Special Salad at Le Pichet

“Anderson Valley lamb neck and shanks braised with red wine, shredded and served on a salad of dandelion greens, escarole, green garlic, walnut oil and butter fried croutons”

We got in a whole lamb from Anderson Vally Ranch last week at Le Pichet.     I turned the neck and shanks into this special salad by adding fresh produce from the Pike Place Market.  We will be offering this as a special appetizer during dinner service this evening until it is all gone.

July 2, 2012




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