Now on the menu at Cafe Presse, Brandade Nimoise! This favorite from Provence is a warm puree of salt cod with garlic, olive oil, cream, thyme and Parmesan, served with marinated olives and grilled country bread.
And for you take-out fans, we are now offering our Brandade in a Bake-at-Home kit! Check out our website for full details on Take Out and Delivery options.
Just added to the menu for fall at Café Pressse, our seasonal Croque d’Automne, with bechemel, gruyere, grilled portobello mushroom and roasted red onions…and it is vegetarian!
For years, our guests have been asking for our famous French onion soup to be available to eat at home. Now available for the first time, our Bake-at-Home Gratin Lyonnais Kit! Choose one or two portion sized for take out only. Available both from Le Pichet and Café Presse, order by phone or online by visiting our websites. All you need is an over proof bowl and an oven, we provide everything else including Bake-at-Home instructions.
Just added to the menu at Café Presse this morning: Cold salad of marinated white beans, roasted Delicata squash and Brussel sprouts, black currants and kale-parsley pistou, served with your choice of grilled marinated Portobello mushroom VG or olive oil poached Alaskan Pollock filet.
Just added today to the menu at Cafe Presse: Salad of Belgian endive, Bosc pears, garlic croutons and creamy bleu cheese dressing. Choose the salad only (its vegetarian!) or opt to add slices of house smoked Muscovy duck breast. Miam Miam!
A long time favorite at Le Pichet, our Pâte Albigeois is a country-styl pâte made with pork and pork liver, scented with garlic, onions, cognac and spices. We serve it with grain mustard, cornichons and honey walnuts…honey and walnuts are two of the trademark artisan products of the region of the city of Albi, in the southwest of France.
You asked and we listened!
We are now open at 9am
for in-house dining including on our deck and sidewalk café
Take-out orders by phone or on-line
Delivery with Caviar or Doordash
Temporary Hours of Operation:
Friday, Saturday and Sunday 9am to 8pm
Alaskan pollock filet, dredged in seasoned flour and pan sauteed, served on Ratatouille, a Provencal-style vegetable ragout made with peppers, onions, eggplant, summer squashes, tomato, garlic, basil and nicoise olives.
Pan roasted wild-caught Alaskan pollock filet served on a saute of heirloom summer squashes, chanterelle mushrooms and sweet onions, with a Basque cider-herb pan sauce
All of us at Café Presse would like to say “Welcome Back, Seattle U Students”. We are open and ready to serve you. We’ve missed you, drop by and say Hi.
Receive periodic e-mails on upcoming events at Le Pichet and Café Presse.
