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Pigalle

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  • $$$$$
  • French, American (New)
  • 75 Charles St S, Boston MA02116 42.349898 -71.066867
  • (Btwn Stuart & Melrose St)
  • google maps Subway Directions
  • Phone: (617) 423-4944

À La Carte

Appetizers

Oysters On The Half Shell* with tomato and cucumber mignonette   
Brûléed Black Mission Figs with toasted pine nuts, arugula and blue cheese foam   18.00
New England Style Whitefish and Clam Chowder with toasted brioche croutons   17.00
Grilled Calamari with "matignon" of vegetables, creamy caraway polenta, whole grain aioli and red wine sauce   17.00
Tuscan Kale Caesar Salad with smoked breakfast bacon, shaved parmesan, toasted panko bread crumbs and white anchovies   15.00
Baby Arugula Salad with fingerling potato chips and shaved parmesan   14.00
Terrine Of Roasted Beets, Creamed Horseradish, Beet Syrup, And Toasted Brioche    16.00
Torte Of Confit Butternut Squash, Fromage Blanc, Puff Pastry Crust with chive oil and green tomatoes   17.00

Entrées

Maine Shrimp And House Cured Pork Belly with dijon mustard, roasted parsnip purée and a panko fried egg   37.00
Pan Seared Sole, Horseradish Potato Purée Stuffed Gnocchi, Sautéed Spinach with red onion and caper beurre blanc   36.00
Crispy Half Duckling with turnip purée, bacony brussels sprouts and dried cherry glaze   33.00
Pork Wiener Schnitzels with herb spaetzle, creamed exotic mushrooms and lemon caper sauce   34.00
Pigalle’s Cassoulet with braised lamb shank, duck leg confit, house made pork and garlic sausage and great northern white beans   29.00
Olive Oil Poached Florida Swordfish with panko bacon crust, roasted spaghetti squash, sweet and sour red pepper broth   38.00

Sides

Pommes Frites    6.00
Potato Purée    6.00
Creamed Spinach    6.00
Roasted Portabella Mushroom Ragoût    6.00
Comté Truffle Cheese Fries    8.00
Creamed Brussels Sprouts    6.00

 

Chef’s Tasting Menu

5 Courses $75 / Wine Paring $30. Chef’s Amuse Bouche

First Course

Choice Of

Brûléed Black Mission Figs with toasted pine nuts, arugula and blue cheese foam   
Terrine Of Roasted Beets, Creamed Horseradish, Beet Syrup, And Toasted Brioche    
Torte Of Confit Butternut Squash, Fromage Blanc, Puff Pastry Crust with chive oil and green tomatoes   

Second Course

Choice Of

Grilled Calamari with "matignon" of vegetables, creamy caraway polenta, whole grain aioli and red wine sauce   
New England Style Whitefish And Clam Chowder with toasted brioche   

Third Course

Choice Of:

Pan Seared Sole with horseradish potato stuffed gnocchi, sautéed spinach, red onion and caper beurre blanc   
Olive Oil Poached Florida Swordfish with panko bacon crust, roasted spaghetti squash, sweet and sour red pepper broth   
Vegetarian Risotto Du Jour    

Fourth Course

Choice Of

Pigalle’s Cassoulet with braised lamb shank, duck leg confit, house made pork and garlic sausage and great northern white beans   
Sliced Sirloin with caramelized onions and aligot potato ring   

Fifth Course

Dessert Trio

Miniature Chocolate Cake    
Créme Brûlée    
Apple And Cranberry Tart    
* Consuming Raw Or Undercooked Meats, Fish, Shellfish Or Poultry Increases Your Risk Of Food Borne Illness.

 

3 Course Theater $40 Per Person

Appetizers

Cream Of Rutabaga Soup with house cured pork belly, dried figs and spiced cream   
Duck Liver Mousse with gaufrette potato chips, house made pickles and vermouth soaked mustard seeds   
Farmers Market Field Greens Salad with glazed carrots, za’atar, couscous and lemon   

Entrées

Flat Iron Pork ‘Pastrami’, Horseradish Chive Potato Puree, Marsala Glazed Carrots    
Pigalle’s Cassoulet with braised lamb shank, duck leg confit, house made pork and garlic sausage and great northern white beans   
Vegetarian Risotto Du Jour    

Desserts

Mini Créme Brûlée with house made cookies   
Panna Cotta with strawberries three ways   

 

Bar

Raw Bar

Oysters On The Half Shell With Tomato And Cucumber Mignonette

Del Bay New Jersey   ea 1.50
Blue Point, Long Island   ea 1.75
Cape Cod Little Neck Clams   ea 1.25
Fried Oysters with garlic butter  ea 2.00
Roasted Little Neck Clams provençal with pork belly  ea 1.75
Cod And Mussel Chowder    9.00

Chef 's Treat Du Jour

Pigalle's Angus Burger with sharp cheddar cheese, caramelized onions, fried onion, house made condiments and french fries   9.00
Fish And Chips of icelandic haddock, remoulade sauce, hand cut fries and house made pickles   14.00
Black Angus Sirloin Au Poivre And Frites    
Black Angus Rib Eye with roquefort sauce and frites   
Pork Scallopini with vinegar peppers   18.00

Sides

Creamed Spinach    5.00
   5.00
Potato Purée    5.00
Pommes Frites    5.00
Truffle Cheese Fries    8.00

 

Dessert

Classic Vanilla Bean Crème Brûlée house made cookies   8.00
Apple And Cranberry Tart orange fennel salad, mint and basil sauce candied pomegranate seeds   9.00
Panna Cotta strawberries three ways   8.00
Fallen Chocolate Cake chocolate anglaise, raspberry sauce, vanilla ice cream   9.00
Deconstructed Banana Sundae chocolate sauce, vanilla ice cream, candied walnuts and dried strawberries   9.00
Exotic Sorbets Du Jour    6.00
House-Made Ice Cream Du Jour    6.00
Cookie Selection    8.00
Pigalle
75 Charles St S
Btwn Stuart & Melrose St
(617) 423-4944
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