Le Pommier Menu Fall 2009
DINNER MENU FALL 2009
ENTRÉES/ SALADES
SOUPE DU SOIR this evening’s seasonal soup 6.50
ESCARGOT snails with red wine, bacon lardons, shallot and flat leaf parsley with puff pastry bouche 8.50
CRABE jumbo lump crab cake with a salad of orange segments, mimolette, carrot, and celeriac mousse 9.00
COQUILLES ST. JACQUES grilled sea scallops with sweet potato gaufrette chips and pomegranate vinaigrette 10.00
FLATBREADS grilled flatbread available two ways: -rabbit, sundried tomato, thyme and port salut 8.50
-caramelized onion, kalamata olive and herbed mushrooms 7.00
PLAT AU CHARCUTERIE house-made country pâté and chicken liver mousse with cured meats and assorted olives 16.50
MOULES steamed mussels available à la marinière, à la basquaise, or specialité maison 10.50 with frites 15.00
SALADE DE POIRE RÔTIE roasted pear with bleu d’auvergne cheese, walnuts and shallot vinaigrette over mixed field greens 7.50
SALADE MAISON shaved red onion, carrot, tomato, kalamata olive and fresh chèvre with herb vinaigrette 6.50
SALADE VERTE mixed field greens with tomato and herb vinaigrette 5.00
PLATS PRINCIPAUX
BOUILLABAISE provençal stew of house made seafood sausage, shrimp, scallops, fish and mussels with tomato, fennel, saffron, leeks, white wine and rouille toast 27.50
STEAK/FRITES your choice of grilled hanger steak or filet mignon with house made pommes frites and truffle-madiera sauce 21.50/32.00
PORK grilled maple brined pork rib chop with pumpkin-gruyère polenta, and wild mushroom ragout 23.50
AGNEAU grilled lamb short loin with spicy black beluga lentils, butternut squash chutney and arugula coulis 30.00
CANARD pan roasted cardamom dusted duck breast with creamy leek strewn orzo and marion berry jus 25.00
POULET pan roasted amish chicken breast with apple onion potato cake, sparkling cider reduction and crispy onions 19.00
PÂTE house made fettuccini available two ways: -duck sausage, spinach, cracked fennel, and lemon cream 19.00
-sundried tomato, pine nuts, arugula, porcini mushroom, and parmesan 16.50
TUITE ALMONDINE pan seared rainbow trout with haricot vert, herbed rice pilaf, almonds and lemon brown butter 21.00
AUTRUCHE pan seared espresso-dusted ostrich fan filet with chèvre risotto, sautéed spinach and red wine reduction 29.00
BOEUF BOURGUIGNON red wine braised beef stew with roasted vegetables and petit yukon potatoes 23.50
PRIX FIXE MENU 30
Available Tuesday-Friday(price does not include alcohol, beverages, gratuity or taxes)
1st Course soupe du soir, country pâté, or salade verte
Main Course truite almondine, poulet, or boeuf bourguignon
Dessert tarte au citron or sorbet/crème glacée
DESSERTS
PROFITEROLES peanut pastry puffs with roasted banana ice cream and chocolate rum sauce 8.50
GÂTEAU AUX NOIX walnut cake with white chocolate mousse, and caramelized walnuts 7.50
CRÊPES warm buckwheat crêpes with apple-pumpkin filling, cinnamon ice cream and caramel 7.00
TARTE AU CITRON baked lemon tart with lavender-scented crust and candied lemon peel 6.00
BRULÉE À TROIS crème brulée trio with classic tahitian vanilla, espresso-chocolate, and butternut squash 7.50
SORBETS/CRÈME GLACÉES choose from a selection of house made sorbet or ice creams with berries and biscotti 6.00
Fromage this evening’s selection of four cheeses served with nuts and fresh fruit 13.00
