Belleville Bistro Cafe Restaurant Menu

With whipped cream and shaved chocolate.

Two croissants with cinnamon butter and wild-berry jam.

Seasonal fruit with honey-creme fraiche.

Breakfast pizza with two farm eggs, chorizo, Roma tomatoes, Gruyere cheese and extra virgin olive oil.

Organic buttermilk pancakes served with Vermont maple syup.

Organic buttermilk waffles served with Vermont maple syup.

Poached organic farm eggs on puff pastry with spinach, shiitake mushrooms, Hollandaise and home fries.

Grilled marinated hangar steak with any style of eggs, home fries and salad.

French toast served with sauteed apples, sweetened creme fraiche and Vermont maple syrup.

Omelet of the day with home fries.

Organic farm eggs baked with tomato sauce, goat cheese, black olives, capers, fresh herbs and home fries.

Bacon, sauteed onions and Gruyere cheese.

Poached organic farm eggs and Hollandaise sauce atop English muffins with home fries and madrange ham.

Poached organic farm eggs and Hollandaise sauce atop English muffins with home fries and smoked salmon.

Scottish smoked salmon, beefsteak tomatoes, organic lettuces, avocado and lemon-caper oil.

Grilled zucchini, eggplant, olive oil poached Roma tomatoes, basil and homemade hummus spread on country bread.

House ground Angus beef burger, applewood smoked bacon, Roquefort, tomato and grilled red onions.

Grilled marinated steak with sauteed onions, melted Gruyere, bacon, fresh lettuce and Bearnaise.

Sliced Madrange ham sandwich with Gruyere cheese.

Sliced Madrange ham sandwich with Gruyere cheese, topped with a fried egg.

Homemade plate of fresh tabouleh, Mediterranean grilled vegetable salad, homemade bean and chick pea hummus, lemon herbed couscous and toast points.

With fresh olive oil poached tuna, haricots verts, potatoes, cherry tomatoes and black olive vinaigrette.

Any style.

Composed daily with fresh local market ingredients.

Belleville's classic vidalia onion gratinee with melted Gruyere.

Local organic farm mixed greens, roasted shallot-aged sherry vinaigrette.

1/2 dozen snails baked in garlic herbed butter.

Frisee, arugula, smoked lardons, fried egg and grilled brioche.

Grilled octopus, avocado puree, watercress and maiche lettuce with a soy-ginger and lime vinaigrette.

Roasted baby beets, baby arugula, fresh goat cheese, almond-panko crumble and lemon vinaigrette.

Roasted pears, Marcona almonds, stinky BKLYN Fourme d'Ambert blue cheese tossed in a citrus vinaigrette.

Warm olives, crushed spices, citrus zests and garden herbs.

Prince Edward Island mussels steamed in shallots, parsley, thyme, garlic and white wine.

House made plate of eggplant tapenade, Nicoise tapenade, celeriac remoulade, roasted peppers with hazelnut and garlic toast points.

Duck liver pate, saucisson sec, bresaola, cornichons, Dijon mustard and Nicoise olives.

Morbier (cow's milk): rich and creamy with a slightly bitter aftertaste. Miti bleu (sheep's milk): Refreshingly tart, milky and minerally with a semi-dried texture. Humboldt Fog (goat's milk): subtle

House ground Angus beef, Gruyere cheese, caramelized onions, fries and salad.