{"id":20,"date":"2014-05-15T15:42:04","date_gmt":"2014-05-15T15:42:04","guid":{"rendered":"http:\/\/pain.www.paindavignon.com\/restaurant\/?page_id=20"},"modified":"2026-03-25T21:57:34","modified_gmt":"2026-03-25T21:57:34","slug":"hyannis-menu","status":"publish","type":"page","link":"https:\/\/www.paindavignon.com\/restaurant\/menus\/hyannis-menu\/","title":{"rendered":"Hyannis Menu"},"content":{"rendered":"
\n

PETIT D\u00c9JEUNER<\/span><\/h3>
\n

Croque Monsieur<\/strong>
\nBlack Forest ham, Gruy\u00e8re, and b\u00e9chamel baked on Country bread, topped with arugula 15<\/strong><\/p>\n

Croque Madame<\/strong>
\nBlack Forest ham, Gruy\u00e8re, and b\u00e9chamel baked on Country bread, topped with two fried eggs and arugula19<\/strong><\/p>\n

Pain D’Avignon Breakfast Sandwich<\/strong>
\nTwo fried egg, melted smoked cheddar, crispy prosciutto, avocado, served on croissant 17<\/strong><\/p>\n

Shakshuka<\/strong>
\nTwo baked eggs, saut\u00e9ed tomato, red peppers and onions, topped with spiced yogurt and hazelnuts, with toasted brioche, served in an iron skillet 17<\/strong><\/p>\n

Petite Oeufs Classique<\/strong>
\nTwo fried eggs, Applewood smoked bacon & toasted Brioche 16<\/strong><\/p>\n

Galette Complete<\/strong>
\nSavory crepes, spinach, scrambled farm egg, Parmesan cheese, crispy prosciutto, hollandaise served in a cast iron skillet 16<\/strong><\/p>\n

Omelette du Jour<\/strong>
\nChef Inspired\u00a0 Priced Daily
\n<\/strong><\/p>\n

Eggs Benedict<\/strong>
\nPoached farm eggs, prosciutto, hollandaise and home fries 18<\/strong><\/p>\n

French Toast<\/strong>
\nBrioche, blueberry compote and lemon zest\u00a0 15<\/strong><\/p>\n

House-Made Granola<\/strong>
\nServed with Greek yogurt and fresh seasonal fruit\u00a0 10<\/strong><\/p>\n

Accompagnements\u00a0 10<\/strong>
\nHome fries<\/div>\n
House Smoked Bacon<\/div>\n
Crispy Prosciutto<\/div>\n
Chorizo Patties
\nCrispy Polenta Cakes<\/div>\n
\n

 <\/p>\n

PATISSERIE
\n<\/strong>Croissant
\nPain au Chocolat
\nAlmond Croissant
\nCinnamon Roll
\nSpinach\/Feta Chausson
\nHam\/Cheese Croiossant
\nMeat Croissant
\nApple Chausson
\nRaspberry Streusel
\nLe Brownie
\nCookies<\/p>\n<\/div>\n

<\/p><\/div><\/div>\n

lunch<\/span><\/h3>
\n

APPETIZERS<\/strong><\/p>\n

Soupe du Jour <\/strong>– Priced Daily<\/p>\n

French Onion Soup <\/strong>– 14<\/strong><\/p>\n

Wellfleet Oysters
\n<\/strong>Half dozen, mignonette sauce, fresh lemon\u00a022<\/strong><\/p>\n

Baked Oysters
\n<\/strong>Leeks, house-smoked bacon, Pernod, Parmigiano 25<\/strong><\/p>\n

Steak Tartar
\n<\/strong>Prime tenderloin, capers, shallots, organic egg yolk, Tamari\u00a025<\/strong><\/p>\n

Shrimp Proven\u00e7al
\n<\/strong>Shrimp, tomato, garlic, Pernod, herbs 28<\/strong><\/p>\n

 <\/p>\n

SALADS<\/strong><\/p>\n

Bibb Salad
\n<\/strong>Grated Comt\u00e9 cheese, crispy shallots, lemon vinaigrette 15<\/strong><\/p>\n

Mediterranean Salad<\/strong>
\nTomatoes, micro greens, red bell peppers, red onion, baby artichokes, feta cheese, kalamata olives, lemon vinaigrette 22<\/strong><\/p>\n

Falafel
\n<\/strong>\u00a0 Chickpeas, mixed greens, cucumber, radish, red onion, cumin vinaigrette, tahini 21<\/strong><\/p>\n

Crispy Goat Cheese Salad
\n<\/strong>Local organic greens, apples, candied pistachios, and basil vinaigrette 18<\/strong><\/p>\n

\u2217 add:\u00a0 chicken 10.00 \/ shrimp 17 \/ prime steak 18<\/strong><\/p>\n

 <\/p>\n

SANDWICHES<\/strong><\/p>\n

Croque Monsieur
\n<\/strong>Black Forest ham, Gruyere, country bread, b\u00e9chamel, arugula, on country bread 15<\/strong><\/p>\n

Croque Madame<\/strong>
\nBlack forest ham, Gruy\u00e8re, bechamel, fried eggs, arugula on country bread 17<\/strong><\/p>\n

Club Sandwich
\n<\/strong>Grilled chicken thigh, smoked bacon, tomato, lettuce, remoulade mayonnaise on sourdough bread\u00a0 23<\/strong><\/p>\n

Fish Sandwich
\n<\/strong>Fried cod, jalape\u00f1o aioli, pickled onions, on brioche bun 25<\/strong><\/p>\n

 <\/p>\n

ENTR\u00c9ES<\/strong><\/p>\n

Quiche Lorraine<\/strong>
\nBacon, onion, Gruy\u00e8re, eggs & cream, served with green salad 18<\/strong><\/p>\n

Mushroom Risotto<\/strong>
\nMixed organic mushrooms, Parmigiano, and parsley emulsion 28<\/strong><\/p>\n

Steak Aux Poivre<\/strong>
\n8oz hanger steak, cognac peppercorn sauce, watercress, pommes frites 35<\/strong><\/p>\n

PDA Burger<\/strong>
\nDried aged beef, Comt\u00e9 cheese, caramelized onion, whole grain mustard mayonnaise on brioche bun 32<\/strong><\/p>\n

Lobster SpanishTortilla<\/strong>
\nLocal lobster, potato, organic eggs, tomato sauce, olives, sourdough bread 25<\/strong><\/p>\n

Spaghetti with Clams<\/strong>
\nLocal clams, garlic, chili, parsley, olive oil, white wine 28<\/strong><\/p>\n

 <\/p>\n

ACCOMPAGNEMENTS<\/strong><\/p>\n

Pommes Frites
\nSaut\u00e9ed Spinach
\nParmigiano Risotto
\nHaricot Verts
\nPommes Pur\u00e9e<\/p>\n

 <\/p>\n

<\/p><\/div><\/div><\/p>\n

BRUNCH<\/span><\/h3>
\n

LES OEUFS<\/strong><\/p>\n

Eggs Benedict<\/strong>
\nPoached farm eggs, prosciutto, Hollandaise & homefries 18.00<\/strong><\/p>\n

Eggs Norwegian<\/strong>
\nPoached farm eggs, smoked salmon, Hollandaise & homefries 18.00<\/strong><\/p>\n

Petites Oeufs Classique<\/strong>
\nTwo eggs any style, choice of house-smoked bacon or spicy chorizo, home fries & toasted Brioche 16.00<\/strong><\/p>\n

Galette Compl\u00e8te<\/strong>
\nSavory cr\u00eapes, spinach, scrambled farm eggs, Parmesan cheese, crispy prosciutto, served in a cast iron skillet 16<\/strong><\/p>\n

Oeufs Poch\u00e9s<\/strong>
\nPoached farm eggs over seared crispy polenta cake, housemade spicy chorizo with tomato compote & Hollandaise sauce 17<\/strong><\/p>\n

Croque Monsieur<\/strong>
\nBlack forest ham, Gruy\u00e8re, country bread, open faced topped with arugula\u00a015<\/strong><\/p>\n

Croque Madame<\/strong>
\nBlack forest ham,\u00a0Gruy\u00e8re, country bread, open faced topped with two eggs over easy and arugula\u00a019<\/strong><\/p>\n

Corned Beef Hash<\/strong>
\nTwo eggs any style, Red Bliss potatoes, green peppers, onions, mustard, with mixed greens salad, lemon vinaigrette 22<\/strong><\/p>\n

Quiche Lorraine<\/strong>
\nBacon, onions, Gruy\u00e8re, eggs & cream served with green salad 18<\/strong><\/p>\n

Steak & Eggs<\/strong>
\nTwo poached eggs, sliced sirloin & home fries in a cast iron skillet 24<\/strong><\/p>\n

Shakshuka<\/strong>
\nTwo baked eggs, saut\u00e9ed tomato, red peppers and onions, topped with spiced yogurt and hazelnuts with toasted brioche 17<\/strong><\/p>\n

Duck Confit Hash<\/strong>
\nTwo poached eggs, duck confit, sweet & Idaho potatoes, onions, apple & chive, side salad & toasted Brioche 22<\/strong><\/p>\n

Omlet of Your Choice<\/strong>
\nChoose 3 ingredients, served with a fresh green salad & toasted Pain de Mie 16.00<\/strong><\/p>\n

* Please inform your server of your dietary restrictions & ask about our vegetarian options and\/or substitutions<\/p>\n

 <\/p>\n

HORS D’OEUVRES<\/strong><\/p>\n

Wellfleet Oysters<\/strong>
\nHalf-dozen, mignonette sauce, fresh lemon 21<\/strong><\/p>\n

Baked Oysters<\/strong>
\nLeeks, house-smoked bacon, Pernod & Parmesan 15<\/strong><\/p>\n

French Onion Soup\u00a0 14<\/strong><\/p>\n

Beef Tartare<\/strong>
\ndry aged sirloin, shallots, chives, Dijon mustard organic egg yolk with grilled country sourdough & house made spicy aioli 21<\/strong><\/p>\n

* Please inform your server of your dietary restrictions & ask about our vegetarian options and\/or substitutions<\/p>\n

 <\/p>\n

ENTR\u00c9ES<\/strong><\/p>\n

Pain D’Avignon Burger<\/strong>
\nShort-rib brisket blend, maple-smoked Vermont cheddar & saut\u00e9ed mushrooms on a Brioche bun &\u00a0 pommes frites 23<\/strong><\/p>\n

\u00a0\u00c0 Cheval Pain D’Avignon Burger<\/strong>
\nPain D’Avignon Burger served with egg 25<\/strong><\/p>\n

Fried Eggplant<\/strong>
\nPoached eggs, breaded eggplant, watercress salad & lemon aioli 15.50<\/strong><\/p>\n

Crispy Goat Cheese<\/strong>
\nLocal organic greens, apple, candied pistachio and basil vinaigrette 16<\/strong><\/p>\n

Pain D’Avignon Salad<\/strong>
\nFris\u00e9e, fennel, Belgium endive, herb vinaigrette, ricotta salata\u00a019<\/strong><\/p>\n

Fried Chicken and Waffles<\/strong>
\nSavory waffle, Pimento cheese and local maple syrup 24<\/strong><\/p>\n

 <\/p>\n

* Please inform your server of your dietary restrictions & ask about our vegetarian options and\/or substitutions<\/p>\n

 <\/p>\n

ACCOMPAGNEMENTS<\/strong><\/p>\n

Fresh Fruit Salad
\nHouse-smoked bacon
\nPommes Frites
\nCrispy Prosciutto
\nSaut\u00e9ed Spinach
\nAsparagus<\/p>\n

 <\/p>\n

DESSERTS<\/strong><\/p>\n

Cr\u00eape Suzette<\/strong>
\nCaramelized sugar & orange zest, Grand Marnier 12<\/strong><\/p>\n

Cr\u00eape D’Avignon<\/strong>
\nStrawberries, caramelized sugar & orange zest 12<\/strong><\/p>\n

 <\/p>\n

<\/p><\/div><\/div><\/p>\n

DINNER<\/span><\/h3>
\n

APPETIZERS CLASSIQUE<\/strong><\/p>\n

French Onion Soup<\/strong><\/b>
\n14<\/strong><\/b><\/p>\n

Wellfleet Oysters<\/strong>
\nHalf dozen, mignonette sauce, fresh lemon 22<\/strong><\/p>\n

Baked Oysters<\/strong>
\nLeeks, house-smoked bacon, Pernod, Parmesan 25<\/strong><\/p>\n

Steak Tartare<\/strong>
\nPrime tenderloin, capers, shallots, organic egg yolk, Tamari 25<\/strong><\/p>\n

Pan-Seared Duck Breast<\/strong>
\nGreen apple & Brussel sprouts slaw 21<\/strong><\/p>\n

Crispy Goat Cheese Salad<\/strong>
\nLocal organic greens, apples, candied pistachios, and basil vinaigrette 22<\/strong><\/p>\n

Shrimp Proven\u00e7al<\/strong>
\nShrimp, garlic, tomato, Pernod, herbs 32<\/strong><\/p>\n

Bibb Salad
\n<\/strong>Grated Comt\u00e9 cheese, crispy shallots, lemon vinaigrette 15<\/strong><\/p>\n

<\/div>\n

 <\/p>\n

APPETIZERS NOUVELLE<\/strong><\/p>\n

FOIE GRAS TORCHON<\/strong>
\nWhole grain mustard, pickled vegetables, toasted breads\u00a0 20<\/strong><\/p>\n

Fish Crudo<\/strong>
\nShallots, Tamari, truffle oil, chili, ginger mayonnaise 28<\/strong><\/p>\n

Mediterranean Salad<\/strong>
\nTomatoes, micro greens, red bell peppers, red onion, baby artichokes, feta cheese, kalamata olives, lemon vinaigrette 22<\/strong><\/div>\n

Lobster SpanishTortilla<\/strong>
\nLocal lobster, potato, organic eggs, tomato sauce, olives, sourdough bread 25<\/strong><\/p>\n

 <\/p>\n

ENTREES CLASSIQUE<\/strong><\/p>\n

Steak Aux Poivre<\/strong>
\n10oz prime sirloin, cognac peppercorn sauce, pommes frites 60<\/strong><\/p>\n

PDA Burger
\n<\/strong>Dried aged beef, Comt\u00e9 cheese, caramelized onion, whole grain mustard mayonnaise on brioche bun\u00a032<\/strong><\/p>\n

Roast Chicken<\/strong>
\nFricassee sauce, red chard, fennel, orange vinaigrette 30<\/strong><\/p>\n

Confit Cod<\/strong>
\nSlow-cooked cod loin, cannellini bean puree, Ajada oil 35<\/strong><\/p>\n

Mushroom Risotto<\/strong>
\nMixed organic mushrooms, Parmigiano, and parsley emulsion 28<\/strong><\/p>\n

 <\/p>\n

ENTREES NOUVELLE<\/strong><\/p>\n

Seafood Gnocchi
\n<\/strong>Potato gnocchi, clams, mussels, prawns, tomato, garlic, lemon zest\u00a032<\/strong><\/p>\n

Grazed Pork Belly Normandy<\/strong>
\nCider mustard sauce, pickled eggplant 32<\/strong><\/p>\n

Lamb Rump<\/strong>
\nCeleriac pur\u00e9e, haricots verts, chili, lamb jus 35<\/strong><\/p>\n

Slow cooked Beef Cheek Bourguignon<\/strong>
\nPancetta, onions, served over mashed potatoes\u00a0 38<\/strong><\/p>\n

Sole Pilpil<\/strong>
\nSole steak, olive oil emulsion, garlic, smoked paprika, potato and tomato gratin 40<\/strong><\/p>\n

 <\/p>\n

ACCOMPANIMENTS<\/strong><\/p>\n

Pommes Frites
\nSaut\u00e9ed Spinach
\nParmigiano Risotto<\/div>\n
Haricot Vert<\/div>\n
Pommes Pur\u00e9e<\/div>\n
<\/div>\n
\n

 <\/p>\n

LES DESSERTS<\/strong><\/p>\n

Cr\u00e8me Br\u00fbl\u00e9e<\/strong>
\nTahitian vanilla bean custard, caramelized cane sugar $14<\/strong><\/p>\n

Burnt Basque Cheesecake<\/strong>
\nCream cheese, gruyere cheese, cream, dark chocolate sauce $12<\/strong><\/p>\n

Crepe Suzette<\/strong>
\nCaramelized sugar, orange zest, Grand Marnier $15<\/strong><\/p>\n

Affogato<\/strong>
\nVanilla gelato, espresso, biscotti $12<\/strong><\/p>\n

Tiramisu<\/strong>
\nLadyfingers soaked in espresso layered with a rich blend of mascarpone and fresh whipped cream dusted with cocoa $12<\/strong><\/p>\n

Dessert du Jour<\/strong>
\nChef’s seasonal inspiration $14<\/strong><\/p>\n<\/div>\n

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