DINNER MENU

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

HAPPY HOUR: W-F from 5-6:30pm

— SMALL PLATES —

BOLINHOS de BACALAO

salt cod potato cakes • garlic-lemon aoili

$10

ESCARGOTS

parsley-garlic butter • baguette

$14

FONDU D’AFFINOIS

melted d’affinois • wild mushroom • thyme • baguette • crackers

$14

MOULES MARINIERES

PEI mussels • wine • shallot • garlic • butter • tomato • baguette

$10

COQUILLES ST. JACQUES

scallops • mushroom • comte • breadcrumbs

$14

LE PATE de FOIE de POULET

chicken liver pate •cornichon • pickled onion • baguette

$8

— PLATTERS —

FRUIT DE MER

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

$21

ASSIETTE du FROMAGE (v)

Choice of 3: comte • d’affinois • chevre • bleu d’avergne • cabot cheddar • fromage du jour • boursin

Add olive tapenade • marinated olives $5

$19

MEZZE (v)

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

$13

— SOUPS AND SALADS —

TRIANGLE (v g/f)

cucumber • chevre • roasted tomato • red onion ⋅ toasted walnuts, local greens, balsamic vinaigrette add chicken $4 • salmon $6 • shrimp $6

$7 / $10

SMOKED TROUT AND LENTILS

wood smoked trout • warm lentils • balsamic vinaigrette • pickled red onion, cucumber

$14

NIÇOISE (g/f)

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

$19

CASSOULET (g/f)

duck confit • sausage • white beans • mire poix

$24

POULET MAROCAIN

Moroccan seasoned chicken • olive • preserved lemon • roasted potato • swiss chard

$19

CHAMPIGNON BOURGUIGNON v g/f

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

$19

SAUMON g/f

pan seared salmon filet • brown butter caper sauce • warm lentils • baby kale •

$24

MAGRET du CANARD (g/f)

seared duck breast • balsamic glaze • potato leek mash • green beans

$28

STEAK aux CHAMPIGNONS g/f

seared 8 oz strip steak • mushroom-wine sauce • duck fat roasted potatoes • green beans

$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