salads

Cafe Presse

Saint-Valentine’s Take-Home Dinner from Café Presse

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Does a romantic dinner for two at home sound like fun this year?  Don’t want to fight the crowds for a Valentine’s Day table?  Let Café Presse take care of all the details! Menu for two Terrine au fromage bleu, salade aux betteraves marinées Bleu cheese and leek terrine, serve with country bread and a […]

Saint-Valentine’s Take-Home Dinner from Café Presse Read More »

Does a romantic dinner for two at home sound like fun this year?  Don’t want to fight the crowds for a Valentine’s Day table?  Let Café Presse take care of all the details! Menu for two Terrine au fromage bleu, salade aux betteraves marinées Bleu cheese and leek terrine, serve with country bread and a

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Cafe Presse

Valentine’s Dinner Chez Vous

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Does a romantic dinner for two at home sound like fun this year? Don’t want to fight the crowds for a Valentine’s Day table? Cafe Presse has the solution! Café Presse St.-Valentine’s Take-Home Dinner for 2 Salade aux deux endives, au bleu, aux noix et aux graines de grenade Salad of Belgian and curly endives,

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Does a romantic dinner for two at home sound like fun this year? Don’t want to fight the crowds for a Valentine’s Day table? Cafe Presse has the solution! Café Presse St.-Valentine’s Take-Home Dinner for 2 Salade aux deux endives, au bleu, aux noix et aux graines de grenade Salad of Belgian and curly endives,

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Le Pichet

New to the menu at Le Pichet

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Just added to the menu at Le Pichet by chef de cuisine Dave Cooper:  2 new salads and a main course featuring duck.  Perfect for cold winter eating.  

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Just added to the menu at Le Pichet by chef de cuisine Dave Cooper:  2 new salads and a main course featuring duck.  Perfect for cold winter eating.  

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Stuff

New to the menu at Le Pichet

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Pork liver terrine served with warm Yukon potato salad with shallots, fines herbes, diced cornichons and grain mustard vinaigrette. Sign me up with a glass of Beaujolais!

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Pork liver terrine served with warm Yukon potato salad with shallots, fines herbes, diced cornichons and grain mustard vinaigrette. Sign me up with a glass of Beaujolais!

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Stuff

Now on the menu at Le Pichet

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September 2016   Terrine aux frittons de porc, salade aux poires asiatiques et aux choux rouges Terrine of ground pork and confit of heart, kidney and liver, with a salad of Asian pear, apples, red cabbage, parsley, yellow mustard seeds and walnut oil

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September 2016   Terrine aux frittons de porc, salade aux poires asiatiques et aux choux rouges Terrine of ground pork and confit of heart, kidney and liver, with a salad of Asian pear, apples, red cabbage, parsley, yellow mustard seeds and walnut oil

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Stuff

Now on the menu at Le Pichet

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It’s beginning to feel a lot like Fall but summer produce is still filling the  farmer stalls!  Celebrate the transition from late Summer to Fall at Le Pichet with dishes that reflect the end of season bounty.

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It’s beginning to feel a lot like Fall but summer produce is still filling the  farmer stalls!  Celebrate the transition from late Summer to Fall at Le Pichet with dishes that reflect the end of season bounty.

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Stuff | Uncategorized

Summer Chef’s Dinner photos

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The Summer 2016 Chef’s Dinner at Café Presse was last Tuesday and we had a great time! The theme for the dinner was “Summer in the Pays Basque” and the menu took its inspiration from the recent trip to the French Basque countries taken by our chef de cuisine Patrick MacWhorter. Keep your eye on

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The Summer 2016 Chef’s Dinner at Café Presse was last Tuesday and we had a great time! The theme for the dinner was “Summer in the Pays Basque” and the menu took its inspiration from the recent trip to the French Basque countries taken by our chef de cuisine Patrick MacWhorter. Keep your eye on

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Stuff

Now on the menu at Le Pichet

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  Just added to the menu at Le Pichet for Summer 2016! Grilled smoked pork-garlic sausage on mixed tomatoes and Bermuda onions with warm lentil-tarragon pistou vinaigrette and Crispy chickpea falaffels on a salad of summer squashes, sweet peppers and lemon vinagrette, grilled eggplant caviar and yogurt-cucumber sauce blanche

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  Just added to the menu at Le Pichet for Summer 2016! Grilled smoked pork-garlic sausage on mixed tomatoes and Bermuda onions with warm lentil-tarragon pistou vinaigrette and Crispy chickpea falaffels on a salad of summer squashes, sweet peppers and lemon vinagrette, grilled eggplant caviar and yogurt-cucumber sauce blanche

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Salads

Buttermilk fried chicken livers on bean and pea salad

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This dish is currently featured on the menu at Cafe Presse (summer 2016). This recipe makes enough for 4 starter sized salads. Note that the dressing recipe makes more than you will need for 4 servings but making a smaller amount is difficult (hard to use 1/2 egg).

Buttermilk fried chicken livers on bean and pea salad Read More »

Slide 1

This dish is currently featured on the menu at Cafe Presse (summer 2016). This recipe makes enough for 4 starter sized salads. Note that the dressing recipe makes more than you will need for 4 servings but making a smaller amount is difficult (hard to use 1/2 egg).

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