
2010 Salneval Albarino 100% Albarino. Light straw in color, the nose of this Albariño is seductive with honey, pear and tropical fruit and a slight mineral component. It is racy and zesty with citrus and floral flavors in the mouth, yet is round and soft at the same time. It matches perfectly with fresh seafood and shellfish; is an ideal accompaniment to salty, spicy Asian cuisine; and is also great on its own as a cocktail wine.
2009 Conde de Valdemar TempranilloMade from 100% Tempranillo grapes grown in the family’s vineyards in Rioja Alta. This wine is made by the ancient local tradition of whole berry fermentation (a form of carbonic maceration) where whole clusters of grapes are hand carried to small vats. This results in an intensely fruit driven wine that is rich, round, and well-balanced. It has a very dark, yet bright violet color with a nose of blackberries and red currants. In the mouth it is full bodied and explosive with berry flavors.
2006 Conde de Valdemar Rioja Crianza90% Tempranillo, 10% Mazuelo aged for 15 months in American Oak Barrel. The Crianza is ruby red in color with ripe fruit aromas of plum and cherry. In the mouth, it has fresh raspberry integrated with spicy oak and vanilla flavors. A great match for roasted chicken, grilled meats and various stews.
2004 Conde de Valdemar Rioja Reserva90% Tempranillo, 10% Mazuelo, aged for 18 months in French and American oak. Bright cherry color with sweet vanilla, cedar and spice on the nose. Rich and mouth filling, this outstanding Reserva is balanced by excellent acidity, medium tannins and a long silky finish. A great match for roasted meats, grilled game and medium cheeses. Michael
Greg,
Looking forward to a great dinner and great wines on Friday night.
NV Cristalino Cava BrutThis fine Spanish sparkling wine is made using the Traditional Method, in which the secondary fermentation producing a sparkling wine's bubbles occurs in the bottle. Its fresh, toasty nose, beautiful citrus, green apple and mineral flavors, supple, lively mouth-feel, and clean, crisp finish make it the ultimate celebratory wine. Enjoy it on its own and with caviar, sushi, seafood, fried foods and Asian dishes.
2010 Salneval Albarino 100% Albarino. Light straw in color, the nose of this Albariño is seductive with honey, pear and tropical fruit and a slight mineral component. It is racy and zesty with citrus and floral flavors in the mouth, yet is round and soft at the same time. It matches perfectly with fresh seafood and shellfish; is an ideal accompaniment to salty, spicy Asian cuisine; and is also great on its own as a cocktail wine.
2009 Conde de Valdemar TempranilloMade from 100% Tempranillo grapes grown in the family’s vineyards in Rioja Alta. This wine is made by the ancient local tradition of whole berry fermentation (a form of carbonic maceration) where whole clusters of grapes are hand carried to small vats. This results in an intensely fruit driven wine that is rich, round, and well-balanced. It has a very dark, yet bright violet color with a nose of blackberries and red currants. In the mouth it is full bodied and explosive with berry flavors.
2006 Conde de Valdemar Rioja Crianza90% Tempranillo, 10% Mazuelo aged for 15 months in American Oak Barrel. The Crianza is ruby red in color with ripe fruit aromas of plum and cherry. In the mouth, it has fresh raspberry integrated with spicy oak and vanilla flavors. A great match for roasted chicken, grilled meats and various stews.
2004 Conde de Valdemar Rioja Reserva90% Tempranillo, 10% Mazuelo, aged for 18 months in French and American oak. Bright cherry color with sweet vanilla, cedar and spice on the nose. Rich and mouth filling, this outstanding Reserva is balanced by excellent acidity, medium tannins and a long silky finish. A great match for roasted meats, grilled game and medium cheeses. Michael
dinner thursday night 11/17
dinner wednesday same as tuesday...
Welcome to Bon Appétit Café’s
“Around the World”
November 17, 2011
Spain
Appetizer
tapas
Soup
Tomato fig
Or
Ensalada Rusa
Choose from the following entrees:
(Dinner price includes the two courses. Dessert not included)
Bon Appetit Paella
Mussels, Clams, white fish, and shrimp with green peas, onion, leeks, and celery in a fish stock with saffron, and rice.
18.95
Spanish style Lamb Chop
Jordandal pork lamb chop marinated with fresh thyme, olive oil, white wine, and garlic grilled and topped with aioli. Served with papas rojas.
18.95
Coc en Primentó
Spinach pizza with roasted vegetables (red pepper, onion, tomato), olives and hard cooked egg.
13.95
Valencia Gypsy Stew
A hardy stew with green and red pepper, onion, carrot, potato, yam, red lentils, and white beans in a savory stock with cilantro and paprika sauce.
15.95
Welcome to Bon Appétit Café’s
“Around the World”
November 17, 2011
Spain
Appetizer
tapas
Soup
Tomato fig
Or
Ensalada Rusa
Choose from the following entrees:
(Dinner price includes the two courses. Dessert not included)
Bon Appetit Paella
Mussels, Clams, white fish, and shrimp with green peas, onion, leeks, and celery in a fish stock with saffron, and rice.
18.95
Spanish style Lamb Chop
Jordandal pork lamb chop marinated with fresh thyme, olive oil, white wine, and garlic grilled and topped with aioli. Served with papas rojas.
18.95
Coc en Primentó
Spinach pizza with roasted vegetables (red pepper, onion, tomato), olives and hard cooked egg.
13.95
Valencia Gypsy Stew
A hardy stew with green and red pepper, onion, carrot, potato, yam, red lentils, and white beans in a savory stock with cilantro and paprika sauce.
15.95
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