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Tag Archives: New Menu
New on the menu at Café Presse
Just added to the menu for fall: Salad of shredded carrots, Italian parsley, black currants and cumin-brandy vinaigrette. Miam Miam.
New to the menu at Café Presse
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 … Continue reading →
New to the menu for Fall at Café Presse
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 … Continue reading →
Now on the menu at Le Pichet
Grilled grass-fed beef skirt steak, served with shallot-brandy-herb pan butter, wilted spinach and pommes frites
New on the menu at Le Pichet
Washington coast rock fish filet served with roasted sweet pepper-orange coulis and a warm salad of nectarines, cherry tomatoes, sweet onions, corn and cilantro.
New on the menu at Le Pichet
Also new this week at Le Pichet, something slow simmered to warm your bones, just added to the dinner menu: Boneless beef shank simmered with red wine, carrots and Cipollini onions, with hand-cut egg noodles, beurre fondu and chives
New on the menu at Le Pichet
Just added to the menu at Le Pichet for winter by Chef de Cuisine Vince Hall, new accompaniments for our famous roasted chicken: Washington natural free-range chicken roasted to order for two, served with green chard, sun chokes, sultanas, pine … Continue reading →
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
New at Café Presse – Canelés de Bordeaux
Just added to the menu by Café Presse pastry chef Allyson Lanter: Canelés de Bordeaux. Made with fresh eggs, butter, sugar and a touch of vanilla and rum, these little treats are known for their crispy, caramelized exterior and creamy, … Continue reading →
New dessert for winter as well!
Winter means new desserts as well. Check out the new creations from Café Presse pastry chef Allyson Lanter