The Café's menus are founded in our full events catering menu. In essence one can, per se, design one's own intimate fare. Through a process of choice, Abighail & Yosef will fulfill the exact culinary experience you would engage. Here is an array of different theme and motif inspired menu options. All optional menus come with artisan, ethnic breads and écoutrements.

Surf and Turf

Goat cheese and sun-dried tomato filled Roulade of Beef Tenderloin; Tournedo of Salmon seared with red wine, glazed shallots, whipped potato mousseline and butter roasted haricots verts.

Classic French

Entrée

Free-Range Chicken Supreme with Sauce Mousseline
Roast Loin of Lamb with Sauce Maltaise
Annette Potatoes
Tomate Farcis
Wild Mushroom and Chard Puddings

Salad

Salad of Field Greens and Herbs with Tomato Aspic and Brioche Croutons with Dijon-Pernod Vinaigrette

Soup

Soup Crécy - a soup of cauliflower and carrot garnished with croutons
Pheasant Consommé - A clear broth of roast pheasant with mousse filled profiteroles

Dessert

Mille-Feuille of Crémè Patissier and Seasonal Fruits accompanied by Sauce Coulis and Crémè Chantilly
Apple Tart Tatin

Italian

Salad

Panzanella
Salad Caprese with Buffalo Mozzarella, Cippolini Onions and Aged Balsamic

Soup

Entrée

Dessert

Zabaglione and Hazelnut Cookies
Espresso Panna Cotta with Pizzelles and Pignoli Cookies

Spanish

Salad

Tapas
Montaditos: Truffled White Bean Salad and Cured Olives atop Barley Rusks with Mayonaisse Andalouse and Pepper Relish
Banderillas: Adobo Beef with Fried Potatoes
Fritos: Emparedados (sandwiches)
Salad of Frisée and Herbs with Bitter Orange Vinaigrette

Soup

Pozolé
Gazpacho

Entrée

Dessert

Flan with Toasted Coconut and Sugared Violets and Cocoa Merengues
Gateau Basque with Stone Fruits

Southern

Soup

Salad

Watercress Salad with Apples, Grapes and Green Goddess Vinaigrette

Entrée

Dessert

Orange Pound Cake Bavarois with Pecan Lace Tuiles
Strawberry Shortcake with Rose Scented Chantilly Cream

World Cuisine

Soup

Navarin (Lamb Stew)
Gazpacho
Salmon Miso Soup

Salad

Ceviché of Snapper and Bass
Tabbouleh with Assam Tea Scented Quail Breasts
Tamari Beef and Nori Salad with White Kimchi

Entrée

Tandoori Style Chicken with Basmati Rice Pilau
Curried Yogurt, Pickled Bitter Gourd and Pak Choi Cooked in Ghee
Ras El Hanout Rubbed Snapper Cooked in Almond Milk with Preserved Lemons and Chickpea Stuffed Injera
Blue Cheese Encrusted Filet Mignon atop Smashed new Potatoes and Glazed Baby Carrots with Tobacco Onions and Red Wine Jus

Dessert

Mango Kulfi
Millas Con Lêche
Paris-Brest

Vegetarian

Soup

Potage of Spelt and Vegetables Cream of Vegetable Soup

Salad

Field Greens and Herbs Pressed with Ratatouilel Vinaigrette Grilled Radicchio and Endive Salad with Pickled Squash Relish

Entrée

Grilled and Roasted Vegetable Tian upon a Purée of White Beans with Citrus and Herb Oils Braised Cabbage Roulade Atop Rice and Lentil Cakes with Sultanas with Tomato and Peanut Coulis topped with a Deep Fried Egg

Dessert

Blood Orange Tofu Panna Cotta Buckwheat Crêpe Soufflé with Brandied Cherries

Brunch I

Soup

Sweet corn and chicken chowder

Salad

Deep-Fried smelts with Straw Potatoes atop Mixed Field Greens drizzled with Lemon Aiöli

Entrée

Pain Perdü with Walnut Curd and Lemon-Cinnamon Maple Syrup
Braised Beef and Apple-Potato Hash with a Poached Egg and Sauce Tyrolienne
Green Peppercorn Chicken Croquettes with Sauce Soubise
Adobo Style Flank Steak over Macaire Potatoes
Belgian Waffles

Dessert

Fruited Vanilla Mousse with Sablé Cookies
Baked Apples and Pears en Gelée with Palmiers

Brunch II

Soup

Chicken Gumbo
Broccoli and Cheddar Potato Soup

Salad

Carrot and Sultana Salad
Ambrosia

Entrée

Chicken Fried Steak
Deep-Fried Whiting and Perch
Southern Fried Chicken with Onion Gravy
Fried Green Tomato Breakfast Strata (Fritatta)
Potato-Crusted Salmon with Green Apple Slaw
Cheddar Cheese Scrambled Eggs
Butter-Pecan Waffles
Creamy Country Grits
Hash-Browned Potatoes

Dessert

Pecan Tartlets
Sweet Potato Cheesecake
Strawberry Pound Cake

Buffet

Soup

Cream of English Pea with Mint and Bacon

Salad

Salad Vinaigrette with Chestnuts and Herbs
Frisée Salad with Lardons

Entrée

Stuffed Breast of Lamb with Braised Cabbage and Potatoes and Red Wine Glaze
Roasted Quail with Grapes and Walnuts and Dill Beurre Noisette
Stout Braised Short Ribs with Baby Vegetables and Pearl Onions
Roulades of Chicken Stuffed with Goat Cheese and Herbs and Roasted Pepper Beurre Fondüe
Potatoes Gratiné
Mousseline Potatoes Glazed Turnips and Rutabagas with Herbs
Mustard Greens Braised in Wine with Frizzled Cherry Tomatoes

Dessert

Vol-Au-Vent filled with Chocolate Mousse and Strawberry Salsa
Pears poached with Berries and Verbena Ganache

Plated Menu I

Salad

Bibb Salad with Roasted Pepper and Spiced Roasted Almonds dressed with Champagne Vinaigrette
Authentic Caesar's Salad

Soup

Minestrone
Potato-Leek Soup

Entrée

Beef Wellington with Sauce Marchand de Vin and Potatoes Anna with Chestnut Stuffed Cabbage Leaves
Chicken Cordon Bleu with Pomme Nature, Squash and Carrot Timbales

Dessert

Vanilla Creme Brulée
Flourless White Chocolate Cakes

Plated Menu II

Soup

Escarole Soup
Roasted Tomato Bisque

Salad

Field Greens with Pears and Walnuts and Raspberry Vinaigrette
Tomato and Blood Orange Carpaccio with Shallot Mignette, Ricotta Salata, and Virgin Olive Oil with Micro Greens

Entrée

Roast Leg of Lamb with Rissolé Potatoes and Ragoût of Spring Vegetables
Black Cod á là Neige with Fondant Fingerling Potatoes and Butter Roasted Beets and Fennel

Dessert

Sweet Potato Tartlets
Bananas Flambé with Coconut Sponge Cake

Wedding Entourage

Champagne Ceremony with Kir Royale Aux Chambord; Mimosa Toast
Mineral Water

Salad/Appetizer

Mixed Field Greens with Conpit Heirloom Tomatoes and Lemons with Butter Poached Noisettes of Chicken and Sun-Dried Tomato Vinaigrette
Dandelion and Endive Salad with Tartare Confited provincial Vegetables dressed with Hazelnut and Oregano Vinaigrette with Gorgonzola
Olive and Nut Pissaladiérè
Traditional Spanish Tapas
Smoked Chicken/Salmon Cakes with Cucumber and Tomato Crémè Fraiche

Entrée

Chilean Sea Bass filled with Salmon Mousse, Sauce Beurre Blanc, Whole Grain Risotto and Pan-Steamed Bok choy
Entrecóte of Beef with Herbed Compound Butter, Charred Scallions and Braised Leeks, Pea and Corn Shoot Salad and Straw Potatoes

Dessert

Sacher Tortes
Espresso Créme Caramel with Almond Madeleines
Lemon Tartlets

Bridal Parents

Soup

Beef Consommé
Butternut Squash Soup
Cream of Potato Soup

Salad

Grilled Caesar Salad with Brioche Croutons
Mixed Greens Salad with Tomato Vinaigrette or Shallot-Dijon Vinaigrette

Entrée

Chateaubriànd with Wild Mushroom Düxelles, Potatoes Röesti, Red Wine Glazed Roasted Roots with Purée of Spinach
Dover Sole en Papillote with Browned Butter, Cauliflower and Celery Polonaise with Chapeau Potato

Dessert

Salzburger Knockerl (Alsatian Banana Soufflé)
Truffles with Cream

Christening

Soup

Chicken and Gnocchi in Chicken Broth
Beef and Kale Soup

Salad

Field Greens and Tuscan Pressed Chicken and Raspberry Vinaigrette
Wedge Salad with Bibb Lettuce Roasted Pecan Vinaigrette and Vermont Cheddar Cheese

Entrée

Fresh Corn Cakes with Roasted Cornish Hens and Sautéed Green Beans
Salt-Crusted Roasted Prime Rib of Beef with Sauté of Julienne Vegetables, Potato Gratin and Parsley-Beef Jus

Dessert

Fresh Assorted Berries with Champagne Sabayon
Triple Chocolate Cake filled with White Chocolate Mousse with Hazelnut Caramel Sauce

Sweet 16

Soup

Chicken Noodle Soup
Italian Wedding Soup

Salad

Chicken Caesar's Salad

Entrée

Chicken Paillards á là Parmigiana
Grilled Pizza Margherita
Open-Faced Steak Sandwiches

Dessert

Apple Pie Tartlets
Theme Inspired Cupcakes
Chocolate Mousse
Ice Cream Pallets

Bar/Bat Mitzvahs

Soup

Matzo Ball Soup
Vegetables in Chicken Bouillon

Salad

Waldors Salad upon Watercress
Agrula and Spinach Salad with Dressed Whitefish and Roasted Beets with Lemon Vinaigrette

Entrée

Suprême Chicken with Chicken Sausages cooked in Cabbage with Potato Lakes
Cider Braised Brisket of Beef Frinders with Shoestring Potatoes

Dessert

Caramelized Pear Kugelhopf
Cinnamon Apple Knishes with Spiced Sour Cream

Continental Breakfast

Croissant
Baguette
Brioche
Orange-Vanilla Butter, Nutella, Lemon Curd
Fresh Squeezed Fruit and Vegetable Juices
Mineral Water
Gourmet Coffee Selection
Gourmet Tea
Vanilla Meringues with Raspberry Fool

Buffet Breakfast

Smoked Salmon Display
Whitefish Salad with Baguette Crusts
Eggs Benedict
Broccoli and Cheddar Fritatfa
Shirred Eggs
Swiss Fondüe
Red Flannel Hash
Macaire Potatoes
Field Green Salad with Olive Oil Vinaigrette

Anniversaries

Soup

Puréed Potato-Hazelnut Soup

Salad

Wilted Spinach Salad with Sun-Dried Tomatoes and Blue Cheese with Bacon Vinaigrette

Entrée

Pan-Seared Silver Chicken Breast with Tomato and Wild Mushroom Ragôut and Roasted Garlic Whipped Potatoes
Petite Twin Filets of Beef over Polenta with Squash Pudding