Cafe Beaujolais | Dinner Menu | Fine Dining in Mendocino California

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

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

Oven Roasted Niman Ranch Filet Mignon

Shang-hi Chicken Salad

Spring 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

Bossa Nova - Dubonnet Blanc, Cranberry Juice & Lime
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

10.00

APPETIZER

Soup Du Jour
9.00

Togarashi Seared Hawaiian Ahi

Mango Salad, Wasabi Vinaigrette. Soy Reduction, Ginger Gastrique

17.00

Beurre D'Burgundy Escargot

Arugula, Roasted Garlic Purée, Parmesan Crisp

15.00

Pan Roasted Quail

Organic Greens, Sparrow Lane Golden Balsamic Vinaigrette

Candied Walnuts, Cashews and Dried Bing Cherries
16.00

Local Dungeness Crab Cakes

Asian Slaw, Crispy Noodles, Scallion Vinaigrette
17.00

Butter- Braised Beets, Sunray's Harvest Micro Greens, Crispy Polenta,

Herbed Formaggio and Tarragon Vinaigrette

10.00

Baby Spinach with Baked Marinated Goat Cheese,
Cherry Tomatoes and Niman Ranch Bacon
(vegetarian version available)
10.00

ENTREES

Masami Wagyu (American Kobe) Top Sirloin

Black Chanterelle Risotto, Broccolini

Truffle Butter, Balsamic Glacé

33.00

Pepper- Seared Rare Hawaiian Yellowfin Ahi

French Lentils, Crushed Spring Peas

Hydroponic Watercress, Saffron Aioli

32.00

Colorado Lamb Loin Chops

White Bean Purée, Braised Greens

Noceto Sangiovese Jus Reduction, Rosemary-Fennel Jam

36.00

Baked Organic Summer Vegetables in Phyllo

Summer Squash, Toy Box Tomatoes, Carrots, Mushrooms

Leeks, Baby Spinach, Laura Chenel's Chèvre

Reduced Aged Balsamic
24.00

Petaluma Duck Two Ways Crispy Skin Breast and Leg de Confit

Celery Root Purée, Wilted Kale

Local Huckleberry Sauce
29.00

Pan Roasted California Sturgeon Fillet
House Made Tagliatelle, Truffle Emulsion Sauce
Wild Forest Mushrooms, Beets and Snap Peas
31.00

Arugula-Stuffed Organic Free Range Chicken Breast

Prosciutto Asparagus Hash, Black Pepper-Herbed Mascarpone

Champagne Jus Sauce
27.00

DESSERTS

Local Huckleberry Brioche Bread Pudding

Whiskey Sauce

Classic Crème Brûlée

with Fresh Berries

Guittard Chocolate Lava Cake

Tahitian Vanilla Bean Ice Cream

Coconut Cream Pie

Macaroon Crust and Caramel Sauce

House Made Fruit Sorbets or Chocolate Sherbet

Toasted Almond Butter Cookies
8.00

Last updated June 2009

Lunch Menu

Soup Du Jour

Beaujolais Bouillabaisse

Seared Scallops & Prawns

Broiled Hawaiian Swordfish

Ghirardelli Chocolate Lava Cake with Hazelnut Ice Cream

Coconut Cream Pie


Home \| Tour \| Menus \| News & Events \| Reservations \| Contact \| About Us 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 1996-2008