Pigalle 75 Charles Street South Boston, MA 02116 • 617-423-4944

Cuisine
French

Neighborhood
Theater District

Cross Street
Stuart Street

Ambiance
Up-Scale Casual

Dress Code
Business Casual

Features
Bar Dining
Full Bar
Outside Garden / Patio
Wheelchair Access

Reservations
Suggested

Parking
Valet (charge)

Payment Methods
AMEX
Dinners Club
Mastercard
Visa

Private Rooms
please call

Hours
Dinner
Tuesday - Thursday
5:30pm - 10:00pm

Friday & Saturday
5:30pm - 10:30pm

Sunday
5:00pm - 9:30pm

Appetizers

Arugula Salad with Crispy Bacon, Parmesan Cheese and Fingerling Potato Chips 14.

Cream of Purple Top Turnip Soup with Curried Lentil Foam, Toast
and Wasabi-Chive Oil 9.

Steak Tartare with Toasted Brioche and Gaufrette Potato Chips 18.*

Duck Liver Terrine with Toasted Brioche and Spiced Strawberry Jam 14.

Tempura-Fried Tuna Roll with Sesame Spinach and a Soy-Wasabi Emulsion 19.

Tuna Martini with Seaweed Salad, Spicy Crème Fraîche and Tobiko Roe 21.*

Eggplant Terrine with Roasted Red Peppers and Goat Cheese Cream 12.

Dressed Oysters on the Half Shell mkt price.*

Pigalle’s Salad Niçoise with Traditional Accoutrements and Soft-Poached Egg 17.

Roasted Organic Beet Terrine with Horseradish Cream 13.

Plat Du Jour: Homemade and Artisinal Charcuterie with Composed Salad and Pickles 17.

Greek-Style Mesclun Greens Salad with Local Corn and Red Wine Vinaigrette 13.

Mélange of Escargots, Littleneck Clams and Foie Gras with Potato Ravioli,
Crispy Chicken Wing and Ocean Herbal Broth 19.

Entrées

Pigalle’s ‘Meat and Potatoes’: Steak au Poivre with Baby Vegetables,
Aligot Potato Ring, Glazed Beef Brisket and Watercress Aioli
Tenderloin 40./ Dry-Aged Sirloin 44.

Crispy Half Duckling with Coconut Rice, Tamarind Sauce and Curried Cauliflower 32.

Grilled Sword Fish with Puy Lentils, Carrot Purée, Radish Salad
and Dijon Mustard Sauce 31.

‘Chicken Cordon Blue’ with Mushroom Ragoût, Peas and Carrots 30.

Pigalle Cassoulet of Confit Duck Leg, Braised Lamb Shank
and Home-Made Pork Sausage 25.

Pan-Seared Red Snapper with Potato Galette, Braised Collard Greens, Pork Belly
and Spicy Beet-Port Reduction 32.

Truffled Parmesan Risotto with Exotic Mushrooms and Brunoise Vegetables 18./36.

Roasted Yam Tortelloni with Crispy Duck Confit, Fried Sage
and Brown Butter 12./24.

Sides
Creamed Spinach, Pommes Frites, Potato Purée 6.

Dessert Menu

Cheese Plate
Artisanal Cheese Selection from France
Priced Daily

Molten Chocolate Cake with Kaffir Lime Anglaise 10.
2004 Banyuls Rimage, Domaine du Traginer, Roussillon 14.

Blueberry Cobbler with Fresh Cream10.
2003 Zweigelt Beerenauslese, Kracher, Austria 14.

Ginger Pain Perdu with Butter Ice Cream
and Caramel Sauce 12.
1997 Saussignac, Château le Payral, Bordeaux 16.

Poached Pear with Anglaise, Acacia Honey
and Chef’s Selection of Cheese 12.
2005 Banyuls Blanc, Domaine du Traginer, Roussillon 12.

Homemade Ice Cream 8.
Demi-Sec Champagne, Veuve Clicquot, Reims 20.

Sorbet Du Jour 8.
Demi-Sec Champagne, Veuve Clicquot, Reims 20.

Cookie Selection Small 6. Large 10.

Pastry Chef Stephanie Gibbs

*Consumption of raw or undercooked shellfish, fish, meat or eggs, can increase risk of food borne illness

Pigalle is Available for Private Parties and Off-Site Catering.
For more details ask your server.

Proprietors Chef Marc Orfaly and Kerri Foley