Fall
Pan roasted duck breast with roasted quince and cabbage
The arrival of quince is a landmark of late fall: quince are traditionally the last tree fruit of the year to show up on the farm stands, usually in mid to late November. So they have for me an association with the holidays of the end of the year. This may be, in part, because
Pan roasted duck breast with roasted quince and cabbage Read More »
The arrival of quince is a landmark of late fall: quince are traditionally the last tree fruit of the year to show up on the farm stands, usually in mid to late November. So they have for me an association with the holidays of the end of the year. This may be, in part, because
New for fall at Le Pichet
New salad for fall at Le Pichet: Roasted heirloom carrots, herbed creme fraiche, parsley and mushrooms marinated “a la grecque” with spices and lemon juice
New for fall at Le Pichet Read More »
New salad for fall at Le Pichet: Roasted heirloom carrots, herbed creme fraiche, parsley and mushrooms marinated “a la grecque” with spices and lemon juice
New croque for automn
New today on the menu at Café Presse for fall: Our Automne seasonal croque, baked with béchemel, chèvre, endives and roasted pear. Bring on Fall produce!! It’s our favorite time of the year.
New croque for automn Read More »
New today on the menu at Café Presse for fall: Our Automne seasonal croque, baked with béchemel, chèvre, endives and roasted pear. Bring on Fall produce!! It’s our favorite time of the year.
New to the menu at Café Presse
Just added to the menu at Café Presse this morning: Cold salad of marinated white beans, roasted Delicata squash and Brussel sprouts, black currants and kale-parsley pistou, served with your choice of grilled marinated Portobello mushroom VG or olive oil poached Alaskan Pollock filet.
New to the menu at Café Presse Read More »
Just added to the menu at Café Presse this morning: Cold salad of marinated white beans, roasted Delicata squash and Brussel sprouts, black currants and kale-parsley pistou, served with your choice of grilled marinated Portobello mushroom VG or olive oil poached Alaskan Pollock filet.
French Onion Soup returns Friday October 2nd!
This Friday at both Le Pichet and Café Presse! Made with onions, garlic, chicken stock, sherry and thyme, topped with brown bread croutons and melted Comté cheese, our famous soupe a l’oignon gratinée is an annual fall and winter favorite. New this year, we are offering Bake-at-Home onion soup kits! You provide the oven and
French Onion Soup returns Friday October 2nd! Read More »
This Friday at both Le Pichet and Café Presse! Made with onions, garlic, chicken stock, sherry and thyme, topped with brown bread croutons and melted Comté cheese, our famous soupe a l’oignon gratinée is an annual fall and winter favorite. New this year, we are offering Bake-at-Home onion soup kits! You provide the oven and
New to the menu for Fall at Café Presse
Just added today to the menu at Cafe Presse: Salad of Belgian endive, Bosc pears, garlic croutons and creamy bleu cheese dressing. Choose the salad only (its vegetarian!) or opt to add slices of house smoked Muscovy duck breast. Miam Miam!
New to the menu for Fall at Café Presse Read More »
Just added today to the menu at Cafe Presse: Salad of Belgian endive, Bosc pears, garlic croutons and creamy bleu cheese dressing. Choose the salad only (its vegetarian!) or opt to add slices of house smoked Muscovy duck breast. Miam Miam!
New on the menu at Le Pichet
Check out these new dishes for Fall recently added to the menu at Le Pichet by chef Vince Hall….miam miam!
New on the menu at Le Pichet Read More »
Check out these new dishes for Fall recently added to the menu at Le Pichet by chef Vince Hall….miam miam!
New on the menu at Le Pichet
An old favorite returns to the menu at Le Pichet for Fall: Crispy buttermilk-fried pork tongue served on a salad of raw carrots, parsley, black currants and cumin-sherry vinaigrette Miam Miam!
New on the menu at Le Pichet Read More »
An old favorite returns to the menu at Le Pichet for Fall: Crispy buttermilk-fried pork tongue served on a salad of raw carrots, parsley, black currants and cumin-sherry vinaigrette Miam Miam!
