APPETIZERS ENTRÉES Time for Sweets

MENU D’AUTOMNE 2015
FALL MENU 2015
Season No. 6
(508) 349-1600 pbboulangeriebistro.com
Bistro Hours: Fri & Sat 5 p.m. – 10 p.m.
Sunday Brunch 11 a.m. - 2:30 p.m.
Saison No. 6
15 Lecount Hollow Rd. S. Wellfleet, MA 02663
Bistro Hours: Fri & Sat 5 p.m. – 10 p.m.
Sunday Brunch 11 a.m. - 2:30 p.m.
APPETIZERS
La Soupe du Jour . . . 11
local organic vegetables
WELLFLEET, CITY OF THE
OYSTER
Salade de Mesclun Bio . . . 10.5
shaved vegetables, huile d’olive, apple cider vinaigrette
Harvested by Richard Blakeley
L’Arc en Ciel de Betteraves en Salade . . . 14.5
Les Huîtres Sauvages de Wellfleet . . . 38.2
rainbow beets, candied walnuts, goat cheese, endives
add smoked salmon . . . 5
6 raw oysters on the half shell & 6 baked oysters
with spinach and parsley garlic butter
Escargots de Bourgogne . . . 15
burgundy snails with parsley garlic butter and pureed spinach
6 Raw Oysters . . . 15
12 Raw Oysters . . . 30
Add wasabi caviar . . . 10
Raw Oysters
2.70
Per piece:
Baked Oysters
3.70
Foie Gras Poêlé (France) . . . 31.5
seared rougie foie gras with seasonal fruit
Saumon Fumé Maison (wild Atlantic) . . . 19.5
house smoked salmon, chantilly cream, piments d’espelette
with toasted country bread
Raw Clams
1.45
CHARCUTERIE
FROMAGES
Le Pâté de Campagne Fait Maison . . . 13.5
homemade country style pate served with organic mesclun salad
Spiced figues marmelade et Jambon de Parme. . . 14.5
fig prosciutto with shaved parmesan served with country bread toast
Le Grande Dégustation. . . . 25.5
Chef’s Selection of Cheeses . . . 19.5
homemade jam, fruit, nuts & bread
Parmigiano Reggiano (cow), Ossau Iraty (sheep),
Caciotta al Tartufo (cow & sheep), Roquefort (sheep), Vermont (goat)
homemade: Pâté de Campagne, Duck Prosciutto, Bresaola, Coppa
imported: Saucisson de Lyon (France) Prosciutto di Parma (Italy) Chorizo
(Spain)
Add Seared Foie Gras . . . 10
ENTRÉES
LES POISSONS
ET CRUSTACÉS
VIANDE
Poulet Fermier Bio à la Broche (Canada) . . . 31.5
spit roasted organic chicken, mashed potatoes, carrots,
super green spinach
Classic PB Codfish
(Iceland) . . . 34.5
littleneck clams & broth, smashed yukon gold potatoes,
braised leeks, lemon, clam jus
“Monsieur Marin” Steak Frites
(Pineland, ME) . . . 43.5
12 oz. black angus rib eye (prime usda), pommes frites, béarnaise
add seared foie gras . . . 10
Yellowfin Tuna with Wasabi Pea Crust
(Provincetown) . . . 37
Rack of Lamb (New Zealand) . . . 39.5
carrot salad, pickled ginger, aioli sauce
add seared foie gras . . . 10
Slow Cooked Pork Breast Roulade
(Duroc) . . . 29.5
Richard Blakeley’s Sautéed Clams
(Wellfleet) . . . 31.5
parsley garlic butter crust, mashed potatoes, broccoli, carrots
Cabbage fondue, homemade bacon
Add seared foie gras on your favorite Meat ...10
curry broth with basmati rice
GRAINE ET PASTA
Pasta du jour . . . 15.5
Home made Pommes Frites . . . 4.5
Fall Vegetables . . . 4.5
Béarnaise . . . 1.5
Homemade Aioli Sauce . . . 1.5
Time for Sweets
Tarte Tatin . . . 15.5
served with homemade vanilla ice cream
Oeuf à la Neige . . . 8.5
(Jorge Ordonez’s Favorite)
floating meringue island with vanilla crème
anglaise & homemade caramel drizzle
SIDES
Fondant au Chocolat
Cœur Caramel . . . 10.5
warm chocolate fondant, fleur de sel &
caramel, with homemade vanilla ice cream
Crêpes Suzette . . . 9.5
orange butter, grand marnier
Crème Brulee . . . 15.5
caramelized madagascar vanilla custard
Herbs and spices sourced from
ATLANTIC SPICE COMPANY
North Truro, MA
PB Boulangerie Bistro can organize your private events, Christmas party, catering and more.... 508-349-1600
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.