Cafe Lafayette Dinner Train Food

Our Menu

New American Cuisine taking inspiration from around the world.

Fall 2018 Menu

Owner Michael French and Executive Chef Robin Campbell have created a menu using the finest locally sourced products and seasonal produce.    MENU SUBJECT TO CHANGE DEPENDING ON SEASONAL AVAILABILITY.

APPETIZERS

 

VENISON MEDALLIONS

Braised venison medallions over lentil and brussel hash.


SHRIMP FRITTERS

Fresh Shrimp Fritters, pan seared and served with a tomato remoulade.

 

PEAR GORGONZOLA CROSTINI

Seasonal pears and gorgonzola chesse over homemade crostini

 

SOUP DU JOUR

 

THE SALAD

Fresh spring greens, shaved parmesan, sun-dried cranberries and pine nuts, dressed with a crab apple vinaigrette

 

ENTREES

COQ AU VIN

A traditional French dish of local chicken braised with mushroom, garlic and red Burgundy wine.

 

TENDERLOIN OF PORK

Roasted Pork Tenderloin with a maple and whole grain mustard cream.

 

PAN SEARED HAKE

A white flaky fish, pan seared and topped with a bacon and caramelized onion butter.

 

BUTTERNUT SQUASH RAVIOLI

Fresh-made raviolis filled with locally sourced butternut squash served with a mushroom cream.

DESSERT

Fresh Made Confections Created Daily