Jean-Robert at Pigall's » Menu Gourmand Page 1 of 2

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Menu Gourmand The Menus

L’Amuse Bouche du Jour  Seasonal Lunch

 Les Hors-d'oeuvre
*  Les Plats
 Fromages et
Desserts
Salade de crabe a l’endive et pois gourmand, sorbet de petit pois au goût de
 Menu
truffe
Gourmand
Jonah Crabmeat with Endive and Snow Peas, Green Pea Sorbet with
 Wines
Truffle
 Gallery
Château les Eymeries 2006 Bordeaux Blanc
Menu Gourmand
*
The five course menu is a
set dégustation meal and
Foie gras chaud au poivre et rhubarbe, ravioli de trio de canard et Fourme is available for the entire
d’Ambert table only at a prix fixe
Seared Foie Gras with Peppercorns and Rhubarb, Duck Trio Ravioli with price of $97. Guests
Fourme d’Ambert Cheese choosing the degustation
menu may also add
Domaine Cady 2002 Côteaux du Layon St.-Aubin « Les Varennes » wines paired with each
course for an additional
* $37.

Cabillaud au vin rouge à la nage des herbes, purée de choux-fleurs, fougères,

Piopini, échalotes confites
Sable Fish with Red Wine Herb Nage, Cauliflower Puree, Fiddlehead Ferns,
Piopini Mushrooms

Danjean-Berthoux 2004 Givry Burgundy

Carré d’agneau du printemps, moutarde violette, duo de flageolet et haricot

vert, trompettes royales
Spring Rack of Lamb, Purple Mustard, Duo of French and Flageolet Beans,
Royal Trumpets and Herb Potatoes

Dragon 2005 Côtes de Provence « Cuvée St.-Michel »

Variation de Gourmandises
Variation of Sweets

Tissot « Pigall’s Label » Cremant du Jura, N/V

$97 per person- food*

http://jeanrobertgroup.com/pigalls/menu/gourmand 8/26/2008
Jean-Robert at Pigall's » Menu Gourmand Page 2 of 2

additional $37 per person - wine parings*

This menu is available for the entire table only

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http://jeanrobertgroup.com/pigalls/menu/gourmand 8/26/2008