Lunch

Lunch Menu

Soup Du Jour (made fresh daily, no dairy)

Served with Baguette ……………………………..………………………………………….Cup 3.75…. Bowl  7.50

Main Course Salads

(Dressings:  Balsamic Vinaigrette, Horseradish Vinaigrette, Caesar, Honey Mustard,

Ranch, Pomegranate, Lemon, Ginger Soy, Orange Dijon)

Tea Room– Assorted California Greens, French Green Beans, and Roma Tomatoes With choice of Dressing ………………………………………….. 8.00  With Grilled Chicken…………………………………………………..……..12.75

Caesar — Crisp Romaine Lettuce, Seasoned Croutons, Hard Boiled Egg, Anchovy and Parmesan Cheese ……………………….…………11.00     with Grilled Chicken………………………………………………………….14.00

Classic Greek — Iceberg, Tomato, Cucumber, Red Onion, Greek Olives, Feta Cheese  ……………………………………………………………………..11.00

Mediterranean Chicken — Asparagus, Basil, Capers, Tomato, Olives in Vinaigrette …………………………………………………………………..…..12.75

Classic Nicoise — Fresh Ahi Tuna, French Green Beans, Red Onion, New Potatoes, Roma Tomatoes, Hard Boiled Egg and Nicoise Olives with Balsamic Vinaigrette ……………………………………………………..…14.75

Curry Chicken — Artichoke Hearts, Red Onion and New Potatoes ………………………………………………………………………………………12.75

Spinach — with Red Onion and Warm Applewood Bacon Dressing..………………………..…………………………………………………….………11.00

Lemon Chicken — Roasted Red Bell Peppers, Capers and Lemon Dressing………………………………………………………………….…..…..12.75

La Conversation Chopped — Turkey, Ham, Bacon, Avocado,Tomato, Roasted Corn & Mozzarella ………………………………………………….13.50

Pacific Rim Chicken — Chinese Cabbage, Snow Peas, Bok Choy, Bean Sprouts, Jicama, Red and Yellow Bell Peppers, Scallions with a Ginger Soy Dressing ………………………………………………………………….12.95

Steak and Avocado —  Filet Mignon, Tomato, Radicchio, Capers, Scallions with a Horseradish Vinaigrette …………………………..13.95

Chicken Almondine — On a Bed of Radicchio and Romaine With Dill Almond Lemon Dressing…………………………………………………12.75

Roasted Vegetable — Radicchio, Asparagus, Bell Pepper and Portobello Mushroom on a Bed of California Mixed Greens ……….…………11.00

Tostada — Served over a Grilled Tortilla with Lettuce, Black Beans, Feta Cheese, Onion, Tomato, Cilantro Grilled Corn Choice of Filet Mignon or Ahi Tuna …………………………………………………………………………14.50

or Grilled Chicken ……………………………………………………………13.50

Doheny Smoked Salmon — Field Greens, Tomato Wedges, Smoked Salmon, Capers, Fresh Dill and Vinaigrette………………………..14.00

Goat Cheese and Roasted Beet — Goat Cheese, Croutons, Field Greens, Orange Slices, Roasted Beets, Carmelized Walnuts and Orange-Dijon Vinaigrette  ………………………….……………………………………….11.00

Warm Chicken — Mixed Greens, Sun Dried Tomatoes, Breast of Chicken, Goat Cheese and Vinaigrette Dressing …………………13.75

Southwest Chicken — Roasted Red Pepper, Roasted Artichoke, Roasted Corn and, Southern-style Baked Chicken…………………………………………..…………………………12.75

Spinach with Chicken — Caramelized Walnuts, Goat Cheese and Pomegranate Vinaigrette……………….…………………………12.75

Pear and Arugula — Goat Cheese and Vinaigrette ……….…….12.50

Fraise  — With Poached egg, Chopped Bacon and Vinaigrette….12.50

Split Charge 1.50

Sandwiches

Served with Your Choice of Fresh Fruit, Salad or Roasted Potatoes

Fresh Chicken Breast — Sliced on Baguette with Lettuce, Roma Tomato,

Avocado and Honey Mustard Dressing ………………………..….. 10.25

Grilled Portobello — on Baguette with Basil, Brie,Radicchio and Sun-Dried Tomato Sprea………………………………………………………….12.50

Classic BLT — on Sourdough Toast with Applewood Bacon, Garden Tomato, and Lettuce with Mayonnaise ..…………………………….10.50

Kelly Club — Applewood Bacon, Lettuce, Tomato, Chicken, Avocado, Cheese and Mayonnaise on Sourdough Toast .….…………….…13.25

The Bakers Favorite — On Baguette with Chicken Apple Walnut Sausage, Arugula, Fresh Buffalo Mozzarella

and French Mustard …………………….…………………………………12.25

Fresh Turkey Breast — On Grilled Sourdough with Caramelized Onions and Brie Cheese ………………………………………………………….…..12.50

Total Vegetarian — With Lettuce, Tomato, Mushroom, Avocado,

Roasted Eggplant, Roasted Red Peppers and French Mustard…10.75

Black Forest Ham — On Baguette with Lettuce, Tomato, Brie Cheese and French Mustard …………………………………………………………11.50

Monte Cristo Ham with Chicken and Swiss Cheese Grilled on French Toast…………………………………………………………………………..….13.50

Grilled Chicken — With Olive Tapenade, Radicchio on Pumpernickel ……………………..………………………………………………………………12.50

Turkey Burger — With Lettuce, Tomato, Mayonnaise and, Cheddar Cheese on a Seeded Bun………………………………………………..…..12.25

Caprese on Baguette — Fresh Buffalo Mozzarella, Roma Tomato with Fresh Basil ……………………………………………………………………..10.50

Filet Mignon — On Baguette With Caramelized Onion and Cheese and

a Zesty Barbecue Sauce…………………………………………………14.25

Grilled Ham and Cheese — Gruyere and Black Forest Ham With Tomato on Sourdough ……..…………………………………………………………..12.00

La Conversation Specialties

Assorted Cheese Plate with French Baguette and Olives ….….14.50

(Choose three from Brie, Cheddar, Swiss, Gruyere, Feta, Goat, Mozzarella)

Bouchee a la Reine  thousand layer pastry filled with chicken or scallops,with Chicken………………………………………………………14.00

bechamel and mushrooms, served with fruit, salad or potatoes ..…………………….with Scallops……………………………………………15.00

Filet Mignon Quesadilla — With Portobello Mushrooms and Cheese

Served with Pico de Gallo, Sour Cream and Guacamole ……….13.50

Chicken Quesadilla — With Portobello Mushrooms and Cheese

Served with Pico de Gallo, Sour Cream and Guacamole ………..12.75

Portobello Mushroom Vegetarian Quesadilla– With Cheese,

Served with Pico de Gallo, Sour Cream and Guacamole …….…11.75

Quiche Du Jour — Served with Fresh Fruit or Salad ………..…10.50

Open-Faced Smoked Salmon and Caviar Club — on Baguette with Cream Cheese, Capers, Tomato, Dill and Red Onion ……..…….14.50

WRAPS (in a Flour Tortilla)

Ahi Tuna — Tuna, Cucumber, Avocado, Roma Tomato and Radicchio……………………………………………………………………….14.75

Kelly Club BLT  — with Chicken, Avocado and Cheese…….….13.00

Fresh Turkey Breast — with Avocado, Cheese, Tomato, Romaine and Red Onion………………………………………………………………………………12.75

Smoked Salmon — Smoked Salmon, Capers, Cream Cheese, Lettuce, Tomato and Fresh Dill………………………………………………………..14.75

Desserts and Pastries

Tart/Thomas   4.00

Guava Tarts   2.75

Milanese   1.95

Cake Slices   6.00

Fresh Fruit Tarts   4.75

Macadamia Hearts – Dark or White   3.00

Apple Tart w/ Macadamia Nut Top   3.75

Apple Normandie   3.50

Linzer Cookies   3.25

Apricot Sabley   3.25

Éclair – Vanilla and Chocolate   4.25

Chocolate Mousse Cups   4.25

Paris Breasts   3.00

Lemon Curd Bars … 3.25

Assorted Baked Fruit Tarts   3.75

Linzer Tarts   2.75

Almandine   3.75

Brownie with Nuts    3.00

Tart Tatin with whipped Cream   6.75

Religious Mocha   3.75

Peach Bread Pudding   3.50

All Miniatures 21.00/dozen or 1.95 each

Specialty Cakes & Tarts

Baked daily using only the freshest, natural ingredients.

Small (8”)                    Medium (10”)              Large (12”)

Cakes    28.00                               37.00                          50.00

(serves 8 – 10)               (serves 12-15)           (serves 18 – 20)

Flourless Chocolate, Strawberry Mousse, Raspberry Mousse, Chocolate Mousse, Black Forest, Sacher Torte, Carrot Cake, Lemon Mousse, Mocha Hazelnut, Red Velvet

Italian           Small (8”)                    Medium (10”)              Large(12”)

Fruit          28.00                              38.00                         55.00

Tarts             (serves 8 – 10)            (serves 12-15)        (serves 18 – 20)

(Thousand layer pastry painted with chocolate, French pastry cream and assorted seasonal fruit.)

Pear Tart (or Peach) baked with almond cream and berries…………………………………………………………………………..…..24.00

Tart Tatin (classic French Apple Tart)  ….……..………………..60.00

Peach Bread Pudding with brioche and croissants …. 30.00

Kugeloff Cake (Alsacian tea cake with almond cream and raisins……………………………………………………………………18.00

Dipped in chocolate………………………………………..……..21.00

Croc-En-Bouche (caramelized puff pastry balls filled with crème Patisserie)…..95.00

(60 balls — additional balls 1.75 each)

Macadamia Nuts Pyramid (Macadamia Nut Cookies, caramelized and

drizzled with dark and white chocolate………………………………………………………………95.00

(60 heart cookies — additional hearts  1.75 each)

Small (8”)                    Medium (10”)              Large(12”)

St. Honore  30.00                         45.00                           60.00

(serves 8 – 10)                 (serves 12-15)       (serves 18 – 20)

(Puff Pastry painted with chocolate, with Caramel Balls filled with crème Patisserie piped in with Vanilla and Chocolate Whipped Cream)

Fruit              Small (8”)                    Medium (10”)              Large(12”)

Genoise    30.00                               40.00                         60.00

(serves 8 – 10)                 (serves 12-15)       (serves 18 – 20)

(Two layers of Genoise with Crème Patisserie, Strawberries, Blueberries, Kiwis, Blackberries and Raspberries, topped with Fresh Fruit and Butter Cream Icing)