Menus
The Café's menus are founded in our full events catering menu. In essence one can, per se, design one's own intimate fare. Through a process of choice, Abighail & Yosef will fulfill the exact culinary experience you would engage. Here is an array of different theme and motif inspired menu options. All optional menus come with artisan, ethnic breads and écoutrements.
Surf and Turf
Goat cheese and sun-dried tomato filled Roulade of Beef Tenderloin; Tournedo of Salmon seared with red wine, glazed shallots, whipped potato mousseline and butter roasted haricots verts.
Classic French
Entrée
Free-Range Chicken Supreme with Sauce Mousseline
Roast Loin of Lamb with Sauce Maltaise
Annette Potatoes
Tomate Farcis
Wild Mushroom and Chard Puddings
Salad
Salad of Field Greens and Herbs with Tomato Aspic and Brioche Croutons with Dijon-Pernod Vinaigrette
Soup
Soup Crécy - a soup of cauliflower and carrot garnished with croutons
Pheasant Consommé - A clear broth of roast pheasant with mousse filled profiteroles
Dessert
Mille-Feuille of Crémè Patissier and Seasonal Fruits accompanied by Sauce Coulis and Crémè Chantilly
Apple Tart Tatin
Italian
Salad
Panzanella
Salad Caprese with Buffalo Mozzarella, Cippolini Onions and Aged Balsamic
Soup
Beef Garbure
Pasta e Fagioli
Entrée
Veal Osso Bucco with Gremolata along Purée
Potatoes and Roasted Roots
Roast Cod with Barigoule Artichokes and Vegetables with Bucatini and Tomato Olive Ragôut
Dessert
Zabaglione and Hazelnut Cookies
Espresso Panna Cotta with Pizzelles and Pignoli Cookies
Spanish
Salad
Tapas
Montaditos: Truffled White Bean Salad and Cured Olives atop Barley Rusks with Mayonaisse Andalouse and Pepper Relish
Banderillas: Adobo Beef with Fried Potatoes
Fritos: Emparedados (sandwiches)
Salad of Frisée and Herbs with Bitter Orange Vinaigrette
Soup
Pozolé
Gazpacho
Entrée
Molé Chicken with Pumpkin Purses and Squashes Braised in Tomatoes
Vaca Frita with Plaintain Pone and Escabeche of Wild Mushrooms accompanied by Blistered Cherry Tomatoes and Charred Scallions
Dessert
Flan with Toasted Coconut and Sugared Violets and Cocoa Merengues
Gateau Basque with Stone Fruits
Southern
Soup
Senate Bean Soup
Vegetable Chili
Salad
Watercress Salad with Apples, Grapes and Green Goddess Vinaigrette
Entrée
Southern Fried Chicken Paillards with Corn Maque Choux and Mustard Greens with Persimmons and Pecans
Blackened Brook Trout, Whipped Potatoes with Farmer's Cheese and Succotash
Dessert
Orange Pound Cake Bavarois with Pecan Lace Tuiles
Strawberry Shortcake with Rose Scented Chantilly Cream
World Cuisine
Soup
Navarin (Lamb Stew)
Gazpacho
Salmon Miso Soup
Salad
Ceviché of Snapper and Bass
Tabbouleh with Assam Tea Scented Quail Breasts
Tamari Beef and Nori Salad with White Kimchi
Entrée
Tandoori Style Chicken with Basmati Rice Pilau
Curried Yogurt, Pickled Bitter Gourd and Pak Choi Cooked in Ghee
Ras El Hanout Rubbed Snapper Cooked in Almond Milk with Preserved Lemons and Chickpea Stuffed Injera
Blue Cheese Encrusted Filet Mignon atop Smashed new Potatoes and Glazed Baby Carrots with Tobacco Onions and Red Wine Jus
Dessert
Mango Kulfi
Millas Con Lêche
Paris-Brest
Vegetarian
Soup
Potage of Spelt and Vegetables Cream of Vegetable Soup
Salad
Field Greens and Herbs Pressed with Ratatouilel Vinaigrette Grilled Radicchio and Endive Salad with Pickled Squash Relish
Entrée
Grilled and Roasted Vegetable Tian upon a Purée of White Beans with Citrus and Herb Oils Braised Cabbage Roulade Atop Rice and Lentil Cakes with Sultanas with Tomato and Peanut Coulis topped with a Deep Fried Egg
Dessert
Blood Orange Tofu Panna Cotta Buckwheat Crêpe Soufflé with Brandied Cherries
Brunch I
Soup
Sweet corn and chicken chowder
Salad
Deep-Fried smelts with Straw Potatoes atop Mixed Field Greens drizzled with Lemon Aiöli
Entrée
Pain Perdü with Walnut Curd and Lemon-Cinnamon Maple Syrup
Braised Beef and Apple-Potato Hash with a Poached Egg and Sauce Tyrolienne
Green Peppercorn Chicken Croquettes with Sauce Soubise
Adobo Style Flank Steak over Macaire Potatoes
Belgian Waffles
Dessert
Fruited Vanilla Mousse with Sablé Cookies
Baked Apples and Pears en Gelée with Palmiers
Brunch II
Soup
Chicken Gumbo
Broccoli and Cheddar Potato Soup
Salad
Carrot and Sultana Salad
Ambrosia
Entrée
Chicken Fried Steak
Deep-Fried Whiting and Perch
Southern Fried Chicken with Onion Gravy
Fried Green Tomato Breakfast Strata (Fritatta)
Potato-Crusted Salmon with Green Apple Slaw
Cheddar Cheese Scrambled Eggs
Butter-Pecan Waffles
Creamy Country Grits
Hash-Browned Potatoes
Dessert
Pecan Tartlets
Sweet Potato Cheesecake
Strawberry Pound Cake
Buffet
Soup
Cream of English Pea with Mint and Bacon
Salad
Salad Vinaigrette with Chestnuts and Herbs
Frisée Salad with Lardons
Entrée
Stuffed Breast of Lamb with Braised Cabbage and Potatoes and Red Wine Glaze
Roasted Quail with Grapes and Walnuts and Dill Beurre Noisette
Stout Braised Short Ribs with Baby Vegetables and Pearl Onions
Roulades of Chicken Stuffed with Goat Cheese and Herbs and Roasted Pepper Beurre Fondüe
Potatoes Gratiné
Mousseline Potatoes Glazed Turnips and Rutabagas with Herbs
Mustard Greens Braised in Wine with Frizzled Cherry Tomatoes
Dessert
Vol-Au-Vent filled with Chocolate Mousse and Strawberry Salsa
Pears poached with Berries and Verbena Ganache
Plated Menu I
Salad
Bibb Salad with Roasted Pepper and Spiced Roasted Almonds dressed with Champagne Vinaigrette
Authentic Caesar's Salad
Soup
Minestrone
Potato-Leek Soup
Entrée
Beef Wellington with Sauce Marchand de Vin and Potatoes Anna with Chestnut Stuffed Cabbage Leaves
Chicken Cordon Bleu with Pomme Nature, Squash and Carrot Timbales
Dessert
Vanilla Creme Brulée
Flourless White Chocolate Cakes
Plated Menu II
Soup
Escarole Soup
Roasted Tomato Bisque
Salad
Field Greens with Pears and Walnuts and Raspberry Vinaigrette
Tomato and Blood Orange Carpaccio with Shallot Mignette, Ricotta Salata, and Virgin Olive Oil with Micro Greens
Entrée
Roast Leg of Lamb with Rissolé Potatoes and Ragoût of Spring Vegetables
Black Cod á là Neige with Fondant Fingerling Potatoes and Butter Roasted Beets and Fennel
Dessert
Sweet Potato Tartlets
Bananas Flambé with Coconut Sponge Cake
Wedding Entourage
Champagne Ceremony with Kir Royale Aux Chambord; Mimosa Toast
Mineral Water
Salad/Appetizer
Mixed Field Greens with Conpit Heirloom Tomatoes and Lemons with Butter Poached Noisettes of Chicken and Sun-Dried Tomato Vinaigrette
Dandelion and Endive Salad with Tartare Confited provincial Vegetables dressed with Hazelnut and Oregano Vinaigrette with Gorgonzola
Olive and Nut Pissaladiérè
Traditional Spanish Tapas
Smoked Chicken/Salmon Cakes with Cucumber and Tomato Crémè Fraiche
Entrée
Chilean Sea Bass filled with Salmon Mousse, Sauce Beurre Blanc, Whole Grain Risotto and Pan-Steamed Bok choy
Entrecóte of Beef with Herbed Compound Butter, Charred Scallions and Braised Leeks, Pea and Corn Shoot Salad and Straw Potatoes
Dessert
Sacher Tortes
Espresso Créme Caramel with Almond Madeleines
Lemon Tartlets
Bridal Parents
Soup
Beef Consommé
Butternut Squash Soup
Cream of Potato Soup
Salad
Grilled Caesar Salad with Brioche Croutons
Mixed Greens Salad with Tomato Vinaigrette or Shallot-Dijon Vinaigrette
Entrée
Chateaubriànd with Wild Mushroom Düxelles, Potatoes Röesti, Red Wine Glazed Roasted Roots with Purée of Spinach
Dover Sole en Papillote with Browned Butter, Cauliflower and Celery Polonaise with Chapeau Potato
Dessert
Salzburger Knockerl (Alsatian Banana Soufflé)
Truffles with Cream
Christening
Soup
Chicken and Gnocchi in Chicken Broth
Beef and Kale Soup
Salad
Field Greens and Tuscan Pressed Chicken and Raspberry Vinaigrette
Wedge Salad with Bibb Lettuce Roasted Pecan Vinaigrette and Vermont Cheddar Cheese
Entrée
Fresh Corn Cakes with Roasted Cornish Hens and Sautéed Green Beans
Salt-Crusted Roasted Prime Rib of Beef with Sauté of Julienne Vegetables, Potato Gratin and Parsley-Beef Jus
Dessert
Fresh Assorted Berries with Champagne Sabayon
Triple Chocolate Cake filled with White Chocolate Mousse with Hazelnut Caramel Sauce
Sweet 16
Soup
Chicken Noodle Soup
Italian Wedding Soup
Salad
Chicken Caesar's Salad
Entrée
Chicken Paillards á là Parmigiana
Grilled Pizza Margherita
Open-Faced Steak Sandwiches
Dessert
Apple Pie Tartlets
Theme Inspired Cupcakes
Chocolate Mousse
Ice Cream Pallets
Bar/Bat Mitzvahs
Soup
Matzo Ball Soup
Vegetables in Chicken Bouillon
Salad
Waldors Salad upon Watercress
Agrula and Spinach Salad with Dressed Whitefish and Roasted Beets with Lemon Vinaigrette
Entrée
Suprême Chicken with Chicken Sausages cooked in Cabbage with Potato Lakes
Cider Braised Brisket of Beef Frinders with Shoestring Potatoes
Dessert
Caramelized Pear Kugelhopf
Cinnamon Apple Knishes with Spiced Sour Cream
Continental Breakfast
Croissant
Baguette
Brioche
Orange-Vanilla Butter, Nutella, Lemon Curd
Fresh Squeezed Fruit and Vegetable Juices
Mineral Water
Gourmet Coffee Selection
Gourmet Tea
Vanilla Meringues with Raspberry Fool
Buffet Breakfast
Smoked Salmon Display
Whitefish Salad with Baguette Crusts
Eggs Benedict
Broccoli and Cheddar Fritatfa
Shirred Eggs
Swiss Fondüe
Red Flannel Hash
Macaire Potatoes
Field Green Salad with Olive Oil Vinaigrette
Anniversaries
Soup
Puréed Potato-Hazelnut Soup
Salad
Wilted Spinach Salad with Sun-Dried Tomatoes and Blue Cheese with Bacon Vinaigrette
Entrée
Pan-Seared Silver Chicken Breast with Tomato and Wild Mushroom Ragôut and Roasted Garlic Whipped Potatoes
Petite Twin Filets of Beef over Polenta with Squash Pudding