Cafe Des Amis Lunch Menu

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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