Tag Archives: New Menu

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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New on the menu at Le Pichet

Just added to the menu at Le Pichet: Broiled Washington asparagus served with chopped white and yolk of hard cooked egg, herb-lemon crème fraîche and crispy shallots

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New desserts for Spring at Café Presse

Cafe Presse also has spring desserts! Check out these great new inspirations from pastry chef Allyson Lanter. And of course we still have our traditional French sundae La Dame Blanche, as well as chocolat chaud, house made caramels, ice creams … Continue reading

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Check out Café Presse’s Spring menu

Here at Cafe Presse, we are feeling very proud of our new Spring menu 2019 which started last Thursday, 4/4. Chef de cuisine James O’Hern has designed menu full of dishes that feature first of the season veggies and lighter … Continue reading

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New on the menu at Le Pichet

Just added to the menu at Le Pichet… Smoked wild steel head trout served on a salad of raw Brussel sprouts, red cabbage, golden beets, dill, pickled red onions and yogurt vinaigrette

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New on the menu at Le Pichet

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New desserts for Winter as well!

New menu day means new desserts as well! Here are some photos of the new sweet additions…

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New winter menu at Café Presse

The new Winter menu at Café Presse started last Thursday with the traditional menu tasting for the staff.  Here are some photos of the savory items that have been added for Winter

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Now on the menu at Le Pichet, January 2019

House smoked duck breast on a salad of French lentils, frisée lettuce, macerated golden raisins, Delicata squash and Dijon mustard vinaigrette Salad of lacinato kale, kohlrabi, pink grapefruit, creamy grapefruit dressing, Espelette pumpkin seeds and shaved sheep’s milk cheese

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Pork roulade soon at Café Presse

Coming to the new winter menu at Cafe Presse that begins this Thursday, January 10, 2019: Crispy sage rubbed pork belly roulade served with roasted apples, Jeruselem artichokes, endives, hazelnuts and aged sherry vinegar To make the roulade, we start … Continue reading

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