Fall dishes at Le Pichet

LP NM Oct 2013 tongue
Crispy pork tongue served on a salad of winter pears, leeks, celery root and black currants with a creamy leek vinaigrette.

Le Pichet Chef de Cuisine Jack Spiess added four new Fall dishes to the menu at last week.  Here are photos of each:

LP NM Oct 2013 Pumpkin
Salad of curly and Belgian endives, tossed with pecans, candied pumpkin and sherry vinegar.


LP NM Oct 2013 soup
Rich beef neck broth and shredded meat, with root vegetables, hearty greens and a chervil-marrow butter.


LP NM Oct 2013 duck
Oven roasted muscovy duck leg confit, served with winter squash-sage bread pudding, apple-calvodos butter and roasted Brussels sprouts.



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