From Food & Drinq: Bistrot La Minette menu (8/22/08)

 

Mis en Bouche (first course)

 

 

Purée Saint-Germain                                                                 10

   Pea Soup, Morels, Lardon

 

 

Tarte Paysanne                                                                         9

   Summer Tomato Tart

 

 

Tartare de Saumon aux Lentilles Vertes du Puy                          14     

   Salmon Tartare, Puy Lentils, Blood Orange Vinaigrette

 

 

Coquilles St. Jacques aux Endives Braisées                                15

   Diver Scallops, Orange Braised Endive

 

 

Rouget à la Niçoise                                                                   14

   Mediterranean Rouget, Tomato and Olive Salad, Fumet Vinaigrette

 

 

Œuf en Meurette                                                                       11

   Red Wine Poached Egg, Mushrooms, Lardon, Pearl Onion               

 

 

Flammekueche                                                                          11

   Alsatian “Pizza”, Caramelized Onion, Lardon, Crème Fraîche

 

 

Pâté de Campagne                                                                    12

   Country Terrine, House-Made Brioche, Cornichons

 

 

Salade de Chèvre Chaud                                                           11

   Mixed Greens, Warm Goat Cheese Toast

 

 

Salade Verte                                                                             7

   Bibb Lettuce, Mustard Vinaigrette

 

 

 

 

 

 

 

 

Plats Principaux (main course)

 

 

Brandade de Morue                                                                  18

   Salt Cod and Potato Gratin

 

 

Quenelles Natures à la Sauce Financière                                     18

   Vegetarian Dumplings, Tomato and Green Olives

 

 

Truite Meunière                                                                         23

   Trout, Fingerling Potatoes, Haricots Verts, Brown Butter Lemon Sauce

 

 

Halibut Braisé aux Coquillages avec sa Sauce Verte          28

   Braised Halibut, Potatoes Savon, Fava Beans, Herb Clam Broth

 

           

Lapin Rôti à la Moutarde                                                           24

   Mustard Braised Rabbit, House-Made Tagliatelle

 

 

Suprême de Poulet Farci à la Julienne de Légumes                      23

   Free Range Chicken Breast, Red Wine Jus, Potatoes Noisette

 

 

Jarret d’Agneau en Gasconade                                                  27

   Gascony-Style Braised Lamb Shank

 

 

Entrecôte Minette                                                                      29

   Rib-Eye, Haricots Verts, Gratin Dauphinois

 

 

 

 

 

 

 

 

 

 


 

  

Gratins

 

 

Gratin Dauphinois                                                                     5

   Scalloped Potatoes 

 

 

Gratin de Pâtesà la Peggy”                                                      5

   Macaroni and Cheese

 

 

Tian de Légumes                                                                      5

   Summer Vegetables

 

 

 

 

 

Desserts

 

 

Fondant au Chocolat                                                                 8

   Molten Center Chocolate Cake, Raspberries, Vanilla Ice Cream 

 

 

Clafoutis aux Pruneaux                                                              8

   Warm Plum Cake, Caramel Ice Cream

 

 

Tarte aux Fruits Rouges                                                            8

   Berry Fruit Tart, Cassis Sorbet 

 

 

Café Pot de Crème                                                                   8

   Whipped Cream, “Cat’s Tongue” Cookies

 

 

Profiteroles                                                                               8       

   Vanilla Ice Cream Filled Cream Puffs, Chocolate Sauce

 

 

Glaces et Sorbets                                                                      7

   Daily Selection of House-Made Ice Creams and Sorbets

   

 

Assiette de Fromages                                                                14

   Daily Cheese Selection

   Comté, Epoisses, Bleu d’Auvergne, Green Salad