Domaine de la Graveirette “Ju de Vie” rosé 2018

New to the wine list at Café Presse and Le Pichet! The “Ju de Vie” rosé from Domaine de la Gravereirette is ideal for summer quaffing or as a match for summer dishes.

Le Domaine de la Gravereirette is located in the heart of Provence, along the sunny southern reaches of the Rhone river, between Avignon and Arles. Winemaker and owner Julien Mus works his 20 hectare property using organic and bio-dynamic methods and is Demeter certified since 2015. His 2018 rosé is made with a blend of Grenache and Syrah grapes, for a wine that is both summer refreshing and mouth filling enough to pair with tomatoes, chicken, pork or oily fishes (sardines, mackerel or salt cod, anyone!).

The summer is short, try it while you can, including during Happy Hour, when all our bottles are available to enjoy here at Take-Out prices!

Cafe Presse Happy Hour from 4pm to 6pm everyday

Le Pichet Happy Hour from 3pm to 5pm Monday to Thursday

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New to the menu at Le Pichet

Salad of lolla rossa lettuce, marinated apricots, Walla Walla sweet onions, roasted apricot vinaigrette and candied pistachios

Le Pichet chef de cuisine Vince Hall has added a trio of summer appetizers to the menu at Le Pichet this week that mark the arrival of summer produce to local farm tables. Here are a few pics to whet your appetite!

Pureed white bean soup with onions, garlic, smoked ham hock and kale, garnished with marinated cherry tomatoes and parsley

Roasted red beets and marinated beet greens, with tarragon vinaigrette, toasted pecans and cow’s milk bleu cheese
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Tour de France at Café Presse

Le Tour 2019 continues into France on Monday after an exciting team time trial in Bruxelles on Sunday. Café Presse will be showing the every stage beginning when we open at 8am. We’ll have the hot coffee and pastries ready!

Check out our weekly event calendar for the most up to date broadcast info.

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Also new desserts for Summer at Cafe Presse!

Lime curd baked in a sweet pastry crust, with local raspberries and whipped cream

Summer menu means new desserts as well as savory dishes, and with all the summer fruits and berries, there is a wealth of choices for ingredients. Here are photos of the new summer desserts created by Café Presse pastry chef Allyson Lanter:

Profiteroles filled with hazelnut ice cream, served with warm chocolate sauce and candied hazelnuts
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Café Presse summer menu 2019

Salad of heirloom tomatoes, watermelon, dill-lemon vinaigrette, jambon de Bayonne and goat’s milk fresh cheese

Our new summer menu started last week at Café Presse and we are very proud of the new dishes! Here are some photos from the traditional new menu day all staff tasting:

Our seasonal croque with caramelized onions, chevre and black olive tapenade
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Celebrate Bastille Day at Le Pichet

Please join us at Le Pichet for our annual Bastille Day Party

Sunday July 14, 2019, from 6pm to Late

Live music at 7pm The Bric-a-Brac Duo 10pm The Greg Ruby 4

Menu of Paris street food

No Cover, No Reservations, Everyone welcome!

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New menu prep

Roasted red peppers for our new soup

Here at Café Presse, we are busy getting ready for the debut of our new summer menu that starts Wednesday June 26th!

Sweet corn, grilled and ready to garnish the red pepper soup
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Democratic Debates at Café Presse!

Join us for the first

Wednesday, June 26 and Thursday, June 27

Viewing starts at 6:00 pm each night  

No reservations, no cover, everyone is welcome!

Checkout out our on-line event calendar  for up to date event information 

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Now on the menu at Le Pichet

Boneless pork belly, stuffed with picholine olives, lemon, and Dijon mustard, slow roasted and served with creamy turnip purée, radishes, turnips and crushed anise seeds
Grilled grass-fed beef skirt steak, green peppercorn-cognac sauce, grilled broccoli rabe and orange-parsley-shallot gremolata
Washington natural free-range chicken roasted to order; Thumbelina carrots, favas, asparagus and tarragon with poultry jus
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Now on the menu at Le Pichet

Broiled Washington asparagus served with chopped white and yolk of hard cooked egg, herb-lemon crème fraiche and crispy shallots
Rabbit-pork terrine served with grain mustard and a salad of watercress, radishes and pickled rhubarb
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