The Bear Café

Latin Style Crudite, with Cauliflower Rosettes, Sweet Peppers, Carrots and Sweet Onions

Thinly Sliced Potato, Ricotta and White Truffle; Fresh Mozzarella, Basil and Tomato (Margarita); Sweet Italian Sausage, Roasted Peppers and Aged Provolone

Composed Salad of Baby Arugula, Frisee and Trevisano with Asparagus, Leek Crispies, Avocado and Toy Box Tomatoes

with Shiitake Mushroom Duxelles, Parsnip Puree and Calvados Jus de Poulet

with Saute of Sweet Corn, Toy Box Tomatoes and Leeks

with Oven Roasted Strawberries

with House-Made Vanilla Bean Ice Cream

with Caviar and Creme Fraiche

with Mango Chutney

with Applewood Bacon

with Pignoli Nuts, Baby Arugula and Sweet Peppers

with Lingonberries

with Scallions and Sesame Seeds

with Chipotle Citrus BBQ Sauce

with Port Garlic Sauce

with Pinot Grigio and Fresh Herbs

with Chevre

with Maple Syrup

with Cajun Aioli

with Honey Mustard

with Parmesan and Scallions

with Fresh Rosemary and Mint Coulis

with Citrus Zest, Black Pepper and White Balsamic Vinaigrette

en Barigoule

wrapped in Imported Danielli Prosciutto

with Scallop Mousse and Sauce Vert

with Dijon Mustard, Fresh Herbs and Horseradish Creme Fraiche

with Cucumbers, Capers, Sweet Peppers and Yeres Vinaigrette

with Upland Cress, Blue D'auvergue Cheese and Vidalia Onion

with Olives, Feta and Toy Box Tomatoes

with Beef Consommé and Swiss Gruyere Gratin

with Shaved Parmesan and Lemon Vinaigrette

with Pears, Gorgonzola, Polenta Croutons, Cranberry Vinaigrette

with Green Apples, Bacon Lardons and Egg

with Green Onion, Chili-Lime BBQ Sauce

with White Wine, Dijon Mustard, Light Cream, Shallots

Sesame Seeds, Wasabi Soy Dipping Sauce, Wakame Sea Weed

Portabello Mushrooms, Butternut Squash, Pearl Onions, Sage, Aged Provolone

with Mashed Potatoes, Green Peppercorn Jus and Haricots Verts

Chili-Lime BBQ Glaze, Sugar Snap Peas, Shiitakes, Scallions, Ginger Crispies

served with House Cut French Fries, Green Peppercorn Butter

served with Port Wine, Garlic Mash, Stilton Butter

with Shiitake Mushrooms, Napa Cabbage, and White Miso Broth

served on a Toasted Challah Bun with Lettuce, Tomato, Dill Pickle and Fries

with Mango Chutney, Lettuce Tomato and Hand Cut Fries

Organic Oats, Walnuts, Sunflower Seeds, Vegies, Choice or Fries or Green Salad

with Garlic Crouton, Lettuce, Tomato, Pickle and Hand Cut Fries

Leeks, Butternuts Squash, Parmesan Shards

Day Boat Scallops, Mussels, Shrimp, Crabmeat, Tomato, Pinot Grigio, Garlic Crustini

Roasted Chili Butter, Toy Box Tomatoes, Swee Corn, Potato Crisp

Fregola, Feta Cheese, Mint, Capers, Cucumber, Cucumber, Garlic

with Vanilla Ice Cream

Fresh Blueberry Compote

with Fresh Whipped Cream

with Fresh Whipped Cream and Walnuts

with Roasted Strawberries

Latin Style Crudite, with Cauliflower Rosettes, Sweet Peppers, Carrots and Sweet Onions

Thinly Sliced Potato, Ricotta and White Truffle; Fresh Mozzarella, Basil and Tomato (Margarita); Sweet Italian Sausage, Roasted Peppers and Aged Provolone

Composed Salad of Baby Arugula, Frisee and Trevisano with Asparagus, Leek Crispies, Avocado and Toy Box Tomatoes

with Shiitake Mushroom Duxelles, Parsnip Puree and Calvados Jus de Poulet

with Saute of Sweet Corn, Toy Box Tomatoes and Leeks

with Oven Roasted Strawberries

with House-Made Vanilla Bean Ice Cream

with Caviar and Creme Fraiche

with Mango Chutney

with Applewood Bacon

with Pignoli Nuts, Baby Arugula and Sweet Peppers

with Lingonberries

with Scallions and Sesame Seeds

with Chipotle Citrus BBQ Sauce

with Port Garlic Sauce

with Pinot Grigio and Fresh Herbs

with Chevre

with Maple Syrup

with Cajun Aioli

with Honey Mustard

with Parmesan and Scallions

with Fresh Rosemary and Mint Coulis

with Citrus Zest, Black Pepper and White Balsamic Vinaigrette

en Barigoule

wrapped in Imported Danielli Prosciutto

with Scallop Mousse and Sauce Vert

with Dijon Mustard, Fresh Herbs and Horseradish Creme Fraiche

with Cucumbers, Capers, Sweet Peppers and Yeres Vinaigrette

with Upland Cress, Blue D'auvergue Cheese and Vidalia Onion

with Olives, Feta and Toy Box Tomatoes

with Beef Consommé and Swiss Gruyere Gratin

with Shaved Parmesan and Lemon Vinaigrette

with Pears, Gorgonzola, Polenta Croutons, Cranberry Vinaigrette

with Green Apples, Bacon Lardons and Egg

with Green Onion, Chili-Lime BBQ Sauce

with White Wine, Dijon Mustard, Light Cream, Shallots

Sesame Seeds, Wasabi Soy Dipping Sauce, Wakame Sea Weed

Portabello Mushrooms, Butternut Squash, Pearl Onions, Sage, Aged Provolone

with Mashed Potatoes, Green Peppercorn Jus and Haricots Verts

Chili-Lime BBQ Glaze, Sugar Snap Peas, Shiitakes, Scallions, Ginger Crispies

served with House Cut French Fries, Green Peppercorn Butter

served with Port Wine, Garlic Mash, Stilton Butter

with Shiitake Mushrooms, Napa Cabbage, and White Miso Broth

served on a Toasted Challah Bun with Lettuce, Tomato, Dill Pickle and Fries

with Mango Chutney, Lettuce Tomato and Hand Cut Fries

Organic Oats, Walnuts, Sunflower Seeds, Vegies, Choice or Fries or Green Salad

with Garlic Crouton, Lettuce, Tomato, Pickle and Hand Cut Fries

Leeks, Butternuts Squash, Parmesan Shards

Day Boat Scallops, Mussels, Shrimp, Crabmeat, Tomato, Pinot Grigio, Garlic Crustini

Roasted Chili Butter, Toy Box Tomatoes, Swee Corn, Potato Crisp

Fregola, Feta Cheese, Mint, Capers, Cucumber, Cucumber, Garlic

with Vanilla Ice Cream

Fresh Blueberry Compote

with Fresh Whipped Cream

with Fresh Whipped Cream and Walnuts

with Roasted Strawberries

Latin Style Crudite, with Cauliflower Rosettes, Sweet Peppers, Carrots and Sweet Onions

Thinly Sliced Potato, Ricotta and White Truffle; Fresh Mozzarella, Basil and Tomato (Margarita); Sweet Italian Sausage, Roasted Peppers and Aged Provolone

Composed Salad of Baby Arugula, Frisee and Trevisano with Asparagus, Leek Crispies, Avocado and Toy Box Tomatoes

with Shiitake Mushroom Duxelles, Parsnip Puree and Calvados Jus de Poulet

with Saute of Sweet Corn, Toy Box Tomatoes and Leeks

with Oven Roasted Strawberries

with House-Made Vanilla Bean Ice Cream

with Caviar and Creme Fraiche

with Mango Chutney

with Applewood Bacon

with Pignoli Nuts, Baby Arugula and Sweet Peppers

with Lingonberries

with Scallions and Sesame Seeds

with Chipotle Citrus BBQ Sauce

with Port Garlic Sauce

with Pinot Grigio and Fresh Herbs

with Chevre

with Maple Syrup

with Cajun Aioli

with Honey Mustard

with Parmesan and Scallions

with Fresh Rosemary and Mint Coulis

with Citrus Zest, Black Pepper and White Balsamic Vinaigrette

en Barigoule

wrapped in Imported Danielli Prosciutto

with Scallop Mousse and Sauce Vert

with Dijon Mustard, Fresh Herbs and Horseradish Creme Fraiche

with Cucumbers, Capers, Sweet Peppers and Yeres Vinaigrette

with Upland Cress, Blue D'auvergue Cheese and Vidalia Onion

with Olives, Feta and Toy Box Tomatoes