2014 Easter Dinner - Petit Robert Bistro | Needham

petit robert bistro
Chef de Cuisine - Jean Paul Atehortua | Proprietor – Jay Spencer
“Our savory menu will transport you to an authentic French Bistro in Paris showcasing only the freshest and best seasonal dishes. We take pride in our
made to order preparation of your meal using the finest meats, produce, and dairy from our New England and French suppliers. Bon Appetit!”
SOUPES
SOUPE DU JOUR Pureed, Chef selected
stewed vegetables,
vegetable broth, cream
SALADES
7
FRISÉE AUX LARDONS
8
Crispy poached egg, frisée, bacon, shallot vinaigrette
FRENCH SALADE 12
Romaine hearts, Roquefort chunks or shaved Parmesan, shallot vinaigrette
Caramelized onions, French
baguette croutons, gruyère and
muenster cheese crust
Maine lobster, lobster
bisque, cream
7
Mixed greens, shallot vinaigrette | add panko-crusted goat cheese +4
SOUPE À L’OIGNON GRATINÉE9
BISQUE D’HOMARD PETIT SALADE
BETTERAVE ET FROMAGE 13
Golden and red beets, goat cheese, caramelized walnuts, arugula
SALADE DE HARENG 13
PLATEAU DE FROMAGES Selection of French and local cheese
PLATS PRINCIPAUX
SOLE MEUNIÈRE 25
SAUMON GRILLÉ 25
SAINT-JACQUES 26
RONDE DE NICE AUBERGINE
20
PETIT LIVER À LA LYONNAISE 18
Pan-seared sole, brown butter sauce, herbed roasted potato, asparagus
Grilled salmon, roasted root vegetables, tarragon cream sauce
Pan-seared scallops, celeriac purée, sautéed spinach, tomato concasse
Roasted stuffed eggplant, herbed tomato couscous, ratatouille
Sautéed grass-fed calf liver, bacon, caramelized onion
TRIPES À LA MODE PROVENÇALE 11
Smoked and salted herring filets, warmed farmer potatoes, carrots, basil oil
18
Tripes, stewed pork and vegetables, white wine, roasted potato
COQ-AU-VIN 19
POULET CORDON BLEU
23
POULET RÔTI 19
Braised chicken leg, red wine, mushroom, onion, parsley buttered noodles
Panko crusted chicken breast, ham, gruyére, mustard cream sauce
Boston Magazine Award Winning roasted half chicken, natural jus
3 cuts
12 | 5 cuts 20
HORS D’OEUVRES
HUÎTRES
½ Dozen 16 | Dozen 31
Cape Cod Oysters on a Half Shell,
Mignonette Sauce
FOIE GRAS POÊLÉ AUX POIRES 23
Sautéed foie gras, chablis poached
pears, port sauce
ESCARGOTS BOURGUIGNON Escargot, garlic butter, parsley
11
PATÉS MAISON 12
LE SAUMON FUMÉ
13
Trio of patés; duck rillettes,
chicken and pork, cornichons,
dijon mustard
House-cured applewood smoked
salmon, capers, lemon
MOULES MARINIÈRE
15
RIS DE VEAU 24
Steamed mussels, white wine,
shallots
BOEUF BOURGUIGNON CAILLES FARCIES SUR RISOTTO 16
Pan-seared veal sweetbreads, champagne cream sauce
Braised beef short ribs, Burgundy wine, carrots, mushroom, roasted potato
25
STEAK FRITES 25
Grilled skirt steak, french fries, choice of Bordelaise, Béarnaise or Poivre Sauce
MAGRET DE CANARD
Pan-seared duck breast, veal demi-glace, truffled mashed potato, asparagus
27
Pan-seared garlic and mushroom
stuffed quail, roasted red pepper
risotto
CANARD AGNOLOTTI Duck confit stuffed semolina
pasta, beef ragoût
13/22
These dishes are served with mashed potato and vegetable du jour
GARNITURES
POMMES FRITES 7 | POTATO CROQUETTES 8 | SAUTÉED MUSHROOMS 7 | SAUTÉED SPINACH 8
GRILLED ASPARAGUS 9 | RATATOUILLE NIÇOISE – VEGAN/GRATINÉE 9 | GRATIN DAUPHINOIS 10
*Consuming raw or undercooked food products can lead to health issues. Before placing your order, please inform your server if a person in your party has a food allergy.
Gratuity added to the check for parties of 6 or more. Guests seeking the seasonal souffle may pre-order before dinner.
www.prbneedham.com
45 c ha p e l st r e e t | n e e d h a m , m a | 02492 | 781. 5 5 9 . 0 5 3 2
lunch | brunch | dinner | full bar
p e t it r o b er t bi s t r o|ne e dham