Laurier Cafe & Wine

with tomato beurre blanc and watercress

ask server for ingredients and price

ingredients change, ask your server

with a gruyere and reggiano parmesan cheese crouton

with tomato beurre blanc and watercress

with raisin, walnut bread

spring mix with balsamic vinaigrette

with arugula, frisee, garlic croutons, pancetta lardons, red wine vinaigrette and a poached egg

with a warmed goat cheese crouton, honeyed pecans and sherry vinaigrette

with extra virgin olive oil

house mayonnaise, spring mix and lemon vinaigrette

with hearty greens, roasted pecans, caramelized shallots and oven-roasted tomato vinaigrette

served on extra-virgin olive oil dressed arugula, with tomato and red onion

with hearts of palm, fennel, artichokes, red bell pepper; tossed with a mustard vinaigrette

pan-roasted with mixed greens, fennel, tomato, red onion, and pinenuts with a thai red chili-citrus vinaigrette

romaine, herb-roasted chicken, pears, roasted walnuts, blue goat cheese and a walnut oil vinaigrette

with goat cheese croutons and honeyed pecans with a sherry vinaigrette.

add grilled chicken

add roasted salmon

served with a laurier salad

with a laurier salad

add a fried egg

tomato and red onion sandwich served with a laurier salad

with grilled portobello mushroom, yellow squash, grilled leeks, roasted red pepper and goat cheese served with a laurier salad

with morbier cheese and served with pommes frites

sandwich served with laurier salad

with choice of cheese and salad

substitute frites for salad

glazed with thai chili rub and served with creole potato salad

with roasted beets and dressed with an herb oil

with grilled rabbit/veal sausage, crisped duck confit and grilled apple with whole grain mustard

with pommes frites and a shallot-herb butter

with sautéed rapini and a duck stock reduction

with a eggplant-artichoke-goat cheese mixture with leek and fennel mélange, roasted beets and carrots and a watercress and frisee salad with walnut vinaigrette

with white wine, garlic steamed clams, crushed red pepper, pancetta, pine nuts and fresh basil

double

earl grey, god's dew green tea, green, black tea tropical blend, black tea with spices, raspberry rooibos herbal, good evening herbal, and chamomile

imported and small farm domestic cheeses with grilled cranberry-walnut bread

hard-boiled eggs, pancetta-lardons and house mayonnaise with spring mix and a lemon vinaigrette

dressed with reggiano parmesan and balsamic vinegar

with spring lettuces, gorgonzola cheese, fennel, tomato, red onion, and pine nuts in a mustard vinaigrette

with the finest extra virgin olive oil, topped with shaved reggiano parmesan cheese

with blue goat cheese, walnuts and a pear, apple relish; served with walnut vinaigrette.

mixed greens topped with a goat cheese crouton, honeyed pecans with sherry vinaigrette

changes often, ask server

dark roux gumbo with creole rice.

chicken-stock based, topped with a gruyere and parmesan crouton

with tomato beurre blanc and watercress salad

with eggplant, artichoke filling, layered with goat cheese, leek, fennel mélange, roasted beets and carrots

with grilled rabbit/veal sausage and crisped duck confit with grain mustard

steamed in white wine and garlic served with garlic bread

with frites and aioli

charred-rare hanger steak, shallot/parsley butter, and pommes frites

caramelized, de-boned beef ribs served with braised greens and braising jus

all-natural, pan roasted pork tenderloin, served with black beans, grilled asparagus and citrus sauce

white peking duck with sautéed rapini and a duck-stock reduction

herbes de provence rubbed, served with haricots verts and a pan-jus

seasonal fish, ingredients vary. served with fresh vegetables

sesame crusted served rare with provencal-style haricots verts, watercress and a thai-chili vinaigrette

spicy, tomato-based, fishermen stew of seasonal fish and shellfish with garlic bread

dry-packed sea scallops, roasted beets and frisee with a herb oil

offerings changes, ask server.

with white wine, garlic, pancetta, red pepper flakes, pine nuts and fresh basil

double

flaky phyllo pastry with layers of fruit, served with a fruit coulis

fresh berry and whipped cream

lemon curd and whipped cream

tarte tatin, warm apple with vanilla ice cream

ingredients change often

rich, soft-cooked chocolate cake served with crème anglaise

ice cream filled crème puffs with chocolate sauce and crème anglaise

assortment of imported and small farm domestic cheeses served with toasted baguette slices

double

selection of black, green and herbal teas