Soupe de Moules au Safran. Creamy mussel soup perfumed with saffron, fresh mussels and vegetable julienne. 8.50

Soupe a l’oseille. Sorrel soup, steamed sea scallops, sorrel “chiffonade”. 8.50

Gazpacho. Chilled very smooth tomato, cucumber and sweet red pepper soup, roasted red pepper julienne , tomato ice. 8.50

Raviolis de Fromage de Chevre. Homemade goat cheese ravioli,  ratatouille  basil sauce. 10.00

Escargot “Café Shelburne”. Snails with garlic butter, proscuitto ham, almonds, mushrooms, parsley and croutons.  10.00

Salade de Saison. Mixed greens according to the season with our homemade  Dijon  dressing. 8.50

Carpaccio de Saumon. Thinly sliced Atlantic salmon seasoned with virgin olive oil and lemon juice , vegetable spring roll.  12.00

Salade de Canard. Pan sautéed duck tenders, haricots verts, bouquet of mesclun, quail egg crouton, balsamic vinaigrette. 12.00

Vol au Vent aux Moules. Puff pastry filled with sautéed mussels, garlic, parsley, mussel curry sauce. 11.00

Café Shelburne is a member of The  Vermont  Fresh Network.

Filet de Saumon aux Petits Pois. Steamed fillet of Atlantic salmon, fresh pea stew, pea and herb sauce. 26.00

Filet de Lotte. Steamed fillet of monkfish, fresh spinach, sautéed mushrooms, shrimp coulis. 26.00

Steak Tartare. Freshly ground beef tenderloin served raw, seasoned according to your taste tableside. 25.00

Magret de Canard. Pan sautéed breast of duck, roasted garlic flan, glazed turnips, duck white wine sauce. 27.00

Cailles Roties. Partially boneless roasted Vermont quail, egg plant tomato and mushroom tower, quail white wine sauce sauce.  28.00

Filet Mignon. Beef tenderloin, green pepper corn and  port wine reduction sauce. 28.00

Gnocchi. Homemade potato gnocchi, fresh spinach, vegetables, tomato coulis. 19.00

Carré d’Agneau Roti. Rack of lamb, sautéed polenta, fresh spinach, lamb red wine sauce. 29.00

Café Shelburne is a member of The Vermont Fresh Network.

Dessert menu

Glace au Sirop d’Erable. Homemade local maple syrup ice cream

Les Trois Petits pots. Crème brulee trio, Vanilla, Espresso, Chocolate.

Les Sorbets. Homemade assorted sorbets.

Fondant aux Trois Chocolats. Three chocolate fondand served with a pistachio crème Anglaise.

   Creme Brulee. A creamy egg custard topped with a caramelized crust.

   Profiteres au Chocolat. "Pate a choux" filled with homemade vanilla ice cream,topped with warm chocolate sauce.

All desserts 8.00

Cafe Shelburne Chocolate

Truffles $2.00pc

A box of 12 for $19, a box of 6 for $10

v      La confiture du Vieux Garçon (marinated berries in alcohol) 9.50