Last week, chef de cuisine Dave Cooper introduced 3 new summer dishes to the menu at Le Pichet. Hope you will enjoy these photos.
Now on the menu at Le Pichet Read More »
Last week, chef de cuisine Dave Cooper introduced 3 new summer dishes to the menu at Le Pichet. Hope you will enjoy these photos.
Please join us for a cafe-style celebration of the 229th anniversary of la Révolution! Saturday July 14, 2018 6pm to late Special menu of Paris street food Live music with: 7pm Bric-a-Brac Duo 10pm Greg Ruby and the Auspicious Four No Cover No Reservations Everyone Welcome
Celebrate Bastille Day at Le Pichet Read More »
Please join us for a cafe-style celebration of the 229th anniversary of la Révolution! Saturday July 14, 2018 6pm to late Special menu of Paris street food Live music with: 7pm Bric-a-Brac Duo 10pm Greg Ruby and the Auspicious Four No Cover No Reservations Everyone Welcome
Terrine de sardines et de betteraves et sa crème fraiche à l’aneth Sardine-roasted beet terrine, served with lemon-dill crème fraiche and grilled country bread Salade de boulgour aux herbes et à la roquette,crevettes confites à l’huile Olive oil poached wild Gulf shrimp served on a salad of bulger, soft herbs, arugula, red onions, and marinated
New to the menu at Le Pichet Read More »
Terrine de sardines et de betteraves et sa crème fraiche à l’aneth Sardine-roasted beet terrine, served with lemon-dill crème fraiche and grilled country bread Salade de boulgour aux herbes et à la roquette,crevettes confites à l’huile Olive oil poached wild Gulf shrimp served on a salad of bulger, soft herbs, arugula, red onions, and marinated
Poulet rôti à votre commande et cèleri en trois façons Washington natural free-range chicken roasted to order, with oil poached celery root, sautéed celery, celery tops and nettle-pistachio pistou
Now on the menu at Le Pichet Read More »
Poulet rôti à votre commande et cèleri en trois façons Washington natural free-range chicken roasted to order, with oil poached celery root, sautéed celery, celery tops and nettle-pistachio pistou
Rolled pork belly, oven roasted, served with a sauté of Corona beans, leeks and dandelion greens, and a creamy apple purée.
New to the menu at Le Pichet Read More »
Rolled pork belly, oven roasted, served with a sauté of Corona beans, leeks and dandelion greens, and a creamy apple purée.
Cold salad of roasted beets, Brussels sprouts, radicchio, grapefruit, yogurt-grapefruit-mustard seed vinaigrette and sheep’s cheese Frisée lettuce and spinach tossed with crispy corned pork shoulder, shoestring potatoes, red onion and a Dijon-Banyuls vinaigrette
Now on the menu at Le Pichet Read More »
Cold salad of roasted beets, Brussels sprouts, radicchio, grapefruit, yogurt-grapefruit-mustard seed vinaigrette and sheep’s cheese Frisée lettuce and spinach tossed with crispy corned pork shoulder, shoestring potatoes, red onion and a Dijon-Banyuls vinaigrette
Celebrate the New Year with us at Le Pichet! Extended dinner hours from 5pm to 12 midnight Hats – Noisemakers – Confetti – Midnight toast Live dinner music beginning at 9:30pm Festive dinner, dessert and champagne specials Call Le Pichet at 206.256.1499 to reserve your table
Ring in 2018 at Le Pichet Read More »
Celebrate the New Year with us at Le Pichet! Extended dinner hours from 5pm to 12 midnight Hats – Noisemakers – Confetti – Midnight toast Live dinner music beginning at 9:30pm Festive dinner, dessert and champagne specials Call Le Pichet at 206.256.1499 to reserve your table
New for spring on the menu at Le Pichet! Socca nissarda, Chickpea flour-olive oil pancake baked with melted leeks, topeed with green checkpeas, green chard and French sheep’s-milk feta cheese.
New on the menu at Le Pichet Read More »
New for spring on the menu at Le Pichet! Socca nissarda, Chickpea flour-olive oil pancake baked with melted leeks, topeed with green checkpeas, green chard and French sheep’s-milk feta cheese.
Now on the menu for both lunch and dinner: Millas gascons au confit de porc, salade de cresson et oignons verts Pan roasted cornmeal porridge cake with ground pork and pork confit, with grilled mushroom velouté and watercress-spring onion salad
New on the menu at Le Pichet, late March 2017 Read More »
Now on the menu for both lunch and dinner: Millas gascons au confit de porc, salade de cresson et oignons verts Pan roasted cornmeal porridge cake with ground pork and pork confit, with grilled mushroom velouté and watercress-spring onion salad
Just added to the menu at Le Pichet by chef de cuisine Dave Cooper: 2 new salads and a main course featuring duck. Perfect for cold winter eating.
New to the menu at Le Pichet Read More »
Just added to the menu at Le Pichet by chef de cuisine Dave Cooper: 2 new salads and a main course featuring duck. Perfect for cold winter eating.
