Bistro Dinner Menu December 2016

MENU D’AUTOMNE 2016
FALL MENU 2016
Saison No. 7
15 Lecount Hollow Rd. S. Wellfleet, MA 02663
Season No. 7
(508) 349-1600 pbboulangeriebistro.com
Quiso
See menu descriptions for suggested wine
pairings.
CHARIOT DE FROMAGES
A selection of fine French Cheeses
1 cheese...7.50 2 cheeses...12.50 3 cheeses...18.50
4 cheeses...23.50 5 cheeses...26.50
Fall artisanal Salad . . . 11.50
GF
Shaved vegetables, radish, watermelon radish, celery, cherry
tomatoes, cucumber, granny smith apple, apple vinaigrette
Charles de Fere, Blanc de Blanc Reserve NV . . . 7
LES POISSONS ET CRUSTACÉS
(FISH AND SHELLFISH)
Tarte fine au Chevre et betteraves . . . 10.50
Puff pastry with fresh Goat cheese, beet and endive,
candied walnuts, Beets coulis
Sancerre, Pierre Chapelle, Bailly Reverdy 2014 . . . 10
Steamed Cod . . . 31 GF
Fall vegetable fricassée with oyster king mushroom butternut
squash puree and sauce vierge
Pouilly fusse, Bochard aine & Fils, Chardonnay 2013. . . 12
La Soupe du Jour . . . 11
Escargots de Bourgogne . . . 15.50
Burgundy snails with tomato compote, piment d’espelette,
and parsley garlic butter
Cabernet Sauvignon, Richer Pour, Sonoma . . . 7
Curry Clams . . . 31.50 GF
Sautéed clams in curry broth with basmati rice
Sancerre, Pierre Chapelle, Bailly Reverdy 2014 . . . 10
Fait Maison Saumon Fumé. . . 11
House smoked wild Atlantic salmon with lemon cream,
and farmer’s bread toast
Veuve Clicquot Brut, “Yellow Label” Reims NV . . . 9
PASTA
Chloe’s Favorite Pasta . . . 19
Fresh homemade rotini with Pascaline’s tomato sauce, basil and
parmesan. 100% Durum wheat semolina pasta produced with
“La Monferrina” bronze die.
RAW BAR GF
Reisling, Kuentz-Bas 2013 . . . 8
VIANDE
6 Raw Oysters . . . 16.20 12 Raw Oysters . . . 32.40
(MEAT)
Per Piece served on ice:
Raw oysters . . . 2.70 Raw clams . . . 1.45
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
Organic Spit Roast Chicken . . . 31.50
Ravioles de Foie Gras a la truffe noire. . . 29.50
Slow Poached Bella Farm Foie Gras Ravioli
with black truffle and port sauce infused with truffle
Sauternes, Chateau Grand Jauga 2009 . . . 10
Fall vegetables and mashed potatoes
Bordeaux, Chateau la Mauleone, Lalande de Pomerol 2012 . . . 9
Boeuf Bourgignon. . . 46.50 GF
Braised Red Wine Short Ribs with one choice of side
Cotes de Beaune, Pinot Noir, Drouhin, 2012 . . . 9
CHARCUTERIE
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 . . . 9
Jambon de Parme . . . 14.50 GF
Prosciutto di Parma with fresh seasonal fruit, crispy
parmesan and farmer’s bread toast
Bordeaux , Chateau la Mauleone, Lalande-de-Pomerol 2012 . . . 9
Charcuterie Board . . . 27.50 GF
Selection of exceptional meats from the rare free range
Hungarian Mangalitsa breed of pig, produced through oldworld traditions. Includes hot coppa calabrese, fennel salami,
pancetta, homemade pate de campagne, homemade
duck prosciutto
Add seared foie gras . . . 10
Cote de Beaune, Pinot Noir, Drouhin . . . 12
Pineland Farms Sirloin Steak . . . 45.50 GF
12 oz. prime
U
U
USA New York Strip steak
S
S
with pommes frites
D
D
Cote de Beaune, Pinot Noir, Drouhin . . . 12
A
A
The finest cuts of all-natural American meats produced at
Pineland Farms, ME, using the highest quality standards
S I D E S $4.50
Homemade Pommes Frites
Fall Vegetables
Mashed Potatoes
Butternut Squash Purée
Ginger Infused Basmati Rice
Chef de Cuisine: Charlie Dumas and his team
GF: Gluten Free
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’AUTOMNE 2016
FALL MENU 2016
Saison No. 7
15 Lecount Hollow Rd.
S. Wellfleet,
MA 02663
Season No. 7
(508) 349-1600
pbboulangeriebistro.com
DESSERTS
Veuve Clicquot Brut, “Yellow Label” Reims NV .9
Muscat, Beaumes De Venise, Beaumaric, Loire 2010 . . . 10
Moscatel, Victoria, Jorge Ordonez, Malaga, Spain . . . 16
-QUISOwww.quiso.fr
Crêpe Suzette . . . 9.50
French Crêpes, Orange Butter, Grand Marnier,
Homemade Vanilla Ice Cream
Chariot de Fromages
A selection of fine French Cheeses
1 cheese...7.50 2 cheeses...12.50
3 cheeses...18.50 4 cheeses...23.50 5 cheeses...26.50
“Pavarotti” favorite: Mont Blanc...15.50
Vanilla Ice Cream (vanilla bean from
Madagascar) Homemade Meringue, Chestnut
Cream, Chestnuts, Whipped Cream, Chocolate
Sauce
Oeuf à la Neige . . . 8.50
Floating meringue island with vanilla crème anglaise
and homemade caramel drizzle
Classic French Valrhona
Chocolate Mousse . . . 8.50
Crème Brûlée . . . 8.50
Caramelized Madagascar vanilla custard
Pastry Chef: Luc Mazurier and his team
COCKTAILS
ALSACE12
Pearl Plum vodka, homemade lemonade, Cherry
Heering liqueur, muddled grapes, splash of soda
BIERESetCOCKTAILS
BEERSandCOCKTAILS
LESBULLES
LESBIERESEN
BOUTEILLE
13.50
LAMBICFRAMBOISE(12oz.)10.50
Magnificent aroma, delicate palate of
raspberries with undertones of fruity
acidity; elegant, sparkling, clean,
natural taste
KIRROYAL
Champagne and
black currant crème de casis
BELLINI
La Marca prosecco, peach
juice, peach liqueur
LAMBICPECHE(12oz.)10.50
Golden in color with a nose that fills
the room with fresh peaches.
Sparkling, crisp and refreshing balance
of fruit and acid
MENTON
La Marca prosecco,
blood orange juice,
splash of Amaretto di
Saronno
CIDREDUPONT12.5
Natural cider aged six months in oak
casks previously used to hold
Calvados. Aging gives subtlety and
excellent complexity.
PROVENCE
Champagne, Citadelle Reserve
gin, fresh lemon juice,
HEINEKEN7 HEINEKENLIGHT7
homemade lavender syrup,
BUCKLERN/A7
dash of Crème Yvette
LESBIERESPRESSION(DRAUGHT)
PERONI(ITALY)8
Pale lager, flavor split between malt and wheat
CHIMAY(Belgium)9
Authentic Trappist beer brewed in Belgian monastery
DUCHESSEDEBOURGOGNE(Belgium)9
Belgian Flanders red ale with a sour, fruity flavor
1664KRONENBOURG(France)6
Malty and fruity lager, aromatic, slightly bittersweet
with the distinct citrus taste of Strisselspalt hops,
“the caviar of hops”
PARISIAN15
Jefferson 10 year rye whiskey, muddled orange,
muddled luxardo cherries, sugar, Fee Brothers
peach bitters, dash of Carpano Antica Formula,
sweet vermouth, splash of soda
MONAIGASQUE12
Citadelle Reserve gin, grapefruit juice, Sogno di
Sorrento blood orange liqueur, splash of
Campari, splash of soda
HARVESTPEAR13
Grey Goose La Poire vodka, pear nectar, St.
Germain, splash of Champagne,
splash of crème de casis
ROUGELEMONDROP13
Ketel One Citroen vodka, fresh lemon juice,
Cointreau, homemade simple syrup,
dash of crème de framboise
ORANGEMARTINI11
Grey Goose L’Orange, Cointreau, Campari,
splash of homemade orange juice
GINGERMARTINI11
Ketel One vodka, Canton ginger liqueur,
Cointreau
ST.TROPEZMARTINI11
Grey Goose La Poire vodka, St. Germain,
Aperol, pear nectar
CORSICAN15
Don Julio Silver tequila, homemade sour mix,
Pavan liqueur, Pama pomegranate liqueur
CHOCOLATESEDUCTION15
Hennessey VSOP, Amaretto di Saronno,
Godiva white chocolate liqueur
LEROBINSON15
South Hollow Spirits Batch No. 01 Twenty Boat
rum, homemade sour mix, Grand Marnier,
Tuaca liqueur, muddled strawberries