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 • saffron aioli

$10

ESCARGOTS

parsley-garlic butter • baguette

$14

ŒUFS FARCIS (v)

classic deviled eggs • shallots • Dijon • paprika

$8

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 • French feta • 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 • red onion • candied pecans • chevre • blueberry balsamic vinaigrette add chicken $4 • salmon $7

$7 / $11

SALADE d’ASPERGES

mixed greens • asparagus • feta • almons • candied lemons • preserved lemon 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 •

$8

SOUPE DU JOUR

seasonal selection

$5/7

— DINNER ENTREES —

BŒUF 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

POULET FARCI CHAMPIGNONS (g/f)

mushroom stuffed chicken breast • boursin • leek cream sauce • polenta • asparagus

$23

CHAMPIGNON BOURGUIGNON v g/f

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

$19

TRUITE AUX AMANDES g/f

trout almandine • lemon • shallot • brown butter • risotto • herb glazed carrots

$27

MAGRET du CANARD (g/f)

seared duck breast • blueberry balsamic reduction • risotto • herb glazed carrots

$30

STEAK aux CHAMPIGNONS g/f

seared 8 oz strip steak • mushroom beurre blanc • asparagus • risotto

$31

CREPE RATATOUILLE (v)

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

$13

CÔTELETTES d’AGNEAU

seared lamb chops • chimichurri • polenta • herb glazed carrots

$29

PÉTONCLES GÉANTS

seared scallops • polenta • asparagus • lemon leek cream sauce

$33

SPRING RISOTTO (v)

asparagus • peas • spinach • caramelized onion • roasted tomato • Grana Padano add salmon $7

$20 (v)

— SIDES —

ROASTED POTATOES AOLI (v)
ROASTED ASPARAGUS 6 (v+)
RATATOUILLE 5 (v+)
HERB GLAZED CARROTS 6 (v)
RISOTTO 11 (v)