Cafe Patachou N Pennsylvania - Meniu complet

ask about todays variety and preparation mp

with a light wine and caper sauce over pommes puree

vegetable dish of zucchini, eggplant, onions and tomatoes, served warm with feta

roasted red potatoes, sauteed mushrooms, goat cheese and a touch of bechamel

chefs selection of three ingredients, served with pommes frites

a traditional cheese crepe filled with your choice of swiss or goat cheese with creamy bechamel sauce and a sprinkling of sea salt

served over lentil du puy

premium ham, creamy bechamel sauce, dijon mayonnaise and gruyere cheese

the above with a fresh sunny side up egg

served with local folks mustard and housemade croutes

served over field greens with a drizzle of dijon sauce. entree portion available for an additional charge

locally grown mushrooms slowly cooked with shallots, wine and a touch of cream

goat cheese, mushrooms and leeks

field greens lightly dressed with our signature blackberry pear vinaigrette. topped with a warmed goat cheese croute

bacon or ham, goat cheese and a touch of bechamel

fresh baby beets, arugula and oranges topped with gorgonzola cheese and sugared pecans. tossed in our signature blackberry pear vinaigrette

potatoes fried the authentic way: in duck fat. served with your choice of housemade aioli, dijon mayonnaise or ketchup.

seared chicken breast with arugula and mushrooms in a sherry cream sauce

pan-seared beef tenderloin, dry-aged and hand-selected by our indiana family farmer. served over pommes puree

family-raised indiana steak served with a red wine demi glace

served with your choice of one of our side dishes and our housebaked baguette. seared, flattened, free-range chicken breast served with your choice of either a lemon-scented pan sauce or a traditional mustard sauce, topped with baby arugula and shaved par

premium indiana-raised natural chuck, cooked medium on a brioche bun with housemade aioli, caramelized leeks, sauteed mushrooms and brie.

topped with egg

our version of the traditional frisee lardons: frisee lightly dressed, topped with warm lardon-style bacon and a sunny side up egg

dressed with olive oil and sea salt

simply dressed field greens