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    A La Carte Belgian Chambar Dinner 4-15-11

    Uploaded by

    Yiannis Pogas
    This document provides a menu for Les Petits Plats restaurant. It lists various appetizers, salads, soups and entrees priced between $14-$33. Dishes include haloumi salad, sea scallops with pork cheek, walnut onion soup, Spanish tapas, Moroccan lamb loin, Arctic char, foie gras terrine, chicken liver pate and various mussel and main dish options. Sides include bread, fries, olives and poutine. It also advertises cooking classes to learn to make dishes from the menu.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    A La Carte Belgian Chambar Dinner 4-15-11

    Uploaded by

    Yiannis Pogas
    50 views2 pages
    This document provides a menu for Les Petits Plats restaurant. It lists various appetizers, salads, soups and entrees priced between $14-$33. Dishes include haloumi salad, sea scallops with pork cheek, walnut onion soup, Spanish tapas, Moroccan lamb loin, Arctic char, foie gras terrine, chicken liver pate and various mussel and main dish options. Sides include bread, fries, olives and poutine. It also advertises cooking classes to learn to make dishes from the menu.

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    © © All Rights Reserved

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    This document provides a menu for Les Petits Plats restaurant. It lists various appetizers, salads, soups and entrees priced between $14-$33. Dishes include haloumi salad, sea scallops with pork cheek, walnut onion soup, Spanish tapas, Moroccan lamb loin, Arctic char, foie gras terrine, chicken liver pate and various mussel and main dish options. Sides include bread, fries, olives and poutine. It also advertises cooking classes to learn to make dishes from the menu.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    50 views2 pages

    A La Carte Belgian Chambar Dinner 4-15-11

    Uploaded by

    Yiannis Pogas
    This document provides a menu for Les Petits Plats restaurant. It lists various appetizers, salads, soups and entrees priced between $14-$33. Dishes include haloumi salad, sea scallops with pork cheek, walnut onion soup, Spanish tapas, Moroccan lamb loin, Arctic char, foie gras terrine, chicken liver pate and various mussel and main dish options. Sides include bread, fries, olives and poutine. It also advertises cooking classes to learn to make dishes from the menu.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

     

    Les Petits Plats

    $14   S ALADE HALLOUMI


    F RIED HALLOUMI , BEETS , CUCUMBER , RADISH , SUNDRIED
    OLIVES , BULGAR WHEAT FALAFEL , CRISP PITA , SUMAC & MINT
    RAITA .
     
     
    $16 L ES COQUILLES ST . JACQUES
    S EAREDSCALLOPS , SMOKED KUROBUTA PORK CHEEK , PICKLED
    GREEN BEANS & HORSERADISH VINAIGRETTE .
     
    $15 L A SOUPE DE NOIX
    R OASTED WALNUT & CIPPOLINI ONION SOUP , FINE HERB &
    GRAPE SALAD , SHAVED PARMESAN .
     
    $18 L ES TAPAS
    S ERRANO HAM , MANCHEGO , MARCONA ALMONDS .
    S TUFFED PIQUILLO PEPPERS , BACALAO , CHORIZO , AJI AIOLI .
      S AUTÉED FROGS LEGS , BASIL & ANCHOVY BUTTER .
    $17   L E MINI MÉCHOUI
    M OROCCAN RUBBED SLOW ROASTED LAMB LOIN , ISRAELI
    COUS COUS TABOULEH , TAHINI YOGURT , SUMAC FLAT BREAD .
     
    $16 O MBLE D ’ ARCTIQUE ET TOPINAMBOUR
    S UMAC & FENNEL CURED ARCTIC CHAR , SUNCHOKE CONFIT ,
    TOMATO & MINT SALAD .

    $17 Foie de canard “villa lorraine”


    S PICEDFOIE GRAS TERRINE , PORT REDUCTION , KRIEK GRANITA ,
    TRUFFLED BRIOCHE FRENCH TOAST .

    $17 La brasserie
    P ISTACHIO &
    CHICKEN LIVER PÂTÉ , CALVADOS GELÉE , BRAISED
    BONE MARROW , FRISÉE AUX LARDONS , TOASTED BAGUETTE .

    S IDE D ISH
    $3 B READ ROLL & SMOKED PAPRIKA BUTTER
    $6 Pommes frites
    $8 Mixed olives
    $9 P OUTINE À LA BELGE

    Learn to cook Chambar meals with Chef Nico Schuermans


    THE  DIRTY  APRON  COOKING  SCHOOL - www.dirtyapron.com

     
     
    Moules Frites
    $22   C OQUOTTE
    M USSELSCOOKED IN A WHITE WINE CREAM ,
    SMOKED BACON LARDONS , SPRING ONIONS .
       
    $22   V IN BLANC
    W HITE WINE BUTTER COOKED MUSSELS ,
    BRAISED CELERY & LEEKS , COARSE BLACK PEPPER .
     
    $22   C ONGOLAISE
    M USSELSCOOKED WITH A TOMATO COCONUT CREAM ,
    SMOKED CHILI & LIME , FRESH CILANTRO .
       
    Les Grosses Pièces
    $31   L E FLÉTAN ET QUEUE DE BOEUF  
    S ESAMECRUSTED HALIBUT , CRISPY OXTAIL RICE CAKE , MUSTARD
    GINGER & YUZU GLAZE . MICRO SHISO .
     
    $29   B OUILLABAISSE A MA FAÇON
    S AFFRON & ESPELETTE BOUILLABAISSE , STURGEON , PRAWNS , SQUID ,
    CLAMS , DUNGENESS CRAB & RICOTTA RAVIOLI , ROUILLE .
     
    $30 C HEVREUIL DU PRINTEMPS
    V ENISON CHOP , CELERIAC PURÉE , APPLEWOOD SMOKED BACON
    WRAPPED PRUNE , BRUSSELS SPROUT SALAD , GRAPE , PECAN & RED
    WINE JUS .

    $30 C ANARD ET CHÉVRE


    R OASTED DUCK BREAST , GOAT CHEESE & TARRAGON GNOCCHI ,
    SAUTÉED SCALLIONS , HAZELNUT GASTRIQUE .

    $29 T AJINE D ’ AZIZ À L ’ AGNEAU


    B RAISEDLAMB SHANK WITH HONEY , FIGS , CINNAMON & CILANTRO ,
    SERVED WITH COUS COUS & ZALOUK . ($3 HARISSA & RAITA )

    $33 E NTRECÔTE DE BOEUF


    9 OZRIBEYE STEAK , SUN DRIED TOMATO , CAPER & PINE NUT SAUCE
    VIERGE , ROASTED MUSHROOM & TOMATO BRUSCHETTA ,
    TRUFFLE AIOLI .

       

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