Cafe Lafayette Dinner Train | Menu
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Summer

 2018

Owner Michael French and Executive Chef Robin Campbell have created a menu of dishes using the finest locally sourced products and seasonal produce.

The pair believe that sourcing locally gives those dining with them access to unique varieties and unmatched flavor.

Appetizers

CRAB SALAD

Locally Sourced Plum Tomato Filled with Blue Fin Crab Salad Nested on a Spring Mix

 

STUFFED DATES

Chorizo & Marscapone Stuffed Dates Wrapped in Prosciutto

 

PORK RISSOLE ON A ROSEMARY SKEWER

Pork Meatball with a Whole Grain Mustard Barbeque Sauce

 

SOUP DU JOUR

the SALAD

Fresh Spring Greens with Locally Sourced Goat Cheese Topped with Toasted Pepitos and Dressed with a Champagne Vinaigrette

Entrées

CHICKEN SALTIMBOCCA

Chicken Breast Stuffed with Fresh Spinach, Prosciutto Ham, Sautéed and Finished with a Sage White Wine Cream Sauce

 

ROASTED RACK OF LAMB

Roasted 3 Bone Mini Rack Set Atop a Pineapple Mint Chutney

 

 SALMON ALGONQUIN

Grilled Salmon Filet with a Ginger Sesame Soy Citrus Glaze

 

MALAIKOFTA

Indian Dumplings in a Tomato Curry Cream Sauce

Dessert

Fresh Made Confections Created Daily