Spring Menu 2014 Menu de Printemps 2014

 Menu de Printemps
2014
Spring Menu 2014
Season No. 5
PB Boulangerie Bistro
Phone: 508.349.1600
Open Year Round
Bistro Hours: Wed-Sat 5pm – 10pm
Sunday Brunch: 11am-2pm until June 15
Closed Monday and Tuesday
15 Lecount Hollow Rd • South Wellfleet
Bakery Hours: 7am – 7pm
Closed Monday and Tuesday
• Appetizers
Salade de Mesclun Bio …… 11.5
Le Pâté de Campagne Fait Maison …… 13.5
herbes de Provençale
Homemade country-style pâté served with
Shaved vegetables, lemon juice,
Mesclun Salad
Classic Salade Niçoise …… 13.5
Tuna confit, hard-boiled eggs, olives Niçoise,
PB Sélection de Fromage …… 24
haricots verts, anchovies
Add smoked salmon … … 5
“The F amous Richard Blakeley’ s”
Escargots de Bourgogne …… 17
Les Huîtres Sauvages de Wellfleet …… 32
6 raw Wellfleet oysters on the half-shell and
Burgundy snails with parsley garlic butter
6 baked
Wellfleet oysters with spinach &
& puréed spinach
parsley butter. Add:
Raw oysters 2.5 each
Baked oysters 3.5 each;
Raw clams 1.3 each
L’escalope de Foie Gras Poêlée
Deglacée au Vinaigre de Xérès …… 37
Seared, scalloped foie gras deglazed with
Xérès vinegar and seasonal fruits
Assiette Dégustation
de Charcuteries …… 23
Tomato & Mozzarella Salad …… 13
Bon Appétit
Eggplant caviar, roasted pine nuts, basil
Parma Italie …… 14.5
Short Rib Bites …… 7.5 Saumon Fumé Maison …… 19
Magic Box Caviar …… market price
Prosciutto di Parma served with shaved parmesan
Harissa Mayonnaise
La Soupe du Jour …… 11
Served with Crêpes vonnassiennes
House-smoked salmon on country bread toast
with lemon Chantilly & piments d’espelette
•entrees
Les Poissons et Crustacés
“The F amous Richard Blakeley’ s” Sautéed Wellfleet Clams …… 28
Curry, cilantro, Basmati rice
Slow-Poached Local Codfish …… 32
Smashed Yukon Gold potatoes, braised leeks, little neck clams, lemon, clam jus
Half Cooked Smoked Salmon …… 27.5
Roasted fingerling potatoes, spring vegetables, Béarnaise, meat jus
Wasabi Pea Crusted Tuna …… 36
Carrot salad, ginger pickles, cilantro, spices, mayonnaise
Poisson du Jour ……market price
Pasta/Vegetarian
Pasta du Jour …… 21 Vegan du Jour …… 25
“Doug F reeman” Gratin Risotto …… 14 Add S moked S almon … … 5
Viande
Poulet Fermier Bio à la Broche …… 29.5
Spit-roasted organic chicken with green mashed potatoes & spring vegetable
“Monsieur Marin” Steak Frites …… 39.5
12 oz. Black Angus Ribeye, homemade French fries, Béarnaise sauce
Rack of Lamb à la Provençale …… 45
rapini, mashed potatoes
Vine ripe tomatoes, broccoli
Green Crusted Pork Chop …… 28.5
Roasted fingerling potatoes, spring vegetables
•sides
Homemade French Fries …… 4.5
Spring Vegetable …… 4.5
•Menu Created by Chef Philippe Rispoli and his team• Bon Appétit! •
Menu items are prepared as described- no substitutions—Any change add $3
Consuming raw or undercooked meals may increase the risk of food born illness, especially if you have certain medical conditions. Before placing your
order, please inform your server if a person in your party has a food allergy.
Please silence your cell phone. Merci!
Menu de Printemps
2014
Spring Menu 2014
PB Boulangerie Bistro
Phone: 508.349.1600
Open Year Round
Bistro Hours: Wed-Sat 5pm – 10pm
Sunday Brunch: 11am-2pm until June 15
Closed Monday and Tuesday
Season No. 5
15 Lecount Hollow Rd • South Wellfleet
Bakery Hours: 7am – 7pm
Closed Monday and Tuesday
• DESSERTS du jour
Les Chocolatés
Molten Chocolate Cake …… 9
Ice cream du jour
Mousse au Chocolat* …… 9
Les Glacés
Classic Vacherin* …… 9
Vanilla, mixed sorbets, whipped cream, meringue
“Coupe Pavarotti”* …… 12.5
Meringue with vanilla ice cream, chestnut cream, whipped cream & glazed chestnuts
Liegeois* …… 8
Chocolate or Coffee
Ice Creams and Sorbets du Jour* …… 8.5
Les Classique
Oeuf à la Neige* …… 8.5
Floating island with vanilla crème anglaise
Crème Brûlée* …… 8.5
Caramelized vanilla custard
Les Fruits
Les Fraises Romanoff* …… 10.5
Strawberries, Grand Marnier, whipped cream
*Gluten free.
Before placing your order please inform your server if a person in your party has a food allergy.
All desserts are prepared by Executive Pastry Chef Florian Bazin and his team.
All breads are prepared by Rodolphe Soufflet.
General Manager: William Maitrepierre
A Mon Ami Jean Banchet
This menu is dedicated to the late Jean Banchet, a legendary Chef and dear friend of Chef Philippe Rispoli. Banchet is best known
for his signature Chicago restaurant, Le Français, which has been called “America’s best restaurant”and has drawn crowds from
around the world. Banchet transformed Chicago’s culinary scene forever and pioneered the way for great chefs across the U.S.
Thank you for visiting PB
•
Merci