Cafe Lafayette Dinner Train Food

Our Menu

New American Cuisine taking inspiration from around the world.

Fall 2019 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

 

BAKED BRIE

Baked Brie puffed pastry with an almond and raspberry puree

 

POACHED SHRIMP 

Poached asian style shrimp over samphire (seaweed) salad  

 

GROUND PORK POPS

Pork meatball with rosemary and tomato compote

 

SOUP DU JOUR

 

THE SALAD

Fresh spring greens, sun-dried cranberries and pepitas, dressed with a crab apple vinaigrette

 

ENTREES

 

BEEF WELLINGTON

Filet of beef, with mushroom compote, wrapped in a puff pastry served with red wine demi glace

 

SEAFOOD BOUILLABAISSE

Traditional French seafood dish, mussels, white fish, clams, potato, in a seafood broth

 

CHICKEN PICCATA

Sauteed breast of chicken in a white wine and caper cream sauce.

 

BUTTERNUT SQUASH RAVIOLIS

Locally made raviolis with a maple cream

 

DESSERT

Fresh Made Confections Created Daily