Spring dishes new to the menu at Le Pichet

Washington State asparagus broiled with lemon-garlic oil, thinly sliced Iberico lardo, soft cooked egg and crispy waffle cut potatoes.

As more spring vegetables arrive in the market, chef de cuisine Jack Spiess has been adding new spring-inspired dishes to the menu at Le Pichet (he also took these photos…thanks Jack).  Enjoy!

LP NM soup
Spring lamb soup with lamb broth and shank, white and kidney beans and spring herb pistou butter.


LP NM trout
Trout filet grilled on the skin on a salad of grilled bread, arugula, Meyer lemon, Nicoise olives and garlic-white anchovy bagna cauda
LP NM steak
Grilled Northwest Grass Fed beef skirt steak, wild ramp butter, rustic mushroom duxelles and pommes frites


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