Cuisine:

• French
• Bistro
• Diner
• Fine Dining
• Others

Petits Plats Description:
Petits Plats offers a nicely served and streamlined assortment of mainly French fare. We recommend the deftly seasoned and arranged plate of asparagus with tapenade to start, followed by the grilled trout---usually served with bok choy and lemon butter, but as a special the fish may turn up as a salad with balsamic-dressed greens. The boneless quail confit with truffles and calf's liver prepared with pearl onions and caperberries is outstanding. As the restaurant's name suggests, servings are small; that is, discreet portions that won't surfeit but will satisfy.


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