hors d`oeuvres soupes salades plats principaux

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 Appétit!
SOUPES
SOUPE DU JOUR Pureed, Chef-selected
stewed vegetables,
vegetable broth, cream
HORS D’OEUVRES
HUÎTRES Cape Cod Oysters on a Half Shell, Mignonette Sauce
7
Sautéed foie gras, chablis poached pears
ESCARGOTS BOURGUIGNON 11
Caramelized onions, French
baguette croutons, cheese crust
Maine lobster, lobster puree,
sherry, cream
16 | Dozen 31
FOIE GRAS POÊLÉ AUX POIRES23
SOUPE À L’OIGNON GRATINÉE9
BISQUE DE HOMARD ½ Dozen
Snails, garlic butter, parsley
13
PATÉS MAISON 12
Trio of patés: duck rillettes, chicken and pork, cornichons, dijon mustard
LE SAUMON FUMÉ
13
House-cured applewood smoked salmon, capers, lemon
MOULES MARINIÈRE
15
Steamed mussels, white wine, shallots
PLATEAU DE FROMAGES Selection of French and local cheeses
PLATS PRINCIPAUX
CABILLAUD AU CITRON BEURRE AUX CÂPRES25
Pan-seared cod, lemon caper butter sauce, herbed roasted potato, asparagus
SAUMON GRILLÉ 25
Grilled salmon, mashed potato, haricots verts, lemon ginger butter
SAINT-JACQUES À LA NAGE 27
3 cuts
12 | 5 cuts 20
SALADES
PETIT SALADE
7
FRISÉE AUX LARDONS
8
Mixed greens, shallot vinaigrette
add panko-crusted goat cheese +4
Pan-seared scallops, sautéed spinach, mushrooms, white wine cream sauce
Crispy poached egg, frisée, bacon,
shallot vinaigrette
MÉLANGE DE GRAINS ANCIENS22
VERT MÉLANGE PETIT LIVER À LA LYONNAISE 19
FRENCH SALADE
12
SALADE DE HARENG 12
BETTERAVE ET FROMAGE
13
Panko-crusted quinoa and faro cake, frisée, roasted red bell pepper coulis
Sautéed grass-fed calf liver, bacon, caramelized onion
TRIPES À LA MODE PROVENÇALE 19
Tripes, stewed pork and vegetables, white wine, roasted potato
POULET À LA BORDELAISE 22
Roasted deboned half chicken, mushroom brown sauce
RIS DE VEAU 24
Pan-seared veal sweetbreads, leek cream sauce
11
Baby spinach, chicory, feta, pecan,
strawberry vinaigrette
Romaine hearts, Roquefort chunks or
shaved Parmesan, shallot vinaigrette
Smoked and salted herring filets,
warmed potatoes, carrots, basil oil
Golden and red beets, goat cheese,
caramelized walnuts, arugula
BOEUF BOURGUIGNON 26
CREVETTES AUX ÉPICES DE BAYOU16
CÔTE DE PORC 26
NIÇOISE SALADE
Braised beef short ribs, Burgundy wine, carrots, mushroom, roasted potato
Herb grilled pork chop, jus, potato croquette, watercress
STEAK FRITES 26
Grilled skirt steak, french fries, choice of Bordelaise, Béarnaise or Poivre Sauce
Cajun shrimp, prosciutto and
cucumber, avocado & tomato salad
19
Yellowfin tuna, mixed field greens,
green beans, olives, tomato, red bliss
potato, egg, anchovy, shallot
vinaigrette
MAGRET DE CANARD27
Pan-seared duck breast, demi-glace, truffled mashed potato, asparagus
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
*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