Cafe Normandie Restaurant Menu

Rich beef broth, crouton and Swiss cheese

Country Pork Pate with French gherkins and Dijon Mustard with a piece of bread

Medley French cheese and charcuterie board with French gherkins and Dijon mustard - bread and butter

Chef's Terrine of Duck Foie Gras Torchon Homemade spreadable Duck Liver cold terrine Served with chutney & French brioche

Sliced beets & fresh goat cheese on spring mix, red onion, cherry tomatoes Dijon vinaigrette Topping : truffle honey & sliced almonds,

Prosciutto, fresh goat cheese, spring mix, red onion, cherry tomatoes. Topping : Dijon vinaigrette, Chef's pesto sauce and walnuts

Two - Seasoned fresh goat cheese baked on toast, topped with truffle honey, spring mix, red onion, cherry tomatoes, croutons. Dijon vinaigrette

Heart of palm laid on spring mix, red onion, cherry tomatoes. Dijon vinaigrette

Bacon & blue cheese crumble, spring mix, red onion, cherry tomatoes. Dijon vinaigrette

Grilled shrimp, smoked salmon & heart of palm laid on spring mix, red onion, cherry tomatoes. Topped with Parisian cream Dijon vinaigrette

Smoked salmon, blinis, Parisian cream, cucumbers and capers laid on spring mix, red onion, cherry tomatoes. Dijon vinaigrette

Mix greens, red onion, cherry tomatoes, cucumbers, croutons Side : Dijon Vinaigrette

Cafe Normandie's classic, roasted half chicken Side : Dijon mustard dip sauce, Au gratin potatoes, sautéed veggies

Glazed Black Angus beef stew, slowly cooked in traditional red wine sauce with carrot and onion. Side : Au gratin potatoes, sautéed veggies

Pan seared butterfly Branzino, covered with sauce Vierge (olive oil, shallot, tomato, cucumber, capers, lemon, parsley) Side Saffron rice, sautéed veggies

Chicken breast & mushroom-cognac cream sauce Normandie style Baked with Swiss cheese & bread crumbs Side : Au gratin potatoes, sautéed veggies

Shrimp & Sea scallops in champagne & leek cream sauce, Baked with Swiss cheese & bread crumbs Side saffron rice, sautéed veggies

Roasted half duck with traditional orange sauce Side : Au gratin potatoes, sautéed veggies

CARRÉ D'AGNEAU - croute d'herbes (4) Roasted rack of lamb finished with Provençal herbs butter crust, Rosemary demi-glace sauce Side : Au gratin potatoes, sautéed veggies

Grilled Red Snapper fillet covered with champagne, carrot, leek cream sauce Side : saffron rice, sautéed veggies

Spring mix, cherry tomatoes, red onion Side of Dijon dressing