Cafe Des Amis

Les Hors D'oeuvre

• SoupeUS$5.00

  soup of the day.

• Feuillete D'escargotUS$8.00

  six imported snails sauteed in fresh herbs, garlic, butter sauce presented in puff pastry tower.

• Pate MaisonUS$8.00

  chef made pate with black truffle from france served with onion confit and cornichons.

• Tapenade NoirUS$6.00

  imported black olives with roasted garlic, capers, anchovies blended into a spread served with croutons.

• Affinages De Fromages De FranceUS$13.50

  an assortment of four imported cheeses with fresh fruit.

• Moules Marinieres Facon Odile

  prince edwards island mussels steamed in sherry wine, shallots, fresh herbs, and light cream.

  • HalfUS$10.50
  • EntreeUS$19.50

• Cuisse De Grenouille ProvencalesUS$13.50

  frogs legs sauteed in a herb butter and white wine sauce

• Coquilles St Jacques Au GratinUS$9.50

  sauteed scallops and mushrooms in sherry wine bechamel sauce topped with cheese then gratinee.

Les Salades

• Salade Cafe Des AmisUS$9.50

  baby greens with dijon honey vinaigrette, topped with red bell pepper, roasted portabella mushrooms, blue cheese and candied spiced walnuts.

• Salade De Chevre Chaud Aux AbricotsUS$11.50

  warm goat cheese stuffed with apricot, encrusted with walnut served over baby greens salad

• Salade De Foie GrasUS$16.50

  baby greens salad with sliced seared hudson valley foie gras, and sauteed seasonal fruit with balsamic port syrup.

Poissons

Served With Starch And Vegetables

• Saumon D'atlantique Grille Sauce Beurre BlancUS$21.00

  grilled atlantic salmon with citrus beurre blanc sauce.

• Truite Aux Champignons Et Herbes De SaisonUS$23.00

  baked rainbow trout stuffed with wild mushrooms, seasonal herbs, and citrus, sprinkle with white truffle oil.

• Coquilles St Jacques Roties Aux BalsamiqueUS$23.50

  pan seared jumbo north atlantic scallops with sherry and balsamic reduction.

• BouillabaisseUS$32.00

  traditional french riviera dish, a light saffron seafood broth with salmon, seabass, clams, mussel, prawns served with traditional garlic croutons and rouille sauce.

• Filet Sauvage De Fletan, Sauce Orange SaffronUS$29.00

  baked halibut in a saffron and orange creme fraiche sauce.

Les Viandes Et Volailles

Served With Starch And Vegetables

• Cailles Farcies Aux Foie GrasUS$29.00

  roasred semi boneless quails stuffed with foie gras and black truffle, served with wild mushrooms sauce.

• Cote D'agneau Aux HerbesUS$27.00

  grilled new zealand rack of lamb dusted with herb de provence served au jus.

• Filet De Boeuf Au BleuUS$34.00

  grilled 8 oz beef tenderloin filet served with a fourme dambert blue cheese sauce.

• Canard ConfitUS$28.00

  two ducks legs confit in our kitchen drizzled with port balsamic reduction sauce.

• Filet Mignon De Porc Sauce MoutardeUS$23.00

  pan seared berkshire pork tenderloin served with a creamy mustard sauce.

• Pave D'elan Sauce Au PoivreUS$29.00

  pan seared elk tenderloin encrusted with black pepper, flambeed with courvoisier cognac and a creamy sauce.

Desserts

• Creme BruleeUS$6.00

  duo creme brulee one flavored with tahitian vanilla bean and the other with chocolate and sechuan pepper.

• Profiteroles Au ChocolatUS$7.00

  puff pastry with vanilla ice creamdrizzled with dark chocolate sauce

• Tarte TatinUS$7.00

  caramelized upside-down granny smithapple tart with homemade vanilla ice cream

• Mousse Au ChocolatUS$6.00

  72 % dark chocolate mousse topped with warm chocolate sauce

• Crepe SuzetteUS$6.00

  warm crepe with a orange and grand marnier sauce topped with homemade vanilla ice cream

• Souffle Au ChocolatUS$8.50

  made to order warm chocolate souffle with its red fruit coulis and vanilla ice cream

• Sorbet Du JourUS$7.00

  homemade sorbet paired with liquor and a fan wafer

• Flight Of Grand MarnierUS$28.00

  enjoy 3 one ounce pours of the grand marnier collection