Citrus Cafe - Menu complet

country plate with coarse mustard, cornichons and sliced red onions, served with baguette and table crackers.

country pate and laura chenel's chevre.

three cheeses selection

hot off the grill spiced rubbed tuna, prepared medium rare, we add roasted bell pepper, red onion, bibb lettuce and dijon mustard on a ficelle.

with fresh berries

prepared your way

a baguette with your choice of raspberry, wild fruit, strawberry, apricot preserves or orange marmalade.

three egg omelet folded with our favorite, cheese.

medley of seasonal fresh fruit

lightly breaded calamari tossed with fresh herbs, served with lemon feta dipping sauce.

trocadero 's version of this traditional european plate, breaded 'catch of the day ' fillet, served with french and coleslaw, inquire about the daily catch!

chilled pan grilled chicken breast, on a bed of romaine lettuce with granny smith apples, celery, and toasted walnuts, dressing in a refreshing lemon aioli.

grilled tuna prepared medium rare, red potatoes, green beans, hard boiled egg, nicoise olives, on top a bed of greens finished with a petite anchovy fillet and balsamic vinaigrette dressing.

poached shrimp in ceviche marinated with red bell pepper, cucumber and avocado served on romaine lettuce.

trocadero's chicken salad, arugula, with sliced tomato served on your choice of croissant or ficelle

a traditional greek hummus dip, served with cucumber, tomato, kalamata olives and warmed pita bread

poached egg, smoked ham, cajun spiced artichoke hearts on a toasted english muffin and smothered in our homemade hollandaise sauce.

ficelle spread with french style butter, stacked with sliced smoked ham.

banana walnut, chocolate chunk, blueberry, bran

french baguette with spreads spicy cream cheese.

baked daily in our kitchen

freshly baked from wildflour bakery

simple yet sophisticated, rich, creamy cheesecake served with classic accompaniments

a piece of joy and happiness

layered fresh raspberries, champagne sabayon custard, and whiped cream, purely gratifying.

yes yes! nutella mousse, white chocolate and toasted hazelnuts.

pan seared beef tenderloin in natural jus with the traditional pommes frites and petite bistro salad.

pate armagnac with apples, caperberries and chutney, served with baguette and table crackers

thinly sliced salmon lox with baguette and cracker, served with all the fixins, red onion, cucumber, capers and herb cream cheese.

toasted granola and vanilla yogurt topped with a blend of seasonal berries.

pan seared blackened tuna steak served with creole bisque, jalapeno polenta and chef selected vegetables

portobello mushroom and parmesan served on european foccacia bread with pesto and arugula.

grilled tender pork chop with pesto mashed potatoes and a selection of julienne seasonal vegetables

sauteed wild mushrooms and fresh crumbled bleu cheese wrapped in a crepe topped with brandy mushroom veloute

two eggs prepared your way with a 4 oz tenderloin grilled medium rare, finished with maple compound butter.

made fresh daily, always delicious, served with bread

steamed prince edward island mussels in a broth white wine and fresh herbs, served with herb croutons.

not your traditional gazpacho, a refreshing blend of green grapes, avocado, cucumber, bell peppers and mint, served chilled.

hot and fluffy with butter and maple syrup

penne pasta tossed with grilled eggplant, kalamata olives, and a light herb tomato sauce with a touch of french basil.

grilled portobello mushroom, eggplant and red bell peppers served on a classic european focaccia, spread with sun-dried tomato tapenade.

belletoile brie melted on a ficelle, drizzled with olive oil and topped with fresh basil and tomato slices, toasted perfectly!

trocadero's own and terrace favorite, served with warmed whole wheat pita bread.

pate armagnac and belletoile brie.

roast beef with melted crumbled bleu cheese and arugula finished with our au poivre sauce. served on a toasted ficelle.

served hot and cheesy! smoked ham topped with tomato slices and gruyere melted on a ficelle, we finish this with our bechamel sauce.

three egg omelet with grilled seasonal vegetables and topped with basil garlic aioli

three egg omelet with laura chenel's chevre, thinly sliced smoked salmon and fresh diced tomato.

smoked bacon and diced caramelized tomato frittata topped with thin slices of avocado and creme fraiche.

toasted english muffin with witted spinach, oven roasted tomato and poached egg topped with homemade hollandaise.

smoked ham and melted gruyere cheese filled crepe

a sweet crepe filled with fresh ricotta cheese and a melange of seasonal berries.

a warm savory crepe filled with sauteed spinach and gruyere cheese and finished with bechamel sauce.

served hot and cheesy, just like her man, but we add fried eggs and serve it on a buttery croissant.

Chef's daily selection

pan roasted chicken breast in tequila lime glaze served with chipotle chile laced mashed potatoes and wilted spinach.

six cheeses selection

spiced chickpea croquettes tucked inside whole wheat pita bread with sliced tomato and cucumber cucumber with a drizzle of our zesty lemon feta dressing.

mixture of greens, tomato, toasted walnuts, crumbled bleu cheese tossed with balsamic dressing.

pan seared salmon encrusted in roasted wasabi peas, served over an asian vegetables stir fry in an aromatic broth with hints of tamari.