la carte - Petit Louis Bistro

UIS
P E T I T LO B I S T RO
L A CA RT E
hors d’oeuvres
CHARCUTERIE DU JOUR..........................................................................................................Market Price
VELOUTÉ de COURGE et POMMES Roasted Squash, Apples, Toasted Walnut Oil.................................. 9
SOUPE à L’OIGNON GRATINÉE Louis’ Famous Onion Soup.................................................................... 10
BEIGNETS de CREVETTES Shrimp, Onion, Lemon, Garlic Aïoli............................................................. 13
SALADE VERTE Mesclun Greens, Reggiano, Red Wine Vinaigrette..................................................... 8
MOULES au SAFRAN Sautéed Mussels, Saffron, Ricard, Fennel........................................................... 11
SALADE au ROQUEFORT Romaine, Endive, Walnuts, Roquefort.......................................................... 12
AUBERGINES CROQUANTES Crispy Eggplant Napoléon, Tomato, Chèvre, Pistou................................. 9
GRAVLAX House Cured Salmon Gravlax, Capers, Crème Fraîche................................................. 12
FRISÉE aux LARDONS Frisée, Poached Egg, Lardons, Blue Cheese.................................................... 11
TERRINE à la mode LANDAISE Foie Gras Terrine, Grilled Baguette..................................................... 18
SALADE de BETTERAVES Pickled Beets, Chèvre, Mâche, Dijon Vinaigrette....................................... 11
ESCARGOTS de BOURGOGNE Snails, Fresh Herb Butter, Garlic............................................................. 12
SALADE de LENTILLES Lentils, Duck Confit, Sherry Vinaigrette......................................................... 12
principaux
POULET à L’ESTRAGON Whole Roasted Chicken, Roasted Root Vegetables (serves two)...........48
BLANQUETTE de VEAU Braised Veal Shoulder, Mushrooms, Carrots, Pearl Onions...............................24
Canard à l'Orange Magret Duck Breast, Blood Oranges, Beets.................................................... 23
STEAK FRITES New York Strip, Beurre Maître d’Hôtel, Pommes Frites......................................... 27
TRUITE ALMONDINE Rainbow Trout, Almond Brown Butter, Rice..................................................... 21
SAUMON GRILLÉ Salmon, Onions, Mushrooms, Lardons, Red Wine Reduction.............................27
CABILLAUD FRIT Cod, Crispy Onion, Haricots Verts, Saffron Aïoli................................................... 26
SALADE de SAUMON Salmon, Spinach, Endive, Roasted Shallot, Hard Boiled Egg,
Tomato Conserve, Dill Vinaigrette........................................................................................................16
CONFIT de CANARD Duck Leg Confit, White Beans, Garlic Confit, Whole Grain Mustard..........23
POULET PAILLARD Chicken Breast, Melted Leeks, Forest Mushrooms, Thyme Beurre Blanc.....22
CROQUE-MONSIEUR Brioche, Madrange Ham, Comté, Pommes Frites............................................. 12
OMELETTE du JOUR..............................................................................................................Market Price
QUICHE LORRAINE Bacon, Comté, Salade Verte..................................................................................... 12
QUICHE aux LÉGUMES Parsnip, Forest Mushrooms, Brussels Sprouts, Comté, Salade Verte.........12
suppléments
Pommes de Terre du Jour...7 / Champignons du Jour...Market Price
Pommes Frites...5 / Épinards...6 / Légumes Rôtis...6
OOH LA LA! BRUNCH
We invite you to join us on Sundays
for Brunch 10:30 am to 3:00 pm
see the Maître d’Hôtel to reserve your table
RESTAURATEURS: Tony Foreman and Cindy Wolf
CHEF de CUISINE: James Lewandowski
A Gratuity of 19% is suggested to parties larger than 7.
For substitutions & Custom Preparations please add $1 per dish. We fry in 100% peanut oil.
UIS
P E T I T LO B I S T RO
PET I T D É JE UN E R
hors d’oeuvres
assortiment de Viennoiseries ................................................................................................................ 10
Croissant, Pain au Chocolat, Brioche à la Cannelle
CHARCUTERIE DU JOUR..........................................................................................................Market Price
VELOUTÉ de COURGE et POMMES Roasted Squash, Apples, Toasted Walnut Oil.................................. 9
SOUPE à L’OIGNON GRATINÉE Louis’ Famous Onion Soup.................................................................... 10
BEIGNETS de CREVETTES Shrimp, Onion, Lemon, Garlic Aïoli............................................................. 13
SALADE VERTE Mesclun Greens, Reggiano, Red Wine Vinaigrette..................................................... 8
MOULES au SAFRAN Sautéed Mussels, Saffron, Ricard, Fennel........................................................... 11
SALADE au ROQUEFORT Romaine, Endive, Walnuts, Roquefort.......................................................... 12
AUBERGINES CROQUANTES Crispy Eggplant Napoléon, Tomato, Chèvre, Pistou................................. 9
FRISÉE aux LARDONS Frisée, Poached Egg, Lardons, Blue Cheese.................................................... 11
TERRINE à la mode LANDAISE Foie Gras Terrine, Grilled Baguette..................................................... 18
GRAVLAX House Cured Salmon Gravlax, Capers, Crème Fraîche................................................. 12
SALADE de BETTERAVES Pickled Beets, Chèvre, Mâche, Dijon Vinaigrette....................................... 11
ESCARGOTS de BOURGOGNE Snails, Fresh Herb Butter, Garlic............................................................. 12
SALADE de LENTILLES Lentils, Duck Confit, Sherry Vinaigrette......................................................... 12
principaux
PAIN PERDU Brioche French Toast, Rum Soaked Raisins, Walnuts.................................................. 10
ŒUFS BROUILLÉS Scrambled Eggs, Mushrooms, Fines Herbes.......................................................... 12
ŒUFS a la ROCHEGUDE Fried Eggs, Ham, Pommes Lyonnaise............................................................. 10
STEAK à CHEVAL New York Strip Steak, Poached Egg, Hollandaise.................................................. 27
ŒUFS POCHÉS MILLE-FEUILLE Poached Eggs, Melted Leeks, Pastry, Hollandaise, Duck Bacon.......14
SALADE de FRUITS Cinnamon, Crème Fraîche, Oat Tuille.................................................................. 12
POULET à L’ESTRAGON Whole Roasted Chicken, Roasted Root Vegetables (serves two)....................48
BLANQUETTE de VEAU Braised Veal Shoulder, Mushrooms, Carrots, Pearl Onions...............................24
Canard à l'Orange Magret Duck Breast, Blood Oranges, Beets.................................................... 23
STEAK FRITES New York Strip, Beurre Maître d’Hôtel, Pommes Frites......................................... 27
TRUITE ALMONDINE Rainbow Trout, Almond Brown Butter, Rice..................................................... 21
SAUMON GRILLÉ Salmon, Onions, Mushrooms, Lardons, Red Wine Reduction.............................27
CABILLAUD FRIT Cod, Crispy Onion, Haricots Verts, Saffron Aïoli................................................... 26
SALADE de SAUMON Salmon, Spinach, Endive, Roasted Shallot, Hard Boiled Egg,
Tomato Conserve, Dill Vinaigrette........................................................................................................16
CONFIT de CANARD Duck Leg Confit, White Beans, Garlic Confit, Whole Grain Mustard............23
POULET PAILLARD Chicken Breast, Melted Leeks, Forest Mushrooms, Thyme Beurre Blanc.....22
CROQUE-MONSIEUR Brioche, Madrange Ham, Comté, Pommes Frites............................................. 12
OMELETTE du JOUR..............................................................................................................Market Price
QUICHE LORRAINE Bacon, Comté, Salade Verte..................................................................................... 12
QUICHE aux LÉGUMES Parsnip, Forest Mushrooms, Brussels Sprouts, Comté, Salade Verte.........12
suppléments
Pommes de Terre du Jour...6 / Champignons du Jour...Market Price
Pommes Frites...5 / Épinards...6 / Légumes Rôtis...6
THE CIVILIZED LUNCH
Monday-Friday: 11:30-2:00pm | $29 per person Prix Fixe Menu available
A Gratuity of 19% is suggested to parties larger than 7.
For substitutions & Custom Preparations please add $1 per dish. We fry in 100% peanut oil.
RESTAURATEURS: Tony Foreman and Cindy Wolf
CHEF de CUISINE: James Lewandowski