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Patisserie Boissiere Restaurant

Patisserie Boissiere Restaurant

Patisserie Boissiere Bistro

Patisserie Boissiere Bistro

Patisserie Boissiere Bistro

 

Dinner Menu

STARTERS

STUFFED MUSHROOMS one-half dozen stuffed with fresh spinach, asiago cheese, garlic, shallots and anchovies 6.50
ARTICHOKE VINIAGRETTE fresh Castroville artichoke marinated in our house vinaigrette served with basil mayonnaise 6
BAKED BRIE & RED ONION MARMALADE served with sliced baguette 6.75
GRANNY SMITH APPLES & BLUE CHEESE with olive oil & balsamic vinegar 5
FRENCH ONION SOUP GRATINEE 7.50
with sherry 8.25
ROASTED CHICKEN AND SPINACH SALAD with julienne carrots, jicama, apple and caramelized walnuts 14
CAESAR SALAD romaine lettuce with our special Caesar dressing topped with Parmesan cheese and homemade herbed croutons 9
HARVEST SALAD caramelized walnuts, jicama, apple, and raisins served on greens 12
CREAMY VINAIGRETTE SALAD DRESSING 25oz bottle 12

PASTA
served with an oven-roasted garlic bulb

PASTA BOLOGNESE penne pasta with homemade tomato meat sauce 17
VEGETARIAN PASTA fresh spinach, tomatoes, onions, mushrooms on penne pasta 16
SAUTÉED PRAWNS on angel hair pasta with fresh tomatoes, leeks, artichokes and a light lemon-chive seafood cream sauce 18

SPECIALTIES
served with soup du jour or garden salad - substitute onion soup for 4

LAMB SHANK oven braised with red wine, fresh shallots, garlic, carrots, spinach and fresh herbs, served in its own broth, with a side of au gratin potatoes 21
BRAISED TURKEY ON THE BONE dark meat, oven braised with white wine, fresh shallots, garlic, carrots, spinach and fresh herbs, served in its own broth, with a side of au gratin potatoes  18.50
BEEF BOURGUIGNON oven braised with pearl onions, fresh herbs, garlic, bacon, tomatoes and white wine; served with fresh steamed vegetables and au gratin potatoes 19
SEAFOOD & POLENTA pieces of fresh salmon and halibut sautéed with a light white wine seafood garlic cream sauce, served with fresh steamed vegetables and polenta 19.50
ROASTED HALF DUCK roasted crisp, served over orange apricot brandy sauce with au gratin potatoes 22
QUICHE MAISON caramelized onions, roasted bell peppers, broccoli, mushrooms, tomatoes and feta cheese baked in a flaky crust 17
CROISSANT CAMPAGNARD layered ham and Swiss cheese topped with béchamel sauce, baked in a flaky croissant, with steamed vegetables 16
FRESH FILET OF SALMON oven-baked in parchment paper with fresh artichoke quarters, vegetables, lemon-basil butter, and rice 20
SHEPHERD'S PIE ground beef and vegetables in a sauce accented with bacon and wine, topped with fluffy mashed potatoes 18
CHICKEN POT PIE diced chicken breast and vegetables in an herbed creamy sauce topped with fluffy chive-mashed potatoes 19
VEGETABLE FILLO TRIANGLE flaky fillo pastry filled with an assortment of julienne vegetables, dill and feta cheese accompanied by a dill vinaigrette 18
COQUILLE SAINT JACQUES fresh scallops and shrimp in a light cream sauce served on a nest of julienne vegetables, and rice 20

WATER is served upon request, in cooperation with our local conservation efforts.

Printable Menu

Wine List
    Wine List

Dinner Menu
   Dinner Menu
Lunch Menu
    Lunch Menu
Brunch Menu
    Brunch Menu
Pastries Menu
    Pastry Menu
Espresso Menu
    Espresso Menu
Picnic Menu
  Picnic Menu


Mission Between Ocean and 7th, Carmel, California   |  831.624.5008
Mailing Address: P. O. Box 5925, Carmel, California 93921
Brunch: Sat - Sun 11:30 a.m. to 4:30 p.m. | Lunch: Daily 11:30 a.m. - 4:30 p.m. | Dinner: Wed - Sun from 5:30 p.m. - 9:00 p.m.
We accept reservations for dinner. Please call 831.624.5008. We do not accept reservations for lunch or brunch.