La Petite Pierre

Anne — Tue, 07 May 2013 21:35:28 +0000

Celebrate Mother’s Day in style with La Petite Pierre’s brunch Pick Ups! Croque Madame Muffins
stuffed with ham, gruyere cheese, Bechamel & egg – sits atop greens with sherry vinaigrette
$9 per person

Cincinnati Goetta, Sharp Cheddar & Mushroom Strada
$8 per person

French Crepe with Lobster, Shrimp & Crab & a sherried mushroom sauce
$10 per crepe

Roasted Beet, Goat Cheese & Walnut Quiche with chive & Turner Farm greens
$30 per pie
serves 4 large, or 6 regular pieces

pick up Saturday, May 11 from 3-5p
items are pre-packaged, no need to bring your pot!

reserve by Thursday, May 9 at 3p

Anne — Tue, 23 Apr 2013 23:26:37 +0000

Spring Is Here! Let La Petite Pierre do the cooking, so you have time to enjoy it !

‘Fill the Pot’
April 26 & 27
(bring your pot!)

Penne Pasta
with sautee of beef tenderloin, asparagus and a tarragon parmesan sauce
…$15 per person

French Bread will also be available

Pick Up is Friday and Saturday 3-5p

All orders should be reserved by Thursday, April 25 at 3p
-quantities are limited & we do sell out!
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The Restaurant

Saturday, April 27

Open 5-9p

Appetizers
Tarte Flambee
a crispy flatbread with creme fraiche, onion, bacon & shaved parmesan

Soup du Jour

Moules a la Marinere

with pommes frites

Honey-roasted Beet Salad

with candied walnuts, warm goat cheese medallion, arugula & sherry vinaigrette

Salade Lyonnaise

with mixed greens tossed with bacon, shallot, fresh herbs & sherry vinaigrette in a parmesan tuile

Calamari Fritto

with zesty lemon & spicy marinara

Brandade Beignet

with tomato concasse

Entrees

New York Strip

grilled with Maitre d’hotel butter, pommes frites & truffled spritz asparagus

Braised Lamb Shank with minted tomato

served with Fleischaken, an Alsacian pasta roulade

Seared Arctic Char

with Spring mushroom and creamed leek, black & basmati rice pilaf, chive gastrique

Lemon Herb Roasted Cornish Game Hen

with black garlic au jus, sautee of sugar snap pea, sweet pepper, Jerusalem artichoke & fingerlings

Desserts

Strawberry Balon Rouge

with dark chocolate sauce

Orange Blueberry Pistachio Tart

Key Lime Pie

Anne — Tue, 16 Apr 2013 21:17:16 +0000

Enjoy the Beautiful Spring Weather and Let La Petite Pierre do the cooking!

‘Fill The Pot’

April 19 & 20
(bring your pot!)

Farfalle Pasta
with spring onion, cherry tomato, sesame chicken, baby carrot, snow pea & cilantro lime vinaigrette
…$14 per person

Baby Greens
with sliced strawberry, radish, roasted nuts, feta cheese & honey balsamic vinaigrette
…$6 per person

French bread will also be available

Pick up is Friday and Saturday 3 – 5p

All orders should be reserved by Thursday, April 18 at 3p – quantities are limited & we do sell out!
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The Restaurant
Saturday, April 20
Open 5-9p

Appetizers
Tarte Flambee
a crispy flatbread with creme fraiche, onion, bacon & shaved parmesan

Soup du Jour

Baked Oysters
with pernod creamed baby spinach & bacon

Honey-roasted Beet Salad
with candied walnuts, warm goat cheese medallion, arugula & sherry vinaigrette

Salade Lyonnaise
with mixed greens tossed with bacon, shallot, fresh herbs & sherry vinaigrette in a parmesan tuile

Crispy Sweetbreads
with cherry tomato, mushroom & Maderia sauce

Entrees
Cote du Rhone Braised Short Ribs
with Yukon-gruyere torta & horseradish cream

Our Classic Veal Pierre
with homemade spaetzle, spinach, caramelized shallot, cherry tomato & a tarragon cream sauce

Pan-seared Salmon
with Spring sorrel sauce, asparagus and sugar snap pea sautee & zesty crimson lentil

Crispy Skin Breast of Duck
a cassoulet of lamb & sausage

Desserts
Spring Strawberry, White Chocolate Lavendar Shortcake
with Grand Marnier Chantilly

Kentucky Bourbon Blondie
with butter pecan ice cream

Mecklenberg Pie

Anne — Tue, 09 Apr 2013 21:44:02 +0000

SPRING IS HERE!

‘Fill The Pot’
(bring your pot!)

Campagnelle Pasta
with tarragon chicken, smoked bacon, peas and Spring leek sauce

$14 per person

French bread will also be available

Pick up is Friday and Saturday 3 – 5p

All orders should be reserved by Thursday, April 11 at 3p
- quantities are limited & we do sell out!

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The Restaurant
Saturday, April 13
Open 5-9p

Appetizers
Tarte Flambee

Spring Asparagus Bisque
with truffled chive parmesan crisps

Moules a la Marinere & Frites

Panko Fried Oysters
on roquefort slaw with cajun remoulade

Spring Greens
with peppered strawberry, avocado, fennel roasted almonds, goat cheese, crouton & Meyer lemon vinaigrette

Warm Buckwheat Crepe
with duck confit, brandied apples & balsamic glaze

Entrees
Citrus-Grilled Frenched Pork Chop
with ginger chutney rhubarb, thyme roasted potato cauliflower cannelloni

Pan-seared Walleye
with ginger mango salsa, quinoa & squash cake

New York Strip
with mushroom Bordelaise, pommes frites & caramelized Brussel sprout

Desserts
Chocolate Expresso Pots de Creme

Kentucky Bourbon Blondie
with butter pecan ice cream

White Chocolate Strawberry Bread Pudding
with semi sweet chocolate sauce

Anne — Wed, 27 Mar 2013 00:01:55 +0000

EASTER WEEKEND
March 30

~ For Your Easter Table ~

Fill the Pot
Farfalle Pasta
with fresh spring lemon spritzed asparagus, mushroom, cherry tomato, basil roasted garlic oil & regianno parmesan

$6 per person

Grilled & Glazed Side of Skuna Bay Salmon
choice of
chimichurri sauce, or our Signature gingered fermented black bean sauce

$120 per side
serves 10 – 12 people

Pick up is Saturday 3 – 5p

All orders should be reserved, as quantities are limited & we do sell out! Please reserve by Thursday, March 30 @ 5p.

~ Or Dine in Ours ~
The Dining Room
Open March 30 & 31
(5 – 9p)

Appetizers
Salad Lyonnaise
with field greens tossed with bacon, shallot, fresh herbs, sherry vinaigrette in a parmesan tuile

Tarte Flambée  
with creme fraiche, onion & bacon on a crispy flatbread

La Petite Pierre House Salad
with pears, port-marinated figs, spiced nuts & gorgonzola in a port-wine vinaigrette

Baked Oysters on the Half Shell 
with Pernod creamed spinach & crispy bacon

Maryland Crab Soup
with parmesan crisps

Moules a la Marinere
with pommes frites

Entrees
New York Strip
with maitre d’hotel, pommes frites & tomato provencale

Veal Pierre 
with sherried spaetzle, mushroom & cherry tomato

Tuscan-seared Salmon
with shitake shallot fondue, grilled asparagus & thyme roasted baby potato

Orange-seared Duck
with mango confetti & lentil walnut pilaf

Desserts
Blueberry & Pear Clafoutis
with lemon chantilly

Mecklenburg Pie

Mango Key Lime Pie

Anne — Sat, 16 Mar 2013 21:15:28 +0000

‘Fill The Pot’ for March 22 & 23
(bring your pot!)

Bouillaibaisse
a provencial French stew with scallop, white fish, mussel & shrimp and rouille sauce

$25 per person

Soups by the quart and French bread
will also be available

(Soups are frozen and are first come, first served…)

Pick up is Friday and Saturday 3 – 5p

All orders should be reserved by Thursday, March 21 at 3p
- quantities are limited & we do sell out!

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The Restaurant
March 22 & 23 Open 5-9p

Appetizers
Tarte Flambee
Confit of Duck Salad with baby spinach, lardons, parmesan tuile & sherry parsley vinaigrette
Soup du Jour
Baked Oyster on pernod spinach
La Petite Pierre House Salad
Buckwheat Crepe with wild mushroom & raclette cheese, carmelized shallot & creme fraiche

Entrees
Fleischnaken – Duet of Lamb
a traditional Alsacian lamb & pasta with tomato mint sauce Bouillabaisse

Bouillabaisse
provencial French stew with scallop, white fish, mussel & shrimp topped with rouille sauce

Veal Scallopini
with artichoke heart, grenobloise & sage walnut spaetzle with butternut squash

Thyme-roasted Sea Bass
with black garlic risotto, baby kale, cherry tomato & frizzled leek

Desserts
Inspired by Suzy

Anne — Tue, 12 Mar 2013 21:22:21 +0000

The Restaurant
March 15 & 16 Open 5-9p

Appetizers
Tarte Flambe’
Soup du Jour
La Petite Pierre House Salad
Moules a la Marinere with pommes frites
Calamari Fritto with spicy pepper rings
Beet Salad with arugula, goat cheese & candied walnuts

Entrees
Lemon-thyme Scallops
with edamame puree, shitake mushroom broth & garlic spinach

Cassoulet
with confit of duck and lamb merquez

New York Strip
with tomato provencale, pommes frites & aioli

Lemon-herb Crusted Grilled Pork Chop
with cheesy grits and winter succotash

Black Bean Salmon
with sesame noodles & Asian slaw

Dessert
Mecklenberg Pie
Chocolate Expresso Pot de Creme
Key Lime Pie
Apple, White Chocolate & Pecan Bread Pudding
with warm caramel sauce

Anne — Mon, 04 Mar 2013 16:33:09 +0000

The Classics at La Petite Pierre

The Restaurant
March 8 & 9 Open 5-9p

Appetizers
Tarte Flambe’
Salad Lyonnaise
Soup du Jour
French Onion Soup
La Petite Pierre House Salad
Moules a la Marinere with pommes frites
Calamari Fritto with sweet pepper rings

Entrees
Veal Pierre
with homemade spaetzle, butternut squash and baby spinach

New York Strip
with pommes frites, tomato provencale & garlic aioli

Indonesian Tuna
with emerald rice and julienne of vegetables

Skuna Bay Salmon Chimichurri
with curry sweet potato ravioli and winter vegetable sauté

Dessert
Mecklenberg Pie
Chocolate Expresso Pot de Creme
Apple,White Chocolate, Pecan Bread Pudding
with warm caramel sauce

Anne — Tue, 26 Feb 2013 22:08:38 +0000

‘Fill The Pot’ (bring your pot!)

Friday, March 1 ONLY 3-5p

Cioppino
a San Francisco Fish Chowder
with mussels, scallops, shrimp & white fish
$18 per person

Soups by the quart and French bread will also be available
(Soups are frozen and are first come, first served…)

Pick up is Friday 3 – 5p

All orders should be reserved by Thursday 3p, as quantities are limited & we do sell out!

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Pottery Barn

Anne — Fri, 22 Feb 2013 23:51:11 +0000

La Petite Pierre was chosen as the exclusive caterer for the Pottery Barn Bridal Show March 2nd. Come see the latest in Wedding trends!

click on the invitation for more information…

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