Let Café Presse cook dinner at your house this year!
Menu for two – $65
Terrine de fruits de mer et de lieu noir fumé Terrine of fresh and smoked white fish with a salad of frisée lettuce, charred leeks, fennel, dill and cornichon-caper vinaigrette
Poulet rôti, pommes frites et mayonnaise Whole NW natural free-range chicken, roasted to your order, with pommes frites and mayonnaise
Torte au chocolat et au bourbon Dense flourless chocolate-bourbon torte for two served with Bing cherry coulis and whipped cream
Add a bottle of sparking wine: $19.25 Domaine d’Orfeuilles Brut Rosé Touraine NV
Add a 10-piece bag of our salted-butter caramels: $7.00 Made with local organic honey and sweet butter, individually wrapped
Special dinner available for take-out only. Not available through for delivery Pre-order required. Call 206.709.7674 before 6pm on February 13 to pre-order. Your dinner will be ready for pickup at the time you choose between 5pm and 10pm on February 14th
At Le Pichet and Café Presse, we love featuring lesser known, little fishes that are both sustainable and good for you. Pollock is one of these, a fish that never really gets the respect it deserves. A smaller cousin of Alaskan true cod, pollock in the past was often considered too small for filets and therefore ended up as processed fish sticks or surimi. Which is a shame because it is not only very tasty, with characteristics much like true cod, but it is also very environmentally friendly. Alaskan wild caught pollock is one of the most abundant wild seafood species in the world, it’s harvest is certified sustainable by the Marine Stewardship Council and rated “Good” by the Monterey Bay Seafood Watch.
Now on the menu at Cafe Presse and featured at both Le Pichet and Café Presse during Wild-caught Alaskan Pollock week, February 28 to March 8, 2020.
Just added to the Le Pichet menu by chef de cuisine Vince Hall:
Calamari, Penn Cove clams and mussels seared with parsley, garlic, jambon de Bayonne, piment d’Espelette and olive oil, with duck fat fingerling potatoes and a lemon wedge.
Fresh seafood simply seared on a plancha then tossed with persillade – a mixture of parsley and garlic ground with fat from jambon de Bayonne, olive oil, basque chili powder and a squeeze of lemon – is one of the trademark dishes of the French Basque Countries. Chef Vince adds local fingerling potatoes simmered in duck fat to round out a tasty winter dish.
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, eggy interior. Perfect with your morning espresso or latte. Baked fresh daily and available while they last!
Café Presse Chef de Cuisine James O’Hern has rolled out his Winter 2020 menu full of dishes that will warm you up on a cold winter day. Here as some photos to whet your appetite. You can check out our full menu here.