Toby T. Hill

Chef at Pain D'Avignon

• Dinner
• Breakfast & Lunch
• Valentine's Day 2012

Entrees

Soupes du Jour - priced daily

Soupe á L'Onion Gratinée 8

Huîtres- Oysters on the half shell with mignonnette, fresh lemons and cocktail sauce

Wellfleet Oysters 2.75 ea • Huîtres du Jour 2.75 ea

Salade Locale- Local lettuce, lemon zest, extra virgin olive oil, thyme & crispy shallots 8

Salade de Pois Chiche- Warm chickpea salad, with fennel, parsley, red onion, feta cheese, tomato & sherry vinaigrette 11

Salade Verte - Great Hill blue cheese, asparagus, red wine onions, Applewood smoked bacon & sherry vinaigrette 11

Velouté de Chau-fleur - Purée of fresh cauliflower & crème fraîche with grilled scallop & crispy cauliflower 12

Thon façon Japonaise- Ahi tuna with pickled jalapenos, scallions, lemon zest, sesame seeds & soy vinaigrette 14

Ravioli de Potiron et son Homard- A housemade ravioli with pumpkin filling, pancetta, sage and butter poached lobster 16

Cote de Bœuf Braisées- Braised short ribs of beef with carrots & curried spaetzle 12

Foie Gras - Pan seared foie gras, served with seasonal jam, over buttered brioche 15

Rillettes de Canard- Rustic duck pâté with duck cracklings, brioche toast, porter mustard, cornichons & watercress 12

Moules au Vin Blanc - Fresh local mussels, sautéed with Alsatian riesling, Marcona almonds & grilled baguette 13

Tartare de Boeuf - Chopped aged sirloin with spicy cognac aïoli, crispy shallots, caperberries & cheese crostini 14

Pain Plat Grillé- Grilled flatbread with pommes Robuchon, roasted maitake mushrooms, shaved parmesan & smoked paprika vinaigrette 11

Pommes Frites- Housemade fries, spicy cognac & garlic aiolis 8

Plats

Agneau Haché Poilée - Our award winning "Royale with Cheese" lamb burger with brie, crispy onions, porter mustard on a buttered brioche bun & pommes frites 20

Gnocchi à la Ricotta- House-made ricotta dumplings with, crème fraîche, local squash, Appelwood smoked bacon, arugula, exotic mushrooms, leeks, sage & Parmigiano-Reggiano 11 small/21 large

Poisson Grillé du Jour- Grilled fish of the day with Brussels sprouts, fennel & fingerling potato salad priced daily

Mâgret de Canard Croustillant- Crispy Long Island duck breast served with baby Caesar salad & parmesan galette 29

Coquilles Saint-Jacques - Pan roasted sea scallop, served with pommes Robuchon, romesco sauce, braised greens & sherry vinaigrette 29

Côtelette de Porc- Pan roasted pork chop served over pasta carbonara with braised greens & pancetta 27

Filet de Bœuf Dalloyau- Grilled aged sirloin with pommes Aligot, glazed peppers, cipollini onion 32

Demi Poulet Rôti Bio aux Herbes- Organic herb-roasted half chicken with mashed potatoes and garlicky broccoli rabe 25

Brochettes d'Espadon- Grilled swordfish brochettes with roasted carrots & carrot risotto 29

Steak Frites- Grilled hangar steak with house-made fries, watercress salad and Great Hill blue cheese butter 26

~ Plateau de Fromages - Artisan Cheese Plate, Marcona almonds, Jams and crackers 5 per cheese ~

Desserts

Crème Brulée à la Gousse de Vanille - Vanilla creme brulee 7

Mousse au Chocolat et aux Noisettes- Chocolate-hazelnut mousse fresh whipped cream 8

Tarte aux poires et frangipane- Warm pear and frangipane tart with blackberry-lavender jam & vanilla bean ice cream 8

Pudding de Brioche au Sucre- Brioche pudding served with fresh whipped cream 8

Tartes du Jour 8 • Crêpes du Jour 8

Le Brownie à la mode 7

Brioche

1. noun A soft, yeasty French bread enriched with butter and eggs.

Cipollini

1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.

Cornichons

1. noun A gherkin in France.

Coulis

1. noun A thick puree or sauce.

Crostini

1. noun The Italian word for "little toasts" (referring to bread, not grappa).

Foie gras

1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.

Galette

1. noun A round, flat cake or tart.

Gratin

1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.

Jus

1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.

Paillard

1. noun A thin slice of meat, grilled or sautéed.

Pancetta

1. noun Cured Italian bacon.

Prix fixe

1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.

Ragu

1. noun Tomato and meat sauce from Bologna.

Rémoulade

1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.

Rillettes

1. noun Meat, usually pork, slowly cooked in seasoned fat and made into a smooth paste, then packed and sealed with a thin layer of fat. Served cold.

Risotto

1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.

Romesco

1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.

Salsify

1. noun A root vegetable with oyster-flavored flesh.

Shank

1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.

Spaetzle

1. noun Tiny flour-and-egg noodles or dumplings.

Tartare

1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.