Cafe Maison Menu

Brussel Sprouts and Blue Cheese

roasted pear, chilled marinated brussel sprouts, caramelized walnuts, and blue cheese crumbles.

European Field Greens and Crisp Vegetables

field greens served with red pepper, red onion, cucumber, and tomato. maison's rice wine vinaigrette.

Maison's Rice Wine Vinaigrette.

Warm Goat Cheese

arugula and field greens topped with hazelnut encrusted warm goat cheese. red burgundy vinaigrette.

Maison's Mozzarella

field greens tossed with shiitakes, caramelized shallots, basil and mozzarella. balsamic vinaigrette.

Seafood Ceviche

fresh seafood with tomato, onion and cilantro, marinated in lime juice. served with field greens.

Beef Tenderloin

bacon wrapped 6 oz black pepper encrusted boeuf tenderloin, stuffed with blue cheese.

Tres Mushroom Napoleon

goat cheese, caramelized onion, spinach, and roasted garlic polenta in puff pastry.

Chicken Cordon Blue

freshly prepared sauteed breaded chicken breast stuffed with canadian bacon and gruyere cheese. chef's vegetables.

Dijon Pork Chop

roasted 8 oz. pork chop served with a green peppercorn dijon sauce and pickled white onions. chef's vegetables.

Spanish Paella

saffron cous cous, chorizo, garlic, herbs, tomatoes with shrimp, mussels, and fish.

Boeuf Bourguignon

sirloin tips braised in red wine with carrots, mushrooms, onions, and potatoes.

Duck Breast

served with gnocchi and duck mushroom jus. chef's vegetables.

Caramelized Sea Scallops

sea scallops caramelized in olive oil and butter. served with truffle scented polenta.

Thyme Cabernet Sauce.

chef's vegetables.

Brie Cheese Strudel

brie cheese strudel with crawfish and crab served with a chili-tarragon beurre blanc

Blue Cheese Savory Tarte

with apricot and cranberry compote a fabulous combination of parmesan, blue, and cream cheeses served with an apricot cranberry compote, red grapes and sliced green apples.

Carpaccio of Boeuf

thinly shaved beef tenderloin, dressed with truffle oil, capers, pecorino romano and dijon mustard.

Maison French Country Pate

a mixture of veal, pork, and ham with black olive, almonds, and brandy. Served with warm cream brie cheese, stone mustard, cornichons, and fresh red onion.

Prince Edward Island Mussels

fresh mussels steamed with white wine, lemon, garlic, and herbs.

Hudson Valley Foie Gras

hot honey and maple laquered, served with baked apple sauce and toasted cinnamon brioche.