Citrus Cafe menu

Plate Du Jour

Chef's daily selection

Fish and Chips

trocadero's version of this traditional european plate, breaded 'catch of the day' fillet, served with french and coleslaw, inquire about the daily catch!

Penne Melanzana

penne pasta tossed with grilled eggplant, kalamata olives, and a light herb tomato sauce with a touch of french basil.

Wasabi Pea Encrusted Salmon

pan seared salmon encrusted in roasted wasabi peas, served over an asian vegetables stir fry in an aromatic broth with hints of tamari.

Pan Roasted Chicken in Tequila Lime Glaze

pan roasted chicken breast in tequila lime glaze served with chipotle chile laced mashed potatoes and wilted spinach.

Grilled Pork Chop

grilled tender pork chop with pesto mashed potatoes and a selection of julienne seasonal vegetables

Blackened Tuna Steak

pan seared blackened tuna steak served with creole bisque, jalapeno polenta and chef selected vegetables

Steak Frites

pan seared beef tenderloin in natural jus with the traditional pommes frites and petite bistro salad.

Country Toast

Seasoned Potatoes

One Egg

Croissant

Smoked Bacon

Bistro Style Ale-Poached Sausage

Warm Smoked Ham

Muffins

banana walnut, chocolate chunk, blueberry, bran

Cinnamon Roll

freshly baked from wildflour bakery

Chocolate Croissant

baked daily in our kitchen

Baguette with Jam

a baguette with your choice of raspberry, wild fruit, strawberry, apricot preserves or orange marmalade.

Two Eggs

prepared your way

Fromage Omelet

three egg omelet folded with our favorite, cheese.

Provolone Omelet

three egg omelet with grilled seasonal vegetables and topped with basil garlic aioli

Eggs Benedict

poached egg, smoked ham, cajun spiced artichoke hearts on a toasted english muffin and smothered in our homemade hollandaise sauce.

Michelangelo Frittata

smoked bacon and diced caramelized tomato frittata topped with thin slices of avocado and creme fraiche.

A La Florentine

toasted english muffin with witted spinach, oven roasted tomato and poached egg topped with homemade hollandaise.

Normandy Omelet

three egg omelet with laura chenel's chevre, thinly sliced smoked salmon and fresh diced tomato.

Steak and Eggs

two eggs prepared your way with a 4 oz tenderloin grilled medium rare, finished with maple compound butter.

Belgian Waffle

hot and fluffy with butter and maple syrup

Granola and Yogurt

toasted granola and vanilla yogurt topped with a blend of seasonal berries.

Fresh Fruit Plate

medley of seasonal fresh fruit

Belgian Waffle.

with fresh berries

Green Gazpacho

not your traditional gazpacho, a refreshing blend of green grapes, avocado, cucumber, bell peppers and mint, served chilled.

Soup Du jour

made fresh daily, always delicious, served with bread

Bistro Salad

mixture of greens, tomato, toasted walnuts, crumbled bleu cheese tossed with balsamic dressing.

Hummus Salad

a traditional greek hummus dip, served with cucumber, tomato, kalamata olives and warmed pita bread

Chicken Waldorf Salad

chilled pan grilled chicken breast, on a bed of romaine lettuce with granny smith apples, celery, and toasted walnuts, dressing in a refreshing lemon aioli.

Shrimp Ceviche Salad

poached shrimp in ceviche marinated with red bell pepper, cucumber and avocado served on romaine lettuce.

Salad Nicoise

grilled tuna prepared medium rare, red potatoes, green beans, hard boiled egg, nicoise olives, on top a bed of greens finished with a petite anchovy fillet and balsamic vinaigrette dressing.

Jambon

ficelle spread with french style butter, stacked with sliced smoked ham.

Grilled Chicken Salad

trocadero's chicken salad, arugula, with sliced tomato served on your choice of croissant or ficelle

Mr. Crock

served hot and cheesy! smoked ham topped with tomato slices and gruyere melted on a ficelle, we finish this with our bechamel sauce.

Brie, Tomato and Basil

belletoile brie melted on a ficelle, drizzled with olive oil and topped with fresh basil and tomato slices, toasted perfectly!

Grilled Vegetable Focaccia

grilled portobello mushroom, eggplant and red bell peppers served on a classic european focaccia, spread with sun-dried tomato tapenade.

Mrs. Crock

served hot and cheesy, just like her man, but we add fried eggs and serve it on a buttery croissant.

Falafel

spiced chickpea croquettes tucked inside whole wheat pita bread with sliced tomato and cucumber cucumber with a drizzle of our zesty lemon feta dressing.

Roast Beef Au Poivre

roast beef with melted crumbled bleu cheese and arugula finished with our au poivre sauce. served on a toasted ficelle.

Grilled Tuna

hot off the grill spiced rubbed tuna, prepared medium rare, we add roasted bell pepper, red onion, bibb lettuce and dijon mustard on a ficelle.

Spinach Gruyere Crepe

a warm savory crepe filled with sauteed spinach and gruyere cheese and finished with bechamel sauce.

Jambon Gruyere Crepe

smoked ham and melted gruyere cheese filled crepe

Ricotta Berry Crepe

a sweet crepe filled with fresh ricotta cheese and a melange of seasonal berries.

Mushroom Crepe

sauteed wild mushrooms and fresh crumbled bleu cheese wrapped in a crepe topped with brandy mushroom veloute

Spicy Artichoke Dip

trocadero's own and terrace favorite, served with warmed whole wheat pita bread.

Menage A Trois

french baguette with spreads - spicy cream cheese.

Fried Calamari

lightly breaded calamari tossed with fresh herbs, served with lemon feta dipping sauce.

Cafe Bruschetta

portobello mushroom and parmesan served on european foccacia bread with pesto and arugula.

Smoked Salmon Plate

thinly sliced salmon lox with baguette and cracker, served with all the fixins, red onion, cucumber, capers and herb cream cheese.

Mariner Mussels

steamed prince edward island mussels in a broth white wine and fresh herbs, served with herb croutons.

Baked Cheesecake

simple yet sophisticated, rich, creamy cheesecake served with classic accompaniments

Nono Crepe

yes yes! nutella mousse, white chocolate and toasted hazelnuts.

Flourless Espresso Chocolate Cake

a piece of joy and happiness

Raspberry Champagne Sabayon

layered fresh raspberries, champagne sabayon custard, and whiped cream, purely gratifying.

Single

one cheese selection

Plate

three cheeses selection

Patter

six cheeses selection

Hugo

country plate with coarse mustard, cornichons and sliced red onions, served with baguette and table crackers.

Balzac

pate armagnac with apples, caperberries and chutney, served with baguette and table crackers

Hemingway

country pate and laura chenel's chevre.

Cocteau

pate armagnac and belletoile brie.