Petites Assiettes (small plates)
Updated 4-7-09
Salade Composé
(sah-lahd kom-poh-say)
A composition of four savory salads:
• Chilled poached leek with gribiche (grib-ish), a vinaigrette made with pickles, capers, fresh parsley, chervil, tarragon, & hard-boiled egg
• Shredded celery root & apple in mustard remoulade
• Roasted beets drizzled with Dijon vinaigrette
• Sliced tomatoes with basil-flavored olive oil
9
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La Salade de Betteraves au Chèvre
(lah sah-lahd duh beht-rahv oh shevrh)
Roasted beets tossed with apples, walnuts,
local goat cheese & Dijon mustard vinaigrette, served on fresh greens
8
Salade du Grand Père
(sah-lahd doo grahn pair)
Fresh greens dressed with our Dijon vinaigrette, sprinkled with lardons (thick crisp-cooked bacon) & walnuts
6
La Tomate Bouchon
(lah toh-maht boosh-ohn)
Sliced fresh local tomato layered with goat cheese & chives. Drizzled with olive oil & balsamic reduction.
8
La Salade Fumé
(lah sah-lahd foo-may)
Local smoked trout tossed with fresh mixed greens & lemon-dill dressing, garnished with fried capers & shaved red onion topped off with croutons made with local goat cheese & our baguette
9
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L’assiette de Fromages
(lass-ee-yet duh froh-mazh)
Brie, local goat cheese & the cheese du jour garnished with homemade chutney & fresh fruit
13
Gratinée a L’Oignon
(grah-tee-nay ah loin-yon)
French onion soup topped with a baguette crouton & melted Swiss cheese
5
Les Escargots Bourguignon
(lays ess-car-go burg-ee-nyon)
Classic escargots baked in garlic butter under puff pastry
7