Pescadou Bistro Hunting Season Menu
October-November 2019
Fish and Game
Amuse bouche: Maple glazed Quail lollipop.
“Salade de canard fume”, butter lettuce, arugula, charred
maitake mushrooms, smoked duck breast, Vinaigrette.
Or
“Potage de courge butternut”, squash veloute soup.
roasted cauliflower florets.
“Truite forestiere”, roasted Idaho rainbow trout,
roasted mushroom, pancetta, fingerling potatoes, garlic.
Or
“Daube de sanglier Provencale” Braised wild boar,
red wine, black olives Nicoise, fennel, mashed potatoes
“Crumble de fruits d’automne”, caramelized apple, pear,
gold raisins, pastry crumble, fresh whipped cream.
For more information or to make a Reservation call 949.675.6990 or click here
