Bistro Menu - PB Boulangerie Bistro
Transcription
Bistro Menu - PB Boulangerie Bistro
MENU D’AUTOMNE 2016 FALL MENU 2016 Saison No. 7 15 Lecount Hollow Rd. S. Wellfleet, MA 02663 Season No. 7 (508) 349-1600 pbboulangeriebistro.com Quiso See menu descriptions for suggested wine pairings. CHARIOT DE FROMAGES A selection of fine French Cheeses 1 cheese...7.50 2 cheeses...12.50 3 cheeses...18.50 4 cheeses...23.50 5 cheeses...26.50 LES POISSONS ET CRUSTACÉS (FISH AND SHELLFISH) La Quenelle de Lyon . . . 29 GF Fall artisanal Salad . . . 11.50 GF Shaved vegetables, radish, watermelon radish, celery, cherry tomatoes, cucumber, granny smith apple, apple vinaigrette Charles de Fere, Blanc de Blanc Reserve NV . . . 7 Sea scallop and cod mousse, tomato sauce white button mushroom and olives Cotes du Rhone, Bastide St. Dominique, Cape Symphony 2014 . . . 9 Tarte fine au Chevre et betteraves . . . 10.50 Puff pastry with fresh Goat cheese, beet and endive, candied walnuts, Beets coulis Sancerre, Pierre Chapelle, Bailly Reverdy 2014 . . . 10 Fall vegetable fricassée with oyster king mushroom butternut squash puree and sauce vierge Pouilly fusse, Bochard aine & Fils, Chardonnay 2013. . . 12 La Soupe du Jour . . . 11 Curry Wellfleet Mussels and Clams . . . 31.50 GF Provincetown Tuna . . . 12.50 GF Marinated yellowfin tuna, wasabi cream, wasabi caviar Chablis, William Fevre, “Champs Royaux” 2014 . . . 10 Steamed Cod . . . 31 GF Sautéed clams in curry broth with basmati rice Sancerre, Pierre Chapelle, Bailly Reverdy 2014 . . . 10 PASTA Escargots de Bourgogne . . . 15.50 Burgundy snails with tomato compote, piment d’espelette, and parsley garlic butter Cabernet Sauvignon, Richer Pour, Sonoma . . . 7 Chloe’s Favorite Pasta . . . 19 Fresh homemade gemelli with Pascaline’s tomato sauce, basil and parmesan. 100% Durum wheat semolina pasta produced with “La Monferrina” bronze die. Fait Maison Saumon Fumé. . . 11 House smoked wild Atlantic salmon with lemon cream, and farmer’s bread toast Veuve Clicquot Brut, “Yellow Label” Reims NV . . . 9 VIANDE (MEAT) Hachis Parmentier . . . 29.50 Bangkok Style Shishito Peppers . . . 9.50 GF Soy, honey, garlic, sesame oil and scallions Reisling, Kuentz-Bas 2013 . . . 8 Shepard’s pie with duck leg confit and shaved duck prosciutto in natural jus. Add seared foie gras . . . 10 Grenache Syrah, Les Milleres, Domaine Gardies 2012 . . . 8 RAW BAR GF Reisling, Kuentz-Bas 2013 . . . 8 Organic Spit Roast Chicken . . . 31.50 6 Raw Oysters . . . 16.20 12 Raw Oysters . . . 32.40 Summer vegetable fricassée and mashed potatoes Bordeaux, Chateau la Mauleone, Lalande de Pomerol 2012 . . . 9 Per Piece served on ice: Raw oysters . . . 2.70 Raw clams . . . 1.45 Boeuf Bourguignon, Braised red wine. . . 41.50 GF Short Ribs (cooked for 6 hours), and celery stack. Choice of one side Cotes du Rhone, Bastide St. Dominique, Cape Symphony 2014 . . . 9 Ravioles de Foie Gras a la truffe noire. . . 29.50 Slow Poached Bella Farm Foie Gras Ravioli with black truffle and port sauce infused with truffle Sauternes, Chateau Grand Jauga 2009 . . . 10 Pineland Farms Sirloin Steak . . . 45.50 GF CHARCUTERIE U S D A Le Pâté de Campagne Fait Maison . . . 13.50 Homemade country style pate served with mesclun greens Cotes du Rhone, Bastide St. Dominique, Cape Symphony 2014 . . . 9 Jambon de Parme . . . 14.50 GF Prosciutto di Parma with fresh seasonal fruit, crispy parmesan and farmer’s bread toast Bordeaux , Chateau la Mauleone, Lalande-de-Pomerol 2012 . . . 9 Charcuterie Board . . . 27.50 GF Selection of exceptional meats from the rare free range Hungarian Mangalitsa breed of pig, produced through oldworld traditions. Includes hot coppa calabrese, fennel salami, culatello, pancetta, homemade pate de campagne, homemade duck prosciutto Add seared foie gras . . . 10 Cote de Beaune, Pinot Noir, Drouhin . . . 12 Cote de Beaune, Pinot Noir, Drouhin . . . 12 S I D E S $4.50 Homemade Pommes Frites Fall Vegetables Mashed Potatoes Butternut squash Purée Ginger Infused Basmati Rice Chef de Cuisine: Charlie Dumas and his team Please note that menu items are prepared as described. $3 will be added for any change. Please inform your server of any allergies before ordering. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. GF: Gluten Free D A The finest cuts of all-natural American meats produced at Pineland Farms, ME, using the highest quality standards 12 oz. prime USA New York Strip steak U S with pommes frites MENU D’AUTOMNE 2016 FALL MENU 2016 Saison No. 7 15 Lecount Hollow Rd. S. Wellfleet, MA 02663 Season No. 7 (508) 349-1600 pbboulangeriebistro.com DESSERTS Veuve Clicquot Brut, “Yellow Label” Reims NV .9 Muscat, Beaumes De Venise, Beaumaric, Loire 2010 . . . 10 Moscatel, Victoria, Jorge Ordonez, Malaga, Spain . . . 16 -QUISOwww.quiso.FR Chariot de Fromages A selection of fine French Cheeses 1 cheese...7.50 2 cheeses...12.50 3 cheeses...18.50 4 cheeses...23.50 5 cheeses...26.50 Crêpe Suzette . . . 9.50 French Crêpes, Orange butter, Grand Marnier, Homemade Vanilla Ice Cream “Pavarotti” favorite: Mont blanc...10.50 Vanilla ice cream (vanilla bean from Madagascar) homemade meringue, Chestnut cream, Chestnuts, whipped cream, chocolate sauce Oeuf à la Neige . . . 8.50 Floating meringue island with vanilla crème anglaise and homemade caramel drizzle Crème Brûlée . . . 8.50 Caramelized Madagascar vanilla custard Warm Madeleines...6.50 20 miniature traditional orange flavored sponge cakes Classic French Valrhona Chocolate Mousse . . . 8.50 Pastry Chef: Luc Mazurier and his team COCKTAILS BIERESetCOCKTAILS ALSACE12 Pearl Plum vodka, homemade lemonade, Cherry Heering liqueur, muddled grapes, splash of soda BEERSandCOCKTAILS PARISIAN15 Jefferson 10 year rye whiskey, muddled orange, muddled luxardo cherries, sugar, Fee Brothers peach bitters, dash of Carpano Antica Formula, sweet vermouth, splash of soda LESBIERESEN BOUTEILLE LESBULLES 13.50 LAMBICFRAMBOISE(12oz.)10.50 Magnificent aroma, delicate palate of raspberries with undertones of fruity acidity; elegant, sparkling, clean, natural taste KIRROYAL Champagne and black currant crème de casis BELLINI La Marca prosecco, peach juice, peach liqueur LAMBICPECHE(12oz.)10.50 Golden in color with a nose that fills the room with fresh peaches. Sparkling, crisp and refreshing balance of fruit and acid MENTON La Marca prosecco, blood orange juice, splash of Amaretto di Saronno CIDREDUPONT12.5 Natural cider aged six months in oak casks previously used to hold Calvados. Aging gives subtlety and excellent complexity. PROVENCE Champagne, Citadelle Reserve gin, fresh lemon juice, HEINEKEN7 HEINEKENLIGHT7 homemade lavender syrup, BUCKLERN/A7 dash of Crème Yvette LESBIERESPRESSION(DRAUGHT) PERONI(ITALY)8 Pale lager, flavor split between malt and wheat CHIMAY(Belgium)9 Authentic Trappist beer brewed in Belgian monastery DUCHESSEDEBOURGOGNE(Belgium)9 Belgian Flanders red ale with a sour, fruity flavor 1664KRONENBOURG(France)6 Malty and fruity lager, aromatic, slightly bittersweet with the distinct citrus taste of Strisselspalt hops, “the caviar of hops” MONAIGASQUE12 Citadelle Reserve gin, grapefruit juice, Sogno di Sorrento blood orange liqueur, splash of Campari, splash of soda HARVESTPEAR13 Grey Goose La Poire vodka, pear nectar, St. Germain, splash of Champagne, splash of crème de casis ROUGELEMONDROP13 Ketel One Citroen vodka, fresh lemon juice, Cointreau, homemade simple syrup, dash of crème de framboise ORANGEMARTINI11 Grey Goose L’Orange, Cointreau, Campari, splash of homemade orange juice GINGERMARTINI11 Ketel One vodka, Canton ginger liqueur, Cointreau ST.TROPEZMARTINI11 Grey Goose La Poire vodka, St. Germain, Aperol, pear nectar CORSICAN15 Don Julio Silver tequila, homemade sour mix, Pavan liqueur, Pama pomegranate liqueur CHOCOLATESEDUCTION15 Hennessey VSOP, Amaretto di Saronno, Godiva white chocolate liqueur LEROBINSON15 South Hollow Spirits Batch No. 01 Twenty Boat rum, homemade sour mix, Grand Marnier, Tuaca liqueur, muddled strawberries