Cafe Des Amis Dinner Menu

Brunch Lunch

Dinner Dessert

LES HORS - D'OEUVRE SOUPE Soup of the day 5 FEUILLETE D'ESCARGOT Six imported snails sauteed in fresh herbs, garlic, butter sauce presented in puff pastry tower. 8 PATE MAISON Chef made pate with black truffle from France served with onion confit and cornichons. 8 TAPENADE NOIR Imported black olives with roasted garlic, capers, anchovies blended into a spread served with croutons. 6 AFFINAGES DE FROMAGES DE FRANCE An assortment of four imported cheeses with fresh fruit. 13.50 MOULES MARINIERES FACON ODILE Prince Edwards island mussels steamed in sherry wine, shallots, fresh herbs, and light cream. half-10.50 / entree-19.50 CUISSE DE GRENOUILLE PROVENCALES Frogs legs sauteed in a herb butter and white wine sauce. 13.50 COQUILLES ST JACQUES AU GRATIN Sauteed scallops and mushrooms in sherry wine bechamel sauce topped with cheese then gratinee. 9.50

LES SALADES SALADE CAFE DES AMIS Baby greens with dijon honey vinaigrette, topped with red bell pepper, roasted portabella mushrooms, blue cheese and candied spiced walnuts. 9.50 SALADE DE CHEVRE CHAUD AUX ABRICOTS Warm goat cheese stuffed with apricot, encrusted with walnut served over baby greens salad. 11.50 SALADE DE FOIE GRAS Baby greens salad with sliced seared hudson valley foie gras, and Sauteed seasonal fruit with balsamic port syrup. 16.50

LES VIANDES ET VOLAILLES served with starch and vegetables CAILLES FARCIES AUX FOIE GRAS Roasred semi boneless quails stuffed with foie gras and black truffle, served with wild mushrooms sauce. 29 COTE D'AGNEAU AUX HERBES Grilled New Zealand rack of lamb dusted with herb de provence served au jus. 26 FILET DE BOEUF AU BLEU Grilled 8 oz beef tenderloin filet served with a Fourme d’Ambert blue cheese sauce. 29 CANARD CONFIT Two duck’s legs confit in our kitchen drizzled with port balsamic reduction sauce. 28 FILET MIGNON DE PORC SAUCE MOUTARDE Pan seared Berkshire pork tenderloin served with a creamy mustard sauce. 23 PAVE D'ELAN SAUCE AU POIVRE Pan seared elk tenderloin encrusted with black pepper, flambeed with Courvoisier cognac and a creamy sauce. 29

POISSONS served with starch and vegetables SAUMON D'ATLANTIQUE GRILLE SAUCE BEURRE BLANC Grilled Atlantic salmon with citrus beurre blanc sauce. 21 TRUITE AUX CHAMPIGNONS ET HERBES DE SAISON Baked rainbow trout stuffed with wild mushrooms, seasonal herbs, and citrus, sprinkle with white truffle oil. 23 COQUILLES ST JACQUES ROTIES AUX BALSAMIQUE Pan seared jumbo north Atlantic scallops with sherry and Balsamic reduction. 23.50 BOUILLABAISSE Traditional French Riviera dish, a light saffron seafood broth with salmon, seabass, clams, mussel, prawns served with traditional garlic croutons and rouille sauce. 32 FILET SAUVAGE DE FLETAN, SAUCE ORANGE SAFFRON Baked halibut in a saffron and orange crème fraiche sauce. 24.50

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