Tag Archives: New Menu

Organic Cherry Tomatoes

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.

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Two gnocchi dishes for spring

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 … Continue reading

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New on the menu at Le Pichet

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!

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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.

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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

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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

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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

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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.

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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

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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

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