Bonne année! - Bistrot Pierre

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Bisque de homard. Lobster bisque with white wine, basil and parmesan flûte. Tarte à l'oignon. Caramelised onion and Gr
n o l l i e v é R de l'an New Year’s Eve

Enjoy a complimentary glass of sparkling Veuve Devienne wine —

Two courses before 6.30pm 22.95 Two courses after 6.30pm 30.95 Three course set dinner 35.95

Plats

Our main courses are served with fresh market vegetables. Steaks are served with dressed leaves and pommes frites.

Entrées

Epaule d’agneau à la Marocaine

Our starters are served with freshly baked French bread and Lescure butter.

Bisque de homard Lobster bisque with white wine, basil and parmesan flûte

 Tarte à l’oignon Caramelised onion and Gruyère tart with sweet pepper coulis

Saucisse de Toulouse Soft poached egg with pan-fried Toulouse sausage and a warm tomato dressing

Croquettes de crabe Pan-fried crab cakes with wilted baby spinach, creamy dill dressing and radish sprouts

Brioche et champignons Toasted brioche with a fricassée of mushrooms with (or without   ) Alsace bacon

Parfait au foie de volaille Chicken liver parfait with sourdough toast and red onion confiture

Desserts et fromages

Pain perdu brioché

French style bread and butter pudding with warm spiced blackberry compôte, served with Cognac crème Anglaise

Moroccan spiced slow-cooked shoulder of lamb with toasted pine nuts, pearl couscous, mint, harissa and dried apricots

Tarte au chocolat

Filet de loup de mer

Tarte aux pommes

Pan-fried fillet of sea bass with a warm salad of broad beans, smoked bacon and confit tomatoes

Fine French apple tart with vanilla ice cream

Canard à l’orange Roasted honey-glazed duck breast with French beans, port and orange jus

 Tarte épicée aux légumes Moroccan spiced tart of roasted vegetables, feta, chickpeas, apricots, harissa and toasted pine nuts with mint and yoghurt dressing

Entrecôte Scottish pasture-fed 21 day-aged rib-eye steak with green herb and roasted garlic butter

 Macaroni aux poireaux Macaroni and steamed leeks cheese gratin with a crunchy green herb and garlic crust and white truffle oil Additional side orders of fries, sautéed mushrooms and salad are available from 2.95

Raspberry and chocolate tart with raspberry sorbet

Glaces et sorbets Choice of ice creams and sorbets

Plateau de fromages Our typical rustic French cheese board of: Brie de Nangis, Fourme d’Ambert and Sainte Maure served with biscuits, celery and red onion confiture

Bonne ée! ann

We have specific allergen free dishes on our menus (for example gluten free) and we can provide a detailed list of all allergens used in our kitchen on request. If you do have an allergy please alert one of our members of staff. Nuts, nut oils and derivatives are used in our kitchen and some of our dishes may contain bones. The ingredients used in all of our dishes may vary occasionally, subject to availability. There is a 10% discretionary service charge for all tables of six or more.

@LeBistrotPierre

/ LeBistrotPierre

www.lebistrotpierre.co.uk

Vegetarian dishes