Sunday, August 15, 2010

Cafe Pierre


Last night we went out to dinner with some friends.  It started out as 4 of us and then moved to 5 then a reservation for 8.  'Cause that's just how Tasha is.  The more the merrier.  We had a really enjoyable meal and a ball of a time.  We went through 4 bottles of cab and various cocktails.  I was impressed with the range of the cocktail choices mostly.  I didn't hear a lot of "chopin and sodas" but more Moscow Mules, Pimm's cups and this rad martini with rum, champagne, lime and french mint.  I was impressed and my respect for Cafe Pierre has been building by the minute.  Cafe Pierre has been around as long as I have lived here (10 years) and you always see restaurants go through some changes, up and down in their quality.  I don't know what they're doing lately, but the menu is exciting and daring for our little beach town (tripe, pig's feet..) and food backs it up.  



I started out with the escargots and arugula with grana padana cheese, baby heirloom tomatoes and lemon and olive oil - perfect start.   The escargots came two ways - traditional, in the little dish holding each individual with tons of butter and garlic, or in a little ramekin with what they call a garlic flan and ever-so-slightly wilted frisee. We nibbled at the grilled octopus salad with fennel and had a nice taste of the boys' pork belly - it was sublime.  I shared the double thick pork chop with my friend and a side of shoestring french fries.  They really tasted of deep fryer remnants - I like that.  Can't speak for anyone else.

Pork Chop with Onion Compote - puhleez 
Parpadelle with Wild Boar Ragu - just stop it
Calamari alla Siciliana

CAFÉ PIERRE MENU – STARTERS
Escargots. Garlic flan, parsley 12. Foie Gras Duo. Pear compote, mini brioche 23. Ahi Tuna Tartare. 14. Grilled Octopus. Fava beans, mint, watercress, shaved fennel 13. Hamachi Crudo. Melon, tarragon, spicy lemon dressing 15. House-cured Tasmanian Trout. Lemon, serrano, honey mustard 13. Brandade Provencale. Salt cod and potato puree, toasted bread crumbs, olive oil 12. Calamari alla Siciliana. Israeli couscous, tomato broth 13. Frisee Salad. Fiscalini Farmstead cheddar, soft poached egg, pancetta 12. Roasted Red and Yellow Beets. Capriole goat cheese, pickled onions 11. Wild Arugula. Lemon vinaigrette, tear drop tomatoes, aged grana padano 12. Romaine Heart. Anchoiade brioche toast, caesar dressing 10. Tripe Toscana. Tomatoes, parmesan 12. Crisp Pork Belly. Mache and carrot salad 12. Roasted Marrow Bone. Pickled radish, red wine onion compote. 11. Provencale Fish Soup. Gruyere toast 14. FRENCH ONION SOUP GRATINEE. 13.
 
MAIN
Spaghetti Aglio Olio e Pangrattato. Garlic, oil, toasted breadcrumbs 15. Wild Boar Ragu. Papardelle, portobello mushrooms 22. Roasted Butternut Squash Ravioloni. Basil sauce 18. Loup de Mer. Oven dried tomatoes, herbs, Pee Wee marble potatoes 28. Tai Snapper. Green tomato compote, saffron jus 27.
Barramundi. Lady peas, watercress, prosciutto and basil jus 27. California White Bass. Fennel, spinach, jewel tomato 26. Moules Frites. Sauce poulette 20. Roasted Jidori Chicken. Baby artichokes fricassee, scallions, sweet garlic jus 23. Veal Sweetbreads. Roasted carrots, parmesan jus 28.
Veal Breast. Shelling beans, arugula, jalapeno veal jus 24. 70-hours Beef Short Ribs. Cipollini onions, swisschard, large fries, red wine sauce 28. Steak au Poivre. Cognac flamed filet 32. Cote de Boeuf. Braised potatoes, spinach and bone marrow (for 2) 60.
Braised Rabbit. House-made gnocchi, wild mushrooms 28. VEGETABLES
Panisses Provencale. Chickpea fries 5. Double-cooked Pommes Frites 7. Caramelized Cauliflower 7. Haricots Verts. Crème fraiche 7. Sauteed Mushrooms. Shallot and herbs 9.
 
PRIX FIXE - SAMPLE MENU
FIRST
Blue Lake Beans Salad. Shaved fennel, chive, lemon dressing
Summer Heirloom Tomato Salad. Brentwood corn, wild arugula, shallot vinaigrette
SECOND
Tasmanian Trout. Roasted peppers, eggplant, basil
Slow Cooked Pork Belly. Roasted carrots, herbs and jalapeño sauce
Sauteed Beef Tenderloin Tips. Braised shitake, ginger, scallions, snow peas
FINALE
Roasted Rieger Peach in Phyllo. Persian mint, butterscotch sauce
$35 Prix Fixe
 
MARKET INSPIRED - SAMPLE MENU First
Shelling Beans Fricasse 7. Brussels Sprouts 6. Cavolo Nero with Lardons 7.
Potato Gnocchi, lobster mushrooms and hen of the wood 14. SECOND
Sauteed Skate Wing, Cippollini onions, roasted peppers, ginger jus with parsley 27. Risotto Del Bosco, beef Bolognese, Portobello mushrooms 25.
Tenderloin Tips, roasted Pee Wee marble potatoes, Roquefort and confit shallots 26.
 
Executive Chef/Owner, Guy Gabriele Chef de Cuisine, Remi Lauvand

 I ask you, what is better than a delicious meal that's eaten locally with good friends (and wine)?  Simple pleasures...


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