docmenu d`ete 2015 summer menu 2015
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menu d`ete 2015 summer menu 2015
MENU D’ETE 2015 SUMMER MENU 2015 Saison No. 6 15 Lecount Hollow Rd. S. Wellfleet, MA 02663 Season No. 6 (508) 349-1600 pbboulangeriebistro.com harvested by Richard Blakeley LES POISSONS ET CRUSTACÉS Les Huîtres Sauvages de Wellfleet . . . 38.20 Classic PB Codfish (Iceland) . . . 34.50 WELLFLEET, CITY OF THE OYSTER 6 raw oysters on the half shell and 6 baked oysters with spinach and parsley garlic butter Smashed Yukon Gold potatoes, braised leeks, littleneck clams, lemon, clam jus Les Clams Sauvages de Wellfleet . . . 27.50 Yellowfin Tuna with Wasabi Pea Crust (Provincetown) . . . 37 6 raw littlenecks on the half shell and 6 baked topnecks with puréed potatoes, bacon, leeks, clam jus and parsley garlic butter Carrot salad, pickled ginger, cilantro, Mina Harissa mayonnaise Add seared foie gras . . . 10 6 Raw Oysters . . . 15 12 Raw Oysters . . . 30 Add wasabi caviar . . . 10 Raw Oysters 2.70 Per piece: Baked Oysters 3.70 Day Boat “U10” Sea Scallops (Provincetown) . . . 39 Sautéed fresh apple, green asparagus, scallions, chickpea puree, orange supreme Add seared foie gras . . . 10 Raw Clams 1.45 Richard Blakeley’s Sautéed Clams (Wellfleet) . . . 31.50 CHARCUTERIE Le Pâté de Campagne Fait Maison . . . 13.50 Curry, cilantro, basmati rice Homemade country style pate served with organic mesclun salad Melon et Jambon de Parme . . . 15.50 VIANDE Melon and Prosciutto di Parma with shaved parmesan, served with toasted country bread Poulet Fermier Bio à la Broche (Canada) . . . 31.50 La Grande Dégustation . . . 25.50 “Monsieur Marin” Steak Frites (Pineland, ME) . . . 46.50 Spit roasted organic chicken, cherry tomato confit, super green spinach Homemade Pâté de Campagne, Duck prosciutto, Bresaola, Coppa Imported Saucisson de Lyon, France; Prosciutto di Parma, Italy; Chorizo, Spain Add seared foie gras . . . 10 12 oz. Black Angus ribeye, pommes frites, béarnaise Add seared foie gras . . . 10 Rack of Lamb (New Zealand) . . . 39.50 Roasted baby Yukon creamer potatoes, parsley garlic butter, broccolini rapini, tomate à la provençale FROMAGES Duck Breast with Seared Foie Gras (Long Island, NY) . . . 41.50 Chef’s selection of cheeses . . . 19.50 Homemade jam, fruit, nuts and bread Parmigiano Reggiano (cow), Ossau Iraty (sheep), Caciotta al Tartufo (cow), Roquefort (cow), Vermont (goat) Mango coulis, seared pineapple, lemongrass, summer vegetables GRAINE ET PASTA Risotto . . . 15.50 Salade de Mesclun Bio . . . 10.50 Shaved vegetables, balsamic vinaigrette Spanish saffron, zucchini, peas. Add smoked salmon . . . 5 Millefeuille de Ratatouille de Provence . . . 12 Pascaline’s Pasta (Chloe’s favorite) . . . 14.50 Penne with tomato sauce Napoleon layered with ratatouille, wonton crisps and tomato jus Escargots de Bourgogne . . . 15 Burgundy snails with parsley garlic butter and pureed spinach SIDES Le Croissant aux Foie Gras Poêlé . . . 39 Pommes Frites . . . 4.50 Summer Vegetables . . . 4.50 Super Green Spinach . . . 6.50 Béarnaise . . . 1.50 Homemade Mina Harissa Mayonnaise . . . 1.50 With seasonal fruit Saumon Fumé Maison (wild Atlantic) . . . 19.50 House smoked salmon, Chantilly cream, piments d’espelette and wasabi caviar with toasted country bread La Soupe du Jour . . . 11 Bangkok Style Shishito Peppers . . . 6.50 Soy, honey, garlic Chef’s tasting menu available 4 Course Prix fixe meal with optional wine pairing Please ask your server for details Herbs and spices sourced from ATLANTIC SPICE COMPANY North Truro, MA 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’ETE 2015 SUMMER MENU 2015 Saison No. 6 15 Lecount Hollow Rd. S. Wellfleet, MA 02663 Season No. 6 (508) 349-1600 pbboulangeriebistro.com LES CLASSIQUES BISTRO Oeuf à la Neige . . . 8.50 Favorite of Jorge Ordonez Floating meringue island with vanilla crème anglaise and homemade caramel drizzle Crème Brûlée . . . 8.50 Caramelized Madagascar vanilla custard CHOC CHOC CHOCOLAT All pure, premium grade chocolate sourced from Valrhona Tain-l’Hermitage, France Fondant au Chocolat Cœur Caramel . . . 10.50 Warm chocolate fondant, fleur de sel and caramel, served with homemade amarena cherry frozen yogurt Chocolat Liégeois . . . 9.50 Homemade chocolate ice cream, chocolate sauce and Chantilly cream Le Grande Classiques d’Ete . . . HOMEMADE GELATO ET SORBET Macaron Vacherin à la Fraise. . . 12.50 Homemade Madagascar vanilla ice cream and strawberry sorbet, meringue, Chantilly cream and fresh strawberries “Below Zero” . . . 9.50 Homemade Madagascar vanilla ice cream, chocolate ice cream, amarena cherry frozen yogurt and strawberry sorbet Menu created by PB Executive Pastry Chef Florian Bazin Merci de votre visite à PB Boulangerie Bistro Thank you for visiting PB Boulangerie Bistro!
