DINNER MENU

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

    HAPPY HOUR: W-F from 4pm-6pm

— SMALL PLATES —

BOLINHOS de BACALAO

salt cod potato cakes • garlic-lemon aoili

$10

ESCARGOTS

parsley-garlic butter • baguette

$14

RACLETTE (v)

melted raclette • roasted fingerlings • pickled vegetables • baguette • crackers

$14

MOULES MARINIERES

PEI mussels • wine • shallot garlic butter tomato baguette

$10

COQUILLES ST. JACQUES

scallops • mushroom comte breadcrumbs

$14

OLIVES AT AMANDES CHAUD (v+)

warm marinated olives confit almonds • baguette

$8

— PLATTERS —

FRUIT DE MER

smoked trout smoked scallops salmon rilletes • boursin • hard-boiled egg • red onion • capers • crackers

$21

ASSIETTE du FROMAGE (v)

$7 each : comte • D’affinois • chevre • bleu d’Auvergne • cabot cheddar • fromage du jour • boursin

Add olive tapenade • marinated olives $5      Add pate • Bayonne ham $7

MEZZE (v)

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

$13

— SOUPS AND SALADS —

TRIANGLE (v g/f)

mixed greens • cucumber • red onion • watermelon radish •  almonds • toasted        add chicken $4 • salmon $7

$7 / $11

SALAD LYONNAISE

mixed greens • bacon lardons • croutons • fried egg • sherry vinaigrette

$12

NIÇOISE (g/f)

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

 $16

SOUPE A L’ONION GRATINEE (v)

vegan base • comté croute •

$7

SOUPE DU JOUR

seasonal selection

$5/7

— DINNER ENTREES —

BOEUF BOURGUIGNON

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

$21

CASSOULET (g/f)

duck confit • sausage • white beans • mire poix

$25

COQ AU VIN BLANC

braised chicken • mushrooms • bacon • white wine • roasted carrots and parsnips

$21

 CHAMPIGNON BOURGUIGNON v  g/f

wild mushroom • carrot • pearl onion • garlic • wine, roasted potatoes

$19

SAUMON g/f

pan seared salmon filet • caper beurre blanc • warm lentils • roasted brussels sprouts

$25

MAGRET du CANARD (g/f)

seared duck breast • blueberry balsamic reduction • roasted fingerlings brussels sprouts

$30

 STEAK aux CHAMPIGNONS g/f

seared 8 oz strip steak • mushroom beurre blanc • duck fat roasted potatoes • roasted carrots and parsnips

$30

CREPE RATATOUILLE (v)

comte • béchamel • carrot slaw
add chicken or ham $4  shrimp $6

$13

SOURIS D’ANGEAU g/f

Moroccan braised lamb shank •  red wine • dried plums • mashed sweets • swiss chard

$25

CIOPPINO

shrimp • scallops mussels • white fish • fennel tomato broth • toasted pugliese

$23

SPAETZLE  (v)

house made dumplings • mushrooms • spinach • cheese cream sauce                        add duck confit $6

$10/19 v

— SIDES  $5 —

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

 combine 3 sides for a vegan entrée $14