Cafe Menu - Small Plates
- Caille Flambe Sur un Marmelade du Fig et Bacon $14.00
  
  Pan seared quail, fig and bacon marmalade, toasted pine nuts finished with basil oil
- Coquilles Saint Jacques d'Ete $12.00
  
  Grilled diver scallops, tomato water, cilantro and plum gelee, crispy fried leeks
- Crabe a Carapace Molle Sautee, Salade de Concombre et Aneth $10.00
  
  Sauteed soft shell crab, roasted garlic and herb vinaigrette, fresh cucumber, dill and radish sla
- Frire Les Cuisses de Grenouilles Tempura $9.00
  
  Tempura fried frog legs, blistered cherry tomato and wild mushroom confit, caramelized chipolini onion puree
- Peches Grillees Farcies au Fromage de Chevre et de Saucisses $9.00
  
  Grilled peach stuffed with chevre goat cheese and chorizo sausage, atop a bed of greens drizzled with peach balsami
- Croquettes de Torrefie Mais Doux et Jumbo Crab $12.00
  
  Roasted sweet corn and jumbo lump crab fritters, black garlic, tarragon and brown butter purée, pickled summer vegetables

Cafe Menu - Soups, Potages & Salads
- Bisque a l'Homard Avec Les Truffles $13.00
  
  Bisque of langoustine lobster in a savory velvet, scented with herbs, cognac & cream, truffle oil, & creme fraïche & pastry star
- Gaspacho du Pasteque et Tomates $9.00
  
  Watermelon and heirloom tomato gazpacho
- Legumes du Saison en Pennsylvania Garnis $8.00
  
  Organic select greens of the season offered with a cucumber and roasted pepper vinaigrette, balsamic vinaigrette or caramelized peach vinaigrette
- Salade Aux Epinards, Tomates et Mais Grillee $10.00
  
  Organic baby spinach, heirloom tomato, grilled sweet corn, radish, bacon dusted with corn powder, truffle salt tossed with cucumber and roasted pepper vinaigrette
- Salade au Melon de l'Ete $12.00
  
  Organic spring mixed greens, blueberries, feta cheese, summer melon, pistachio, with caramelized peach vinaigrette

Cafe Menu - Large Plates
- Le Plat Signature du Chef de Cuisine $49.00
  
  Char-broiled filet mignon, seared lobster, wild mushrooms & a red zinfandel reduction
- Crevettes Sautees et Chambre Pates Faites $48.00
  
  Sauteed shrimp, house made pasta, tomatillo, tomato and pablano infused alfredo, garnished with fresh shaved parmesan cheese
- Coquilles Saint Jacques Aux Legumes d'Ete et Champignons Poches $36.00
  
  Pan seared diver scallops, roasted sweet corn, basil and summer squash salsa, butter poached chanterelle mushrooms, finished with bonfire smoked sea salt
- Veau Grille a la Pancetta Croustillantes $49.00
  
  Grilled veal tenderloin, zucchini basil pistou, sautéed rainbow swiss chard, crispy pancetta
- Canard Saute Aux Figues et Gingembres $36.00
  
  Pan roasted duck breast, black mission fig and sweet ginger compote, riesling nectarine glaze
- Carre d'Agneau Grillee Servi Sur Ratatouille $42.00
  
  Grilled australian rack of lamb, curried ratatouille, coconut pineapple sage foam
- Crabe a Carapace Molle Sautee, Salade de Roquette, Caper et Citron Vert $39.00
  
  Pan seared soft shell crabs, arugula, caper, lime salad drizzled with tarragon bacon infused white balsamic
- Le Programme Viable de Poisson

Cafe Menu - Dessert's
- Melanges Des Desserts $10.00
  
  Chefs confections and elegant treats
- Cafe ou the $3.00
  
  Served with specialty sugar selection
- Cafe Presse Petite $3.00+

Appetizers ? Les Premiers Plats
- Crevettes Grillees Couche Sur Sel de Mer et Romarin $11.00
  
  Jumbo shrimp grilled atop a bed of sea salt and rosemary; served with sauteed spinach, fish sauce, and jalapeno peppers. Finished with a parmesan smoked bacon aioli
- Confit de Canard Ravioli, Beterave et Echalote Puree $12.00
  
  Duck confit ravioli, charred beet and roasted shallot puree, smoked oregon blue cheese, toasted walnut oil
- Coquilles Saint Jacques a la Poele, Beurre Noisette au Chou-Fleur $12.00
  
  Pan seared diver scallops with a brown butter cauliflower emulsion. Crispy pancetta and pomegranate molasses
- Poire Pochee en Champagne Etouffee $9.00
  
  Champagne poached pear stuffed with a dried cranberry honey creme fraiche. Finished with an orange ginger balsamic glaze
- Cote de Boeuf Sur Bellini de Patate et Potiron $12.00
  
  Braised beef short rib atop a sweet potato and pumpkin blini. Served with braising jus and white truffle oil

Les Salades
- Legumes du Saison en Pennsylvanie Garnis $8.00
  
  Organic select greens of the season. Myer lemon & mint vinaigrette, prickly pear & white balsamic reduction or creamy herbs de provence
- Salade de Beterave Roti et Fenouïl, Vinaigrette de Citron et Menthe $11.00
  
  Roasted beet and baby fennel salad with ricotta salata, sweet and spicy walnuts and a myer lemon & mint vinaigrette
- Salade Aux Lentilles et Pommes, Poulet, Fenouïl, Saucisse $12.00
  
  Warm lentil and apple salad with chicken, fennel & apple sausage and a prickly pear & white balsamic reduction

Potages et Soupes
- Bisque a l'Homard Avec Les Truffles $13.00
  
  Bisque of langoustine lobster in a savory velvet, scented with herbs, cognac & cream truffle oil, & creme fraiche & pastry star
- Bisque a Courge Musquee $9.00
  
  Roasted butternut squash bisque finished with a maple and carrot mascarpone, pumpkin seeds and crispy sage
- Soupe du Soir

Entree's - Les Plats Principaux
- Le Plat Signature du Chef de Cuisine $49.00
  
  Char-broiled filet mignon, seared lobster, wild mushrooms & a red zinfandel reduction
- Filet de Venaison au Cafe et Grenade $49.00
  
  Huckleberry coffee and pomegranate crusted venison tenderloin served with a chocolate, sweet chili & rosemary glaze
- Risotto al'Homard et Crevettes, Bechamel et Caviar $48.00
  
  Lobster and shrimp risotto with a caramelized fennel and cognac bechamel. Finished with dried caviar
- Bifteck Grilleau Poivre Chasseur $40.00
  
  Grilled beef hanger steak au poivre pepper crusted with braised wild mushrooms and an apple cider thyme reduction
- Coquilles Saint Jacques Aux Nouilles de Concombre $38.00
  
  Beet dusted diver scallops served over cucumber noodles and finished with a smoked trout, roasted garlic and dill cream
- Veau Grille Pommes Frites $49.00
  
  Grilled 14 oz. veal porterhouse with pomme frittes and a black garlic and dried porcini mushroom aioli
- Canard Saute Aux Poireaux, Tomates Sechees, Raisins Secs $36.00
  
  Pan seared duck breast with creamed leeks and a sundried tomato & golden raisin gremolata
- Jarret d'Agneau Braise $42.00
  
  Braised lamb shank with creamy chevre white polenta and petite syrah demi-glace
- Le Programme Viable de Poisson

Fin
- Melanges de Dessert $10.00
  
  Chef's confections and elegant treat
- Cafe ou the $10.00
  
  Served with specialty sugar selection
- Cafe Presse $3.75+

Breakfast Menu
- Kashi Cereals
  
  Gourmet cold cereal
- Omelettes
  
  Choose any or all ingredients: onions, cheese, roasted, peppers, mushrooms, ham, tomatoes, spinach
- Natural Oatmeal
  
  Served with dried fruit, nuts & warm milk
- Buttery White Bread French Toast, Homemade Malted Waffles or Pancakes
  
  Served with pure pa maple syrup
- Le Chateau
  
  Grilled croissant topped with two scrambled eggs, fluffed with goat cheese
- Eggs Benedict
  
  Poached eggs with your choice of canadian bacon or sauteed spinach. Served open-faced on a toasted english muffin and topped with sherry hollandaise sauce
- Poached Eggs Acadia
  
  Two poached eggs on a toasted english muffin, topped with a spicy creole sauce
- Omelette Florentine
  
  A two-egg omelette filled with sauteed spinach and roasted red peppers
- The Healthy Riser
  
  Two poached eggs served with an arugula salad dressed with olive oil & lemon
- Eggs Any Style

Menu for The French Manor provided by Allmenus.com

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