The Grand Cafe Menu

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With Roasted Garlic French Baguette

Lightly Smoked Over Alderwood Chips with Capers, Onions and Basil Oil and Toast Points

Horseradish Cocktail Sauce and Mignonette Vinaigrette

With Wasabi Pickled Ginger Seaweed Salad and Fried Wonton Skins

Sweet Peppers, Cherry Tomato, Capers, Homemade Pomodoro Sauce

Apple Risotto with Red Wine Demi Glaze

Horseradish Cocktail Sauce

Bearnaise Sauce

Thai Basil-Garlic Butter and a Crispy Scallion Crouton

Over Soba Noodles, with Roasted Peanut Mint Dressing

Shallots and White Wine Reduction

Saffron Beurre Blanc

With Vegetable Stir Fried Rice

With Daikon Radish Salad

Herb Crouton, Gruyere Cheese, Crispy Onion Straws

Mixed Greens, Bacon Bits, Celery, Swiss, Cheddar Cheese, Tomato, Julienne of Turkey and Ham, Hard Boiled Egg, Champagne Vinaigrette

Fingerling Potato, Green Beans, Tomato, Black Olives, Anchovy Filet in a Basil Vinaigrette

Oven Roasted Brie On Home Made Pecan Bread with Mesclun-Ice Berg Mix, Tomato, Cucumber and a Champagne-Grape Vinaigrette

Marinated Plum Tomato, Grated Roquefort Cheese Crumbled Bacon and a Whole Grain Mustard Dressing

With Baby Arugula, Lime Vinaigrette, Candied Walnuts, Orange Reduction

Romaine Lettuce, Imported Parmesan, Seasoned Croutons and Parmesan Shavings

Seasonal Greens with Tomato, Seasonal Vegetables, Heart Of Palm and a Raspberry Vinaigrette

Caramelized Onions, Red Peppers, New Jersey Cheddar

Thin Slices of Corned Beef, Swiss Cheese, Sauerkraut, Thousand Island Dressing on Rye

Served on Toasted White Bread or Whole Wheat, Mayonnaise, Lettuce, Tomato, Crispy Bacon

Lettuce, Tomato, Onion, Fresh Mozzarella, Roasted Peppers on Brioche Roll

With Lump Crab Meat, Jasmine Rice and Thai Basil Beurre Blanc

Soft Noodles, Julienne of Vegetables, Ginger-Seaweed Wasabi with Kamada Reduction

Shrimp, Bay Scallops, Green Peas, Concaise Onion, Garlic, Thai Basil and Tomato Ragout

On Half Shell Scallion Bacon Beurre Blanc

With Vegetable Stir Fried Rice, Sweet and Sour Sauce

Over Angel Hair Pasta, Mozzarella Cheese, Pomodoro Sauce

Potato Puree, Fresh Vegetables, Caper White Wine Lemon Parsley Sauce

Brioche Roll, Sliced Red Onion, Pickles, Lettuce-Tomato Salad and Home made Pommes Frites (Cheese on Request)

Traditional Garniture and Warm Pumpernickel Toast Points

With New Peas and Onions, Idaho Mash, Crispy Bacon and a Red Wine Demi Glaze

French Green Beans and Steak Fries

Poached Egg

Studded with Carrots, Peas, Pearl Onions

Traditional Garniture and Warm Pumpernickel Toast Points

A Horseradish Cocktail Sauce and Mignonette Vinaigrette

With Vegetable Stir Fried Rice

Lightly Smoked Over Alderwood Chips With Capers, Onions And Basil Oil Served With Toast Points

Thai Basil-Garlic Butter and a Crispy Scallion Crouton

With Roasted Garlic French Baguette

With Wasabi Pickled Ginger Seaweed Salad and Fried Wonton Skins

Horseradish Cocktail Sauce

Shaved Red Onion, Bleu Cheese, Extra Virgin Olive Oil

Marinated Plum Tomato, Grated Roquefort Cheese, Crumbled Bacon and a Whole Grain Mustard Dressing

With Roquefort Cheese, Basil Plum Tomato, Blue Cheese Dressing

Seasonal Greens With Tomato, Seasonal Vegetables, Heart Of Palm and a Raspberry Vinaigrette

Oven Roasted Brie On Home Made Pecan Bread, Served with Mesclun Mix, Tomato, Cucumber and a Champagne Grape Vinaigrette

Baby Arugula, Lime Vinaigrette, Candied Walnuts, Orange Reduction

Romaine Lettuce, Imported Parmesan, Seasoned Croutons and Parmesan Shavings

Herb Crouton, Gruyere Cheese, Crispy Onion Straws

Bearnaise Sauce

Over Soba Noodles, with Roasted Peanut Mint Dressing

Shallots and White Wine Reduction

Sweet Peppers, Cherry Tomato, Capers, Homemade Pomodoro Sauce

Saffron Beurre Blanc

Apple Risotto with Red Wine Demi Glaze

With Vegetable Stir Fried Rice

On Half Shell Scallion Bacon Beurre Blanc

With Daikon Radish Salad

Soba Noodles, Julienne of Vegetables, Ginger-Seaweed and Wasabi with a Kamada Dashi Reduction

With Lump Crab Meat, Jasmine Rice and Thai Basil Beurre Blanc

Sweet Potato Puree, Bacon Brussels Sprouts, Ginger-Seaweed and Wasabi with a Kamada Dashi Reduction Whole Grain Mustard Demi Glaze

With Celery Root Potato Puree, Bearnaise Sauce

Chestnut Puree, Sticky Rice, Sauteed Spinach, Hosin Demi Glaze

Sauteed Spinach, Brioche Stuffing, Lemon Plum Sauce

Over Angel Hair Pasta, Mozzarella Cheese, Pomodoro Sauce

With New Peas and Onions, Idaho Mash, Crispy Bacon and a Red Wine Demi Glaze

Brioche Roll, Sliced Red Onion, Pickles, Lettuce-Tomato Salad, and Homemade Pommes Frites (Cheese on Request)

Shrimp, Bay Scallops, Green Peas, Tomato Ragout, Onion, Garlic, Thai Basil

With Garden Vegetables in a Fresh Roasted Tomato Basil Broth