Bonne Terre

Café Dinner Menu

Appetizers

12 Fried Green Tomatoes Bonne Terre

Homegrown green tomatoes, fried crispy and golden, topped with lump crab. Served with Remoulade Sauce.

10 Tempura Soft Shell Crab

Tempura fried Soft Shell Crab topped with Fresh Tomato Remoulade on a Parmesan Grits Cake.

9 Artichoke Tart with Bacon and Roasted Red Peppers

Flaky pastry filled with Artichoke Hearts in a Boursin and Cream Cheese sauce, topped with Applewood Smoked Bacon and Roasted Red Peppers and a Sweet Soy and Ginger Sauce.

10 Caribbean Shrimp

Pan-seared shrimp cooked with Carribean spices, grape tomatoes, and oranges. Served with toasted baguettes.

Soups

Cup 4 Bowl 7 She Crab Soup

A Rich and Creamy Soup with Lump Crab, Carrots, Celery, Onions and Tomato, and a splash of Sherry

6 Soup du Jour

Salads

8 Bonne Terre House Favorite

Baby Field Greens with Candied Spiced Pecans, Dried Cranberries, Bermuda Onions, and Maytag Bleu Cheese and your choice of Peppercorn Buttermilk Dressing or Cider Vinaigrette

8 Mandarin Baby Spinach

Baby Spinach with Mandarin Oranges, Strawberries, Shredded Carrots, and Cashews tossed with a Sweet and Tangy Vinaigrette

8 Bibb Lettuce Salad

Bibb Lettuce, Fresh Tomatoes, Bacon, and Feta Cheese. Finished with an Oregano Basil Dressing

Entrees

34 Roasted Rack of Lamb

With Cherry Port Sauce, Wild Rice, SautÈed Mushrooms, and Sugar Snap Peas

34 Grilled Certified Black Angus Filet

Our 8 ounce Certified Black Angus Filet topped with your choice of Wild Mushroom Cognac Cream Sauce or Madeira Demi-Glace, served with Roasted Garlic Mashed Potatoes and Sauteed Fresh Vegetable du Jour.

36 Stuffed Black Angus Filet

Our 8 ounce Certified Black Angus Filet†stuffed with†Creamy Bleu Cheese and Applewood Smoked Bacon and topped with Caramelized Onion Demi-Glace. Served with Roasted Garlic Mashed Potatoes and Sauteed Fresh Vegetable du Jour.

30 Chilean Sea Bass

Pan Seared Sea Bass with Crawfish Risotto, a Mango Puree, and Fresh Asparagus.

30 Veal Roulade

Thin Scallops of Veal rolled around a filling of Prociutto Ham, Fresh Spinach, Sage, and Goat Cheese, pan seared and topped with a Caramelized Almond Demi-Glace.†Served with creamy Parmesan Risotto and Vegetable du Jour.

28 Pecan and Brown Sugar Encrusted Grouper

Moist, Flaky Grouper, Pan Seared with a Honey Balsamic Reduction over Julienne Vegetables, garnished with flash fried sweet potatoes.

26 Pan Seared Salsa Chicken

Tender Pan Seared Chicken Breast with a spicy Black Bean and Roasted Corn Salsa, served with Cilantro Spiced Risotto and Vegetable du Jour

30 Sauteed Shrimp and Scallops

Fresh and Tender Sauteed Shrimp and Scallops tossed in a sweet vodka sauce over black pepper linguini with sauteed mushrooms and snow peas.

Chef, Kirk Harris
Sous Chef, Harvey Ingram
Owners, Charles and Kimbel Orr

For parties of eight or more, an eighteen percent gratuity will be added.

Pricing for Group Dinners and Special Occasions

Three Courses - Soup or Salad, EntrÈe & Dessert - $45 per person
Four Courses  Appetizer, Soup or Salad, EntrÈe & Dessert - $55 per person