starters
Tomato Basil Soup – 5
fresh basil, parmesan, olive oil
Butternut Apple Bisque- 6
apple cider, brandy, crisp sage
Marinated Olive Salad – 7
olives, carrot, cauliflower, peppers, herbs
Steak Tartare* – 15
caper, lemon, dijon, shallot, goufrettes (house chips)
Chicken Liver Mousse* – 13
pickled shallot, green apple, ciabatta toast
Flatbread Hummus – 12
roasted garlic, wood-fired flatbread, cucumber, olive tapenade
Pommes Frites – 10
house-cut, truffle, parmesan, herbs
Wood-Fired Pizza – 14
chouce of: three cheese, margherita, pepperoni
Charcuterie & Fromage – pick three – 14
selection of meats & cheeses with chef’s choice of accoutrement
Salads
House Salad – 8
tomato, cucumber, red wine vinaigrette
Classic Caesar Salad – 8
romaine, croutons, parmesan, anchovies
Goat Cheese & Walnut Salad – 9
fresh goat cheese, toasted walnuts, cranberries, dijon vinaigrette
Roasted Beet & Blue Cheese Salad – 9
mixed greens, roasted beets, blue cheese, pork belly lardons, red wine vinaigrette
Entrées
Pan-Roasted Duck Breast – 26
butternut squash, fingerling potatoes, cauliflower, sweet pepper marmalade
Apple Cider Braised Pork Shank – 24
fall-spiced squash, bacon braised lentils, apple cider jus
Scallops Risotto* – 30
shitake mushrooms, rosemary, roasted garlic, sherry reduction
Wood-Fired Bistro Steak – 26
roasted yukon gold potatoes, smoked herb butter, seasonal vegetables, red wine bordelaise
Pan-Seared Shrimp Tagliatelle – 23
spinach, tomato, caper, lemon, smoked herb butter
Pan-Roasted Salmon Fillet* – 25
white bean puree, shaved brussel sprouts, grilled lemon, sherry
Café Europa Burger – 17
choice of cheddar, swiss, blue cheese, served with pommes frites
SIDES
Shaved Brussel Sprouts – 6
warm bacon sherry vinaigrette, garlic, olive oil
Roasted Beets – 6
green onion, feta, chimichurri
Butternut Squash – 6
sage, fall-spiced brown butter
Sauteed Cauliflower – 8
calabrian chili, walnut, parmesean
Roasted Yukon Gold Potatoes – 6
shallot, garlic, rosemary
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*consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of food borne illness