Loading ...Menu Additions at La Minette
Posted by Foobooz on February 6th, 2009
Bistrot La Minette has added several warming dishes to its menu for the second half of winter.
Among the additions are a boned quail stuffed with garlic sausage and a Cassoulet de Toulouse, a classic French stew of white beans and lamb served with duck confit and house-made sausage.
Full list of additions after the jump.
FIRST COURSES
Soupe Parmentier, a winter root-vegetable soup with fried leeks and a drizzle of white truffle oil.
Caille Farcie aux Saucisses à l’Ail: boned quail stuffed with garlic sausage and served with spinach and its jus.
Escargots — Burgundy snails — served in special individual snail “pots”.
MAIN COURSES
Charlotte Morbier: a savory “bread pudding” made with Morbier cheese and served with a beet salad and Jerusalem artichokes.
Cassoulet de Toulouse: the classic winter white bean and lamb stew of southwest France, served with duck confit and house-made sausage. It is served in individual casserole dishes of traditional design made for us by potter Charles Grosjean in Franklin, Maine.
DESSERTS
Tarte au Citron: lemon tart with house-made cassis sorbet
Beignets à la Canelle: cinnamon “doughnuts” with a fromage blanc (fresh white cheese) sorbet and raspberry sauce.
Crème Brûlée: made with Tahitian vanilla.
Bistrot La Minette [Official Site]
623 S 6th St, Philadelphia, PA
Related Tags: French, La-Minette, Menu, Queen-Village
February 6th, 2009 at 3:09 pm
If you haven’t tried the french family dinner, you really should. It is unbelievably good — Peter Woolsey truly hits his stride here.