Pigalle Menu

Available All night. All Items Are Available à la carte. Please No Substitutions

appetizers
Simple Arugula Salad with fried goat cheese fritters
Gravlax of Salmon with buckwheat blinis, potato and vanilla foam
Mussels Steamed in ginger, Garlic and Coriander with saffron cream and toasted baguette
Cream of Celeriac with smoked bacon soup and stuffed fingerling potato
entrée
Autumn Squash Risotto with sautéed wild mushrooms and asparagus
Braised Beef with horse radish whipped potatoes, pearl onions, button mushrooms and crispy fried veal tongue
Crispy Skin Salmon with root vegetable gratin, leek purée and blood orange port reduction
Pigalle's Cassoulet of Confit Duck Leg braised lamb shank and home-made pork sausage
desserts
Cookie Plate
Chocolate Cappuccino Mousse
Classic Crème Brûlée
Vanilla Ice Cream or Sorbet Du Jour
Fall Fruit Cobbler

Petit $95. With Wine $125 / Grand $115. With Wine $160

first course
Duet of Tuna martini* with seaweed salad, spicy crème fraîche, tobiko roe and spicy tempura tuna roll with pickled ginger, turnips and wasabi emulsion
Duet of Vegetable Terrines beet and horseradish cream and eggplant and goat cheese with brioche toast
second course
Cream of Celeriac and Smoked Bacon Soup with stuffed fingerling potato
third course
Seared Sea Scallops with asparagus, wild mushrooms, fingerling potatoes, seafood sausage and caviar vin blanc
Pepper Crusted Tuna Steak with spaghetti squash, baby bok choy, ginger confit and lobster nage
fourth course
Petite Beef Tenderloin and Braised Short Ribs with seasonal vegetables, potato purée and a red wine sauce
Sautéed Duck Breast with pumpkin sage ravioli, pulled duck confit, spiced duck jus and foie gras cream
fifth course
Chocolate Cappuccino Mousse with hazelnut crunch

appetizers
Arugula with prosciutto, figs, fried artichoke hearts and aged balsamic				16
Nantucket Bay Scallops with citrus salad, toasted rice wine vinaigrette and japanese greens				15
Duet of Vegetable Terrines beet and horseradish cream and eggplant and goat cheese with brioche toast				15
Steak tartare* with soft fried egg, caperberries and toasted brioche				21
Roasted Beet Salad with frisée, toasted hazelnuts, horseradish dressing and crispy onions				12
French Onion Soup with braised short rib, roasted onion and cheese crouton				15
Malpeque Oysters dressed with tomato-cucumber mignonette				ea 3
entrées
Petite Beef Tenderloin and Braised Short Ribs with seasonal vegetables, potato purée and a red wine sauce				38
Sautéed Duck Breast with pumpkin sage ravioli, pulled duck confit, spiced duck jus and foie gras cream				32
Seared Sea Scallops with asparagus, wild mushrooms, fingerling potatoes and caviar vin blanc				32
Roasted Chicken Breast with cauliflower-broccoli, fine herb gnocchi gratinée and whole grain mustard jus				28
Roasted Halibut en Croûte with creamed artichokes, coconut steamed jasmine rice and tamarind curry sauce				34
sides
Pommes Frîtes				6
Pumpkin Ravioli				8
Mixed Vegetables				6
Bone Marrow & Brioche				6
Potato Purée				6
Creamed Spinach				6
Mushroom Ragoût				8
cheese
Pigalle Cheese plate. With Traditional Accompaniments $15
Three Crème Gouda l'essence du fromage , u.s.a
Clothbound Cave Aged Cheddar shelburne vermont, u.s.a
Blue Cheese kilchurn estate stilton, u.k
Sottocenere al Tartufo venice, italy

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