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.
posted by Stepfanie at 2:17 PM
5 Comments:
at 2:25 PM 
Stepfanie said...
-
-
at 3:15 PM 
Anonymous said...
-
-
at 3:17 PM 
Stepfanie said...
-
-
at 3:48 PM 
Anonymous said...
-
-
at 2:16 AM 
Anonymous said...
-
-
Post a Comment*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
WHAT? NO BLOOMING ONION?????????
Nope, those are an autumn food, really. :)
where's the lobster bisque?
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!!!!
* Our online blogs currently are hosted and operated by a third party, namely, Blogger.com. You are now leaving the Cincinnati.Com website and will be linked to Blogger.com's registration page. The Blogger.com site and its associated services are not controlled by Cincinnati.Com and different terms of use and privacy policy will apply to your use of the Blogger.com site and services.
By proceeding and/or registering with Blogger.com you agree and understand that Cincinnati.Com is not responsible for the Blogger.com site you are about to access or for any service you may use while on the Blogger.com site. << Home