Local tomatoes marinated with red wine vinegar and olive oil, with oil-cured albacore tuna, basil and chopped hard-cooked egg.
New late summer dishes (yes it is late summer…Labor Day is only 3 weeks away!) have arrived on the menu at Le Pichet!
Chef de Cuisine Jack Spiess has gathered the best of the market tables in creating four new dishes that were added to the menu on August 9th.
Check out these photos of the new dishes or take a peek at the new menus here.
Nicoise-style chickpea crepe served with ratatouille and a fried duck egg.Walla Walla sweet onion broth with wheat berries and mustard greens, with smoked mackerel butter crouton.Pan roasted Washington coast salmon filet, on a ragout of sweet corn, confit peppers, cherry tomatoes and lovage scented broth.
