Pierre Garden Menu

Coffee Blend

Iced Tea

Organic Tea

Coke

Diet Coke

Soda Water

Sprite

Expresso

Badois

Double Expresso

Cafe Latte

Cappuccino

Evian

Perrier

Lebni

Yogurt cheese topped with pickled peppers, tomatoes, herbs, spices and olive oil.

Tabbuleh

Parsley, cracked wheat, tomatoes, onion, lemon and olive oil.

Hummus

Crushed garbanzo with sesame oil, lemon juice and garlic.

Mixed Veggie

Tomato, cucumber, onion and parsley.

Pasus Tolma

Sarma. Tender grape leaves stuffed with rice and vegetables.

Eggplant Kviar

Roasted eggplants, onions, parsley, spices and olive oil.

Borek

With cheese. For four people. Puff pastry with queso fresco cheese.

Cheese Plate

Assorted cheese, assorted crackers and grapes.

Lebni

Yogurt cheese topped with pickled peppers, tomatoes, herbs, spices and olive oil.

Tabbuleh

Parsley, cracked wheat, tomatoes, onion, lemon and olive oil.

Mixed Veggie

Tomato, cucumber, onion and parsley.

Hummus

Crushed garbanzo with sesame oil, lemon juice and garlic.

Pasus Tolma

Sarma. Tender grape leaves stuffed with rice and vegetables.

Eggplant Kviar

Roasted eggplants, onion, parsley, spices and olive oil.

Borek

With cheese. For four people. Puff pastry stuffed with queso fresco cheese.

Cheese Plate

Assorted cheese, assorted crackers and grapes.

Soupe Du Jour

Please call the restaurant for today's selection.

Soupe Al'Oignon

Traditional French gratin with Gruyere cheese.

PG B.B.Q. Salad

Grilled tomatoes, grilled peppers and grilled eggplants with onion, parsley and olive oil.

Mushroom Salad

Marinated mushrooms, carrots and celery with olive oil.

Pierre Garden Salad

Melange of arugula, butter lettuce, mache and frisee, pears and honey glazed walnut and crumbled blue cheese served with three herb dressing.

La Nicoise

Butter lettuce, romaine, arugula, roasted baby tomatoes, haricot vert, fingerling potato and salmon confit.

Heirloom Tomatoes Burrata Salad

Sliced heirloom tomatoes topped with burrata cheese and micro greens in balsamic glaze.

Soupe Du Jour

Please contact the restaurant for today's selection.

Soupe Al'Oignon

Traditional french gratin with Gruyere cheese.

PG B.B.Q. Salad

Grilled tomatoes, grilled peppers, grilled eggplants with onion, parsley and olive oil.

Mushroom Salad

Marinated mushrooms, carrots and celery with olive oil.

Pierre Garden Salad

Melange of arugula, butter lettuce, mache and frisee, pears and honey glazed walnut and crumbled blue cheese served with three herb dressing.

La Nicoise

Butter lettuce, romaine, arugula, roasted baby tomatoes, haricot vert, fingerling potato and salmon confit.

Heirloom Tomatoes Burrata Salad

Sliced heirloom tomatoes topped with burrata cheese and micro greens in balsamic glaze.

Barigoule

Vegetarian festival layer of zucchini, eggplant, tomatoes, arugula and basil tapenade on a bun.

L'Espago

Citrus marinated grilled chicken served on arugula with grilled bell peppers topped with goat cheese.

Duo De Saumon Graves

Graves gravlax in dill and ponzu and served with horseradish Chantilly and yuzu.

Le Piat Bagnat

Braised pork, confit of onions and garlic served on a bun of mache and arugula and seasoned with cilantro chiffonade.

Croque Monsieur

Sliced brioche topped with bechamel, roasted ham, Swiss cheese and a sunny side up egg.

Les Escargots En Croute

Served with a fennel confit and a chiffonade of herbs and garlic.

Duo De Saumon Graves

Graves gravlax cured in dill and ponzu and served with horseradish Chantilly and yuzu.

Salmon Tartar

Chopped cured salmon topped with avocado puree and horseradish and served with arugula salad in a hazelnut brioche toast.

Frog Legs Provencale

Braised frog's legs, melted butter with shallots, garlic, parsley and cilantro.

Chicken BBQ Kabob

Served on a bed of rice with our chef's specialty tomato and onion sauce or hummus and BBQ tomato and pepper.

Luleh Kabob

Served on a bed of rice with our chef's specialty tomato and onion sauce or hummus and BBQ tomato and pepper.

Black Label Kobe Burger

Kobe style burger topped with braised onions and truffle fondue on a bed served on brioche arugula.

Beef BBQ Kabob

Served on a bed of rice with our chef's specialty tomato and onion sauce or hummus and BBQ tomato and pepper.

Beef Luleh Kabab

Served on a bed of rice with our chef's specialty tomato and onion sauce or hummus and BBQ tomato and pepper.

Coq Au Vin

The classic French braised chicken in pinot noir garnished with pearl onions and wild mushroom and served on roasted veggie.

Medallion De Pork Strasbourgeoise

Bacon wrapped pork loin served with rice or sauerkraut with puree maraichere.

Trout Sauvage Amandine

Served with haricot vert and almond beurre noisette topped with brioche croutons.

Grilled Pave De Saumon

Served on a bed of rice or lentils.

Aged New York Steak

Cooked in a green peppercorn sauce with a side of pomme allumette.

Coquille St. Jacques

Diver scallops with champagne st. Germain sauce.

Lamb Chop BBQ

Served with roasted potatoes and our chef's tomato and onion specialty sauce.

Chicken BBQ Kebob

Served on a bed of rice with our chef's specialty tomato and onion sauce or hummus and BBQ tomato and pepper.

Luleh Kebob

Served on a bed of rice with our chef's specialty tomato and onion sauce or hummus and BBQ tomato and pepper.

Black Label Kobe Burger

Kobe style burger topped with braised onions and truffle fondue on a bed served on brioche arugula.

Beef BBQ Kabob

Served on a bed of rice with our chef's specialty tomato and onion sauce or hummus and BBQ tomato and pepper.

Beef Luleh Kabob

Served on a bed of rice with our chef's specialty tomato and onion sauce or hummus and BBQ tomato and pepper.

Coq Au Vin

The classic French braised chicken in pinot noir garnished with pearl onions and wild mushroom and served on roasted veggie.

Medaillon De Pork Strasbourgeoise

Bacon wrapped pork loin served with rice or sauerkraut with puree maraichere.

Trout Sauvage Amandine

Served with haricot vert and almond beurre noisette topped with brioche croutons.

Grilled Pave De Saumon

Served on a bed of rice or lentils.

Aged New York Steak

Cooked in a green peppercorn sauce with a side of pomme allumette.

Coquille St. Jacques

Diver scallops with champagne st. Germain sauce.

Lamb Chop BBQ

Served with roasted potatoes and our chef's tomato and onion specialty sauce.