2008 Winter Restaurant Week Menu

Pigalle's Restaurant Week menu will be available
Sunday, March 9th through Sunday, March 23.

Winter Restaurant Week Menu $33.08 per person


Appetizers
choice of:

Duet of Beet & Fromage Blanc Terrine and Roasted Eggplant & Goat Cheese Terrine
with Toasted Brioche & Two Sauces
Duck Liver Terrine with Toasted Brioche and Armagnac-Soaked Prunes
Spring Green Garlic Soup with Braised Chicken Wings and Smoked Brioche Croutons
Confit of Beef Brisket, Horseradish Potato Tortelloni, Vermouth Sauce and Mustard Syrup
Greek-Style Mesclun Greens Salad with Red Wine Vinaigrette and Parmesan Crisps
Seared Scallops with Celery Root Slaw and Vanilla Foam
Steak Tartare with Toasted Brioche and Gaufrette Potato Chips


Entrées
choice of

Flank Steak au Poivre with Pommes Frites and Creamed Spinach
Pigalle Cassoulet of Confit Duck Leg, Braised Lamb Shankand Home-Made Pork Sausage
Truffled Parmesan Risotto with Exotic Mushrooms and Brunoise Vegetables
Roast Salmon Filet with Succotash, Basil Cream and Salt Cod Stuffed Potato Rösti
Crispy Pork Belly with Spanish Style Clam Stew and Whole Roasted Leeks
Grilled Tuna with Ponzu Broth, Fried Wonton, Steamed Vegetables and Horseradish Gnocchi
Crispy Confit Duck a la Paprikash with Peppers, Onions, Paprika Foam and Spätzle

Desserts
choice of

TBA