Menu Additions at La Minette
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.
Soupe Parmentier, a winter root-vegetable soup with fried leeks and a drizzle of white truffle oil.
Caille Farcie aux Saucisses Ã l’Ail: boned quail stuffed with garlic sausage and served with spinach and its jus.
Escargots â€” Burgundy snails â€” served in special individual snail “pots”.
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.
Tarte au Citron: lemon tart with house-made cassis sorbet
Beignets Ã la Canelle: cinnamon “doughnuts” with a fromage blanc (fresh white cheese) sorbet and raspberry sauce.
CrÃ¨me BrÃ»lÃ©e: made with Tahitian vanilla.
Bistrot La Minette [Official Site]