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 • remoulade

$10

ESCARGOTS

parsley-garlic butter • baguette

$14

COQUILLES ST. JACQUE

scallops • mushroom cream sauce • comté • breadcrumbs

$14

MOULES MARINIERES

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

$10

COCKTAIL DE CREVETTES

shrimp cocktail • remoulade

$14

FONDU D’AFFINOIS

melted d’Affinois • fig jam • honey • pecans • apple • baguette & crackers

$14

— PLATTERS —

FRUIT DE MER

smoked trout • smoked seasonal seafood • 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)

roasted tomatoes • red onion • cucumber • walnuts • feta • sherry vinaigrette add chicken $4 • salmon $7

$7 / $11

SALADE LYONNAISE

croutons • fried egg • red onion • bacon • warm sherry dressing

$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)

confit duck-leg • sausage • pork • white bean stew

$26

POULET MAROCAIN (g/f)

Moroccan chicken • olives • preserved lemon • couscous • kale

$21

CHAMPIGNON BOURGUIGNON v g/f

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

$19

BOUILLABAISE

scallops • clams • mussels • shrimp • cod • tomato saffron broth • rouille

$27

MAGRET du CANARD (g/f)

seared duck breast • fig reduction • kale • pomme puree

$30

STEAK AUVERGNAT g/f

seared strip • bleu d’Auvergne mushroom sauce • pomme puree • kale

$31

CREPE RATATOUILLE (v)

comte • béchamel • carrot slaw
add chicken or ham $4 add sausage $5

$13

SOURIS D’AGNEAU

Moroccan braised lamb shank • red wine • dried plum • onion • couscous • kale

$27

LINGUINI WITH CLAMS

fresh linguini • clams • white wine cream • spinach • tomato •

$24

AUTUMN LINGUINI (g/f)

butternut squash • kale • wild mushrooms • caramelized onion

add salmon $7 add shrimp $7

$22 (v)

SAUMON (g/f)

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

$25

— SIDES —

POMME PUREE 6 (v)
WARM LENTILS 6 (v+)
RATATOUILLE 5 (v+)
SAUTEED KALE 6 (v)