Last Friday, April 13th, 2012, Le Pichet Chef de Cuisine Brent Harding rolled out our new menu for Spring. The local Spring vegetables are just starting to arrive and we, as cooks, are always longing to begin using and eating them as soon as possible after the long winter.
The new dishes feature Yakima asparagus, spring onions, mint, peas, fava beans, rhubarb and much more. Here are some photos to tempt your appetite. Check out the new menu or just come by Le Pichet to try the new dishes yourself.
Crottin wrapped in country ham and broiled, on a salad of asparagus, sweet onions, pine nuts and lemon vinaigrette
Chickpea salad with Nicoise olives, marinated baby artichokes, rosemary-red wine vinaigretteBeef broth with diced prawns, rice, peas, mint and duck fatGrilled NW Grassfed hanger steak, pommes frites, sauteed escarole and anchovy butterWhole chicken roasted for 2, with English peas, mushrooms, bleu cheese and lemon cream sauceCrispy duck confit leg served with thyme-garlic fava beans, watercress potage and crisp polenta
