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    Cafe Des Amis Lunch Menu

    Uploaded by

    giphter
    This document provides a menu for brunch, lunch, and dinner at a cafe. It lists appetizers, soups, salads, entrees, and desserts. Appetizers include escargot, pate, tapenade, and fromages. Entrees include quiche, crepes filled with vegetables, ham, or seafood, vol au vent with chicken, brie sandwich, and seafood dishes like scallops and shrimp. Desserts include profiteroles, creme brulee, mousse au chocolate, tarte tatin, sorbet, and crepe au chocolate.

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    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd

    Cafe Des Amis Lunch Menu

    Uploaded by

    giphter
    63 views2 pages
    This document provides a menu for brunch, lunch, and dinner at a cafe. It lists appetizers, soups, salads, entrees, and desserts. Appetizers include escargot, pate, tapenade, and fromages. Entrees include quiche, crepes filled with vegetables, ham, or seafood, vol au vent with chicken, brie sandwich, and seafood dishes like scallops and shrimp. Desserts include profiteroles, creme brulee, mousse au chocolate, tarte tatin, sorbet, and crepe au chocolate.

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    This document provides a menu for brunch, lunch, and dinner at a cafe. It lists appetizers, soups, salads, entrees, and desserts. Appetizers include escargot, pate, tapenade, and fromages. Entrees include quiche, crepes filled with vegetables, ham, or seafood, vol au vent with chicken, brie sandwich, and seafood dishes like scallops and shrimp. Desserts include profiteroles, creme brulee, mousse au chocolate, tarte tatin, sorbet, and crepe au chocolate.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    63 views2 pages

    Cafe Des Amis Lunch Menu

    Uploaded by

    giphter
    This document provides a menu for brunch, lunch, and dinner at a cafe. It lists appetizers, soups, salads, entrees, and desserts. Appetizers include escargot, pate, tapenade, and fromages. Entrees include quiche, crepes filled with vegetables, ham, or seafood, vol au vent with chicken, brie sandwich, and seafood dishes like scallops and shrimp. Desserts include profiteroles, creme brulee, mousse au chocolate, tarte tatin, sorbet, and crepe au chocolate.

    Copyright:

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    Brunch Lunch Dinner Dessert

    LES HORS - D'OEUVRE


    SOUPE
    Soup of the day.
    5

    ESCARGOT
    Six imported snails sauteed with fresh herbs, garlic, butter.
    7

    PATE MAISON
    Chef made pate served with onion confit and cornichons.
    8

    TAPENADE NOIRE
    Imported black olives with roasted garlic, capers, anchovies. Blended into a
    spread served with croutons.
    6

    AFFINAGES DE FROMAGES DE FRANCE


    An assortment of imported cheese garnished with fresh fruit.
    13.5

    MOULES MARINIERES FACON ODILE


    Prince Edward Island mussels steamed in sherry wine, shallots,
    fresh herbs, and light.
    10.5 half/19.5 entree

    LES SALADES
    SALADE CAFE DES AMIS
    Baby greens with dijon honey vinaigrette, topped with red bell pepper, roasted
    portabella mushrooms, blue cheese Fourme d Ambert and candied spiced
    walnuts.
    10.5

    SALADE AU FROMAGE DE CHEVRE


    Warm Goat cheese on croutons served over mixed greens.
    10.5

    SALADE EN SAISON
    Fresh baby spinach with candied walnuts, citrus, red onion, hard boiled egg,
    and a warm bacon honey Dijon vinaigrette.
    10.5

    ENTREE
    (All served with a petite salad and legumes of the day)

    QUICHE DU JOUR
    Ask server for today's seasonal selection.
    8.50

    CREPES VEGETARIENNE
    Two crepes filled with emmenthal swiss cheese, sauteed spinach, and
    mushrooms drizzled with bechamel sauce.
    9
    CREPES AU JAMBON
    Two crepes filled with emmenthal swiss cheese, ham, mushrooms, and
    sauteed spinach drizzled with bechamel sauce.
    9.50

    CREPES AU FRUIT DE MER


    Two crepes filled with emmenthal swiss cheese, seafood mix in a seafood
    bechamel sauce.
    9.50

    VOL AU VENT AU POULET


    Puff pastry filled with grilled chicken, sauteed mushrooms in a bechamel
    sauce.
    10.50

    BRIE SANDWICH
    French baguette filled with brie cheese, portabella mushrooms, red onions, and
    red bell pepper.
    10.50

    COQUILLES ST JACQUES AU GRATIN


    Sauteed scallops and mushrooms in sherry wine then lightly breaded and
    baked in a seafood bechamel sauce.
    11.50

    CREVETTES PROVENCALES
    Jumbo shrimp sauteed in olive oil, diced tomatoes, cilantro in a white wine
    sauce.
    14.50

    BOEUF BOURGUIGNON
    Beef filet cut into morsels stewed in a rich red wine sauce, classic herbs,
    mushrooms and carrots with a potato mousseline.
    14.50

    TRUITE MEUNIERE
    Half a trout sauteed served with a lemon and butter sauce.
    14.50

    DESSERTS
    Profiteroles au Chocolat
    Creme Brulee
    Mousee au Chocolat
    Tarte tatin
    Sorbet
    Crepe au Chocolat

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