Stuff Fall dishes added to the menu at Le Pichet Posted on October 4, 2014 By Jim Whole roasted chicken for two served with roasted root vegetables, Brussels sprouts, and a walnut puree. This week saw a number of new dishes added to the menu at Le Pichet by chef de cuisine Jack Spiess. Check out the photos below, check out the menu, or come by and give them a try. Pork blood terrine served with chestnuts and Asian pears caramelized with parsley, cornichons and grain mustard. Local tomatoes with lamb lettuce, Nicoise olives, olive oil, house made red wine vinegar and grilled chestnut wrapped goat cheese. Grilled duck heart brochette served on spinach, caramelized pumpkin, rye bread croutons, shallots, pumpkin seeds and sherry vinaigrette Savoy cabbage leaves stuffed with brown rice, barley, wild mushrooms, pumpkin and apple, with a calvados cream sauce.