Pleasant Peasant

Name: Pleasant Peasant
Address: 4251 Martingale Way, 92660, CA, 92660
Telephone: 949-955-2755

4251 Martingale Way, Newport Beach, CA 92660, US

• Monday: 11:30AM-9:00PM •Tuesday: 11:30AM-9:00PM •Wednesday: 11:30AM-9:00PM •Thursday: 11:30AM-9:00PM •Friday: 11:30AM-9:00PM •Saturday: 5:30PM-9:00PM •

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Details

Cuisine: French (Bistro)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

Lunch Menu

Appetizers

Onion Soup Gratinee

Traditional French onion soup.

Pate of Chicken, Pork and Duck

Soup Du Jour

The chef's soup of the day.

Salad Maison

Tossed seasonal greens topped with fine julienned vegetables.

Pasta

Pasta with Tomato and Basil

Pasta sauteed with fresh tomatoes, basil and a touch of garlic.

Seafood Pasta Linguine

A variety of fresh fish, scallops, mussels and bay shrimp in a light cream sauce.

Pasta a la Stroganoff

Paprika seasoned filet tips sauteed with shallots and mushrooms in a brown veal stock with Dijon mustard and sour cream.

Pasta Maraichere

Pasta with fresh seasonal vegetables in a tomato sauce.

Salads

Salad Nicoise

Grilled fresh ahi on tossed romaine with green beans, tomatoes, bell peppers, potatoes, green olives and hard-boiled eggs with our house vinaigrette.

Salmon Salad

Grilled salmon, thinly sliced on a bed of mixed greens and green beans, garnished with diced carrots, cucumbers and tomato herb concasser.

Cold Smoked Salmon Laurent

Mesquite smoked by our chef; thinly sliced salmon served with blanched vegetables, marinated in our house vinaigrette.

Warm Goat Cheese Salad

Toasted French Bread topped with sliced tomato and goat cheese on a bed of mixed greens, apples, pears and walnuts with a walnut vinaigrette.

Salad Chinoise

Romaine lettuce tossed with chicken tenderloins, mushrooms, oranges, sliced almonds, fried Chinese noodles and a honey sesame vinaigrette.

Pasta Salad with Mixed Vegetables

Fussili pasta with blanched vegetables marinated in our house vinaigrette.

Sandwiches

Smoked Turkey Sandwich

Mesquite smoked by our chef; served on a baguette with lettuce, tomato, and mayonnaise.

Chicken Salad Sandwich

Chicken tenderloins in a herb mayonnaise with diced tomatoes and cornichons served on a baguette.

The Peasant Lunch

Pate of chicken, pork and duck on a baguette with Dijon mustard.

Croissant Breton

Grilled ham and Swiss cheese on a croissant.

Fresh Fish Sandwich

Grilled red snapper with a delicate garlic and basil mayonnaise on a baguette.

Entrees

Duck Leg Farcie

Duck leg stuffed with chicken and vegetable mousse, served with lentils and carrots.

Lemon Ginger Chicken

Breast of chicken sauteed with lemon butter and ginger.

Filet of Pork a la Moutarde

Sauteed Pork Medallions in a grained mustard sauce with a touch of white wine and cream.

Salmon Sorrel

Fresh salmon poached in a cream, white wine and sorrel sauce.

Sand Dabs Amandine

Sand dabs sauteed with lemon butter and almonds.

Lamb Shank Alain Chapel

Award winning lamb shank served in a white wine and tomato sauce.

Sirloin Steak Bordelaise

Broiled 8 ounce Sirloin served sliced with a red wine sauce and fresh mushrooms.

The Wellington

Our version of meatloaf in a puff pastry with a bordelaise sauce and fresh mushrooms.

Chicken Crepes

Crepes filled with chicken and mushrooms in a bechamel sauce topped with grilled Swiss cheese.

Fresh Fish of the Day

Prepared daily by our chef.

Dinner Menu

Appetizers

Onion Soup Gratince

Traditional French onion soup.

Escargot

Snails with sliced mushrooms in garlic butter with parsley.

Duck Leg Farcie

Duck leg stuffed with chicken and vegetable mouse, served with lentils and carrots.

Smoked Salmon Laurent

Mesquite smoked by our chef.

Bay Shrimp Salad

Small bay shrimp with fresh avacado in a delicate mayonnaise sauce.

Vegetable Napoleon with Goat Cheese

Eggplant, zucchini, tomato and goat cheese layered in thin slices with a touch of olive oil and balsamic vinegar.

Pate of Chicken, Pork and Duck

Pasta

Pasta with Tomato and Basil

Pasta sauteed with fresh tomatoes, basil and a touch of garlic.

Seafood Pasta Linguine

A variety of fresh fish, scallops, mussels and bay shrimp in a light cream sauce.

Pasta a la Stroganoff

Paprika seasoned filet tips sauteed with shallots and mushrooms in a brown veal stock with Dijon mustard and sour cream.

Pasta Maraichere

Pasta with fresh seasonal vegetables in a tomato sauce.

Entrees

Breast of Duck

Sliced boneless breast of duck served with a blackberry sauce.

Duck Leg Farcie

Duck leg stuffed with chicken and vegetable mousse, served with lentils and carrots.

Lemon Ginger Chicken

Breast of chicken sauteed with lemon butter and ginger.

Filet of Pork a la Moutarde

Sauteed Pork Medallions in a grained mustard sauce with a touch of white wine and cream.

Salmon Sorrel

Fresh salmon poached in a cream, white wine and sorrel sauce.

Sand Dabs Amandine

Sand dabs sauteed with lemon butter and almonds.

Veal Viennoise

Veal thinly sliced and breaded served with a brown veal sauce.

Lamb Loin Dijonnaise

Tenderloin of lamb baked with Dijon Mustard and fresh tarragon.

Lamb Shank Alain Chapel

Award winning lamb shank served in a white wine and tomato sauce.

The Wellington

Our version of meatloaf in a puff pastry with a bordelaise sauce and fresh mushrooms.

Sirloin Steak Bordelaise

Broiled 8 ounce Sirloin served sliced with a red wine sauce and fresh mushrooms.

Filet Mignon

Grilled with a green pepper corn sauce.

Fresh Fish of the Day

Prepared daily by our chef.

Dessert Menu

Tarte Aux Pommes

Fresh apple tart with French vanilla ice cream.

Profiteroles

Puff pastries filled with French vanilla ice cream, topped with warm semi-sweet chocolate sauce.

Poire Belle-Héléne

Scoop of French vanilla ice cream topped with half a poached pear, warm semi-sweet chocolate sauce and sliced almonds.

Crème Caramel

Baked custard with caramel sauce.

Crème Brûlée

Vanilla bean custard topped with caramelized sugar.

Fraise Melba

French vanilla ice cream with fresh strawberries, raspberry sauce, whipped cream and sliced almonds.

Gateaux au Chocolat

Chocolate mousse cake with raspberry sauce

Mousse au Chocolat

Chocolate mousse topped with whipped cream.