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Hash browns or grits, bacon or apple sausage, wheat toast.
Egg whites, spinach, onion, peppers and diced sausage.
Brown sugar, golden raisins, dried cranberries and candied walnuts.
Smoked salmon, scrambled eggs, miniature pancakes, cream cheese and chives.
2 eggs any style, french toast, bacon or sausage and side fresh fruit.
French toast with fruit salad and maple syrup.
Served with fresh fruit and granola.
Bibb lettuce and leek vinaigrette.
Free range, Carmelized onions and goat cheese.
Dozen PEI mussels served in garlic wine broth and crispy frites.
Jumbo tiger shrimp, chilled watercress and citrus vinaigrette.
Little neck clams, crushed breadcrumb, thick bacon and oven roasted.
Provencal spread of olives, capers, garlic, baguette and erudite.
Lightly battered and spicy aoili
Served with tortilla chips, pico de gallo and citrus dressing.
Lightly breaded jumbo shrimp served with wasabi and soy sauce.
1 dozen black mussels served in a garlic white wine butter.
3 BLT sliders with lightly fried tomato, Applewood bacon, goat cheese and sriracha mayo.
White and red beets, goat cheese and chilled asparagus with a citrus vinaigrette.
Lightly fried and served with tartar sauce.
Bistro Caesar egg-less homemade Caesar dressing, topped with herbed croutons, fresh shaved Parmesan.
Spinach, fresh strawberries, feta, granola and raspberry vinaigrette.
Fresh ahi tuna, sauteed potatoes, onions, green beans and olives over romaine.
Served with minced shallots, chives, fresh parsley and a citrus vinaigrette.
Confit tuna, red bliss potatoes and green beans.
Jumbo tiger shrimp, avocado, bibb, watercress and citrus vinaigrette.
Chilled romaine and house made Caesar.
Bibb and watercress lettuce, haricots vets, radishes and citrus vinaigrette.
Warm red and yellow beets, frisee, warm goat cheese and warm Parmesan dressing.
Pico de gailo and citrus vinaigrette.
Leafy kale, blueberries, strawberries, blackberries, feta, almonds and yogurt poppy seed dressing.
New York strip and pommes frites.
Australian lamb shank, red wine au jus, haricots verts, buttered pommes puree.
Crispy kale, lemon and white rice.
Spice rubbed, oven roasted, pommes puree and garlic spinach.
Leek puree, rosemary and leafy kale.
Drunken tomato, olive oil and pommes puree.
8 oz. center cut-grass fed filet, pommes puree and haricots verts.
Lemon pepper, leek sauce, pommes puree and garlic spinach.
Garlic, white wine, butter and mixed vegetables.
Creamy chipotle, colossal shrimp, linguini, roasted red pepper and tomato.
8 oz. fresh Atlantic salmon encrusted with crushed almonds, parsley, and shaved lemon peel. Served with sauteed broccoli, leek sauce and brown rice.
8 oz. bone in pork chop, oven roasted, served with brussel sprouts, rice and a sweet mustard sauce.
Slow roasted, served with garlic mashed potatoes, home-style gravy, and sauteed spinach.
Mussels, scallops, and shrimp sauteed in garlic, white wine and butter. Served atop a bed of linguini.
Pan seared duck breast, served with a gran mariner orange reduction, brown rice and broccoli.
4 grilled jumbo shrimp with a ginger julienne carrot reduction. Served with rice and asparagus.
Served with au gratin potatoes, sauteed spinach and au poivre sauce.
Fresh caught sole sauteed in lemon and butter. Served with rice and Brussels sprouts.
Mozzarella, mixed vegetables, chopped tomato and basil tossed in house made marinara.
1/2 lb. cab patty, topped with Swiss cheese, coleslaw, thousand Island dressing and pommes frites.
Shallots, capers and topped with caramelized onions and goat cheese. Served with sweet potato fries.
Applewood bacon, chipotle mayo, roasted rye and pommes frites.
Lightly fried green tomatoes, Applewood smoked bacon and bibb lettuce. Served with a spicy remoulade on toasted white bread.
Fresh grilled chicken, Applewood bacon, avocado, chipolte mayo and pepperjack cheese.
Fresh basil, spinach, balsamic peppers, avocado and mozzarella served on a toasted marble rye.
Provolone, applewood bacon, bourbon peppercorn mustard and pommes frites.
Diced cherry tomato, mozzarella, Applewood bacon, basil drizzled with balsamic reduction and truffle oil.
Diced tomato, onion, peppers, mozzarella, mushrooms, topped with fresh spinach and citrus vinaigrette.
Diced chicken, onion, tomato, goat cheese, peppers, arugula and balsamic glaze.
Menu for Cafe Soleil provided by Allmenus.com
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