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:
Salad of curly and Belgian endives, tossed with pecans, candied pumpkin and sherry vinegar.
Rich beef neck broth and shredded meat, with root vegetables, hearty greens and a chervil-marrow butter.
Oven roasted muscovy duck leg confit, served with winter squash-sage bread pudding, apple-calvodos butter and roasted Brussels sprouts.
Tagged Beef, Le Pichet, New Menu, pork, salads, soup, Vegetables