Dîner - Bistrot La Minette

Dîner
(Dinner; Mon–Sat, 5:30–10:30; Sun, 5–9)
Plats (Main
Principaux
Courses)
Les(First
Entrées
Courses)
Poulet Jardinière
Potage Parmentier
11
Potato and leek soup, parsley oil, brown butter croutons
White wine-braised chicken, bacon lardons, pearl onions, turnips,
English peas, baby carrots, potatoes, lemon, fresh herbs
Terrine de Foie Gras
18
Foie gras pâté, brandied cherries, cherry purée, cocoa nibs, frisée
24
Truite Meunière
Miller-style trout, haricots verts, fingerling potatoes, toasted
Bouchée à la Reine
13
Wild mushroom sauce, fava beans. Jurassiene wine, puff pastry
25
almonds, lemon brown butter
Confit de Canard
Salade Santé au Pamplemousse Rose et Citrouille
Duck leg confit, wilted arugula, fingerling potatoes, English peas,
Pink grapefruit, radicchio, endive, arugula, Boucheron cheese, shaved
13
pumpkin, pumpkin seeds, roasted pumpkin seed oil
haricots verts, Banyuls-honey jus
25
Filet de Lotte Parfumée à l’Homard
Tartare de Bœuf
Lobster-butter poached monkfish, braised leeks, rice pilaf,
Hand-chopped grassfed ribeye, hazelnut oil, hazelnuts, shallots,
14
parsley, quail egg, red watercress, herb aïoli
27
lobster beurre blanc
Lapin Rôti à la Moutarde
Noix de St Jacques Sautées
16
Seared scallops, spring vegetables, citrus segments, pine nuts
Mustard-braised rabbit, house-made taglietelle, rabbit jus
27
Artichauts à la Barigoule
Œuf du Pêcheur
13
Fisherman’s style poached egg, toast, mussels, tarragon cream
Escargots à la Bourguignonne
14
Nine Burgundy snails, garlic herb butter, croutons
Braised artichokes, yellow carrot purée, chanterelle mushrooms,
23
goat cheese ravioli
Faux-Filet de Bœuf avec ses Trio des Topinambours
Pan-seared strip steak, sunchoke-creamed spinach, roasted
sunchokes, sunchoke chips, herbed beef jus
Salade Verte
8
Bibb lettuce, mustard tarragon vinaigrette, chives
29
Jarret d’Agneau aux Flageolets
White wine-braised lamb shank, flageolet beans, fava beans,
Rillons de Porc Confit et Rhubarbe
27
fennel, spring onions, curry
Pork belly confit, rhubarb confiture, shaved fennel, frisee, mint,
15
shallot jus
Accompagnements
Gratin de Pâtes Façon Peggy Macaroni and cheese
Haricots Verts French green beans, butter, shallots
Flageolets Sautés au Curry French white beans,
6
fava beans, fennel, curry
Desserts
Terrine de Mousse au Chocolat
Chocolate mousse “terrine”, meringue, candied hazelnuts,
8
sea salt, fromage blanc sorbet
Baba au Rhum
Rum and orange-soaked pastry, pistachios, cherries, golden raisins,
figs, fresh blueberries, crème Chantilly
8
Mille Feuille aux Framboises
Caramelized puff pastry, vanilla pastry cream, raspberries
8
Tarte à la Rhubarbe
Rhubarb tart, strawberry sauce, vanilla crumbles, strawberry sorbet
8
Crème Brûlée
Lavender- and vanilla-scented custard, caramelized sugar,
8
blackberries
Glaces et Sorbets
Daily selection of house-made ice creams and sorbets
Assiette de Fromages
7
Cheese plate served with salad, toast,
and seasonal accompaniment
1 Selection
2 Selections
3 Selections
8
7
5
9
12
A 20% Gratuity will be added for parties of 5 or more.
Join us for our Chef’s Tasting Menu: 5-courses $55 / 7-courses $70
Wine pairings available: 5-courses $20 / 7-courses $30