Tag Archives: Beef

New on the menu at Le Pichet

Posted on January 23, 2019 by Jim
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Special today at Café Presse: Axoa d’Espelette

Posted on December 26, 2018 by Jim

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. … Continue reading →

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Winter Menu at Café Presse

Posted on January 12, 2018 by Jim

Our winter menu 2018 started yesterday at Café Presse and we are really excited about it!   In addition to the dishes shown here, this change marked the return to our menu of two of our cold weather favorites:  Raclette Savoyarde … Continue reading →

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Now on the menu at Le Pichet, June 2017

Posted on June 26, 2017 by Jim

Check out the new dishes that Le Pichet chef de cuisine Dave Cooper has recently added to the menu for early summer!  

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Roasted parsnip soup, red wine braised beef shank, Fourme d’Ambert

Posted on January 30, 2017 by Jim

This was the dish we served at the 2017 Bailey Boushay House Chef’s Dinner.  A good choices for either a warm, filling first course or, with a green salad, a light but satisfying supper during the cold winter months. Serves … Continue reading →

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Spring menu at Café Presse

Posted on April 9, 2016 by Jim

The spring menu 2016 has launched at Cafe Presse!  Chef de Cuisine Patrick MacWhorter started the new menu on Thursday 4/7 with the traditional tastding for the waitstaff.  Here are a few photos submitted for your approval:

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Fall menu starts at Café Presse

Posted on October 11, 2015 by Jim

The new Fall menu started last Thursday at Café Presse with the traditional menu tasting for our staff.  We were all excited for the flavors of Fall after such a long hot summer and to see again some of our … Continue reading →

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Axoa d’Espelette

Posted on March 1, 2015 by Jim

This version of the classic veal and beef based specialty of the Basque countries is named for the town of  Espelette, which produces the famous ground chile powder that is one of the trademarks of Basque cooking.  In Espelette, the … Continue reading →

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Fall menu 2014 starts at Café Presse

Posted on October 5, 2014 by Jim

Chef de cuisine Dre Neely rolled out his Fall 2014 menu last Thursday, featuring dishes that  highlight Fall produce and flavors.  The menu also marks the return of seasonal favorites such as raw oysters on the half shell, and French … Continue reading →

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Le Pichet new dishes

Posted on May 5, 2014 by Jim

Last week, Le Pichet executive chef Jack Spiess added new dishes to the menu that make use of the wonderful spring product that is beginning to arrive.  Look for green garlic, scallions, ramps, asparagus and more.  Check out these photos … Continue reading →

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