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Pierre Loti Park Slope

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North Slope, บรุกลิน

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Pierre Loti Park Slope

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Food 9Wines 20

Food

Soup and Salads‎

Soup of the Day

Arugula Salad

8.00

Arugula, beets and goat cheese served in a pomegranate vinaigrette

Caprese Salad

Fresh mozzarella cheese and tomatoes with touch of balsamic basil sauce

Pierre Salad

7.00

Tower of freshly chopped tomatoes, cucumbers, and red onions in olive oil and lemon dressing

Halloumi Cheese Frisee Salad

8.00

Halloumi cheese, sunflower seeds, and dried apricots over mixed greens

Caesar Salad

Romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil

Cold Tapas‎

Truffled Deviled Eggs

5.00

Labne

6.00

Homemade thick yogurt with walnut and dill

Muammara

6.00

Finely chopped tomatoes with pepper paste and walnuts

Tuna Tartare

13.00

Yellow fin tuna and avocado mousse with hazelnut vinaigrette

Hummus

6.00

Puree of chickpeas with sesame paste

Tarama

6.00

Red caviar spread blended with olive oil and lemon

Mediterranean Leek

Simmered leeks sautéed with celery, Carrot, onions, and lemon juice

Hot Tapas‎

Cheese Rolls

6.00

Filled with feta cheese and blue cheese

Zucchini Pancakes

9.00

Zucchini and walnut pancakes served with thick Turkish yogurt

Bulgur Patties

8.00

Cracked wheat patties stuffed with ground lamb, pine nuts and currants

Grilled Octopus

13.00

Sauteed‎ with baby potatoes and carrots in olive oil

Grape Leaves Stuffed Halloumi Cheese

Serve apricot pure, balsamic reduction sauce top

Tofu Tempura

Sliced eggplant tofu served with paprika, and yogurt sauce

Stuffed Calamari

9.00

Stuffed with shiitake mushrooms and shrimp

Sea Scallops

16.00

Pan seared jumbo scallops served with grilled asparagus

Entrees‎

Manti

Poached beef dumplings served in a light yogurt sauce.

Chicken Brochette

Served with zucchini, carrots and sautéed mushrooms

Quail

Grilled quail served with pearl barley leeks and green pea risotto

Veal Sausage

Grilled veal sausage served with a turkish white bean salad

Branzino

Grilled fillet half Branzino with mixed greens

Filet Mignon

Over mashed potatoes and sauteed mushrooms in a balsamic reduction sauce

Pierre Burger

Beef burger with blue cheese and sauteed mushrooms.

Pan Seared Salmon

Crusted with shredded wheat and served with sauteed vegetables

Angry Garlic Shrimp

Served with grilled pita bread

Short Lamb Ribs

Served‎ with sauteed spinach and polenta

Lamb Chops

Served over sauteed vegetables with a demi sec sauce

Cheese‎

(3) for 15.00

(5) for 20.00

(7) for 25.00

Brie De Nangis – France

Pasteurized cow’s milk rich, buttery, double creamy soft interior.

Taleggio – Italy

Pasteurized cow’s milk washed rind; meaty, nutty, with fruity nuances, soft, incredibly flavorful interior is creamy in texture and has a pungent aroma.

Idiazabal – Spain

Unpasteurized sheep’s milk aged Smokey buttery flavored.

Cave Aged Gruyere – Switzerland

Firm raw cows’ milk, with a nutty flavor aged for 9-10 months

Fourme D’ambert, Affinage – France

Unpressed creamy raw cows’ milk with a rich, assertive blue balanced flavor and soft crumbly texture, high in moisture.

Aged Manchego – Spain

Hard raw sheep’s milk aged for over a year with a creamy slight tang.

Capra Sarda – Italy

Pasteurized hard goat’s milk with a sweet and compulsively flavor, scent of brown butter, a hint of caramel and a little smoky near the rind.

Charcuterie‎

Serrano Ham – Spain

The spanish serrano ham is the cured hind leg of the pig. cured for at least a year, it has a much deeper flavor firmer texture than its closest relative, Italian prosciutto

Prosciutto Di Parma – Italy

The rosy red meat and luscious cream-colored fat of prosciutto di parma have become the world’s favorite. Sweet and nutty with an unmistakably heady aroma

Bresaola – Uruguay

Humanely‎ raised beef is rubbed with salt and spices and dry cured to a shockingly red finish. The flavor is incredibly delicate, with strong notes of clove, and a floral finish

Chorizo – Spain

This is a mixture of coarsely ground pork meat blended to a mixture of spices, including paprika which lends it a red coloring

Sides‎

Hand Cut Fries

5.00

Sauteed Spinach

4.00

Blistered Shishito Peppers

4.00

Sauteed Brussels Sprouts

4.00

Mashed Potatoes

4.00

Desserts‎

Mixed Berry Cake

Turkish Coffee Creme Brulee

Raspberry and Red Wine Sorbet

Chocolate Fondant Cake

Baklava

Wines

Vin Rouge‎: Argentina

Yauquen, Mendoza, 2011 – Malbec

10.00 - 38.00

Color Intense violet red. On the nose aromas of cherries and plums with fresh floral notes reminiscent of violets. Palate is juicy red fruits loaded with everything in good balance with acidity.

Vin Rouge‎: Austria

Andau, Burgenland, 2009 – Zweigelt

11.00 - 42.00

Full-bodied, hints of dark cherries, spice and chocolate, aged 12 months in oak barrel.

Vin Rouge‎: Chile

Alto Los Romeros, Central Valley, 2011 – Carmenere

11.00 - 42.00

This wine is bursting with black cherry and currant fruit flavors with a hint of spiciness that is the signature of this grape variety.

Vin Rouge‎: France

Pierre Loti, Private Reserve, Launguedoc 2012 – Cabernet, Grenache

10.00 - 38.00

Our wine is carefully vinified in stainless-steel tanks and bottled with no oak aging in order to preserve the purity of its fruits. Weighty but crisp, this wine tastes of strawberry and cherry with a spicy and round finish.

Pierre Loti Selection, Bourgogne, 2009 – Pinot Noir

13.00 - 50.00

Red in color with well formed legs; dry, medium-bodied with balanced acidity, medium phenolics. Fresh and focused with tart red cherry fruit and some earth.

Chateau Haut-mondain, Bordeaux, 2011 – Merlot, Cab. Sauv. & Cab. Franc

12.00 - 48.00

It has a nice ruby red color with a very good intensity, red fruits and vanilla scents. In the mouth with spicy tannins, beautiful substance.

Vin Rouge‎: Italy

Stracalli, Chianti Docg, 2011 – Sangiovese

12.00 - 46.00

The nose is quite fruity, fresh red cherry and strawberry with hints of something that suggests a spring garden. Bits of ripe red fruit fill the mouth with bright acidity and a pristine finish.

Vin Rouge‎: South Africa

Bob’s, Western Cape, 2012 – Pinotage

11.00 - 42.00

This Pinotage presents a nose suggestive of Oregon Pinot Noir; dried red berry fruit dominates the palate, all supported by soft balanced tannins.

Veenwouden, Vivat Bacchus, 2011 – Merlot & Shiraz

12.00 - 46.00

The nose begins with aromas of ripe blackcurrant and cherry with hints of spice, chocolate and cedar. It has a mouth feel of black cherry and plum with hints of vanilla and spice with a fruity finish. Soft tannins and moderate acidity makes this an easy drinking wine.

Vin Rouge‎: Spain

Viyuela, 3+3, Ribera Del Duero, Roble, 2011 – Tempranillo

11.00 - 42.00

It is a 3 month malolactic fermentation in an oak cask and 3 months aged in oak cask. Tastes of wild berries and red fruits with meaty and rounded fruity tannins.

Vin Rouge‎: Turkey

Pamukkale Senfoni, Denizli, 2009 – Shiraz, Merlot, Kalecik, Karasi, Bogazkere

9.00 - 34.00

This wine is a blend of local varieties from the region of Guney. It has a good balance and red fruit flavors.

Pamukkale Trio, Denizli, 2010 – Shiraz, Cab. Sauv., Kalecik Karasi

10.00 - 38.00

Red fruit flavors like cherry and strawberry, this is an acidic, fresh, lightly tannic and structured wine.

Vin Rouge‎: USA

Project Paso, Paso Robles, Ca, 2010 – Cabernet Sauvignon

11.00 - 42.00

Hints of coffee and black pepper also add complexity to the pure dark fruit profile. The palate shows the same bright, focused fruit flavor, with blackberry, black currant, and a dusty, red soil element.

Rose‎: France

Pierre Loti Private Reserve, Launguedoc, 2011 – Syrah, Grenache

10.00 - 38.00

Nose with hints of red fruit – in the mouth, fruity attack and a spicy finish with some minerality that provides freshness to this long and delicate wine.

Rose‎: Turkey

Pamukkale Senfoni, Denizli, 2010 – Calkarasi, Shiraz

9.00 - 34.00

Wine made from Calkarasi and Shiraz grapes grown in Guney, Denizli. Fruity, fresh easy to drink.

Vin Blanc‎: France

Pierre Loti Private Reserve, Laungeuedoc, 2012 – Roussanne, Viognier

10.00 - 38.00

Straw yellow, it exhibits aromas of peaches, pebbles and white flowers and finishes with a crisp, dry tang.

Pierre Loti Selection, Bourgogne, 2009 – Chardonnay

13.00 - 50.00

Straw‎ in color, bright and clear with good legs; dry, medium-bodied with fresh acidity, very light phenolics. Lovely mineral and fruit Bourgogne with enough oak and terroir richness to set it apart.

Bex, Mosel, Pfalz, 2011 – Riesling

10.00 - 42.00

It is a faint citrine-yellow color with fresh bright white fruit characteristics with pomelo pulp, white grape juice, crushed apricots, citrus rind and chalky minerals. In the mouth, the wine is light and refreshing and incredibly soft on the palate with cooked pears, apricots and red apples.

Pierre Jean, Bordeaux, 2011 – Sauvignon Blanc

10.00 - 38.00

A delicious blend of pear and citrus greet the nose. Light herbal and mineral flavors on the palate. Crisp acidity adds to the fresh clean finish.

Les Marennes, Sancerre, 2012 – Sauvignon Blanc

15.00 - 58.00

Bright, zingy attack of white flowers and ripe pear fruit. Lightweight and gently aromatic, with a crisp and delicate finish.

Vin Blanc‎: Italy

Campello, Delle Venezie, 2012 – Pino Grigio

10.00 - 38.00

Soft, round fruit fills the mouth with ripe, juicy flavors. A long finish glides into flavors of ripe apples and lichee nuts.

Borgo M, Friuli Grave Doc, 2012 – Tocai

11.00 - 42.00

On the nose there are aromas of dried flowers and citrus fruit with the typical nuttiness that tocai tends to show. One the palate it is fresh, well-balanced and soft with a minerally finish.

Vin Blanc‎: New Zealand

Sileni, Marlborough, 2013 – Sauvignon Blanc

12.00 - 46.00

Ripe flavors of tropical fruits, gooseberry with a smooth, easy finish.

Vin Blanc‎: Turkey

Pamukkale Senfoni, Denizli, 2010 – Sultaniye

9.00 - 34.00

It’s round and well balanced wine with linden and citrus aromas.

Pamukkale Trio, Denizli, 2011 – Chardonnay, Narince, Sultaniye

10.00 - 38.00

Intense fruit flavors, acidic, fresh, round structure wine.

Vin Blanc‎: USA

Guenoc, Lake County, Ca., 2010 – Chardonnay

11.00 - 42.00

This is an elegant fruit forward style with aromas of pineapple, stone fruit and baked apple.

Vin Moussant‎: France

Perrier Jouet, Grand Brut, Champagne, NV- Chardonnay, Pinot Noir

16.00 - 38.00

Color‎ a lovely pink with delicate and persistent bubbles. Bouquet refined scents of honeysuckle, peach and apricot. Taste a soft mouth-feel of grapefruit and a hint of blood orange.

Vin Moussant‎: Italy

Fantinel, Doc. – Prosecco

12.00 - 46.00

A pleasing straw yellow with fine and persistent perlage, delicate floral essences and a pleasingly soft and velvety palate.

Cavichioli, Modena, NV – Lambrusco

11.00 - 42.00

This Lambrusco has a brilliant ruby red color, fresh floral perfume and attractively sweet taste.

Vin Moussant‎: Spain

El Xamfra, Cava Brut, NV – Xarel-Lo, Parellada, Macabeo & Chargonnay

11.00 - 42.00

The non-vintage Brut offers yeasty, wheat-thin aromas, persistent small bubbles, with crisp, dry, citrus and green apple flavors.

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Pierre Loti Park Slope

78 5th Ave (Between St Marks & Prospect PL)
บรุกลิน, NY 11217
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ดูคำแนะนำ

Pierre Loti pays tribute to the world traveler, novelist and romantic who serves as its inspiration, by offering the best wine bar experience in NYC, serving wines and cuisine from across the Mediterranean and around the world.