Now on the menu at Le Pichet, June 2017
Slow roasted pork ribs, salad of red oak leaf lettuce, corona beans, shaved fennel, bing cherries and roasted fennel purée
Check out the new dishes that Le Pichet chef de cuisine Dave Cooper has recently added to the menu for early summer!
Crispy semolina fried beef tripe served on a ragout of artichokes, escarole, garlic and white wine.
Smoked pork heart, thinly sliced and served on butter lettuce with sauce gribiche.
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