Spring fish soup with rich halibut broth, mussels, green garlic, peas, carrots and bay scallop-sole dumpling.
Last week, Le Pichet executive chef Jack Spiess added new dishes to the menu that make use of the wonderful spring product that is beginning to arrive. Look for green garlic, scallions, ramps, asparagus and more. Check out these photos or see our full menu:
Grilled octopus on a salad of hand-rolled cous cous, favas, artichokes, sorrel, candied lemon and a za’atar vinaigrette.
Broiled Yakima asparagus with almond dusted crispy veal sweetbreads, sauce gribiche and house-made red wine vinegar.Roasted bread and slow simmered leg of young chicken, on black pepper noodles tossed with peas, asparagus and wild mushrooms.Grilled Northwest Grass Fed beef skirt steak with grilled ramps, roasted beef bone jus, Roquefort cheese and pommes frites.
