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About Our Menus
A hallmark of Cafe Beaujolais' cooking is the use of organically grown produce. In addition, most of our meat, poultry and eggs come from animals humanely raised in a free-range environment, without chemical-supplemented feed. As for the sea's harvest, our purveyors often provide locally line-caught or farmed seafood.

Because the purity and freshness of the ingredients we use in our kitchen are so important to us and to you, we try to know as many of our suppliers-ranchers, fishermen and farmers as we can. We list them on our menus to show appreciation for their contribution to what we create in the kitchen. 


Beaujolais Menus

Dinner Menu

Lunch Menu

Wine List

Thanksgiving Menu

 


Baby Spinach with Baked Marinated Goat Cheese,
Cherry Tomatoes and
Niman Ranch Bacon




Oven Roasted Niman Ranch Filet Mignon


Shang-hi Chicken Salad

 

Dinner Menu

HOUSE APERITIFS

Roederer Estate Brut with Peach Syrup & Angostura Bitters

10.00

Vermouth Cassis- Classic French Aperitif
7.00

Lillet Rouge - French Aperitif Wine
with an Orange Twist
7.00

French Kiss- Vya Sweet & Dry Vermouth

9.00

Champagne Cocktail- Roederer Brut, Sugar Cube and Bitters

10.00

Kir Royale-Roederer Estate Brut with Cassis

10.00

Toro Albala, Viejisimo, Dry 1922 Solera

17.00

Sauteé
d Gulf Prawns

Corn Cakes, Tomato Chipotle Sauce, Crème Fraiche, Cilantro

14.00

Escargot Bourguignonne

Herb Butter, Crispy Polenta, Garlic Confit

12.00

Local Dungeness Crab Cakes

Asian Slaw, Crispy Noodles, Scallion Vinaigrette
17.00


Butter- Braised Beets, Micro Greens, Crispy Polenta,

Herbed Formaggio and Tarragon Vinaigrette


Baby Spinach with Almond-Crusted Goat Cheese,
Cherry Tomatoes and Niman Ranch Bacon

(vegetarian version available)
10.00

ENTREES

Niman Ranch Filet Mignon

Yukon Gold Mashed Potatoes, Sautéed Broccolini

Point Reyes Bleu Reduction, Cabernet Butter

35.00


Roasted Rack of Lamb

Mascarpone Polenta, Roasted Asparagus

Balsamic Braised Grapes, Onion Confit

36.00

Sweet Potato Gnocchi

Fava Beans, Asparagus, Cherry Tomatoes & Carrots
Walnut Basil Pesto

23.00

Petaluma Duck Two Ways Crispy Skin Breast and Leg de Confit

Caramelized Onion Buttermilk Spätzle, Wilted Kale

Cranberry Jus Lié
30.00

Pan Roasted California Sturgeon Fillet
House Made Tagliatelle, Truffle Emulsion Sauce
Wild Forest Mushrooms, Beets and Snap Peas

31.00

Mary's Free-Range Chicken Breast

White Cheddar Risotto, Sautéed Haricot Verts

Lemon-Grappa Cream Sauce
28.00

DESSERTS

Coconut Cream Pie

Chocolate Macaroon Crust, Caramel Sauce

Warm Gingerbread

Caramel Mascarpone Mousse and Vanilla Braised Apples

Flourless Callebaut Chocolate Lava Cake

Vanilla Bean Ice Cream
    

Classic Crème Brûleé

House Made Fruit Sorbets or Chocolate Sherbet

Toasted Almond Butter Cookies

Affogatto

Tahitian Vanilla Bean Ice Cream

Shot of Espresso

8.00

Cheese

A Selection of Local and Imported Artisan Cheese

Chef Paired Accompaniments

Corkage is $20.00 per 750 ml bottle and waived if a bottle is purchased from our list.  For parties of 5 or more, an 18% gratuity will be added to the bill

Last updated May 12, 2014

Lunch Menu


Soup Du Jour


Beaujolais Bouillabaisse


Seared Scallops & Prawns


Broiled Hawaiian Swordfish

Ghirardelli Chocolate Lava Cake with Hazelnut Ice Cream

Coconut Cream Pie
 
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Cafe Beaujolais 961 Ukiah St., P.O. Box 1236, Mendocino, California 95460  |   707-937-5614  fax 707-937-3656
Open for Lunch Wednesday-Sunday 11:30am - 2:30pm  |  Dinner served seven nights a week starting at 5:30
© Cafe Beaujolais 1996-2012