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Now on the menu at Le Pichet, June 2017

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Ribs 2 June 2017
Slow roasted pork ribs, salad of red oak leaf lettuce, corona beans, shaved fennel, bing cherries and roasted fennel purée

Check out the new dishes that Le Pichet chef de cuisine Dave Cooper has recently added to the menu for early summer!

Tripe june 2017
Crispy semolina fried beef tripe served on a ragout of artichokes, escarole, garlic and white wine.
heart june 2017
Smoked pork heart, thinly sliced and served on butter lettuce with sauce gribiche.

 

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