Dinner Menu
SOUPS
SALADS
APPETIZERS
ENTREES
DESSERTS
Red Wines
White Wines

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Reservations Recommended

301/997-0500
 
 

Karleen and Loic Jaffres








Last Updated
October, 2009


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      Cafe des Artistes

Dinner Menu


SOUPS ~~~~~~
 
French Onion Soup
Baked and served in a crock, topped with French bread croutons, provolone and Swiss cheese - served piping hot and golden brown
5.95
Soup du jour

Special - soup of the day 
(priced by ingredients and market)
3.95 -
7.95 

SALADS~~~~~~
 

House Salad
Red & Green leaf lettuce, tomatoes, cucumbers, hearts of Palm & croutons   5.95
SALAD TOPPERS!
Top any lunch salad with your "cooked to order"


    Chef  Toppings                     +   8.
    Chicken Breast                      +    8.
    Salmon Filet                          +  10.
     New York Strip                    +   12.
     Six Shrimp (Cocktail)            +  10.
     Six Shrimp (Scampi)             +  11.
     Seared Ahi Tuna                   +  10.  
     (rare-med, w/raspberry vinaigrette
    Seared Ahi Tuna Nicoise         + 11.
      w/ egg, olive & creamy house dressing


Caesar Salad
Romaine salad, hand tossed with REAL homemade Caesar dressing, topped with specially seasoned garlic croutons, parmesan cheese & anchioves  6.95
Hearts of Palm
Brazilian Hearts of Palm topped with our creamy house dressing    7.95

 

APPETIZERS ~~~~~~
 
Escargots au Vin Blanc
Six extra large snails served in a crock smothered in shallots & pancetta, finished w/garlic butter & served with toast!
8.95



Shrimp Cocktail
Six large srimp with tangy cocktail sauce
10.50



Skewered Shrimp Five medium shrimp on a sugar cane skewer with chili vinaigrette 7.95



Shrimp Scampi
Six large shrimp sauteed and served drenched in butter
11.50



Mussels Bistro
Six large mussels served "escargot style" in garlic butter, and topped with Provencale sauce & served with toast for dipping
7.95



Brie au Four
Roasted Brie topped with honey, raisins & almonds
9.95




Eggplant Napoleon
Layered w/fresh tomatoes & sliced mozzarella, topped with provolone and tomato sauce
9.95



Pate Maison
Smooth house pate (chicken liver and truffles) served with cornichons and toasted baguette
8.95



Oysters Cafe
   
Oysters on the half shell topped with crab, provolone, sauteed spinach and shallots;  baked golden brow
3  for    7.95
6  for  13.95



Cheese Plate
Chef's daily selection of 5 cheese varieties & toasted croutons 9.95


ENTREES ~~~~~~
 
ENTREE ADD-ONS!
    
Loster Tail

     Crab Cake

     Grilled Shrimp
 
6 oz. sauteed Lobster Tail
   drenched w/beurre blanc
4 oz. fried crab cake
Five medium shrimp on a sugar cane skewer
 
Market

8.95

5.95




Chicken Paillard w/Crab Imperial

Tender chicken breast sauteed and topped with crab imperial, cheese & beurre blanc;  served  with potato & vegetables
22.95



New York Strip Steak

Lean 10 oz.Strip - grilled and served with Marchand de Vin butter (shallots & red wine) French  fries & vegetable
22.95



Veal Cutlet

Thinly sliced & floured veal cutlet,  sautéed & served w/ Apple Jack sauce, potato & vegetables
23.50



Filet Mignon

8 oz. Premium Filet mignon grilled and served with  Bordelaise sauce (shallots & red wine) and sides of Yukon Gold mashed, potatoes and fresh  vegetables
28.95




Tenderloin Wellington

5 oz. Filet mignon topped w/mushroom duxelles & pate de foie gras; wrapped & baked in puff pastry, served w/green peppercorn  sauce, potatoe & vegetables (Rare to Medium)

27.95



Rack of Lamb 'Vert Pres'

Smothered with Dijon & herbs;  roasted & served with  Rosemary demi, potatoes and vegetables
25.95



Pork Tenderloin

Grilled tenderloin of pork, sliced and served with wild mushroom sauce, potatoes and vegetables
20.50



Shrimp Scampi

Sauteed shrimp sauteed in garlic butter, tossed w/linguini with fresh vegetables
21.95




Lobster Thermidor

Classic, rich dish of lobster meat in a creamy Bechamel cheese sauce stuffed back into the lobster tail;  mashed potatoes

28.95



Crab Cakes

Two 4 oz. lump crab cakes served with choice of cocktail or tartare sauce, French fries and vegetables
24.95



Grilled Salmon

Seared on the grill and served with beurre blanc,  rice pilaf and ratatouille
21.95




Swai - Vietnamese Catfish

Sauteed and served with a delicious lemon, caper shallot & lump crab beurre blanc, with sides of Yukon Gold Mashed Potatoes and fresh vegetables

 
23.95



Eggplant Napoleon

Lightly breaded and sauteed eggplant layered with fresh tomatoes & sliced mozarella, topped w/provolone & tomato sauce;  served over linguini
19.95




EXTRA SIDES:


Vegetables, French Fries, Potatoes or Linguini
Entree Sauce
Split Plate Charge for Entree (dbl starch & veg)

  3.95

    2.00

  6.50

 

DESSERTS~~~~~~
 
Profiterole
Petits Choux (one large  puff)  stuffed with vanilla ice cream, & smothered  with warm dark chocolate   5.95
Chocolate Fondant
Rich chocolate cake
drenched in warm dark
chocolate ganache
  5.95
Cafe Apple Tart
Freshly baked, house made,
 warm apple tart with a mini scoop
of  vanilla ice
cream
  5.95
Caramel Pecan Passion Ice Cream
Caramel ice cream layered with caramel fudge pieces, carmel mousse, rich caramel sauce & topped with crunchy glazed pecans 5.50
Classic Creme Brulee
Creamy custard with a crunchy caramelized topping  (served chilled)    6.50
Cheese Plate
Chef's daily selection
featuring five difference
cheerse varieties     9.95
 
 Vanilla Ice Cream
Single    Double     Large
 2.00         3.50       5.00
Topped with ganache for
an additional charge

We reserve the right to add 18% gratuity to parties of 5 or more.
 If separate checks are necessary, please allow extra time to process your order and present your checks. 

    Thank you and Bon Appetit!

Karleen and Chef Loïc