Pigalls

Luncheon Two Course Prix -Fixe Menu

Please Join Us for Our Special Luncheon December 24th
Our Gift Cards May Be Redeemed at All Our Restaurants
Beginning December 10th - Pigall’s Will Open Every Monday Dinner!

L’Amuse-Bouche du Jour

LES HORS-D’ŒUVRE
First Course

Saumon fumé et tartare de thon, citron et grenadine, crêpe tiède
Smoked Salmon with Tuna Tartar, Lemon and Pomegranate, Served with a Warm Crepe

Carpaccio de bœuf, vinaigre de balsamique, haricot blanc et champignon, crème de raifort
Beef Carpaccio with Balsamic Dressing, White Bean and White Mushrooms with Horseradish Cream

Raviolis de homard, sauce légère au curry, céleri, pomme et shiitake
Lobster Raviolis with Light Curry Sauce, Celery Root, Apple and Shiitake Mushrooms

Fromage de chèvre chaud de la région au cranberry, duo de poire, et petite salade mélangée
Indiana Warm Goat Cheese with Cranberry, Duo of Pear, Watercress, Endive and Radicchio

Soupe de potiron, flan de fruits sec et noix, crème fouette au goût de truffe
Pumpkin Soup with Dried Fruit, Walnut Flan and Truffle Whipped Cream

LES PLATS
Main Course

Saumon organique au bacon, sauce au cidre, choux de Napa, pleurotes et pommes
Salmon Wrapped in Bacon with Apple Cider Demi-Glace, Roasted Apple, Napa Cabbage, Oyster Mushrooms $36

Bar, sauce légère au vin rouge, fondue de carottes et brocoli, pommes de terres violettes
Sea Bass, Light Red Wine Sauce, Fondue of Carrots and Broccoli Rabe, Purple Potatoes and Walnut Mushroom Crust $38

Saint-Jacques à la sauce de homard et estragon, endive et graines de blé, pleurotes
Sea Scallops, Light Lobster Tarragon Citrus Sauce, Caramelized Endive with Barley, Oyster Mushroom, Butternut Squash $38

Aile de poulet a la sauge et vin d’Alsace, purée de légumes racine, épinard et fondue de choux rouge
Breast of Chicken, Alsatian Wine and Sage Sauce, Root Vegetable Mash, Creamy Spinach and Fondue of Red Cabbage $30

Filet de bœuf, compote de raisins, sauce bordelaise, asperges rôti, tomates confites
Beef Tenderloin, Grapes and Blue Cheese, Bordelaise Sauce, Medley of Mushroom, Asparagus, Potatoes, Tomato Confit $39

Prix-Fixe Menu includes one Main Course with your choice of an Appetizer

Although Jean-Robert at Pigall’s exercises every caution, consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

FROMAGES ET DESSERTS

Assiette de fromages du pays et importés
Assortment of Domestic and Imported Cheeses

Tartelette au chocolat au lait et noix de macadamia
Milk Chocolate and Macadamia Truffle Tart with Macadamia Whipped Cream

Crème brûlée à la vanille accompagnée de fruits frais
Vanilla Crème Brûlée with Fresh Fruit

Tarte à la pomme, glace caramel et grains de sésame toastés
Roasted Apple Tart with Caramel - Toasted Sesame Seed Ice Cream

Assortiment de sorbets et crèmes glacées
Selection of House Made Sorbets and Ice Creams

Cheese or Dessert $8

MENU GOURMAND

L’AMUSE BOUCHE DU JOUR
*
Salade de crabe façon d’automne, sorbet de pamplemousse et grenade
Jonah Crab with Fall Cole Slaw, Grapefruit and Pomegranate Dressing

Domaine des Baumards 2004 Savennières
*
Foie gras chaud, salade de roquette, ravioli de potiron, trompette de la mort, sauce au cidre
Seared Foie Gras with Cider Sauce, Arugula, Pumpkin Ravioli and Black Trumpet Puree

Chateau Les Roques 1999 Loupiac
*
Ombre chevalier, champignons sauvage et poire rôti, choux de Bruxelles au roquefort, sauce au pinot noir
Arctic Char, Mushroom and Pear Crust, Creamy Brussels Sprout with Roquefort, Pinot Noir Sauce

Epiphany 2006 Grenache Blanc
*
Pièce de venaison, fondue de canneberge, « grits « du Kentucky au racines de légumes
Venison Medallion with Cranberry, Kentucky Grits with Root Vegetables

Pierre Gonon 2003 Saint Joseph4
*
Variation de gourmandises
Variation of Sweets

Tissot « Pigall’s Label » Cremant du Jura, N/V
*
$59 per person food only*
$86 per person with wine*
This menu is available for the entire table only