Cafe Escadrille MenuContinental | Burlington Dinner Menu
chilled ahi tuna on english cucumber. served with sesame seaweed salad, pickled ginger, wasabi and soy.
with cocktail sauce and fresh lemon.
tender lobster meat served with fresh lemon and cocktail sauce.
freshly shucked to order.
a new england tradition.
thinly sliced, served with bermuda onions, capers and pumpernickel bread.
a grand feast of the finest shellfish
herb-marinated artichokes stuffed with vermont chevre cheese with a parmesan bread coating.
crusted french brie cheese served with raspberry coulis, sliced almonds and french bread.
served with a flavorful lobster bisque.
sauteed with fresh garlic, chopped tomato and basil in a white wine butter sauce.
french helix snails in burgundy butter, served with garlic bread.
baked with lightly seasoned crumbs, casino butter and bacon.
fresh baked with creamed spinach and mushrooms, flavored with pernod.
baked mushroom caps with fresh maine crabmeat stuffing.
served with tomato-basil jam and tartar sauce.
grilled baby lamb chops served with a sweet mint sauce.
made fresh daily.
baked to a golden brown.
tossed with our famous caesar dressing.
topped with gruyere cheese. choice of dressing.
topped with blue cheese dressing and bacon bits.
tender chicken breast sauteed with fresh garlic, in a lemon caper sauce, served with fresh pasta.
tender chicken breast sauteed with parma prosciutto, sliced mushrooms, chopped tomato in a sage scented sauce. topped with mozzarella cheese.
boneless chicken breast sauteed with spinach, mushrooms and sweet marsala wine. served with fresh pasta.
crisp tender roast long island duckling with a zesty orange glaze.
three lamb loin chops, grilled to your specifications and topped with minted demi glace.
large cut of certified angus beef, au jus, blackened on request.
a trimmed certified angus beef, pan blackened with portabello mushroom, served with a bourbon whiskey sauce.
broiled certified angus beef, maitre de butter, tomato garni.
broiled center cut of beef tenderloin with sauce bearnaise, mushroom cap and tomato garni.
two baked stuffed shrimp and petite filet mignon with bearnaise sauce, served with a tomato crown.
grilled tenderloin steak with bordelaise sauce. served with a baked stuffed maine lobster tail.
the finest veal sauteed with sweet marsala wine, prosciutto, capers and mushrooms, served with fresh pasta.
sauteed tender veal in a creamy madeira wine sauce garnished with shrimp, lobster tail, and artichoke hearts.
mascarpone ravioli with sauteed julienne vegetables, sundried tomato and aurora sauce.
broiled deep sea scallops with seasoned cracker crumbs and butter.
jumbo gulf shrimp stuffed with our chefs delicious seafood stuffing and drawn butter.
sauteed with fresh garlic, chopped tomato and basil in a white wine butter sauce. served atop fresh pasta.
a combination of scallops, shrimp and lobster meat tossed with fresh pasta in a creamy alfredo sauce. topped with grated romano cheese.
grilled salmon with dill cream.
pan seared medium rare yellow fin tuna and maine diver scallops, served with oriental mandarin sauce and steamed rice.
served with fresh cucumber relish, blackened on request.
native haddock baked with seasoned bread crumbs, butter and parsley.
boiled, broiled or baked stuffed.
your server will describe our delicious homemade dessert selection.
a warm chocolate pudding cake served with a sweet port wine reduction and french vanilla ice cream.
smooth rich vanilla custard topped with a sheer layer of crisply caramelized sugar. a trinity college recipe for cambridge burnt cream dating from the 1860s.
cream cheese icing, white chocolate curls.
graham cracker crust served with a delicious fresh blueberry compote.
served warm with chocolate and salted caramel sauce with vanilla ice cream.
large puff filled with cappuccino or french vanilla ice cream, smothered with hot fudge, whipped cream and toasted almonds.
fresh seasonal berries over angel food cake with freshly whipped cream.
a dish of one of our ice creams, frozen yogurts or sorbets. topped with hot fudge or strawberry sauce, if you desire.
serves 4-8 people.
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