Salad of local tomatoes, cucumber, red onion, lovage leaves and brown bread croutons tossed with red wine vinaigrette, topped with smoky grilled eggplant purée
Last week, chef de cuisine Dave Cooper introduced 3 new summer dishes to the menu at Le Pichet. Hope you will enjoy these photos.
Crispy chickpea falafel served on a salad of watermelon, curly endive, feta cheese and lime vinaigrette, topped with our house-made harissaOur famous WA State natural free range roasted chicken for 2, with a Basque-style sweet pepper ragout
