Tag Archives: New Menu

Fall Desserts at Café Presse

The new Fall 2018 menu at Café Presse also featuresa whole slate of warm and cozy desserts perfect for Fall.  Check out the new dessert menu here.

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Café Presse Fall menu photos

On Thursday October 4th, Café Presse chef de cuisine James O’Hern unveiled his new menu for Fall.  As always, the day started with a menu tasting for the waitstaff.  Here are some photos of the new dishes that feature the … Continue reading

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Now on the menu at Le Pichet

Last week, chef de cuisine Dave Cooper introduced 3 new summer dishes to the menu at Le Pichet. Hope you will enjoy these photos.

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New Summer menu at Café Presse

We are very pleased to present to you our new menu for Summer 2018 at Cafe Presse!  Here are photos of the savory dishes from the staff tasting this morning.  Look for photos of our new desserts soon, including the … Continue reading

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New to the menu at Le Pichet

Terrine de sardines et de betteraves et sa crème fraiche à l’aneth Sardine-roasted beet terrine, served with lemon-dill crème fraiche and grilled country bread Salade de boulgour aux herbes et à la roquette,crevettes confites à l’huile Olive oil poached wild … Continue reading

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Local asparagus with Dijon cream, chives and crispy jambon

This simple but delicious dish is featured on the Spring 2018 at Café Presse, but only as long as the local aspargus is in season.  Washington State asparagus is so good, why eat anything else? Warming the blanched asparagus with … Continue reading

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New spring desserts at Café Presse

As promised, here are some photos of the new desserts created by pastry chef Allyson Lanter and featured on the Spring 2018 menu at Café Presse.  Enjoy!

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Spring Menu starts at Café Presse

Cafe Presse chef de cuisine James O’Hern unveiled his new menu for Spring 2018 today with the traditional staff tasting.  The staff tasting is sort of a cross between a dinner party and a training class on all the details … Continue reading

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New to the menu at Le Pichet

Rolled pork belly, oven roasted, served with a sauté of Corona beans, leeks and dandelion greens, and a creamy apple purée.

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Now on the menu at Le Pichet

Cold salad of roasted beets, Brussels sprouts, radicchio, grapefruit, yogurt-grapefruit-mustard seed vinaigrette and sheep’s cheese Frisée lettuce and spinach tossed with crispy corned pork shoulder, shoestring potatoes, red onion and a Dijon-Banyuls vinaigrette

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