Good looking cheese plate at Café Presse…featuring Bleu d’Auvergne, Pont l’Évêque, Bûche de chèvre, Port Salut and Mimolette, served with sourdough country bread.
In case you missed this daily special last week, here is a reminder:
A beautiful hunk of Ste-Maure, aged goat’s milk cheese from the Loire Valley, served with grilled bread and and preserved apricots. Miam Miam!
Dessert du jour today at Cafe Presse: Blueberry clafouti!
Blueberries baked in a rich custard cake scented with vanilla, served warm with fresh whipped cream.
Fresh organic cherry tomatoes, to be featured in the new preparation with our famous steak-frites. Starts today!
100% grass fed petit top sirloin steak, cherry tomato confit with shallot, garlic, zucchini and summer savory, with pommes frites.
You asked and we listened! As of May 26, Le Pichet is open Wednesday through Sunday!
Spring has inspired both Chef Randall Brush at Cafe Presse and Vince Hall at Le Pichet to offer a gnocchi dish.
At Cafe Presse, the featured gnocchi are made Paris-style, with eggs, butter, wheat flour and parmesan cheese. At Le Pichet, we have opted for gnocchi in the style popular in Nice, made with potatoes, eggs and only a touch of flour. Two different dishes from the opposite ends of France!
Special croque today at Café Presse: Grand Central Bakery rustic pullman loaf baked with béchamel, herbed goat cheese and Basque-style sweet pepper ragoût!
New on the menu at Le Pichet for spring: Wild-caught salmon filet, pan roasted and served with sauteed barley, lemon-grilled escarole and shallot beurre blanc. Miam Miam!
Appetizer special at Café Presse this weekend:
House-made farmer’s cheese served with grilled Treviso, pine nuts and sauce ravigote made with soft herbs, lemon, olive oil, capers and anchovies.
Our main course special today at Café Presse is a long-time guest favorite: Axoa d’Espelette.
Axoa is a stalwart of good Basque country cooking. Our version is made in the style of the village of Espelette, with ground beef and veal simmered with sweet peppers, onions, garlic, tomato, thyme and Piment d’Espelette,served with pommes frites. Miam miam! Available while supply lasts.
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