Sneak Peek at Bistrot La Minette’s New Menu Items

“French cuisine has an embarrassment of riches when it comes to cold-season cooking,” says Bistrot La Minette's Peter Woolsey. The chef is taking advantage of this variety by introducing several new dishes to the menu at his Bainbridge Street dining room, starting this Friday. Though the new additions aren’t posted anywhere yet, we got an inside look at some of what’s in store.

Most exciting? A foie gras Napoleon, the rich liver layered with hazelnut butter and drizzled with aged balsamic vinegar. Also look for wine-braised beef cheeks with French-style gnocchi (it’s made from ultra-light choux pastry); salmon tartar with blood orange vinaigrette; and Lancaster chicken with braised leeks and Isère-style ravioli (the itty bitty kind). Bring on the winter (215-925-8000).