Dîner - Bistrot La Minette
Transcription
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