Bon Temps Cafe

Stuffed Focaccia

Chefs choice. Fresh ingredients chosen by the chef stuffed in a hand pressed dough
made with olive oil, flour, water, salt and yeast.
We bake our Focaccia in a stone hearth oven and top it with herbs, olive oil and salt.
Todays feature will be Italian sausage, egg, Spanish onion, and parmesan.
Make sure to tell us your favourite combinations for future weeks!

Olive Oil Roll

When talking about rolls it doesn't seem too exciting unless we say the olive oil
was stomped by beautiful people on a whimsical day with free flowing wine,
but the truth is nearly every meal includes or starts with some sort of bread.
We chose the olive oil dough base since it pairs so well with fresh herbs
and can be eaten alone or served with your family meals.

Focaccia al rosmarino

Hand pressed focaccia dough with fresh rosemary, oregano, olive oil and sea salt.
Once invited into our stone heath oven and baked perfectly this
flavourful soft and chewy bread appears. Poof Mind Blown!

Baguette

Made from wheat flour, water, yeast and common salt, this long lean loaf
is distinguished by its crisp crust. Its said New Orleans po-boy bread
has a light, airy crispness while traditional french loaves have muscle.
Taste ours and decide. From the words of Julia Child:
A fine loaf of plain French bread, the long cranky kind a frenchman
tucks under his arm as he hurries home to the family lunch,
has a very special quality. Its inside is pattered with holes almost like swiss
cheese, and when you tear off a piece it wants to come sideways.
it has body, chew-ability and tastes and smells of the grain.

New Classic

Bacon jam and peanut butter sandwich built and served as a sandwich on a waffle.

The Cure

Potato croquette, and Andouille patty, white cheddar and remoulade
layered than topped with a fried egg.

Louisiana Benny

Poached eggs and ham on a house- made Biscones.
Topped with a crawfish tail and hollandaise sauce.

Bon Temps French Toast

Served with bourbon maple Andouille sausage.

New Orleans Grits

Creamy Grits in our bourbon bacon Creole sauce, topped with an egg.

New Orleans Sweets

Southern Brunch is not complete without some sweets.
Try our caramel cornbread served with house made ice-cream
or classic beignets three freshly fried doughnuts covered in icing sugar.

Hushpuppies.

Sweet corn and jalapeño fritters served with our Creole sauce.

Petite Crab Cakes Louisianne.

Louisiana style crab cakes with a spicy habanero aioli.

Acadian Peppered Shrimp.

Sautéed in Acadian butter, seasoned with Cajun spices and fresh cracked pepper.

Buttermilk Biscones with Bacon Jam.

Down home biscuits served with our famous bacon jam.

Oysters.

Please ask your server about our daily feature. Market price

Apple Cider Pork Belly.

Melt-in-your-mouth pork belly cubes, braised and glazed in apple cider and napped
with habanero hot sauce and honey. Served with cubed cornbread.

Bon Temps Gumbo.

Hearty Cajun soup, thickened and flavoured with okra.

Bourbon Chicken Salad.

Barley, tomato, corn, scallions, black eyed peas, lime vinaigrette.

New Orleans Fried Oyster Salad.

Soft boiled egg, cherry smoked bacon, avocado, almonds, crisp greens, honey mustard dressing

Smoky Blue Cheese Iceberg Wedge.

Sunflower seeds, crispy andouille bits, onion rings.

Crisp Greens.

Nunc Emiles Bodacious Burger.

Cajun seasoned BBQ beef burger, served with cherry smoked bacon, cheddar cheese,
tomato, lettuce, onion, pickle, on homemade ciabatta with creole mustard.

Blackened Chicken Burger.

Chicken breast grilled with blackening spices, served on homemade ciabatta
with lettuce, tomato, onion, and mayo.

The Big Messy.

Fresh baked ham, BBQ chicken breast, Cajun slaw, cheddar cheese, lettuce, tomato,
pickle, onion and creole mustard on homemade ciabatta.

Wharf Fried Shrimp Po Boy.

Served on our fresh baked French loaf with lettuce, tomato, onion and remoulade sauce.

Mamanems Sunday Baked Ham Po Boy.

Served on our fresh baked French loaf with lettuce, tomato, onion,
mozzarella and creole mustard.

Peacemaker Po Boy.

Roast beef with debris, baked ham, cheddar cheese, and Cajun slaw
served on our fresh baked French loaf.

Bon Temps Jambalaya.

A centuries old traditional baked rice dish with all the flavours of Louisiana.
Chicken, andouille sausage, cherry smoked bacon, and baked ham.
Topped with gilled pork belly and a Crawdad.

Blackened Chicken with Lemon Butter Cream.

Double chicken breast grilled with blackening spices and servedwith lemon butter cream.

New Orleans BBQ Shrimp.

A dish made famous worldwide by the distinct New Orleans seafood BBQ sauce.

Bronzed Gulf Scallops.

Fresh scallops coated with blackening seasonings, pan fried and finished with bourbon pecan butter.
Market Price.

The Fire Bird.

A southern tradition. Marinated chicken fried with a spicy coating and doused
with spicy chili oil. Served on a waffle with sliced pickles.

Seafood Creole.

Shrimp, scallops and snapper, sautéed and simmered in Creole sauce,
and served over rice.

Pan Fried Snapper New Orleans.

A snapper fillet fried light with Acadian butter.

Honey Pecan Chicken.

Double chicken breast grilled and glazed with our honey pecan sauce

Mud Pie

Chocolate fudge sauce on top of a baked chocolate cake.
Served with ice cream and chocolate drizzle.

Beignets.

The official state doughnut of Louisiana

Pecan Pie.

Served with Rum raisin ice cream.

Drinks

Weekly Specials
Cocktails
Beer
Behind The Bar
After Dinner & Non Alcoholic