Cafe Des Amis - Full Menu

soup of the day.

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

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

homemade sorbet paired with liquor and a fan wafer

puff pastry with vanilla ice creamdrizzled with dark chocolate sauce

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

72 dark chocolate mousse topped with warm chocolate sauce

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

enjoy 3 one ounce pours of the grand marnier collection

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

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

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

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

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

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

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

an assortment of four imported cheeses with fresh fruit.

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

frogs legs sauteed in a herb butter and white wine sauce

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

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

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

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

grilled atlantic salmon with citrus beurre blanc sauce.

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

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

baked halibut in a saffron and orange creme fraiche sauce.

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

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

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

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