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.

FIRST COURSES

Soupe Parmentier, a winter root-vegetable soup with fried leeks and a drizzle of white truffle oil.

Caille Farcie aux Saucisses à l’Ail: boned quail stuffed with garlic sausage and served with spinach and its jus.

Escargots — Burgundy snails — served in special individual snail “pots”.

MAIN COURSES

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.

DESSERTS

Tarte au Citron: lemon tart with house-made cassis sorbet

Beignets à la Canelle: cinnamon “doughnuts” with a fromage blanc (fresh white cheese) sorbet and raspberry sauce.

Crème Brûlée: made with Tahitian vanilla.

Bistrot La Minette [Official Site]