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    Cafe Des Amis Brunch Menu

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    giphter
    This document provides a menu for brunch, lunch and dinner items at a cafe. It includes sections for appetizers, soups, salads, main courses and desserts. The menu offers both classic French dishes like escargot, quiche and creme brulee as well as more substantial main courses such as shrimp provencale, scallops au gratin and tartiflette. Beverage suggestions include mimosas, kir royal and bloody mary.

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

    Cafe Des Amis Brunch Menu

    Uploaded by

    giphter
    10 views2 pages
    This document provides a menu for brunch, lunch and dinner items at a cafe. It includes sections for appetizers, soups, salads, main courses and desserts. The menu offers both classic French dishes like escargot, quiche and creme brulee as well as more substantial main courses such as shrimp provencale, scallops au gratin and tartiflette. Beverage suggestions include mimosas, kir royal and bloody mary.

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    This document provides a menu for brunch, lunch and dinner items at a cafe. It includes sections for appetizers, soups, salads, main courses and desserts. The menu offers both classic French dishes like escargot, quiche and creme brulee as well as more substantial main courses such as shrimp provencale, scallops au gratin and tartiflette. Beverage suggestions include mimosas, kir royal and bloody mary.

    Copyright:

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

    Cafe Des Amis Brunch Menu

    Uploaded by

    giphter
    This document provides a menu for brunch, lunch and dinner items at a cafe. It includes sections for appetizers, soups, salads, main courses and desserts. The menu offers both classic French dishes like escargot, quiche and creme brulee as well as more substantial main courses such as shrimp provencale, scallops au gratin and tartiflette. Beverage suggestions include mimosas, kir royal and bloody mary.

    Copyright:

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    Download as PDF, TXT or read online from Scribd
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    Brunch Lunch Dinner Dessert

    LES HORS - D'OEUVRE


    SOUPS
    Soup of the day
    5

    ESCARGOT
    Six Imported snails sauteed in fresh herbs, garlic, butter.
    7

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

    ASSIETTE DE FROMAGES DE FRANCE


    An assortment of imported cheese with fresh fruit.
    13.5

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

    MOULES MARINIERES FACON ODILE


    Prince Edward Island mussels steamed in sherry wine, shallots,
    fresh herbs, and light cream.
    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 over croutons served on a bed of mixed greens.
    9.5

    LE PLAT PRINCIPAL
    PAIN PERDU
    French toast served with fresh fruit, candied almonds and honey
    8

    CROQUE MONSIEUR
    Traditional ham and cheese sandwich served with green salad
    and tomato provencal.
    8

    CROQUE MADAME
    Traditional ham and cheese sandwich topped with poached egg and a side
    green salad and tomato provencal.
    8.5
    QUICHE
    Quiche of the day served with tomato provencal and mixed greens.
    8.5

    OMELETTE PROVENCAL
    Omelette with cilantro, tomato, onion, bacon and cheese served with vegetable
    of the day.
    9.5

    CREVETTES PROVENCALES
    Jumbo shrimps sauteed in olive oil, diced tomatoes, cilantro and white wine
    served with vegetables of the day.
    14.5

    COQUILLES ST JACQUES AU GRATIN


    Sauteed scallops and mushrooms in sherry wine then lightly breaded and
    baked in bechamel sauce served with mixed greens.
    11.5

    SAUCISSE ET OEUF POCHE


    Grilled duck sausage over baked bread with sauteed spinach and bacon
    topped with a poached egg and hollandaise sauce.
    13.5

    TARTIFLETTE
    Traditional Savoyard dish of Reblochon cheese, sliced baked potatoes, bacon,
    cream and a touch of white wine gratinee in the oven.
    13.5

    DESSERTS AND DRINKS SUGESTIONS


    CHOCOLATE MOUSEE
    TARTE TATIN
    SORBET
    MIMOSA
    PROFITEROLE
    KIR ROYAL
    CREME BRULEE
    BLOODY MARY

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