Cafe Provence menu

Marcona Almonds Sel gris

Pickled Vegetables

Seasonal Vegetables

Marinated Mixed Olives

Herbes de provence

Dates,

Blue cheese bacon filled

All four above

Soupe du Jour

Chef daniels daily soup selection

Soupe al Oignon

Onion soup, crouton, bacon and gruyere in beef broth

Gratin de Pomme de Terre

Daniels potato gratin

Haricot Vert

French beans in butter

Raddichio

Braised raddichio and apples with balsamic vinegar

Chou Frise au Bechamel

Creamed kale with or without bacon

Blue - Fourme d Ambert

From avergne, the legend says that fourme d ambert was already made at the time of the druids and the gauls creamy blue cheese with a deoicate fruity flavor and mushroom, overtones with honey

Goat - Bucheron

Made from pure goats milk. A native of the loire valley in france. Soft, creamy center and middly tangy, With kumquat jam

Cow- Saint Andre

Made from 75% milk-fat, triple creme cows milk french cheese in a powdery white, bloomy skin of mold. Soft buttery texture, tangy edible rind, and tastes like an intense version of brie. Traditionall

Salade Caesar

Romaine, anchovy, croutons, parmesan and caesar dressing Add Chicken $5.00. Add salmon $7.00

Lendive au Bleu

Belgin endive, apple, walnut, blue cheese dressing

Salade de Chevre Chaud

Warm goat cheese, assorted spring lettuces, tomato, concassee, and dijon vinaigrette

La Salade de Poulet auy Curry

Curry Chicken salad, grapes, coconut, celery, walnut, mixed greens

Salade Nicoise

Mixed greens, preserved tuna, haricot vert, olives, tomato, hardboiled egg, yukon potato and vinaigrette

Moules Marinieres

Prince edward island blur mussels in white wine and onion

Les Petits Tomate Farcis

Warm Compari tomatoes stuffed with boursin cheese, served with basil pesto, and field greens

Les Escargots de bourgone

Burgundy snails smothered in garlic and parsley butter

Saumon Fume

Smoked salmon roulade filled with salmon rillette served with cucumber and dill relish, salmon caviar

Grepe au poulet

Crepe filled with organic chicken and mushrooms served with farro risotto, haricot vert, and tarragon cream sauce

Quiche Lorraine

Ham, jambon de paris, onion, gruyere cheese and bacon quiche, haricot vert, carrot

Escalopes de Veau aux Capres

Pan seared veal scaloppini, lemon butter caper sauce, tournee potato, haricot vert, carrot

Daube Provencale

Classic provence braised beef stew with carrots, onions and potatoes in a rich beef abd red wine sauce

Tarte Florentine

Spinach and sharp cheddar quiche, arugula salad, walnut, kumquat confit

Les Legumes du Jardin

Carrot, haricot vert, asparagus, boursin, spinach and beets wrapped in zucchini with beet reduction with a goat cheese white truffle flan

Saumon a Loseille

Pan seared salmon filet, sorrel butter, grilled spring vegetables, boursin, polenta, lemon beurre blanc

Coquille Saint Jacques

Pan seared diver scallops, with mustard mushroom cream sauce, shallots, yukon potato, haricot vert, carrot

Le Fletan Barigoule

Alaskan halibut, artichokes, ham onion, baby carrot, and tournee potato in white with artichoke broth