Pierre Loti (Midtown)

Beef burger topped with sauteed mushrooms served with pickles and homemade fries

Poached beef dumplings served with yogurt sauce and herbs

Chicken thigh in cream cherry tomato and basil sauce served with blanched broccoli.

Served eith organic mesclun salad, organic arulgula, cucumbers, cherry tomatoes, red onion, exra virgin Olive oil and red vinegar

Served with lemon mashed potato and sauteed red bell peppers. Served with chef's special glazed.

Served with bulgur pilaf and demi glace sauce.

Crispy breaded fish sticks, served with tartar sauce.

Two pieces Served with tartar sauce

Served with Marinara Sauce.

Served over humus and garnished with arugula.

Pan seared jumboshrimp basted with lemon, garlic slices and rosemary, served over toasted bread.

Breraded gourmet mushroom risotto balls served with special pesto sauce.

Jumbo scallops seared and basted with garlic fresh and oregano served with served with wine sauce.

Organic arugula, red beets and gaot cheese served with balsamic vinaigrette.

Served with organic mixed greens, cherry tomatoes, cucumbers, and homade french dressing.

Served with organic mesclun salad, dried apricots, cherry tomatoes and citrusy peanut vineagrette.

Served with organic mesclun salad, organic arugula, cucumbers cherry tomatoes and red onion, extra virgin olive oil and red wine vinegar.

Served with organic mixed greens, cherry tomatoes with extra virgin oil and red wine vinegar.

Three pieces

Three pieces

Three pieces

Three pieces

Three pieces

Three pieces

Three pieces

Three pieces

Chick pea puree with garlic, tahini, lemon juice and olive oil.

Roasted pepper dip with walnuts, garlic, lemon juice and pomegranate dressing.

All organic ingredients: avocado, dehydrated onion, salt, distilled vinegar, and granulated garlic.

Mashed cooked eggplant with olive oil and lemon juice.

Served with bulgur pilaf and demi glazed sauce.