Café Jardín At Sherman Gardens

Café Jardín
At Sherman Gardens
Appetizers
Marinated Chopped Salmon with Caper and
Herbs, Cucumber Dill Timbale 9.50
Belgian Endive Salad with Bleu Cheese,
Candied Walnuts and Shallot Vinaigrette 8.50
Homemade Country Paté with Hericot Salad,
Onion Marmalade and Dijon Mustard 8.50
Butternut Squash Soup with Fried Sage 7.50
Entrées
Bacon and Spinach Quiche with Mixed
Greens, Cheese and Malt Vinaigrette 12
Grilled Lamb Salad with Apple and
Cranberry Dressing on Mesclun Lettuce 15
Chopped Romaine Salad with Smoked
Turkey, Avocado, Egg, Asparagus,
Tarragon Dressing 14
Sautéed Shrimp and Crab Cake on Aioli,
Croustini, Watercress, Lemon Vinaigrette 15
Open Face Provençal Vegetable Sandwich
with Olive Bread and Arugula 14.50
Salmon Filet on Asparagus Risotto,
Orange Basil Sauce 17
Homemade Ham and Cheese Ravioli,
Broccoli and Tomato Sofrito 15
Chicken Forestiere Fettuccini, Lemon
Mushroom, Shallot Sauce 16
Split Charge $3
2647 E. Coast Hwy.
Corona del Mar, CA. 92625
CALL CALL 800-774-3663, 800-774-3663, PRESS PRESS 2
2
THEN THEN THEN ENTER ENTER EXT. EXT. 207
207
or Phone: (949) 673-0033
(949) 673 4723
Dessert (8)
Warm Raisin Bread Pudding with Brandy
Vanilla Sauce
Roasted Preserve Apricot Cr me Brulee
Pear Almond Tart
Thin Warm Apple Tart with Caramel Sauce
Assorted Sorbet with Seasonal Berries
Ë la Mode add $2
Chef de Cuisine Alberto Gomez Chef Executif
Pascal Olhats
Beverage
Soda: Coke, Diet Coke, Sprite 2.50
Iced Tea 2.50
Orangina Sparkling Citrus Beverage 3.25
Sparkling Lemonade 3.25
Evian 3.25
Perrier Sparkling Water 3.25
Domestic Beer 3.25
Imported Beer 4.50
Espresso 3.10
Cappuccino 3.35
Café Jardin Sunday Brunch
Seasonal 2006
Beverages
Fresh Orange Juice or Iced Tea
and
Coffee or Hot Tea
Three Course Appetizer
Served Family Style
Assiette Provençal and Charcuterie Platter
(Tapenade, Eggplant Caviar, Roasted Tomato
Spread, Olives, Pate, Rillette, Saucisson, Dijon
Mustard, Cornichons)

Café Jardín
At Sherman Gardens
and
Seafood Sampler
(Smoked Salmon, Smoked Trout, Salmon Salad
with Dill Créme)
and
Cheese Omelets aux Herbs
Entrée
Pan Roasted Salmon with B arnaise Sauce,
Asparagus and Wild Rice
or
Pork Tenderloin with Green Peppercorn Cognac
Sauce, Roasted Potatoes and Haricots Vert
or
Poached Halibut and Spiced Vegetable Nage
or
Saut ed Chicken Breast with Lemon and
Mushroom Sauce, Mashed Potatoes and Baby
Vegetables
Dessert
Choice of Dessert from Platter
$35.95 Per Person
$10.00 Endless Imported Sparkling Wine
No Substitutions and No Split, Please. Tax and
Gratuity Not Included.
Chef de Cuisine Alberto Gomez Chef Executif
Pascal Olhats
2647 E. Coast Hwy.
Corona del Mar, CA. 92625
CALL CALL 800-774-3663, 800-774-3663, PRESS PRESS 2
2
THEN THEN THEN ENTER ENTER EXT. EXT. 207
207
or Phone: (949) 673-0033
(949) 673 4723
Wine
White
Glass/Bottle
Sauvignon Blanc, Domaine
de la Perriere, France 9.00/35.00
Bordeaux Blend,
LaVille Pavillon, France 7.50/26.00
Pinot Grigio, Maso Canali, Italy 8.00/28.00
Chardonnay, Ardeche,
Louis Latour, France 8.00/28.00
Chardonnay, Les Genievres,
Louis Latour, France 28.00
Chardonnay,
Valley of The Moon, California 8.00/30.00
Torronts, La Yunta, Argentina 28.00
Red
Merlot, Baron Philippe
de Rothschild, France 24.00
Merlot, Robert Mondavi,
“Woodbridge”, California 6.00/23.00
Cabernet Sauvignon, Beringer,
Founder’s State, California 8.75/30.00
Pinot Noir, Joliver Attitude, France 8.00/29.00
Rosé, Joliver Attitude, France 28.00
Half Bottles
Chardonnay, Francis Coppola,
“Diamond Collection”, California 15.00
Merlot, Francis Coppola,
“Diamond Collection”, California 17.00
Syrah, Alexander Valley Vineyards,
Healsdsburg, California 15.00
Champagne
Laurent-Perrier, Brut LP, France, (Split) 14.00
Grandial, Blanc de Blancs, Brut, France 26.00
Corkage Fee 10.00
Prices and Availability Subject to Change