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Friday, March 28, 2008

Early spring menu at Pigall's

Annette just sent over the early spring menu for the $74 prix-fixe meal at Jean-Robert at Pigall's. The menus are full of interesting choices, and I love that I remember French words I've forgotten. Par exemple, "grenadine" is the French word for pomegranate! Everything sounds more interesting in French. Would you rather eat a beet or a bettarave rouge?
The menu is lengthy, so I'll post it in the comments section.


5 Comments:

at 2:25 PM Blogger Stepf said...

Three Course Prix -Fixe Menu - $74
Our Early Spring Selections

L’Amuse Bouche du Jour

LES HORS-D’OEUVRE
First Course

Tartare de thon et saumon fumé, œuf de caille, pommes de terre violettes et roquette
Tuna Tartare and Smoked Salmon, Quail Egg, Purple Potatoes, Arugula and Onion Compote

Fromage de chèvre chaud de la région en croûte dorée, duo de haricot blanc et vert
Warm Indiana Goat Cheese in Golden Crust with Duo of White and French Green Beans

Salade de laitue et coeurs de palmier, artichaut, betterave rouge barigoule et crème d’avocat
Bibb Lettuce, Hearts of Palm, Artichokes and Red Beet Barigoule with Avocado Cream

Salade d’homard du Maine à la pomme, endive et céleri rémoulade
Maine Lobster Salad with Apple, Endive and Celery Remoulade with Flying Fish Caviar (add $8)

Ravioli de jarret de buffle, pieds de mouton, petit basque, piment d’Espelette
Local Buffalo Shank Ravioli with Hedgehog Mushrooms, Sunchoke, Petit Basque, Piment d’Espelette

Soupe et flan d’asperges au choux-fleurs, fromage blanc au goût de truffe
Spring Asparagus Soup and Flan with Cauliflower, Cream Cheese and Truffle Flavor

Caviar d’alose et cochon confit au bacon, carottes et courgettes acidulé
Shad Roe with Pork Confit and Bacon, Medley of Acidulated Carrots and Zucchini

Escargots marchand de vin, galette de couscous, cèpes et roquefort, mange-tout et gousses d’ails
Escargots Marchand de Vin, Galette of Couscous, Cèpes and Roquefort, Sugar Peas and Garlic

Variation de foie gras à la fraise et fenouil et riz sauvage
Variation of Foie Gras with Strawberry, Fennel and Wild Rice (add $9)



LES PLATS
Main Course

Composition de légumes frais du marché
Medley of Seasonal Vegetables

Saint-Jacques à la crème légère de citronnelle, asperges et noisettes, galette de pommes de terre
Sea Scallops with Light Lemongrass Sauce, Asparagus with Hazelnuts, Piopini Mushrooms and Potato Galette

Bar noir, sauce Noilly Prat, betterave et fenouil rôti, trompette de la mort et rutabaga
Sea Bass with Noilly Prat Sauce, Roasted Beets and Fennel, Rutabaga, Black Trumpets

Vivaneau avec un risotto de printemps au crevettes, piment d’Espelette, et roquette
Red Snapper with Piment d’Espelette, Spring Vegetable Risotto with Shrimp, Royal Trumpets and Arugula

Saumon organique sauce au vin d’alsace et safran, petit pois et carottes glacées, jambon de Bayonne séché
Salmon with Alsatian Wine Saffron Sauce, Pea Puree, Glazed Carrots, Hen of the Wood, Bayonne Ham Chips

Aiguillettes de canard au poivre et miel, kumquat, polenta légère au roquefort, gratin de blettes et cèpes
Duck Breast with Peppery Honey, Kumquat Confit, Polenta with Roquefort and Vidalia Onions, Gratin of Swiss Chard and Cèpes

Faisant d’Ecosse à la sauge, poire aux épices, fondue d’endive et lentilles
Scottish Pheasant with Sage, Poached Pear with Spice, Fondue of Endive and Lentils, Herbed Potatoes

Médaillon de venaison, sauce poivrade, sirop de grenadine, fondue de choux rouge et shiitake
Venison Medallion, Poivrade Sauce, Pomegranate Glaze, Fondue of Red Cabbage and Sweet Potatoes (add $12)

Carré d’agneau cabernet et romarin, flan de champignon, ragoût de légumes en croûte
Rack of Lamb, Cabernet Rosemary, Mushroom Flan, Horseradish Potatoes, Ragout of Vegetables in Crust (add $12)

Although Jean-Robert at Pigall's exercises every caution, consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.




FROMAGES ET DESSERTS
Cheeses and Desserts

Assiette de fromages du pays et importés
Assortment of Domestic and Imported Cheeses

Tarte à la rhubarbe et amande, glace au sirop d’érable
Rhubarb Almond Tart with locale Maple Syrup Ice Cream

Gâteau tiède au chocolat amer, glace à la pistache, coulis de framboise
Warm Bittersweet Chocolate Tart with Pistachio Ice Cream and Raspberry Coulis

Crème brûlée à la vanille accompagnée de fruits frais
Vanilla Crème Brûlée with Fresh Fruit

Tartelette au chocolat au lait et noix de macadamia
Milk Chocolate and Macadamia Truffle Tart with Macadamia Whipped Cream

Assortiment de sorbets et crèmes glacées maison
Selection of House Made Sorbets and Ice Creams

Soupe à la fraise avec de la crème fraîche, sorbet à la lavande et fraise
Strawberry Soup with Crème Fraîche Parfait and Lavender Strawberry Sorbet

 
at 3:15 PM Anonymous pseudoepynonymous said...

WHAT? NO BLOOMING ONION?????????

 
at 3:17 PM Blogger Stepf said...

Nope, those are an autumn food, really. :)

 
at 3:48 PM Anonymous Anonymous said...

where's the lobster bisque?

 
at 2:16 AM Anonymous HAHAnonymous said...

Oh, nooooo. Jean-Robert swore a sacred pledge that he would NEVER make the lobster again after he left the Maisonette.

Until his business took a dip and he got desperate anyway.....

HA HA!!!!

 
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