Tag Archives: Charcuterie

Also special today!

Still time to try this daily special which we will be offering this evening: Seafood terrine of bay scallops, prawns and white fish, served with spicy sauce rémoulade and a salad of frisée lettuce, fennel, capers with cornichon vinaigrette

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St.-Valentine’s Day Take-Home Dinner

Let Café Presse cook dinner at your house this year! Menu for two – $65 Terrine de fruits de mer et de lieu noir fumé Terrine of fresh and smoked white fish with a salad of frisée lettuce, charred leeks, … Continue reading

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New to the menu at Le Pichet

Just added to the menu at Le Pichet: Alsatian pork-smoked lard sausage, with frisée, pickled golden beets, tarragon, hazelnuts, Meyer lemon vinaigrette and zest

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New on the menu at Le Pichet

Check out these new dishes for Fall recently added to the menu at Le Pichet by chef Vince Hall….miam miam!

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New on the menu at Le Pichet

An old favorite returns to the menu at Le Pichet for Fall: Crispy buttermilk-fried pork tongue served on a salad of raw carrots, parsley, black currants and cumin-sherry vinaigrette Miam Miam!

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Now on the menu at Le Pichet

Now on the menu for late summer at Le Pichet. Enjoy the summer produce while it is here, fall is coming soon!

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Now on the menu at Le Pichet

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New for spring at Le Pichet

New for spring on the menu at Le Pichet: Rustic Lamb-pork caulfat sausages, pan roasted and served on roasted radicchio, salsify, garlic confit, pine nuts and nettle-herb pistou

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Rillettes de porc in progress…

The ingredients for our rillettes de porc, served at both Le Pichet and Café Presse: Berkshire Farms pork shoulder, carrots, onions, garlic, thyme and bay leaf. Add fat (we use duck fat) and a lot of time slow cooking and … Continue reading

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Prepping for Winter menu at Café Presse

Work is well underway in preparation forthe new Winter 2019 menu that starts at Cafe Presse on Thurday January 10th.  Here are a couple pictures of some of different steps that go into it.

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