French Roast Cafe menu

Toast

white, pumpernickel, wheat, or rye

Cafe Potatoes

Pasta Salad

Bagel

English Muffin

Muffins

Bacon Ham or Sausage

Corned Beef Hash

Hot Oatmeal with Fruit

Vietnaminse Chicken Egg Drop Soup

Bisque

Fruit Filled Crepes

three fruit filled crepes prepared in this finest European tradition, topped with powdered sugar. Your choice of apple, strawberry, peach, or raspberry.

Cream Cheese Crepes

three crepes filled with cream cheese and topped with our raspberry sauce.

Quiche

a delicate blend, made from scratch and seasoned to perfection. Served with a side of fresh fruit. Your choice of broccoil and cheese ham and bacon seafood cafe filled with roasted potatoes, sausage,

Turkey Dijon Crepes

three crepes filled with sliced Turkey, Swiss cheese, and asparagus, covered with our dijon sauce.

Ham Dijon Crepes

three crepes filled with sliced haut, Swiss cheese and asparagus, covered with our Dijon sauce.

Soup of the Day

fresh Chef's daily soup

Shrimp Bisque

shrimp in a delicate cream sauce, flavored with white wine and Spanish sherry

Baked French Onion Soup

a crock of piping hot soup baked golden brown with Swiss and grayere cheeses

Flan Caramel

homemade custard baked with melted brown sugar. Served with whipped fresh cream and fruit

Original Key Lime Pie

Tiramisn Layer Cake

yellow layers soaked in kahula liqueur and filled with marscapone cheese then dusted with cocoa and real whipped cream

24K Carrot Cake

made with California carrots, pineapple nuts and real cream cheese filling

German Chocolate

chocolate layers filled and covered wth caramel, coconut icing

Crepes a la Grand Marnier

flambeed with a brandy and grand marnier sauce

Bananas Foster

prepared tableside with bananas, brown sugar, butter, banana liquer, rum, brandy, ice cream and whipped cream

Victnamese spring Rolls

simply irresible (3)

Shrimp Cocktail

large guff shrimp and cocktail sauce

Scallops Marbella

scallops baked in a shrimp and lobster sauce with scallions, red pepper, mushrooms and wine

Escargots Cafe

prepared cafe style in a light garlic butter

Baked Brie in Puff Pastry

accampanied with a raspberry compote and honey toasted almonds

Smoke Salmon Rossettes

pressed with seasoned gourmet lettuce served with cream cheese and toast points

Traditional Caesar Salad

crisp Romaine, croutons, tomato, anchovies oarnesab cgeesem abd creant Caesar dressing

Tropical Fruit Salad

tender spring mix tossed with mandarin begments, pineapples, raisins, toasted almonds, berries and coconut

French Roast Cale Salad

lettuce artichokes tomato hearts of palm asparagus and hard bolled egg served with vinaigrette dressing

Spinach Salad

fresh clipped baby spinach

Fettucim Allredo

Vegetarian Pasta Rotini

Tri color rotini pasta tossed in a garlic oil with mushrooms, tomatoes, artichokes, and asparagus finished with parmesan cheese

Pasta Primavera

same as alfredo but served with tossed fresh sauteed vegetables in season

Chicken Dijon

boneless breast of chicken sauteed in butter mushrooms scallions, wine and a creamy dijon mustard sauce

Chicken Champignon

sauteed chicken breast with mushrooms artichokes and a rosemary demi glaze sauce

Chicken Veronique

tender chicken breast sauteed and irish with seedless grapes, toasted almonds, and a champagne cream sauce

Duck Confit

roast half of duck, baked slowly then aged in its own juice. Served with a rich orange. Grand marnier sauce

Breast of Duck Chambord

selected tender breast of duck roasted crisp, served with a raspberry and chambord sauce

Prime Rib

oven roasted prime rib, slowly cooked to tender perfection and accompanied with a veal au jus.

New Your Strip Steak

tenderloin 12 oz. steak, grilled to order, then topped with peppercorn brandy sauce

Lamb Aragon

lamb shank baked slowly in a red wine sauce with rosemary potatoes, carrots, celery and a touch of spanish brandy

Filet Mignon

aged tenderloin of beef chanbroiled to your order

Tournados of Beef Rossini

medalions of beef tenderloin, sauteed and served topped with French pate and a rich brandy sauce

Rack of Lamb

roasted slowly with peppers and rosemary, encrusted in grain mustard and served with rosemary sauce

Steak Diane

as served in Europe tableside. Flambe tenderloin of beef, mushrooms, wine, shallots and demi-glace sauce

Steak Au Poivie

center cut of beef tenderloin, prepared tableside with peppercorns, butter and finished in a French cognac brandy sauce

Perch Tropical

baked perch filled with caribbean spices garnish with an Island rum and banana beurre blanc

Sesame Encrusted Salmon

pan seared Salmon with sesame seeds topped with hoison and wasabi sauces

Shrimp Dijon Capri

shrimp baked in butter with wine, shallots, fresh tomatoes capers, pimentos cream and dijon mustard

Scallops Anstria with Heart of Artichokes

large scallops, broiled and served over a bed of artichokes and topped with a light garlic marsazzela cheese and marsala sauce

Snapper Provencale

sauteed in butter, white wine, garlic, shallots, fresh lemon, red pimentos, fresh cream

Grouper Costa Vasca

sauteed then baked in a delicate shrimp sauce wth wine, green and red peppers, a touch of chili spice, garlic, saffron, clams and topped with large shrimp

Veal Marsala

medallions of veal, sauteed in butter, mushrooms, scallions in a rich marsala wine sauce

Veal Piccata

sauteed medallions of veal in butter, lemon, parsley and capers

Veal Oscar

the original, medallions of veal sauteed in butter, then topped with bearnaise sauce. Covered with a large shrimp, crab meat and asparagus spears