Special today at Café Presse

If you haven’t been to Café Presse yet today,sorry but you missed out on this brunch special. We sold them all out in just a few hours!

Warm crepes filled with roasted Portobello mushrooms, spinach, caramelized onions,fresh goats’ milk cheese, drizzled with a warm sherry butter and scallions

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St.-Valentine’s Day Take-Home Dinner

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


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Special today at Café Presse

Special today at Cafe Presse, this coupe created by pastry chef Allyson Lanter:

Goat’s milk ice cream, hazelnut financier and port wine-dried fig compote. Miam Miam!

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Wild-caught Alaskan Pollock

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.

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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

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New for Winter at Le Pichet

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.

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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, eggy interior. Perfect with your morning espresso or latte. Baked fresh daily and available while they last!

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New dessert for winter as well!

Sweet pastry crust with dark chocolate ganache, carmel and cashews, served with whipped cream

Winter means new desserts as well. Check out the new creations from Café Presse pastry chef Allyson Lanter

Walnut-date-orange bread pudding served warm with honey-North African spice ice cream
Our famous gateau de riz grandmere, caramelized riced cake served with vanilla poached pineapple and fresh cream
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Winter Menu at Café Presse

Crispy confit duck leg served on res winter wheat berries simmered with parsnips and finished with garlic-parsley-cognac butter

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.

Salade of Belgian endive, cow’s milk bleu cheese, walnuts and Dijon vinaigrette. Add sliced of house smoked moulard duck breast for $4
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Watch the debate at Café Presse

Join us for the last Democratic Debates before the voting starts!

Tuesday January 14, 2020

Viewing starts at 6:00 pm

The front room at Café Presse

No reservations, no cover, everyone is welcome!
Checkout out our on-line event calendar  for up to date event information 

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