DINNER MENU

Le Petit Triangle offers featured cocktails, a thoughtful wine list and bottled beers.

                                             HAPPY HOUR: W-F from 5-6:30pm                                                   $5 cocktail special /  $1 off all beer & wine  pours /bottles of wine $10 off                  $5 apps: mussels • petit cheese plate  •  paté maison

— SMALL PLATES —

BOLINHOS de BACALHAU

salt cod potato cakes • garlic-lemon aoili

$9

ESCARGOTS

parsley-garlic butter • baguette

$11

BURRATA d’ETE

whole burrata • watermelon • cucumber, mint, balsamic reduction, pepitas

$14

MOULES MARINIERES

PEI mussels • wine • shallot garlic, butter baguette

$9

COQUILLES ST. JACQUES

scallops • mushroom, Comte, breadcrumbs

$12

— PLATTERS —

ASSIETTE de la POISSON FUMÉE

smoked trout, pickled shrimp and salmon rilletes • boursin • hard-boiled egg • red onion • capers • crackers   choose 1 fish $10

$19

ASSIETTE du FROMAGE (v)

baguette • crackers • fresh fruits • nuts,

Choose your cheeses:
$6 each:  Grana Padono, Boursin  $7 each:  bleu d’avergne, Comte, Cabot white cheddar, chevre,Bucheron, d’affinois

$?

CHARCUTERIE

bayonne ham $8 • pate maison $8 • soprresetta $7 • baguette •  crackers • accoutrements

$?

MEZZE (v)

marinated olives • olive tapenade • humus • pickled vegetables • bread ⋅ crackers ⋅ cucumber  ⋅ tomato

$13

— SOUPS AND SALADS —

TRIANGLE (v g/f)

cucumber • Grana Padano • pepitas • pickled red onion ⋅ tomato, local greens, lemon vinaigrette         add chicken $4  add salmon $7

$6 / $8

SALADE LYONNAISE

frisèe • bacon lardons •  over easy egg  • croutes • shallot vinaigrette

$12

SMOKED TROUT AND LENTILS

wood smoked trout • warm lentils • green goddess • pickled red onion

$13

NIÇOISE (g/f)

salmon, chicken, or warm lentils • cucumber • potato • olives • roasted tomato • hard boiled egg • red onion, dijon vinaigrette

 $15

THREE ONION SOUP (v)

vegan base • comté croute •

$7

GAZPACHO (v+)

tomato • bell peppers • cucumer, onion, croutons, served chilled

$5/7

— DINNER ENTREES —

BOEUF BOURGUIGNON

classic beef stew w/ red wine • bacon • wild mushrooms pearl onion • mirepoix • roasted potatoes

$18

CASSOULET (g/f)

duck confit • sausage • white beans • vegetables

$24

POULET au FROMAGE

seared chicken thighs • grana padono thyme sauce •  wild rice, summer sucuccotash

$18

 RISOTTO et VEGETTA d’ETE

lemon risotto • tomato • sweet corn • zucchini • peppers, peas, Grana Padono

$15/9

SOUTH AFRICAN “POISSON BLANC” g/f

pan seared today’s catch • okra • shallots • peanuts • wild rice

$26

MAGRET du CANARD (g/f)

seared duck breast • peaches & thyme • wild rice summer succotash

$27

STRIP STEAK  g/f

seared 8 oz peppered strip steak • herbed butter • Pommes Anna • beets

$29

RATATOUILLE CREPE (v)

comte • béchamel • carrot slaw
add chicken or ham $4

$11

Carre d’Agneau aux Herbs

seared rack of lamb •  Pommes Anna • sweet peas, mint, beets

$32

BOUILLABAISSE

shrimp • scallops salmon • mussels • tomato fennel broth • toasted pugliese•

$27

STEAK & BOURSIN SANDWICH – lunch only

seared steak • boursin • caramelized onion • balsamic reduction • baguette • pickled vegetable choice of side

$15

PAN BAGNAT  v – lunch only

olive tapenade • Swiss roasted tomato , caramelized  onion,  fried egg toasted baguette roasted potatoes

$11

— SIDES  $5 —

ROASTED POTATOES AOLI (v)
CARROT SLAW (v+)
RATATOUILLE (v+)
WARM FRENCH LENTILS (V+)                                             MARINATED OLIVES (V+)

 combine 3 sides for a vegan entrée $14