Café des Amis

Name: Café des Amis
Address: 112½ Main St., 64152, MO, 64152
Telephone: 816-587-6767

112½ Main St., Parkville, MO 64152, US

• Tuesday: 11:30AM-10:00PM •Wednesday: 11:30AM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-10:00PM •Saturday: 11:30AM-10:00PM •Sunday: 11:30AM-9:00PM •

Reviews 0

be the first to leave a review...

Leave a Review
signup | login

Deals & Coupons

Details

Cuisine: French
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

BRUNCH

LES HORS - D'OEUVRE

SOUPS

Soup of the day

ESCARGOT

Six Imported snails sauteed in fresh herbs, garlic, butter.

PATE MAISON

Chef made pate served with onion confit and cornichons.

ASSIETTE DE FROMAGES DE FRANCE

An assortment of imported cheese with fresh fruit.

MOULES MARINIERES ODILE

Prince Edward Island mussels steamed in sherry wine, shallots, fresh herbs, and light cream.

LES SALADES

SALADE CAFE DES AMIS

Baby green salad with Dijon honey vinaigrette, topped with red bell pepper, roasted portabella mushrooms, blue cheese, and candied spiced walnuts.

SALADE AU FROMAGE DE CHEVRE

Warm goat cheese over croutons served on a bed of mixed greens.

SALADE DE CRABE

Crab meat tossed with diced tomatoes, red bell pepper, celery and fresh dill-tarragon remoulade, served with mixed green and crouton

LE PLAT PRINCIPAL

PAIN PERDU

French toast served with fresh fruit, candied almonds and honey

CROQUE MONSIEUR

Traditional ham and cheese sandwich served with green salad and tomato provencal.

CROQUE MADAME

Traditional ham and cheese sandwich topped with poached egg and a side green salad and tomato provencal.

QUICHE

Quiche of the day served with tomato provencal and mixed greens.

OMELETTE PROVENCAL

Omelette with cilantro, tomato, onion, bacon and cheese served with vegetable of the day.

CREVETTES PROVENCALES

Jumbo shrimps sauteed in olive oil, diced tomatoes, cilantro and white wine served with vegetables of the day.

COQUILLES ST JACQUES AU GRATIN

Sauteed scallops and mushrooms in sherry wine then lightly breaded and baked in bechamel sauce served with mixed greens.

SAUCISSE ET OEUF POCHE

Grilled duck sausage over baked bread with sauteed spinach and bacon topped with a poached egg and hollandaise sauce.

DESSERTS AND DRINKS SUGESTIONS

CHOCOLATE MOUSEE

TARTE TATIN

SORBET

MIMOSA

PROFITEROLE

KIR ROYAL

CREME BRULEE

BLOODY MARY

LUNCH

LES HORS - D'OEUVRE

SOUPE

Soup of the day.

ESCARGOT

Six imported snails sauteed with fresh herbs, garlic, butter.

PATE MAISON

Chef made pate served with onion confit and cornichons.

TAPENADE NOIRE

Imported black olives with roasted garlic, capers, anchovies. Blended into a spread served with croutons.

AFFINAGES DE FROMAGES DE FRANCE

An assortment of imported cheese garnished with fresh fruit.

MOULES MARINIERES FACON ODILE

Prince Edward Island mussels steamed in sherry wine, shallots, fresh herbs, and light.

LES SALADES

SALADE CAFE DES AMIS

Baby greens salad with Dijon honey vinaigrette, topped with red bell pepper, roasted portabella mushrooms, blue cheese, and candied spiced walnuts.

SALADE AU FROMAGE DE CHEVRE

Warm Goat cheese on croutons served over mixed greens.

SALADE EN SAISON

Fresh baby spinach with candied walnuts, citrus, red onion, hard boiled egg, and a warm bacon honey Dijon vinaigrette.

ENTREE

QUICHE DU JOUR

Ask server for today's seasonal selection.

CREPES VEGETARIENNE

Two crepes filled with emmenthal swiss cheese, sauteed spinach, and mushrooms drizzled with bechamel sauce.

CREPES AU JAMBON

Two crepes filled with emmenthal swiss cheese, ham, mushrooms, and sauteed spinach drizzled with bechamel sauce.

CREPES AU FRUIT DE MER

Two crepes filled with emmenthal swiss cheese, seafood mix in a seafood bechamel sauce.

VOL AU VENT AU POULET

Puff pastry filled with grilled chicken, sauteed mushrooms in a bechamel sauce.

BRIE SANDWICH

French baguette filled with brie cheese, portabella mushrooms, red onions, and red bell pepper.

COQUILLES ST JACQUES AU GRATIN

Sauteed scallops and mushrooms in sherry wine then lightly breaded and baked in a seafood bechamel sauce.

CREVETTES PROVENCALES

Jumbo shrimp sauteed in olive oil, diced tomatoes, cilantro in a white wine sauce.

BOEUF BOURGUIGNON

Beef filet cut into morsels stewed in a rich red wine sauce, classic herbs, mushrooms and carrots with a potato mousseline.

TRUITE MEUNIERE

Half a trout sauteed served with a lemon and butter sauce.

DESSERTS

Profiteroles au Chocolat

Creme Brulee

Mousee au Chocolat

Tarte tatin

Sorbet

Crepe au Chocolat

DINNER

LES HORS - D'OEUVRE

SOUPE

Soup of the day

ESCARGOTS

Six imported snails sauteed in fresh herbs, garlic, butter.

PATE MAISON

Chef made pate served with onion confit and cornichons.

TAPENADE NOIR

Imported black olives with roasted garlic, capers, anchovies blended into a spread served with crusts.

AFFINAGES DE FROMAGES DE FRANCE

An assortment of imported cheese with fresh fruit.

MOULES MARINIERES FACON ODILE

Price Edward Island mussels steamed in sherry wine, garlic, shallots, fresh herbs, and light cream.

CUISSE DE GRENOUILLE PROVENCALE

Frogs legs sauteed in a herb garlic white wine sauce.

COQUILLES ST JACQUES AU GRATIN

Sauteed scallops in sherry wine then lightly breaded and baked in béchamel sauce

LES SALADES

SALADE CAFE DES AMIS

Baby greens salad with Dijon honey vinaigrette, topped with red bell pepper, roasted Portabella mushrooms, blue cheese, and candied spiced walnuts.

SALADE AU FROMAGE DE CHEVRE

Goat cheese on croutons served over mixed greens

SALADE DE FOIE GRAS

Baby greens salad with sliced seared Hudson Valley foie gras, and sauteed seasonal fruit with balsamic port syrup.

LES VIANDES ET VOLAILLES

COQUELET FERMIER ROTI AUX SENTEURS DE SAISON

Petit Campo-Lindo roasted free-range game hen stuffed with fresh thyme served with mushrooms and a white wine sauce.

COTE D'AGNEAU AUX HERBES

Roasted New Zealand rack of lamb dusted with a herbs de provence and cabernet tarragon sauce.

FILET DE BOEUF AUX CHAMPIGNONS

Filet beef tenderloin served with a hunter green peppercorn sauce, and wild mushrooms.

MAGRET DE CANARD MILLAVOIS

Seared domestic duck breast dusted with 4 spices in a fig port reduction sauce.

COTE DE PORC A LA MOUTARDE

Grilled farm pork rib chop brushed with herbs de provence in a creamy grained Dijon mustard sauce.

VENAISON FORESTIER

Seared venison medallions in a mushroom black pepper cabernet sauce.

POISSONS

SAUMON D'ATLANTIQUE SAUVAGE

Seared Atlantic salmon with citrus beurre blanc sauce.

TRUITE D'OR SAUVAGE

Baked wild ruby trout stuffed with wild mushrooms, seasonal herbs, and citrus, then splashed with white truffle oil.

COQUILLES ST JACQUES ROTIES AUX XERES

Pan seared jumbo North Atlantic scallops with sherry and balsamic reduction sauce.

CREVETTES PROVENCALE

Jumbo shrimp sauteed in olive oil, diced tomatoes, cilantro and white wine sauce.

FILET DE FLETAN

Baked halibut in a saffron and orange creme fraiche sauce.

DESSERT MENU

DESSERTS

CRÈME BRULEE

Chef made vanilla custard with caramelized sugar on top.

PROFITEROLES AU CHOCOLAT

Pastry puffs with vanilla ice cream and drizzled with dark chocolate sauce.

TART TARTIN

Caramelized upside-down granny smith apple tart with vanilla ice cream.

MOUSSE AUX CHOCOLAT

Dark chocolate mousse.

CREPE AU CHOCOLAT

Crepe filled with warm chocolate.

COMBO

Petite chocolate mousse and petite crème brulee