Le Menu_Diner




*Hours / Heures* Monday - Friday Lunch / Déjeuner 11:30 - 2:30 Dinner 5:30 - 10:00 Saturday 5 - 10 PM T: 617-725-8855 F: 617-725-8837 Email: [email protected]				Le Menu > Lunch > Dinner Restaurant Week Dinner $33.07 per person Appetizers Soup du Jour Mixed Green Salad, Warm Goat Cheese House Pate with Garnishes Salmon Trio Crudite Platter Entrees Seafood Crepe Duck Confit, Beans Veal Arlesienne Beef Paillard, Roquefort Butter Sauce Pork Loin, Orange Sauce Tournedos of Salmon, Bearnaise Desserts Chocolate Mousse Homemade Pastry Rice Pudding Irish Cassis Sorbet Dinner Hors d’Oeuvres Froids Pâté maison et condiments House paté with garnishes 8.50 Symphonie de saumons, sauce raifort Salmon combination, horseradish sauce 10.75 Assiette de Cochonnailles French smoked ham, pate, dry sausage and garlic sausage 10.95 •Steak Tartare et pain de seigle Steak Tartare with Rye Bread 10.25 Foie gras ‘Pierrot’ Duck foie gras with dried apricot , fleur de sel and balsamic vinegar reduction 16.95 Oeufs durs mayonnaise Hard boiled eggs with mayonnaise 6.25 Saucisson de Paris et rosette de Lyon Sliced garlic sausage and cured dried sausage 6.95 Hors d’Oeuvres Chauds Escargots Bourguignonne Snails in garlic and butter 7.95 Moules ò la Marinière Mussels in white wine 9.25 Crêpe de fruits de mer Seafood Crepe 9.25 Penne Pasta Penne Pasta, sun dried tomatoes, smoked salmon and smoked duck 8.50 Fricassée de champignons Bordelaise Sauteed mushrooms in garlic butter and parsley 6.95 Bisque de homard au Cognac Lobster bisque 7.25 Soupe à l’onion gratinée French onion soup 6.95 Soupe du jour Soup of the day 5.50 Salades Salade Mêli-Mêlo sauce vinaigrette Mixed green salad, vinaigrette dressing 6.50 Coeur de palmier aux fines herbes Hearts of palm with fresh herbs 7.75 Salade de Saison chêvre chaud Seasonal greens with warm goat cheese and roasted pine nuts 7.75 Salade d’avocat, crabe, homard et crevettes Avocado crab, lobster and shrimp salad with caviar 14.95 Salade Caesar au magret de canard fumé Caesar Salad smoked duck breast 9.95 Salade de tomates et concombres Tomatoe and cucumber salad vinaigrette 6.95 Viandes All entrées are served with fresh seasonal vegetables and potatoes •Steak au poivre ou béarnaise, pommes frites Sirloin steak, peppercorn or béarnaise sauce, french fries 28.75 Escalope de veau Viennoise Breaded veal cutlet 20.95 Tripes à la mode de Caen Tripes 18.95 •Canard à l’orange Duck breast and confit with orange sauce 21.95 Saucisses de Toulouse pomme-purée French sausages with mashed potatoes 17.75 Suprême de volaille grillé au beurre de truffe Grilled Chicken Breast with truffle butter 18.75 Noix de jarret d’agneau en trois heures Aromatic Lamb shank 21.95 Boeuf Bourguignon Beef Burgundy 20.95 Filet de porc mariné au miel Pork tenderloin, honey, fennel pollen 19.95 Poissons, Fruits de Mer et Crustacés Moules à la Marinière Mussels in white wine with French Fries 18.50 Risotto de homard et crevettes Lobster and shrimp risotto 28.95 •Poisson du jour Fish of the day market value Saint Jacques Niçoise Scallops Niçoise 21.95 Crêpes de fruits de mer Seafood Crepes 18.95 Tournedos de saumon, citron confit Seared salmon filet with lemon confit 18.95 ________________ Prix Fixe: 32.95 YOUR CHOICE OF: Pâté maison et condiments House paté with garnishes OR Symphonie de saumons, sauce raifort Salmon combination, horseradish sauce OR Salade Mêli-Mêlo sauce vinaigrette Mixed green salad vinaigrette dressing OR Soupe du jour Soup of the day AND Suprême de volaille au beurre de truffe Grilled Chicken Breast with truffle butter OR Boeuf Bourguignon Beef Burgundy OR Filet de porc mariné au miel Pork tenderloin, honey, fennel pollen OR Crêpes de fruits de mer Seafood Crepes OR Tournedos de saumon, citron confit Seared salmon filet, lemon confit AND Pâtisserie Pastry OR Gâteau de riz Rice pudding caramel sauce OR Sorbet Sherbet OR Fromages de France French cheeses __________________ Soufflé (minimum of two) please order with your dinner Chef de Cuisine Christophe Micou Homepage \| Restaurant \| le Menu \| Directions \| Contact Us \| Revue de Presse \| Copyright 2005 Pierott Bristrot Francais