LE POMMIER BISTRO FRANÇAIS http://lepommier.blog.com a very cool and tasty french restaurant in pittsburgh's southside Thu, 17 Sep 2009 17:21:59 +0000 http://wordpress.org/?v=2.7 en hourly 1 Le Pommier Menu Fall 2009 http://lepommier.blog.com/2009/09/17/le-pommier-menu-fall-2009/ http://lepommier.blog.com/2009/09/17/le-pommier-menu-fall-2009/#comments Thu, 17 Sep 2009 17:21:59 +0000 Le Pommier 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  

]]>

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  

]]> http://lepommier.blog.com/2009/09/17/le-pommier-menu-fall-2009/feed/ Le Pommier - Summer 2009 http://lepommier.blog.com/2009/07/15/le-pommier-summer-2009/ http://lepommier.blog.com/2009/07/15/le-pommier-summer-2009/#comments Wed, 15 Jul 2009 13:30:45 +0000 Le Pommier Le Pommier will be closed for vacation Monday 31 August- Sunday 13 September, reopening with a delicious new Late Summer Menu on Monday 14 September.
See you then!!!

And yes, it's true. Le Pommier's been purchased, but we aren't going anywhere!
China Millman from Post-Gazette did a quick little write up. Read a bit about it here:
http://www.post-gazette.com/pg/09208/986640-53.stm?cmpid=newspanel1
Give a call or email us for more info or with questions jdcarlisle at lepommier dot com.

LE POMMIER'S SUMMER 2009 MENU

During July and August, the dinner menu will be going through some little changes, all based on the summer's produce availability. If something really catches your eye, there's the possibility that it might not be available when you come and join us. Give a call or email if you have any questions.

*ENTRÉES*

Soupe du soir   this evening's seasonal soup   6.5 

Tarte salée   this evening's seasonal savory tart    7.5  

Escargot   snails with bacon lardoons and red wine on puff pastry 8.5

Crêpes salées   mushroom duxelle and caramelized red onion filled crepes with arugula aioli   8.5

Moules   steamed mussels available two different ways   10.5

basquaisewith spicy peppers, tomato, and onion    or    dijonaise with dijon mustard and cream

Plat au charcuterie   plate of house-made country pâté and chicken liver mousse with cured meats and assorted olives  16.5          

individually…  country pâté  7.5    chicken liver mousse   6    cured meats  6    assorted olives   4.5   

*SALADES*

Roquette   bresaola and chèvre gouda on arugula with charred red onion vinaigrette   8.5

Salade maison    field greens with herb vinaigrette and tomato   5.5      add chèvre or roquefort   7

*PLATS PRINCIPAUX*

Truite almondine   pan-seared rainbow trout with haricots verts, almonds, brown butter, and herbed rice pilaf   23  

Ratatouille   summer vegetable stew on house-made basil fettuccini with royer mountain cheese   17.5     

Poulet   roasted half amish chicken with pavé potato and herb pan jus   23.5

Coquilles st. jacques/crevettes   grilled shrimp and sea scallops on sweet corn, scallion, and bacon risotto   29

Agneau   herb-rubbed, grilled lamb short loin with sautéed swiss chard, smashed red potato, and aged sheep's milk cheese   28

Porc   grilled pork tenderloin with crispy spaetzel and cherry-roasted shallot reduction   19.5

Canard   braised duck leg with roasted garlic and porcini mushrooms on smashed potato    23.5

Steak/frites   grilled flatiron steak with balsamic roasted shallots and herbed pommes frites   24

*DESSERTS*

Brulée   thai basil-vanilla custard with hard caramelized sugar crust   7

Profiteroles   peanut pastry puffs with roasted banana ice cream and chocolate-rum sauce   8.5

Gâteau au Fromage  chocolate and honey cheesecake with smoked almonds and chocolate ganache   7.5

Crêpe du soir   this evening's dessert crepe selection   6.5

Sorbets/crème Glacées     three scoops from this evening's selection of sorbets & ice creams   7 

Fromage   choose any combination of three cheeses from this evening's selection   13

*$30 PRIX FIXE MENU*

Available Tuesday-Friday only (alcohol, beverages, taxes, and gratuity not included)

1st Course, choice of: Soupe du soir, Country pâté, or Salade maison

Main Course, choice of: Pork, Trout, or Chicken

Dessert, choice of: Crème brulée or Sorbets/Ice cream

]]>
Le Pommier will be closed for vacation Monday 31 August- Sunday 13 September, reopening with a delicious new Late Summer Menu on Monday 14 September.
See you then!!!


And yes, it’s true. Le Pommier’s been purchased, but we aren’t going anywhere!
China Millman from Post-Gazette did a quick little write up. Read a bit about it here:
http://www.post-gazette.com/pg/09208/986640-53.stm?cmpid=newspanel1
Give a call or email us for more info or with questions jdcarlisle at lepommier dot com.

LE POMMIER’S SUMMER 2009 MENU

During July and August, the dinner menu will be going through some little changes, all based on the summer’s produce availability. If something really catches your eye, there’s the possibility that it might not be available when you come and join us. Give a call or email if you have any questions.

*ENTRÉES*

Soupe du soir   this evening’s seasonal soup   6.5 

Tarte salée   this evening’s seasonal savory tart    7.5  

Escargot   snails with bacon lardoons and red wine on puff pastry 8.5

Crêpes salées   mushroom duxelle and caramelized red onion filled crepes with arugula aioli   8.5

Moules   steamed mussels available two different ways   10.5

basquaisewith spicy peppers, tomato, and onion    or    dijonaise with dijon mustard and cream

Plat au charcuterie   plate of house-made country pâté and chicken liver mousse with cured meats and assorted olives  16.5          

individually…  country pâté  7.5    chicken liver mousse   6    cured meats  6    assorted olives   4.5   

*SALADES*

Roquette   bresaola and chèvre gouda on arugula with charred red onion vinaigrette   8.5

Salade maison    field greens with herb vinaigrette and tomato   5.5      add chèvre or roquefort   7

*PLATS PRINCIPAUX*

Truite almondine   pan-seared rainbow trout with haricots verts, almonds, brown butter, and herbed rice pilaf   23  

Ratatouille   summer vegetable stew on house-made basil fettuccini with royer mountain cheese   17.5     

Poulet   roasted half amish chicken with pavé potato and herb pan jus   23.5

Coquilles st. jacques/crevettes   grilled shrimp and sea scallops on sweet corn, scallion, and bacon risotto   29

Agneau   herb-rubbed, grilled lamb short loin with sautéed swiss chard, smashed red potato, and aged sheep’s milk cheese   28

Porc   grilled pork tenderloin with crispy spaetzel and cherry-roasted shallot reduction   19.5

Canard   braised duck leg with roasted garlic and porcini mushrooms on smashed potato    23.5

Steak/frites   grilled flatiron steak with balsamic roasted shallots and herbed pommes frites   24

*DESSERTS*

Brulée   thai basil-vanilla custard with hard caramelized sugar crust   7

Profiteroles   peanut pastry puffs with roasted banana ice cream and chocolate-rum sauce   8.5

Gâteau au Fromage  chocolate and honey cheesecake with smoked almonds and chocolate ganache   7.5

Crêpe du soir   this evening’s dessert crepe selection   6.5

Sorbets/crème Glacées     three scoops from this evening’s selection of sorbets & ice creams   7 

Fromage   choose any combination of three cheeses from this evening’s selection   13

*$30 PRIX FIXE MENU*

Available Tuesday-Friday only (alcohol, beverages, taxes, and gratuity not included)

1st Course, choice of: Soupe du soir, Country pâté, or Salade maison

Main Course, choice of: Pork, Trout, or Chicken

Dessert, choice of: Crème brulée or Sorbets/Ice cream

]]> http://lepommier.blog.com/2009/07/15/le-pommier-summer-2009/feed/ LOVELY LINKS TO LE POMMIER STORIES http://lepommier.blog.com/2008/08/31/lovely-links-to-le-pommier-stories/ http://lepommier.blog.com/2008/08/31/lovely-links-to-le-pommier-stories/#comments Sat, 30 Aug 2008 20:36:21 +0000 Le Pommier Summer-tastic! In the restaurants, it's melons, tomatoes and peaches, oh my!
Thursday, August 28, 2008
By China Millman, Pittsburgh Post-Gazette

http://www.post-gazette.com/pg/08241/907344-34.stm

A Tale of Two Sommeliers by Dave DeSimone, Fanfare Magazine, 2008-09-02

http://www.fanfaremagazine.com/node/145


]]>
Summer-tastic! In the restaurants, it’s melons, tomatoes and peaches, oh my!
Thursday, August 28, 2008
By China Millman, Pittsburgh Post-Gazette

http://www.post-gazette.com/pg/08241/907344-34.stm

A Tale of Two Sommeliers by Dave DeSimone, Fanfare Magazine, 2008-09-02

http://www.fanfaremagazine.com/node/145

]]> http://lepommier.blog.com/2008/08/31/lovely-links-to-le-pommier-stories/feed/ LE POMMIER’S 99% FRENCH WINE LIST!!!!! http://lepommier.blog.com/2008/08/28/le-pommiers-99-french-wine-list/ http://lepommier.blog.com/2008/08/28/le-pommiers-99-french-wine-list/#comments Thu, 28 Aug 2008 00:00:00 +0000 Le Pommier Following is our current wine list, the contents of which change all the time depending on inventory, etc. I do my best to keep it updated, but you know how life comes at you fast.

For those of you who have your own fantastic bottles at home, our corkage fee is as follows: $5/stem. If there are 2 or you, that's $10/btle, four of you makes it $20. Got it? New wine = new stem fee (none of that trying to get away with using the same glasses and not paying additional). Now, if you happen to see a wine on my list that you like, and you buy that, I'll gladly wave the fees on the bottle you brought in. Bottle for bottle.

Also know that on Mondays, all corkage fees are waived! Within reason, of course. Don't try bringing in 20 bottles and wanting 20 different glasses (I mention this cause it's happened). And don't forget: servers love to taste!!!

Sparkling Wines and Champagne

Brut Rosé, Crémant de Jura Francois Montand  NV        28

Demi-Sec Méthode Champenoise, Gruet (New Mexico) NV  42

Brut, Blanc de Noirs Méthode Champenoise, Gruet (New Mexico) NV  42

Brut, Vouvray Pettillant (Chenin blanc) Domaine Champalou NV          48

Brut, Champagne Perrier Jouet NV      92    

Vin du Bugey-Cerdon (Sparkling Gamay) Méthode Ancestrale, Domaine Bottex "La Cueille" NV         46

Rosé

Côtes de Provençe (Grenache, Mourvèdre, Tibouren) Dom. La Courtade "L'Alycastre Rosé" 2007    38

Corbières Gris de Gris (Grenache Gris and Noir, Syrah, Mourvèdre, Carignan, Cinsault) Domaine de Fontsainte 2007   40

Coteaux du Languedoc (Syrah, Grenache, Cinsault, Mourvèdre) Château Lascaux Rosé 2007      42

Reuilly (Pinot Gris) Domaine de Reuilly2006     46

Alsatian and Savoie Varietels

Alsace Blanc (Sylvaner, Auxerrois, and Pinot Blanc), Domaine Kuentz Bas 2005      35

Pinot Gris d'Alsace, Domaine Catherine Auther  2005    46

Gewürztraminer d'Alsace, Jean-Baptiste Adam Reserve 2005     54

Wiebelsberg Grand Cru Riesling, Domaine Marc Kreydenweiss "La Dame (Partager avec toi)" 2004  49

Riesling d'Alsace Charles Koehly "Saint Hippolyte" 2006      58

Chignin, Vin de Savoie (Jacquère) Domaine Quénard 2005   40

Loire Valley and Sauvignon Blanc

Muscadet Loire Sèvre et Maine, Domaine Michel Bregeon "Sur Lie" 2005   29

Saumur (Chenin blanc) Domaine du Pas St. Martin "La Pierre Frite"   2006            30

Vouvray Sec (Chenin blanc) Didier Champalou "Cuvée des Fondreaux"   2006         46

Reuilly (Sauvignon Blanc) Domaine de Reuilly "Pierres Plates"   2006     48

Pouilly Fumé (Sauvignon Blanc) Domaine Tinel Blondelet  2006    49

Sancerre (Sauvignon Blanc) Domaine Jean Reverdy "La Reine Blanche" 2006       53

Bordeaux  (Semillon, Sauvignon Blanc, Muscadelle) Château Ducasse  2007       38

Southern White Varietals

Coteaux du Languedoc (Rolle, Roussanne, Marsanne, Viognier) Château Lascaux 2006       34

Côte de Ventoux (Bourboulenc, Ugni Blanc, Grenache Blanc) Château Valcombe 2005      44

Châteauneuf du Papes (Clairette, Grenache, Bourboulenc, Roussanne) Vieux Télégramme 2006      88

White Burgundy and Chardonnay

Vin de Pays du Jardin de la France (Chardonnay) Domaine de l'Aujardière      38                                                           

Macon-Bussières  (Chardonnay) Domaine de la Sarazinière "Cuvée Claude Seigneuret"  2005        40

Hautes-Côtes de Beaune (Chardonnay) Domaine Billard Père et Fils "La Justice" 2006       48

Pouilly Fuissé (Chardonnay) Louis Latour  2006    50

Chablis 1er Cru (Chardonnay) Domaine Bernard Defaix "Côte de Lechet"   2005         53

Mercurey (Chardonnay) Domaine Juillot 2004     65

Meursault (Chardonnay) Roux Père et Fils 2005    70

French Red Varietals   

Cahors (Malbec, Tannat and Merlot) Clos La Coutale 2006        38

Irouleguy (Tannat and Cabernet Franc) Domaine Etxegaraya   2005       49

Pinot Noir and Burgundian Varietals

Beaujolais (Gamay) Domaine Dupeuble   2007      32

Julienas, Cru Beaujolais (Gamay) Clos de Capitans 2007      43

Chiroubles, Cru Beaujolais (Gamay) Domaine Christophe Pacalet 2006         50

Bourgogne Passetoutgrain (Gamay and Pinot Noir) Domaine Arnoux 2006    40

Vin de Pays d'Oc (Pinot Noir) Hob Nob 2006       32

Bourgogne AOC (Pinot Noir) Joseph Drouhin "Vero"     48

Bourgogne AOC (Pinot Noir) Domaine Arnoux 2006     52

Côtes de Nuits Villages (Pinot Noir) Domaine Gachot-Monot 2005      60

Savigny-les-Beaunes (Pinot Noir) Domaine Seguin Manuel "Vieilles Vignes" 2005     66

Gevrey-Chambertin (Pinot Noir) Louis Jadot 2005  80

Sancerre Rouge (Pinot Noir) Domaine François Crochet 2005    52 

Red Bordeaux Varietals

Bourgueil  (Cabernet Franc) Domaine Chanteleuserie  2005        38           

Chinon (Cabernet Franc) Domaine Charles Joguet "Cuvée Terroir" 2005        48           

Vin du Pays d'Oc (Cabernet Sauvignon)  Château de Fontanes "Les Traverses" 2005       32                                        

Graves (Cabernet Sauvignon and Merlot) Château Le Pavillon de Boyrein 2005        42

Premières Côtes de Blaye (Cab Sauvignon and Merlot) Château Garreau 2003   50

Médoc (Merlot, Cab Sauvignon, Cab Franc, Malbec) Château Greysac 2005       48

Lussac Saint-Emilion (Merlot and Cabernet Franc) Château de Bellevue 2003        60

Moulis-en-Médoc (Merlot, Cabernet Sauvignon, and Petit Verdot) Château Anthonic 2003  70

Margaux (Cabernet Sauvignon and Merlot) Blason d'Issan 2001    85

Vins du Pays de Vaucluse Chateau des Tourettes "Cabernet Sauvignon d'Endes" 2004     45

Red Rhône/Languedoc Varietals

Vin du Pays du Vaucluse (Syrah, Grenache, Mourvèdre) Domaine de Fenouillet 2006        32

Côtes du Rhône(Grenache, Syrah, Mourvèdre) Kermit Lynch 2005      34

Côteaux du Languedoc(Syrah, Grenache, Mourvèdre, Carignan)  Château Saint Martin de la Garrigue "Bronzinelle"   46

Vin de Pays d'Oc (Syrah, Mourvèdre, Grenache, Carignan) L'Archet "Cuvée Occitane"   2005   44

Fitou (Grenache, Syrah, Cinsault, Carignan) Maria Fitou "Le Schmitou"   2004     40

Lirac (Grenache, Syrah, Cinsault, Carignan) Domaine du Joncier 2005    50

Vacqueyras (Grenache and Syrah) Clos Montirius 2003    60

Saint Chinian (Carignan, Grenache, Syrah) Yannick Pelletier "Coccigrues…"   2005    65                    

Crozes-Hermitage (Syrah) Domaine du Colombier 2005   68

Châteauneuf du Pape (Grenache, Syrah, Mourvèdre) Vieux Télégramme 2006      88

Bandol (Mourvèdre, Grenache, Carignan) Domaine Gros' Noré 2004    86

Saint-Joseph (Syrah) Château St. Cosme 2004     90


]]> Following is our current wine list, the contents of which change all the time depending on inventory, etc. I do my best to keep it updated, but you know how life comes at you fast.

For those of you who have your own fantastic bottles at home, our corkage fee is as follows: $5/stem. If there are 2 or you, that’s $10/btle, four of you makes it $20. Got it? New wine = new stem fee (none of that trying to get away with using the same glasses and not paying additional). Now, if you happen to see a wine on my list that you like, and you buy that, I’ll gladly wave the fees on the bottle you brought in. Bottle for bottle.

Also know that on Mondays, all corkage fees are waived! Within reason, of course. Don’t try bringing in 20 bottles and wanting 20 different glasses (I mention this cause it’s happened). And don’t forget: servers love to taste!!!

Sparkling Wines and Champagne

Brut Rosé, Crémant de Jura Francois Montand  NV        28

Demi-Sec Méthode Champenoise, Gruet (New Mexico) NV  42

Brut, Blanc de Noirs Méthode Champenoise, Gruet (New Mexico) NV  42

Brut, Vouvray Pettillant (Chenin blanc) Domaine Champalou NV          48

Brut, Champagne Perrier Jouet NV      92    

Vin du Bugey-Cerdon (Sparkling Gamay) Méthode Ancestrale, Domaine Bottex “La Cueille” NV         46

Rosé

Côtes de Provençe (Grenache, Mourvèdre, Tibouren) Dom. La Courtade “L’Alycastre Rosé” 2007    38

Corbières Gris de Gris (Grenache Gris and Noir, Syrah, Mourvèdre, Carignan, Cinsault) Domaine de Fontsainte 2007   40

Coteaux du Languedoc (Syrah, Grenache, Cinsault, Mourvèdre) Château Lascaux Rosé 2007      42

Reuilly (Pinot Gris) Domaine de Reuilly2006     46

Alsatian and Savoie Varietels

Alsace Blanc (Sylvaner, Auxerrois, and Pinot Blanc), Domaine Kuentz Bas 2005      35

Pinot Gris d’Alsace, Domaine Catherine Auther  2005    46

Gewürztraminer d’Alsace, Jean-Baptiste Adam Reserve 2005     54

Wiebelsberg Grand Cru Riesling, Domaine Marc Kreydenweiss “La Dame (Partager avec toi)” 2004  49

Riesling d’Alsace Charles Koehly “Saint Hippolyte” 2006      58

Chignin, Vin de Savoie (Jacquère) Domaine Quénard 2005   40

Loire Valley and Sauvignon Blanc

Muscadet Loire Sèvre et Maine, Domaine Michel Bregeon “Sur Lie” 2005   29

Saumur (Chenin blanc) Domaine du Pas St. Martin “La Pierre Frite”   2006            30

Vouvray Sec (Chenin blanc) Didier Champalou “Cuvée des Fondreaux”   2006         46

Reuilly (Sauvignon Blanc) Domaine de Reuilly “Pierres Plates”   2006     48

Pouilly Fumé (Sauvignon Blanc) Domaine Tinel Blondelet  2006    49

Sancerre (Sauvignon Blanc) Domaine Jean Reverdy “La Reine Blanche” 2006       53

Bordeaux  (Semillon, Sauvignon Blanc, Muscadelle) Château Ducasse  2007       38

Southern White Varietals

Coteaux du Languedoc (Rolle, Roussanne, Marsanne, Viognier) Château Lascaux 2006       34

Côte de Ventoux (Bourboulenc, Ugni Blanc, Grenache Blanc) Château Valcombe 2005      44

Châteauneuf du Papes (Clairette, Grenache, Bourboulenc, Roussanne) Vieux Télégramme 2006      88

White Burgundy and Chardonnay

Vin de Pays du Jardin de la France (Chardonnay) Domaine de l’Aujardière      38                                                           

Macon-Bussières  (Chardonnay) Domaine de la Sarazinière “Cuvée Claude Seigneuret”  2005        40

Hautes-Côtes de Beaune (Chardonnay) Domaine Billard Père et Fils “La Justice” 2006       48

Pouilly Fuissé (Chardonnay) Louis Latour  2006    50

Chablis 1er Cru (Chardonnay) Domaine Bernard Defaix “Côte de Lechet”   2005         53

Mercurey (Chardonnay) Domaine Juillot 2004     65

Meursault (Chardonnay) Roux Père et Fils 2005    70

French Red Varietals   

Cahors (Malbec, Tannat and Merlot) Clos La Coutale 2006        38

Irouleguy (Tannat and Cabernet Franc) Domaine Etxegaraya   2005       49

Pinot Noir and Burgundian Varietals

Beaujolais (Gamay) Domaine Dupeuble   2007      32

Julienas, Cru Beaujolais (Gamay) Clos de Capitans 2007      43

Chiroubles, Cru Beaujolais (Gamay) Domaine Christophe Pacalet 2006         50

Bourgogne Passetoutgrain (Gamay and Pinot Noir) Domaine Arnoux 2006    40

Vin de Pays d’Oc (Pinot Noir) Hob Nob 2006       32

Bourgogne AOC (Pinot Noir) Joseph Drouhin “Vero”     48

Bourgogne AOC (Pinot Noir) Domaine Arnoux 2006     52

Côtes de Nuits Villages (Pinot Noir) Domaine Gachot-Monot 2005      60

Savigny-les-Beaunes (Pinot Noir) Domaine Seguin Manuel “Vieilles Vignes” 2005     66

Gevrey-Chambertin (Pinot Noir) Louis Jadot 2005  80

Sancerre Rouge (Pinot Noir) Domaine François Crochet 2005    52 

Red Bordeaux Varietals

Bourgueil  (Cabernet Franc) Domaine Chanteleuserie  2005        38           

Chinon (Cabernet Franc) Domaine Charles Joguet “Cuvée Terroir” 2005        48           

Vin du Pays d’Oc (Cabernet Sauvignon)  Château de Fontanes “Les Traverses” 2005       32                                        

Graves (Cabernet Sauvignon and Merlot) Château Le Pavillon de Boyrein 2005        42

Premières Côtes de Blaye (Cab Sauvignon and Merlot) Château Garreau 2003   50

Médoc (Merlot, Cab Sauvignon, Cab Franc, Malbec) Château Greysac 2005       48

Lussac Saint-Emilion (Merlot and Cabernet Franc) Château de Bellevue 2003        60

Moulis-en-Médoc (Merlot, Cabernet Sauvignon, and Petit Verdot) Château Anthonic 2003  70

Margaux (Cabernet Sauvignon and Merlot) Blason d’Issan 2001    85

Vins du Pays de Vaucluse Chateau des Tourettes “Cabernet Sauvignon d’Endes” 2004     45

Red Rhône/Languedoc Varietals

Vin du Pays du Vaucluse (Syrah, Grenache, Mourvèdre) Domaine de Fenouillet 2006        32

Côtes du Rhône(Grenache, Syrah, Mourvèdre) Kermit Lynch 2005      34

Côteaux du Languedoc(Syrah, Grenache, Mourvèdre, Carignan)  Château Saint Martin de la Garrigue “Bronzinelle”   46

Vin de Pays d’Oc (Syrah, Mourvèdre, Grenache, Carignan) L’Archet “Cuvée Occitane”   2005   44

Fitou (Grenache, Syrah, Cinsault, Carignan) Maria Fitou “Le Schmitou”   2004     40

Lirac (Grenache, Syrah, Cinsault, Carignan) Domaine du Joncier 2005    50

Vacqueyras (Grenache and Syrah) Clos Montirius 2003    60

Saint Chinian (Carignan, Grenache, Syrah) Yannick Pelletier “Coccigrues…”   2005    65                    

Crozes-Hermitage (Syrah) Domaine du Colombier 2005   68

Châteauneuf du Pape (Grenache, Syrah, Mourvèdre) Vieux Télégramme 2006      88

Bandol (Mourvèdre, Grenache, Carignan) Domaine Gros’ Noré 2004    86

Saint-Joseph (Syrah) Château St. Cosme 2004     90

]]> http://lepommier.blog.com/2008/08/28/le-pommiers-99-french-wine-list/feed/ Is this your website? http://lepommier.blog.com/2008/06/21/is-this-your-website/ http://lepommier.blog.com/2008/06/21/is-this-your-website/#comments Sat, 21 Jun 2008 17:18:12 +0000 Le Pommier It is for now! Please enjoy our little free blog while our other website gets its act together.
]]> http://lepommier.blog.com/2008/06/21/is-this-your-website/feed/ Le Pommier: Who We Are! http://lepommier.blog.com/2008/06/21/le-pommier-who-we-are/ http://lepommier.blog.com/2008/06/21/le-pommier-who-we-are/#comments Sat, 21 Jun 2008 17:17:22 +0000 Le Pommier Le Pommier Bistro Français is a modern American bistro where the traditions of French cuisine meet the flavors of the local Western Pennsylvanian market with a menu reflecting the changing seasons and a focus on the simplicity of fine ingredients.

For nearly 25 award-winning years, Le Pommier Bistro Français has provided Pittsburgh diners, as well as its national and international visitors, a comfortable and contemporary atmosphere in which they can explore the delicious and inventive cuisine of Executive Chef and Co-Owner Mark Collins, including house-made charcuterie, soups, sorbets and ice creams, as well as House Manager and Co-Owner Jeremy Carlisle’s wine list, of which the Pittsburgh Post Gazette lauds “I don't think even our larger and more pretentious restaurants can match Carlisle's wine cellar”.
Le Pommier Bistro Français offers a $25  3-Course Prix Fixe Menu Tuesday-Friday, along with its regular à la carte menu Monday-Saturday. Mondays are BYOW nights when all corkage fees are waived. Le Pommier is also a fantastic location to host your next family dinner, wedding rehearsal dinner, or just a romantic dinner for two. Reservations are strongly recommended.
Hours: Monday-Thursday 5:30-9:00, Friday and Saturday 5-9:30, Closed Sundays

jdcarlisle@lepommier.com

tel: 412.431.1901
 ]]> Le Pommier Bistro Français is a modern American bistro where the traditions of French cuisine meet the flavors of the local Western Pennsylvanian market with a menu reflecting the changing seasons and a focus on the simplicity of fine ingredients.
For nearly 25 award-winning years, Le Pommier Bistro Français has provided Pittsburgh diners, as well as its national and international visitors, a comfortable and contemporary atmosphere in which they can explore the delicious and inventive cuisine of Executive Chef and Co-Owner Mark Collins, including house-made charcuterie, soups, sorbets and ice creams, as well as House Manager and Co-Owner Jeremy Carlisle’s wine list, of which the Pittsburgh Post Gazette lauds “I don’t think even our larger and more pretentious restaurants can match Carlisle’s wine cellar”.
Le Pommier Bistro Français offers a $25  3-Course Prix Fixe Menu Tuesday-Friday, along with its regular à la carte menu Monday-Saturday. Mondays are BYOW nights when all corkage fees are waived. Le Pommier is also a fantastic location to host your next family dinner, wedding rehearsal dinner, or just a romantic dinner for two. Reservations are strongly recommended.
Hours: Monday-Thursday 5:30-9:00, Friday and Saturday 5-9:30, Closed Sundays

jdcarlisle@lepommier.com

tel: 412.431.1901

]]> http://lepommier.blog.com/2008/06/21/le-pommier-who-we-are/feed/