NEW NEIGHBORHOOD BISTRO

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Open Table

Check out our DRW Menu, available through March 8th!

Lunch

11am - 3pm Monday | Friday

Dinner

3pm - 10pm Monday | Friday

3pm - 9pm Sunday

Brunch

9am - 3pm Saturday | Sunday

Happy Hour

3pm - 10pm Monday

3pm - 6pm Tuesday | Sunday

 

Beef Cheeks 1

Dinner Menu

{ bites }

• DUCK CONFIT TACO, adobo, caramelized pineapple, kale  4 GF

• TOMATO CONFIT TART, herb ricotta  5 V

• HUITLACOCHE SOPE, salsa verde, cilantro crema, cotija  5 V

• LAMB MEATBALL, grits, rosemary & red wine  4

• PORK BELLY BUN, XO sauce, pickled vegetables  4

• FRENCH FRIES, house cut, choose your style: truffle oil, parmesan, togarashi  5 GF V

{ small plates }

• LETTUCE WRAPS, bulgogi beef, Fuji apples, scallions, kimchee, sesame  11 GF

• BULGOGI BEEF LETTUCE WRAPS, Fuji apples, scallions, kimchee, sesame  11 GF

• GRILLED OCTOPUS, harissa, raita, preserved lemon  12 GF

• VEGETABLE SAMOSAS, tomato chutney, tamarind chutney, cilantro  8 V

• PORK SPRING ROLLS, pickled vegetables, shredded cucumber, vermicelli noodles, Vietnamese sauce  8 GF

• CRISPY BRUSSEL SPROUTS, ground pork, poached egg*, mint, togarashi  8 GF

• “FRITTO MISTO”, beer battered zucchini & cauliflower, tomatoes, Thai basil, harissa salt  7 V

• PEI MUSSELS, red curry broth, cilantro  9 GF

• TANDOORI CHICKEN WINGS, roasted onions  10 small (8 pcs) / 16 large (12 pcs)

• SHRIMP FRITTERS, red curry sauce, cilantro  11

• ASPARAGUS SALAD, grilled asparagus, frisée, bacon, 140* poached egg, mustard vinaigrette  10 GF

• KALE SALAD, quinoa, dried cranberries, Fuji apples, cider vinaigrette  8 GF V

• LOCAL MIXED GREENS, tarragon vinaigrette  6 GF V

• BEET & MELON SALAD, balsamic reduction, frisée, goat cheese, citrus vinaigrette  8 GF V

• DAILY SOUP, ask about our daily soup  6

{ big plates }

• SHRIMP & GRITS, white cheddar, peas, cajun butter  17  GF

• CASSOULET, duck confit, cannellini beans, bacon, gremolata, wilted greens  18

• LAMB BOLOGNESE, house made pappardelle, herb ricotta  17

• SAIGON CREPE, bean sprouts, sautéed mushrooms, red onion, pickled vegetables & cucumber, lemongrass chicken  15 GF

• RISOTTO, spring vegetables, corn, peas, cauliflower, asparagus, pecorino  15 GF V

• P17 BURGER, sautéed mushrooms, Swiss cheese, crispy onion frites, garlic aioli, brioche bun  13

• NOODLE BOWL, lemongrass chicken, rice vermicelli, pickled vegetables, field greens, peanuts, sesame, Vietnamese sauce  13 GF

• TUNA NIÇOISE, seared tuna, coriander, confit tomatoes, green beans, potatoes, hardboiled egg, frisée, caper vinaigrette  14 GF

• “KARE LAKSA”, Malaysian spicy coconut noodle soup, poached shrimp, rice noodles, pineapple, bean sprouts, cucumbers, kale, 140* egg, mint & cilantro in a spicy coconut broth  14 GF

• P17 RAMEN, pork belly, ground pork, corn, soft boiled egg*, bok choy, bamboo shoots, bean sprouts, nori  13

• SPICY VEGETABLE “HOT POT”, rice noodles, kimchee, tofu, bok choy, carrots, bean sprouts, green beans, water chestnuts, peas & kale in a spicy broth 13 V

• BEEF PHO, northern style, bok choy, carrots  10 GF

{ butcher’s corner }

• PORK FLATIRON, grilled, chimichurri, tomato confit, brussel sprouts  20 GF

• RIBEYE, cast iron roasted 12 oz ribeye, roasted garlic, thyme  24 GF

• DUCK BREAST, kasu glazed, garlic braised bok choy  19

• TROUT, seared whole rainbow trout, asparagus, lemon  18 GF

         &

• CREAMED CORN  5

• TRUFFLED GRITS  5

• POTATO LATKES  4

• SAUTÉED VEGETABLES  4

• GRILLED ASPARAGUS  5

• WILTED GREENS  4

• CAULIFLOWER GRATIN  5

• WHITE WINE BRAISED MUSHROOMS  4

Not all ingredients are listed, please let us know of any allergies & food intolerances.
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of food borne illnesses.
Vintages & selections subject to change without notice.