New to the menu at Le Pichet

Crispy duck leg confit served on black lentils sauteed with Savoy cabbage and house white wine vinegar and chestnut puree

Crispy duck leg confit served on black lentils sauteed with Savoy cabbage and house white wine vinegar and chestnut puree

Just added to the menu at Le Pichet by chef de cuisine Dave Cooper:  2 new salads and a main course featuring duck.  Perfect for cold winter eating.

LP New Menu Jan 15 2017 beets

Salad of escarole, pickled beets and salt roasted beets, Bermuda onions, pistachio, chevre vinaigrette and shaved goat’s milk tomme

LP New Menu Jan 15 2017 egg

Dandelion greens, curly endive, candied kumquats, warm shallot-lamb belly lardon vinaigrette and a soft boiled egg.

 

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