Check out the new dishes that Le Pichet chef de cuisine Dave Cooper has recently added to the menu for early summer!
Now on the menu at Le Pichet, June 2017 Read More »
Check out the new dishes that Le Pichet chef de cuisine Dave Cooper has recently added to the menu for early summer!
This was the dish we served at the 2017 Bailey Boushay House Chef’s Dinner. A good choices for either a warm, filling first course or, with a green salad, a light but satisfying supper during the cold winter months. Serves 8
Roasted parsnip soup, red wine braised beef shank, Fourme d’Ambert Read More »
This was the dish we served at the 2017 Bailey Boushay House Chef’s Dinner. A good choices for either a warm, filling first course or, with a green salad, a light but satisfying supper during the cold winter months. Serves 8
The spring menu 2016 has launched at Cafe Presse! Chef de Cuisine Patrick MacWhorter started the new menu on Thursday 4/7 with the traditional tastding for the waitstaff. Here are a few photos submitted for your approval:
Spring menu at Café Presse Read More »
The spring menu 2016 has launched at Cafe Presse! Chef de Cuisine Patrick MacWhorter started the new menu on Thursday 4/7 with the traditional tastding for the waitstaff. Here are a few photos submitted for your approval:
The new Fall menu started last Thursday at Café Presse with the traditional menu tasting for our staff. We were all excited for the flavors of Fall after such a long hot summer and to see again some of our old favorites return to the menu (like oysters on the half shell and Soupe a
Fall menu starts at Café Presse Read More »
The new Fall menu started last Thursday at Café Presse with the traditional menu tasting for our staff. We were all excited for the flavors of Fall after such a long hot summer and to see again some of our old favorites return to the menu (like oysters on the half shell and Soupe a
This version of the classic veal and beef based specialty of the Basque countries is named for the town of Espelette, which produces the famous ground chile powder that is one of the trademarks of Basque cooking. In Espelette, the Axoa is made with ground meat, in contrast to other versions that call for the
This version of the classic veal and beef based specialty of the Basque countries is named for the town of Espelette, which produces the famous ground chile powder that is one of the trademarks of Basque cooking. In Espelette, the Axoa is made with ground meat, in contrast to other versions that call for the
Chef de cuisine Dre Neely rolled out his Fall 2014 menu last Thursday, featuring dishes that highlight Fall produce and flavors. The menu also marks the return of seasonal favorites such as raw oysters on the half shell, and French onion soup. Here are some photos of the new dishes. And check out the full
Fall menu 2014 starts at Café Presse Read More »
Chef de cuisine Dre Neely rolled out his Fall 2014 menu last Thursday, featuring dishes that highlight Fall produce and flavors. The menu also marks the return of seasonal favorites such as raw oysters on the half shell, and French onion soup. Here are some photos of the new dishes. And check out the full
Last week, Le Pichet executive chef Jack Spiess added new dishes to the menu that make use of the wonderful spring product that is beginning to arrive. Look for green garlic, scallions, ramps, asparagus and more. Check out these photos or see our full menu:
Le Pichet new dishes Read More »
Last week, Le Pichet executive chef Jack Spiess added new dishes to the menu that make use of the wonderful spring product that is beginning to arrive. Look for green garlic, scallions, ramps, asparagus and more. Check out these photos or see our full menu:
The Spring 2014 menu at Cafe Presse was rolled out on Tuesday April 8, 2014. If you haven’t had a chance to come by and try it yourself, here are some photos of several of the dishes…Hope you will come by and try these as well as the rest of the menu.
Spring Menu now at Cafe Presse Read More »
The Spring 2014 menu at Cafe Presse was rolled out on Tuesday April 8, 2014. If you haven’t had a chance to come by and try it yourself, here are some photos of several of the dishes…Hope you will come by and try these as well as the rest of the menu.
Thought you might like to see a few photos of the Winter dishes recently added to the Le Piche menu by Chef de Cuisine Jack Spiess. Enjoy.
Winter Dishes at Le Pichet Read More »
Thought you might like to see a few photos of the Winter dishes recently added to the Le Piche menu by Chef de Cuisine Jack Spiess. Enjoy.
What: Family-style dinner at Cafe Presse When: Tuesday October 29, 2013 6:30pm Where: The back room at Cafe Presse The menu for the October Corner Table is complete! The next Corner Table dinner at Cafe Presse is scheduled for Tuesday October 29, 2013 at 6:30pm. Space is limited and by reservation only so call today
October 2013 Corner Table Menu Read More »
What: Family-style dinner at Cafe Presse When: Tuesday October 29, 2013 6:30pm Where: The back room at Cafe Presse The menu for the October Corner Table is complete! The next Corner Table dinner at Cafe Presse is scheduled for Tuesday October 29, 2013 at 6:30pm. Space is limited and by reservation only so call today
