Crêpes Suzette . . . 9.50 Orange butter, Grand Marnier, homemade

MENU de PRINTEMPS 2016
Saison No. 6
15 Lecount Hollow Rd. S. Wellfleet, MA 02663
(508) 349-1600 pbboulangeriebistro.com
SPRING MENU 2016
Season No. 6
Bistro Hours: Fri & Sat 5 p.m. - 10 p.m.
Sunday Brunch 10 a.m. - 2:30 p.m.
Suggested wines:
Veuve Clicquot Brut, “Yellow Label” Reims NV $12
Cerdon Du Bugey Rose “La Cuielle” Domaine Patrick Bottex, NV $9
Porto, Niepoort 10 Year Tawny $10
Crêpes Suzette . . . 9.50
Orange butter, Grand Marnier,
homemade Madagascar vanilla ice cream
Crème Brûlée . . . 8.50
Caramelized Madagascar vanilla custard
Dessert du Jour. . . 8.50
MENU de PRINTEMPS 2016
SPRING MENU 2016
Saison No. 6
15 Lecount Hollow Rd. S. Wellfleet, MA 02663
(508) 349-1600 pbboulangeriebistro.com
Season No. 6
Bistro Hours: Fri & Sat 5 p.m. - 10 p.m.
Sunday Brunch 10 a.m. - 2:30 p.m.
Les Grands Classique Bistro
Artisanal Salad . . . 11.50
Shaved vegetables, lemon vinaigrette
Meyer Lemon Tartine of
Seared Foie Gras . . . 26.50
Rougie foie gras with farmer’s bread toast, Pascaline’s
homemade jam and micro greens
Beet and Belgian Endive Salad . . . 14.50
Blue cheese, candied walnuts, xeres vinegar, olive oil
Le Pâté de Campagne Fait Maison . . . 13.50
La Soupe du Jour . . . 11
Homemade country style pate served with mesclun greens
Jambon de Parme . . . 14.50
Le Fromage du Jour . . . 14.50
Mesclun greens, toast, garlic butter spread
Prosciutto di Parma with shaved parmesan, Pascaline’s
homemade jam and farmer’s bread toast
Escargots de Bourgogne . . . 15.50
Burgundy snails with tomato compote and
parsley garlic butter
Assiette de Charcuterie . . . 25.50
Exceptional meats from the rare free range Hungarian
Mangalitsa breed of pig, produced through old-world traditions
Hot coppa calabrese, cacciatorini salami, fennel salami, culatello,
pancetta, loin speck, homemade pate de campagne, homemade duck
prosciutto
Add seared foie gras . . . 10
Saumon Fumé Maison . . . 15.50
House smoked wild Atlantic salmon,
farmer’s bread toast
Suggested wines:
White: Sancerre, Pierre Chapelle, Bailly Reverdy 2014 $10
Red: Bourchard, Pinot Noir, 2013 $9
FRESH HOMEMADE PASTA . . . 19
LES POISSONS &
C R U S T A C É S (Fish & Shellfish)
Suggested wine: Sancerre, Pierre Chapelle, Bailly Reverdy 2014 $10
100% durum wheat semolina
produced with“La Monferrina” bronze die.
Ask your server for this week’s preparation.
Suggested wine: or Chablis, William Fevre “Champs Royaux” 2014 $10
Cote du Rhone Blanc, Bastide St Dominique Cape Symphony 2014 $9
V I A N D E (Meat )
Suggested wine:
Red, Cote du Rhone, Bastide St Dominique, Cape Symphony 2014 $8
Canard a L’Orange . . . 32.50
Mashed potatoes, spring vegetables,
duck jus with orange
Seared Atlantic Tuna . . . 31.50
Green & white asparagus, peas, vine-ripe tomatoes,
pickled clams, bacon foam
Codfish . . . 28
Chorizo, vegetable fricassee, parsley emulsion, cauliflower puree
Richard Blakeley’s Wellfleet Clams . . . 31.50
Sautéed clams in curry broth with basmati rice
New Zealand Rack of Lamb . . . 31.50
SIDES
Mashed potatoes, spring vegetables
Pineland Farms Sirloin Steak . . . 45
Homemade pommes frites . . . 4.80