Fall dishes at Le Pichet

On October 4, 2012,  we added new Fall inspired dishes to the Le Pichet menu…check out photos here.

Crispy buttermilk fried pork tongue served on carrot crudité with black currents, Italian parsley and a cumin-brandy vinaigrette.

Mushroom and pear soup garnished with pear and foie gras butter and butter fried croutons.


Totten Inlet clams sautéed with apples, smoked ham hock, thyme and Normandy Hard Cider, served with pommes frites.

Washington State natural chicken roasted whole for two, with roasted root vegetables and hearty greens and Parmesan velouté.

Grilled Northwest Grass Fed beef hanger steak served with creamy bleu cheese melted leeks, sauce vin rouge and pommes frites.



Tagged , , , , , , ,

1 thought on “Fall dishes at Le Pichet”

  1. I can’t wait to try the mushroom and pear soup that is finished with foie gras butter; sounds absolutely delicious!

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top