Spring dishes new to the menu at Le Pichet

Washington State asparagus broiled with lemon-garlic oil, thinly sliced Iberico lardo, soft cooked egg and crispy waffle cut potatoes.

Spring lamb soup with lamb broth and shank, white and kidney beans and spring herb pistou butter.

Trout filet grilled on the skin on a salad of grilled bread, arugula, Meyer lemon, Nicoise olives and garlic-white anchovy bagna cauda

Grilled Northwest Grass Fed beef skirt steak, wild ramp butter, rustic mushroom duxelles and pommes frites