Cafe Presse

New dishes for fall at Le Pichet

Posted on September 21, 2019 by Jim
Pork-smoked pork skin sausage with a saute of baby potatoes, cabbage, onion, parsley and black currants, with grain mustard vinaigrette

If you are feeling the draw of fall food, Chef de Cuisine Vince Hall has just added a trio of dishes to the menu at Le Pichet that will fit the bill perfectly. Enjoy!

Alsatian-style cabbage soup with dark beer, pork-apple boudin noir and caraway, served with
lemon creme fraiche and brown bread croutons
Penn Cove mussels sauteed with fennel, winter squash, curried squash fumet, sage, white wine, lemon zest and butter
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