Jean-Robert French Restaurant Group

Join us each Tuesday, Wednesday and Thursday evenings to celebrate Jean-Robert at Pigall’s fourth consecutive Mobil Four-Star Award with the Four Star Menu. Jean-Robert and his team invite you to savor the freshest ingredients of the season. The forty dollar four star menu, updated on the 15th of each month, is also available for lunch on the final Friday of each month.

For reservations, please call Maitre d’ Richard Brown: 513-721-1345. Or make a reservation online.

Jean-Robert at Pigall’s Four Star Celebration Menu

First Course
L’Amuse Bouche

Second Course
Rock Shrimp Ravioli with Oyster Mushrooms and Corn, Basil Emulsion
Kerpen 2007 Wehlner Sonnenuhr Riesling Kabinett

Or

Indiana Goat Cheese and Duck Leg Confit Tart, Local Field Greens with Dried Apricots
Thevenet 2006 Macon Pierreclos

Third Course

Red Trout with Light Curry Sauce, Piperade Rice Flan, Fondue of Shiitake Mushrooms and Spinach, Glazed Carrots
Danjean-Berthoux 2005 1er Cru Givry

Or

Pork Tenderloin with Peppery Grape Compote, Bordelaise Forestiere, Local Bitter Greens, White Beans, Whipped Potatoes
Caves de Papes 2005 “les Closiers” Chateauneuf du Pape

Fourth Course

Assortment of Sweets

Food Only: $40
Wine Parings: $20

Join us each Final Friday of the month for a special menu at Pigall’s. It’s the perfect way to start off your weekend and wrap up your month. Jean-Robert will feature 4 courses. $40.
For reservations, please call Maitre d’ Richard Brown at 513-721-1345 or email richard@jeanrobertgroup.com. Seatings available at 11:30am or 1pm.

Final Friday Lunch Club Menu | June 27th, 2008

Jean-Robert at Pigall’s Four Star Celebration Menu

First Course
L’Amuse Bouche

Second Course
Rock Shrimp Ravioli with Oyster Mushrooms and Corn, Basil Emulsion
Kerpen 2007 Wehlner Sonnenuhr Riesling Kabinett

Or

Indiana Goat Cheese and Duck Leg Confit Tart, Local Field Greens with Dried Apricots
Thevenet 2006 Macon Pierreclos

Third Course

Red Trout with Light Curry Sauce, Piperade Rice Flan, Fondue of Shiitake Mushrooms and Spinach, Glazed Carrots
Danjean-Berthoux 2005 1er Cru Givry

Or

Pork Tenderloin with Peppery Grape Compote, Bordelaise Forestiere, Local Bitter Greens, White Beans, Whipped Potatoes
Caves de Papes 2005 “les Closiers” Chateauneuf du Pape

Fourth Course

Assortment of Sweets

Food Only: $40
Wine Parings: $20

Pigall’s will feature a Champagne Dinner on Friday, March 13th. Reception starting at 6:30 and dinner at 7pm. Five courses, all inclusive. $150. Prices include tax and gratuity.

For reservations, please contact Maitre d’ Richard Brown. Tel. 513-721-1345. Email: richard@jeanrobertgroup.com.

Champagne Dinner Menu

Domaine des Baumards NV “Carte Turquoise” Crémant de Loire Brut
*
L’Amuse Bouche
*
Lobster Salad
Delamotte NV Brut
*
Foie Gras
Bertrand Ambroise NV Crémant de Bourgogne Brut
*
Fish
Domaine des Baumards NV “Carte Corail” Crémant de Loire Brut Rosé
*
Meat
Laurent-Perrier NV Brut
*
Dessert
Schramsberg 2004 Crémant Demi-Sec

Thursday, February 14, 2008

VALENTINE’S MENU

Smoked Salmon with Quail Egg, Kentucky Spoonfish Caviar
Cucumber Poached Salmon Salad with Lemon Dressing
Domaine des Aubuissieres “Cuvée de Silex” Vouvray, 2005

Maine Lobster with Red Micro Salad
Tropical Fruit, Cole Slaw and Avocado
Labouré-Roi “St. Armand” Macon-Villages, 2005

Trio of Duck Ravioli with Hen of the Wood Mushrooms
Pomegranate and Pink Peppercorn Sauce
Fondue of Parsnips and Kumquats
Oratoire St. Martin Côtes-du-Rhône Villages, 2003

Please Select One of the Following:
Sea Bass with Pinot Noir Butter, Light Truffle Sauce
Fondue of Root Vegetables, Swiss Chard
Royal Trumpet Mushrooms
Raphet Bourgogne, 2004

Rack of Lamb, Tarragon Syrah Wine Sauce,
Fingerling Potatoes, Goat Cheese Flan,
Confit Tomatoes, Medley of Mushrooms and Creamy Spinach
Les Closiers Châteauneuf-du-Pape, 2004

Beef Tenderloin with Bordelaise Sauce
Grape and Shallot Compote
Dauphinois Potatoes, Blue Foot Mushrooms
Rapini and Vichy Carrots
Lancatay Malbec, Mendoza, Argentina 2003

Farandole of Selected Sweets
Tissot “Jean-Robert’s” Cremant du Jura, N/V

Chocolates and Cookies

Dinner: $125 per person
Wine: $50 per person
Prices include Tax, Gratuity and Valet Parking

Celebrate Christmas Eve at Pigall’s from 11:30 – 3pm, December 24th. Join us for a special gathering!

And ring in the New Year with style. Pigall’s is offering two seatings on December 31st, a 3-course menu at 6pm ($150, includes, tax and gratuity) and 5-course menu at 9pm ($200, includes, tax and gratuity).

To join us this for these events, please contact Maitre d’ Richard Brown, Richard@pigalls.com, Tel. 513-721-1345.

Join us at Pigall’s throughout the month of December for a five-course lobster dinner, prepared by chef Jean-Robert.

A Holiday Celebration
Lobster and Champagne
Perriet Jouët Fleur de Champagne ‘99

L’Amuse Bouche
*
Lobster Salad
Tropical Fruit, Arugula, Cole Slaw
*
Duo of Lobster
Bisque and Flan with Black Truffle
*
Lobster Grits
Chanterelles, Serrano Ham and Kumquats Confit
*
Lobster and Beef
Green Peppercorn Sauce
Spaghetti Squash, Black Trumpet Mushroom Puree, Broccoli Rabe
*
Sweet Tail
Composition of Pastries

$97 per person food only
$142 per person with Perrier Jouët Champagne

Make your reservations for our Lobster Menu, Christmas Eve Luncheon or New Year’s Eve or plan a holiday Lunch at Pigall’s this December. View Lunch Menu.

Contact Maitre d’ Richard Brown, Richard@pigalls.com, 513-721-1345

Give an elegant gift basket, including Jean-Robert Cremant du Jura Sparkling and Jean-Robert at Pigall’s Flutes. Gift basket - $75.
Jean-Robert Cremant du Jura Sparkling - $45 Jean-Robert at Pigall’s Flutes - $30.
Call Annette at 513.721.1345 for details or to make a purchase.

Join us for lunch on Christmas Eve for a wonderful dining experience to ring in the holidays. You can treat yourself to a relaxing Christmas Lunch from our 3 course a la carte or 5 course Menu Gourmand menus, including special holiday features. To make a reservation, call Maitre d’ Richard Brown at (513) 721-1345.

Seasons change and our menus follow to provide you with the best in fresh and seasonal ingredients. In celebration of fall, we look forward to serving you amazing fare with ingredients from local growers including pumpkin, wild mushrooms, black truffles, Scottish game. View the new menus

Jean-Robert French Restaurant gift cards are accepted at all Jean-Robert restaurants.

Purchase at any of our restaurants or call Annette at 513.721.1345 ext 3 for details.