Brigitte's French Mediterranean Gourmet & Healthy Cuisine

Name: Brigitte's French Mediterranean Gourmet & Healthy Cuisine
Address: 351 Saratoga Ave., 95050, CA, 95050
Telephone: 408-246-2333

351 Saratoga Ave., Santa Clara, CA 95050, US

• Tuesday: 5:30PM-10:00PM •Wednesday: 5:30PM-10:00PM •Thursday: 5:30PM-10:00PM •Friday: 5:30PM-10:00PM •Saturday: 5:30PM-10:00PM •

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Details

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

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

Dinner

Starters And More

Olives

(with pit)

Olive Oil

Extra Virgin Puget oil

Fresh Juices (Juiced To Order):

Crème d'Asperges

A velouté soup of asparagus finished with a touch of potato and cream. Pairs with Burgundy Rully.

Crème de Chou Fleur

A velouté soup of cauliflower finished with a touch of potato and cream. Pairs with Burgundy Rully.

Petite Mixed Green Salad

In France, the tradition is to eat this simple green salad after the main course. Fresh organic mixed greens and garlic Dijon extra virgin olive oil dressing, with shaved radish garnish. Pairs with Rully Burgundy Chardonnay.

Mussels Marinière

See under main.

Paté Plate

French Farmers style pork paté, served with French gerkins, caramelized onions. Pairs with Côtes du Luberon or beer.

Charcuterie & Fromage

French farmers style pork paté, Parma ham, smoked duck breast, Roquefort and Emmental cheeses, French gerkins, and caramelized onions. Pairs with Minervois or Beer.

Foie Gras

Moulard duck foie gras, choice of either pan seared or as a terrine marinated with Port and thyme. Served with macerated dry fruit, fresh apple and toast. A treat with Banyuls or Sauternes.

Vegetable Side Dishes

Carrots With Asparagus

Couscous

Garlic Mashed Potatoes

Parsnip Purée

Main Dishes

Winter Vegetable Selection

Poached organic carrots, asparagus, parsnip purée, artichokes. Pairs with Rully Burgundy Chardannay

Mussels Mariniére

Steamed PEI mussels in a white wine sauce with onions, shallots, herbs and butter. Pairs with Bordeaux blanc. Try the mussels with a side of red rice (see above).

Halibut With Fennel Nage

Wild Alaskan halibut served with mash potato in a delicate fennel nage, garnished with cherry tomatoes and julienned leeks. Pairs with Rully Burgundy Chardonney

Brandy Seafood

A delicate stew of halibut, mahi mahi, mussels and mushroom in a Brandy cream sauce with a touch of potato, served warm on fresh spinach. Pairs with Côte du Rhône blanc.

Rabbit Sausage Ragoût Polenta

Delicious ragout of rabbit sausage with fresh tomato, herbs, mushroom, topping a soft polenta. Pairs with Luberon or Minervois.

Duck with Rhum, Dry Fruits And Honey

Braised duck with honey, rum, raisin demi-glace, served with dry fruits, couscous, green & yellow beans, baby carrots. Pairs with Luberon or Minervois.

Lamb Roast With Flageolets

Roasted loin of lamb served over a flageolet cassoulet with smoked bacon. Pairs with Bordeaux red.

Hanger Steak

Beef hanger steak pan roasted, served with a red wine shallots sauce, garlic mash potatoes and asparagus. Pairs with Bardeaux red.

Prix Fixe Dinners

Formula

| 4oz rabbit sausage ragout polenta | 2oz caramel ice cream

Formula

| Petite mixed green salad | Halibut fish | Small chocolate moelleux

Formula

| Regular Soup | Beef Hanger | Morbier cheese | Tarte Tatin

Kid's Menu

Salad

Petite green salad

Main

Kid omelet and choice of one vegetable

Dessert

Petit moelaux au chocolat (15 min)

Salade Verte

Petite Mixed Green Salad

Cheese

One, Two, Three, Four

Your choice of: Roquefort (sheep), Morbier, Saint Marcellin, Saint Maure, Emmental, aged Gruyere. Try it with our Right for cheese or Minervals.

Dessert

Moelleux au Chocolat

An exquisite chocolate cake with a melting center, served with raspberry coulis and crème anglaise15 minutes cooking time. Pairs with Banyuls.

Ice Cram

Choice of creamy caramel or vanilla bean, topped with chopped almonds. Pairs with Muscat or Sauternes.

Apple Tarte Tatin

Up side down caramelized organic apple tarte with a touch of Brandy. Served warm with crème Chantilly and slivered almonds. Pairs with Muscat.

Crème Brulée

A delicate French vanilla bean custard, topped with a fine layer of caramelized sugar, garnished with confit kumquats. Pairs with Banyuls or Sauternes.

Dessert Platter

Today's selection consists of a tarte tatin, a 4oz ice cream and a small moelleux (see descriptions above). Try it with a flight of dessert wines (Muscot, Sauternes, Banyuls, Port)