menu d`ete 2016 summer menu 2016

MENU D’ETE 2016
SUMMER MENU 2016
Saison No. 7
15 Lecount Hollow Rd. S. Wellfleet, MA 02663
Season No. 7
(508) 349-1600 pbboulangeriebistro.com
See menu descriptions
for suggested wine pairings.
WELLFLEET, CITY OF THE OYSTER
LES POISSONS ET CRUSTACÉS
Proudly serving shellfish harvested by Richard Blakeley
Gewurztraminer, Gustave Lorentz 2011 . . . 10
(FISH AND SHELLFISH)
6 Raw Oysters . . . 16.20 12 Raw Oysters . . . 32.40
Steve Roehm’s La Quenelle de Lyon . . . 29
Per Piece:
Raw oysters . . . 2.70 Raw clams . . . 1.45
Sea scallop and cod mousse, tomato sauce and olives
PB CAVIAR BOX
Bianco Gentile, Yves Leccia, Corsica 2011 . . . 11
Add whole lobster . . . 25
Served with Crêpes Vonnassiennes
Nauset Moules Frites . . . 29.50
Veuve Clicquot Brut, “Yellow Label” Reims NV . . . 9
Imperial Gold, 12 g.
Belgian Gold Label Osetra, 12 g.
Royal Belgian Platinum, 12 g.
Snake River “Royal” White Sturgeon, 12 g.
Giaveri Siberian, 12 g.
Hackleback, 12 g.
Mussels harvested by Andrew Morgan
with homemade pommes frites
Reisling, Kuentz-Bas 2013 . . . 8
29
28
26
25
19
13
Steamed Cod . . . 31
Summer vegetable fricassée and carrot
purée with orange infusion
Sancerre, Pierre Chapelle, Bailly Reverdy 2014 . . . 10
Artisanal Salad . . . 11.50
Shaved vegetables and lemon vinaigrette
Charles de Fere, Blanc de Blanc Reserve NV . . . 7
Vine Ripe Tomatoes and Burrata . . . 10.50
Basil oil, parmesan crumble and balsamic vinaigrette
Sancerre, Pierre Chapelle, Bailly Reverdy 2014 . . . 10
Richard Blakeley’s Wellfleet Clams . . . 31.50
La Soupe du Jour . . . 11
Sautéed clams in curry broth with basmati rice
Sancerre, Pierre Chapelle, Bailly Reverdy 2014 . . . 10
PASTA
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.
Provincetown Tuna . . . 12.50
Marinated yellowfin, wasabi cream,
shaved vegetables and wasabi caviar
Chablis, William Fevre, “Champs Royaux” 2014 . . . 10
Add whole lobster . . . 25
Escargots de Bourgogne . . . 15.50
Burgundy snails with tomato compote and parsley garlic butter
Cabernet Sauvignon, Richer Pour, Sonoma . . . 7
Kid’s Pasta . . . 12
For 12 and under. Served with cheese or tomato sauce.
Saumon Fumé Maison . . . 11
House smoked wild Atlantic salmon with wasabi caviar
and farmer’s bread toast
Veuve Clicquot Brut, “Yellow Label” Reims NV . . . 9
(MEAT)
VIANDE
Slow Cooked Lamb Shank . . . 36.50
24 oz. lamb shank, mashed potatoes and summer vegetables
Bordeaux, Chateau Milord 2011 . . . 8
Bangkok Style Shishito Peppers . . . 8.50
Soy, honey, garlic, sesame oil and scallions
Reisling, Kuentz-Bas 2013 . . . 8
Hachis Parmentier . . . 29.50
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
Le Fromage du Jour . . . 14.50
With mesclun greens, toast and garlic butter spread
Reisling, Kuentz-Bas 2013 . . . 8
Organic Spit Roast Chicken . . . 31.50
CHARCUTERIE
U.S.A.
SPAIN
ITALY
FRANCE
Tartine of Foie Gras . . . 28.50
Seared Rougie foie gras with mixed nut crust on farmer’s bread
toast with seasonal fresh fruit
Sauternes, Chateau Grand Jauga 2009 . . . 10
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 . . . 8
Jambon de Parme . . . 14.50
Prosciutto di Parma with fresh seasonal fruit, shaved parmesan
and farmer’s bread toast
Cotes du Rhone, Bastide St. Dominique, Cape Symphony 2014 . . . 8
Monte Nevado Iberico Ham . . . 31.50
2 oz. top quality all natural pure Spanish ham, aged 24 months
Genache Syrah, les Milleres Domine Gardies 2012....8
Assiette de Charcuterie . . . 25.50
Selection of exceptional meats from the rare free range
Hungarian Mangalitsa breed of pig, produced through oldworld traditions. Includes hot coppa calabrese, cacciatorini
salami, fennel salami, culatello, pancetta, loin speck,
homemade pate de campagne, homemade duck prosciutto
Add seared foie gras . . . 10
Bordeaux, Chateau la Mauleone, Lalande-de-Pomerol 2012 . . . 9
Summer vegetable fricassée and mashed potatoes
Bordeaux, Chateau la Mauleone, Lalande de Pomerol 2012 . . . 9
Pineland Farms Sirloin Steak . . . 45.50
12 oz. prime USA New York Strip steak,
pommes frites and béarnaise mayonnaise
Pinot Noir, Bouchard 2013 . . . 9
The finest cuts of all-natural American
meats produced at Pineland Farms, ME,
using the highest quality standards
SIDES
Homemade Pommes Frites . . . 4.80
Summer Vegetables . . . 4.50
Mashed Potatoes . . . 4.50
Crêpes Vonnassiennes . . . 4.50
Béarnaise Mayonnaise . . . 2.50
Carrot Purée with Orange Infusion . . . 3.50
Rice . . . 3.50
Chef de Cuisine: Charlie Dumas
Dining Room Manager: Alex Gester
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.
MENU D’ETE 2016
SUMMER MENU 2016
Saison No. 7
15 Lecount Hollow Rd. S. Wellfleet, MA 02663
Season No. 7
(508) 349-1600 pbboulangeriebistro.com
SUGGESTED WINES:
Veuve Clicquot Brut, “Yellow Label” Reims NV . . . 9
Muscat, Beaumes De Venise, Beaumaric, Loire 2010 . . . 10
Moscatel, Victoria, Jorge Ordonez, Malaga, Spain . . . 16
- Les Classiques Bistro Oeuf à la Neige . . . 6.50
Floating meringue island with vanilla crème anglaise
and homemade caramel drizzle
Crème Brûlée . . . 7
Caramelized Madagascar vanilla custard
Warm Madeleines . . . 6.50
20 miniature traditional orange flavored sponge cakes
Classic French Valrhona Chocolate Mousse . . . 7
Below Zero . . . 8.50
Tasting of homemade chocolate ice cream, vanilla ice cream,
Fabbri Amarena cherry frozen yogurt and strawberry sorbet
Baba au Rhum . . . 11.50
With South Hollow Spirits Twenty Boat Rum Batch No. 1
and crème diplomate
Vacherin à la Fraise . . . 11.50
Homemade vanilla ice cream and strawberry sorbet
with meringue, Chantilly cream, dried cranberry and fresh strawberries
Menu created by
Pastry Chef Romain Durand • Chef Boulanger Benoit Moncozet
This menu is dedicated to our friend, Craig Darrah